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 mafoodplate.org for details.
Raffle Winner–Juanita Martinez
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.
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 email@example.com, or phone 413-531-4046. Their website is: mwvineyards.com.
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.
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.
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