A working dairy farm with a farm store carrying their own artisanal cheese, raw milk, grass-fed beef, whey-fed pork, eggs from their flock, and more. Also a celebration venue.
The cafe serves a buffet if hot dishes, a salad bar, soups, grab-and-go sandwiches and other gourmet items, along with coffee and pastries to eat heree or take away.
At the intersection of Route 7 and Route 43, the bakery and café serves artisan coffee, home-made pastries, soups and sandwiches and offers a small selection of wines and fresh produce, with a communal table and glassed in porch.
Baked goods, fresh vegetables, eggs, cheese and honey … locally made and produced foods and live music come together as local farmers bring their harvests to town year-round.
One of the few year-round farmers’ markets in the area featuring fresh greens, root veggies, baked goods, dairy products, meats, crafts, music and more.
You can find locally made, grown and roasted fare year-round from Assembly Coffee Roasters to Balderdash Cellars, Cricket Creek Farm, Mountain Girl Farm, Smokey Divas, Square Roots Farm and more.
Held at the base of Spring Street from 9 a.m. to 1 p.m. on Saturdays from May to October, the market is growing to include more farmers with fresh produce, prepared foods from strudel to Greek pastry and live music.
Local farmers and food producers, familiar and new, gather with chefs, bakers, artisans and musicians — and picnic tables with umbrellas. This summer the Cornucopia Food Truck will serve farm-to-market brunch.
A creative three-day retreat for food influencers to explore new flavors and rethink old ones. What can a sustainable food system look — and taste — like, as the world changes and realigns?
A monthly farm-to-table dinner with a regional author welcomes Amy Dickinson, with three courses prepared by regional chef Brian Alberg, includeing wine and a signed book.