Find many returning and bi-weekly/monthly vendors this week! Be sure to see a complete vendor list below to get your lists started for Friday… 


Adapted from

1.  Know Your Seasons  –  Learn what grows in your area and when, so that your expectations are on target with what the vendors will be bringing to Market.  Plan your meals accordingly, getting inspiration from recipes in the e-newsletter or other fresh & local websites like   

2.  Go Early or Go Late – For the best selection, especially for popular-but-limited items, arriving early at market is a must.  For the best deals, vendors are often willing to discount items at the end of the day.  Markets tend to be less crowded at the start and end of the day, as well. 

3.  Bring Big Bags and Small Change – Using heavy-duty reusable bags is good for your purchased items and good for the environment.  And having the smaller bills and change simply helps your transaction go quickly and more smoothly.  Having a cooler available, in case you aren’t going home immediately, is another helpful tip. 

4.  Plan for Spontaneity –  Be willing to experiment, try a new food or select an item you didn’t expect to find.  Often the vendors will offer samples or advice on how to prepare something new. 

5.  Work in Volume – When it’s peak season, you want to take advantage of those great flavors and prices.  Besides trying more new recipes, consider freezing, canning, drying foods for later in the year.

6.  Think Whole Foods  –  Remember that carrots come long and unpeeled, beets have greens and maybe some dirt attached.  It may look slightly different than at the grocery, but it is worth it.

7.  Take Your Time – Browse the market slowly, seeing all there is available.  Make this a time to socialize with the vendors and other  like-minded shoppers who appreciate the opportunity to shop local and fresh foods.    


Nick Castelli selling plants

Tis the season for plants, plants plants!  You will find a plethora of beautiful items for your home and garden at market this week.  

Nick Castelli’s Plants carries colorful annuals and perennials, in addition to his wonderful succulents.  

Shady Grove Greenhouse returns for the season with tons of seasonal plants.  Hanging baskets, bouquets, decorative pots, starter flowers and vegetables, shrubs, and more!

Chansonette Orchids has exotic plants in all shapes and sizes, from classic to funky. 

Rambling Roots Farm will have spring onions, lettuces and other bagged greens (arugula, spinach, spring mix, and baby kale), chard, radishes, and mushrooms.  Their radishes are especially mild right now.

 London Vale Farm   also brings a variety of herb plants, plus more fresh produce – look for collard greens, snap peas, cucumbers, green onions, kale and lettuce.  

Nomadic Pies with Molly 

Nomadic Pie Truck celebrates her 1 year anniversary this Friday with a free mini pie to her first 20 customers. Be sure to stop by and congratulate Molly on her success!  


La Cucina Verde (now a bi-weekly vendor) has Kurry Kraut, Moroccan Carrots, and Pineapple-Mango Salsa on the menu this week.

Meadowset Farm  will have their grass-fed lamb (ground & chops) and beef (ground & pre-made burger patties), plus The Last Straw, a hard pecorino-style artisanal cheese from ewe’s milk. Try a burger tonight, or meatballs with lamb or beef!

 Additional Vendors:
  • Taste Artisanal spreads
  • Will Hurd:  Your Personal Architect
  • Anita’s Guacamole
  • KAS Cake Emporium 
  • Beyond The Spice simmering sauces (bi-weekly)
  • God’s Country Creamery cheeses
  • Amazing Acres Goat Dairy
  • Dia Doce Cupcakes (monthly)
  • Sunset Park Gluten-Free/Vegan Cookies
  • Golden Valley Roasters
  • Nomadic Pies
  • Philly Bill’s Dills (2-4pm)
  • Maiale Meats 
  • Naughty Nutty Love
  • Big Sky Bakery
  • Jack’s Jams & Jellies
  • Guinea Hen Gardens – eggs, honey, herbs
  • Rex Farm Orchard
  • Papa’s Pastries 
  • Sweet Salvation Truffles  

Discover in season locally-grown produce, eggs and honey, meats and cheeses, fresh baked goods and other local delicacies this week at this week’s Farmers Market.  Cut flowers and some bedding plants will be available.   


The cool temperatures may have slowed the growth of produce somewhat this Spring, but you will find that our farmers are beginning to harvest a wider selection of greens this week and a few additional items, as well. 

 Everything you find at the Kennett Square Farmers Market is grown, raised, or prepared by our vendors, using wholesome seasonal ingredients.  Also take a moment to support these local non-profits at Market this week: 

  • The Kennett Food Cupboard accepts cash or food donations each week;
  • The Bayard Taylor Library will hold library card sign ups, plus have tickets and a raffle for the May 31st Home and Garden Tour.  


Rambling Roots Farm Greens

Rambling Roots Farm will bring plenty of greens to Market this week.  look for bunched and baby kale, chard, head lettuce, arugula, radishes, and spring onions.  You’ll recognize Phil & Shanna, formerly of Down to Earth Harvest, and you’ll love their produce!  


Chansonette Orchids is also bringing cut flower bouquets from Schaeffer Flowers in Lancaster, in addition to their lovely orchids.  A perfect option for Mother’s Day.


Naughty Nutty Love has 6 oz. jars of her freshly ground nut butters in several flavors.  Combined withJack’s Jams & Jellies and Big Sky breads, you have a PB&J right on the spot at Market!


