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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market Newsletter October 24, 2017

October 24, 2017

From the Market Manager


Our winter market begins on November 11th. Usually it is the second and fourth Saturdays, but due to Thanksgiving, we are also having it on November 18th. After that it will be on the second and fourth Saturdays through April. The hours are 10-2. It is located in the old monkey house. Come in the Trafton Road entrance, the back entrance to the park. The monkey house is the second building on your left. 


We will have lots of everything this year including food to have for lunch there. HIP will be usable there all winter.


When we are outside in 90+ degree heat, it seems as though time drags, but when the market is so close to ending (next week is our last week) it seems as if the time has flown by.


Thank you to our vendors who are so reliable. It is so important that there is continuity at a market. If there isn’t, customers get frustrated, and go elsewhere after a while. I don’t blame them; I would do the same thing.

 

Thanks also to Mercy Hospital for sending their van to our market each week. They are such a good addition.

 

I know that some of you get annoyed if you can’t buy anything prior to 12:30. Think of our market like you would any store. They have hours that they are open; You wouldn’t expect to go into a store at 9:30 if they say that they open at 10. All of our vendors have the same opportunity to be ready to sell by 12:30. Some of our vendors need every minute before 12:30 to set up, so please give them space to do so.

 

HIP


Please use your HIP benefits. This program is found money for those of you who depend on SNAP benefits to help make ends meet. If you have friends or family who have SNAP, ask them if they’re using their HIP benefits, and if not, encourage them to do so. 

 

4 things to remember about the new HIP program:

 

1. 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. If you only get a small amount of SNAP benefits, make sure you keep something (more than $5) in your account so that you can use HIP.
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 HIP 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.
4. It’s automatic; it doesn’t show up in your EBT balance.

 

This ‘n’ That


You should review all of your insurance once a year. Make sure you have the proper coverage. Don’t take it for granted that your coverage is what it needs to be.


This is the last week to take any hazardous waste to be collected if you live in Springfield. This is only for homes, no businesses. Call 787-7840 for an appointment.


The market is happy to reimburse you $1 if you come in the Sumner Ave. or Rte. 5 entrances, but if you use the Trafton Road entrance, there is no fee. Also, that is the entrance you should use for the winter market as the building that we are in is the second one on the left as you come in that way. You won’t have to drive around the park to find us.


Start buying some gifts for the upcoming holiday season. I can tell you that old folks like me (your manager) like getting things that we can use up like maple products, honey, goats milk soap, fancy olive oil and vinegar, seasonings, essential oils, jam, relishes, and more. You can also purchase some wooden coins or a gift certificate that can be redeemed for coins.


If you haven’t tried fried green tomatoes, do so. It’s not something that you can make any time of the year. They aren’t sour. I just dredge the slices in flour, then egg, then seasoned bread crumbs although some people only use seasoned flour. Then gently fry them in some oil. I like them with just a little salt, but you can find sauces to put on them.


Make sure that you are registered to vote, and VOTE. It is a privilege to vote.


Buy different colored carrots, peel and shred them, and add them to cole slaw, potato salad, kohlrabi, or have them just by themselves. Use olive oil and lemon juice for the dressing. A little salt and pepper, and you’re done.


Kohlrabi is a member of the brassicas family like cabbage, broccoli, and cauliflower. I think it tastes like a combination of broccoli stem and a mild turnip. It’s good cooked, or raw. Don’t buy a big one as they are sometimes woody.

 

Donate Cook Books


If you have cookbooks that you’re not using any longer, bring them here and put them into the blue bin. What you don’t want, someone else might. You can bring cooking magazines also. No other types of books please.
We do this for the winter market also.

 

Recipe—Winter Squash Soup


I have seen recipes for this with some apple cider added to the mix. If I were to do that, I would add a little cinnamon and nutmeg. Curry would be good with that also.
I use butternut squash; it’s the easiest to cut up. Poke a couple of holes in it then put it in the microwave for about 6 minutes. When it’s cool enough to handle, it will be easy to peel and cut.
I usually make it this way. Onions, butter or oil, cut up squash, chicken or vegetable broth, milk or cream, curry, salt and pepper.

Sauté onions in butter or oil until soft, add squash. Cover with broth until squash is soft. Puree. If it’s too thick, add a little more broth then whatever dairy product you are using. Add curry to taste. Every curry powder is different, so it’s add, taste, add, taste, etc.
If you want to freeze this, freeze it prior to adding the dairy or curry. Winter squash is available year-round. If you buy lots of it, store it with space between each one. That way, if a squash starts to spoil, it won’t transfer to another one.

 

 

 

 

Beet Soup


¾ # trimmed, washed beets
¾ # russet potatoes, peeled and cut into 1” chunks
¼ cup chopped fresh dill
1 small onion, finely chopped
2 cups chicken broth
2/3 cup half and half
2 T. fresh lemon juice
salt and pepper
8 fresh mint leaves for garnish sour cream or yogurt for garnish 
4 thin slices of lemon for garnish


1. Place the beets and 4 cups of water in a pot and bring to a boil. Maintain a brisk simmer and cook until fork tender all the way through, 30- 40 minutes. Drain through a colander set over a bowl, reserving the liquid. Set the beets and
liquid aside to cool.
2. When the beets are cool enough to handle, peel and cut them into 1” chunks. Set aside.
3. Meanwhile, place the potatoes, onion, dill and broth in a pot and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are fork mashable, about 20 minutes. Remove from the heat and set aside to
cool without draining.
4. Transfer the potato mixture, including the liquid, the drained beets and 1 ½ cups of the beet liquid to a food processor. Blend until smooth. Stir in the half and half, lemon juice, and salt and pepper to taste.
5. Serve hot or chilled, garnishing each bowl with mint, a dollop of sour cream, and a lemon slice if using.

 

Shepherd’s Pie


Onions, ground beef, flour, water or beef broth, corn, mashed potatoes.


1. Sauté onions in a little oil ‘til soft, add ground beef, cook until it loses its color. Mix some flour with broth to make a slurry then add to the onion/meat mixture to make a gravy. Add some pepper. You may not need salt depending on how salty your broth is.
2. Put into baking pan.
3. Mix some corn kernels and a can of creamed corn together; put on top of meat mixture.
4. Cook potatoes until done, drain and mash them and add butter and milk or cream and a little salt; place on top of corn. Sprinkle with paprika.
5. Bake until hot throughout, maybe 20-30 minutes. Since everything is already cooked, you are just warming up.

 

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