At the request of our customers, David Fullerton’s coffee roasting company, Acoustic Java, is returning to our market with his high-scoring and sustainable coffees and looseleaf teas and a variety of hot and cold drinks.
Boston Sword and Tuna prides itself on knowing which boats to buy from. Establishing long-lasting relationships enables them to consistently source the best quality products on the market. Barbara Sherman is the person who picks up their best fish and seafood early at Boston’s pier to bring directly to the Ashland Farmers Market. Please email your order to Barbara Sherman by Thursday night for pickup at our Saturday market. Let her know what kind of fish, the amount, your cell phone number, and that it’s for pick up at Ashland Farmers Market. She will bring extra fish to sell, but to make sure you get what you want, it is best to pre-order. For questions, contact Barbara at 508.259.2149.
Bakers/owners Alexis and Nate of Crust Bakeshop are growing their business as fast as their family and have taken over the BirchTree mill turned bakery in Worcester. They bring popular artisanal breads and breakfast pastries such as croissants, scones and the ever-popular monkey bread.
Everything Jalapeno and Not are producers of home-made pickles, hams, salsas, and relishes. They strive to provide customers with the best tasting condiments combining unique flavors, quality ingredients, inspired yet practical packaging and reasonable prices. Products are made in a local commercial kitchen. Their special blend of onions cucumbers, jalapenos, vinegar and spices can transform an ordinary meal in minutes. If you like to turn it up a notch , they their HOT selections. All products are free from preservatives, colorings, and artificial flavorings. All are gluten free, nut free, and vegetarian.
Yia Ly Hang started farming at age 5 in her native Laos, Southeast Asia, but today works a plot of land at Flats Mentor Farm in Lancaster, MA. Immigrant and refugee farmers from Southeast Asia and Africa learn sustainable farming techniques on the 70 acres of Flats Mentor Farm. Her family brings Asian vegetables such as pea tendrils and snow peas, scallions, amaranth, bok choy, water spinach, Chinese spinach, squash flowers, and cilantro.
Joy and Brad have always loved cooking together and creating recipes using new and innovative ingredients. A few years ago they fell in love with mushrooms and decided to cultivate them. They bring lions mane, oyster and shitake mushrooms as well as specialty products such as mushroom jerky. Joyberry Farms is a small but growing farm in Mason, NH.
Lilac Hedge Farm practices pasture-raised livestock farming on an expansive 350 acre farm. They are caretakers with a commitment to stewardship that reaches beyond their farm gate. They are proud to be bringing animal proteins like we used to eat years ago. Eggs are nest-laid and hand-gathered. The Lilac Hedge family believes that the earth’s most delicious, healthiest foods are created when farmers work in harmony with nature. On the Rutland, MA, farm they raise beef, pork, lamb, chicken, turkey and duck on a pasture based system from birth to processing. Lilac Hedge offers a meat CSA.
Farmer Laura Davis and husband Donald Sutherland of Long Life Farm in Hopkinton strive to grow nutrient dense food that bursts with flavor by utilizing organic and mineral balanced farming techniques. Long Life Farm symbolizes a longer healthier life for the land, the farmer, their family and the community. They bring fresh certified organic veggies from their 1.25 acre nontraditional farm.
Ed Eglites of Ashland’s Bagel Table shop brings freshly baked OMG bagels, English muffins, challah bread, and seasonal pies. Bagel varieties include cinnamon, raisin, poppy, sesame, veggie, whole wheat, French toast and the popular asiago bagel.
Chris Donalds is a local Chef with almost two decades of experience in the restaurant industry, including Ashland’s own Oregon Club. He is a new entrepreneur, with his roots in French cookery, who wants to showcase his expertise with raw ingredients. Chris is creating his own versions of Vietnamese Banh Mi sandwiches with fresh veggies, meats and pickles on crusty bread.
Samira Hamdoun grew up in a large family in Beirut. She still makes everything as if she was cooking for her own family, using only the best all-natural ingredients. Samira’s Homemade offers all natural, authentic Lebanese spreads, including hummus, baba ganoush, muhammara, labne with zaitoun and beet spread, as well as vegetarian stuffed grape leaves.
