Farmers' Market at Forest Park

A Weekly Newsletter from Belle Rita Novak, Market Manager

Market Newsletter – May 26, 2015

May 26th, 2015 Posted in Newsletters

From the Market Manager 

Have you ever thought about how fortunate we are to live in a region that still has so much agricultural industry? There are no more farms left in Springfield, but we don’t have to travel far to find a farm. Although most states have lost farmland (as have we), Massachusetts has seen an increase in farms in recent years. Not a lot, but some.
Something I have noticed is that the people who are our vendors who are farmers, are very well educated. If you stop and think about it, they have to be. There are so many things that they have to know. It isn’t enough just to know how to grow something. The dairy and meat farmers are on duty 24/7. There are no days off for them unless they make prior arrangements.
I’m not telling you to kiss a farmer (ask first), but appreciate their hard work, and say thank you once in awhile.
We have received a significant contribution from Health New England. Thank you so much!

Illumination Night

Every year for over 25 years, on the night before Fathers’ Day, (June 6th this year) the Forest Park Civic Association has a party to which everyone is invited. A band plays, some people on the street where the party is held decorate their porches, refreshments are sold, and a general good time is had by all.
This year Illumination Night is being held on Marengo Park and Bellevue Ave. At 6:30 there is a children’s parade with decorated bikes and costumes (if the children want to wear a costume), at 7 the visiting starts, at 7:30 there is a singalong, and at 8 the band starts playing. Except for the refreshments, it’s all free. Bring a chair and bug spray. Everyone is welcome.

Coming up on June 7th

The Springfield Preservation Trust is having its spring house tour from 1-4 PM. The area to be toured is Forest Park Heights. You can purchase tickets in advance for $15. Get tickets at Flowers, Flowers at 758 Sumner Avenue, or The Flower Box at 596 Carew St., both in Springfield. Or, on the day of the tour for $20 on Maplewood Terrace just off Fort Pleasant Avenue; you’ll see a sign.
The Jewish Community Center is having a program for children and an artisan festival. The children’s program is Touch a Truck and a bounce village from 11-3. The cost for that is $15 per family in advance, or $20 at the door. Park in the Converse St. lot. The artisan festival is from 10-3. There is no entrance fee for that. Please park in the B’nai Torah parking lot for that event.

Ways to Save Energy, Money, etc.

• Don’t let the water run. Every minute your faucet runs about 2.5 gallons of water is wasted.

• The single use pods for coffee makers are mostly non-recyclable. If placed end to end, the billions of single-use coffee pods sold in 2014 would circle the planet at least 10 times.

• Drive more slowly. Doing so really does save gas.

• Turn lights off when leaving a room. Purchase longer-lasting LED lights, which reduce energy costs and consumption by up to 80% compared to incandescent bulbs.

• Use cold water for washing clothes. Wash only full loads. You clothing will get clean in cold water.

• Start using cloth napkins. If everyone used one less paper napkin a day, more than a billion pounds of paper would be kept out of landfills annually.

• Register for opt out services for junk mail. One service is This is better than recycling the unwanted mail.

• Use the microwave more. For smaller meals th ey u se 3 0 -8 0 % less energy than conventional ovens. If you do use your conventional oven, keep the door closed. Every time you open it, you lose about 25 degrees.

• Turn off your car engine. Don’t let your car idle. Modern car engines need only 30 seconds or so to warm up, and idling for more than 10 seconds uses up more gas than turning the car off and on does.

Recipe–Savory Kugel

Kugel is a German word that means pudding. There are many types of pudding, one that is most well known is a noodle pudding, a sweet concoction made with noodles, eggs, and dairy products. Here’s a recipe for one that isn’t sweet. Cook fresh spinach then squeeze the liquid out, then chop it up.

1 bag of egg noodles 1 stick of butter
2 packages of frozen chopped spinach, defrosted and squeezed dry, or cooked fresh spinach, also drained of excess moisture and then chopped.
6 eggs
1 pint sour cream or plain yogurt
2 packages dried onion soup or dried vegetable soup

Cook noodles, drain. Add butter to hot noodles; let it melt. Add dried soups. Add eggs, and yogurt or sour cream. Mix well. Put into greased pan, either 2 8×8 pans, or one 9×13. Bake at 350 for about 45 minutes to an hour. You want the top to be slightly browned. You can make this in muffin cups for individual kugels. This freezes very well.

Visit a Museum

Many libraries offer free or reduced rate passes to many of the museums in Western and Central Mass. Usually there is a list of what’s available at the circulation desk.
Check out some of the smaller museums in the region; there are plenty of them.
One of my favorites has been Old Sturbridge Village. When I was in 3rd grade, my school took us on a mystery trip, and Sturbridge Village was the destination. I’ve been back many times. I took one of my grandsons there when he was 8. After only a few minutes there he said, “Grandma, I know we’ve only been here a few minutes, but I like this place already.”

WIC and Elder Coupons

These coupons will soon become available. You have to ask for them. The WIC offices want those of you who receive WIC benefits to ask for them because a fairly large percentage of the coupons were never redeemed when they were mailed out.
The senior coupons you also have to ask for. Contact your local senior center and get your name on a list. We do not hand them out here at the market.
WIC farmers’ market coupons are for produce only. Elder coupons are for produce and honey. That’s it. They both have to be used by the end of October.


There are many items that make great gifts at our market. One that is always welcome are our wooden tokens. If you know that someone shops here, or could, think of them as a gift. It is also easy to put together a fabulous basket of items–maple products, honey, relishes, jam and jellies, soap and lotion, sauces, etc.

Mycoterra Farm

They hope to return with their wonderful mushrooms. Child care is the issue that is keeping them away for now.

Remember to LIKE us on Facebook! You will get even more updates. Be sure to check the “get notifications” button when you like our page, then you won’t miss a post.

Red Fire Farm

Market News- May 19, 2015

May 19th, 2015 Posted in Newsletters

From the Market Manager

My daughter lives in Washington, DC and has been going to one of the local farmers’ markets. there. This weekend she bought strawberries, yellow cherry tomatoes, and some other items that we don’t have just yet. But they’re coming. I love how excited she gets being able to purchase such wonderful produce from a local market.
Each week at a farmers’ market is different. That’s part of why it’s such a good idea to get into the habit of coming each week. I know that we will have baby bok choi, some greens, radishes, green garlic, and scallions this week, along with some cold storage items like apples, potatoes, carrots, parsnips, and celery root.
The new Locally Grown magazine is out from CISA. In it you will find lots of information about who has what in the Pioneer Valley. You will also find information about the approximate harvest dates in Western Mass. If you’ve never had a garden, or don’t think much about it, it’s good information to have, so that you won’t get frustrated waiting for your favorites.
Our market is the largest farmers’ market in this part of the Pioneer Valley. It isn’t large as far as national standards go, but it’s a good size for Massachusetts.
On a totally different subject–a friend and I were talking the other day about not being people who have to buy, buy, buy all the time. We weren’t talking about groceries, just general stuff. I said that we were lucky to have been raised by people who lived through the Depression, and she agreed. We have an appreciation for what we have, and are thrifty people as a result of the lessons we learned from our folks.

