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 email@example.com 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.
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.
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