Sunshine Farm is a third generation New England family farm in Sherborn, owned and operated by Jim Geoghegan with help from son Mike and daughter Katie. The farm is a 45 acre diversified fruit and vegetable operation and also grows greenhouse seedlings and hanging baskets in season. They strive to grow and provide the best fresh produce using best agricultural practices in a family friendly atmosphere. In addition to produce, they will bring strawberries, raspberries, blueberries and peaches to our market.
Farmers Brittany and Kevin of Upswing Farm got their start leasing land in Ashland, Holliston and Franklin. After a two-year process, the farm was able to secure a permanent location in Pepperell, MA. The Farm is a certified organic small, diversified vegetable farm. They are dedicated to their customers in Ashland, who helped build their business over the last five years, and will continue to distribute CSA shares to their regular pick up locations in Holliston and Hopkinton.
1634 Meadery is a small artisanal style honey-wine maker located in Ipswich, making small scale batches of wine in a manner that helps capture the true honey, fruit and spice tastes and smells of local ingredients. Mead is an ancient drink, dating back thousands of years. It was supplanted by beer, cider and wine over recent history, but is finally making a deserved comeback.
Aaronap Cellars is a microbrewery based in Westford, MA that melds tradition, art, and modern scientific knowledge to produce innovative and unique artisanal wines using grapes and fruit sourced from the finest vineyards and orchards in New England and beyond. Each wine is hand-crafted in our custom-built winery.
Ian and Caitlin both grew up in Cabot, VT. In early 2013, they purchased the 36 acres that would become Ackermann Maple Farm, and constructed their business. The sap that flows from more than 3,000 taps is heated using a wood fire, evaporating the water and drawing out the pronounced natural maple flavor for which Vermont is known. The tapping, sap collection, boiling, filtering, bottling, and shipping are all done by Ian and Caitlin.
Beckah brings unsweetened, low-carb, gluten-free, vegan, dairy-free almond butter packed with protein. The almonds are dry-roasted and organic. Also, try her Bangin’ Butter Bars: Coconut, Cranberry, Cinnamon and Chocolate Chip.
Anna from Bell & Goose Cheese Co, located in South Hampton, NH, makes a wide variety of artisan cow milk cheeses including camembert, feta, Swiss/alpine, cheese curds. She also makes some sheep milk cheeses on occasion. All of her milk is from neighboring farms where the animals are well loved and cared for.
Owner, Doris Montoya, brings the unique taste of true Peruvian culture. Her goal is to bring cultural diversity to local communities, especially ones where there are no other products like them. Products include: Alfajores (cookies with caramel), Rosquitas (sweet anise ropes), Milhojas (thousand layer cake with caramel), Cocadas (Macaroons), Pionono (vanilla or chocolate roll cake with caramel), and Palmiers and Strawberry Puffs.
Owner Jim Dawber of Southbridge brings products from the beehive. He brings all-natural local raw honey, creamed honey, plain, flavored and spiced honey. He also offers beeswax candles in attractive shapes.
Mei Mei Dumplings is a woman-owned, farm-focused business based in Boston. Mei Mei’s unconventional dumpling combinations showcase their love for great New England ingredients along with a pursuit of what tastes delicious. They use pasture-raised meat from small, independent family farms, and source 70% of their produce from the Northeast.
Chef Brian Neyenhouse created Nutty Bird Granola for his family in Sherborn. He handcrafts and bakes oats and nuts in small batches. His granola is packed with almonds, pumpkin seeds, cashews, and sweetened with maple syrup and honey for a one-of-a-kind taste.
Majari Saha created Pariva marinated yoghurt bites as a spreadable yoghurt snack that is delicious and healthy at the same time. Use Pariva yoghurt balls on crackers, in a salads as a protein garnish, or with grilled fish.
Jim Glick of Natick is the producer of SA’s sweet and spicy sauce. The sauce can be used as a dipping/finishing sauce, marinade, BBQ sauce, additive or cooking ingredient. The sauce was inspired by his wife’s family recipe in Thailand. He offers Extra-Hot, Hot and Mild. The sauces have some heat but even the spiciest varieties will not set your mouth on fire!
