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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market Newsletter ~ September 13, 2016

September 13, 2016



From the Market Manager

There are so many wonderful things going on in our area at this time of year. This coming Saturday and Sunday, from noon to 5, you can go to The Kitchen Garden’s Chili Fest. It is in Sunderland at the Warner Farm, 23 South Main Street. You can also go through Mike’s Maze which is at Warner Farm. The cost for the chili fest is $5 children/$10 adults.

Coming up the next week is CISA’s Taste the View on the evening of the 23rd at Quonquont Farm. It is a catered affair with food and drink, plus a silent and live auction. If you are interested, you MUST contact CISA now at as they usually sell out.
On the 24th and 25th, the 18th annual North Quabbin Garlic and Arts Festival will be held in Orange at 60 Chestnut Hill Road. You can get all the details if you go to their website—

This ‘n’ That

A friend was mentioning that she really likes potato salad, but never buys it because she would eat it all. I told her to just take 2 potatoes and make it from them. She’d probably have enough for 2 servings, and she wouldn’t be tempted by a big container. If you do make any salad like that, mix the dressing together and then add it to the potatoes, or pasta or whatever. You won’t make everything mushy.

Once in a while someone will tell me that they (usually a woman) doesn’t make something because her husband doesn’t like it. I always tell her to make some for herself. So what if he doesn’t like it. Why should any of us not have something we like?

Bring cookbooks that you no longer use to our market. The blue bin needs more books.

Make fresh breadcrumbs, and store them in the freezer. If you don’t, they will get moldy. If you use the plastic bag that the bread comes in, you’ll know at a glance what’s in the bag.

Take your tag sale signs down when the sale is over.

Take a plastic bag with you when you go for a walk and pick up litter. Every little bit helps.

Meet the Vendors—Bear Meadow Farm

Bear Meadow Farm in Ashfield grows apples, makes hard cider, and keeps bees. It has a growing apiary business that can provide pollination services to growers who do not have their own bees. They produce honey, pollen, and manage apiaries in Franklin, Hampshire, and Berkshire counties. Their farm cidery produces New England style hard cider aged in whiskey barrels. They use a minimalist approach to apple orcharding as slightly stressed trees lead to a more flavorful cider. Their cider is from a blend of orchard-grown and wild apples, and is released each June during the middle of the honey production season. They bottle a dry and semi-dry cider that has been sweetened with honey.
They sell at area farmers’ markets, restaurants and fine retailers. It is run by Rick and Nancy Intres and was founded in 2005. Their cider makes a great gift.

Baked Herbed Tomatoes

2 large tomatoes, halved horizontally
½ cup finely chopped onions
½ tsp. (or more) chopped garlic
½ cup finely chopped fresh basil
½ tsp chopped fresh thyme
½ cup coarse bread crumbs (panko is good)
1 T. olive oil
Salt and pepper
1. Arrange the tomato halves, cut side down, on paper towels and leave to drain for about 1 hour.
2. Preheat the oven to 450 degrees.
3. Combine the remaining ingredients in a small bowl. Place the tomatoes, cut side up in a baking dish and fill each half with the bread crumb mixture.
4. Bake until the bread crumbs are golden on top, but still hold their shape, not more than 10 minutes. Serve right away, or at room temp.

Apple Season is Here!

Go apple picking. There are many places that offer pick your own apples. Go to for local Massachusetts orchards. Connecticut also has some of course.

A friend’s mother used to put the amount of blueberries in a freezer bag that she needed for a pie. You can do the same thing with apples. Or, make a pie, and freeze it unbaked.

Make applesauce; it couldn’t be easier. You can can it or freeze it; freezing is easier. Just don’t fill the container up too much or it will crack the container. Wash and cut up apples, no need to peel or core. Put in a pot with a tiny bit of water on the bottom to keep them from scorching; cook until mushy. Use a food mill to puree the apples. Add cinnamon and a little bit of sugar. You’re done. SO much better than commercial applesauce.

Apple Walnut Crisp

1 ½ cups all-purpose flour
1 1/8 cups old-fashioned oats
1 1/8 cups packed light brown sugar
1 ½ cups walnuts, toasted cooled and finely chopped
1 ½ tsps. cinnamon
¾ tsps. salt
1 ½ sticks unsalted butter cut into 1/2” cubes and softened
4 ½ # sweet-tart apples
3 T. fresh lemon juice
4 ½ T. granulated sugar
2T all-purpose flour
1. Put oven rack in middle position and preheat oven to 375. Butter a 13×9” glass or ceramic baking dish (3-3 ½ quarts).
2. 2. Stir together flour, oats, brown sugar, walnuts, cinnamon, and salt in a bowl, then blend in butter with your finger tips until mixture forms small clumps.
3. Peel and core apples and cut into ¼” thick wedges, then toss with lemon juice, granulated sugar, and flour in a large bowl.
4. Transfer to baking dish, spreading evenly.
5. Crumble oat topping over apple mixture and bake until topping is golden and apples are tender, about 45 minutes.
6. Makes 8 servings. Serve with whipped cream or vanilla ice cream.

Potato, Carrot and Zucchini Kugel

5 large eggs
3 medium onions, peeled, cut into 1” pieces divided
14 green onions, coarsely chopped, divided
40 oz. russet potatoes, peeled, cut into 1” cubes, divided
2 medium carrots, peeled, cut into 1” pieces, divided
1 large zucchini, trimmed, cut into 1” pieces, divided
½ cup unsalted matzo meal or regular bread crumbs
2 ½ tsp. salt, ½ tsp. black pepper, 8 tsps. vegetable oil
1. Preheat oven to 400 degrees
2. Combine 3 eggs, half of onions, and half of green onions in a food processor. Blend until mixture is almost smooth and fluffy. Add half of other vegetables. Blend until vegetables are finely chopped.
3. Transfer mixture to a large bowl.
4. Repeat with remaining eggs, onions, etc.
5. Add to mixture in bowl.
6. Whisk in matzo meal or bread crumbs, salt, pepper and half of oil.
7. Brush remaining oil over bottom and sides of pan. Put pan in oven until very hot then pour the mixture into it. Bake until top is brown and crisp, about 1 hour. Serve hot

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