Open every Saturday, year round: who, what, where, when and how!

handsOur indoor market is held every Saturday through the winter from 9 am to 1 pm at the Newport Vineyard & Winery on East Main in Middletown until May 14, 2016.  The following Saturday, May 21, we will move outdoors to the beautiful field behind the grape vines, with plenty of parking year round, live music every week and a changing selection of artisan vendors.  That same week our Newport market will open on Memorial Boulevard, Wednesday, May 18 from 2:00 to 6:00 p.m.

compost set up

This year, we offer the ability to drop off your food scraps for composting by staff and volunteers of Island Community Farm on Green End Lane where it will be used to enrich the soil of the community gardens.  Check here for details of what can be composted.  You can rent a compost bucket with a tight sealing lid for $20 from the market’s Welcome Stall.

new bagThis effort to keep usable material out of the municipal waste stream is supported by sales of our market tote bags – which saves those darn plastic bags too –  please visit soon and stop at the Welcome Stall to pick up this heirloom variety!  Also at the stall you can use your debit or credit card to purchase market tokens to use at every market stall, or run a SNAP card to use benefits and receive Bonus Bucks for fruits and vegetables: $2 extra for every $5 purchased in tokens.  Click here for more information about this program.

Here’s a quick list of our winter vendors:

aquidneck_farmsAQUIDNECK FARMSMike Victor runs this Portsmouth farm raising 100% grass fed, free range beef and cage free poultry since 2003 on almost 400 acres of conserved land.


bardenBARDEN FAMILY ORCHARDSandie and Gil Barden  this North Scituate farm where high quality tree fruithas been grown for 76 years, now diversified to include berries, tomatoes, eggplant and sweet corn, all  grown using the most innovative techniques to conserve water and soil resources.

cold brew

THE COFFEE GUY  Steve Demeter fresh roasts his coffees every week in Middletown.  Choose from his extensive selection of roasted organic beans or stop by for a cuppa hot joe or the famous COLD BREW!



THE DELI , now known as Delicious! in Cranston, RI, specializes in Middle Eastern foods, made fresh daily in the same location for more than 20 years. Delicious! produces hommos, tabbouleh, yalanchi (rice stuffed grape leaves) and many other traditional favorites for their full service catering and party planning business.

humble pie 2THE HUMBLE PIE COMPANY Located in Providence,  produces freshly baked, handmade pies filled with the best ingredients Rhode Island has to offer. Recipes are crafted to highlight the local flavors of each season.


JuneJUNE LOVES ENGLISH CAKES, June Lawton’sfamily business in Rumford has expanded recently to include her son, Nishan, and daughter-in-law Stefanie, all committed to providing the freshest cakes and baked goods made from old English family recipes.  They make regular trips home to their little English village for new recipes that use fresh eggs, butter, and don’t use any artificial ingredients. Lovely grub!


THE LOCAL CATCH  was founded in 2010 by Captain Richardfresh fish sm Cook and his wife Ann to sell high quality, locally caught seafood that improves our relationship with the food we eat and helps local commercial fishermen stay in business. The Local Catch is a local seafood processor and wholesaler, offering seafood from the Cook’s own boat,the F/V Sandra Lynn, and the fresh catch from fisherman friends.

maplewoodMAPLEWOOD FARMin Portsmouth is a third generation family farm with a long history of growing quality potatoes including reds, specialty fingerlings and RI Royal potatoes. Over the years the farm has added greenhouses for the production of annual flowers, perennials, potted herbs and vegetables, also gaining a reputation for splendid field grown cut sunflowers

matunuckMATUNUCK OYSTER and VEGETABLE FARMPerry Raso’s farm in South Kingstown produces Matunuck Oysters, famous for their crisp, briny flavor and clean, slightly sweet finish, grown in the unique waters of southern RI and harvested and shipped immediately to ensure freshness.  Matunuck’s shellfish, locally caught fish and organically grown vegetables are available through the year.

alpaca smMOONLIGHT ROSE ALPACA FARM  in Swansea, Massachusetts is a top alpaca breeder  and producer of yarn and alpaca fiber in a wide range of colors to create high quality mittens, scarves, gloves, hats and more.


