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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market Newsletter~ September 27, 2016

September 27, 2016

From the Market Manager

I love this weather. That said, what are YOU doing to preserve some of the fabulous food that we still have available? I bought some purple plums and some apples at Clarkdale Orchards this past weekend. I will make some plum jam, some applesauce, and a couple of apple pies.

I have always been fortunate to live near farms so that I could easily access them to get really fresh food to make jam, etc. each year. I give most of it away, but I love making it, so, for me, it’s more in the making than in the having. Something homemade makes such a good gift.

Other things that are special gifts are local products from our market. Honey, jam, pickles, soap, lotion, etc. All things that won’t spoil, and will get used up. No dusting, washing, or polishing necessary.

This past weekend I attended my godson’s wedding. It isn’t his first, but for sure it will be his last. Unlike the first one, this one blended two families. His mother and I have been friends for 60 years. We were best friends, and we married best friends.

Some of the people at the wedding were friends that I had when I lived in Manchester, NH over 40 years ago. We were all young together; we had our children about the same time; we shared special and not so special times. They were so supportive after my husband died. Being with them is like putting on familiar clothing that is so comfortable. After time with them I am always left with a feeling of having spent my time in a very special way.

I’m going to give you a recipe for an apple cake that my mother used to make. It’s called Nobby Apple Cake. Because it has so many apples in it, it’s very moist, so I don’t think it freezes well. It has very little batter, just enough to hold the apples in.

I know that this apple season isn’t as abundant as last year’s was due to a late frost and the drought. Buy local apples as long as you can; help our farmers. FYI, you can make applesauce out of any kind of apple. You can mix the apples also. If you use a food mill, you don’t have to peel them first. Easy.

Nobby Apple Cake

1 cup sugar

3 T. shortening (I use butter)

1 egg

¼ cup chopped nuts

3 cups diced apples

1 tsp. vanilla

½ tsp. cinnamon

½ tsp. ground nutmeg

1 tsp. baking soda

1 cup all-purpose flour

Cream shortening & sugar, add egg, mix well. Add rest of ingredients. Use an 8” pan. Bake in a moderate oven at 350 degrees about 40 minutes. Note: if the apples are sweet, use less sugar.

Household Hazardous Waste Collection Depot

Springfield households only, no businesses.

Two dates, October 8th and 22nd. 8 AM to noon at Grochmal Avenue in Indian Orchard. Call 787-7840 to make an appointment.

Winter Market

On Saturday, November 12th, we will begin our winter market. Many of the vendors that we have here will be there. Come in the Trafton Road entrance, and we will be in the second building on the left—the old monkey house. For those of you who weren’t here when Forest Park had a zoo different than what they have today, it was a monkey house. It has been used for maintenance for over 30 years, so it doesn’t stink anymore. Our hours are 10-2. We usually meet on the second and fourth Saturdays, but due to Thanksgiving being before the fourth Saturday, we will meet on November 19th. Then we will be there on the second and fourth Saturdays through March, and only the second Saturday in April.

The wooden coins you use at our market are good there also. They don’t expire.

 

This ‘n’ That

A few years ago someone called me from an agency in Springfield. He said that he wanted to set up a farmers’ market so that his clients could eat more healthful foods. I told him that having another farmers’ market wasn’t a guarantee that they would eat better food; just because it’s available, doesn’t mean that it will be patronized. I told him that he should teach his clients how to cook. Not only do you control what’s in your food, you save money. We purchased a children’s cooking magazine that we are handing out here at our market. It’s called ChopChop, the fun cooking magazine for families. I think it’s really good. I have ordered the winter issue also.

Have your children help in the kitchen. It’s amazing how much they like to help out. You will instill an interest in them that will last a lifetime.

It’s also well known that children who help in the garden eat more vegetables.

Cathie’s Kitchen will be on and off for the rest of our market season.

You can freeze cider. Pour some out of the container so that it doesn’t split when you freeze it. You can use a glass or plastic container.

You can shred zucchini and put one cup amounts on a cookie sheet and freeze it. Put into a freezer bag when it’s frozen. Then you have the amount you will need when you make zucchini bread or muffins.

You can freeze peppers before cooking. You will be putting them into something that will be cooked, so they’ll be fine.

Vegetable Recipes

Most vegetable recipes don’t have to be complicated to be delicious. They make meals more interesting. SWISS CHARD ARTALIE

This also works well with zucchini and broccoli

2 T. olive oil

4 cloves garlic, minced

1 tsp. finely chopped fresh red chili pepper

2 large bunches red or green Swiss chard, coarsely chopped, washed and drained (about 1 ½#) 3 medium tomatoes, peeled, seeded, and coarsely chopped (about ¾ #) salt and pepper

1. In a large sauté pan, heat the oil over medium heat. Add the garlic and chili pepper stirring frequently until fragrant and lightly browned, 2-3 minutes.

2. Stir in the chard in batches, allowing each batch to wilt down a bit before adding more. Stir in the tomatoes, cover and cook, stirring occasionally until the chard is tender, about 15 minutes. Add salt and pepper and serve right away.

Note: If you don’t have fresh chilies use a pinch of crushed red pepper along with a bit of minced red bell pepper if possible to keep the fresh vegetable taste.

CREAMED CARROTS

1 stick butter

2 # carrots, scraped and julienned

4 medium onions

3 T. chopped fresh parsley

1 tsp. salt

1 tsp. black pepper

¾ cup half and half

1. Preheat the oven to 350 degrees.

2. Combine the butter, carrots, onions, parsley, salt, pepper and ½ cup of the half and half in a 13×9” baking dish. Toss to mix well.

3. Pour the remaining half and half over the top and bake for 50-60 minutes, or until the carrots are tender and the cream is thickened almost to curdling.

Note: The julienne blade of a food processor cuts the carrots just right.

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