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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market News ~ September 25, 2018

September 25, 2018

From the Market Manager


Last week was only the second time in 21 years that we cancelled the market. The other time was when the park was closed due to a storm and lots of trees being down. I am sorry if you didn’t know about it, but we did our best to notify everyone. Although it cleared up by 2, it would have been terrible trying to set up in that pouring rain.

The forecast was for torrential rain all day. This has been a lousy summer weather-wise.


It’s apple season again. If you’ve never made your own applesauce I encourage you to do so. It is so easy especially if you use a food mill. All you have to do is wash and cut up the apples, put them in a pot with a little bit of water to keep them from scorching when they start to cook, cook them until they’re mushy, put them in the food mill, add a little sugar and cinnamon after they’re pureed, and voila! you have applesauce.


Purchase utility grade apples for sauce. There is no point in using perfect apples for that. If you go to one of the nearby orchards, you can get bags of utility apples.


You can freeze it or can it. It stays for quite a while in the fridge also. Just make sure you don’t eat right from the jar. That introduces germs and you might get mold in it.



HIP was funded for this fiscal year, however, we have received notice that they will suspend it just before Thanksgiving, and start up again in the spring, so use it if you have SNAP benefits. Many things that you can buy in the fall stay for a long time. 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. 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.


I have contacted my state senator, and encourage you to contact your elected representatives also. I hope that additional money can be allocated toward keeping HIP year-round. It is a win-win program both for customers and farmers who participate.


This ‘n’ That


I am on a list serve from the Farmers’ Market Coalition. That is for market managers from all over the country. This week’s “conversation” has been about having a program that allows customers to purchase from the farmers’ market online. Some people think it’s a good
idea, others don’t.

Some of the responses have been that markets are so different than other types of shopping, that to do that takes away from the pleasure of shopping at a market. Others think it’s a good idea.


Sometimes someone will call a vendor directly and ask to have something set aside for them. Sometimes I get a call or an email to do that. That’s fine with me, but we’re not going to have any type of formal pre-purchase program here. Life is so hectic sometimes that having a place where you can linger and see friends and develop relationships with vendors helps to slow it down some.


Winter Market


Our winter market begins on the second Saturday of November, November 10th this year. Because we are going to have an extra Tuesday market on November 6th to make up for the one we missed last week, that will be 2 markets very close together. But, some people can’t
make a Tuesday market, so hopefully that Saturday will be well attended..


In November, we will have markets on the 10th and 17th due to Thanksgiving being on the 22nd. Please note that at this time the HIP program won’t be in existence after Thanksgiving until the spring. I have contacted my state senator hoping that money can be allocated for the winter also. Some farmers, knowing how popular the HIP program is, have made provisions to sell at the winter markets. This decision will impact their business.

We may have a different location for our winter market due to some construction that will go on near the old monkey house. Stay tuned.








½ cup (one stick) unsalted butter plus more for pan
2 large eggs, lightly beaten
½ cup buttermilk or sour milk
1 large zucchini (about 10 oz.)
1 cup all-purpose flour
½ cup whole wheat flour
½ cup sugar
1 tsp. baking powder
¾ tsp. salt
½ tsp. baking soda
¾ cup medium grind cornmeal



1. Position a rack in the middle of oven and preheat to 350 degrees.
2. Butter a 9x5x3” pan
3. Melt ½ cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.
4. Trim zucchini ends. Thinly slice 5 1/8” rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.
5. Sift both flours, sugar baking powder, salt and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick.) Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down
center in a single layer.
6. Bake for 55 to 65 minutes. Cool in pan.




2 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup butter
1 cup white sugar
2 eggs
1 ¼ tsp. vanilla
1 ½ cups chopped apples
1/3 cup packed brown sugar
1 T. all-purpose flour
1/8th tsp. ground cinnamon
1 T. butter
1. Preheat oven to 375 degrees. Grease a 12 cup muffin pan.
2. In a medium bowl, mix flour, baking powder, baking soda and salt.
3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
4. In a small bowl mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5. Bake 20 minutes in the preheated oven, or until a toothpick, inserted in the center of a muffin comes out clean. Allow to sit for 5 minutes before removing muffins from wire rack.

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