Farmers' Market at Forest Park

A Weekly Newsletter from Belle Rita Novak, Market Manager

Market Newsletter – July 29, 2014

From the Market Manager

Can you believe that with today’s market we are halfway through the season? It’s been a terrific year so far. We have such a nice variety of vendors. Thanks for making this such a great market everyone.

A few weeks ago someone lost a hearing aid at the market. It has been found.It is at the market table.

If you go to the Mass Department of Agricultural Resources (MDAR) website, you will find all sorts of resources.

According to the most recent USDA census, all of the New England states had increases in the number of farms.

Ron Starcher from Town Farm Gardens will be back at our market next week.

Welcome to Nu3Kidz. You can purchase pancake mix made with healthy ingredients that are also colorful. There are 3 varieties, beet and quinoa, carrots and quinoa, and spinach and quinoa.

Meet the Vendors–Tom Flebotte, Bearded Bee

Tom grew up in Ludlow. They raised sheep and showed them in 4H sheep shows. In 1992 Tom bought the house from his mother and moved back home. They raised goats and poultry of all kinds. He planted about 40 fruit trees a couple of years later. Someone told him that he needed bees so he bought 2 hives.
Don Mayou, who used to come to our market, became Tom’s mentor. The first year he harvested 135 pounds of honey and he was “hooked.” Two hives turned into 6, 6 to 25 to over 100. He has cut back from that, but with his up and coming band of beekeeper grandchildren he is sure to get back to that number and more. His hives are in several different locations.
In addition to being a beekeeper, Tom works for Solutia.

Tom Flebotte ~ The Bearded Bee


Carolyn Fitzgerald is our raffle winner this week. We are selling raffle tickets for $1 to earn some money for the market. At the very least, we seem to be breaking even.

Recipe–Zucchini Basil Muffins

2 large eggs
3/4 cup whole milk
2/3 cup extra virgin olive oil
2 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons salt
1 tablespoon baking powder
2 cups grated zucchini
2 tablespoons finely julienned fresh basil leaves
1/2 cup freshly grated Parmesan cheese or similar hard grating cheese.

Preheat oven to 425 degrees
Grease muffin cups or use paper liners
Combine the eggs, milk, and oil in a large bowl. Combine the flour, sugar, salt and baking powder in another bowl and add to the liquid mixture in batches stirring to blend; don’t over mix.
Add the zucchini and basil and stir to blend.
Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese. Bake for about 20-25 minute for regular size muffins, 15-20 for mini muffins until the tops are golden brown and puffy.

Cook/garden Book Exchange

Bring any unwanted cook or gardening books to the market and leave them at the market table. You can take any that are there, or none at all; it’s up to you.

This ‘n’ That

To save zucchini for use in baking shred it, and squeeze some of the moisture out; don’t totally drain it. Put into one cup measures and freeze on a cookie sheet. When frozen put into a freezer bag. Then, when you want to bake zucchini bread or muffins, just take however much you need from the freezer, let it defrost, and start baking.

When you cut corn kernels off the cob, put the cobs in water and boil for about 10 minutes. Use the corn water for vegetable soup, or in corn chowder. You can freeze some for use in the winter.

You don’t have to blanch corn kernels if you are going to freeze them. Put them in a freezer bag or container and use them for soup, or in pancakes or cornbread.

If you have a de-humidifier, use the water for your plants. It has no chemicals in it. Also, if your de-humidifier is near your washer, pour the water into it before you do your wash.

There are now over 250 farmers’ markets in Massachusetts.

Blueberries, cranberries, and Concord grapes are native to Massachusetts.

If you are going camping, do NOT bring any wood with you; purchase it near your campground.

Everything to make gazpacho is now in season, so make some. It is a liquid salad, and it has vinegar in it, so don’t make more than can be consumed in 2 days tops. The flavor will change.
Go to our market website (address at top of newsletter) and you will find archived recipes including gazpacho.

State Fairs

Massachusetts has over 40 state fairs. They are beginning now with the Adams Fair. Go to the MDAR website and you will find all sorts of information about them. The smaller fairs are terrific for little kids.

What is 4H?

Tom Flebotte mentioned that he participated in 4H when he was a youngster. What is it? Many of us who have been around for awhile think that is is just for farm kids, but is is also for urban, suburban, and rural kids.

The 4Hs stand for:
Head–managing, thinking
Heart–relating, caring
Hands–giving, working
Health–being, living

The 4-H pledge; I pledge my head to clearer thinking, my heart to greater loyalty, my hands to larger service, and my health to better living for my club, my community, my country, and my world.

Corn and Bacon Pancakes

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 T. sugar
2 Teaspoons baking powder
1/4 tsp. salt
1 cup fresh corn kernels including the pulp scraped from the cobs (about 2 ears)
2 large eggs
3/4 cup milk
2 T. unsalted butter, melted and cooled, plus additional, melted for brushing the griddle
5 slices bacon, cooked until crisp
maple syrup

Whisk together the cornmeal, flour, sugar, baking powder, and salt in a bowl. In a food processor puree coarsely the corn. In another bowl whisk together the corn puree, the eggs, the milk and 2 tablespoons of the melted butter, add the egg mixture to the cornmeal mixture, and stir the batter until it is just combined.

Heat a griddle over moderate heat until it is hot and brush it lightly with some of the additional melted butter. Working in batches, pour the batter onto the griddle by 1/4 cup measures and cook the pancakes for 1 minute on each side, or until they are golden, transferring them as they are cooked to a heated platter and brushing the griddle with some of the additional melted butter as necessary. Serve with the maple syrup.

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Market Newsletter – July 22, 2014

July 21st, 2014 Posted in Newsletters Tags: , ,

From the Market Manager

If you want to pick blueberries locally, go to Art’s Berry Farm (formerly Val’s) at 81 Parker St. in East Longmeadow. They are open every day from 8-noon and from 3:30-6:30. $2.50 per pound. Art has many varieties, so the season goes well into August.

Meet the Vendors–Red Fire Farm

The seeds of Red Fire Farm started growing way back with a few wagon loads of pumpkins, hand-picked berries and other gatherings of the young Ryan Voiland and his crew of siblings. Since then, Ryan has learned many things and been able to grow acres of produce and his organic farm business to a significant source of local food for our region.

Red Fire Farm currently farms two pieces of farmland, one in Granby, MA and one in Montague, MA. The two properties allow more effective soil building and crop rotation than could be achieved on either piece individually. As of 2010 all Red Fire Farm’s vegetable crops are being grown on the Granby farm and the Montague farm is in soil-building cover crops. Each location has a history and story of its own.


