Spring is finally here for all who may be itching to get outside and enjoy the warmer weather. Saturday, May 10, marks the beginning of the 12th year and seasonal opening of the Cold Spring Outdoor Farmers’ Market. Open 8:30 a.m. to 1:30 p.m. every Saturday at Boscobel House and Gardens just south of Cold Spring on Route 9D, the market provides shoppers with the opportunity to enjoy locally grown food and support regional farms.
Purchasing directly from farmers helps them make farming a viable option and keeps them in the Hudson Valley. Vendors at the Cold Spring Outdoor Farmers’ Market are farmers or food artisans who use locally sourced ingredients, and use their farms as a way to make a living.
The market stocks: produce, fish, meats, breads, fruits, preserves, cheeses, pastas, raviolis, syrups, sauces, honey, savory pastries, gluten-free baked goods, plants, flowers, coffee, pops, wines, beer, herbs, teas, ciders, wools, soaps, lotions and a variety of other items. It’s a great way to pick up everything you need for an afternoon picnic or dinner party.
New this summer: fresh pasta from Flour City Pasta and ravioli from Bongo and Capacci; gluten-free items from Kat’s Kitchen and Senza Glutine by Carmella; hard ciders from the Aaron Burr Cidery; jams from Coyote Kitchen, herbs and tisanes from Honeybee Herbs and Breezy Hill will be bringing tamales to eat or take away.
After the success of programming last year, the market will offer something extra every week to make it a destination for more than just food. The season opens with a petting zoo and Mother’s Day bulb planting. Tom Chapin and Michael Mark will appear June 7 to bring great folk sing-alongs for the kids. Additional programs include a fire truck visit, stories, cooking demos, exercise sessions and more to bring together talented locals and the community.
Visit csfarmmarket.org. Like the market on Facebook or sign up for their mailing list to get more information about upcoming programs, lists of vendors and rotations and featured products.
File photo by Maggie Benmour