Thank you to our generous customers for your contributions to Rachel’s Table last week. The containers that they brought to our market were overflowing when they left.
It’s hard for me to comprehend how anyone who is a regular patron of our market doesn’t know about our wooden token system.
I jokingly say that it is our way to keep you from running out of money here. Having shopped at other farmers’ markets through the years, I know that there is always something I want to buy that I didn’t think of prior to getting to the market.
You can use your debit, credit, or SNAP card at the market table, and then receive wooden tokens that you use just like cash; they don’t expire. You can also use them at our winter market that begins in November. They make wonderful gifts also. The denomination is $2.50. The red tokens are for anything, the green ones are EBT, so can’t be used for some things according to the USDA rules.
It’s applesauce making season. If you have freezer space, freeze it, otherwise can it. It couldn’t be easier, and it is so delicious.
Use utility apples, and use a variety; you can mix them. Wash, cut, and put into a pot with a tiny bit of water on the bottom to keep them from burning when they’re getting started cooking. Cook until mushy. Put through a food mill; the skins and seeds won’t go through. Add cinnamon and some sugar if you want to. You’re done.
Moe’s Donuts will do fairs, events, and private parties. If you’ve purchased any of their donuts since they joined us 3 weeks ago, you know what a good addition they would be to any event.
New Restaurant in the N’hood
Welcome to Khi & Eli’s at 754 Sumner Avenue which is on the corner of White St. and Sumner Ave. They are serving soul food, salads, grinders, sandwiches, and dessert. Their number is 733-0077 or 733-0027. Open 12-8, and 12-7 on Sundays.
This ‘n’ That
Please take your tag sale signs down when it is over.
Use your car’s ashtray; cigarette butts aren’t bio-degradable, plus they make a mess.
Put numbers on your house that can be easily read from the street.
Greet new neighbors with something home baked.
Join your neighborhood association and find out what’s going on in your own neighborhood.
Don’t put any grease down your drain; put it into the trash instead. Grease eventually clogs up the pipes in the street.
Recycling helps in two ways–it keeps trash out of the landfills, and it earns money for your town or city.
Plastic bags can be recycled, but not in the recycling bins. Save them and drop them off at a local grocery store. they add up fast.
Register to vote if you haven’t already; it’s a privilege, and every vote DOES count.
Hard cover books can be recycled.
$1 donated to the W. Mass Food Bank can buy $9-13 worth of food.
If you don’t get a copy of this newsletter, you can always read it online. The web address is on the top of this and all newsletters.
Meet the Vendors-The Crimson Lion
We began our company in the early part of 2009. With the availability of many of our great grandfather John Bono’s recipes, we began making various sauces. My dad’s grandfather was a chef for many years in the Springfield area and left a legacy of recipes behind. Our friends and family were enjoying the recipes so much that my dad decided to start a specialty foods business. My dads late best friend Chuck Rae, AKA “The Viking Chef” of radio talk show fame also contributed several recipes. For many years my dad Bill Corcoran, Chuck Rae, along with their families, experimented with various sauces and grilling. Our dad never at the time realized it would result in a family business. The Crimson Lion now offers a varied selection of gourmet specialty foods including various cocktail drink mixes and coffee latte mixes. We supply hot sauces, bbq sauces, gourmet dip mixes, olive oil bread dips, no bake cheesecake dessert mixes, gourmet soup mixes, jams, condiments such as jalapeno honey mustard, onion relish, fruit salsa and specialty salsa. We have also added products such as apple and pumpkin butters, gourmet cocktail drink mixes, and Sangria ice wine slush. Last year we developed a full schedule of shows and plan on selling again at events this year. We also offer wholesale opportunities and a fundraising program that has been very successful to date. We will also consider applying your own label/name to the product. Contact us at 413-896-1114 or 413-642-5288 for more information. (written by Greg Corcoran.)
1# firm, ripe fresh plum tomatoes
1 medium onions
6 pitted green or black olives
2 medium cloves garlic
1/3 cup chopped fresh parsley
2 T. finely shredded fresh basil or 3/4 tsp. dried
2 tsp. drained capers
1/2 tsp. paprika
1/4 tsp. dried oregano, crumbled
1 T. red wine vinegar
1/2 cup olive oil
1 # uncooked spaghetti
Chop tomatoes coarsely; chop onion and olives; mince garlic. Combine tomatoes, onion, olives, garlic, parsley, gasil, capers, paprika and oregano in medium bowl; toss well.
Drizzle vinegar over tomato mixture. Then pour oil over tomato mixture. Stir until thoroughly mixed. Refrigerate covered at least 6 hours or overnight.
Just before serving, cook spaghetti in large pot of boiling salted water just until al dente, 8-12 minutes; drain well.
immediately toss hot pasta with cold marinated tomato sauce. Serve at once.
Raffle Winner–Maurice Proulx
Thanks to those of you who buy a raffle ticket. All of your contributions help us have this wonderful market.
Donate Cold Weather Clothes for ECOS Program
The Environmental program in Forest Park for grade school students in the Springfield schools accepts used coats, mittens, hats, vests, etc. to loan to children who show up for the program without the proper winter wear. Bring them to the second floor of the Porter Lake Skate House in Forest Park. There is a parking lot across the street. If you don’t have a park sticker, just tell the person in the kiosk where you’re going and they’ll let you in free.
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