Carol McCracken (Post # 2,538)
“We are getting very good feedback here,” said Clara Moore, a program manager at the Portland Winter Farmer’s Market, East Bayside, 84 Cove Street last Saturday morning. There is more parking here and it’s much brighter than the Market’s previous site Moore said as she stood at the information desk at the entrance to the Market last week.
There are twenty-two vendors – selling everything from cheese, meat, vegetables, potatos, herbs, bread and more. While the space is not much larger than their previous location, the set-up is better and easier to navigate for both vendors and customers. The location is much warmer than previously as well.
In December, Swallowtail Farm & Creamery, Whitefield, signed a lease to run an apothecary on the premises when the Market is not in operation on Saturdays. Beginning on January 16, 2016, Chelsea Beliveau will offer classes on herbal elixirs. The objective is to add herbal medicines into people’s daily diet. (See above right photo. )
“I toasted it, put butter on it and mozzarella cheese. I thought I had died and gone to heaven,” said Michael Hillard, of the sour dough bread he buys from Good Shephard’s Farm, Bremen.. Hillard, a professor of economics at USM, shops every week at the Market for meat, cheese, vegetables and sour dough bread. “These are incredible people here who make this great food available for us,” he said. (Hillard is writing a book on the “Fall of the Paper Plantations” – publishing date uncertain.) (See above left photo.)
The Winter Farmers’ Market is open from 9:00 am until 1:00 pm. every Saturday.