Narr CreameryNARRAGANSETT CREAMERY is proud to be a family-owned company  that uses local milk (from farmers  who have pledged  not to use growth hormones,) kind bacteria, vegetable-based rennet, salt and nothing else  to make a wide variety of cheeses and yogurts.


olga quiche sm

OLGA’S CUP AND SAUCEROlga Bravo and Rebecca Wagner opened Olga’s Cup and Saucer as a seasonal bakery in 1988 in Little Compton, moving to their first year-round bakery in 1997 in Providence’s historic Jewelry District, where breads are made by hand using traditional artisanal techniques, the freshest ingredients, and local produce when possible. They are famous for their fresh fruit pies, breads and rustic baked goods.

patsPAT’S PASTURED is owned and operated by Pat McNiff providing highest quality grass-fed meats from livestock raised in a pasture environment that allows animals a full life outdoors NOT eating corn in confinement. Traditional meat cuts and specialty products that don’t contain nitrites/nitrates, MSG or fillers are available for sale, and  Pat’s crew will prepare breakfast sandwiches and burgers to order on our patio.

power of juiceTHE POWER OF JUICE is an artisanal juice company offering cold-pressed, raw juice and other vitamin-packed drinks with products thoughtfully hand-crafted for the health and diet conscious consumer.  Juices are cold pressed to have a shelf life of 72 hours from pressing.



RI MUSHROOM COMPANY Bob DiPietro and Mike Hallock founded the company in 2012 and have already moved to a second location needing to expand their space for cool, humid grow rooms that produce seven varieties of mushrooms for local restaurants and farmers’ markets with several wild gathered varieties available seasonally.

simmonsSIMMONS FARM, Karla and Brian Simmons run Simmons Farm in Middletown, a 300 year old, 120 acre certified organic family farm preserved as open space in 1989. A wide variety of high quality organic produce, 100% grass fed beef from a herd of organically pastured Belted Galloway cattle, pork from organically pastured Tamworth pigs; eggs from certified organically fed hens and goat and cow milk cheeses are available at every market.

wishing stoneWISHING STONE FARM operates on 40 acres in Little Compton where Skip Paul and Liz Peckham have built a successful organic family farm operation committed to sustainable agriculture and the protection of open space. They produce a wide variety of vegetables, (many available through the winter), honey and the prepared foods of Babbette’s Feast.


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Thanks for a great summer season market people!

We, the organizers, growers and people of the Aquidneck markets, thank you for your support this support this summer.  Your decision to shop locally makes a difference not only in our lives, but in the economy of New England and the future of agriculture.  Cheers and thanks to all of you!

newport team sm

PS  Thanks to our lovely Melissa Yahia for making the thank you card above


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Please Join Us for a Celebration

Gardening in summer - woman harvesting peas

Food for Thought: Pease Join Us!

We have been working with a new food initiative on Aquidneck Island, The Island Commons Food Initiative, to  gather together island people and organizations that share a growing concern for the many issues surrounding our food future, from access to healthy food for all to growing more food locally that sustains our environmental heritage for future generations. The project aims to foster awareness and understanding of the vital relationships between health, environment, agriculture and a thriving local economy, and place the community conversation about these concerns squarely in the center of the public table.

We are celebrating the launch of this endeavor with a party, so please join us at Newport Vineyards & Winery on June 30 for the next in a series of community discussions.  We welcome you from 5:30 to 7:30 for wine tasting,  courtesy of the Vineyard in their brand new Meadow Room, and complimentary hors d’oeuvres from five island chefs.  Make an evening of it with a supper reservation upstairs at Brix, the new Winery restaurant.

Space at the event is limited so please let us know you will be attending by making a reservation here, and for further information about the project, please visit the Island Commons website.


bonus bucks sm

No cash in your market pocket?

We have a marvelous little gizmo at the market that works like a cash machine, except that we give you market tokens instead of greenbacks when you use it.  If you run a debit or credit card (earn points towards your dream vacation?) you will receive $5 tokens that can be used to purchase from any vendor, who will give you change in dollars if your purchase is not a multiple of five.  These tokens will never expire and can be used all year round.

