Farmers Market Finds: Grow-In-A-Bag-Mushrooms, Butcher's Candles

Sundays usually offer regularity at the Beacon Farmers Market, but sometimes different vendors show up offering something new. Will they be back the next week? One never knows. We’ll highlight some of the details found recently within the vegetable baskets and on the tables of the Farmers Market, which is inside of the VFW Hall/Memorial Building during winter.

This bouquet of what looks like a school of stingrays swimming through the ocean is really a mushroom colony grown from a bag from Sugar Shack Farm, who specializes in growing oyster, shiitake, reishi, lions mane, pioppino, chestnut, maitake and other mushrooms. The bag requires almost no care - or light. Just stab a hole into the plastic bag, and the mushroom growth starts. You can eat these gourmet mushrooms.

The other bouquet is the traditional wildflower bouquet from Diana Mae Flowers.

Barb’s Butchery has been finding ways to go more whole-body of the animal, and has been using the beef tallow (rendered fat) to make scented candles and balms, with lavender, rosemary, eucalyptus, mint and cedar fragrances to start. Similar to using butter fat, this other fat has its benefits. Barb is particularly lit up about the surprise wicks she has hidden in the mini-cast iron candle holders for extra hours of burning. Ask her about it when you go into her shop on Spring Street (the other side of Fishkill Creek near the mountain). Don’t forget to pick up some soup when you’re visiting the table at the market.

And of course, you can’t go to market without picking up a blueberry and banana muffin (or whatever flavor of the day), the famous chocolate croissant, and cherry turnover from All You Knead’s table. Stock up on these bakery items, including the chicken pot pie, because the storefront is closed on Mondays and Tuesdays. Sunday at 2 pm is your last chance for the week! Well, for two whole days, at least, until Wednesday.