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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market Newsletter ~ September 6, 2016

September 6, 2016

From the Market Manager

This coming Thursday, September 8th, is election day for some offices—sheriff, governor’s council, state representative and a few more. It’s on Thursday because the powers that be thought that having it the day after Labor Day would make for a terrible turnout. We have terrible turnouts for most elections around here. I don’t understand it because, to me, it is a privilege to be able to vote. I know it’s not exciting, but being a good citizen isn’t exciting. Please vote. You can register to vote by taking one of the forms that we have at our market table. Not for this week’s election, but for November. All you have to do is mail it in. The League of Women voters campaigned for many years to get the Motor Voter bill enacted. Remember, if you have moved since you last voted, you have to fill out one of these forms prior to the next election so that you will know where to vote.

Ethnic Stores

We are fortunate to live in an area where we have many ethnic stores. You will find a variety of items that you may not find in a regular grocery store, and much of what you find is less expensive. In the South End we have 3 Italian grocery stores where you can also get something to eat while there. They all offer much more than just grinders. Milano’s and Mom and Rico’s are on Main Street; Frigo’s is on William Street. Spices of Asia is on Elm Street in West Springfield near the library. They have fresh, frozen, and dry items to satisfy your palate for East Asian food.
Middle Eastern stores have sprung up in recent years. The Cedars is at Armory Circle in Springfield across the street from the Boland School. They have everything you could want including prepared food and sandwiches made to order.
The Elsafi Supermarket is at 532 Main Street in West Springfield, also Middle Eastern. Not far from there, at 573 Union Street in W.S., is the Victory Market; an Eastern European market. They have a huge inventory including some food to take out and a large delicatessen.
We have several Asian markets including the Saigon Market on Belmont Avenue in Springfield, as well as the FoodZone market which has a large Asian section also on Belmont Avenue. Then there is the Asian market on Pomona Street off Sumner Ave., and a small Asian market in the South End.
Although I’m not familiar with them, I know that there are Polish and Portuguese markets in our area.

A Poem—Eating Cantaloupe by Midge Farmer-from If I had my life to live over, I would pick more daisies

I scrape the seeds from a halved cantaloupe

pare off the thick

veined rind, cut and hold

a wet, orange slice.

I eat standing over the sink.

Juice runs across the back

of my hand, drips from my wrist

forearm and chin

even though I quickly suck

and lap as I bite off

each chunk.

The brash color, variegated

texture and gush of juice

from the fruit give me purpose

for this day.

I am the fruit

seeds gone, wrinkly shell

peeled off to reveal

soft flesh covering muscle

electric-bright mind

and life-juice still rampant

still far from being sucked


This ‘n’ That

You only need to use one half of a dryer softening sheet each time you have a load of clothes in the dryer; they will come out fine.
We now have t-shirts in all sizes, so if you’ve been waiting for a M-L or XL, we have them.
Start collecting non-perishable items to give as holiday gifts. You can make some lovely gift baskets with some of what is at our market.
Did you know that you can get former Tanglewood concerts online by going to WCRB?
This is the 19th year of our market.
You can make a fabulous vegetable soup this time of year.
Native melons are picked ripe. Don’t leave them on the counter to get soft; you’ll end up with a mushy melon.
Bring cookbooks that you don’t use anymore to our market and put them in the blue bin. Someone will take them.

Recipe—Onion Marmalade

From Greene on Greens

This is good on unbuttered vegetables or a baked potato, or a hamburger. And, it stores well, up to six months in a sterilized jar in the fridge.

1 stick unsalted butter
2# yellow or white onions, half, sliced ½” thick
1 tsp. salt
½ tsp. ground black pepper
2/3 cup sugar
2 T. dry sherry or white wine
2 T. red wine vinegar
1 cup red wine
¼ cup honey
½ cup chopped pitted prunes
1. Melt butter in a large skillet over medium heat until bubbly. Stir in the onion slices, tossing well to coat them with the butter. Sprinkle with the salt and pepper; reduce the heat to low. Cook covered 30 minutes.
2. Remove the cover from the skillet, add the remaining ingredients, and cook, uncovered, over medium heat until very dark in color and thickened, about 2 hours. Take care, as the marmalade will burn easily toward the end of the cooking time. Reduce the heat if it is cooking too fast.

Cool and store, tightly covered, in the refrigerator. Makes about 2 pints.

Corn Pudding

¼ cup sugar
3 T. all-purpose flour
2 tsps. baking powder
1 ½ tsps.. salt
6 large eggs
2 cups heavy cream or half and half
½ cup butter, melted
6 cups fresh corn kernels (about 12 ears) or 6 cups frozen whole kernel corn, or 6 cups canned white shoepeg corn, drained
1. Combine sugar, flour, baking powder and salt.
2. Whisk together eggs, cream, and butter.
3. Gradually add sugar mixture whisking until smooth; stir in corn.
4. Pour into a lightly greased oblong baking dish.
5. Bake at 350 degrees for 45-60 minutes or until golden brown and set.
6. Let stand 5 minutes before serving

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