the Bradford INNovation Project

Creating community space. We are in the midst of reviving the old Bradford Inn at 11 West Main Street, helping to create a local food and community resource center alongside partners and building owners, Unless, LLC. With tremendous community support and the collaboration of many minds and skillsets, it's all coming together!

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Coming Summer 2018

 

The Village Café

Redesigned Sweet Beet Market space

Bakery & shared-use commercial kitchen

 


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Committed to Local, Sweet Beet is the retail arm of the Kearsarge Food Hub where we collect and sell goods from 30+ producers with a 30-mile radius of our storefront. 

Our supply includes (but is not limited to):

  • Fresh seasonal produce
  • Fresh baked goods
  • Fresh and frozen meat
  • Dairy & Eggs
  • Canned & preserved goods
  • Crafts & featured artists
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Now open!

 

Summer Hours

Wednesday-Friday: 9:00am to 6:00pm
Saturday-Sunday: 9:00am to 5:00pm
Monday-Tuesday: Closed

*Note: you can also find us in the New London Hospital lobby every Monday from 11:00am to 1:00pm

 

While we have grown into a year-round market, our hours do change seasonally. Stay tuned in here for current information.

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Our journey into retail distribution of local goods began in the summer of 2015 when we opened for business at Sweet Beet Farm Stand, a seasonal roadside stand and market outlet for Sweet Beet Farm and other local producers. After two years in the stand we had an opportunity to move shop to an old inn on the other side of town and become part of something bigger - the revival of a town icon and creation of a new community space. 

From farm stand to market, Sweet Beet's primary goals have been to create a new reliable market channel for local producers and to increase local food access for our community. Read more about it. 


Our Story

We envision a local food economy that thrives on community partnerships and values healthy food and farms. 
Community. Access. Viability. 

Learn More →

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Imagine for a moment if we once again knew, strictly as a matter of course, these few unremarkable things: What it is we are eating. Where it came from. How it found its way to our table. And what, in a true account, it really costs. We could then talk about some other things at dinner. For we would no longer need any reminding that however we choose to feed ourselves, we eat by the grace of nature, not industry, and what we’re eating is never anything more or less than the body of the world.
— Michael Pollan, The Omnivore's Dilemma
All photography provided by Kearsarge Food Hub.