Red Shirt Farm Market
Most of it we grow. All of it we know.
ROUTE 7, LANESBOROUGH, MA • OPEN TUESDAY THROUGH SUNDAY
SNAP & HIP ACCEPTED
The Story
He moved through the store with purpose. Picked up a bunch of carrots, turned an onion in his hand, checked the weight of a squash. Each choice deliberate. By the time he reached the counter, his basket was full of color and life.
“What are you making with all this?” I asked.
“It's the way I eat,” he said. Then he looked me square in the eye. “I shouldn't really be alive.”
He'd served at Camp Lejeune. Cancers, more than one. Still here at 63, strong and standing. He said he'd healed his body with food and faith.
We talked for a while — two men the same age, opposite ends of the political spectrum, disagreeing agreeably. When he left he shook my hand: “It's good to be able to have a discussion with someone you disagree with.”
That's what we built this store for.
Jim & Sarah Schultz. She runs the fields. He runs the store. Between them, it works.
What we are
We sit somewhere between a farm stand and a grocery store — and that's exactly where we mean to be.
A farm stand is wonderful, but limited. A grocery store is convenient, but disconnected. We're trying to offer the best of both: vegetables harvested from our fields up the road, alongside a carefully chosen mix of local meats, dairy, real bread, prepared food from our kitchen, and pantry staples from small regional producers we actually know.
The food here has a story and a standard behind it. We know where it came from. In most cases, we grew it ourselves.
What You’ll Find
You can come in for salad greens and leave with bread, a jar of local honey, and something for dinner you hadn't thought of yet.
That's not an accident — it's what we're aiming for.
Our Farm
Salad mix, kale, chard, spinach, arugula, cooking greens, radishes, beets, carrots, onions, garlic, tomatoes, cucumbers, peppers, summer and winter squash, fresh herbs, and whatever else is coming out of the field or greenhouse that week. The selection changes with the season because that's how farming works.
Our Kitchen
Fresh muffins and cookies. Soups made with this week's vegetables. Salads, dips, spreads, grab-and-go lunches, and heat-and-eat dinners. Our baker and chef work from what the farm is producing — so the food in the case changes with the season, the same way the shelves do. Made here, from ingredients we grew or know by name.
Local Partners
Pasture-raised meats and frozen cuts. Local eggs. Dairy from nearby farms — milk, butter, yogurt, artisan cheese. Sourdough and fresh bread from local bakers. Coffee, maple syrup, honey, jams, pasta, grains, beans, sauces, snacks, and pantry staples from small food makers across the region.
A real week of eating, from one stop on Route 7.
ORDER AHEAD
Some things go fast. Order online, and we’ll set them aside for you.
Fish, every Friday
Wulf’s Fish has bought off the boats at the Boston Fish Pier since 1926, and still buys directly from the fishermen. We order from them every week.
Fresh Massachusetts sea scallops. Wild sockeye salmon fillets, frozen. Atlantic salmon portions, farmed and frozen.
Order by Monday at midnight. Pick up Friday, 10–6.
Sourdough, every Saturday
Ben Rossman bakes organic, hearth-baked sourdough at East Fork Bread, slow-fermented with natural levain. The whole wheat is milled in Massachusetts days before he bakes. No preservatives; a loaf keeps four or five days.
Baguette. Country and seeded, as a batard or Pullman. Olive batard. Rye. Spelt sandwich loaf.
Order by Wednesday at midnight. Pick up Saturday, 10–6.
Pizza, every Thursday
Austin Oliver of There Will Be Dough bakes Neapolitan-style pizza in his own oven, set up in our kitchen. The dough is flour, water, salt, yeast, and a few days’ time. Some toppings come from our fields.
The menu changes every week. He makes about four dozen pies a night, and they can sell out.
Preorders open Wednesday at noon. Pick up Thursday, 4–7. Walk-ins welcome while it lasts.
Come in often?
Our CSA might be worth a look.
You pay ahead, in the fall and winter, when seeds, compost and labor are bills and the harvest is months away. You pay 10% less than the value of your share, and we set up an account in your name.
No fixed box. No pickup window. No pile of vegetables someone else selected for you.
Come in when you want, choose what you want, and your balance comes off at the register. It covers vegetables we grow. Early sign-up closes October 31.
Good food should be within reach.
We accept SNAP and HIP
Your EBT card works here — just swipe at the register like you would anywhere else. HIP, the Healthy Incentives Program, doubles your benefits on Massachusetts-grown fruits and vegetables and loads automatically at checkout.
Most of what we grow qualifies.
Not sure if something qualifies? Ask us at the counter. We're happy to help.
Find Us
We're open six days a week. No appointment needed. For fish and bread, you can order ahead.
Tuesday – Saturday 10am – 6pm
Sunday 10am – 4pm
Monday Closed
Thursdays we stay open till 7 for Pizza Night →
Red Shirt Farm Market
60 Williamstown Road (Route 7)
Lanesborough, MA 01237