This Sunday 10/18 at the Shepherdstown Farmers Market
Shepherdstown Farmers Market
Feeding the Shepherdstown Community for 35 years!
Autumn fresh produce is here!
Live Music
Our 2026 Market is WEEKLY this Sunday on South King Street, Shepherdstown, from 9am–1pm.
Pumpkins, acorn squash, butternut squash, spaghetti squash, tomatoes, eggplant, melons, kales, all kinda peppers, cucumbers, beans, potatoes, cabbage, pasture raised chicken, pork, beef, milk, cheese, honey, fresh pasta, cooking herbs, focaccia, flowers, real breads, and so much more! Come and have some fun with family and friends!!
We accept SNAP EBT cards. We can double or triple your withdrawal up to $30. Stop by the Peace in the Valley Herb Farm stand and talk to Cindy for more information.
Activities & Events! Deal Corner - Sneak Peek!
Pastanauts, JeffWith the cooler weather finally settling in, it’s a great week for a big pot of Sunday sauce or a baked pasta dish. We’ll be back on South King Street this Sunday with a full table of fresh pasta – made as always with just 100% Italian durum wheat semolina, Berkeley Springs water, and organic eggs.
Here is what we’re bringing this week:
Rigatoni: Classic wide tubes, great for hearty meat sauces or baking.
Fusilloni: Big spirals that hold onto pesto, roasted veggies, or chunky tomato sauce.
Creste di Gallo: A fun, ruffled shape that works really well with cream sauces, sausage, or browned butter and sage.
Egg Fettuccine: Made with organic eggs. It cooks in just a couple of minutes and is great with simple butter and parmesan or local mushrooms.
Quick heads up—this Sunday is our last Shepherdstown market until November, so be sure to stock up for the next couple of weeks! If you want to make sure we don’t run out of what you need for Sunday dinner, our weekend inventory is live at pastanauts.com/order so you can set yours aside for pickup. See you at the market!
Tudor Hall Farm, Natalie
Pumpkins, butternut squash, spaghetti squash, lettuce, summer squash, zucchini, cucumbers, eggplant, beets, tomatoes, onions, potatoes, cabbage, peppers.
Pumpkins, butternut squash, spaghetti squash, lettuce, summer squash, zucchini, cucumbers, eggplant, beets, tomatoes, onions, potatoes, cabbage, peppers.
Cutler Tigh Farms, ShannonThis Sunday, Cutler Tigh Farm will have goat milk soap in our lavender vanilla and lemongrass scents, our hand and body lotion, sugar scrubs, deodorant, lip balm, massage oil, sore muscle balm, first aide balm, beard balm and beard oil.
Shepherd’s Whey Creamery
Shepherd’s Whey artisan goat milk cheeses for this coming weekend:
Cajeta is Back!! We are busy making this lovely caramel each week throughout the fall season and plan to have jars available through the Sunday before Christmas. This traditional Latin American caramel is made with goat milk, brown sugar and cinnamon that we boil for two days until it reduces down into a thick caramel sauce. Then we add some vanilla extract and then can it so it is shelf stable. This sweet treat is perfect as an apple dip for an autumn afterschool snack, or use it as a coffee sweetener, or drizzle some over your favorite dessert. We spread it on top of our homemade cheesecake for Thanksgiving each year! Makes a great hostess gift or stocking stuffer! Come by for a sample.
Chevre: Seasonal Chevre: October is here and that means new seasonal chevre! October brings two varieties. “Autumn Harvest” is a blend of local apples, cinnamon and raisins mixed into our honey sweetened chevre. Thank you Black Rock Orchard and 78 Acres for supplying our apples this week. Our savory this month is “Mushroom Thyme”. We sauté a variety of mushrooms in olive oil and blend into our chevre with freshly ground thyme. Thank you Kings Mushrooms for supplying us with this tasty fungi.
We will also have our routine Chevres: Basil, Black Pepper and Classic
Feta: Greek style Feta in quarter or half pound portions in the brine, aged in brine 2 months. “First Place Feta” at the 2019 ADGA National Goat Cheese competition.
Bloomie Rinds:
Napoleon’s Peak – our Pyramid shaped ashed bloomy (my personal favorite of all our cheeses).
Snow Buttons – a cute little 1/4 pound patty of ashed bloomy.
Classic Camembert – a wheel of ooey gooey goodness.
Fresh Ricotta – made fresh each Friday available in 1/3 pound tubs.
Aged Semi-hard cheeses: This week we will have:
Caerphilly – A Welsh cheddar – named after the town in Wales that developed this style of cheddar. Aged 13 months.
Winter’s End – This tomme is steeped in a local dark stout beer at the time of hooping. The beer gives the cheese a slightly darker color and it ripens with a sharper parmesany flavor. These wheels have been aging in our underground aging caves for 8 months.