Red Fire Farm began on a 50 acre piece of land located in southern Hampshire County on the corners of Taylor and Carver streets in Granby, MA. The land had been fallow for a few years, with some recent use in pumpkins and a distant history as a dairy and potato farm.
In 2001, Ryan Voiland purchased the property from the Hatch/Lyman family. As part of this sale the Commonwealth of Massachusetts purchased the development rights for the farmland, assuring that the property will forever be used as farm land. This also made it affordable for a young and landless farmer to purchase the property and get a start as a full time farmer.

As he started the business, Ryan needed a name. He looked into the history of the place and found that in 1922, a lightning strike fire burned the original barn and farmhouse structures to the ground. Our current barn and farmhouse were rebuilt right after that at the end of the American Chestnut era. The main barn is an impressive structure originally built with dairy cows and hay storage in mind. The beams are made of chestnut and held together with wooden pegs. When naming the farm, Ryan chose “Red Fire Farm” partly to remember that fire event, and also because ‘New Red Fire’ is the name of his favorite red leaf lettuce variety.

Since Ryan purchased the barn in 2001 a slow but steady transformation has occurred. A farm stand area has been added and the cow stanchions replaced with a walk in cooler for storing produce and selling local products like cheese and sauerkraut. Parts of the barn have also been rebuilt into vegetable washing and packing spaces.

The farm also rents several nearby fields for growing vegetables that are within a 1 mile radius of the farm yard. All of the Granby fields are within the Stony Brook watershed with several branches of the Stony Brook running adjacent to the growing fields. Fields of flat vegetable soils and upland pasture make the farm as picturesque as it is productive


Located at 172 Meadow Road in Montague Center this 110 acre farm is in the heart of the rich Montague meadows. The soils in this part of Montague are rich alluvial soils that were deposited by the glacial melt flooding of the nearby Connecticut and Sawmill rivers. The fields are classified primarily as Hadley and Agawam soil series, which are considered to be among the most fertile soils in the world for growing vegetables!

The farm stead dates back to at least the 1800’s. The farm stead consists of a large hay barn with a big vegetable packing wing, two tobacco barns and a classic New England farm house. Until 2009 the farm has been owned by the Tuvek family. The land over the years has been rented out to a variety of farmers including stints growing cucumbers for pickles, tobacco and a multitude of other vegetables. With the sale of the property to Red Fire Farm in 2009, Ryan and Sarah are in the process of transitioning the land to certified organic practices. The farm offers great potential to bring organic farming and local vegetable production to the Montague Center community.


Jan Cartier is our raffle winner this week. We are selling raffle tickets for $1 to earn some money for the market. At the very least, we seem to be breaking even.

Recipe–Goat Burgers

Goat tastes (to me) similar to lamb; it is mild.
1# ground goat meat
1 medium onion
5 or 6 garlic cloves
fresh or dried mint
fresh parsley
garam masala or curry powder
1 egg

Grind onion, garlic, and herbs together if using fresh herbs. Add to ground goat along with other ingredients. This makes 4-5 patties. If you grill these they add another level of flavor.

Springfield Preservation Trust Fundraiser August 24th

The Trust does amazing things to help preserve our city’s history. Help them by attending the fundraiser at the home of Ed Zuckerman on Sunday, August 24th at 1PM. Go to their website for other details closer to the date–
Ed’s house on Ingersoll Grove in the McKnight neighborhood of Springfield was built in 1888 for Dr. Nathan Adams who died before its completion. A subsequent owner was James Gill, president of the Peerless Handcuff Company and police commissioner. The house had become a group home prior to its restoration by Ed and his late partner, Bob Kinder in 1986.

This ‘n’ That

Cook 2 or 3 ears of corn in the microwave with its husk on. Be very careful when you remove it because it has steamed and it’s very hot. If you need to cook more than that, do 2-3 for 3 minutes, remove the husk and then cook it more later in a pot. The silk comes off very easily when you prepare it this way.

The Water and Sewer Department asks that you not put any fat/grease/oil of any kind down the drain. Dispose of it in the trash. Buildups of fat clog sewer pipes which make them less efficient. Get into the habit of throwing fat in the trash.


Corn mazes, visiting a farm, vacationing on a farm–these are all examples of agri-tourism. Many working farms welcome visitors; it is a way for them to increase their income. There are over 400 farm attractions open to the public in Massachusetts.

The Massachusetts Agricultural Tourism Map will help you and your family plan a trip to a farm destination as well as the opportunity to visit a state park or other state recreational facility.
For a paper version email request to: or go online to the Mass Department of Agricultural Resources to download a pdf version.

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Market Newsletter- July 15, 2014

From the Market Manager

Blueberry season is here! Yay! There are lots of places where you can pick your own. They are easy to freeze. Just lay them on a cookie sheet with sides in one layer, freeze, then place into freezer bags. That’s it.

You know that the tomatoes we have at the market now are greenhouse tomatoes, right? The field tomatoes don’t ripen until later in July at the earliest. While some greenhouse tomatoes don’t have much flavor, Ryan Voiland from Red Fire Farm told me that some of their most flavorful tomatoes are from their greenhouse. That is because they can control the water there. If there is too much water outside, the flavor of the tomatoes can be somewhat diluted. Who knew?

Meet the Vendors–Maple Corner Farm–West Granville Blueberries

Owned by Leon and Joyce Ripley of Maple Corner Farm, West Granville Blueberries is a side business and labor of love in the hills of West Granville. In addition to haying hundreds of acres of fields, which double as pastoral cross country skiing trails during he winter months, the Ripleys tend to a 3 acre berry patch that draws folks from all around the region.

Leon has been involved with the blueberry patch on North Lane since it was first planted. The business was started by Leon’s uncle John Sena. Sena moved to the Granville area in 1959 having decided the dairy business wasn’t for him. Granville was the capital of wild blueberries back in the early 1900s with close to one thousand acres of low bush berries, so John and 9 year old Leon set to work planting between 100-200 plants that first year. More plants followed expanding eventually to 600 bushes. They selected high bush berry varieties for the size, flavor, and ease of picking.

Sena and Leon’s other uncle, Steve Ripley, managed the 3 acres of blueberries for the following 3 decades. In the 90s, Leon, his wife Joyce, and his mother Helen became more involved in the business and they decided to open a pick-your-own operation in the early 2000s. Helen oversaw the marketing and the management of the berry fields, and she staffed the stand from mid-July to early August for nearly 5 years passing out samples of blueberry sauce and recipes for baked blueberry delights. She died in December 2005 at age 92. Joyce Ripley took over her mother-in-law’s post, tending to the picking, marketing and management of the blueberries.

Located in the foothills of the Berkshires, West Granville’s fruits ripen later than their Valley neighbors, but unfortunately, the distance does not protect them from the insect pressures that have spread in the Valley. They have struggled with spotted wing drosophila, an insect that targets soft fruits since it arrived in Massachusetts in 2012 and devastated fruit crops. They lost their whole crop that year.