If you are currently supplementing your grocery bill with SNAP benefits (formerly known as Food Stamps) you can run your card and receive $1 market tokens that can be used to purchase all grocery items (but not hot-foods or beverages) and plants that grow food.  We are thrilled to announce that this year we can offer the Bonus Bucks program which means that for every $5 you purchase in market tokens with your SNAP card you will receive a bonus of $2 extra dollars to purchase fruits and vegetables. This program is the result of our collaboration with Farm Fresh RI, the federal FINI program and the work and leadership of the Wholesome Wave Foundation.  Please help us spread the word about this benefit for all who are struggling to get enough fresh foods and vegetables into their budget and especially all the hungry children in Newport County.  Many of our vendors are also approved to receive the market coupons generated by both the RI Senior Citizen Coupon Program and the WIC (Women, Infants and Children) programs.  Check at the market’s Welcome Stall to learn more about these programs.

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Summer Markets Return

Summer Market Days

Hard to believe that spring has galloped into these sudden hot days of early summer so quickly. Our growers leaped into action when the snow melted, worried that getting such a late start on planting would mean a slow and late spring harvest, but this rapid warmth has helped everything grow faster (so now they are watering instead – farming is not for the faint of heart….)

Time to open summer markets – our 21st season on the island – and we look forward to being outside in our two lovely market locations.  We open this Saturday in The Field Behind the Vines (must find out what its real name is) at the Newport Vineyard & Winery but with summer hours of 9 a.m. to 1 p.m., and next Wednesday, May 20, on Memorial Boulevard in Newport between Chapel and Edgar from 2 p.m. to 6 p.m. Same times and almost the same place: we are going to shift to the other end of the block to give the poor worn grass and tree roots a rest.

All your favorite vendors are returning with a few new stars in our firmament: we are very happy to offer gorgeous and sustainably grown flowers at both markets as we welcome The Little State Flower Company to our Saturday line-up, and now we also have fresh squeezed juices on both market days with the addition of the new Newport company The Power of Juice on Saturdays.  The new RI company Fox Point Pickling Company will be selling their delicious pickles on Wednesdays in Newport (small state, big flavor!) and Newport also welcomes the organic produce of Little River Farm.  Keep an eye on this little farm where they plan to grow and sell through us all year round.

But let us also remember the fine growers and makers who have been with us for many summers – visit our vendor webpage for a complete list of our market people.


Composting is Back!SA bicycle composter
Our friends at Sustainable Aquidneck return with our summer season to collect your kitchen food scraps and turn them into black gold at Island Community Farm in Middletown.  You can deliver those scraps (freezing them is one way to keep them from getting too smelly) to the Welcome Stall at either market. Please check Sustainable Aquidneck’s website for details on what can and cannot be composted: generally, all fruit and vegetable scraps are welcome, but not meat, dairy or breads.


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Our February menu and a food quiz

Last day for Maplewood Farm this week; Pat’s perfectly Pastured breakfast fare and a food quiz

potatos sm

Chase away the winter blues with a visit to your favorite market this month!  We will all have cabin fever soon so what better way to find warmth and cheer than a visit to your community and friends that supports local businesses to boot?   We plan to be here every Saturday until we head outside in May.  This Saturday marks the last day for Maplewood Farm until spring, so do drop in to stock up on their excellent potatoes as we won’t see them again until their spring bedding plants and herbs are ready for sale in May.  Our growers take these coldest weeks off to prepare for the big burst of energy that spring requires (and because they have little left in the way of supplies,) but these big winter storms must mean that spring is not far off!

New to us (and the rest of Rhode Island) this winter is the hot breakfast and lunch stand ofpat's breakfast sandwich sm Pat’s Pastured. Here is a true farm to fork opportunity, for all the meat and eggs prepared in Pat’s delicious sandwiches and burgers are raised on his East Greenwich farm.  Pat’s livestock are all pasture raised, freely ranging and raised without antibiotics or inappropriate feeds.  The difference is in the flavor on your fork!  In addition to breakfast sandwiches and burgers Pat’s crew dreams up a different special every week, dons a remarkable layer of clothing so they can stand the temperature out on the Vineyard patio and cooks everything to order for you.  Stop in to shop and taste the difference that one farmer can make!  (Note: Pat’s cart is at the market every Saturday in February but Valentine’s Day.)

