Thanksgiving week is here, and after the cooking, the company, and the mountain of dishes, we all deserve a cozy reset. Our annual Post-Thanksgiving Brunch at the Easton farmers’ market has become one of those small local traditions many of you look forward to, the market morning that feels like a deep breath after the holiday rush. This Saturday, November 29th, we’ll be firing up the grill and filling downtown with warm food, good smells, and the familiar faces that make these late-season markets feel like family.
Brunch, But Make It Farm-Fresh
We’re bringing a lineup designed for anyone ready to take a break from leftovers. Alongside our usual tacos and quesadillas, you’ll find baked French toast drizzled with warm caramel, citrusy Cochinita Tortas, and a silky roasted pumpkin soup made with coconut milk. You’ll hear bacon hitting the grill before you even see our tent, the kind of sizzle that makes every cold November morning better.
We’re also debuting a family favorite at the market for the first time: sikil pac, a deeply rooted Yucatán pumpkin seed dip that Juan Carlos grew up eating. As a chef, he’s created a version that his wife Andrea (me!) admits she can’t stop eating. The texture is similar to hummus, and the flavor is nutty, bright, earthy, and instantly addictive. Our recipe keeps it simple and true to tradition: toasted pumpkin seeds, roasted tomatoes, cilantro, lime juice, kosher salt, and black pepper; no fillers and no preservatives. It must be kept refrigerated, and we sell it by the half pint, with larger sizes available for pre-order. Spoon it onto tacos, eggs, grain bowls, or serve it our favorite way as a scoop-and-dip crowd-pleaser if you’re hosting guests this weekend.
A Free Gift, Just for Being Part of Our Season
As a heartfelt thank-you for your support this year: the early mornings, the pre-orders, the kids rushing up for lemonade, and the conversations that keep us going. Every order placed this Saturday (at the market or online for local pickup) comes with a free gift: your choice of a drink or one of our brand-new, Quarter Acre Farm magnets.
These magnets are pure joy. Each one celebrates a piece of our farm culture with bright, playful personality:
- My Saturday Starts with Tacos
- Powered by Quesadillas
- I Brake for Heirloom Tomatoes
Made in the USA from high-quality recycled materials and tough weatherproof vinyl. A fun little badge of Quarter Acre Farm pride. They make sweet stocking stuffers or a cheerful treat for yourself.
If you choose the drink instead, we’ll be pouring hot cocoa by the cup, fresh-squeezed lemonade, or serving any of our canned beverages (iced tea, cola, and iced coffee).
What We’re Bringing From the Fields
This week’s booth will have some of the most beautiful late-season harvests. Expect sunchokes, butternut squash, heirloom pumpkins with deep, rich color, and sweet potatoes cured to perfect sweetness. We’ll also have multiple varieties of garlic, the kind that remind you why local tastes better. Our farm-grown luffa sponges will be available in limited quantities and have been flying off the table as easy, thoughtful holiday gifts.
Just Three Markets Left Before Winter Break
It’s hard to believe, but we’re down to our final three markets before our winter break (returning in April). Soon we’ll shift into planning, seeding, and preparing for spring, but for now, we’re savoring these crisp mornings with you. If you’ve been meaning to stock up on take-home items like pico de gallo, guacamole, hot cocoa mix, or frozen meals like this week’s veggie fajitas, now’s the time. Pre-ordering guarantees we’ll set aside exactly what you want, whether you arrive at 8 a.m. or noon.
A Perfect Outing for Family, Friends, and Holiday Guests
If you’re looking for a reason to escape the house, show visiting guests a taste of our local food scene, or simply enjoy something warm and made with care, the market is the place to be this Saturday. The grill will be sizzling until noon, the air will smell incredible, and we’ll be there with warm food and a whole lot of gratitude.
We’re grateful to grow and cook for you as we wrap up these final market mornings together. We hope your Thanksgiving is full of warmth, and we can’t wait to welcome you and your whole crew back to the market this Saturday for our Post-Thanksgiving Brunch!