They are resourceful farmers and now know what they’re up against. This year’s crop is looking very good Leon reports. They should be open for pick-your-own around July 15th.
They will have their annual blueberry tasting the first Saturday in August where you can taste different blueberry varieties, as well as baked goods from Ripley family recipes. Maple Corner Farm also has an extensive maple sugaring operation. You can sample the different grades of maple syrup at their stand here at the market. Leon and Joyce’s son David and wife Jessica are also very involved with the farm. Jess is at our market each Tuesday.



If you take the van to our market, we will give you two market tokens to defray the cost of the trip. You do have to reserve your space several days ahead, so call them early.


Alicia Miles is our raffle winner this week. We are selling raffle tickets for $1 to earn some money for the market. At the very least, we seem to be breaking even. You can also give us a contribution. We’ll even smile when you do so.

Recipe–Curried Cream of Summer Squash Soup

Summer squash (any kind), butter, onions, chicken or vegetable broth, potato if you’d like the soup to be a little thicker, half and half or cream, curry, salt and pepper.
Sauté cut up onion in butter until it is soft. Add cut up squash and potato. Cover with broth and cook until soft. Cool then puree in a blender or use an immersion blender. Add curry powder to taste and half and half. This soup is good warm or cold.

This ‘n’ That

If you have leftover corn on the cob, take the kernels off and sauté them with butter until some of them are brownish (caramelized).
Also, you can use the kernels in pancakes, or add them to a vegetable you might be sautéing. They are also great in vegetable soup. You can also freeze them. After you take the kernels off the cob, put the cobs in some water and boil them for about 10 minutes. Save the water and use it in vegetable soup.
Corn chowder is very easy to make. Just make sure when you are cooking the potatoes and corn that you don’t cover them with too much water otherwise your chowder will be thin. You can always thicken it with some flour and water, but that might make it too thick.

Stanley Park Concert Series

This Sunday at 6PM in the Beveridge Pavilion the Rockin’ Robin Summertime Dance Party will perform a fun, family concert with a variety of enthusiastically sung classic top ten hits from the 50s, 60, and 70s. The concerts are all free. You can bring your supper, or purchase something there.

2012 Census of Agriculture Reveals new Trends in Farming

There are now 3.2 million farmers operating 2.1 million farms on 914.5 million acres of farmland across the U.S., according to the 2012 Census of Agriculture released this past May.
Both sales and production expenses reached record highs in 2012. U.S. producers sold $394.6 billion worth of agricultural products, but it cost them $328.9 billion to produce those products.
3/4ths of all farms had sales of less than $50,000, producing only 3% of the total value of farm products sold while those with sales of more than $1 million–4% of all farms produced 66%.
Much of the increased farm income was concentrated geographically or by farm categories. California led the nation with 9 of the top 10 counties for value of sales. The other 4 top states were Iowa, Texas, Nebraska, and Minnesota.
87% of all U.S. farms are operated by families or individuals.
Principal operators were on average 58.3 years old and were primarily male; second operators were slightly younger and most likely to be female, and third operators were younger still.
Young beginning principal operators who reported their primary occupation as farming increased 11.3% from 36,396 to 40,499 between 2007 & 2012.
All categories of minority-operated farms increased between 2007 & 2012; Hispanic operated farms had a significant 21% increase.
Organic sales were growing, but accounted for just 0.8% of the total value of U.S. agricultural production. Organic farmers reported $3.12 billion in sales.

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Market Newsletter – July 8, 2014

July 7th, 2014 Posted in Newsletters

From the Market Manager

As many of you know we sell wooden tokens at the market table if you use a debit, credit, or EBT card. The tokens are different colors because we have to follow USDA rules for SNAP benefits. They can only be used for food, but not for any prepared food. At our market that means that you can’t buy a hot dog or ice cream cone with the green tokens. You can buy plants that grow food like tomatoes or herbs. You also don’t get change when you use these tokens. If you are purchasing produce, that is usually not a problem; get another squash or something else to make up the difference.
At a grocery store where there are odd amounts, the exact amount is deducted from a person’s EBT balance, so there’s no problem. Here where each token is $2.50, it can be.
Please understand that we follow the USDA rules exactly. We do not want to jeopardize our ability to accept SNAP benefits at our market.

The card machine that we use costs our market over $800 a year. That’s why we ask for a $1 contribution if you use your debit or credit card on purchases for $25+. No fee for EBT.

Blueberries should be ready for picking pretty soon. They are great for freezing. Just lay them on a cookie sheet with sides, one layer only, freeze them then put them into freezer bags. I use them all year.

Maple Corner Farm in Granville, has a great blueberry patch. Pick up a flyer from their booth with information including directions. It’s a lovely ride to their farm.

You do not need to return the bottles to Trinity Farm with the caps on; they aren’t re-used. Recycle them.

Thank you United Bank for your $500 contribution to our market. We would have to charge our vendors much more to participate at our market if it weren’t for the generosity of the community.

Meet the Vendors–Riverbend Farm

Riverbend Farm, a vendor at our market for 14 years, consists of Rick and AnnMarie Wysk who are brother and sister, and Betty Kopec, their aunt.
This is Rick’s 30th year of farming on his own. He initially started farming as many kids do by helping family; his grandparents were farmers. Where they farm now in Hadley was his grandparents’ land.
Initially Rick did wholesale farming selling to farm stands. They still sell some of their produce wholesale, but mostly sell at farmers’ markets now.
They started selling at farmers’ markets in 1999, and joined ours in 2000. They were recruited when my mother and yours truly (Belle Rita) were on a ride and stopped at their farm stand. They were husking and putting together Indian corn. The rest is history.
Riverbend grows asparagus, strawberries, summer and winter squash, tomatoes, peppers, green beans, carrots, watermelon, onions, garlic, cabbage, rhubarb, cauliflower, broccoli, flowers and a few other things. They also have a flock of chickens, so bring eggs to our market also.

Riverbend Farm

Chrysanthemum Greens

Something you may not recognize at Phuong’s Asian Vegetables is chrysanthemum greens. They do look like the leaf on a mum plant. Chrysanthemum greens taste like a tamer dandelion, with a slight mustardy flavor and crispy texture. It is harvested young as it becomes more pungent and bitter as the plant ages.
It is often thrown into Chinese hot pots or stews or stir fries. Saute with garlic stems or garlic chives. It can also be used raw in salads like kale or dandelions, or slightly wilted with a warm vinaigrette with toasted walnuts on top.
It’s very nutritious also.