Welcome New Vendors!

Last week White Buffalo Herbs was here for the first time. Carol Joyce is a community herbalist and has a line of herbal teas, kitchen herbs, herb extracts tinctures, aromatherapy and more to offer.
George Gee’s All-Purpose Barbecue Sauce has, you guessed it, barbecue sauce for many uses. Stop by for a sample.

One More Household Hazardous Waste Collection in Springfield

Call 787-7840 to make an appointment, and to get directions and details. The date is May 30th from 8 to noon.

Springfield Preservation Trust

The SPT will host its annual preservation awards reception to honor individuals and organizations that help restore and preserve historic places in Springfield. The event is open to the public and will take place on Wednesday, May 20th at 6PM in Center Court of Tower Square, 1500 Main Street in Springfield. To be honored are:
• Concerned Citizens of Springfield for restoration of 54 Fairfield St.

• Cross Town Corner LLC for restoration of 22 Winthrop St., 71 Adams St., 93 Pine St., and 116 Hancock St.

• Demetrios Panteleakis for restoration of 83 Bowdoin St.

• DevelopSpringfield for exterior restoration of 83 Maple St.

• Eagle Home Buyers LLC for restoration of 155 Florida St.

• McIntosh Condo Association for exterior restoration of 385 Worthington St.

• Morrell Thomas for exterior restoration of 122-124 Florida St.

• Robert McCarroll for exterior restoration of 44-46 Dale St.

• Roman Catholic Bishop of Springfield for exterior restoration of 68 & 78 Elliot St.

• The Edward Sims Award for Stewardship will go to Dieter Lutz for 138 Dartmouth Terrace

• The Robert Holbrook Award for Stewardship will go to Melinda Phelps for 192 Springfield St.

• The George Pooler Award for Stewardship will go to Thomas and Sandra Valentine for 400 Maple St.

Thanks to the Trust for all of their work and to the above organizations and individuals who help to preserve some of the treasures that we have in our city.

When Raw isn’t Always Better

The Boston Globe had an article in Sunday’s paper that said that some vegetables are most nutritious when they are cooked rather than raw. They are:
• Tomatoes
• Carrots
• Asparagus
• Spinach
• Mushrooms
According to Rui Hai Liu, a professor in the
department of food science at Cornell University who has studied how heat affects food, “Many nutrients in fruits and vegetables are bound in the cell walls. Cooking helps release them, so they’re more bioavailable and absorbed by the body.”

How to Make Compost

1. Add 3 parts “browns”–fall leaves, straw, salt marsh hay, shredded paper and cardboard, chipped brush, sawdust, pine needles (should not make up more than 10% of total material in pile.)
Add one part “greens”–grass clippings, weeds, (not laden with seeds), vegetable and fruit wastes, seaweed, eggshells, coffee grounds and filters, tea bags, manure (horse, cow, rabbit, chicken, goat, gerbil, etc.)

2. Mix or layer materials–after every 12” or so, add a few shovelfuls of rich soil or compost.

3. Keep it damp and aerated. Wait a few months and voila…black gold.

Rhubarb Crumb Bars

For the streusel–6 T unsalted butter, melted, plus room-temp. butter for pan
1 cup all-purpose flour, plus more for pan 1/2 cup packed light brown sugar
1/4 tsp. salt
For the cake–1/2 pound rhubarb cut into 1/2” pieces
1 T. light brown sugar 1 cup all-purpose flour 1/2 tsp. baking powder 1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temp. 1 cup confectioners’ sugar
2 large eggs
1/2 tsp. vanilla extract

Directions–Preheat oven to 350 degrees. Butter an 8” square baking pan. Line with parchment paper leaving a 2” overhang on 2 sides. Make streusel: Whisk together butter, brown sugar and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl using an electric mixer, beat butter and sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45-60 minutes. Cool. Using paper overhang (if you don’t have parchment paper, foil works well), lift cake from pan. Cut into 16 bars.

Don’t forget to “Like” us on Facebook to keep updated!

White Buffalo Herbs

Newsletter- May 12, 2015

May 13th, 2015 Posted in Newsletters

From the Market Master
I will not be surprised when many of you come up to me today and say that you forgot that last Tuesday was the first Tuesday in May, hence the start of our farmers’ market. I bet we’ll be a lot busier today.
Due to the cold spring, asparagus was slow growing. But not now. We should have lots of it this week. It doesn’t matter whether the stalks are thin or thick; it tastes the same. Thin spears tend to be from younger plants, thick spears from older ones.
If you find spears where the top is closed and the bottoms look juicy, it’s fresh. Tops opening and bottoms dry, it isn’t.
Instead of breaking the stalk to get rid of less tender parts, cut off about 1 1/2” of a stalk, or peel it. When you get to the bottom peel a little more aggressively.
Do NOT put the peels down the garbage disposal.
Asparagus cultivation dates back to early Greek and Roman civilizations, but our local fondness began in the 1920s here in the Pioneer Valley. Hadley asparagus became world renowned.
It is recommended that it not be boiled. Cook it other ways to maintain its flavor, and don’t overcook it. Roasting is very popular. Lay the spears flat in a pan, sprinkle it with chopped garlic, sprinkle some olive oil and kosher salt on it, cover. Bake at 400 degrees for 5-10 minutes. Stick the tip of a paring knife in a spear. If it goes in easily, it’s done.
Asparagus is also excellent cold with a lemon mayonnaise dressing.

Hard cover books can be recycled. Empty motor oil and anti-freeze bottles can’t be. Ditto brake fluid bottles.
Paper cartons for milk and orange juice, etc. can be recycled with bottles and cans. Don’t include drink pouches.
Never put oil of any kind down the drain. Cooking oil should be discarded in the trash, and motor oil, etc. should be brought to a service station where they have facilities to store used oil before it is picked up by a recycler.
Black plastic is not recyclable.
Tyvek envelopes (you know, the kind that you can’t rip) can be recycled with plastic bags.

Forest Park Civic Association
The FPCA is celebrating its 50th year of operation this week. Actually, it was formed in 1963 as a response to a proposal to enlarge a small shopping center on Sumner Avenue where Friendly’s is now. They wanted to expand in the rear where Spruceland Ave. is. It wasn’t an historical district then, so there was no protection to keep anything from being destroyed.
You can thank the farsighted folks from those days for Sumner Avenue not looking like Boston Road with mostly commercial businesses. We still have many Victorian style houses and lovely old apartment buildings.

