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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market Newsletter ~ July 2, 2019

July 1, 2019

From the Market Manager


 Our terminal is working fine now, so if you got tokens while it wasn’t working properly, please come by the market table and we will swipe your card so that you can settle with us. Thanks.

 

 Our market is 1/3rd done for the season. I hope you come regularly, and bring a friend to enjoy our region’s bounty.
 
Highland Foundation Free Fridays—Free entry to museums throughout Massachusetts for 10 weeks this summer 

 

July 5th— Amelia Park Children’s Museum, Westfield; Cape Cod Maritime Museum,Hyannis; Children’s Museum in Easton; Edward Corey House, Yarmouth Port;
Falmouth Museums on the Green; Jacob’s Pillow, Becket; Museum of Printing,Haverhill; Pilgrim Hall Museum, Plymouth; The old Manse, Trustees, Concord; The Telephone Museum, Waltham

 

Go to Highlandstreet.org/programs/free-fun-Fridays for more details.

 

HIP—Healthy Incentive Program

 

 Hip goes from the first of the month to the last of the month; it is automatic. It doesn’t show up in your monthly SNAP benefit. If you don’t use all of your HIP, it doesn’t roll over to the next month.

 

If you keep at least $10 in your EBT account, you’ll be able to access HIP throughout the month. We have 4 farmers that accept HIP.

 

Welcome New Vendor—Swan Soap and Such

 

Recipe—Lazy Stuffed Cabbage


I give out this recipe every year; it is so easy.    

 

2 cans of  tomato soup, 1 can water
brown sugar and vinegar to taste to make a sweet and sour sauce
cabbage, a small to medium one, cut up

 

MEATBALLS—hamburger, onions, garlic fresh or granulated, salt, pepper, bread    
crumbs, eggs, liquid (water or tomato juice)

Put soup and water in  pot, add sugar and vinegar to taste, bring to a gentle boil. Cut    
up cabbage and add to soup mixture. Let the cabbage cook down. Meanwhile make    
the meatballs. I used about 2# of meat for this much sauce and cabbage.

 

 Taste the sauce, add more sugar or vinegar if it needs it. Make meatballs and put on top of    
cabbage/sauce;  shake pan gently, cover and cook until the meatballs are done, maybe ½ hour.  Serve over rice. This is better the second day.

 

This ‘n’ That


• Put silverware in the dishwasher upside down. This way when you unload it you
don’t have to touch the part you eat with.


• Use dehumidifier water to water your plants; there are no chemicals in it.


• Make sure that you don’t use anything in your garden that is harmful to bees.


• Buy a t-shirt at the market table for $10; help us advertise.

 

 

 

Want a Part-time job?

 

 Rachel’s Table, a non-profit organization that picks up surplus food and brings it to agencies that can use it, has need of a GLEANING COORDINATOR. The coordinator will work with volunteers, youth and adults, from faith-based organizations, schools,and other community groups to teach them about food insecurity, local agriculture, and the work of Rachel’s Table while harvesting local food and delivering it to soup kitchens and food pantries. The coordinator will take initiative to outreach to farms and build relationships with farmers, community group and food service agencies.


The fresh produce gleaned is a vital, healthy addition to the rescued food that Rachel’s Table donates. Please call Jodi Falk at Rachel’s Table for additional information—413-733-0084.

 

Donations


 Thanks to the Pioneer Valley Planning Commission for their donation. They are the organization that sponsors Solarize Springfield/Longmeadow. Pick up an informational card at our market table for further details. 

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