Week #10: August 17

Dear Friends of the Billerica Farmers Market,

🌱 Back to the Roots!

We’ve reached Week 10 of the market season, and this week we’re getting back to our roots—literally! 🥕🥔🫜

As summer rolls along, the market is overflowing with fresh produce, and it’s the perfect time to celebrate the humble root vegetable. From colorful carrots and earthy beets to potatoes, radishes, turnips, and more, these underground treasures are packed with flavor and endless possibilities.

Root vegetables may grow underground, but they deserve a starring role on your dinner table! Pick up your favorites at the market this week and toss them together for an easy roasted medley using the recipe in this week’s newsletter. It’s colorful, comforting, and a delicious way to celebrate everything growing beneath the soil.

Whether you’re roasting them, grilling them, tossing them into a summer salad, or turning them into something completely unexpected, there’s more to root vegetables than meets the eye!

So don’t forget your market bag and dig in—we’ll see you at the Billerica Community Farmers Market for a week of fresh finds, local flavor, and a celebration of everything that grows below the surface!

See you at the market! 🥕🥔🫜

This Week’s BCFM Vendor Schedule

Click here for our full list of SNAP Approved Vendors ✪

FARMS (6)

Bitznpeace Farm ✪
Field vegetables, honey, maple syrup, eggs, plants, flowers
Blooming Heavens
Locally grown fresh cut flowers bouquets
Spring Brook Farms ✪
Produce, Meat, eggs, honey, jams, maple syrup, granola, fruits, wraps, focaccia, cookies, salads, produce, focaccia
Gaouette Farm ✪
Grows and sells a wide variety or organically grown fruits and vegetables
Briscoe Family Farm
Fruit, Veggies and honey
Wilmington Honey Bee ✪
Jars of honey, honey sticks, honey candy

FOOD TRUCKS (6)

Augustas
What the Fork
Empanada Dada
Kona
Zao Non Dairy Gelato Truck
The Eatery Catering

FOODS (13)

Heavnly Dogs and Catering
The Stand “Shaken not Stirred” Lemonade ✪
Seafood Express Co ✪ ~ You may Order for Market pickup
Blisspoint Meadery
Fudge N Stuff ✪
The Chutney Couple ✪
Roma’s Bakery Inc
Orazio’s Family Dinners
Hummus Guys Products ✪
Sophie's Apples ✪
The Jewel Foods
ONN Specialties ✪
Danny's Cheese Bread ✪

ARTISANS (11)

Colly's Colors
BenAnna Split Customs
KC StYleS
Medford Soap Company
Live Free & Bark
The Cogitation Zone
The Faux Floral Genie
Artful Faces & Henna Hues
1556 Coqui and Grain
Carmichael Crafts
George Hawley Custom Embroidery

Our weekly newsletters highlight which vendors are scheduled to be onsite for that particular week. Vendor lists are subject to change after the date of publication.

This Week’s Entertainment

-> Keep eyes on our Newsletters, Website and Facebook page to stay informed of our Market’s Weekly Themes & Activities.

This Week’s Community Partners

Thank you to our Sponsors!

🌽 Harvest Level

Stoneham Bank
Lowell Five
Viola Plumbing and Heating
Elmore Bookkeeping LLC
EZ Tax & Accounting
Revolution Plumbing
John LaFauci Tile and Marble

🌿 Field Level

This could be you!

🧺 Bushel Level

Billerica Access TV
Beth & Erin’s Learning Garden
Dan’s Auto Repair
Fitzpatrick & Goguen CPAs P.C.
John McBride Insurance Agency
Wagner Landscaping
Burns & Egan Realty Group
Kasher Corp

Special mention to Friends of the Market

Billerica Culture Council & Mass Culture Council Culture Grant
Billerica Community Funds Grant
Billerica Select Board
Billerica Recreation Department
Market Basket
Community Congregational Church

🥕 Market-Fresh Roasted Root Vegetable Medley

A simple side dish that lets the vegetables do the talking!

Suggested Ingredients

• 2 carrots, peeled and cut into chunks

• 2 small potatoes, cut into chunks

• 2 beets, peeled and cut into chunks

• 2 parsnips, cut into chunks

• 1 small sweet potato, cut into chunks

• 2–3 tablespoons olive oil

• 1 teaspoon fresh rosemary or thyme

• ½ teaspoon garlic powder

• Salt and freshly ground pepper

• 1 tablespoon honey or maple syrup (optional)

• Fresh parsley for garnish

Directions

1. Preheat oven to 425°F.

2. Place the chopped vegetables on a large baking sheet. Drizzle with olive oil and sprinkle with herbs, garlic powder, salt, and pepper. Toss until everything is well coated.

3. Spread vegetables into a single layer, giving them plenty of room to roast.

4. Roast for 30–40 minutes, stirring once halfway through, until the vegetables are tender and caramelized around the edges.

5. For a touch of sweetness, drizzle with honey or maple syrup during the final 5 minutes.

6. Sprinkle with fresh parsley or parmesan cheese and serve warm.

OTHER QUICK RECIPES TO TRY:

When it comes to root vegetables, don't just stick to the standards! Try these fun ways to shake up your weeknight meals.

•        Fresh Grated Slaw: Shred raw beets and carrots together, then toss with a simple citrus vinaigrette for a colorful crunch.  You can add shredded broccoli or cabbage too.

•        A simple vinaigrette to try is to combine ½ cup of both orange juice and lemon juice, plus ¼ cup of olive oil.  Then, add in 2 tablespoons of honey, 1 tablespoon of whole-grain mustard, and a pinch of salt.  That’s it – Mix well and add to your shredded veggies!  

•        Underground Mash: Mix boiled turnips or rutabagas with your standard mashed potatoes for an extra layer of savory flavor. 

🌱 Market Tip: Don’t see all of these vegetables at the market? No problem! Swap in turnips, rutabaga, radishes, or even kohlrabi. That’s the beauty of shopping local—you can create a different version every week!