This ‘n’ That
In past newsletters I have written about the importance of having numbers on your home that are visible from the street. There is a proposal in our legislature to require just that. Some of thepushback is because some people think that it won’t be attractive. Who cares? Isn’t it better to have big enough numbers that can be read easily no matter what the circumstances are, but especially if an emergency vehicle has to find your house? Don’t put this off.

Please pick up litter when you go out for a walk, and if you are still a smoker, don’t throw your butts on the ground; the filter isn’t recyclable, and it makes a mess.
Please note that the speed limit in the park is 15 miles per hour. Slow down please.

EBT/SNAP Benefits
What can you use your tokens for here at the farmers’ market? Anything that is food including honey and maple products, and plants that will grow food such as tomatoes, basil, etc. You can’t use them for soap, lotion, alcohol, prepared food, or plants that aren’t food plants.
We will be receiving some grant money that will allow us to give extra tokens when you use your EBT card. The tokens will have an X on them and can only be used for purchases of produce. They will be worth $2. We don’t have the money yet, so we aren’t starting this yet.

Libraries are magical places. I remember that when East Longmeadow was proposing to build a new library an old man said he didn’t know what we needed libraries for anymore. I thought that was one of the dumbest things I’d ever heard.
We have a fabulous system here in Western and Central Massachusetts–the CWMARS system. You can order a book, cd, dvd, or other library material, and it will be sent from another library in the system. Some libraries are even loaning out Kindles and iPads. I know that Longmeadow and East Longmeadow do. I took a Kindle on a trip recently and I loved the convenience of having several books with me in a small device.
In addition to having things to borrow, there are often special programs at libraries. On Wednesday, May 20th, at the Storrs Library in

Longmeadow, the Redstone Rehabilitation and Nursing Center is presenting Tea for Three, Lady Bird, Pat & Betty. This is a witty, winning solo show about 3 women who were first ladies. It’s at 6:30. Register online or call 565-4181 x1620. It’s free.

Asparagus Recipes
1# fresh asparagus, trimmed and cut into 1” pieces.
1/2 cup chopped onion
1 (14.5 oz. can) chicken broth
2 T butter
2 T. all-purpose flour 1 tsp. salt
pinch black pepper
1 cup milk or half and half
1/2 cup sour cream or plain yogurt 1 tsp. fresh lemon juice

1. In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover and bring to a boil, reduce heat and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender and set aside.
2. In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth and increase the heat to medium. Cook stirring constantly until the mixture boils. Stir in the asparagus puree and the milk or cream.
3. Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don’t allow it to boil. Serve right away.
************************************** Stir-fried asparagus
Prepare asparagus, cut into 1” pieces. Sauté some garlic, and add the asparagus. Cook ‘til tender. Serve that way with a little kosher salt sprinkled on it, or make a sauce with chicken broth, cornstarch and a little soya sauce.

Don’t forget to “Like” us on Facebook!

Market News – May 5, 2015

May 4th, 2015 Posted in Newsletters

From the Market Manager

Welcome to the 18th year of our marvelous market. Throughout the years we have had such terrific cooperation from the very first time that we mentioned having a market in our neighborhood to the present.
Often when I have attended farmers’ market meetings with other managers I have heard stories where the markets have had difficulty doing what needs to be done. We have been fortunate that that hasn’t been the case for us.
In our current location, the park administration and employees couldn’t be more helpful. Everything is done in a timely fashion, and our job is made so much more pleasant.

As always you will find some new vendors here. We welcome Sun Kim Bop with her food truck serving Korean food; Wheelhouse Farm LLC, a new venture for them who also will serve food for lunch and to take home; Bear Meadow Cidery who was at our winter market with hard cider, and is joining our Tuesday market; and Sweet Cakes by Tanya with baked goods. Tanya recently purchased Essen & Fressen on Dickinson St., so if you want some of her baked things in between markets, go over there. She also serves breakfast and lunch. it’s just across the street from Fountain St. We also welcome Francis DiPasquale who is selling plants for your garden.
Anytime you’d like to make a financial contribution to our market, please do so. We operate on a fairly slim budget, so every little bit helps.
Those of you who have purchased tokens at our market know that we ask anyone other than EBT customers to contribute $1 toward the cost of having the credit card machine if they purchase more than $25 in tokens. This helps to defray the cost which is about $1,000 year.

This ‘n’ That
When you return your milk bottles to Trinity Farm, please don’t leave the caps on; they don’t re-use them.
By 2050 there will be 9 billion people on the
planet. We’ll have to produce more food in the next 50 years than all of mankind has produced in the last 10,000 years combined.

I recently attended a talk by Charlie Nardozzi, an author and landscaper. He recommends that we landscape our yards with edible plants. Here are some of his suggestions.

Ornamental Vegetables–’Red Bor’ kale; ‘Mortgage Lifter’ tomato; ‘Variegata’ pepper; ‘Golden Sweet’ snow pea; ‘Shiraz’ snow pea; ‘Red Noodle’ asparagus bean.
Edible Trees–‘North Pole’ columnar apple; ‘Liberty’ disease resistant apple; ‘Dwarf Northstar’ cherry; ‘Brown Turkey’ fig; Serviceberry; ‘Meader’ persimmon; ‘Geraldi’ dwarf mulberry.
Edible Shrubs–Blueberries, 1/2 high and highbush; Alpine strawberries; ‘Red Hinnomaki’ gooseberry; ‘Pink Champagne’ currant; ‘Black Lace’ elderberry; Honeyberry.
Edible Shrubs–Somerset Seedless’ grapes; Hardy kiwi.

Charlie also sends out emails with gardening information. If you’d like to receive them, go to and sign up. He has a new book coming out this month. He lives in Vermont and does lots of speaking about gardening.

If you start recycling plastic bags, you will be amazed at how quickly they add up. As long as the bag is clean, it can be recycled. Many grocery stores have containers to receive them. They are eventually melted down. You can also bring clean bags with handles on them to our market and give them to a vendor.
When you put plastic bottles into recycling, keep the cap on.
Don’t recycle metal hangers. Give them back to the cleaners, or throw them away. They mess up the machine that separates the recyclable items.
Only plastic egg boxes are recyclable; foam and paper ones aren’t. You can bring those back to our market and give them to the people who bring eggs. (Actually, you can bring all egg boxes back to the market.
Please remove the greasy part of a pizza box and put the rest in recycling.
I was recently told that only about 35% of all glass is recycled. Most breaks when put into the trash, or the truck, or when it’s off loaded. I suppose the glass that is recycled is from the returns of glass bottles because they are crushed and used in many ways elsewhere.

