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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market Newsletter ~ September 19, 2017

September 19, 2017

From the Market Manager


A friend and I drove up to S. Deerfield yesterday. We went to Clarkdale Orchards, a multi-generational family orchard. Afterwards we stopped at Pekarski’s Smokehouse on Rte. 116. It was a beautiful day, and we ooed and ahhed about how lovely our countryside is.

Another terrific ride is to Outlook Farm in Westhampton. They have all that Clarkdale has and much more. They have a small restaurant also. As you know from our market, they have wonderful baked goods. Outlook also has their own wine and hard cider for sale there.
It’s easy to get there. Go to the center of Easthampton and take a left. After Fleury Lumber take a right; there’s a small sign that says Easthampton. Go all the way to the end of that road and take a left onto Rte. 66. A short distance up the road, you’ll find Outlook. It’s definitely worth the ride.

I like to make applesauce every year. I freeze it; it’s easy. I’ve never frozen peeled apple pieces, but that would probably do well because we can freeze apple pies with no problems, and this would make apples available when I wanted to make a pie or a crisp. I know that local apples are available for a good portion of the year, but they are best now.

Did you know that there are thousands of varieties of apples in the world? When most people are asked to number how many there are, most of the guesses are very low because most grocery stores carry very few types.

Majestic Theater

Those of you who have been to the Majestic through the years know what a gem it is. The rest of you need to get there. They have 5 plays during the season from September through May. Check it out at, or 747-7797. The plays are very reasonable.

This ‘n’ That

Poke a couple of holes in winter squash and put it in the microwave for about 5 minutes. When it cools, you will find it is much easier to cut.

Take down your tag sale signs when it’s over.

Volunteer for something.

If you live in Springfield and you want to report something to code enforcement, dial 311. They’ll either take the information, or connect you.

If you want to make stuffed cabbage, the easiest way to get your cabbage ready to stuff is to put it in the freezer until it’s frozen solid. After it defrosts completely, the leaves will be very pliable.

You can freeze garlic. Also peppers. Use them right out of the freezer.

A very simple pretty salad is to use different colored tomatoes. Dress with an Italian dressing. You can add different colored peppers, and purple onions also, or anything else you want to add. Salad can be made of many different ingredients.

Gifts and Gift Certificates

Start buying gifts for your holiday giving because many things at our market are non-perishable, and who doesn’t like getting something local? Honey, maple products, wine, goats milk soap, olive oil, balsamic vinegar, applesauce, herb/spice mixes, anything from the crafters who come to our market from time to time, and so much more. We can also print up a certificate for you for the recipient to get wooden coins at our market table.

Winter Market

It’s early to start talking about our winter market, but last year, even though I kept writing about it in this newsletter and putting it on our website and Facebook pages, many people would say that they didn’t know about it.

It is here in Forest Park in the old monkey house, the second building on the left as you enter through the Trafton Road entrance. It is on Saturdays, twice a month from 10-2. Our first day is November 11th, then the 18th due to Thanksgiving the next week, then the second and fourth Saturdays through April from then on. HIP will be accepted there also.



Today is primary day in Massachusetts for some towns and cities. Springfield is one of them. Please don’t throw your vote away by not voting. It is a privilege; exercise it.

Garlic Festival

The North Quabbin Garlic and Arts Festival is this coming weekend in Orange, MA. Go to or their Facebook page for details. There are shuttle buses from the parking lots to the festival.


Applesauce Cake—not a typo, no eggs

in this recipe
1 ½ cups applesauce
1 cup sugar
1 tsp. baking soda
½ cup butter
2 cups all-purpose flour
½ cup raisins
1 tsp. ground cinnamon
1 tsp. ground cloves
½ tsp. ground nutmeg
Icing—optional, but it’s fabulous
1/3 cup butter
1 T. milk
1 tsp. vanilla extract
½ cup confectioners’ sugar

1. Preheat oven to 350. Lightly coat 2 8” round cake pans, or 1 9x5” loaf pan with cooking spray.
2. Place the sugar and butter in a large bowl. Use a mixer to beat the cold butter and sugar until they are thoroughly blended and the mixture is light and fluffy.
3. Stir the applesauce into the sugar/butter mixture.
4. Add the flour, raisins, baking soda, cinnamon, cloves, nutmeg to the apple mixture and mix well.
5. Pour the batter into the pan(s). Bake until a toothpick inserted in the center comes out clean, about 30 minutes for cake pans, or 45 minutes for the loaf pan.
6. For the icing—place the brown sugar, butter, milk and vanilla in a small saucepan. Heat on medium heat until the mixture boils. Remove the pan from the heat and cool to room temperature.
7. Stir in the confectioners’ sugar a few tablespoons at a time. If the mixture becomes too thick to spread on the cake, add ½ tsp. of milk and stir well. Repeat until the desired consistency is reached.
8. The icing is very rich, and makes only enough to put a thin layer on the tops of each round layer, or the loaf. The icing for the loaf will dribble down the sides.



1. 3 things to remember about the new HIP program. You MUST have a balance in your EBT account or the vendor can’t swipe your card. The money goes back on the card when your HIP transaction is done.

2. It goes from the first of the month to the last of the month. It doesn’t matter when your benefits are applied to your account.

3. The money you don’t use does NOT roll over to the next month. If you don’t use the benefit during the month, it’s gone for that month.



Pepper Poppers

24 bite-size red, yellow, orange, and/or green peppers, sweet or hot.
3 oz. extra-sharp provolone cheese cut into ½” chunks
3 oz. prosciutto, thinly sliced
3 oz. feta cheese, cut into ½” chunks
2 tsp. dried oregano, or Italian seasoning
2 limes, cut into wedges

1. Remove stems and seeds from peppers
2. Stuff half the peppers with one or two chunks of provolone wrapped in prosciutto. Stuff the other half with one or two chunks of feta cheese sprinkled with the dried herbs.
3. Cook on a medium-hot grill until the peppers wrinkle and are lightly charred, about 8-10 minutes. Serve with the lime wedges. If you have to cook them in the oven, I would broil them. Watch them carefully though.


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