In the past few years, habitues of farmers markets have no doubt noticed that in addition to the goat cheese and eggs that are an established part of our local fare, there’s now cow’s milk, pastured chickens and cow’s cheese. That’s just the tip of the protein pyramid, Russell McCall is now selling beef from Charolais cattle that is a staple on menus like The North Fork Table and Inn. Wells Farm is raising, and selling, pigs for barbecues, as is Deep Roots Farm in Orient. Edible contributor Kelly Ann Smith talked to all of them and found that the market’s there and producers are working to make delivery happen. Read the entire article from our High Summer 2010 issue here.