Household Hazardous Waste Disposal in Springfield
On May 9th and 30th, you can bring hazardous waste to Grochmal Ave. in Indian Orchard. There is a 10 gallon limit per household. Call 787-7840 for more details and an appointment. Springfield residents only.

Coming up at Stanley Park
May 6th–How to care for your roses in the fall and winter from 10-11. Use gate 2 or 3 for parking and easy access to the rose garden.
A nature workshop , “Enjoy the Birds of Spring” from 8-10 AM, will be held on Sunday, May 17th. Bring binoculars if you have them.

This includes a walk through a variety of habitats in the sanctuary during the height of spring migration, stopping to enjoy both resident songbirds and tropical migrants as they feed and sing. Meet at the main entrance sign to the Frank Stanley Beveridge Memorial Wildlife Sanctuary. Heavy rain cancels.
All of these programs are free.

Trickle Down Effect
When you shop at a farmers’ market, you are helping money trickle down into the local economy. The vendors overwhelmingly shop at local businesses, etc.

Ramps & Fiddleheads
Ramps are a wild member of the lily family, and fiddleheads are the unfurled tips of the ostrich fern. Ramps have a slight oniony/garlic flavor, and the only word I can use to describe the taste for fiddleheads is green. Fiddleheads are always eaten cooked; stir frying works best for both. Outlook Farm had them last year.

Recipe–Maple Cookies
1 cup butter
1 cup packed brown sugar 1 egg
1 cup maple syrup 1 tsp. vanilla
2 tsp. baking soda 1/2 tsp. salt
4 cups all-purpose flour 1/3 cups granulated sugar

1. Preheat oven to 350 degrees
2. Cream the butter and brown sugar; add the egg, syrup, and vanilla. Mix until well blended. Mix together the flour, salt, and baking soda. Stir into mixture until well blended. Shape into 1” balls and roll in sugar. Place on greased cookie sheets about 2” apart and flatten slightly.
3. Bake 8-10 minutes in the preheated oven.
Cool on wire rack.

PS: Use grade B syrup for these; more flavor.


Don’t forget to “Like” us on Facebook!


Market News – October 28, 2014

October 28th, 2014 Posted in Newsletters

From the Market Manager

Well, this is it, the last day of our 17th year of operation, and it’s been a fabulous year. As I said last week, the weather has been cooperative, even last week when rain was supposed to be on and off all afternoon. It never rained, we had blue skies, and the temperature was moderate.
Thanks to all of you loyal customers. I suspect that some of you shop here not only because the food and other products are so good, but also because you know how important buying locally is. As I often say, if you want to go for a ride in the country, you aren’t going so that you can look at housing developments; you’re going to look at the beautiful countryside.

Concerned Citizens for Springfield is our non-profit sponsor. This organization was established in 1995 by some owners of rental real estate because they didn’t like the way our neighborhood of Forest Park was heading. Eventually neighborhood residents and others became involved with it. In the almost 20 years of its existence, CCS has rehabbed several properties, built new housing, eliminated graffiti, established community gardens, landscaped areas of the neighborhood, improved Johnny Appleseed Park with new playground equipment, hosted landlord training sessions in cooperation with the Rental Housing Association and HAP Housing, worked closely with Wynn Properties to improve the apartments on Longhill Street, (Forest Park Gardens) and much more. 340 Dickinson Street was their first rehab project. They have also done 46 Forest Park Avenue, and 115 Sumner Avenue among others. All of these properties were very distressed before CCS became involved.
This all-volunteer organization continues to improve our neighborhood at every turn.

Two weeks ago one of our regular customers gave me a card with a sheet of the new farmers’ market stamps in it along with a note thanking me for all that I do for the market. It is truly a labor of love, and I thank everyone, customers, vendors, donors, & volunteers for helping to make our market so successful.

Winter Market

This market is held in the old monkey house here in the park. Come in the Trafton Road entrance; the monkey house is the second building on the left. We will start on November 8th, then the 22nd, then December 13th & 20th. After that it will be the second and fourth Saturdays of each month, NOT every other week, NOT every other week.

Recipe–Cauliflower with Olives and Rosemary

1 head cauliflower
2 T. olive oil
20 +/- Mediterranean-style black olives
2 teaspoons coarsely chopped fresh rosemary
salt and pepper to taste
1 T. extra-virgin olive oil

Cut the cauliflower into florets about the size of a silver dollar.
Bring a large pot of salted water to a boil. Add the florets and blanch until almost cooked, but still a little crunchy, about 2 minutes. Transfer to a bowl filled with iced water to stop the cooking. Drain and let dry
Heat the olive oil in a sauté pan over medium heat; add the cauliflower and sauté for 2 minutes. Add the olives and sauté until the cauliflower colors lightly, another minute or two. Add the rosemary and cook 30 seconds. Season with salt and pepper; drain off the oil.
Transfer to a serving bowl and drizzle with the extra-virgin olive oil.

Meet the Vendors– Moe’s Donuts

Moe’s is one of our two most recent vendors. Al Fini, a well known farmer in the region and Maureen’s father, came by the market table several weeks ago with a dozen donuts in hand, 6 cider, and 6 raised yeast which they gave to me to try at the same time saying that they’d like to be part of our market. The donuts were delicious! I did share them and asked the opinions of the people with whom I shared them. All opinions were positive.
Maureen and Mark Weiner have been part of each other’s lives for over 30 years; they were high school sweethearts. Maureen learned the ins and outs of working at farmers’ markets from her dad, and Mark learned the nuances of baking from his grandmother Edith who had worked in a Central Massachusetts bakery during the Depression.
Maureen and Mark raised two daughters, Lauren and Allison. After they went off to college, they looked for an innovative way to help cover their daughters’ student loans–Moe’s Donuts was born.
Their business is relatively simple; there is no storefront, no shop, and no regular business hours. They only cook at fairs, markets, and other events. The products are relatively simple also–2 or 3 varieties of donuts, and a couple of beverages, and that’s it.
Their website is MOESDOS.COM. They will be at the winter market.

Flu Shot Clinics

Every town/city has these clinics. Springfield has another one on Thursday, November 6th at the Evangelical Covenant Church, 915 Plumtree Road from 1:30-3:00 PM. It’s free. Last year 33,000 people in the U.S. died from the flu.

Vote! Vote! Vote! Vote! Vote! Vote!

The turnout for voting in our country is pitiful. It is a privilege to vote, so please do. The general election is Tuesday, November 4th. Please don’t throw away your vote; every vote does count.

Your Fairy Godmother

Many people ask what I do during the off season. Although we do have a winter market, and I do work on both markets all year long, I do have other things that I do as well.
I have a little business that I call Your Fairy Godmother. I cook, elder sit, baby sit, drive, organize kitchens and offices, and do other things as well. Pick up one of my brochures here at the market.

