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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market News ~ September 4, 2018

September 4, 2018

From the Market Manager

I sure thought that last week’s high temperatures would be the last gasp of summer, but obviously given that we once again have temps in the 90s, it wasn’t. I try not to complain about the heat because I prefer warmth to cold, but also because I don’t do any “heavy lifting” as far as this market is concerned; our vendors, especially the farmers do.

I once asked Tim Wilcox from The Kitchen Garden if,when the temperatures were going to be high, they went out really early and then quit around noon. He told me that they didn’t, they worked until everything that needed to be done was done.

Something really nice happened a few weeks ago. One of the Red Fire Farm CSA members told them that she wanted to give a share to a person who is low-income, so Sarah Voiland (owner of RFF along with her husband Ryan) contacted me and asked me if I could think of someone. I could and did. The person I thought of lives in Connecticut, so can’t take advantage of the HIP program. I knew because she has a SNAP card, she was lower income.

She happened to come to the market that week, and I told her about it. She was delighted, and because of having a share each week, she makes it a point to get a ride here each week.
Thanks so much to the generous shareholder who donated it. You made someone very happy.


Neighborhood Party September 9th


Trinity Church, the big church right next to Forest Park,is having their annual neighborhood party this coming Sunday from 12 to 2:30. It’s free. Food and games and more. Everyone is welcome. Please come and meet some of your neighbors and enjoy the day. Trinity Church is very invested in our neighborhood. This is only one of the things that they do to be a good neighbor.


Peachy Crisp


Take advantage of the fabulous native peaches that we have in Western Massachusetts.

8 medium peaches, about 3 cups, pared and sliced lengthwise into 1” wedges.

1/3rd cup sugar
3 T. cornstarch
¼ tsp. ground cinnamon


2/3rd cup brown sugar
½ cup all-purpose flour
½ cup oats
¼ cup butter at room temperature
1 tsp. ground cinnamon
1 tsp. ground nutmeg

1. Preheat oven to 350 degrees.
2. For the filling, combine peaches, sugar, cornstarch, and ¼ tsp. cinnamon in a large bowl.
Pour into an ungreased 9” square baking pan. 
3. For the topping, combine ingredients in a medium bowl. Sprinkle evenly over peaches
4. Bake 30 minutes or until topping is golden brown and peaches are tender.



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, 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, and no matter how much you get from SNAP. Even if you only get $15 a month, you still get $40 in HIP.


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. All of the vendors who sell produce accept WIC and elder coupons.


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.






Today is primary day in Massachusetts. Please vote.Make your opinion heard. We are privileged to be able to vote; don’t throw your vote away by not voting.


This ‘n’ That


There’s lots of interesting things coming up this month. Glendi, the Greek festival held at the Greek Orthodox church in the North End near McDonald’s, is this coming weekend. The Mattoon Street Art Festival is also this weekend. This juried art show is always a treat.


Pay attention to when your car needs to be inspected. Yesterday I saw 2 cars that needed to be inspected. One was due last March and the other was due last month. It is for your own safety that you should get it inspected.


You are entitled to get a free credit report from each of the major credit bureaus—Trans Union, Experian, and Equifax once a year. You can get it online and print out the report. It’s a good idea to do this so that you can catch anything that is out of order. You should review all credit, billing, and bank statements with great care.


Purchase life insurance if you have anyone who is dependent on you.


Outlook Farm has an apple festival coming up on September 16th. They are located in Westhampton on Rte. 66. It starts at noon, and you can purchase food there.


If you would like to contribute to our market, we would be most appreciative. Although our vendors pay to be part of our market, we don’t want to make it too expensive for them, so any grants or contributions help to defray expenses.


Recipe—Lentil Salad


Boil brown or green lentils in salted water until they are tender, maybe 20 minutes. Drain. Cut up scallions or purple onion, sweet peppers, different colored ones if you have them. Make a dressing with vinegar and olive oil; mix together. Taste. You may need some salt and pepper. You can add a little hot sauce if you’d like to spice it up a little. Serve cold.


Wild Mushroom and Potato Gratin


½ pound chanterelles or a combination of chanterelles and other wild or cultivated mushrooms
4 T. unsalted butter
salt and pepper
12 medium yellow Finn or Yukon Gold potatoes
1 pint heavy cream


1. Preheat the oven to 375 degrees
2. Gently clean the mushrooms with a mushroom brush or a paring knife. Cut the mushrooms into thick slices and sauté them in the butter over medium-high heat until they absorb their liquid and begin to get crisp. Season lightly with salt and pepper
3. Peel and dice the potatoes and cook in boiling salted water until they are fully cooked, but not mushy. Carefully scoop them out of the water and place on a sheet pan to cool.
4. Butter a 9 x 12” baking dish and layer the potatoes alternately with the cooked chanterelles, seasoning the potatoes with salt and pepper. Cover with the cream. Bake for about 20 minutes, or until the cream is bubbling and the top of the gratin is golden brown.
5. Serves 6-8

From Chez Panisse Vegetables by Alice Waters




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.

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