Summer Hill Catering A Welcome Addition To The Madison Farmers' Market

Baking multiple pies on a steamy summer morning, in a kitchen with two stoves fired up and no air conditioning, is truly a labor of love for Summer Hill Catering.

While working in the kitchen--a two-car garage redesigned in keeping with health department specifications--co-owners Chris Butler and her daughter, Kim Yahara, worked alongside baking assistant, Sheila Mainiero, to prepare for the afternoon Madison Farmers' Market, only hours away! They are one of two new vendors at this year's local market, Friday afternoons on the Madison Green.

Showing grace under pressure, the team prepared fruit fillings for waiting pie crusts, assembled pie boxes, listened intently for cooking timers to chime and put finishing touches on pies earmarked for the market. 

There are large and small blueberry, strawberry rhubarb and plum and nectarine pies, along with their latest addition, raspberry goat cheese pie, to name a few of their offering.

The team is in full prep mode as their weekend begins with the Friday afternoon Madison Farmers' Market, followed by the Stonington Market on Saturday morning and the Coventry Farmers Market on Sunday morning.

To keep up with the demand their current shopping list includes:

40 lbs. blueberries

30 lbs. peaches

10-15 lbs. raspberries

100 lbs. flour

50 lbs. sugar

The bakers are very in-tune with their clientele at each individual market and tailor their products accordingly.

“The Stonington Market, we've been going there right from the beginning, since 2004, it's a morning market so we concentrate on breakfast,” said Butler. “We don't bring our scones or muffins to Madison because it's an afternoon market and people are mostly looking for stocking up at the market and something for dinner and dessert.”

Their repertoire has expanded since introducing their now famous chicken pot pie in 2004 to include beef bourguignon, lasagna, stuffed peppers, vegan meals, some gluten free dishes, hot soup, fruit pies, cookies and hot soup delivered in a huge terrine to the winter farmers' markets.  

In addition to the farmers' markets they are also available for catering. “I do just about anything anybody wants!” said Butler. This includes clambakes, weddings, graduations and birthday parties.

Butler refers to the internet and the myriad cookbooks she has amassed over the years for recipes. She drew early inspiration from The Cake Bible and The Pie and Pastry Bible by Rose Levy Beranbaum, yet she admits, ”over the years I've just adapted my own recipes.”

Both Butler and Yahara take great pride in their work and are encouraged by the feedback they receive from their loyal customers.

“When they find out we make everything from scratch they are like, 'Wow,'” said Butler.

“I love talking with the people and hearing that they really appreciate our products,” said Yahara. “They tell us every week that they tried something new and how much they loved it. It's really good to hear that everything you've worked so hard for all week is being appreciated.”