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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market Newsletter ~ August 23, 2016

August 23, 2016

From the Market Manager

The sound of the rain Sunday evening was wonderful. I fell asleep listening to it. I am sure that as nice as it was for me, it was music to our farmers’ ears.
You probably all know that hay is cut when it’s dry, and expected to stay dry so that it can be baled. But, it has to grow first, and without sufficient water, this year is a bad year for hay. That means that dairy and cattle farmers will most likely have to purchase hay which will drive up their costs.
I don’t know how many of us think about why something costs what it does. I remember years ago when the cost of petroleum products started going up, it seemed as if everything cost more. The cost of transporting goods went up. Plastic,  which has petroleum as an “ingredient,” went up, and we all know how much of our lives includes plastic. Many service businesses started adding a trip charge to compensate for the high cost of fuel. And so on, and so on.
Most of us who own vehicles have one or two. Farmers have trucks, tractors, other farm equipment, greenhouses to heat, workers to pay, supplies to buy, etc. All of these costs must be considered when deciding what to sell their products for.
I don’t like paying higher prices any more than anyone does, but I am so grateful that we live in an area wherehave local farms. I don’t begrudge any farmer whatthey have to charge to make a living. I thank them forraising my food.
Thanks Mayor Sarno for coming to our market last week. I have been nagging him for years to stop by as he hadn’tbeen here since our early years. His wife and daughtersare regular customers here, but he is the mayor, so Iwanted him to see how we’ve grown. We are the largestfarmers’ market in this part of the Pioneer Valley.

Gift Certificates

Would you like to give someone a gift from the market?Give them a gift certificate. Just let us know and we’ll print one up for you.We have many non-perishable items here, so you can also put together a lovely gift basket yourself.

Museum Free Fridays

This summer many museums and gardens in Massachusetts are free on Fridays. It ends on August 26th.

August 26th:
Franklin Park Zoo–Boston
Old Sturbridge Village
Freedom Trail Foundation–Boston
Museum of African American History–Boston
Norman Rockwell Museum–Stockbridge
Ventfort Hall Mansion and Gilded Age Museum–Lenox
Cape Cod Museum of Natural History

On Sunday October 9, 2016 at 3:00 pm, Springfield’s own Mamie Duncan – Gibbs and Vanessa Ford, along with two-time Tony Award Nominee Vivian Reed, will be bringing their Broadway friends to Springfield Symphony Hall for a spectacular performance. All proceeds will go to sustaining the vital youth and adult programs at the Dunbar Community Center. Tickets start at $10 and are available at the Symphony Hall box office and at symphonyhall.com, and at Broadway
Comes to Springfield EventBrite. Some sponsorship opportunities, starting at $40 are also available. Information can be found on the Broadway Comes to Springfield for Dunbar Facebook page.

August Gardening

• Sow a fall crop of spinach, leaf lettuce, turnips, and kohlrabi.
• Apply organic mulches to vegetable gardens before you go on vacation.
• Check tomato plants daily for tomato hornworms.
• Eat white varieties of onions first since they don’t store as well as yellow onions.
• Sow seeds of basil and parsley in pots for winter use.
• Later summer is the best time to seed a lawn.
• Do NOT store ripe tomatoes in the refrigerator; keep them room temperature.
• Do NOT strip foliage from tomato plants to hasten ripening.
• Immediately harvest tomatoes that are split or cracking.

This ‘n’ That

• Please put your keys in your pocket or purse when you come to the market. It’s too easy to put them down and then walk off and leave them.

• If you lose something here, don’t hesitate to contact us via Facebook in particular, or call the manager; the phone # is on the website.

• Don’t throw cigarette butts on the ground; they don’t disintegrate.

• Libraries loan out e-readers; they are loaded with several books. It’s great for when you travel.

• Bring a new neighbor something home-made to welcome them to your neighborhood.

• Or, bring them something from our market.

• The WIC and elder coupons are only for fruit and vegetables. Same for the X token that you get if you use an EBT card.

• Market tee-shirts have been ordered in sizes medium to extra-large. They should be here soon. They are $10 each, just a tiny bit more than what we pay for them.

Recipe—Summer Spaghetti

1# firm, ripe fresh plum tomatoes
1 medium onion
6 pitted green olives
2 cloves garlic
1/3rd cup chopped fresh parsley
2T. finely shredded fresh basil
2 teaspoons (or more if you wish) capers
½ tsp. paprika
fresh or dried oregano to taste
1 T. red wine vinegar
½ cup olive oil
1 # uncooked spaghetti
1. Chop tomatoes, coarsely. Chop onion and olives. Mince garlic. Combine tomatoes, onion, olives, garlic, parsley, basil, 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.
2. Just before serving, cook spaghetti just until al dante, 8-12 minutes. Drain well. Immediately toss hot pasta with cold marinated tomato sauce. Serve at once.

Stuffed Mushrooms 

White or baby bella mushrooms

Celery

Onion

Corn flake crumbs

Garlic

Butter or olive oil

1. Clean mushrooms, remove and save stems.
2. Put celery, onion, garlic cloves, and mushroom stems in food processor; process until finely chopped, but not mushy.
3. Sauté in butter or olive oil until done, maybe 10 minutes.
4. Process corn flakes in processor and add to sautéed vegetable mixture.
5. Add salt and pepper to taste.
6. Fill mushrooms.
7. Drizzle with a little olive oil or butter.
8. Bake at 350 about 15 minutes or so.

Mark Your Calendar

Beethoven’s Wig, Sunday, September 25th, 3PM. $10 adults, $5 children. Beethoven’s Wig is the most honored musical group in family entertainment. The group opens the door to “serious music” in a way that’s fun. This is being held at the Wistariahurst Museum at 238 Cabot Street in Holyoke.

 

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