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Brunswick Winter Farmers' Market Updated
Fort Andross holds roots vegetables, fresh bread, cheese, fish, meat, and more
Farmers, bakers, cheesemakers, fishmongers, and more assembled this Saturday for the third week of a newly started winter farmer’s market in Brunswick’s Fort Andross, just off Maine Street on the northern side of Route 1.
The market should run through April, according to Keena Tracy, owner of Little Ridge Farm, who was selling her root vegetables and organic fresh eggs, and distributing brochures for a summer share program. Her farm in Lisbon Mills offers shares in its vegetable harvest and also in the beef, pigs, and turkeys it raises, with rotational grazing and other admirable practices.
Next to her in the enormous space of this old mill was Barak Olins, owner of Zu Bakery, with moist, whole meal breads like coarse rye that are phenomenal. He no longer wholesales in the Portland markets, where I had first tasted his breads years ago, but you can buy his breads at this market on Saturdays.
Just beyond Barak in the photo above is Karen Marston, who makes baklava, scones, vegetable tarts, cookies, breads and soups for her business, Bowdoin Baking Co. Karen wrote to info@chowmaineguide to remind me to mention both her work, and the biweekly presence at the market of Bob Neal, who raises free range turkeys at the Turkey Farm. Neal sells turkey sausage, whole turkeys and individual cuts, and smoked turkey. He will be selling at the next market, Jan. 24, and every two weeks after that.
Spring Day Creamery, the part-time enterprise of teacher Sarah Spring, was inspired by her 15 years in France. Those years spent between Melun and Fontainbleau gave her a taste for bloomy-rind cheeses like camembert; her cultures are mostly from France, via Canada or Wisconsin. Her fromage blanc, plain and spiced, Spring Day Blue cheese and excellent, tangy feta, are all made with cow’s milk from L.P. Bisson, a Topsham dairy, beef, and pork farm with its own farm store.
Diversity Farm has a smooth and incredibly buttery washed-rind cheddar, from its grass-fed Jerseys – the 7-month-aged wheels carries the taste of the green grass they grazed on last summer.
Life Force Farm, with root vegetables, Yo’ Momma’s Apron Strings with pretty, functional aprons in vibrant colors and retro patterns, Judy’s Kitchen with fresh pies and local beef, are more vendors.
Swallow Tail Farm sells yogurt, kefir, buttermilk doughnuts, and pies. Creme fraiche, buttermilk and other dairy products are also made by this Cooper Mills farm.
Latifa Raqib, from Afghanistan, sells baklava, garlic naan, and other delicacies, which she said are similar to the ones we enjoy so much from Pakistan and India. She also offers large, handsome scarves from Afghanistan for $25.
Mother Oven Bakery, run by Dean Zoulamis, makes organic breads, including a wonderfully fresh-tasting multigrain with flour and grain grown exclusively in Maine. This Bowdoinham bakery has started a Friday night pizza take-out from 5 to 8 (666-3994), so you could try their pizza then or on Saturday morning. Toppings include Caldwell Farm ground beef, Swallow Tail Farm mozzarella, and Six River Farm mixed vegetables.
Fishmongers sells fresh mussels, like Phil Gray of New Meadows Mussels, who hand-harvests the wild version.
Jack Ross, who owns “Lobster on the Run” and is from Lisbon Falls, sells fresh Maine shrimp ($.99 a pound for whole shrimp), clams from Freeport, and lobsters; next week he plans to have smelt from Bowdoinham.
Cocina del Mundo is a source for tamales made with corn masa, cheese, and thin-sliced chilies, as well as Pan de coco or Venezuelan coconut bread and café con leche.
The Farmer’s Daughter is selling dried fruit and ricotta tarts, along with honey and other local items. Upper Farm Alpacas is a resource for Alpaca wool yarn and hats and mittens knitted as you watch.