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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market Newsletter ~ August 29, 2017

August 29, 2017

From the Market Manager

Although my children are grown, and my grandchildren are as well, I still enjoy making jam and applesauce at this time of the year. I even bake and make other things that they are the beneficiaries of on occasion. I give most of what I make away. I can’t be financially generous, so this allows me to be magnanimous. I also like to entertain, so I get to fuss every so often.
This time of the year is such a pleasure when it comes to cooking because of all of the fresh local products that are available to us. Even having cut up tomatoes and cucumbers are delicious. There are some things like corn, blueberries, and peaches that I only buy when they’re local.

Last week I bought some distressed peaches from Outlook Farm, my favorite place for peaches. I made jam, froze some, and made a peach crisp. I also bought some tomatoes from Riverbend Farm that I roasted and pureed. I am fortunate in that I have a large freezer, so have room for these things. I love being able to use them throughout the year.

Check out our website for an archive of recipes from years past.

I hope that many of you are trying vegetables that you haven’t tried previously. You never know what you will like.

Make French toast with Berkshire Mountain Bakery’s chocolate bread. Delicious.

Gift Certificates

We can print up gift certificates for you. The recipient will come to the market table and get wooden coins. This is a terrific thing to buy someone who already has everything that they need.

You can even start buying items for your holiday giving because many things at our market are non-perishable.

WIC/Elder Coupons and HIP

I know that I have written about this before, but it’s so new, that I have to keep repeating it. HIP stands for Healthy Incentive Program. It is new this year. It is a grant from the U.S. Department of Agriculture. The Department of Transitional Assistance is the agency that got the grant and who supervises it. Our market has nothing to do with it other than being a farmers’ market that has vendors who take HIP. It is up to the individual vendor as to whether or not they take HIP. Some do, some don’t. It is only here in Massachusetts.

We know that it is frustrating for many of you to understand HIP; it is for those of us at the market table also. Because it is new, it has had many glitches. Hopefully as time goes on, it will become very smooth. The purpose is to help folks who have SNAP benefits to eat healthier food.
You do NOT use your HIP benefits at our market table; you use them ONLY with the participating vendors.

WIC and elder coupons are only for produce. You do not change them for wooden coins at the market table. If you want to buy dairy, or meat, or bread, etc., you either buy the coins with your debit/credit/EBT card, or use cash.

The coupons expire at the end of October; you can’t use them after October.

HIP is only for produce also. Several things to pay attention to with HIP: You MUST have a balance in your EBT account, or you can’t use HIP. You must use it each month, or you lose it for that month; it doesn’t carry over to the next month. It goes from the first of the month to the last of the month; it doesn’t matter what date you get your SNAP benefits which is why it’s important to have a balance on your card. Even $10 because they can swipe your card more than once after the amount has gone back on your card. You will NOT see the HIP benefit in your SNAP balance until AFTER you have used it; it doesn’t show up before you use it. I know it’s confusing, but you’ll get used to it. HIP will be accepted at our winter market also.

We have 3 participating vendors, and next week New England Wild Edibles (mushrooms) will also participate.

1. Rainbow Harvest Farm
2. Red Fire Farm
3. Riverbend Farm

This ‘n’ That

Please take a plastic bag with you when you walk your dog, or just go for a walk and pick up some litter. If more people did it, it would make a huge difference.

Take down tag sale signs. I saw a pre-printed one the other day that said “your almost there.” I can’t stand grammatical errors. And to think that someone paid for that sign!

Zoo on the Go, from the Zoo in Forest Park will be here on September 12th about 3 o’clock. They will stay about 2 hours.


Lazy Stuffed Cabbage (my way)

1 head cabbage
tomato soup, cider vinegar, brown sugar, water meatballs, your recipe, no Italian seasoning
1. Make sauce with soup, vinegar, brown sugar, and a little water to taste.
2. Cut up cabbage, cook until cabbage is a little soft.
3. Make meatballs. Before you lay them on top of the cabbage, check seasonings in the sauce;    you may have to adjust them to get the proper sweet/sour taste.
4. Put on top of cabbage, and shake the pot a little, then cover and cook for 45 minutes or so until the meatballs are done.
5. This is better the next day after the flavors have adjusted.


Refrigerator Pickles

2 cups distilled white vinegar
1 cup sugar
¼ cup kosher or pickling salt
10-12 medium cucumbers, scrubbed and sliced 1/8th” thick (about 2 pounds)
½ medium green bell pepper, seeded and sliced into 1/8th” wide strips
1 large white onion, thinly sliced
2-4 large cloves garlic, thinly sliced
1 T. pickling spices
2 T. dill seed
1. Prepare 1 half-gallon or 2 quart jars and lids for refrigerator canning. (don’t have to boil.)
2. Mix together the vinegar, sugar, and salt in a medium bowl to dissolve sugar. Set aside.
3. Layer the cucumbers, peppers, onion, garlic, spices, and dill in a half-gallon jar or 2 quart jars; pour in vinegar mixture; it won’t cover the vegetables at first will as they release liquid as
they cure.
4. Cap the jar tightly and put in the refrigerator for 1 week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed.
5. Serve after 1 week or continue to store in the refrigerator for up to 6 months.


Green Beans with Parsley/Pecan Pesto
2 # young green beans, trimmed and left whole
1 cup parsley pecan pesto


½ cup pecan halves
¾ cup packed fresh parsley leaves
¾ cup packed fresh basil
1-2 T. fresh lemon juice
2 cloves garlic
¾ cup olive oil
¼ tsp. salt
¼ tsp. ground black pepper
Place the pecans, parsley, basil, garlic, and lemon juice in a food processor or blender and grind as fine as possible. Add the oil, salt and pepper, and continue processing until blended.


Yellow Snap Beans Sautéed with Cracker Crumbs

1# yellow snap beans, trimmed and left whole
1 T. butter
1 T. olive oil
1 cup crushed saltine, or Ritz type crackers
1. Cook the beans until they are limp, but still a little crunchy. Drain, set aside.
2. Place the butter and oil in a large sauté pan and heat until the butter melts. Add the beans and toss to coat. Add the crumbs, toss again and cook over low heat, stirring from time to time
until the crumbs are golden and the beans are soft but not mushy, 8-10 minutes.
3. It is important to cook the beans slowly so that the crumbs turn golden without burning, and the beans soften without wrinkling.


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