Potomac Sunrise – Our most awarded cheese taking first place semi hard cheese and Best in Show at the ADGA 2021 National Goat Cheese Competition. This curd washed cheese has a nutty flavor, melts well. Aged approx. 8 months.
Alpsiago – This Alpine style cheese has been living her best life in our underground aging caves for 14 months. This is the first batch of 2025 and I was so excited when I cut into it this week. Lovely texture, bits of sharp flavor crystals, great snacking cheese.
Goatgurt – a spoonable cultured treat with live active yogurt cultures.
Goatgurt Smoothies: A gut healthy drinkable yogurt available in Strawberry, Apple Cinnamon and Vanilla.
Shepherd’s Whey artisan goat milk cheeses for this coming weekend:
Cajeta is Back!! We are busy making this lovely caramel each week throughout the fall season and plan to have jars available through the Sunday before Christmas. This traditional Latin American caramel is made with goat milk, brown sugar and cinnamon that we boil for two days until it reduces down into a thick caramel sauce. Then we add some vanilla extract and then can it so it is shelf stable. This sweet treat is perfect as an apple dip for an autumn afterschool snack, or use it as a coffee sweetener, or drizzle some over your favorite dessert. We spread it on top of our homemade cheesecake for Thanksgiving each year! Makes a great hostess gift or stocking stuffer! Come by for a sample.
Chevre: Seasonal Chevre: October is here and that means new seasonal chevre! October brings two varieties. “Autumn Harvest” is a blend of local apples, cinnamon and raisins mixed into our honey sweetened chevre. Thank you Black Rock Orchard and 78 Acres for supplying our apples this week. Our savory this month is “Mushroom Thyme”. We sauté a variety of mushrooms in olive oil and blend into our chevre with freshly ground thyme. Thank you Kings Mushrooms for supplying us with this tasty fungi.
We will also have our routine Chevres: Basil, Black Pepper and Classic
Feta: Greek style Feta in quarter or half pound portions in the brine, aged in brine 2 months. “First Place Feta” at the 2019 ADGA National Goat Cheese competition.
Bloomie Rinds:
Napoleon’s Peak – our Pyramid shaped ashed bloomy (my personal favorite of all our cheeses).
Snow Buttons – a cute little 1/4 pound patty of ashed bloomy.
Classic Camembert – a wheel of ooey gooey goodness.
Fresh Ricotta – made fresh each Friday available in 1/3 pound tubs.
Aged Semi-hard cheeses: This week we will have:
Caerphilly – A Welsh cheddar – named after the town in Wales that developed this style of cheddar. Aged 13 months.
Winter’s End – This tomme is steeped in a local dark stout beer at the time of hooping. The beer gives the cheese a slightly darker color and it ripens with a sharper parmesany flavor. These wheels have been aging in our underground aging caves for 8 months.
Potomac Sunrise – Our most awarded cheese taking first place semi hard cheese and Best in Show at the ADGA 2021 National Goat Cheese Competition. This curd washed cheese has a nutty flavor, melts well. Aged approx. 8 months.
Alpsiago – This Alpine style cheese has been living her best life in our underground aging caves for 14 months. This is the first batch of 2025 and I was so excited when I cut into it this week. Lovely texture, bits of sharp flavor crystals, great snacking cheese.
Goatgurt – a spoonable cultured treat with live active yogurt cultures.
Goatgurt Smoothies: A gut healthy drinkable yogurt available in Strawberry, Apple Cinnamon and Vanilla.
Stone Hearth Bakery, JulioChallah, classic oat, cheese loaf, French country, French white, garlic loaf, honey whole wheat, jalapeno, Jewish rye, marble rye, pumpernickel, raisin cranberry, raisin walnut, rosemary, rustic Italian, rustic/farmers wheat, semolina, seven-grain, sunflower, and sourdough.
Boochy Call, Eric
Kombucha Flavors This Week!
Innocence: pineapple, ginger, cardamom
Summer Fling: peaches, strawberries, pears, lime, lemon, grapefruit, ginger, cayenne pepper, maple syrup, honey, cinnamon and star anise
Full Monty: beet, carrot, turmeric
Wild Thing: hops, honey, green tea
Kombucha Flavors This Week!
Innocence: pineapple, ginger, cardamom
Summer Fling: peaches, strawberries, pears, lime, lemon, grapefruit, ginger, cayenne pepper, maple syrup, honey, cinnamon and star anise
Full Monty: beet, carrot, turmeric
Wild Thing: hops, honey, green tea
Middleway NurseryFresh herbs are still wonderful this time of year. Rosemary will grow outside or can be brought inside with some minor care. We still have fresh dill and cilantro plants. We will have cut flowers and some houseplants as we prepare to close the greenhouses for the winter.