This ‘n’ That

Pickled beets are very easy to make. Boil then peel, then cut into slices or chunks. Add some vinegar, a teeny bit of sugar, mix together and every so often turn the closed container upside down to marinate the beets, and in a day or so, they’re done. You can add onions also.

Please make it your project to pick up some litter every day.

Check out what the Bing Arts Center has to offer and attend some of the events. Brian Hale in particular has worked very hard for several years to open the Bing and to keep it running. He has to have community support to keep it going. Nothing is expensive; most events are on Friday and Saturday evenings.

Used mashed vegetables–potatoes, carrots, parsnips or onions to thicken soups and gravies. They add flavor and texture without almost no calories. You can also use instant mashed potatoes as a soup thickener. That’s the only thing I think they’re good for.

If you haven’t already contacted MassSave, do so. They can save you many dollars on your energy bills.

Stay in touch on Facebook!

Market Newsletter-October 21, 2014

October 21st, 2014 Posted in Newsletters

From the Market Manager

One more week to go. Where does the time go? The weather was cooperative this year; we had very few 90+ degree days, the thunderstorms all passed us by, and whatever rain we got was a sprinkle, not enough to keep you away. Nothing empties out a farmers‘ market faster than a thunderstorm.

As you will read elsewhere in this newsletter, our winter market begins on November 8th. This is our 5th year for this market. It’s different than our Tuesday market of course, but we still have lots of offerings. We don’t load it up with crafters either.

Just as our Tuesday market is different each year, so is the winter market. Life changes for all of us, so vendors who thought they’d be at a market sometimes can’t make it.
When a vendor who is usually at a market can’t make it, and they know ahead of time that they won’t be here, they tell their customers.

Outlook Farm, our only original vendor from our 1998 season, doesn’t come to the winter market, so either buy extra today and next week, or go visit their store in Westhampton. It’s easy to get to. They are open all year, every day. You can buy their cider and freeze it, just make sure that you freeze it with some headspace in the container.

Bridget’s Breads isn’t going to be at our market in November, so if you want her baked goods before December, buy extra now.
There is a new license plate that will be available if enough people sign up. It’s the “Choose Fresh and Local Food” plate. The additional cost of a MA special plate is a tax-deductible charitable contribution. This will benefit immigrant farming projects, farmers’ markets, and a vibrant Massachusetts farming economy. Go to for details.

Raffle Winner–Juanita Martinez

Winter Market
This market is held in the old monkey house here in the park. Come in the Trafton Road entrance; the monkey house is the second building on the left. We will start on November 8th, then the 22nd, then December 13th & 20th. After that it will be the second and fourth Saturdays of each month, NOT every other week, NOT every other week.

Recipe–Cabbage Soup
This is my grandmother’s recipe; she was from Poland. It is sweet and sour. This is a terrific soup to make this time of year with the beautiful cabbage that is local.

Onions, carrots, celery, canned tomatoes, cabbage, beef, vegetable, or chicken broth, brown sugar, cider vinegar, raisins, salt and pepper.

Sauté onions, add rest of ingredients up to the vinegar, sugar, salt and pepper. After the cabbage has cooked down some, season the soup with the sugar and vinegar to taste. Add salt and pepper to taste. Throw the raisins in at the end for additional texture and sweetness. This freezes well.

As with any soup, use as much or little of any ingredient as you like.


This ‘n’ That
You can freeze bananas to use in breads or cakes. When they defrost they will be nice and “squooshy”, perfect for your recipe.

Those of you who have WIC or elder coupons have to use them by next week; they aren’t good after that.

The WIC coupons that you get for fruits and vegetables in the grocery store can be used for fresh, frozen, or canned items. I once saw someone with those coupons, and I think she misunderstood them. If a coupon is for $6, you don’t have to buy one item worth $6; you can buy multiple items that total that amount.

Garlic isn’t supposed to be kept in the refrigerator; neither are potatoes.

Please patronize local businesses; keep your local money local. It really helps our economy.

Meet the Vendors–Mt. Warner Vineyards

Mt. Warner Vineyards is one of our newest vendors, having joined us on September 2nd after we got permission from the Park Commission to sell wine at our market. The Legislature voted to allow wine sales at farmers’ markets in 2010, but initially the commissioners didn’t think it was a good idea. They eventually came around to think that it was a good idea when they were presented with the experiences of many other markets in Massachusetts that sold wine.
Mt. Warner is a Farmer-Winery located in Hadley, Massachusetts, a small town in the beautiful Pioneer Valley. Their philosophy is to recognize the unique characteristics of this agricultural climate, and thus they grow the grapes and fruit from which their award-winning wines are made.
What began with 25 vines and a hobby winemaking passion has grown into a modest vineyard and a micro-winery. Their wines have been recognized in many national and international competitions, and they continue to maintain a single focus: making quality wines that can be enjoyed in any season. They produce white, red, and rose wines including some dessert wines.
In addition to producing fine wines, Bobbie and Gary Kamen practice the art of beekeeping, vital for so many of their fruits and vegetables. They produce honey and honey products from that. You can contact them if you’d like to have a vineyard/winery tour. They are available for tours from April 1st to November 30th by appointment. Their email is, or phone 413-531-4046. Their website is:

Flu Shot Clinics

Every town/city has these clinics. Springfield has one more on Thursday, November 6th at the Evangelical Covenant Church, 915 Plumtree Road from 1:30-3:00 PM. It’s free. Last year 33,000 people in the U.S. died from the flu.

‘People in Your Neighborhood’ Exhibit at the Quadrangle

Sarah A. Concannon, the artist, is the daughter of one of our regular customers. Sarah lives in the 16 Acres section of Springfield, and is an inventory control analyst at Baystate Health. She features a portrait of a resident from each of the 17 neighborhoods of Springfield.
She says that Springfield has a lot to offer and it’s a far more diverse place than anywhere else that she’s lived
The exhibit goes on view today, and goes through January 11th at the Lyman and Merrie Wood Museum of Springfield History.

Springfield Hazardous Waste Collection, October 25th, 8-noon

This is for Springfield households only, no businesses. You must call 787-7840 to make an appointment. The collection depot is on Grochmal Avenue in Indian Orchard. There is a 10 gallon limit per household; no latex paint, that can be disposed of in your trash.

“Like” us on Facebook to keep in touch!

Market Newsletter- October 14, 2014

October 14th, 2014 Posted in Newsletters

From the Market Manager

The tokens that you purchase at the market table are good all the time; they don’t expire.

The Amherst Cinema is having recorded performances of the Bolshoi Ballet’s 2014-15 season. The series begins on Monday November 3rd. Some are on Mondays, and some are on Sundays. Tickets are $18 each. Go to their website– for details. It’s a lovely theater.

