From the Market Manager
If you haven’t been up to Outlook Farm recently, take a ride up there. They have a new big barn and more products than ever. They are having a pig roast with music on September 21st. Since all of their other pig roasts have been from 12-3, I assume that this one will be also. Music from 1-3. Don’t know if they will be having pick your own apples by then. Ask at the stand here at the market if they will.
Several years ago when my grandson Evan was 5 (he’s now 17) I gave him a peach that I had purchased from Outlook Farm two days earlier. Later in the day I brought his brother Alex who was then 8 to my house and offered him a peach also. He didn’t want one whereupon Evan said, “Alex, you really should have one. You can taste the inside from the outside.” And that folks is the difference between a locally grown peach, and one from the grocery store.
If you want to freeze peaches peel them and put them into a freezer container. You can add a little sugar, or not. Use them just as is, or in a peach crisp, or pancakes, etc.
I hope that those of you who have never made jam, applesauce, relish, or pickles will try to make something new to you. It isn’t hard, and if you have the freezer or refrigerator space, you don’t even have to can any of it not that that is hard to do. You do need the proper jars and caps for canning though.
Did you know that when you give money to the Food Bank that they can purchase about $13 worth of food for every dollar contributed? Giving non-perishable food is certainly a good thing to do, but money is good also.
Recipe–Lazy Stuffed Cabbage (sweet & sour)
In this recipe the ingredients and the taste are the same as stuffed cabbage, but you don’t have to stuff the cabbage.
Tomato soup, a little water, brown sugar, cider vinegar
Ground beef, onion, egg, bread crumbs, garlic, salt, pepper, water or tomato juice
Make your sauce and season it to taste with the brown sugar and vinegar. Cut up the cabbage and add to the sauce. Cook the cabbage until it has softened. You may need to adjust the seasoning in the sauce at this point. Mix up the ground beef mixture and form into meatballs. Drop on top of the cabbage/sauce mixture. Cover pot and give the pot a shake to get some sauce onto the meatballs. Cook until the meatballs are done. You may have to adjust the seasoning at this point also. Serve over rice. Don’t put rice into your meatballs; they will fall apart. This is much better the next day.
If you want to make stuffed cabbage, put your cabbage into the freezer until it is frozen solid. It will take awhile to freeze, and then awhile to defrost, so this is probably a 2 day process. The leaves will be very pliable and easy to stuff. You can add rice to the mixture if you are going to stuff the leaves. How much you use of anything depends on how much you are making. Both the lazy and regular stuffed cabbage freeze well.
Meet the Vendors–Chicoine Family Farm
Bill Chicoine’s dad Henry established the farm as a dairy farm in 1933. Bill began growing their herd in the 1970s so that they could sell grass-fed beef rather than having a dairy farm. The animals eat the grass that grows in their own pastures; they are never fed on corn or grain.
Their beef is free of antibiotics, hormones, and steroids. The grass that they eat has never been treated with pesticides or herbicides. They graze freely all spring, summer, and fall, and in the winter they are fed sun-dried hay that they produce all summer.
The hours for the store at the farm are–Mon. and Wed. 3-9:45, Thurs.-Fri. 7AM-10PM, Sat. 3-10, and Sun. 1-9. You may call them at 413-527-4882 if you’d like to visit the farm, or purchase something outside of their regular hours.
Grass-fed beef is lean, so don’t overcook it or it will be too dry. There IS a difference.
This ‘n’ That
Roast tomatoes on a rimmed cookie sheet at 400 degrees until they look done. They shouldn’t be crisp. Wash,core, cut into quarters, and place in a single layer on the sheet. Pour some olive oil over them and sprinkle with kosher salt. After they have cooled, puree them in a food processor or blender. 4 sheets made 5 quarts of sauce for me. You can add basil before you puree. This is the beginning of a wonderful sauce, or it’s great in a vegetable soup, or as the beginning of tomato soup. It’s very delicate. If you use plum tomatoes, you won’t have as much moisture, but any tomato is fine.
Rotisserie chicken makes the best chicken salad because it is so moist. Save the bones for soup.
You are probably asking what this has to do with a farmers’ market or agriculture or anything having to do with what we do here; it doesn’t. But, so often I read an obituary of a youngish person who asks to have contributions made to an education fund for the deceased’s children.
Realistically, how much is anyone going to collect in a fund like that?
If you have people who are dependent upon you then you should have some insurance. It has gotten much less expensive since people are living longer, and many medical conditions are undermuch better control than they used to be.
There is a woman who comes to this market whose husband died recently; there was no life insurance. She is scared about her future and the future of her children.
I always say that if your family doesn’t have to worry about money at the same time that they are grieving your loss, you will have provided them with a gift.
Trudy Devlin is our raffle winner this week. For $1 you can have a chance to win 2 of our red tokens worth $5. This is a small way to earn money for our market. You can always give us a financial contribution; we would be happy to accept anything you’d like to give. It all goes to running this wonderful market.
There are lots of wonderful non-perishable items at our market that make terrific gifts. You can also purchase some of the wooden coins to give as gifts.
Buy an Extra Pound or More to Help the Hungry
Someone from Rachel’s Table will be here on Sept. 9th to accept your contribution of fresh produce to benefit agencies that donate food to folks who don’t have enough.
Purchase at least a pound more than what you would ordinarily buy and bring it to the market table.
Rachel’s Table is an agency whose mission is to relieve hunger in Greater Springfield, and to reduce waste of our food resources. It is a project of the Jewish Federation of Greater Springfield, Inc. and WWLP-TV22.
Some of the agencies that receive food from RT are, ARCH of the YMCA, Marathon House, Martin Luther King, Jr. Community Center, Ronald McDonald House, S.A.F.E. Program, Salvation Army, Springfield Rescue Mission, St. John’s Friends’ Place, Chicopee Emergency Food & Fuel, the Community Survival Center, A Better Chance, Inc., Parish Cupboard (W. Springfield/Agawam Open Pantry, Womanshelter Companeras, and many more.
Don’t forget to friend us on Facebook to keep up with daily notices!