If you walk around our market you will find many items that make excellent gifts. They don’t spoil. You can also purchase tokens and give them as a gift. Several people have done so, as they know that the recipient loves the farmers’ market.


If you take the van to our market, we will give you two market tokens to defray the cost of the trip. You do have to reserve your space several days ahead, so call them early.


Rita Frechette is our raffle winner this week. We are selling raffle tickets for $1 to earn some money for the market. At the very least, we seem to be breaking even. You can also give us a contribution. We’ll even smile when you do so.

Recipe–Zucchini Crisps

Zucchini, flour, eggs, panko crumbs, Parmesan or Romano cheese, or a combination, vegetable oil.

Slice zucchini not too thick, not too thin. Dredge in flour, then eggs, then seasoned panko crumbs. Fry in oil until golden. You can always add different seasoning to the bread crumbs. Panko bread crumbs are very available now. They make a very crispy coating.

WIC Coupons

This is the first week that WIC coupons will be used. They can ONLY be used for produce. Elder market coupons are for produce and honey ONLY.

Old Deerfield Memorial Hall Museum
Tuesdays through Sundays, June through October from 11 AM to 4:30 PM. Admission is $6 for adults, $3 for youth and students age 6-21. Old Deerfield is beautiful.

Trinity Church July Concerts

Each Thursday in July, Trinity Church (big church next to Forest Park) has a free concert at 6PM. That is held in the sanctuary. At 7PM a supper is offered for a donation of at least $5. In addition the carrillon is played during dinner. Rain or shine.

Faith United Church Lunch

Each month, on the last Saturday, Faith United Church (across from Friendly’s on Sumner Avenue) holds a community lunch. Everyone is welcome. It’s at noon. No reservation is necessary. They are also offering free gently used clothing.

Theatre in Western Mass

The Chester Theatre Company has 3 more plays this summer. Contact them at, or 413-354-7771. It’s about an hour to Chester. New Century Theatre also has 3; they are in the midst of their second play. Contact them at 413-585-3220, or Both theatres are air conditioned.

Western Mass Master Gardeners Association

Although the Master Gardeners aren’t at our market this year, you can call their hotline at 413-533-0414 for answers. Or go to their website–


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Market Newsletter – July 1, 2014

July 1st, 2014 Posted in Newsletters

From the Market Manager

Strawberry season is just about over, so hurry up and make your jam. It is really easy. Buy one of the pectin products in the grocery store and follow the directions EXACTLY. You can either cook it, or make a freezer recipe which is uncooked. The latter keeps its bright red color and is delicious.

You can freeze all jam. I do that with mine since I have enough freezer space.

If you get some rhubarb, get a lot and freeze it. I just wash it then cut it into 1” pieces, and throw it in a freezer bag, and that’s it.

Blueberries will be here soon. They ripen in July.

Welcome back to Phuong’s Asian Vegetables. This is their second year with us.

Every week there is more produce at the market. This is such a marvelous time of year. If you’ve never made a salad with beets, do so. It’s sweet, and the beets combine well with so many other ingredients.

I saw a recipe the other day for sugar snap peas sauteed with fresh shitake mushrooms. We have both at our market.

Meet the Vendors–The Kitchen Garden

The Kitchen Garden is a 20-acre farm owned and operated by Tim Wilcox and Caroline Pam.

Our Story

They bring a love of good food and passion for growing it! Tim and Caroline spent considerable time in their formative years living in Europe and their culinary experiences in France and Italy inform and inspire their products and philosophy. They met at the Union Square Greenmarket in New York City but settled in the Valley because of its great community of young farmers and the local enthusiasm for local food. They started the farm in 2006 on an acre of rented land in Hadley.

Caroline Pam
Caroline grew up in New York and earned a degree in English Literature from the University of Chicago. She worked as a journalist before discovering her passion for food and farming. She studied French cuisine at the French Culinary Institute and has also worked as a market manager at the Union Square Greenmarket in NYC, where she shared her enthusiasm for cooking with seasonal ingredients in cooking demonstrations. She spent a summer working on an organic farm in Italy before moving to the Valley to apprentice at Food Bank Farm.

She was the Valley Advocate’s restaurant critic for almost two years and writes for the magazine Edible Pioneer Valley.

Tim Wilcox

Tim is originally from Oneonta, NY and came to the Pioneer Valley in 2001 to attend Hampshire College. He spent time working at the Hampshire Farm and went to Italy to do research with radicchio farmers in Treviso for his thesis project. Tim is passionate self-taught cook; much of the food writing and recipes on their site stem from his 24-7 food obsession.

The Farm

The Kitchen Garden is located on Silver Lane, a quiet side street about a mile from the center of Sunderland and five miles from UMASS Amherst. The land is a long, narrow strip sliced out of a large open meadow, surrounded by pieces of land farmed by other growers. The land has been divided into small, half-acre sections to allow many different types of crops to be planted, in contrast to the vast fields of sweet corn, parsnips, and potatoes that surround them. The field offers many shifting vantage points from which to enjoy the sweeping views of nearby mountains.

Our Growing Practices

Only natural products and sustainable techniques are used to grow their high quality vegetables. They welcome questions from customers about their growing practices. They have recently received organic certification.

The Kitchen Garden


Bill Malloy is our raffle winner this week. For $1 you can purchase a ticket at our market table and if your ticket is chosen, win $5 in tokens. This is a way for us to earn some money for the market. You can also purchase one of our pretty Friends of the Farmers’ Market pins for $5 or more also at the market table.

Recipe-Kohlrabi Salad

Kohlrabi is mild and sort of a cross between the taste of a broccoli stem and a mild turnip. They are either light green or purple, but they taste the same. Don’t get really large ones because they are often woody in the middle. The greens can also be eaten.

Peel the kohlrabi, and shred it. Shred some carrots also. If you like scallions, cut some of those up also. Make a dressing with a mild vinegar like rice or white, and Asian sesame oil. Add some salt, a little garlic, and perhaps some red pepper flakes if you’d like it to be a little spicy. Buy the sesame oil at an Asian market; it’s much less expensive.

East Longmeadow Summer Concert Series

The Rotary Club of East Longmeadow has been sponsoring these free concerts for 29 years. The concerts begin at 7PM and most of them are on Wednesday evenings although this week’s concert is on Thursday. The campus field at the high school is the venue. Bring your own chair.

Jewish Community Center

The JCC has programs from pre-school to senior citizens. They have a large physical fitness department with many classes for children with special needs including in their olympic size swimming pool. They also have a summer camp for children.