Mycoterra Farm has mushroom growing kits that would be a marvelous gift. Each “log” will yield several pounds of mushrooms.

There is another Springfield Public Forum this week on Wednesday. John Hunter will speak about Drafting the Blueprint for Peace. It’s at Symphony Hall at 7:30. As always, it’s free. Go to their Facebook page for details about the final two programs.

I’ve had Khi & Eli’s food twice, and everything I’ve had is excellent. That’s the new restaurant on the corner of White & Sumner. It is mostly for take out. Closed Mondays, open every other day at noon. Locally owned.

Raffle Winner–Michele Schiff

Winter Market

This market is held in the old monkey house here in the park. Come in the Trafton Road entrance; the monkey house is the second building on the left. We will start on November 8th, then the 22nd, then December 13th & 20th. After that it will be the second and fourth Saturdays of each month, NOT every other week, NOT every other week.

Recipe–Applesauce Spice Muffins

Makes 12 muffins
1 1/2 cups all-purpose flour
1 1/2 teaspoons. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. grated or ground nutmeg
1/4 tsp. salt
2 large eggs
1 cup packed light brown sugar
1 stick (1/2 cup) plus 3 Tablespoons unsalted butter, melted
1 cup unsweetened applesauce
1 cup pecans or walnuts, chopped (optional)
2 T. granulated sugar
1/4 tsp. cinnamon
1/4 tsp. ground allspice
1/4 tsp. grated/ground nutmeg

Cream butter and sugar together, add eggs, add applesauce, then dry ingredients; don’t over mix. Add nuts if using. Put into muffin pan (you can use paper liners if you want to.) Sprinkle topping on each muffin. Bake at 400 degrees on middle rack about 20 minutes.

If you only have sweetened applesauce, that’s fine.

This ‘n’ That

Here’s an easy way to make a winter squash easy to cut and peel. Poke a couple of holes in the squash with the tip of a sharp knife. Microwave it for 5 or more minutes. When it’s cool enough to handle, it’s easy to peel and cut.

Make your own macaroni and cheese; there are lots of recipes out there. Buy cheese ends. I know that Big Y sells them. Ask at other grocery stores if they have them.

If you want to make stuffed cabbage, put your cabbage in the freezer. Let it freeze solid. When you take it from the freezer it will take several hours to defrost. You will be able to peel the leaves off the head of cabbage and stuff them easily.

We are fortunate to have lots of ethnic stores in Springfield. Go to an Asian market and buy what you need there; it is much less expensive than grocery stores.

We have terrific Italian and Middle Eastern stores, as well as a Russian one in West Springfield. There’s also a store called Spices of Asia right next to the West Springfield library on Elm St. It’s on the same side as the Majestic Theater. That store has Indian food which is similar to Pakistani and Nepali food. The prices are reasonable also.

Please don’t throw cigarette butts on the ground; the filter isn’t biodegradable.

Meet the Vendors-Velma’s Kettle Corn

Velma is the name of Eric Bickernick’s wife, the original owner of Velma’s; Steve Cary and he worked together when they started here. Eric lives in the Worcester area, so he concentrated on that part of the state and beyond, and Steve became the Velma’s owner here. They have been part of our market for the last 9 years.
Steve has a full-time job as a videographer, but he makes time for our market. In the summer you will see his children, Nolan, Julia and Bridget helping out. His wife Kelly, a mental health nurse, also helps out on occasion.
Steve likes to joke with his customers telling them that the kettle corn is free-range, organic, low-fat, boneless, dolphin-safe, fair-trade, gourmet, microbrew and chardonnay-compatible kettle corn.
It takes 5-7 minutes to make a batch of kettle corn, and everything you buy from them at the market is very fresh.
On the weeks when Steve isn’t there (he actually takes a vacation in the summer) there are many disappointed people walking around.
Steve literally married the girl next door, and they live in the same Forest Park neighborhood in which they grew up.

Farm Vacations

The Boston Globe had an article in Sunday’s paper about farm vacations. It’s a wonderful way to spend a vacation, especially with children.
When my children were 4, 7, & 8, our family went to Rockhouse Mountain Farm in Eaton Center, NH. We were living in New Hampshire at the time, so it wasn’t that far away. While there are all kinds of farms that offer vacations, this one grew hay, had horses, and provided a relaxing way to vacation. They had a lake nearby with a beach. The older children stayed in a bunk house, and everyone else stayed in the main house. Families ate breakfast together, but children and parents ate separately for dinner.
At the time, 1972 & 73 they had no TV, nor phones in the rooms. Of course times have changed, but I’d bet they still don’t have a TV in the common living room.
We played games, some played musical instruments, we sang, and generally enjoyed each other’s company; it was lovely.
We only went twice because my husband died in December of 1973 and I just couldn’t bear going to a place so soon after his death where we had had such fun.
You can look on the Mass Department of Agricultural Resources (MDAR) website for farms that do this in Mass. Check out the Globe also. Farms that do this are all over the country and Canada as well.

Stay in touch with us on Facebook!

Market Newsletter ~ October 7, 2014

October 7th, 2014 Posted in Newsletters

From the Market Manager

We have 4 more weeks of this market left including this week. We always go to the end of October. I don’t know why so many people think the end of September is our last day. It has never ended in September. There is still plenty of harvesting to be done in the Pioneer Valley.

Apple cider from Outlook Farm will be here this week. It is unpasteurized which is the only kind I buy. I think the taste is much better. You can freeze cider. Pour off some from the container, and freeze it just like that. Or put some in smaller containers; just leave room for it to expand so your container doesn’t break.

A national report said that the number of people getting flu shots is down. Massachusetts still has a higher percentage of people getting shots, but it too is down. The national average is 46% and Massachusetts had 53% of its population getting immunized this past flu season.
I think that even though ebola is not expected to be any kind of problem here in the U.S., many people might have themselves immunized if there were a vaccine available. But, even though influenza can be fatal, and strains of it come around every year, many people don’t bother getting the vaccine. Go figure.

I bought a squash from Phuong’s Asian Vegetables that is different from most. It is an immature winter squash. It looks like a round zucchini, but it is different. You don’t have to peel it, and you eat all of it including the seeds. I sautéed it with some garlic, added a little water, covered it, and then uncovered it for a few minutes.

Skalbite Farm will return in a couple of weeks. He ran out of things to sell.

Raffle Winner–Barbara Parsons

Winter Market

This market is held in the old monkey house here in the park. Come in the Trafton Road entrance; the monkey house is the second building on the left. We will start on November 8th, then the 22nd, then December 13th & 20th. After that it will be the second and fourth Saturdays of each month through April. NOT every other week. NOT every other week.

Recipe–Portuguese Kale Soup

This soup is easy to make. I use a chicken broth base.