Speaking of Valentines Day

While we wait for the green bounty of spring to arrive we have filled our market gaps with a wonderful selection of guest artisans, and a particularly fine line-up for Valentine’s Day: chocolates, flowers, jams and jellies, beautiful beads and big pies!  And, of course, you can pick up a bottle of wine for your sweetheart supper from the wide selection available in the the Newport Winery store.
See below for dates for each guest artisan.
Beach & Field Florals, 2/14 & 28
Bessin Designs, jewelry, 2/14 & 3/21
Brigadeiro Chocolates 2/14
Humble Pie, big and little pies, 2/14 & 28
Lunar Lights, candles, 1/31 & 2/28
Narragansett Creamery, cheeses and yoghourt, 2/7 and 21
Salve Hydroponics Lab, campus grown greens 2/7 & 21
Silk Tree Farm, soaps and candles, 2/7 & 21
Terry’s Tasty Treasures, jams, jellies and salsa 2/14 &28

A food literacy quizdollar

I have to confess that I expected to ace this quiz, but how humbled I was.  Spiff up your food literacy with these 15 questions from Nourish.  And if you are in the mood for more information about the local movement here is an in-depth piece from the energetic folks at ecoRI about latest efforts and ideas towards achieving the 50 x 60 plan from New England Food Solutions. If you don’t already receive ecoRI’s weekly eletter check it out: they have their fingers on the pulse of environmental news in RI and Massachusetts.

Thanks for supporting the market and voting with your forks market people!
See you soon,

Bevan and the Aquidneck Growers

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Happy New Market Year!

Happy New Year!

Healthy and tasty days ahead; winter market keeps going and going; desperately seeking a compost pile

With the holidays behind us we hope our new year’s greeting won’t get lost in tholga dec 2014e avalanche of email that descends at this time of year: we wish you a happy and peaceful new year filled with good food and health.  You have been very supportive of the market in this new location so we are going to keep going through these cold winter months as long as we have goods to sell and you come to buy them!  With each completion in the Wineryrenovation work we get a little more space to work with and this week there will be cafe tables and chairs for coffee and breakfast and visiting with friends.

Desperately seeking compost!hands

We have some dedicated followers of composting in our community who want to continue bringing kitchen scraps to the market for composting at a local farm or garden. Both our summer composters are taking a winter break, so although we have a volunteer, (thank you Mike Iannulli!) to transport, we have no place to deliver.  If you know of a farm or garden that would accept a half dozen buckets of scraps each Saturday please reply to this email.  Points for you in environmental heaven for helping us complete this local cycle!

At the market every Saturday

fresh fish sm

freshly caught fish at The Local Catch

Aquidneck Farm farm raised meats and eggs
The Coffee Guy coffee, tea and beans
Delicious! Middle Eastern prepared foods
June Loves English Cakes traditional English baked goods
The Local Catch fresh and smoked local seafood
Maplewood Farm aka The Potato Ladies through January 24
Matunuck Oyster & Vegetable Farm, fresh fish, shellfish and vegetables
Moonlight Rose Alpacas gloves, scarves, socks & more
Olga’s Cup and Saucer breads, sweet & savoury pastries
Pat’s Pastured Meats pasture raised meat & eggs
Provencal Bakery breads and pastries
RI Mushroom Company mushrooms and sauces
Simmons Farm farm raised meats, eggs, cheeses and vegetables

Our artisan food and craft vendors will be joining us on the following dates:

hydroponic Maria sm

a chard wand from the Salve Hydroponics Lab

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A new winter market home!

Farewell summer, hello new winter digs and a 20th year to celebrate

Before we spill the coffee beans about our new winter location we must, and want first to thank you for this wonderful summer.  You have been loyal customers whose business we can count on even when the weather is blustery or boiling hot.  This year we moved to that beautiful new spot surrounded by preserved open fields on Saturdays; we stretched further along the boulevard in Newport and welcomed some excellent new vendors and now we are close to moving inside to a great new winter location. It has been a fine summer, and it has also been our 20th summer.

Twenty years ago, Lisa and her stepson, Emmett Dunbar, conceived the plan to start a farmers’market on Aquidneck Island and set about enlisting local farmers.  Judy Carvalho and Eileen Shea of Maplewood Farm; Bill O’Reilly of Bally Machree Farm and Shirley and Ted Robbins of Paradise Hill Farm are with us to this day.  These fine farmers have been growing fine food for us for 20 years and never fail to show up whatever the weather.  What an honour it is to know them.  We thank them to for their loyal support.