Loss of Biodiversity/Wildlife

Pesticides have impacts far beyond their target organisms. Scientists at Cornell University estimate that 67 million birds are killed each year in the U.S. from pesticides. Many individuals of some bird species have died after eating sprayed insects. Pesticides from agriculture (including yards) flow into acquatic systems via runoff of surface water, soil erosion, and drainage into groundwater. Pesticide residues in streams, lakes, bays, and coral reefs kill acquatic plants and zooplankton (microscopic animals) that fish require for food. More directly, very low concentrations of pesticides in water have been shown to increase the mortality of young fish and amphibians.
Certain kinds of pesticides are persistent, that is, they do not break down as they pass through the food chain. They can be taken up by small acquatic organisms and insects and are then passed on to the fish that eat them. Those fish are eaten by larger fish which are eaten by predators like eagles, seals and bears. The toxins become increasingly concentrated in the higher levels in this food chain, so top predators accumlate toxins.

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Newsletter- June 24, 2014

June 24th, 2014 Posted in Newsletters

From the Market Manager

I had the most wonderful weekend. My son David who is 51, and a rabbi, married his long-time partner Yuval Sela, age 49. Although they had a civil union in 2003 in Vermont, they didn’t decide to marry until the Defense of Marriage Act was overturned by the Supreme Court last year. Now same-sex couples have the same rights in marriage that opposite-sex couples have.

David and Yuval met in Israel when David was in his first year of studies to become a rabbi. Yuval came to the U.S. with David when that year was over. They lived in L.A. until after David was ordained and he took a position as rabbi of Israel Congregation of Manchester, VT; this is his second career.

A wedding is a joyous event, no matter who is marrying, but this one was especially joyous because David survived brain cancer 4 1/2 years ago.

Yuval’s siblings and mother were all there; they hail from Israel, the Netherlands, and Florida. His mother speaks Arabic and Hebrew “only”, but we could communicate with our hugs, and smiles, and tears. We even have the same Hebrew name.

Other than family, there were many people there who have known David since he was born. Several of my friends who were there have been my friends for over 50 years including a couple since we were teenagers.

Many of David’s congregants came up to me and told me how meaningful he is in their lives. Many others shared how they had met Yuval and David.

I can’t remember the last time that I smiled so much. We were all surrounded by lots of love.

Meet the Vendors–Mycoterra Farm

They are located on a small property in Westhampton MA, the town where the owner, Julia Coffey grew up. She has been in business there since 2011. Julia studied/worked in the field of mycology for almost 15 years.

Her interest in fungi spawned from soil science studies; mushrooms are amazing recyclers!

Their mushrooms are grown on straw and sawdust substrates, so on their farm, the mushrooms are actively recycling byproducts of local farm and forestry industries. A great benefit of this is that the process is not stinky. Anyone who has been in proximity of a commercial Agaricus mushroom (white button, portobella and cremini) farm knows it can be quite odoriferous as those mushrooms are grown on pasteurized manure. The Agaricus mushrooms are secondary decomposers, growing on already composted materials.

All of the mushrooms they produce are primary decomposers, preferring to grow on fresh organic material. Another popular misconception is that all mushrooms are grown in the dark. While the Agaricus species do for part of their lifecycle, the mushrooms they produce require light to develop properly. The light helps the mushrooms orient themselves properly; without it they can mutate, or they will just fail to grow. It is well known that spores are the reproductive propagule of the mushrooms, analogous to seeds. However, Mycoterra does not grow the mushrooms from spores due to great genetic variability that makes such production unreliable. They grow their mushrooms from mycelium. Mycelium is the living, growing vegetative tissue of the fungus. Producing mushrooms by dividing mycelium is faster and more reliable, much like dividing strawberry plants. The process is started in a controlled laboratory environment to give the mycelium a competitive advantage against contaminants which include bacteria, yeast, molds and other fungi. All of their substrate material is sterilized prior to inoculating with the mycelium. Once the mycelium is established on it’s substrate it is moved into a mild, moist, humid environment where they complete the fruiting stage of their lifecycle. The fruiting stage is when the mushrooms are produced, the mushrooms ARE the fruits. For specific information, refer to the mushroom varieties tab on their site. Mycoterra will now be coming to our market every week.

Rachel’s Table

Rachel’s Table impacts tens of thousands of people who struggle to put food on their plates. In addition to more than 200 volunteers picking up and delivering donated food 6 days a week, RT raises money to sustain their programs that help their agencies provide balanced meals to families and individuals.

They have a new partnership with the Holyoke Public Schools Backpack Program that sends weekend food to homeless and hungry children who only have access to food during the week from school lunches.

The Gleaning Project brings youth to local farms to rescue and donate more than 10,000 pounds of fresh produce each year. this program provides many of the nutritious food often lacking in their diet.

The Kalicka Milk Distribution supplies shelf-stable milk to agencies that serve children.

The Protein and Produce Programs distribute much needed and pricey produce and protein items to their agencies to help ensure well-balanced meals for those who struggle financially.

Essen-tials distributes kosher food to those in the Jewish community who observe the dietary laws and find it even more challenging to purchase expensive kosher food. If you’d like to make a contribution to help them continue their good work, you may send it to them at 1160 Dickinson St. in Springfield, 01108.


Peter Lappin is our raffle winner this week. For $1 you can purchase a ticket at our market table and if your ticket is chosen, win $5 in tokens. This is a way for us to earn some money for the market. You can also purchase one of our pretty Friends of the Farmers’ Market pins for $5 or more also at the market table.

Dragon Boat Festival

It’s coming up this Saturday at North Riverfront Park on West Street in Springfield; it starts at 9AM. Bring the whole family and watch many different boats compete.

This ‘n’ That

If you buy a rotisserie chicken, or make a roasted chicken, save the carcass and use it to make chicken broth.

If you need to cut the crusts off of bread save the crusts and make them into fresh bread crumbs. Freeze them otherwise they’ll get moldy.

If you like to make strawberry jam, see if you can get jam berries. They’re not perfect, but they’re perfect for jam. And speaking of berries, I brought a fresh berry cake from Cerratos in West Springfield to my son’s wedding weekend, and it was absolutely DELICIOUS!!!

Strawberries and Cherry Tomatoes

Strawberries and Cherry Tomatoes

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Market Newsletter June -17, 2014

June 16th, 2014 Posted in Newsletters

From the Market Manager

Celebrate World Refugee Day this week.

On Thursday, June 19th at the Holy Name Social Center, 323 Dickinson St. in Springfield from 6-8PM there will be entertainment, ethnic food, and a short documentary featuring local refugee residents with a panel discussion following.

On Friday, the 20th from 5-7PM at St. Frances Xavier Cabrini Parish, 475 Main St., W. Springfield, there will be a family cultural celebration including educational exhibits, performances, door prizes and games for kids.

On Saturday, June 21st from 10AM-2PM at Commerce High School, 415 State St. in Springfield, the 1st annual World Refugee Day Soccer Tournament featuring area refugee teams will be held.

