RI Department of Environmental Management

For Release: November 22, 2013
Contact: Gail Mastrati 222-4700 ext. 2402

Seven Indoor Winter Farmers’ Markets Throughout the State Offer Rhode Islanders a Wide Variety of Local Products
Visit the Farmers’ Markets to Shop for Rhode Island-Grown and Produced Produce, Poultry, Meats and Seafood to Serve as Part of Your Thanksgiving Meal

PROVIDENCE – Rhode Islanders now have seven winter farmers’ markets available throughout the state where they can purchase a wide variety of locally-grown and produced products. The Department of Environmental Management’s Division of Agriculture and partners are helping to sponsor the indoor farmers’ markets through the “Get Fresh. Buy Local.” statewide campaign aimed at promoting awareness of and interest in buying RI-grown specialty crops.

“As you prepare for your Thanksgiving meal, take some time to visit one of our seven winter farmers’ markets,” said DEM Director Janet Coit. “Nothing’s better than a Rhode Island-grown turkey, locally-harvested fish and shellfish products, and farm-fresh potatoes, carrots, apples, cider and winter squash to compliment your Thanksgiving menu. They are all available – straight from the farm and the sea – at the winter markets.”

The South Kingstown Indoor Winter Farmers’ Market in the Peace Dale Mill Complex at 1425 Kingstown Road (Route 108) in Peace Dale is open on Saturdays through April 26 from 10 a.m. to 2 p.m. Now in its fifth year, this market is an outgrowth of the South Kingstown farmers’ market that operates at URI’s East Farm and at Marina Park from May through October. This indoor winter market features a cornucopia of locally-grown and produced products, including seasonal vegetables and fruits, cornmeal, breads, harvest decorations, eggs, honey, candles, jams, RI wool blankets and yarns, artisan soaps, RI raised beef, pork, lamb, chicken, turkey, oysters, fish, seafood, baked goods, and dog biscuits. For more information about the South Kingstown Indoor Winter Farmers Market, visit its website at www.southkingstownfarmersmarket.org.

The Coastal Growers’ Winter Market in North Kingstown at Lafayette Mill on Route 102, just west of Wickford in North Kingstown, is open on Saturdays from 10 a.m. to 1 p.m. through May 17. Throughout the summer and fall, the Coastal Growers’ Market operates on Saturdays at Casey Farm in Saunderstown. Shoppers are able to purchase a wide variety of vegetables, fruits, cheeses, naturally raised meats, breads and baked goods, fresh eggs, preserves, honey, chocolate, local seafood and fish, ice creams, kettle corn, flowers, wreaths, soaps, coffee, and handmade pizza for lunch. For additional information about the Coastal Growers’ Winter Market, visit its website at www.coastalmarket.org.

The Mount Hope Winter Farmers’ Market at Mount Hope Farm in Bristol is open Saturdays from 9 a.m. to 1 p.m. Among the many products that are available at this market are locally-raised meat, fish, vegetables, eggs, Alpaca felted items, freshly-baked breads, pies, cakes, coffee, honey, herbs, granola, and knit items. The Mount Hope winter market is located at 250 Metacom Avenue in Bristol, and will be open through May 31. For more information, visit www.mounthopefarm.org/farmersmarket.

The Farm Fresh RI Wintertime Farmers’ Market at Hope Artiste Village at 1005 Main Street in Pawtucket is open Saturdays from 9 a.m. to 1 p.m. through May 17. From now through January 29, the market will also be open on Wednesdays (except for Dec. 25 and Jan. 1) from 4 p.m. to 7 p.m. Now in its seventh year, the market specializes in fresh, locally-grown and produced food including fruits, vegetables, baked goods, eggs, meats, fish, shellfish, artisan chocolate, granola, coffee, jams, jellies, and prepared lunch items from numerous local farms and food producers. For more information about the Pawtucket Wintertime Farmers’ Market, call 312-4250 or visit www.farmfreshri.org.

The new Hope Valley Indoor Winter Farmers’ Market, located above the police station in the Richmond Community Center at 1168 Main Street in Wyoming, is open Saturdays from 11:30 a.m. to 2:30 p.m., through April 19. Vendors participating in the market include Our Kids Farm, Usquepaugh Baking Co., Stoney Hill Cattle, Carolyn’s Kitchen, Amador Coffee, Brown Family Seafood, Hanna’s Farm Alpacas, and Shepherd’s Harvest. For more information, email market manager Meredith Westner at mwestner@yahoo.com

In Cranston, the Pawtuxet Village Winter Farmers’ Market will be open on Thursdays, beginning December 5, at the Edgewood Congregational Church located at 1788 Broad Street. The market will run every Thursday from 4:30 p.m. to 7:00 p.m. until April 17. Vendors include Blue Skys Farm, Pak Express, The Local Catch, PV Farmstand, Bernie B’s Honey, Barden Family Orchard, Presto Strange O Coffee, GC Farm, Long Entry Farm, Foremost Baking Company, Terry’s Tasty Treasures, Little Falls Café, and Virginia & Spanish Peanut Company.