Chicken broth, onions, kale, sausage, potatoes, salt/pepper. Chourizo, or linguica sausage are traditional, but you can use kielbasa sausage also.

Sauté onions in a little oil first, add broth, kale and potatoes. Don’t use the stem of the kale, use just the leaves. Put the sausage in last so that the flavor of it isn’t totally gone (although the flavor does go into the broth.) You are done.

Most soup is easy as can be. Use a recipe as a guide; you don’t have to be exact. And, as I’ve said in the past, how much you make depends on how many you are cooking for. Most soup freezes well although potatoes and carrots don’t do so well in the freezer.

This ‘n’ That

PLEASE, put numbers on your house that can be read from the street. If there is an emergency, it will make it easier to find your house. Also, it will be way less frustrating for someone who is looking for your house to find it.

Make fresh bread crumbs in your food processor from the heels of bread, or bread that you aren’t going to use up. Fresh bread crumbs will get moldy if you don’t use them up right away, so keep them in the freezer.

Use the carcass from a rotisserie or roasted chicken to make chicken broth.

Make your own marinades and salad dressings. It’s much less expensive, very easy, and you can vary the flavors.

Don’t throw out a little leftover wine. Put it in a small jar in the fridge and use it when you make a stew, pot roast, or even onion soup.

Ladies, when you go to the store, hang on to your purse at all times. And, after you take something from it, zip it back up immediately. My daughter’s wallet was stolen right after she used her ATM card at a grocery store because she evidently didn’t zip her purse up right away. She lives in Washington, D.C.

Meet the Vendors-Phuong’s Asian Vegetables

Phuong Thach came to the United States from Travinh, Vietnam in 1985. She was married and had 3 children. Initially they went to Richmond, VA, but came to Massachusetts when she was 7 months pregnant with her 4th child. She and her husband had relatives here, and they needed help adjusting to their new country.
Phuong’s husband Reth Son got a job almost right away, then another job as well; he currently works at UMASS. Phuong got a job in 1988 at Hasbro in East Longmeadow and worked there for almost 23 years before being laid off.
Her love of farming began in Vietnam where her family had a big farm. They grew rice and all kinds of fruits and vegetables.
After she was laid off from Hasbro she expanded her garden. She now not only grows her vegetables in her home back yard that is a double lot, she also rents land in Northampton.
She still owns a home in Vietnam and works in the garden there when she visits.

Green Tomatoes

There are lots of things that can be done with green tomatoes. You can fry them after you bread them and they are soft and have an indescribable taste. You can make relishes, you can pickle them, you can make a salsa, or jam, or wrap them individually in newspaper and eat them when they ripen. Everyone who has tomatoes in their garden ends up with some green tomatoes.

U ‘n’ I Coffeehouse

The U’n’I Coffeehouse was started and run by Ed and Beth Brown for almost 30 years. They have retired from that and now someone else has picked up the reins. Folk music concerts will continue at the Unitarian Universalist Society on Porter Lake Drive in Springfield. The concerts will now be known as Unity Concerts and the first one will be held on October 18th at 7:30 PM. Meg Hutchinson is the performer that night. I think the cost is $15 pp. Everyone is welcome.

Majestic Theater

The Majestic Theater is terrific. It is easy to get to, parking isn’t a problem, and the plays that are performed are of excellent quality.
Currently a romantic comedy, “The Last Romance” is playing through October 19th. The next play is an oldie, but goodie, “Harvey” which will be playing from October 30th-December 14th. After that two more plays will be performed; the season goes through the end of May.
Go to their website for all of the particulars–

Market Newsletter- September 30, 2014

September 30th, 2014 Posted in Newsletters

From the Market Manager

I watched a documentary on WGBY this past weekend. It is called “A Long Row in Fertile Ground.” You can get it online.
It is about farming in Western Mass, specifically the Pioneer Valley. I thought it was extremely interesting and well done.

Some of the things that I learned are:
There are 350 orchards in Massachusetts; we are 12th nationally in amount of apple production.
There are fewer than 150 dairy farms left in Massachusetts, down from 3,000 in 1959.
Since World War 2 the number of farms here has dwindled from 35,000 to about 8,000.
We get about 10-15% of our food from local farmers.
About 5% of the land in New England is farmland.
I know that many of you are regular customers of our farmers’ market. You appreciate and value the hard work that our farmers do. All of us who live here in the Pioneer Valley must recognize that we have a stake in maintaining our farmland. That’s why I always say that it is important to go out of our way to support our farmers.

Something else that was mentioned in the documentary was APR, the Agriculture Preservation Restriction Program. This is a voluntary program which is intended to offer a non-development alternative to farmers and other owners of “prime” and “state important” agricultural land who are faced with a decision regarding future use and disposition of their farms. Toward this end, the program offers to pay farmland owners the difference between the fair market value and the agricultural value of their farmland in exchange for a permanent deed restriction which precludes any use of the property that will have a negative impact on its agricultural viability.
Massachusetts’ APR program began as an act of the Legislature in 1979, and was the first in our nation. It has become the model upon which many other states have built their programs. The Mass APR has permanently protected over 800 farms and a total land area of over 68,000 acres. The primary purpose of the APR is to preserve and protect agricultural land, including designated farmland soils which are a finite natural resource, from being built upon for non-agricultural purposes or used for any activity detrimental to agriculture and to maintain APR land values at a level that can be supported by the land’s agricultural uses and potential.

Springfield Public Forum

October 1st is the first public forum of this year. It is held at Symphony Hall, and this week’s program is at 7:30. This is the oldest free public forum in the country. This week’s speaker is Adam Minter and his speech will be Junkyard Planet: travels in the Billion Dollar Trash Trade. You may not think that this is interesting, but I saw a movie recently, and it is a fascinating subject.

Winter Market

This market is held in the old monkey house here in the park. Come in the Trafton Road entrance; the monkey house is the second building on the left. We will start on November 8th, then the 22nd, then December 13 and this is different, the 20th of December also. From then on we will be there on the second and fourth Saturdays of each month.

Recipe–Onion Pie

Once again this is a recipe that depends on what size pan you will use to determine the amount of the ingredients. I have made this in an 8×8” pan, and 9×13” pans, and a rimmed cookie sheet as well as a regular pie plate. You will just have to figure it out yourself.

