We're a producer-only farmers market on the Shelburne, VT, Parade Grounds, meeting every Saturday, mid-May through mid-October. The market is where local farms and makers welcome their neighbors and visitors to the best of Shelburne. It's a Third Space — not home, not work — where the community shows up for each other once a week. We welcome vendors of all backgrounds — including New Americans and neighbors who haven't sold here before._x000d_ _x000d_ Our Mission:_x000d_ 1. Create true community wealth_x000d_ 2. Strengthen Shelburne's quality of life_x000d_ 3. Close the gaps in the food system_x000d_ 4. Steward a sustainable, enduring market_x000d_ _x000d_ Impact Indicators_x000d_ 1. Community access _x000d_ 2. Service _x000d_ 3. Farmer value and participation_x000d_ 4. Business incubation_x000d_ 5. Stewardship_x000d_
A dimpled, olive oil rich bread with crisp edges and fresh rosemary.
Ingredients
4 cups all-purpose flour
2 cups warm water
2 1/4 tsp instant yeast
2 tsp salt
1/2 cup olive oil, divided
2 tbsp fresh rosemary leaves
Flaky salt
Make it
Stir flour, water, yeast and salt into a shaggy dough; cover and let rise 2 hours or refrigerate overnight.
Spread 1/4 cup oil in a 9x13 pan, stretch dough in, let rise 30 minutes, then dimple and top with oil, rosemary and salt.
Bake at 450°F 22 to 25 minutes until deep golden.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.