Be sure to visit us at the Daniels Farmstead for our Sunday Farmers Market 11:00am to 2:00pm (Sunday, August 28th) featuring a variety of local vendors!
Our wonderful group of market vendors:
Cutting Edge - Sharpening of blades and knives. Bring your knives and blades from home and get them sharpened!
Poppy Rose Boutique with fashion-forward clothing and accessories.
Candle Interpretations with handmade artistic candles.
Wagontails - homemade dog biscuits and accessories.
Oakdale Farms featuring a large assortment of fresh garden vegetables, including delicious tender fresh corn!
Boudrot Brine - delicious artisanal pickles made locally in Upton, MA.
Stone Meadow with hand-grown produce.
BV Cats - Cat placements as well as homemade cat blankets, scarves, toys & jewelry.
Ironstone Farm with an assortment of local and organic produce.
Mandie C’s Sweetery - a fantastic assortment of delicious cookies, all handmade with the finest ingredients.
Mioduszewski's Smoked Salsa with a variety of homemade smoked salsas ranging in heat level and flavor.
American Grit and Grace featuring homemade wooden signs.
Fresh from the Daniels Farmstead organic garden is a variety of herbs, carrots, kale, squash, yellow and green beans, Swiss chard, onion, lettuce, eggplant, peppers, and an assortment of tomatoes!
Doris's Kitchen will be open from 11:30 to 2:00, serving up grilled franks, Angus beef burgers, veggie burgers, Italian sausage with peppers&onion, chips, plus an absolutely delicious assortment of baked goods.100% of proceeds from Doris's Kitchen go towards the preservation of the historic Daniels Farmstead.
Looking for a recipe?
Try this Green Bean Summer Salad!
Here is what you'll need:
1 1/2 pounds green beans - trimmed and halved
2 medium zucchini - diced
15 oz can of chick peas - drained and rinsed
1 cup corn kernels
1 pint cherry tomatoes - halved
6 green onions - thinly sliced
For the dressing:
1/2 cup fresh basil
1/4 cup parsley
1/4 cup lemon juice
1/4 cup apple cider vinegar
1/4 cup olive oil
1 clove garlic
pinch of salt
Place the green beans and zucchini in a large pot and lightly steam (for 10-15 minutes) or boil (for 5-7 minutes) until tender but still somewhat firm. Remove from heat, strain and rinse the vegetables with ice cold water, then set aside.
Meanwhile, make the dressing by combining all of the ingredients in a food processor and blending until the herbs are finely chopped.
In a large bowl, combine the drained chickpeas, corn, tomatoes and green onion. Add the blanched green beans and zucchini, then pour the dressing on top. Stir together until everything is well-coated. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
House tours are available this Sunday; donations are appreciated.
Parking is located across the street from Daniels Farmstead.
Daniels Farmstead Foundation's continuance relies heavily on our amazing volunteers, members, and donors. We always have room for more volunteers and are currently looking to add to our close-knit family. Whether it be working in the garden, selling our beautiful produce, or working in Doris's Kitchen, you can help contribute to the preservation of one of the Blackstone Valley's historic gems.
Please email us at firstname.lastname@example.org for more information.
We look forward to seeing you this Sunday!