Lisa’s vision, and her dedication to the importance of growing food locally, has been the force that has grown and guided the market for these 20 years.  They would not be here were it not for her wholehearted, and I choose that word carefully, commitment to knowing and supporting local farmers. Never one to toot her own horn, you may have no idea what her commitment has entailed, so blow her and our farmers a kiss of appreciation next time you see them.  Happy 20th Birthday Aquidneck Growers’ Market!  Thank you to everyone who has contributed to our success through these years!

New winter digs! John and Paul Nunes of Newport Vineyard & Winery deserve a medal for tenacity, patience and good humour through the long process of expanding and renovating the building at the vineyard, and it is almost done!  We have been invited to make our winter home inside, where it will be a squeeze to begin with while they wait, still patiently, for the construction to be completed. The renovation is truly impressive.

opening day 1

We are taking a week off between our summer location outside, so no market on November 1, and then we open inside  on November 8, with new winter hours of 10 am to 2 pm.

If the weather is fine, you can shop and then lounge with a glass of wine on the new patio overlooking the vineyard.  Come check out the new space!

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Strawberry season!

The true flavor of strawberries, how to use our market token system, our compost program and baby goats

strawbs sm

The two fruits that really highlight the difference between grocery store produce and fresh picked market produce for me are tomatoes, more about them when the season warms up, and strawberries. When I was young, my family went to a farm near the Cheddar Gorge in Somerset, England, close to where I grew up, for an annual strawberry picking outing. I must have stored away the memory of that true strawberry flavour because it came back to me in a storm of taste delight the first time I tasted a field grown strawberry. After years of only knowing the taste of their poor grocery store cousins (I was a city girl back then and there were only a few thin farmers’ markets around) I was astonished to find such an acute difference in the richness of flavour. This same delightful berry experience is available to those of you early birds who arrive in time for the local berries awaiting your attention this Saturday morning at the Maplewood Farm stall.

Fresh Bucks return to the markets

After some struggle with our federal government we finally have the token system back that some of you may remember from previous summers. If you find yourself short of cash at a market, but have a debit or credit card with you, go to the market stall where, for a $1 fee, you can swipe your card and receive $5 tokens that can be used to make purchases at all market stalls. SNAP program recipients may also use their EBT cards to swipe and receive $1 tokens for fresh foods and produce. Both tokens can used at either market throughout the summer. Hooray!

Bring your kids to pet our kids on June 14?

half an haflA new market vendor, Silk Tree Farm from Little Compton, joins us for the first time tomorrow with goat milk soaps and candles and …. baby goats, Cup Cake and Half and Half. Do go say hello to Cathy Bardsley, hear about her farm and pet the babies. I think this one must be Half and Half….Cathy will be vending at our Saturday markets on alternate weeks, sometimes with the kids, so please visit her website for more information.

Bring us your vegetable waste, your electronic waste!

Our partners, Sustainable Aquidneck, send volunteers to both markets every week to pick your vegetable waste for composting and use in the fields at the Island Community Farm on Green End Lane. Please check their website for a list of Do’s and Dont’s of composting. Those of you who accumulate a lot of scraps may want to bag and freeze them between visits.

tiny Indiecycle

Indiecycle will be visiting the market again on June 28, August 30 and October 25 to pick up all old electronics for recycling – free of charge!

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A summer of luscious local food ahead!

A summer of luscious local food ahead!

With spring finally sprung we are eagerly anticipating our summer market openings in the first week in June; Newport on Wednesday June 4, 2 to 6 pm, and Middletown on Saturday, June 7, 9 am to 1 pm, and anticipating a big season ahead as more and more people come to understand and value the importance of eating locally.  Below are 10 reasons why we should do that, with thanks to David Korten and Living Economies for articulating so clearly why eating locally is critically important!  And, if you finish reading the reasons and still need convincing please watch the new documentary about our food industry: Fed Up!

Spread the word market people!  Vote with your forks!

