Community!

September 19, 2026

Last week, our very own Trixie Wessel of Obercreek Farm was at one of her Sunday markets when something beautiful happened in the tent. A regular shopper was gathering produce for the makings of a lovely dinner, while a second shopper, new to the Obercreek Farm tent, was asking lots of questions, deliberating about her selection. The habitual shopper handed Trixie a $50 bill, which more than covered her purchase, and asked Trixie to use the change to pay for the second customer’s items.

“These people were strangers to each other, separated by race, age, and surely other attributes, yet in that moment were united by proximity — and an interest in vegetables — and chose to lean into our shared humanity,” Trixie wrote in her weekly farm newsletter. “It was a very neat moment to witness and be part of, and it’s not the first time that I’ve seen an interaction like this in a market booth, in a small store, in a restaurant. In a time in which we are all increasingly connected, yet often feel increasingly removed from meaningful connection with one another, moments like these feel all the more special. I hope that these sorts of moments find all of us, vegetables included or not.”

We who run or shop at farmers markets know that this human connection is a large part of their attraction. As important as the farm-fresh eggs, the creamery butter, tawny squash and the artisan breads. This week, the town of New Castle celebrates its Community with a big shindig at the train station from 10 to 2 p.m. The market will keep its regular hours but move to the second bay of the parking lot, but we will be there, strutting the first signs of fall in the produce bins: Concord grapes, Bartlett pears, the first of the honeynut and delicata squash and crisp fall greens... all sidling up to sweet corn and heirloom tomatoes which are actually at their flavor peak right now.

This is the time of year to make sauce. So that on a wintry day in January, when you are pining for your Saturday morning market shop, you can toss it with some pasta and get a whiff of mid-summer in your kitchen. With all the night shades showing off at the market right now, how can you not make ratatouille? Especially, Alice Waters’ version. It’s a bit more fiddly than other recipes, but boy, is it ever worth it.

Or make hearty shakshuka! We have everything you need at the market (save the cumin). Fresh Meadow Farm will have beautiful chard and kale, so I would throw a few shredded kale leaves into the mix. Serve with Mediterranean spreads from Bonnes Saveurs, for easy weeknight dinner or brunch. And don't forget the crusty loaf of bread from Bien Cuit.

Don’t eat gluten? So many gluten-free options this week from the muffins at Mayfield Farm to the fruity scones at Red Barn Bakery to the bread and bagels at Bohemian Baked.

Grab some of that seasonal kale to make this kale mint salad with a peanut dressing.Though he wasn't on the calendar for this week, we invited Kariba Farm to join us on Community Day. Because it’s not a party without a bunch of mixed nuts, right?

Please note that Mead Orchardswill not be there on Saturday, but if you are missing their Sweet Maia apples, worry not... Caradonna carries them (and so many other varieties). And, you can go pick them yourself at Mead over the weekend: Apple picking hours are from 10 a.m. to 5  p.m. both Saturday and Sunday and Fridays, too, from 10 a.m. to 4 p.m. You can find more info here.

Whether you get your apples at the orchard or the market, make this apple cider bundt cake and serve with a dollop of White Moustache yogurt. 

See you at the market!