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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market Newsletter ~ October 11, 2016

October 11, 2016

From the Market Manager

 

From the Market Manager

Although there are 2 more weeks left to this market season, this is the last newsletter as I will be going to Cleveland soon to be with my daughter while she has open heart surgery. Then I will accompany her back to D.C. where she lives and stay with her as long as she needs me, or whenever she kicks me out, whichever comes first.

Our market volunteers will be in charge, and our vendors surely don’t need me to do what they do; you will be in good hands.

This is the perfect time to purchase gift items from your favorite vendors. Speaking as an older person, I love getting a gift that I can use up.

Did you know that Massachusetts is the #2 producer of cranberries in the U.S.? Wisconsin is the first. You can freeze cranberries. That way you can have them for use when they aren’t available in the stores.

We have given out gifts to 261+ people at the market this year who used a frequent shopper card. We will continue this at our winter market also.

Winter Market

Our winter market begins on November 12th. Due to the dates of Thanksgiving and Christmas, it will be on the second and third Saturdays of November and December. The hours are from 10-2. We are located inside the old monkey house which is the second building on the left as you enter the park from the Trafton Road entrance.

The market will be bigger than ever this year. Many of our Tuesday vendors will be there with some new ones also. Tony, the hydroponic vendor, will be returning.

Springfield Public Forum

The Forum is the oldest FREE forum in the country. Each year speakers come to inform us on a variety of topics. The next two are October 25th with Farnoosh Torabi, whose topic is “Financial Strategies for Every Age”, and David Gergen, who will speak about the 2016 election on November 10th ; both are at Symphony Hall. Check out their website—springfieldpublicforum.org for the details.

This ‘n’ That

If you are going to cook with apples, you don’t need to purchase the perfect ones; buy utility apples. If you make applesauce, you can use one kind only, or a mixture of types; they’re all delicious.

Please remember to use your WIC and Elder market coupons before the end of October; they aren’t any good after October 31st. Also, I don’t know if there will be any funds for the bonus from CISA at the winter market. It all depends on what they have left from the funds they allocated to this.

We gave out over $6,000 in bonus tokens this year. Not only is that good for those of you who use an EBT card, it’s good for our vendors also.

Gardening in October

It’s time to bring in your tropical plants; they don’t live if they’re exposed to cold temperatures.Cut them back as they won’t be able to sustain the growth in the winter indoors. After cutting back, spray insecticidal soap and/or Neem oil on the foliage a few times to kill any insect pests. Start moving them indoors now in the evening so they get used to the indoor environment and are protected from cool nights. Quarantine them so you can check for pests. Grow them in the sunniest window possible indoors, or get full spectrum grow lights to enhance their growth. Once indoors for good, don’t be shocked if many leaves and flowers drop. Cut back on watering and the plant should be okay. Your goal in winter is to just have the tropical plant survive the winter. The, when it goes back outdoors next summer, it will quickly regrow.

Plant daffodils and tulips. Squirrels don’t like daffodils, but they do like tulips, so you might have a better showing of daffodils than tulips in the spring.

Apple Fest—October 15th & 16th

Take a ride next weekend and go to Wachusett Mountain in Princeton, MA and enjoy food,entertainment, pony rides, jugglers, magicians, an Oktoberfest celebration complete with authentic German cuisine, a multitude of tasty beers in the beer garden and live music. Go to Wachusett.com for all of the details. It’s from 10-5 each day. Franklin County’s Cider Days is coming up in a few weeks. It’s always the first weekend in November. There are events all over the county, so go online and check them out also—Ciderdays.org.

Recipe—Carrot Soup

(2) 6 T olive oil 5 large carrots, thinly sliced

2 ½ cups sliced onions

1 tsp. dried thyme, can use fresh, but use more

1 tsp. brown sugar (or more if you want it sweeter)

½ tsp. ground nutmeg

4 cups canned or homemade chicken broth (can use vegetable broth also)

¼ cup orange juice

1. Heat olive oil in a large sauce pan over medium heat. Add carrots and onions and sauté 4 minutes.

2. Add thyme, brown sugar and nutmeg, sauté until vegetables are tender, about 6 minutes. Add broth.

3. Cover pot, simmer until carrots are very soft, about 25 minutes.

4. Using slotted spoon, transfer vegetables to a food processor or blender. Add a little of the cooking liquid.

5. Puree vegetables until smooth. Return puree to pot.

6. Add orange juice. Season to taste with salt and pepper. Chill. Can be made the day before serving. Sprinkle with chives if desired before serving.

CURRIED CREAM OF CARROT SOUP

Remember, how much you use depends on how many you are cooking for, or how big your pot is.

Olive oil or butter

Carrots

Onions

Chicken or vegetable broth

Curry powder

Cream, half and half or evaporated skimmed milk

1. Sauté onions in oil or butter until soft. Add sliced carrots and broth.

2. Simmer until soft.

3. Put vegetables in processor or blender with a little of the cooking liquid; puree. Pour back into the pan. Add curry powder to taste; it gets stronger as it sits. Add cream or milk then add salt and pepper to taste.

4. This is good hot or cold.

FYI: I made a cold soup once using my homemade broth. It jelled when I didn’t want it to, so you might be better off using canned broth, or vegetable broth.

Thanks!

We could not have our very successful market if it weren’t for the terrific cooperation that we have both financially and otherwise from individuals and organizations including our sponsor, Concerned Citizens for Springfield. Robyn Newhouse generously donates to our market each year. The United Bank and Berkshire Bank Foundations gave us some grant money this year. TD Bank at the X copies the weekly newsletter for us free of charge. The Forest Park Civic Association gives us a donation each year. We receive smaller contributions on occasion from some of our customers, and we must also thank the Park and Rec. Department for the City of Springfield for setting up and taking down our equipment each week; it is so helpful. And for such a nice space also.

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