The Aquidneck Growers’ Market located in the parish hall of St. Mary’s Church in Portsmouth is open Saturdays from 10 a.m. to 1 p.m. through early May. A wide variety of locally-grown fruit and vegetables will be available through the winter in addition to fresh breads and pastries, locally-sourced fresh seafood, pasture raised meat and eggs, and changing weekly artisan vendors. The market is located at 324 East Main Road. For additional information, visit www.aquidneckgrowersmarket.com.

The state’s $170 million agriculture industry benefits Rhode Island’s economy and quality of life, and provides access to local foods and horticultural products. Rhode Island has 1,219 farms, mostly family run, which occupy 61,000 acres. In addition to the seven indoor winter markets, the state has 50 seasonal farmers markets in urban, suburban and rural areas, and numerous pick-your-own farm stand operations. According to the 2007 USDA Census of Agriculture, Rhode Island was ranked number three in the country for direct marketing sales of fruits and vegetables from farms to consumers, on a per farm basis. Rhode Island also had $6.3 million worth of agriculture sales sold directly to the public, equal to 9.5 percent of all agriculture market sales, which ranked Rhode Island first in the US for percentage of direct market sales. The Economic Impact Study conducted by URI significantly determined that many economic values surpassed USDA figures.

“Buying fresh, locally-sourced meats, seafood, vegetables, fruit and dairy products at the winter farmers’ markets helps Rhode Islanders enjoy delicious, healthy foods and supports our local farmers, so get out and visit one of the markets today,” Director Coit added. “It promises to be an enjoyable – and delicious – experience!”

Galantine

Another month has passed and we’re sadly that much closer to the end of The Year of Meat. There’s no way I’m going to stop making any of these Charcutepalooza treats, but I don’t think I’ll be documenting them in quite as much detail. Usually when I’m cooking there’s fourteen other things (or just two little girls) vying for my attention and I don’t get a chance to make notes or pick up my camera—or make sure when I do pick up my camera I’m not getting schmaltz on it. However, this month’s challenge, as complicated as it was, was a huge amount of fun and I found myself constantly washing my hands (or pulling off the non-latex gloves) and taking a photo. I would go so far as to say, while I’ve enjoyed mostly all of the Charcutepalooza challenges, this one ranks up there as one of my favorites.

While many of the challenges are easily recognizable to the non-meat-obsessed, I’m willing to bet the photo above and even the caption “galantine” may not be as commonly known as say bacon, corned beef or even terrine. What you’re looking at there and in the many photos below is, from the center out, a boneless, skinless chicken breast encased within a chicken thigh & liver forcemeat (remember blended ground meat and fat), wrapped in chicken skin, poached in chicken stock and then chilled.

Now, you may be thinking, as I did, I love chicken skin and all, but I like it nicely roasted or fried crispy, not poached and then served cold. But trust me, the galantine is a thing of beauty. The key is to make very thin slices when cutting the final product. Don’t just take my word for it, here’s the conversation I had with my brother Andy when I unwrapped and served the galantine last week.

Andy: What is this you’re serving?

Me: A galantine. It’s chicken breast inside ground chicken meat wrapped in chicken skin.

Andy: What?

Me: Trust me.

Andy: What the heck is this? (eyes the slice, picks it up and pops it in his mouth) Oh wow, this is goooooooood.

So there you have it, third party proof. And if there’s anyone who likes to give another person trouble and not let them think they did something right, you know it’s a little brother.

One of the reasons galantines may not be as common as a terrine or pate is because it is a bit of complex, time-consuming process to create. First you have to take the skin off a whole chicken, intact in one piece, something I had done several times in the past (did I mention I liked fried crispy chicken skin?). It’s not super difficult once you learn how to do it, it’s more a matter of time and patience. It was a plus having this challenge in October because some of the more gruesome horror movies can come to mind when doing it (Buffalo Bill in The Silence of the Lambs anyone?). Then you have to freeze the skin, scrape off the fat from the skin, butcher the chicken, sear the breasts, make the forcemeat (which is a whole Charcutepalooza challenge in itself), roll the whole thing up and tie off the ends, wrap it in cheesecloth and tie that, poach it in the stock to the proper temperature and chill it. On second thought, did I really mean this was one of my favorite challenges?

Truly it was, plus I had a good amount of forcemeat leftover that I put a delicious terrine together too. Before I close with the many photos of this process a mention should be given to Blackbird Farm (one of the many places I work with). We’ve begun raising chickens at Blackbird Farm. They’re Cornish Rocks, raised on pasture and supplemented with organic feed if they so desire. The birds are really beautiful to butcher and I couldn’t be happier cooking with them. So thank you Blackbird Farm for the chickens to do things with them that the folks at the farm never heard of, and, as usual, thank you to Cathy Barrow a.k.a. Mrs. Wheelbarrow and Kim Foster a.k.a.not The Yummy Mummy anymore for all the #charcutepalooza fun.