Some of the vendors provide shares for city dwellers; a fish share via Bay State Fish and a local flower share are weekly favorites. Setting up a market of this size involves having every category of food represented, Kilgallon explains.. “I try to keep our market so that one type of good isn’t overwhelming. For example, if you have 8 bread vendors, no one will sell anything… I regulate how many of each kind of vendor we have, and if there’s more of a demand I’ll ask a vendor to up their production for the market or seek out an additional vendor.” Since this is Foodies, no interview would be complete without a few farmers market dinner suggestions. “I’ve made a great panzanella salad with steak for one meal and a grilled red fish with grilled asparagus, tomatoes, and bread for another. While I’m enjoying my dinner, I like to have a nice glass of wine that I bought from the market from a local winemaker, Zoll Cellars,” said Kilgallon. “Of course, it’s a great place to get breakfast goods, too.” Including milk—new vendor Stillman’s Dairy offers eggnog and flavored milk.
Worried about entertaining the kids while at the market? There is weekly music as well as the occasional children’s face painter, horse and wagon tours, tarot card readings, and chair massages. An inside and outside coffee lounge is also available for all tired adults. For all of you amateur farmers markets foodies—start with buying produce first, since it is the quickest selling item at the Canal District Farmers Market. Consider this your one stopshopping—Shangri-La! * All vendors accept cash; most of the vendors accept debit and credit cards as well.
Foodies of New England
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