Sacred Earth

Big shop for hopefully a busy weekend at the markets!

A short blog on the various currencies at the Brattleboro Area Farmers' Market

Funny Money There's more than one way to pay at the market this summer. Here's the skinny:Cash & CreditCash is accepted by all vendors, but some people don't like to carry it around and prefer to pack plastic. Credit and debit cards are great backup for those unexpected purchases. Maybe you've sampled a bit of....

Saturday’s Brattleboro menu

My beautiful booth returns for what should be a busy holiday weekend at the market. Now I’m just figuring out my menu.

Early morning juice making.

Many pounds of fresh fruit is pressed to make the raw juice. There is quite a bit of pulp leftover and I often felt guilty about this, even though it was composted at my home. Nowadays, I feed pigs with the leftovers and compost a little bit that I don’t think they’d like much- orange peels and ginger pulp, for example, and the apple cores with the seeds that might give them a tummy ache. All you see in this picture yielded fifteen 12oz pours of juice.

From setup to cleanup, the process took me two and a half hours, not including shopping for the ingredients and traveling to the commercial kitchen that I’m required to rent just for the unpasteurized products that I sell. It’s really a labor of love and something I do for the regulars who come each week just for the juice.

Tomorrow is the first Brattleboro Farmers’ market of the summer season. I’ll be serving smoothie bowls as a new item! Come on by!

Hope to see many of you at our last Brattleboro Winter Farmers' Market till next season! Come by and try the Shamrock smoothie. It's my first smoothie with dairy- organic yogurt and fresh milk from Miller's Farm. It has fresh organic spinach and mint with frozen banana. Try it and let me know what you think!

Sorry folks, I’ll be skipping the market in Brattleboro today due to poor driving conditions.

Shopping for the market at the Brattleboro CO-OP. See you at the market this Saturday!

Sacred Earth is taking the next couple weekends away from the market, but will return in March.

Early morning juice-making at the kitchen is a labor of love, love for my regular customers who come each and every Saturday to the Brattleboro Winter Farmers' Market for one of my Green Mountain Grannies. It's my favorite raw juice made with Granny Smith apple, cucumber, celery, kale, lime, and lemon. I only bring a dozen to market so come early if you'd like one!

Around here, we shoot non dairy milk on a Friday night, all in the name of research, of course. Cashew, almond, and coconut milk sampled. The verdict: all of them!

In an effort to be better to the planet, I’m trying more sustainable milks compared to almond. Cashew and coconut milk are the winners here.

Starting tomorrow at the Brattleboro Winter Market, I”ll be adding cashews to the Golden Milk blend. It’s creamy and delicious and more sustainable.

I found loads of huge turmeric root this week. Score! It’ll grate nicely into the hot golden milk that I’m serving nowadays at the Brattleboro Winter Farmers' Market. It’s a tasty and warming way to add powerful anti-inflammatory ingredients to your body during the wintery months.

Fresh turmeric and ginger root mixed with cow or nondairy milk, a little black pepper and coconut oil to help the body absorb the beneficial curcumin from the turmeric, and cinnamon. I prefer a cinnamon stick while brewing and then garnish with a sprinkle of Saigon cinnamon, a potent variety of cinnamon boasting high levels of cinnamaldehyde and eugenol, which also fight inflammation.

I’ll enjoy a cup myself while the storm blows through. Come get yours on Saturdays, 10-2 🌨️❄️☃️

Sip on a smoothie while you shop Saturdays at the Brattleboro market, 10a-2p. There are so many talented vendors with great gift items!

The winter chill inspired me to brew up this delicious “Golden Milk” using some freshly grated turmeric and ginger root, almond milk, a half teaspoon of coconut oil, a crack of black pepper, and a cinnamon stick. I feel better already 😌

My beautiful booth must come done for the winter. Thank goodness for handy helpers!

Farewell summer market. See you all indoors this Saturday!

Shaking up some leftover Lime n’ Coconut into a libatious post Putney-market-treat. 😋

Tinkering with designs for the smoothie bowls. Topping suggestions are welcome!

This past Saturday I started making and selling grain bowls at the market. This one is Greek inspired with:
Herbed quinoa, marinated chickpeas, cucumber, bell pepper, red onion, grape tomatoes, kalamata olives, Vermont feta cheese, and homemade Greek salad dressing. Oh, and my own microgreens and edible blooms from my garden. Enjoy!

“Kitchen Sink” smoothie made from the little bitty leftovers I didn’t want to waste from yesterday’s market. Avocado, banana, blueberries, pineapple, microgreens, yogurt, and watermelon strawberry juice.

Micro update!

Coming along just fine 😎

These tasty nutritious babies will be sprinkled on the grain bowls this weekend at the Putney Farmers’ market. Come down and see us! It’s a beautiful market.

I’m growing the micros for the grain bowls that I’ll be serving at the Putney Farmers’ Market on Sundays.

I actually used to grow these a lot and sell them at other farmers’ markets back home in Mass. I still have a ton of seeds, but I lost my growing trays. So I used a cookie sheet from my kitchen and it’ll do fine for this week.

Working under my beautiful new booth was great this weekend. Thanks everyone who came out and supported the market.

The booth has made its debut and I couldn’t be happier.

My best Zoolander face while staining some new colors for the booth this season. See you Saturday at the Brattleboro farmers' market!

My DIY farmers' market stand, made from a bunch of deconstructed pallets, will hopefully be done on time for this Saturday😬