The Shelton Farmers’ Market Association invites the community to the monthly “First Saturdays” winter farmers market on Saturday, April 2 from 9 a.m. – 1 p.m. at the Shelton Farmers Market building, located at 100 Canal St. in Shelton. This market will offer the community an opportunity to share in the abundance of local agricultural products still available in the winter while talking to the farmers who grow your food.
Local farm-to-table establishments will be offering freshly made, locally grown food for market shoppers. Customers will find bacon egg and cheese sandwiches and other seasonal treats from Seasonal Sweets and Catering. Barbecue pork and beef brisket sandwiches will be smoked on site by GROW/Liquid Lunch and Joe Ballaro of Bar 140. Katelyn Russell of Stone Gardens Cut Flowers and Stacia Monahan of Stone Gardens Farm will be leading a seed planting table for kids to plant seasonally-appropriate vegetable or flower seeds in biodegradable newspaper pots. Live music will be provided by Joe Ballaro and Fred Monahan, of Stone Gardens Farm, and friends.
Vendors expected at the April 2 market include Beltane Farm (goat’s milk cheeses), Blue Slope Farm (cheeses, veal, and goat meat), East Village Farm (eggs, wool products, and soaps), Hall’s Farm (certified organic eggs and produce), Jones Family Farm and Winery (wines and jams), Liquid Lunch (fresh sandwiches), Seasonal Sweets and Catering (breakfast sandwiches, spices, teas, and nut and gluten free treats), Stone Gardens Farm (vegetables, beef, pork, and chicken), and Stone Gardens Cut Flowers (fresh flower bouquets).
In addition to accepting cash and credit cards, the market also accepts SNAP and WIC benefits.
Community members are encouraged to join the Shelton Farmers’ Market Association for an annual membership fee of $25 to show support for the producer-only market, meaning that vendors for the market are the producers of the products they are selling. Interested individuals can sign up at the market or email email@example.com.The regular market will resume on a weekly schedule starting the beginning of May.