Ritz cracker crumbs
onions–yellow are fine
whole milk or half and half (NO skim milk)
salt/pepper or Old Bay Seasoning

Mix a stick of butter (or enough to hold the crumbs together) with at least one sleeve of crackers that you have made into crumbs; press into pan, bake at 350 for about 10 minutes.
Saute lots of onions in some butter until they are softened and caramelized. This takes quite a while. Put them in the baked crust.
For an 8×8 or 9×9 pan use 4 eggs, mix them with the milk or half and half, about a cup and a half I think. (I’ve been making this for over 40 years, so I eyeball it and don’t measure.) Add the salt & pepper, or Old Bay.
Use a flavorful cheese like cheddar; don’t use a mild cheese; put a cup or two of cheese on top of the onions.
Pour the egg/milk mixture into the pan. Sprinkle with paprika.
Bake at 350 for about 45 minutes. If you are unsure if it is done, poke a knife into the middle, if it comes out clean, it’s done. This is good hot, or warm. Makes a great appetizer.

Raffle Winner–Marie Spedero

This ‘n‘ That

I don’t understand why some people think we don’t need to expand our bottle bill here in Massachusetts. If it helps to clean up the environment, how can it be bad? Unfortunately many of the non-deposit bottles aren’t recycled. I recycle anything that I can, but a lot of people aren’t as anal as I am.

Gluten & Allergen Free Expo
Mark your calendars for October 25th & 26th for this expo to be held at the Mass Mutual Center. A one day ticket can be purchased in advance for $15, or at the door for $20. For more information go to, or contact Laura Gruninger at

Just as symphonies, museums, and opera companies depend on contributions beyond the cost of tickets, so do we. Thanks to our sponsor, Concerned Citizens for Springfield. And to Robyn Newhouse, the Forest Park Civic Association, TD Bank at the X, and United Bank for financial support. We also get some contributions from customers who love us. So, if you love us, and want to contribute, we’ll take it.

Jewish Community Center
The J is open to everyone, and they have programs for all ages, from the very youngest to the very oldest. There’s a pre-school, as well as vacation day camps, and a summer day camp. There are programs for children with special needs, exercise programs, an olympic size swimming pool, tennis courts, a health spa, raquetball and squash courts, yoga classes, and so much more that there isn’t space to list them.
1160 Dickinson St. in Springfield is the address. Stop in and ask for a tour; you’ll be amazed at what’s available there.

Keep up with us on Facebook!

Market Newsletter – September 23, 2014

September 23rd, 2014 Posted in Newsletters

From the Market Manager

Peach and corn season will be over soon, so please freeze or can some. You will be so happy come winter when you have something so sweet and delicious to eat. Corn does best when cut off the cob. I just cut it off and freeze the kernels like that. I always use it in a recipe, so I don’t bother with the blanching, etc. Remember to put the cobs in water and boil for about 10 minutes so you can save the water to use in soup; it’s sweet.

Zoo on the Go was a huge hit last week. I think adults got as much pleasure out of it as the children did. I was standing next to one woman who petted a snake for the first time. One regular customer of our market saw the snake, and jumped about 10 feet to get away from it as fast as possible.

We are making plans to have them come during our winter market a couple of times, and then again for this market come spring. I’m sure they’ll bring some different animals.

If you go on our Facebook page on a regular basis (address above) you will be able to see pictures.
The Jewish New Year starts this week; it is year 5775 on the Jewish calendar. A traditional way to greet the season is to dip apples in honey for a sweet year. Even if you aren’t Jewish I wish you a sweet year.

The winter market begins on November 8th, and will continue on the second and fourth Saturdays of each month through April from 10-2. It is in the old monkey house. Come in the Trafton Road entrance; the monkey house is the second building on the left.

Meet the Vendors-Bay State Fish Share

Ed Struzziero started his business of bringing fresh food directly to people’s homes and some pick up locations 4 years ago. His grandmother grew up on a farm in the Berkshires and was one of the first women to graduate from Mass Aggie, now UMASS; she graduated in 1919. Fresh food was in “his blood.”
Ed lived in Boston and Seattle and now lives in the “Happy Valley” aka the Pioneer Valley.
We know Ed at our market as the “fish guy” because that is what he brings to us. The fish share works just like a farm share because it is paid for prior to the pick up.
Why do it this way? Since Ed’s business is not a store, he has to know how much fish to bring from the docks to us. Those of you who do have a share will have noticed that Ed is sometimes late to our market. That is because he is often held up at the pier waiting for the fish to get off the boat. It doesn’t get fresher than that unless you catch it yourself.
Sustainability is a key element of Ed’s fish business as well. The seafood comes from small boats which use sustainable fishing methods to protect critical fisheries. Ed purchases large amounts of species that are delicious AND abundant, yet not that sought after by the big grocery chains. When they buy 300 pounds of hake, a mild white fish, it MATTERS to the boat that catches it.
Some of the fish species that he has brought to our market are yellowfin tuna, scallops, grey sole, swordfish, bluefish, striped bass, halibut, yellowtail flounder, fluke, hake, ocean perch, barramundi, monkfish, skate, albacore tuna, cod, haddock, scup, pollock and more.
Ed’s business also includes organic vegetables, organic and low spray fruits, free range eggs, grass fed beef, and organic poultry. He delivers to homes and offices.
If you are interested in having his delivery service contact him at If you’d like to see what’s included in the boxes of food that he delivers, take a look at
Ed says that his grandmother would love what he is doing these days.

Recipe–Peach Bread

1 1/2 cups sugar
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp salt
1 tsp. vanilla
1/2 cup shortening (I use butter)
2 eggs
2 1/4 cups fresh peach puree (6-8 peaches)
2 cups flour, unsifted
1 cup chopped pecans (optional)

Cream sugar and shortening together. Add eggs and mix thoroughly. Add peach puree and dry ingredients. Mix thoroughly. Add vanilla and nuts. Stir until well blended. Pour into 2 well greased and floured loaf pans. Bake 55-60 minutes. Let cool a few minutes before removing from the pans. Cool on racks. May be better the next day.

Raffle Winner–Juanita Martinez
Thanks to those of you who buy a raffle ticket. All of your contributions help us have this wonderful market. For $1 you can win $5 worth of market tokens.

Energy Efficiency
Talk to Tim at our market and get information on how you can improve the energy efficiency of your house. MassSave helps you pay for it big time.

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. They are open during school hours. 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.

This ‘n‘ That
If you get mice in your house, don’t use poison to get rid of them. They could die within your walls and they do stink even though they’re tiny. If they don’t die in the house, they go outside looking for water, and birds like hawks and owls will eat them and then they become poisoned.
A friend told me that a handyman told her that the only way we won’t get mice in our homes in this climate is to burn the house down. Last winter I had 21 mice. I use traps laced with peanut butter; they LOVE peanut butter.

The Water and Sewer Department wants to remind you that you should NEVER put any oil or grease down your drain; eventually the sewer pipes get clogged up, and it’s expensive to replace them.

Become a School Volunteer

There are lots of ways to help. You can go to a school and read to a class once or more a month. Call 787-7016 for further information.

Don’t forget to follow us on Facebook!