And, it just happens to be the weekend of Mothers' Day. So, as you think about what to do for your mother, consider buying a beautiful gift from one of our many craft vendors, a delicious selection of foods for her to eat, and a sumptuous bouquet of flowers from Arcana Gardens & Greenhouse, Ardelia Farm & Co., StrayCat Flower Farm, The Painted Tulip Flower Farm, and others!
Don't forget that you can park in the Corporate Plaza Garage at 76 St. Paul Street, and that there's free valet bike parking provided by Local Motion.
We can't wait to see you at the market, from 8:30 until 2, this Saturday!
GETTING TO THE ROOT OF THINGS:
TALKING WITH KARIN FROM BEAR ROOTS FARM
What made you decide to become a farmer?
It kind of happened by accident. We met at Green Mountain College, but neither of us studied ag. I studied business and Jon studied sociology. We love providing good food to a community, connect people to their food. We really like the relationships we've formed.
How did you choose the community in which you’re farming?
We got our farm through the Vermont Land Trust. We were looking in Central Vermont, but we weren't completely set on this region. It turned out that the community had the space for us to grow food. There was a gap in the market for CSA.
What do you grow?
We specialize in root crops, and having food available year round, including greens in the winter. In the summer we do a lot of different tomato varieties: We have a lot of new kinds [of tomatoes] this year, probably around 100. It's ridiculous.
What makes you different from other farms?
At the market, we pint things up and make it convenient for people. We try to make it easy for people to grab and grow. We're cancelling out our energy usage with solar panels, and we feed into the grid. It's exciting to know we're contributing to that world.
Of the crops you grow, can you name one you think is underutilized, like, if only people knew how amazing it can be, it would fly off the shelves?
Mustard greens. Tendersweet cabbage is something we're obsessed with that people don't get excited about. This winter, the kohlrabi we grew was phenomenal, but nobody knew, because it looked hideous on the outside. People are so scared of it!
Do you have a go-to recipe?
I’ve been making a lot of slaw, lately, out of things like carrots, cabbage, kohlrabi. It’s really simple, there's a little bit of mayo in it with lemon juice and red onions.
What do you buy at the Farmers' Market?
Cranberry juice from Vermont Cranberry Co., some sort of kraut from Sobremesa, bread from Slowfire Bakery. I'm so excited to have coffee from Northern Bayou Cold Brew.