This is a printer-friendly version of an article from Zip06.com.
08/23/2017 08:30 AMAs market master of the Old Saybrook Farmers Market for the past 21 years, Chris Bassette has transformed what started as a two-vendor market, about to close forever, into a thriving marketplace with 27 vendors, a regular newsletter, and even musical entertainment. And though Chris lives on the Glastonbury farm she owns with husband Kevin, the Old Saybrook market she’s managed for 22 years holds a special place in her heart, especially since it was the first farmers market where the farm sold its products.
“My husband Kevin had worked on Henry Killam’s farm [in Glastonbury] since he was nine years old. Henry had no children and never married, so it was a perfect fit. When I married Kevin, I moved in with him to Henry’s house—Henry became godfather to our children,” says Chris.
Then the 1980s came and dairies in Connecticut, including the 95-acre Killam and Bassette Farmstead, struggled—but Chris thought she might have a solution that would bring the farm more revenue.
“I convinced Henry to switch over to produce. The middlemen were taking everything. As farmers, you get so little. I mentioned to Henry and Kevin that I used to work at a farmers market as a child to make spending money. I said to them that we should start selling our produce at farmers markets to get a better price for our product,” says Chris.
Twenty-two years ago, at a time when there were few farmers markets, she contacted the state Department of Agriculture about getting involved. Old Saybrook’s market was the first that the Killam and Bassette Farmstead tried.
“The market master at the time had just one other vendor and he did not want to manage the market anymore; it was in jeopardy of closing. So I took it over myself. We had two vendors. Now we have over 27,” says Chris.
“Selling at farmer’s markets tripled our revenue compared to selling to wholesalers,” says Chris. “The other big plus [to selling at farmer’s markets] is the direct feedback from customers. We hear what’s good and what isn’t and we can always increase what’s working.”
A Friendly Market
One example is the purple cauliflower Killam and Bassette planted one year, which got a huge positive response at the market.
“Now we plant twice as much of it,” says Chris. “Old Saybrook is my favorite farmers market. The atmosphere is so much more community-oriented than others. This market is friendly—we feel totally part of the community,” says Chris. “It is also one of our farm’s best markets.
“As market master, I find and vet quality vendors and receive the proper paperwork from each to make sure vendors’ products are licensed and/or certified by the USDA or by the State of Connecticut. As market master, I also take out a zoning permit for the market each year, and we have to make sure that each vendor contacts the health district to get the proper permits that show they are certified to sell. We also have to make sure they are insured,” says Chris. “We have a wonderful landlord, William Childress. We’re very grateful for what he does for us and the community.”
Starting with this season, Chris has delegated some of the market master tasks and works with a committee to manage the Old Saybrook market. Each week the market is open on Main Street on Wednesdays and Saturdays from 9 a.m. until noon from the last week of June through October.
“At the market, we’re also partnering with the Old Saybrook community: we have live music and we spotlight different community groups and organizations each week,” says Chris. “We’ve partnered with the Old Saybrook Art Guild to showcase Guild members’ art, with the Acton Library, and had demonstrations of youth doing martial arts.”
From Market to Table
Now Chris has been tapped by some of the market regulars to celebrate the 250th anniversary of the Old Saybrook Historical Society (OSHS) Hart House by putting on a Farm-to-Table dinner in the home’s garden. The fundraising event for the OSHS will be held on Saturday, Sept. 9, from 5 to 8 p.m. Tickets are $125 per person and are available for sale at the Frank Stevenson Archives, 350 Main Street, Old Saybrook, on Thursdays from 9 a.m. to noon; call 860-395-1635 for more information or for tickets.
What’s on the menu?
“There will be some fabulous fresh hors d’oeuvres, all fresh-picked that day or the day before. Goat cheese from Beltane Farms of Lebanon will be incorporated,” says Chris.
Also on the menu will be Broad Brook Farm’s roast beef, stuffed sole from Bobby Guzzo (from Stonington) of the Jenna Lynn
vessel, rolls from Mariano’s Bake Shop of Madison; coffee from SoG of Glastonbury. And all sides, vegetables, and canned goods will be locally-sourced.
Chris’s daughter Abby Bassette, with seven years of culinary experience, will be running the menu. The mother and daughter will work side by side during the event.
“The wonderful thing about my life is that my family is right there with me. My daughter Abby, the chef, two other daughters who will be helping, and my best friend Kelly, will all be there that night. Everything we do, we work hard. If you go in with a positive attitude, you can work really hard and have a phenomenal time. We are blessed that when we’re at work, we’re with family,” says Chris. “Knowing that we have made our customers above and beyond happy is our goal. You feel really proud of what you did.”
Of her career selling the farmstead’s products at 10 farmers’ markets each week, doing the farm’s public relations, putting on farm-to-table dinners, and helping husband Kevin out in the fields, Chris, with big smile, says “I wouldn’t want to be doing anything else.”
For more information about the Killam & Bassette Farmstead, LLC, in Glastonbury, CT, go to KBfarmstead.com.