Fresh bread and 30 kinds of cheeses? Maple syrup or farm sausage? The Williamstown Farmers Market is growing, and it is still opening this spring — online. Farmers and food producers are gathering with artisanal breads to herbal teas, plant starts and seedlings, baked goods and more, and prepared take-away meals from Cindy’s Cooking Greek … and the offerings will grow as the season goes on.
Sarah Lipinski, an eight-generation farmer at Sweetbrook Farm, has coordinated the move to a virtual marketplace, at least through June. She has created an online market, and it will open each week on Monday mornings with all the farms have available. for orders.
Families can order online Monday to Wednesday each week, and volunteers and farmers will put the orders together for pickup outside the Williams Elementary School on Saturdays from 11 a.m. to 1 p.m. The market will also deliver locally to people who cannot leave home.
A group of 30 or more vendors will come. Some have produce even in May, like Williams College alum Lucy Rollins farms with Brian Cole at Bigfoot Farm, one of the newest farms in town. They will be at the market with salad greens, and as the season goes on with tatsoi, mizuna, spinach, kale and radishes. And more farmers will join in as new crops ripen, like Tom Pizzuto from Shaker Hill Orchard, who will bring blueberries, peaches, plums and apples later in the summer.