Red House Farm, Kate
Red House Farm will have fresh chicken, and frozen beef, pork, lamb and goat. Don’t forget our pastured chicken and duck eggs and Canine Candy for your pups!
Our sausage flavours are: Plain Ground Pork, Old Country Style (Onion and Herb), Kielbasa, Cheddar Bratwurst, Cheddar Jalapeno Bratwurst, Chorizo, Spicy Tuscan, Sweet Italian, Hot Italian, English Bangers, Beer Brats, Spicy Creole, Spicy Korean Style, Maple Breakfast Mini Links, Sage Breakfast Mini Links. And we have bacon!
Fresh chicken: Whole, spatchcocked, boneless skinless breasts, bone-in skin-on breasts, drumsticks, broth packs, thighs, leg quarters.
Lamb: Spare ribs, loin chops, rib chops, ground lamb, boneless leg roasts, shoulder arm roasts, organs, stew meat.
Beef: Ground, roasts, stew, sandwich steaks, sirloin steaks, bavette steaks, merlot steaks.
Red House Farm will have fresh chicken, and frozen beef, pork, lamb and goat. Don’t forget our pastured chicken and duck eggs and Canine Candy for your pups!
Our sausage flavours are: Plain Ground Pork, Old Country Style (Onion and Herb), Kielbasa, Cheddar Bratwurst, Cheddar Jalapeno Bratwurst, Chorizo, Spicy Tuscan, Sweet Italian, Hot Italian, English Bangers, Beer Brats, Spicy Creole, Spicy Korean Style, Maple Breakfast Mini Links, Sage Breakfast Mini Links. And we have bacon!
Fresh chicken: Whole, spatchcocked, boneless skinless breasts, bone-in skin-on breasts, drumsticks, broth packs, thighs, leg quarters.
Lamb: Spare ribs, loin chops, rib chops, ground lamb, boneless leg roasts, shoulder arm roasts, organs, stew meat.
Beef: Ground, roasts, stew, sandwich steaks, sirloin steaks, bavette steaks, merlot steaks.
Vale of the Blue RidgeFresh made maple syrup, half pints, pints and quarts. First and third Sundays of the month.
Loaf & Lantern
🥖 This Weekend’s Focaccia Menu 🥖
The flavors we will have this week are:
Apple Caramel
Italian Herb
Pesto
Sea Salt Rosemary
White Chocolate Chai
Maple Bacon
Cheddar Chili Crisp!!
🥖 This Weekend’s Focaccia Menu 🥖
The flavors we will have this week are:
Apple Caramel
Italian Herb
Pesto
Sea Salt Rosemary
White Chocolate Chai
Maple Bacon
Cheddar Chili Crisp!!
Rooster Dirt Farm, LoganPasture raised chicken bot cuts and whole chickens, spinach and feta chicken sausage, tomato and basil chicken sausage, concentrated bone broth, mini breakfast sausage links, apple and fennel grilling links. Plus bacon, guanciale, ham hocks, mushrooms, pasture raised eggs, and smoked chickens.
Tabler Student Farm, from Shepherd University Agricultural Innovation Center
Arugula, zesty salad mix, bok choy, cherry tomatoes, lunchbox peppers, poblanos, hot peppers, slicing tomatoes, herbs, oak leaf lettuce, mustard greens, lettuce mix, Shishito peppers, snap and snow peas, romaine lettuce.
Arugula, zesty salad mix, bok choy, cherry tomatoes, lunchbox peppers, poblanos, hot peppers, slicing tomatoes, herbs, oak leaf lettuce, mustard greens, lettuce mix, Shishito peppers, snap and snow peas, romaine lettuce.
Shade’s FarmShade’s Farm will have honey, beeswax usefuls, and beekeepers salve.
Blue Mountain Farm, Dave the Kale Master
Baby bok choi, tat soi, senposai (Asian collard greens, sweet and tender); tomatoes, eggplant, bell peppers, shishito peppers, lettuce, cucumbers, squash: zucchini, yellow, butternut, honeynut, delicata, spaghetti, acorn squashes.
Baby bok choi, tat soi, senposai (Asian collard greens, sweet and tender); tomatoes, eggplant, bell peppers, shishito peppers, lettuce, cucumbers, squash: zucchini, yellow, butternut, honeynut, delicata, spaghetti, acorn squashes.
Shepherdstown Farmers Market has been bringing locally grown food and products to Shepherdstown for over 35 years! During the winter months, join us biweekly indoors at the Community Club Building (War Memorial Building) from 10am–1pm. At 102 East German Street Suite 100, Shepherdstown, WV 25443. Shepherdstown Farmers Market is the place to be on Sunday mornings! Friendly farmers, great food!