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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market Newsletter ~ September 5, 2017

September 5, 2017

From the Market Manager

We have only 9 more weeks for this season. On the 90+ degree days it seems as though time drags, but in general it seems to go quickly. It’s our 20th year, not bad for a market that started with only 5 vendors. We get requests every month asking to join our market. Some we let in, some we don’t. It all depends on whether or not we need what they have to sell, and if they have grown/raised, or made what they are offering.

All markets must strike a balance so that not only the customers are satisfied, but the other vendors also. If you have too much of the same thing, then the vendors can’t earn enough to make being at the market worth their while.

If you have cookbooks or cooking magazines that you don’t want anymore, bring them here and put them in the blue bin.

Rachel’s Table is a local organization that distributes surplus food to agencies that can use it. Today they are asking us to purchase something extra here at the market that they can donate. In previous years when this has been done, they have gotten quite a lot to distribute.

I don’t understand the fashion of wearing torn jeans. My mother never would have let me out of the house if I wore them.

Did you know that the variety of chicken is the only reason that egg shells come in different colors? There is no difference in nutrition. Someone posted a picture of a white egg and a brown egg on Facebook, and then the eggs cracked in a pan. Of course, the eggs looked the same in the pan. The message is that we are all the same under the skin.


Start buying gifts for your holiday giving because many things at our market are non-perishable, and who doesn’t like getting something local?

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.

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 4 participating vendors.

1. Rainbow Harvest Farm
2. Red Fire Farm
3. Riverbend Farm
4. New England Wild Edibles


This ‘n’ That

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. 


It doesn’t take a lot of effort to have a cleanup in a neighborhood, so if you belong to a civic organization or a faith organization, suggest it to them. It’s amazing what a difference one day can make doing that.  Get rid of graffiti also.


Hazardous Waste Collection

Saturday September 9th, 23rd, and October 28th for Springfield residents only. No businesses. Call 787-7840 to make an appointment and for instructions. 


Landlord and Tenant’s Rights Workshop

A workshop with Milagros Johnson, of the Springfield MOCI will be held on Friday, September 15th from 2-3PM at the West Springfield Library. This is free, but preregistration is required as space is limited. For more information, or to register, call 736-4561, ext. 3.


Wooden Coins
If you run out of money while you’re at the market, just come over to the market table, use your credit, debit, or EBT card, and purchase wooden coins that you use just like cash. They don’t expire, and they can be used at our winter market also. They can, however, only be used at our market, no others.


Meet the Vendors—My Main Squeeze

Cassie Cerasuolo started her business due to her own passion for fresh juice. She believes that juicing can help to supplement a healthier lifestyle, and she opened My Main Squeeze with the vision of it being an establishment where no matter what you purchase (even sweet treats) you will know it’s good for you. There are no processed or refined ingredients and no additives in her products.

She supports local and independently run businesses because she believes that they are the backbone of our economy. She proves this support by purchasing produce from local farmers in season and by carrying various other goods from local suppliers such as from the Bearded Bee, our honey vendor.

My Main Squeeze is located at 48 Shaker Road in East Longmeadow.


Springfield Primary, September 19th

If you aren’t registered to vote, please pick up a form at the market table, fill it out, and either have us send it in, or you can send it in yourself. The League of Women Voters campaigned for many years to have the Motor Voter Law enacted so that we could register to vote this way. Voting is a privilege; don’t throw it away. A primary for school committee and city council will be held on September 19th. Please vote.




Recipe—Corn Pudding

This can certainly be made with canned or frozen corn, but if you make it with fresh corn, it will be much sweeter.

¼ cup sugar
3 T. all-purpose flour
2 tsp. baking powder
1 ½ tsp. salt
6 large eggs
2 cups whipping cream (or half and half)
½ cup butter, melted
6 cups fresh corn kernels, or same amount canned (drained) or frozen
1. Combine sugar, flour, baking powder and salt together.
2. Whisk together eggs, cream, and melted butter.
3. Gradually add sugar mixture, whisking until smooth.
4. Stir in corn.
5. Bake at 350 degrees for 45-60 minutes or until golden brown and set.
6. Let stand 5 minutes. Enjoy!


Carrot Soup

Soup is very easy to make, and inexpensive also. As with any recipe, the more local products you use, the tastier it will be. The amounts you use depend on how much you are making and, of course, the size of your pot.

Onion, Vegetable oil or butter, Carrots, Chicken or vegetable broth, seasoning—curry, or ginger, or combination seasonings like from White Buffalo or Saltbox Seasonings, Dairy—half and half, heavy cream, or whole milk

Sauté onions in oil or butter ‘til soft; add carrots, cover with broth, cook ‘til soft, puree in blender or food processor. Add seasonings to taste and dairy. Let flavors blend. Better the next day. Serve hot.


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