All events are free and open to the public.


Ellen Rivers is our raffle winner this week. For $1 you can purchase a ticket at our market table and if your ticket is chosen, win $5 in wooden tokens to use at the market.
This is a way for us to earn some money for the market. You can also purchase one of our pretty Friends of the Farmers’ Market pins for $5 or more also at the market table.

Meet the Vendors–House of Hayes Dairy Farm

The House of Hayes dairy farm is located in North Granby, Connecticut, a stone’s throw from the Connecticut-Massachusetts border. The eighth-generation operation is currently owned by Stanley and Dorothy Hayes, and run with the help of their three children; Daniel Hayes; Samantha Hayes; and Ellen Whitlow along with her husband Brian who works off the farm, but helps out when needed.

The Hayes family farming tradition goes back as far as anyone can remember, all the way to the 1820s, when their ancestors had a small herd of milking cows. In the 1920s, Harold Hayes milked around 30 Guernsey cows under the name Brookside Farm. In 1935, Harold’s son Gerald took over, and later started testing with DHIA, eventually becoming a big leader in bringing artificial insemination services into Connecticut. In the 1950s, Gerald and his son Roger bought land adjoining Brookside Farm, and moved to the family’s current location, renaming the operation the House of Hayes Farm. Here they built a six-stall side-opening parlor and milked 50 to 60 Guernsey cows. In 1979 Roger built the current milking parlor and an attached 120 cow freestall barn. In the 1980s, Stanley and his wife Dorothy joined the farm and the herd increased to 150 milking cows. 20 years later, as the next generation began showing interest in joining the business, the family realized they needed to either expand or diversify. In 2005, the family started the Hayes Corn Maze, which they keep open from Labor Day through Halloween. Between 2008 and 2009, the cow herd was decreased to 65 milking cows, and a facility was built to milk Saanens dairy goats and process their own milk products under the name Sweet Pea Cheese.

Over the years, House of Hayes Farm has expanded to produce a number of farm fresh cow’s milk and goat’s milk products. Customers who stop by the farm or local farmers’ markets during the summer, can purchase whole pasteurized milk and chocolate milk, yogurt and Greek-style yogurt, as well as 10 different flavors of chevre and feta.

Farming is a family activity for the Hayes, who divide the chores and split their time selling products at the local markets. On a typical day, Daniel feeds the cows and tends to the crops; Ellen or Samantha feed the calves and clean the barn; Dorothy milks the goats; Stanley works in the processing room and pays bills; Jean – an employee of 15 years – handles most of the morning milkings; and afternoon milkings are done by Stanley, Ellen, or Daniel. Extended family members also pitch in as needed throughout the year with crops, farmers’ markets, and in the processing room. With the addition of the next generation Amelia Louise Whitlow in June, Ellen’s role in the farm has changed as she learns how to be a mother and a farmer at the same time.

House of Hayes Farm has been recognized with the Green Pasture Award in 1999, several silver medals at the Big E Cheese Competition over the past few years, and was named a Harford County 4-H Honor Family in 2007.

As the Hayes business and their family grows, they hope to increase production of their dairy products. Eventually, the family would like to build an aging cave so they can begin making hard cheeses.

“A farm is a great place to raise a family and we want our future generations to have that opportunity” says Ellen. “I love farming because it means I get to work with my family and no matter how hard it may seem there always seems to be some sort of reward like watching a calf you raised grow up to be a cow. The advice I would give someone interested in farming is to go for it. That said, they have to understand farming is not a job, it is a lifestyle, and there will be hard days. But the good ones always seem to outnumber them.”

Sweet Pea cheese

Sweet Pea Cheese varieties

Recipe–Rhubarb Cake

2 T. butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk, or sour milk
2 cups chopped fresh or frozen rhubarb

Streusel topping–
1/4 cup all-purpose flour
1/4 cup sugar
2 T. butter, melted
1/2 tsp. cinnamon

Vanilla sauce–optional
1/2 cup butter, cubed
3/4 cup sugar
1/2 cup evaporated milk
1 tsp. vanilla extract

Preheat oven to 350 degrees. Cream butter and sugar together until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt, add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9” baking dish.
Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
For sauce, melt butter, add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake.

Note–if using frozen rhubarb, measure it while still frozen, then thaw completely. Drain in a colander, but do not press the liquid out.

Market Newsletter- June 10, 2014

June 10th, 2014 Posted in Newsletters Tags:

From the Market Manager

We all hear folks complain about how awful our society is today, and certainly some of it is. But, there are plenty of good people around also. Last week a man stopped by the market table and asked whether he should bring some money that he had found to the ranger station, or leave it with us at the market table. Since I was pretty sure that whomever had lost the money had been at the market, I told him to leave it with us; it was $140. I figured that the next time the owner put their hand into their pocket to pay for something, they would realize that it was missing. That’s exactly what happened, but not at our market.

Two hours later a frantic woman asked if anyone had found some money. I pulled it out of the very safe place where I had kept it and she practically sagged to the ground.

So, thanks unknown gentleman for being so honeest. And, please put your money in a purse or wallet where it is less likely to get lost. Money has been found in the past, but never that much.

Not a week goes by that someone doesn’t say thanks for having this market. I know that you all appreciate the high quality of what is brought to our market. But, the part of the market that has nothing to do with anything tangible is equally as important.

Whenever I’ve written a grant for the market, one of the things I always mention is the community aspect of it. How do you put a price on seeing your neighbors and friends here? Or, on the relationships that have been built up with the vendors? You can’t. In today’s hectic society, it’s terrific to have a place where it isn’t rush rush all the time. We even have a spot next to the market table where you can sit and eat, or visit, or read, or…


Terri Goral is our raffle winner this week. For $1 you can purchase a ticket at our market table and if your ticket is chosen, win $5 in wooden tokens to use at the market.

This is a way for us to earn some money for the market. You can also purchase one of our pretty Friends of the Farmers’ Market pins for $5 or more also at the market table.

Meet the Vendors–Outlook Farm

In 1781, Eliza Norton, at the age of 19, built the Norton Tavern at the top of the hill on Route 66 in Westhampton. He reportedly built the house for his bride. The front upstairs of the house was an open dance hall.

The tavern was on the route of an old stage coach line that guests would use for their travels. The top of the hill was a good spot for the horses to stop for rest and water.

In 1860 Warner Bartlett bought the tavern and renamed it Outlook Farm. He ran the farm until 1920 when Will Fiske bought the homestead.

Will Fiske started peddling his farm products through the valley in the 1930s and 40s. He became well known for his chickens, produce and Outlook Farm sausage.