Sunset Park Gluten Free  will have delicious gluten-free coffee cake at Market this week.  A perfect combination with Golden Valley Roasters coffees!


Philly Bill's Dills 

Philly Bill’s Dills actually comes to us from Doylestown and he requests that you catch him early in the day, as he will be at Market only from 2-4 pm.



 Additional Weekly Vendors:

  • Vera Pasta
  • Londonvale Farm Produce & Starter Veggies
  • Nomadic Pies
  • La Cucina Verde
  • Crossan’s Concessions Kettle Korn
  • Maiale Meats 
  • Nick’s Succulents & Plants
  • Guinea Hen Gardens – eggs, honey, herbs
  • Rex Farm Orchard
  • Papa’s Pastries 
  • Sweet Salvation Truffles 
  • Taste Artisanal spreads
  • Will Hurd:  Your Personal Architect
  • Meadowset Lamb & Pecorino  
  • Anita’s Guacamole

  • KAS Cake Emporium

  • God’s Country Creamery
  • Beyond The Spice simmering sauces




Kennett Square’s Winter Farmers Market is winding down and we are looking forward to a fantastic new season of weekly markets beginning on May 3rd.  We are excited to welcome back John from London Vale Farm, as well as Dia Doce Cupcakes.  Down To Earth Farm has moved to Rambling Roots Farm and will be front and center on State Street.  New vendors include Naughty Nutty Love (!!) and Vera Pasta.  Take a moment to meet them and sample their products.  Market Manager Abby works hard to create a balanced blend and always appreciates hearing your feedback. Stay tuned for the full list of returning and new vendors!


Have you met Troy, owner of Rex Farms Orchard? He has been with the Market all winter and is staying on for the regular season.  Besides the very best in tree fruit products (fruits, cider, juice, butters, and sauces), Rex Farms also grows some vegetables.  Troy brings amazing onions, using a special curing process that allows them to stay fresh all through the winter.  Try the apple salad recipe below with Meadowset pecorino and Abdel’s Olive Oil. Or add a Rex onion to a Maiale salami sandwich served on Big Sky’s hearty bread! Discover the other wonderful items our vendors will be bringing to Market this week.  Hope to see you there!


Big Sky Bread still makes bread the old -ashion way. This week they promise to bring everyone’s favorite breads, as well as some sweet treats and granola!    

Sweet Salvation Truffles will tempt you some of their remaining Easter treats at 50% off!  Indulge! 

Golden Valley Coffee Roasters features their locally roasted, naturally grown coffees.  Have you tried the Breakfast Blend?  It’s worth waking up for! 

Guinea Hen Gardens raises herbs, chickens, sheep, bees, and their own vegetables.  At Winter Market, find eggs, honey, some greens, and herbs.  

KAS Cake Emporium prepares Southern style desserts, including mouth-watering sweet potato pies, luscious coconut cakes, and fudge.  If you don’t see it, ask!


Maiale Meats & Charcuteries  prepares everything from the salumi to meatballs in house and from scratch. They believe that better tasting food is made from fresh and local ingredients.

Meadowset Farms  is produces grass-fed lamb and beef, in addition to their superb line of raw sheep’s milk cheeses.  

Take Me Bake Me Pizza have amazing pies each week. Their freshly made bake-at-home pizzas use fresh toppings on deliciously healthy crusts. Pre-order your pie as they sell out quickly: 

 Crossan Concessions  will bring assorted flavors of their Kettle Corn, including traditional, cinnamon, and sweet cheddar.  Look for more flavors to come! 

Taste Artisanal brings their tasty cheeses and phyllo products, among other prepared items.  

Sunset Park Cookies can satisfy the sweet tooth for all. Gluten-allergy? Lactose intolerant? Or just love eating healthy food? Their homemade gluten-free, vegan cookies include chocolate chip, oatmeal, peanut Butter/Oatmeal and 
snickerdoodle.  They also do special orders!

Abdel’s Tunisian Oils invites you to sample their unfiltered organic extra virgin oil.  This is a first cold press oil which generally not available in stores.  It has a stronger, fruiter, even green flavor with more olive particles.  It is said to be much healthier with higher nutrients and antioxidants. 


Kale Salad with apples1 Bunch Curly Kale 

1/3 C. toasted almonds 

1/2 C. Pecorino cheese – small squares

1 CRUNCHY apple, sliced thin 

Juice of 1/2 lemon (about 3 Tbsp)

1/3 C. olive oil 

Salt and Pepper


Wash and dry kale leaves. Fold them in half and pull stem out removing it all the way up, even through the bottom part of the leaves where it is thick. Tear the leaves into bite sized pieces or chop the leaves crosswise in 1/2 inch ribbons. Place them in a bowl.

Toast almonds in a skillet over medium heat until light brown. Remove from heat and cool.  Cut cheese into 1/4 inch dice. Cut apple right before tossing in the dressing to avoid browning.

To make the dressing, whisk lemon with olive oil until combined. Add a pinch of salt and black ground pepper. Drizzle dressing on kale a little at a time.  When it is all coated, add the cheese, almonds and apples and toss together.

Let sit about 15 minutes before serving. It lasts in the refrigerator one day.


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