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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market Newsletter ~ July 26, 2016

July 26, 2016

From the Market Manager

We have voter’s registration forms at the market table.If you aren’t registered, please take one and send it in.The League of Women Voters worked for years to get the Motor Voter Act implemented; it is so easy to register. You need to send in a form if you moved since the last election.  remember how excited I was to register. It was the day before the election; It was my birthday. I was 21 which is what the age was in order to vote in those days. Except for one primary election in 1968 when I was in the hospital having a baby, I have voted in every election;
I don’t take the privilege lightly. People all over the world have risked their lives in order to vote. Please don’t throw your vote away.

This week is the halfway point in our market season. I find that I am seldom in a grocery store at this time of year. When I have friends over to dinner, I use as many local items as possible. I had friends over this past Saturday. The menu was simple, with little fussing involved. I made a Caprese salad, zucchini pancakes, corn on the cob, hot dogs, and blueberry cake.

FYI-Maple Corner Farm, located in Granville is open for blueberry picking 10-5 every day. Ask Jess or Lisa for directions. I know that you drive out Rte. 57 past Southwick, and past the center of Granville. After that I just go by what I remember.

Meet the Vendors—White Buffalo Herbs

White Buffalo Herbs is a small, family run herb company located in Warwick, MA that provides the community with quality organic herb medicines, cosmetics,aromatherapy products, kitchen herbs, and plants. Carol Joyce makes each item by hand and raises most of the herbs that she uses on her farm.
Carol is an organic farmer who is also a social worker with years of experience as a criminal justice specialist including addictions counseling.
White Buffalo has a large array of products including body care, bug repellents, kitchen herbs, aromatherapy and more. Carol also sells a very refreshing herbal tea at the market. Go to their website—whitebuffaloherbs.com for a complete listing of what they offer.

Help Needed

Sylvia Staub, a retired therapist, has started another women’s support group for refugees through Jewish Family Service. They would like to expand the service, but need more facilitators. They are trying to identify retired mental health professionals or graduate students who might have an interest in facilitating a group. If you are interested, or can recommend someone, please contact Sylvia at 736-1463 or at sylviastaub@earthlink.net.

This ‘n’ That

If you make your own vegetable soup, save some of the water that you cook corn in, and use it in the vegetable soup. Or, if you are going to make corn chowder, use it in that.

If you have leftover cooked corn, cut it off the cob and sauté it with butter until some of it is browned (caramelized.) Or, put it into your pancake or wafflle batter. Or, add some to corn muffin batter.

If you’ve never made muffins, do so. They are simple to make. Seriously. Pick extra blueberries and freeze them. Put them on a
rimmed cookie sheet in one layer, and when they’re frozen put them in a freezer bag or another container. They are individually frozen, so are easy to use.

It’s so nice to have warm syrup on pancakes.

If you want to make stuffed cabbage, freeze the head of cabbage. The cells of the cabbage are loosened so the leaves are very pliable.

Warm maple syrup in the pan that you cook pancakes in.

Jewish Community Center aka The J 

Some people think that the J is only for Jews; not so. It is open to anyone. The J has programs from infants to senior citizens. They have a pre-school, a comprehensive physical fitness facility including an Olympic size swimming pool, a summer day camp, vacation day camps, a coffee shop, programs for children and adults who have different types of disabilities, and much more.
Check out their website springfieldjcc.org.

Recipes

SOUR CREAMED CORN from Greene on Greens
4 large ears corn
2 T. unsalted butter
3 whole scallions
¼ cup sour cream (you can substitute plain yogurt)
dash of hot pepper sauce
salt and pepper
chopped fresh parsley
1. Cut the corn kernels from the cob, and place them in a bowl. You should have about 2 cups. With the back of the knife, scrape the cobs over the
bowl to extract the juices.
2. Melt the butter in a large heavy skillet over medium-low heat. Add the scallions; cook one minute. Stir in the corn until barely tender, 4-5
minutes. Add the sour cream and hot pepper sauce. Cook until warmed through, don’t boil. Add salt and pepper to taste and sprinkle with
parsley.

THE BEST BLUEBERRY MUFFINS from The New England Inns Cookbook
½ cup butter, softened
1 ¼ cups sugar
2 cups flour
2 tsp. baking powder
½ tsp. salt
2 eggs
½ cup milk
2 ½ cups blueberries
1. Cream butter and sugar together.
Add all other ingredients except blueberries and stir until just mixed.
Fold in blueberries and spoon into paper-lined muffin tins. Bake at 350 for 15-20 minutes. Yum!

BERRY BANANA MUFFINS also from New England Inns Cookbook
2 eggs
¼ cup oil
¾ cup milk
1/3 cup honey
1 mashed banana
¾ cup blueberries or raspberries
¾ tsp. salt
2 tsps. baking powder
2 cups flour
¾ cup almonds
Beat together eggs, oil, milk, honey, banana, and berries. Add remaining ingredients just to moisten. Bake in greased or paper-lined muffin cups at 350 degrees for 20-25 minutes.

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