From the Market Manager
I get lots of phone calls from people asking me if the market is open on whatever day they are calling. All of the information about our market, both on our website and Facebook says that our market is every Tuesday,May through October. We have ALWAYS had our market on Tuesday afternoons. Only our winter market is twice a month on Saturdays.
This past weekend I made several recipes with local items. I made the corn pudding that I put in the newsletter a couple of weeks ago, (I added another egg and a little more corn) blueberry muffins, curried cream of summer squash soup, and tomato pie. It is such a pleasure to cook with fresh food. The tomato pie recipe came from “Southern Living” magazine. It is fussy to make, but so pretty and delicious.
If you are one of the people to whom we gave wooden coins when our terminal wasn’t working several weeks ago, and you haven’t paid us back yet, please do.
Start gathering gift items for the holiday season. There are plenty of non-perishable things for sale here including one of our market t-shirts for only $10. We sell them for $1 more than they cost us.
If you pay to get to our market whether from Tri-Town Trolley, the PVTA van, or the JCC van, just come to our market table, and we will reimburse you for half of what it costs you.
If you have an EBT card and the number is unreadable,get a new card. If the vendor has a problem with their scanner for HIP, you won’t be able to get your produce if they can’t read it.
Thanks for Your Support
Robyn Newhouse, United Bank, the Forest Park Civic Association, Carole Lynch, Reggie Springer, the Farm Credit Bank in Enfield, Ginny White, the Pioneer Valley Planning Commission who is the sponsor of Solarize Springfield/Longmeadow, and Glenmeadow in Longmeadow whose non-profit mission is to serve older adults, offering a continuum of care whether you are
living in your own home, or in one of the apartments on their campus.
Thanks also to TD Bank at the X for allowing us to copy the weekly newsletter.
Thank you all for helping to keep our market vibrant. Any and all contributions are appreciated.
This ‘n’ That
Interested in having a license plate that helps farms in Massachusetts? Go to mafoodplate.org to get the information. The bottom of the plate says “Choose Fresh and Local.”
There are lots of places to pick blueberries. Pick up a copy of CISA’s Field Guide magazine on our table, and you’ll find a listing of some of them in there.
Try golden beets even if you don’t like red beets; they’re sweet.
2019 Mid-Year Report About Farms in MASS (from CISA)
Spring got off to a rough start for many farmers with days upon days of rain. After last year’s unprecedented rain, our Valley farmers need a break. Thankfully the sun returned and slightly delayed crops finally have a chance to grow.
What does the USDA (US Department of Agriculture) say? Every 5 years the USDA sends out a survey to all US farms. Here in Massachusetts, the news is mixed.
Mass is third in the nation in sales made from farms directly to you. Keep shopping at farm stands and get your farm shares—it works.
We lost some land. Farm acreage dropped 6% in MA in the past 5 years. The 3 western counties lost 19% of their dairy farms down to 95 farms.
Solar is huge! Solar panels on farms have increased by 200% from 5 years ago. 20% of farms now have solar panels or other sources of renewable energy.
Total farm sales decreased 3% in the state but increased 10% in the 3 Western counties (controlling for inflation)
Have you ever wondered how much it costs to run a farm business? Or wondered why locally grown berries cost more than those you can find in a plastic clamshell from halfway around the world? Well, Massachusetts farms simply cost more to run. Land and fuel are more expensive here, and when you’re buying berries from elsewhere the cost savings occur because farm workers got paid less and/or there are weaker environmental protections in that part of the world.
How can you help?
• When you look for the “Local Hero” sticker, when you choose food grown right here in western Massachusetts, you are giving local farmers the reason to keep going.
• Say hello to the farm crew staffing the CISA share room, slide money into an untended trust-based cash box for your farm-stand flowers, let your favorite restaurant know that you support them because they choose local— it all matters.
• Local farms rely on you to keep farming in the Valley, so get out there and grab the most delicious locally grown asparagus, tomatoes, or whatever it is that makes you smile.
• You trust CISA and that makes a difference too. You make it possible for them to be there when farmers call looking for help with everyday tasks that are essential to running a business
like financial planning and marketing.
Highland Foundation Free Fridays—August 2nd
Franklin Park Zoo—Boston
Boston Symphony Orchestra at Tanglewood—Lenox
Chatham Shark Center—Chatham
Children’s Museum at Holyoke
International Volleyball Hall of Fame—Holyoke
Museum of Russian Icons—Clinton
Naumkeag, The Trustees—Stockbridge
Old State House—Boston
Go to highlandstreet.org/programs/free-fun-Fridays-2019 for more information.
Peach season has begun. There is nothing as fabulous as a local peach. When my now 22-year-old grandson Evan was 5, I gave him a peach that I had purchased 2 days earlier from Outlook Farm. When I brought his brother Alex, then 8, to my house I offered him one. He didn’t want one. Evan said “Alex, you really should have one.
You can smell the inside from the outside.” That my friends is the essence of why you should purchase local peaches.
Quick Peach Cobbler
3 or 4 cups fresh peaches, sliced and sweetened to taste
1 T. lemon juice
1 C. sifted flour
1 beaten egg
1 cup sugar
½ tsp. salt
6 T. butter, melted
Place sweetened peaches in a deep baking dish. Sprinkle with lemon juice. Sift dry ingredients together, then add beaten egg. Mix with fork until crumbly. Sprinkle evenly
over peaches. Pour the melted butter over the crumb mixture. Bake until crusty and brown. Serve warm with whipped cream or ice cream. You can add some blueberries to this mixture also.
1 ¼ cups all-purpose flour
¾ cup yellow cornmeal
¼ cup plus 1 T sugar
2 tsps. baking powder
pinch of salt
1 cup milk
¼ cup vegetable oil
1 large egg
¼ cup chopped fresh sage leaves, or 2 T. dried
2 cups fresh blueberries
1. Preheat oven to 375. Grease or use muffin papers
2. Mix together the flour, cornmeal, sugar, baking powder and salt in a large bowl.
3. In another bowl, whisk together the milk, oil, egg and sage. Add to the dry ingredients and mix thoroughly without beating.
4. Fold in the berries.
5. Spoon the batter into the muffin tin and bake until the muffins spring back when pressed, and the tops are lightly golden, about 25 minutes.
Cool enough to handle, then remove from the tin and cool on a rack; serve warm.