PARTICIPANTS IN 2013 SUMMER MARKET SEASON
ABSALONA GREENHOUSE, Mark Phillips has run his bio-dynamic greenhouse operation in Chepachet since 1984 and brings a variety of tasty greens to our markets year-round. You can find him at the Newport market this summer.
AQUIDNECK FARMS, Mike 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. Aquidneck Farm’s products are available at bot Saturday and Wednesday markets.
BALLYMACHREE FARM in Middletown has been operated by Bill and Barbara O’Reilly since 1995. They bring a variety of fresh vegetables and bedding plants to our Saturday market.
BARDEN FAMILY ORCHARD, Sandie and Gil Barden operate the farm in North Scituate where high quality tree fruit has been grown for 76 years since established in 1931 by John and Hazel Barden. Building on the knowledge shared by Gil’s grandfather, the farm has diversified from growing tree fruit, and berries to include a wide assortment of vegetables including tomatoes, eggplant and sweet corn. All products are grown using the most innovative techniques to conserve water and soil resources on land at 56 Elmdale Road, North Scituate—in the heart of Rhode Island’s apple country. Barden’s products are available at both markets towards the end of July.
BRAVO WOOD FIRED PIZZA Gregg O’Neill bakes fresh pizza to order in a wood fired-oven on site at our Newport market on Wednesdays. Bravo is also available for private parties and special events.
THE COFFEE GUY Steve Demeter fresh roasts his coffees every week in Middletown. You can buy his beans and hot and cold coffee drinks (try the famous COLD BREW) at both Saturday and Wednesday markets.
CORY’S KITCHEN Steve Cory at Sweet Berry Farm, Middletown works in cooperation with local growers, the tastes of New England are brought to your table in old style jams, jellies, preserves, fruit butters, salad dressings, salsas, chutneys, pickles and relishes and much more! After ten years, Steve is still the sole “preservist” for his small company, giving individual attention to his ever-expanding product line. Come on by, try a sample and see what’s new at the Saturday market in Middletown.
THE DELI in Cranston, RI specializes in Middle Eastern foods, making foods fresh daily in the same location for more than 20 years. The Deli produces hommos, tabouleh, yalanchi (rice stuffed grape leaves) and many other traditional favorites for their full service catering and party planning business and both the Aquidneck Growers’ Markets on Wednesdays and Saturdays.
JUNE LOVES ENGLISH CAKES, June Lawton’s family business in Rumford
has expanded from just June to include her son Nishan and daughter-in-law Stefanie, who are all committed to providing you with fresh cakes and baked goods made from old English family recipes. They make regular trips back to their little English village to pick up new recipes using fresh eggs, butter, and no artificial ingredients to give you delicious treats. Lovely grub!
MAPLEWOOD FARM, in 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 become more diversified. Greenhouses have been added for the production of annual flowers, perennials, potted herbs and vegetables. The farm has also gained a reputation for its field grown cut sunflowers. Maplewood will be participating in both the Saturday and Wednesday markets.
MATUNUCK OYSTER FARM, Perry Raso’s farm in South Kingstown is famous for Matunuck Oysters with their crisp, briny flavor with a clean and slightly sweet finish, offering a true taste of Rhode Island. The perfect size and shape for oysters served on the half shell. Their oysters are grown in the unique estuarine waters of southern Rhode Island using a rack and back methods which keeps the oysters off the sea floor. The oysters are meticulously handled several times through out to ensure uniformity and cleanliness. Oysters are harvested, culled, scrubbed and packed on the day of shipping to ensure the freshest possible product. Matunuck’s shellfish and fresh locally caught fish are available at both our markets.
OLGA’S CUP AND SAUCER, Olga Bravo and Rebecca Wagner first opened Olga’s Cup and Saucer as a seasonal bakery in 1988 on a farm in Little Compton. In 1997, they opened their first year-round Providence bakery, in the Historic Jewelry District of Providence. Their breads are made using traditional Artisanal techniques: everything made by hand and using only the freshest ingredients and local produce when available. Their tomato tarts and legendary fresh fruit pies/tarts have been featured in many cookbooks and the national press. They bring an assortment of our breads and rustic baked goods to both Wednesday and Saturday markets.
PARADISE HILL FARM, Shirley and Ted Robbins operate Paradise Hill Farm, a a family-owned 20-acre farm located on the East branch of the Westport River on Cadman’s Neck Road in South Westport, MA. They offer a wide selection of potted herbs and container herb gardens, annual hanging baskets, bedding plants and a large variety of perennials. Our produce is picked fresh daily for both our farm stand and for all our farmers’ markets and in season they bring juicy peaches, nectarines and crisp apples to both Wednesday and Saturday markets.
PAT’S PASTURED in Jamestown and East Greenwich is owned and operated by Patrick McNiff to provide the highest quality pasture-raised and grass-fed meats with a goal to provide livestock with a life that allows them to express their natural instincts fully in a pasture environment. Their pigs get to root, run and play; their chickens get to peck, scratch and crow; the turkeys goggle and strut; and the cattle and lambs eat grass outside, NOT corn in confinement. In addition to a wide variety of traditional meat cuts, they offer specialty products that contain no nitrites/nitrates, MSG or fillers including Farmway Franks, Kelly Dogs (Kielbasa Hot Dogs), bacon, breakfast sausage, Italian sausages and boneless ham. Pat’s Pastured products can be purchased at the Newport market on Wednesdays.
PROVENCAL BAKERY, Brenda Nardolillo established the bakery in Middletown in 1998 as an authentic artisan bread bakery with traditional recipes from the south of France using only the best, all natural ingredients. No fats are used and only natural sugars are used to create the unique, hard-crusted breads. Continuous starters are the secret to the great taste and wonderful texture of the breads. A special stone oven ensures that the breads are cooked to perfection and the quality stays consistent. Provencal Bakery serves delicious baguettes, pain de campagne, whole wheat and sourdough daily. Specialty breads include apricot walnut and cranberry pecan, and for a more savory flavor, a jalapeno corn cheddar round and a multi grain loaf. Provencal Bakery is at both our Wednesday and Saturday markets.
SIMMONS FARM, Karla and Brian Simmons run Simmons Farm in Middletown, a 300 year old, 120 acre certified organic family farm that was preserved in 1989 as open space. Simmons Farm grows a wide variety of high quality organic produce, from arugula to zucchini with lots in between. They raise a herd of organically pastured Belted Galloway cattle and produce high quality 100% grass fed beef and also raise organically pastured Tamworth pigs. Their certified organic laying hens provide the freshest eggs around. Seasonally, they offer pastured lamb, goat, and Thanksgiving turkeys. Simmon’s Farm now produces fresh goat cheese following the completion of their Grade A goat dairy and cheese making facility in 2011. All of their products are available at both markets and through their CSA.