In 1962 Dave and Mary Lee Morse bought the farm from Will Fiske to raise their family and work the land. Dave had worked summers on a dairy farm while growing up and Mary Lee, who knew little about farming, was enthusiastic. Together they made the commitment to plunge into what would be their lifestyle for the next 45 years.

They cleared land, fixed outdated machinery, planted fruits and vegetables, raised cows and hogs, restored their home and waited on customers at their roadside stand. Though the days were long, they loved the life. They discovered country people had their own form of entertainment–sugar eats, husking bees, kitchen dances, and tin panning, to name a few, were great fun and a good excuse to socialize.

In January of 1994, Dave and Mary Lee turned the farm over to their eldest son, Brad and his wife Erin who carry on the Outlook Farm tradition. Mary Lee continues to help cook and bake for the restaurant and runs the bed and breakfast in the farm house. David Morse died in 2009.

As mentioned, there is a restaurant at the farm along with a store, and they regularly have pig roasts, festivals featuring strawberries, peaches, apples, etc., all of which are grown on the farm. They can cater a pig roast, or something smaller for you. Take a ride up to Westhampton, and check them out for yourself. They have a strawberry festival coming up on June 15th. Check out their website–

Outlook Farm

Support Local Restaurants and get a Farmers’ Market Special on Tuesdays

If you go to A Touch of Garlic, or Typical Sicilian any Tuesday while the market is open for the season, you will be able to purchase a farmers’ market special. Each restaurant will have their own special. This is for eating in only. Mention it when you go in. They may change their specials throughout the season. Thanks for doing this AToG and TS.

This ‘n’ That

Many of you are aware that you can purchase wooden tokens to use at the market. Use your credit, debit, or EBT card and get the tokens. They can be purchased at the market table. They make great gifts also. If you have cookbooks and/or gardening books that you no longer want, bring them to our market. If you want to take any books, please do, but you don’t have to.

Recipe–Scallion Biscuits

You can use chives in this recipe if you don’t have scallions.

2 cups all-purpose flour

1 tablespoon baking powder

scant teaspoon salt

3/4 stick (6 tablespoons) cold unsalted butter, cut into small pieces

1 cup chopped scallions (or chives)

3/4 cup plus 1 T. whole milk

I used my food processor to mix this. Put oven rack in middle position and preheat oven to 450 degrees F. Whisk together flour, baking powder, and salt until it resembles coarse meal. Add scallions and 3/4 cup milk and mix just until a dough forms. Turn out dough onto a lightly floured surface and knead 6-8 times, then pat into an 8” suqare (1/2” thick). Cut into squares or triangles and transfer to a buttered baking sheet (or use parchment paper) about 1 1/2 “ apart. Brush with remaining tablespoon milk, then bake until golden about 12-15 minutes. Serve with butter.

Illumination Night

Come one, come all to the 25th anniversary of Illumnination Night on Maplewood Terrace in the Forest Park neighborhood. Come around 7:30, buy raffle tickets, look at decorated porches, buy strawberry shortcake, and then hunker down in your lawn chair and listen to a band concert. Except for what you buy, it’s all free. EVERYONE IS WELCOME.

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Nasturtium, Bare Root Farm

Market Newsletter- June 3, 2014

June 3rd, 2014 Posted in Newsletters

From the Market Manager

There is a new restaurant serving Southern barbecue at 890 State Street in Springfield. It’s called Q Smokin‘ Good Food. They are open Monday through Saturday from 11-10. It is terrific. Not only is the food good, the restaurant is very classy. While I wish it were in our neighborhood of Forest Park (I’m selfish), I congratulate the Spagnoli family for investing in Springfield. I wish them much success.
They need experienced waitstaff, so if interested, stop by.

It’s truly amazing how quickly recycled materials accumulate. I recycle almost everything. I recently started recycling plastic bags. I didn’t throw most of them away, I used them for something else, but even the newspaper bags add up fast (especially now that I don’t have a dog.) And because I cook so much, the vegetable and fruit scraps for my composter add up. As my grandma used to say, if everyone does a little, no-one has to do a lot.
That same sentiment goes for picking up litter. I know you’re probably saying, oh no not again, the same old mantra. Well, imagine if everyone were to pick up a few pieces of litter each day, how much cleaner our cities and towns would be.

Congratulations to The Kitchen Garden on receiving their certified organic certification.

Did you know that we have a business in Springfield that smokes fish? Rachael’s Springfield Smoked Fish is a business that started in 1934 by the Axler family as Springfield Smoked Fish. They smoke whitefish, trout, and salmon, plus they have other products as well. Rachael’s is open Monday through Friday from 9-4. Unfortunately they aren’t open on Saturdays. Check them out online–, or call 737-8693. I’ve been buying their products for many years and they are always excellent. I have asked them to come to our market, but they say that they don’t have the personnel to dedicate to it.

I was having a conversation the other day with a couple of women and I mentioned how delicious the yogurt is at our market from Sweet Pea Cheese or Trinity Farm. I told them that I particularly like it with cucumbers, a little lemon juice or vinegar, some garlic, salt, and that’s it. They had never had cucumbers that way.


Kathleen Stevens is our raffle winner this week. For $1 you can purchase a ticket at our market table and if your ticket is chosen, win $5 in wooden tokens to use at the market.
This is a way for us to earn some money for the market. You can also purchase one of our pretty pins for $5 or more also at the market table.

Two Events the Weekend of June 7th & 8th

St. Anthony’s Church on Island Pond Road in Springfield is having a Lebanese festival from noon to 12 on Saturday the 7th, and noon to 6 on Sunday. Parking and entry is free.

Bay Path College is having their annual “Are you a Bookie?” for local book clubs and those who just love books.
It is on Sunday, June 8th from 2-4 PM. Authors will be present and some will be on a panel. Books can be purchased and you can “shmooze” with other book club members. It’s free and refreshments will be served. Please reserve your space by registering online at Click on “Kaleidoscope.”

Meet the Vendors–Everyday Healthy Foods

Luz and Henry Guzman have been vegetarians for 20 years. EHF was born from the need to share the taste for good nutrition. They wanted to help those who were seeking an improvement in their daily eating habits.
They offer their customers 3 foods that are not cooked as they know that many foods lose their nutrients when they are cooked.
They make kale chips, flaxseed crackers and fruit leathers.
Luz has been an artist since a young age in her native Colombia, and has worked in Florida at Walt Disney World as a facepainting artist.
Bring your children to their stand at the market for a free hand painting.

Support Local Restaurants and get a Farmers’ Market Special on Tuesdays

If you go to A Touch of Garlic, or Typical Sicilian any Tuesday while the market is open for the season, you will be able to purchase a farmers’ market special. Each restaurant will have their own special. This is for eating in only. Mention it when you go in.

