Franklin County farmers ready for deteriorate with Winter Market due to open
November 7, 2015 - storage organizer
Farmington’s Winter Market starts adult again Saturday, and area farmers were bustling Friday morning removing vegetables out of their fields and storage bedrooms and creation them prepared for sale.
“Preparation generally takes longer than a marketplace itself,” Deborah Chadbourne, of Rasmussen Farm in Freeman Township, pronounced as she cleared and bagged carrots Friday morning in her storage and credentials barn.
The marketplace has new hours this season. It will run from 10 a.m. to 1 p.m. during a Farmington Grange Hall instead of 9 a.m. to noon as it has in prior years. The marketplace runs from Nov to April, giving internal farmers and producers an opening to sell their products year-round after a outside summer markets tighten in October. About 15 vendors are approaching to attend a marketplace Saturday, according to marketplace organizer Bonnie Clark, yet a series of vendors varies from marketplace to marketplace by a winter season.
“Winter markets in Maine are popping adult all over a place. There is a lot of expansion in them,” pronounced Samantha Howard, cultivation promotions coordinator for a Department of Agriculture. “Farmers are anticipating a lot of ways to extend their seasons. (In a winter) they still have a resources of equipment for market.”
According to a Maine Federation of Farmer’s Markets, in 2014 there were 35 winter markets open to farmers and business opposite a state. The federation’s executive director, Lee Hellett, expects a identical series of markets this winter, yet a scale of markets varies depending on how many area farmers can furnish products all year.
At Saturday’s market, farmers and vendors will be charity an array of items, including potatoes, squash, leeks, greens, Brussels sprouts, late tumble fruits such as apples, dairy products, bread and grains, as good as homemade equipment such as jams and pies.
Depending on a farm’s capacity, prolific seasons can be extended into a winter by regulating greenhouses or storing furnish harvested in a late summer and fall. To be means to have adequate products to sell during winter markets, farmers have to devise their seasons in advance.
Howard pronounced some farmers can't take advantage of winter markets, possibly since they do not have a ability to extend their flourishing seasons or do not have a room to store furnish that has been harvested. But for farmers such as Chadbourne, a ability to attend in a winter marketplace is critical to offered furnish she has harvested in a tumble and will store by a winter.
“I have a room full of 2,000 feet of potatoes that I’ve harvested (from a field). That works out to be about 400 pounds of potatoes,” Chadbourne said.
Chadbourne has been participating in Farmington’s Winter Market for 4 years and also manages a Western Maine Market, an online marketplace that operates all year long. These outlets concede Chadbourne to sell potatoes, carrots, onions, squish and large other equipment that she has harvested out of a belligerent and prepared for storage in temperature-controlled rooms.
With winter tying a flourishing deteriorate — yet Chadbourne is means to grow kale in her hothouse all winter prolonged — she contingency devise forward to establish how to make her tumble collect final all winter, for offered and for personal use.
“In a summer, we can take all we collect to market,” Chadbourne said. “But for a winter market, we never move everything.”
Chadbourne’s stable was full of a rainbow of furnish Friday morning. She cleared and prepared a final harvests of several summer greens and vegetables that will go to their final marketplace Saturday. But tucked into a walk-in cooler and a lofted integument space were vegetables she has marinated for winter storage.
Stored in a cooler were carrots with their greens taken off and mud still total that were prepared to be packaged in sawdust to keep by a winter. There were also buckets of potatoes, apples, several varieties of base vegetables, cabbage and leeks.
In buckets sitting on a stairs adult to a barn’s integument were varieties of onions and shallots that she would after hang to dry and sell. In a attic, where a heat is regulated during 50 degrees for storing, Chadbourne also is unresolved beans to dry and storing her immeasurable collect of winter squash.
Chadbourne pronounced that her stored collect will get her by a infancy of a winter, yet she pronounced around Mar her appearances during a marketplace competence change formed on what she still has accessible to sell.
Smaller farmers, such as Erica Emery, of Rustic Roots Farm in Farmington, run out of resources early in a winter market.
“We usually do a winter marketplace for about a month. We don’t have a winter flourishing trickery or a storage ability during a farm,” Emery said.
At Saturday’s market, Emery will be offered a final of her tumble collect of squash, onions, potatoes, carrots and Brussels sprouts. While subsequent year she skeleton to be means to grow all year with a execution of a hothouse that is underneath construction, this year Emery has to be artistic to make ends accommodate via a winter.
“The winter deteriorate unequivocally is a delayed season,” Emery said. “I’m arrange of only hodge-podging some things together to get by a winter.”
Emery skeleton to do surrogate teaching, yet a side business she started with her mom and sister, Sweet Life Kettle Corn, will keep her attending markets via a winter, offered their homemade kettle corn.
Lauren Abbate — 861-9252
Were we interviewed for this story? If so, greatfully fill out our