Skipper’s Chow provides nutritious pet treats made with sustainable, locally sourced organ meats infused with superfoods!
Partners Emily and Casey both graduated from Johnson and Wales University with degrees in baking and pastry arts. After some time in the industry, they came together last year and decided to open Swanski’s Bakeshop in Westborough. New this season, they are a small, women owned business, creating a one-of-a-kind baked goods experience for customers.
Alison is the founder of The Farmer Foodie LLC. She is a plant-forward product and recipe developer. She brings to market her delicious Everything Cheeze: a raw vegan, gluten free, and soy free Cashew Parmesan Alternative. It is inherently sustainable with its plant-based organic ingredients and long shelf-life. Everything Cheeze is a multi-use product that can be hydrated in 30 seconds and blended into a queso, ricotta, or mac & cheeze sauce.
Valicenti Pasta Farm produces unique seasonal flavors of homemade ravioli, fresh pasta and delicious farmstead pasta sauces all using ingredients grown on their 10 acre farm in Hollis, NH. All of their grains, dairy and meats are sourced from local farmers.
Anzios Pizza is prepared on-site in their brick oven food truck. They use the best quality ingredients with their meats, cheeses and produce coming from local farms and creameries as well as directly imported from Italy. Their wood fired ovens use locally sourced red and white oak, which provide an authentic flavor that cannot be beat.
Explore the taste and spices of Indonesia, thanks to former Ashland residents Marle and James Towne, who have started a catering business, “Bali Marle,” now in Webster. Marle grew up in Java and loves to cook the authentic comfort foods of her island nation.
National known, yet locally Boston owned, Cousin Maine Lobster brings lobster rolls and other specialty lobster items. Popular items include: lobster rolls, lobster tacos, lobster quesadillas, lobster grilled cheese and lobster bisque.
Ashland resident and food consultant David “Sparky” of Grizzly Ventures, mixes and packages spice rubs and brines. His products include: Cub Rub, Old Reliable Rub, Sweaty Bear Island Rub, Extreme Rub, Costa Rica Comfort Rub and Five Claw Spice Rub.
Jennifer brings our first gluten-free selection of products. The bakery is a completely Top 9 allergen free and vegan operation. They make donuts, cannoli, pretzels, brownies, cupcakes, cookies, calzones, and pasta bowls.
Farmer Martha oversees the Lemon Spot “Squeeze the Day” during the hot days of summer. She brings freshly squeezed lemonade sweetened to order and topped with seasonal fruit from her family’s fifth generation working farm in Framingham.
David Jammalo of Iemmallo Wine Cellars is a winemaker based in Ashland, MA, who produces artisan wines made with premium wine grapes from single vineyards that are locally sourced from the coastal regions of New England, the Finger Lakes region of New York, and from high quality viticulture areas on the west coast of the United States. Each wine is handcrafted in his custom-built home winery.
Kimberly Dauplaise of Soul Good Confections brings allergen-friendly, plant-based coconut caramel candies and treats for sweets-loving people. Her richly flavored, clean, and satisfying confections are created with less than six ingredients and are a great option for food sensitive consumers.
TeaJani’s mission is to prove healthy living can be convenient and delicious for everyone in the family, especially when what you’re sipping on is as healthy as it is tasty without any mystery ingredients.
Avinash Padhye of The Sweet Spirit brings Früish, a creamy dessert flavored with real fruit, delicately spiced with saffron, nutmeg and complemented by pistachios, almonds and cashews. Früish , is based on Shrikhand, a delicacy from the western part of India, made from whole milk yogurt. Früish is a delightful east meets west experience for your taste buds!
Mal Klesna-Blat of Wicked Fruitful makes specialty fruity foods, primarily fruit spreads, non-caffeinated fruity teas (aka tisanes) and unique fruity baked goods. All her products have a European twist to New England flavors. They use mostly local ingredients, are preservative-free, with reduced-sugar or have no sugar added. All packaging is eco-friendly: empty glass jars can be returned and bags and boxes are made from craft paper or real cellophane made from cellulose and are compostable and bio-degradable.