This ‘n’ That

Cookbook Exchange
If you have cookbooks and/or gardening books that you no longer want, bring them to our market. If you want to take any books, please do, but you don’t have to.

Recipe–Rhubarb Upside-down Cake
Make a yellow cake. In a heavy deep cake pan, or a deep frying pan (think cast iron) melt 4 tablespoons butter in pan, add about 3/4# rhubarb, 1 cup sugar, 1 tablespoon lemon juice and 2 teaspoons vanilla. Cook until rhubarb is sort of soft. Then pour the cake batter on top of that, and put into the oven. Usually cakes bake at 350 degrees. When it is done, let it cool for about 10 mintues or so and put a large dish on top of the pan and flip over. Serve it warm if you can. Even more delicious with ice cream or whipped cream.

SHINE–Serving the Health Insurance Needs of Everyone

Trained SHINE volunteers can help you. They offer free, confidential counseling on all aspects of health insurance to anyone on Medicare. To schedule a SHINE appointment, call your local senior center, or call the Regional SHINE office with elder affairs at 413-750-2893. Once you get the answering machine leave your name and number. A volunteer will call you back as soon as possible.

Massachusetts Senior Games

June 14th & 15th at Springfield College. Events include track and field, swimming, basketball, tennis, racquetball, table tennis, volleyball and more. Go to for further information.

Stanley Park Begins Season

The Sunday night band concerts start on June 8th at 6PM in the Beveridge Pavilion Annex and are free. Chairs are provided, and food is available for purchase or bring your own. This week it is the music of Neil Diamond by Kenny LaBelle. The park website is

Mike and Dale Smyth from Trinity Farm.

Mike and Dale Smyth from Trinity Farm.

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Market Newsletter- May 27, 2014

May 27th, 2014 Posted in Newsletters

From the Market Manager

Welcome to King Cow Jerky. Some of you may have sampled their jerky last year when they were just beginning their new business. Now they are here for the season, or most of it as Ezra Wool will be going off to college this fall. Welcome.

Now that the weather has warmed up, you’ll want to buy plants for your garden. Bare Roots Farm planned on being at our market for 5 weeks, and this is week #4, so do your shopping now. Red Fire Farm also has some healthy looking plants.

Not sure if I wrote this previously, but I was thinking about it again. One of our regular customers said that he buys coffee milk for himself and chocolate milk for his children from Trinity Farm. He hides his milk in the back of the refrigerator knowing that none of his kids would think of looking beyond the items that are in front. One day he found a bottle that he had bought at our market this winter 4 weeks after he had bought it and thought that for sure it would be sour. Nope. It was perfect. Fresh milk, glass bottles, a good refrigerator = a great combination.

Years ago I made cream puffs and then I made the filling. I was just about done and realized that I had just made pudding from scratch. It’s easy. I do it that way all the time now, and I notice the difference in flavor if I use Trinity Farm’s milk.

TD Bank at the X copies our newsletter for us each week. Thanks for your contribution to our market.

Steve Cary from Velma’s Kettlecorn is back at our market after having knee surgery. Welcome back Steve; glad you’re feeling better.

Marguerite Seuffert is our raffle winner this week. For $1 you can purchase a ticket at our market table and if your ticket is chosen, win $5 in wooden tokens to use at the market.
This is a way for us to earn some money for the market. You can also purchase one of our pretty pins for $5 or more also at the market table.

Two Events the Weekend of June 7th & 8th

St. Anthony’s Church on Island Pond Road in Springfield is having a Lebanese festival from noon to 12 on Saturday the 7th, and noon to 6 on Sunday. Parking and entry is free.

Bay Path College is having their annual “Are you a Bookie?” for local book clubs and those who just love books.
It is on Sunday, June 8th from 2-4 PM. Authors will be present and some will be on a panel. Books can be purchased and you can “shmooze” with other book club members. It’s free and refreshments will be served. Please reserve your space by registering online at Click on “Kaleidoscope.”

Meet the Vendors–Bridget’s Breads

Bridget Logan’s business, Bridget’s Breads came out of a need for healthy, delicious food after learning that she had multiple food allergies triggered by a severe incident of poison ivy in 2011. Most of the foods available in stores had at least one ingredient that she couldn’t have.
In her own kitchen she researched and experimented with recipes until she had a collection that were delicious and safe for her. Knowing that she wasn’t the only one who had multiple food restrictions, she felt the calling to open Bridget’s Breads to make safe food more available to the people that need it.
Bridget was a physical therapist for 16 years prior to opening her business.

Support Local Restaurants and get a Farmers’ Market Special on Tuesdays

If you go to A Touch of Garlic, or Typical Sicilian any Tuesday while the market is open for the season, you will be able to purchase a farmers’ market special. Each restaurant will have their own special. This is for eating in only. Mention it when you go in. Nino’s Pizza has decided not to participate.

Summer Theatre Begins Soon

Two wonderful theatre companies are very close by–New Century Theatre in Northampton, and The Chester Theatre Company in Chester. Each has 4 plays.
New Century is in the Mendenhall Center for the Performing Arts at Smith College. Their # is 413-585-3220, and their website is Chester’s # is 413-354-7771 and their website is
New Century also has two children’s plays this summer.

This ‘n’ That

Rhubarb freezes perfectly. Just wash it, cut it, and put it into a freezer bag or a container. Use it straight out of the freezer.

If you are going to use asparagus in a casserole or quiche, par cook it first. Boil it for a minute or two and then plunge it into ice water to stop the cooking. Continue from there.

Market tokens make wonderful gifts. They are good for anyone, but particularly for old folks who don’t need another thing that they have to wash, polish, or dust.

Cookbook Exchange

If you have cookbooks and/or gardening books that you no longer want, bring them to our market. If you want to take any books, please do, but you don’t have to.

Recipe–Lazy Stuffed Cabbage

I make mine sweet and sour.

One can tomato soup, undiluted
Apple cider vinegar
Brown sugar

Cut up cabbage

Ground beef, onions, garlic, bread crumbs, water or tomato or vegetable juice, salt, pepper.
Put soup, vinegar and brown sugar in a pot, taste. You want a good balance of sweet and sour. Bring to a boil. Add chopped up cabbage, at least one half of a head. Cook for a little while until the cabbage is wilted. Taste. Fix sweet/sour flavoring.

Make your meatballs. If you use Chicoine’s ground beef it will be particularly good. I’m not telling you how much to use because it always depends on how many people you are cooking for. You may have to adjust the seasoning when the meatballs are done.

Drop your meatballs onto the cabbage, and give the pan a shake. Cover, keep it simmering, and cook until it’s done. Doesn’t take long. If you make this one day, and eat it the next it will be tastier.

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The Kitchen Garden