10 Reasons To Shop and Eat Locally

  1.  The food tastes better!  Local food was probably picked within the last day or two and is crisp, sweet, and loaded with flavor. The closer you are to your food source, the fresher and healthier that food is for you and your community. There’s no taste like home.
  2. The food is better for you! Fresh produce loses nutrients quickly: Sugars turn to starches, plant cells shrink, and produce loses its vitality. Buying local lets you get food at the peak of its flavor and nutritive value. Our bodies naturally crave seasonal crops, requiring more hearty potatoes and cabbages when weather turns colder, and lighter salad greens and cucumbers when it is warmer. Shopping locally tunes you in with the seasons.
  3. Local food supports local farming families! From Polyface Farm to Skagit River Ranch, we can support talented and hardworking farm families to stay on their land. Each five-year agricultural census shows more families getting out of farming–less than 2 percent of the population is currently a farming family. A typical farmer gets paid 10 cents of each retail food dollar, but buying directly from the producer or conscientious retailer keeps more money in the farmer’s pocket and a family on the land.
  4. Local food creates a strong agricultural economy! Local food means a strong local economy and preserves the viability of local agriculture. Local farms and food producers are crucial to a healthy and diversified economy. While dollars spent with large corporations almost immediately leave the community, dollars spent on local food products circulate within the community eight to 15 times, drastically improving the value of your purchase.
  5. Local food builds community! Chat with  your famers at the market – it’s a great connection for eater and grower. Knowing farmers gives you insight into the seasons, the weather, and the accessible miracle of raising food, plus you can trust the food you eat when you know the person who grew it and their agricultural practices.
  6. Local food preserves genetic diversity! The modern industrial food system favors crop varieties with thick skins that can survive packing and shipping, leaving few varietal options. Family farmers place value on different things, such as varieties that are uniquely suited to their region, often favoring heirloom varieties that have been passed down from generation to generation. Old varieties contain genetic material from hundreds of years of human selection; they may someday provide the genes needed to create varieties that will thrive in a changing climate.  Local food is free of genetically modified organisms (GMOs)! Many US consumers now want labels on GMO food – most so that they can avoid it. Biotech companies currently license GMO fruits and vegetables only to large commercial growers, which means that local farmers are a guaranteed non-GMO source.
  7. Local food is better for the environment! Local food means fewer food miles and dramatically reduces transportation, days of refrigeration, and tons of pollution and packaging. Unlike most food in North America, which travels 1,500 miles over the course of seven to 14 days to reach your plate, local food is usually sold within 24 hours of harvest. How fresh and healthy would you feel after a week on a truck?
  8. Family farms value resources like fertile soil and clean water! According to some estimates, farmers who practice conservation tillage can sequester 12 to 14 percent of the carbon emitted by vehicles and industry. And the habitat of a farm – the patchwork of fields, meadows, woods, ponds, and buildings – is the perfect environment for many beloved species of wildlife.
  9. Local food preserves open space! When more people put their dollars into the pockets of farmers and show that their work is valuable, farmland becomes less likely to be developed. We face enormous pressures all over North America to develop farmland into suburban housing and shopping facilities.
  10. Local food preserves a region’s unique character! By supporting local farmers today, we can help ensure that there will be farms in our community tomorrow. By preserving farmland, we are guaranteeing that our rural landscape remains beautiful and productive, and that future generations will have the opportunity to work in environmentally sustainable and culturally valuable industries like food production.

……©Copyright 2010 | info [at] | 360-746-0840 ..

And while recognizing contributors to this site, we also thank Emily Totten of Greenview Farm for the banner photo of their luscious vegetables.

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Our Winter Market opens at St. Mary’s in Portsmouth

Saturday, November 9, is opening day of the second season of the Aquidneck Growers’ indoor winter market in the old parish hall at St. Mary’s Church on East Main in Portsmouth. A wide variety of locally grown fruit and vegetables will be available through the winter in addition to fresh breads and pastries; locally sourced fresh seafood; pasture raised meat and eggs and changing weekly artisan vendors. The shopping experience can be completed with a cup of great coffee while meeting friends and checking out tunes from live musicians. 

Shopping at a farmers’ market not only supports local agriculture and the preservation of open space but also keeps more grocery dollars in the regional economy.  Market founder, Lisa Lewis, is thrilled by the increase in market visitors over the past few seasons “Thanks to all our local shoppers for a fabulous summer season; we welcome your continued support at our winter location.”

 The Aquidneck Growers’ Market at St. Mary’s Old Parish Hall, 324 East Main, Portsmouth, on Saturday, November 9 through May 2014 from 10:00 a.m. to 1:00 p.m. closed February 15 and 22.

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