From the Market Manager
A few people talked to me last week about the information about recycling that I wrote about recently. I didn’t pull the information out of thin air. There have been articles about it in the Wall Street Journal and The New York Times that you can access online.
Also, my daughter in law is president of a large recycling firm, and she told me that markets have dried up for much of what we recycle, and that there is NO market for glass at all. Although it pains me to throw glass away, I do. Until we develop the infrastructure necessary to use these recycled materials, most of it ends up in landfills.
She also said that single stream recycling, while in theory is better than separating items, most of that ends up in landfills also because too many people don’t recycle correctly. You can’t put plastic bags, or pizza boxes, or hangers, or any garbage in a recycling bin.
Sooner than later, the front entrance to the park will be closed for a couple of months so that the problem they had last year can be fixed permanently. It was supposed to start in early July, but obviously, it didn’t, so it will soon. Most of you know to come in the Trafton Road entrance anyhow. The Rte. 5 entrance will be open, but if you come in that way you will have to pay.
If you lose something at the market, and you don’t realize it until after you’re home, call me. You can get my phone # on our website. Also, if you find any money here, please bring it to the market table because you know someone will be looking for it when they realize they’ve lost it.
Welcome to Blazer’s Dogs and More who will be here each week with hot dogs, kielbasa, chips, etc. and beverages.
HIP is funded for this fiscal year, so use it if you have SNAP benefits. Make sure you have some money in your EBT account so that the vendor can swipe your card to take money to pay for your HIP produce. Keep about $10 in your account. Remember, the money you spend goes right back into your account, so it’s not as if it’s gone.
You get $40 if you have 1-2 people in your family; $60 if you have 3-5 people in your family, and $80 if you have more than 5 people in your family. You can spend it over the course of the month, or all at once; it’s up to you.
If you check your EBT balance, the HIP money doesn’t show up. Just know that it is there from the first of the month, no matter when you get your benefits.
We have 5 vendors who accept HIP. New England Wild Edibles, Rainbow Harvest Farm, Red Fire Farm, Riverbend Farm, and Urban Artisan Farm. They all have signs saying that they take HIP. Outlook Farm and Phuong’s Asian Vegetables don’t take HIP. Maple Corner Farm doesn’t take HIP, but they do accept WIC for their blueberries.
You should walk around and see who has what and what the prices are before you shop. Each vendor sets their own prices.
WIC coupons are NOT HIP coupons. Not everyone who is eligible for WIC qualifies for SNAP benefits.
WIC Farmers’ Market Coupons and Elder coupons can be used whenever you like through the end of October.
Both HIP and the WIC and elder coupons are ONLY for produce.
Highland Foundation Free Fridays—August 3rd
The Highland Foundation sponsors free admission each summer for 10 weeks to many museums, etc. throughout Massachusetts.
Franklin Park Zoo
Cape Cod Museum of Art--Dennis
Children’s Museum of Greater Fall River
Davis Museum at Wellesley College
Naumkeag, The Trustees--Stockbridge
Worcester Historical Museum
Osterville Historical Museum
The Eric Carle Museum of Picture Book Art—Amherst
We have market t-shirts for sale for $10 each, just $1 more than we pay for them. We have all sizes including some children’s sizes. Come to the market table to get one. When you wear one, you are helping to advertise our market.
All of our vendors accept cash. But, if you run out, come to the market table and purchase some either with your credit, debit, or EBT card. They are each $2.50 and they never expire. We follow USDA rules, so you can’t use the EBT coins for alcohol, prepared food, or anything that isn’t food like soap.
EGGPLANT PARMESAN—you don’t have to fry the eggplant
Eggplant, bread crumbs seasoned or not, olive oil, eggs Marinara sauce, homemade or commercial Cheese, mozzarella, or provolone Parmesan and/or Romano or a combination of both
1. Cut the eggplant crosswise or lengthwise into thin slices about ¼” thick.
2. Mix a couple of eggs together, then dip the eggplant in the eggs then the breadcrumbs, set aside.
3. Put some olive oil on a rimmed cookie sheet then place in oven at 400 degrees until it is smoking.
4. Place eggplant slices on cookie sheet, then when that side is a golden color, turn it over and do the same. Remove from oven.
5. Cover the bottom of your baking dish with some marinara sauce, then lay one layer of the eggplant on that. Sprinkle or lay some cheese on top of that. Repeat layers, then add more sauce.
6. Sprinkle the top with Parmesan and/or Romano cheese.
7. Bake at 350 for about 40 minutes.
8. Most recipes call for mozzarella cheese, but if you use provolone, you will give it more flavor.
This ‘n’ That
After you have cut corn off the cob, place the cobs in water and cook them for about 10 minutes. You can save the water (freeze it) and use it in vegetable soup or corn chowder.
Pick up some litter every day.
Bring a new neighbor something home baked.
If you grow zucchini or any other type of summer squash, pick it when it is small. It will be more tender. If one gets away from you, you can always make relish, or bread and butter pickles with it.
The Majestic Theater in West Springfield has a full schedule of music this coming month. Majestictheater.com.
Never pour cooking oil down the drain. Ever.
Another Eggplant Recipe
ASIAN EGGPLANTS MARINATED WITH GARLIC, GINGER, AND SESAME
1” piece fresh ginger, peeled and minced
2 cloves garlic, minced
¼ cup rice wine vinegar (or white vinegar if you don’t have rice wine vinegar)
½ cup soy sauce
2 T. Asian sesame oil
7-8 Asian eggplants, trimmed and sliced lengthwise, 1/8th” thick (about 2 pounds)
2T. sesame seeds, toasted
3 T. fresh cilantro
1. Combine the ginger, garlic, vinegar, soy sauce,and oil in a glass or other nonreactive dish large enough to hold the eggplant pieces no more than 2 layers deep. Add the strips, turn to coat, and set aside to marinate for at least 30
minutes, or up to one hour.
2. Preheat the oven to 400 degrees. Lightly grease 2 baking sheets.
3. Spread the eggplant pieces on the baking sheets, spreading them out so they don’t overlap. Bake for 12-15 minutes, or until soft but still holding their shape.
4. Transfer to a serving dish and garnish with the sesame seeds and cilantro. Serve right away while still warm.