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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market Newsletter ~ August 13, 2019

August 12, 2019

From the Market Manager

 

I finally went to one of the Free Friday museums last Friday. It was the Davis Museum at Wellesley College. It is always free, but is usually not open during the summer. I like smaller museums, you get to see everything in one visit.

 

Smith College and Mt. Holyoke have lovely art museums. The New Britain Museum of American Art is one of my favorites. It’s free on Saturday mornings from 10-2, otherwise I think it’s $20.

 

Every so often I go to the Springfield Museum of Fine Arts. That too is lovely. We are so fortunate to have museums of such high quality in Springfield.

 

If you are a Springfield resident, you get in free. Just show your identification with your address on it.

 

Do you find yourself buying so much at our market that you have to work hard to use it all? Last week, Rick from Riverbend Farm, gave me a flat of tomato seconds. I dipped them in boiling water, slipped the skins off, and used some in that eggplant recipe I put in the newsletter a couple of weeks ago. I froze the rest. You can just throw tomatoes in a freezer bag and
freeze them whole. The skins slip off when they’ve defrosted. They’re perfect for soups, or chili, or sauces, or anything you used crushed tomatoes for.

 

Don’t hesitate to make jam with some of the fruit that’s available now. Buy seconds, they’re perfect for jam.

 

If you want to make plum jam, use the Italian prune plums that are in season now. The purple skin and yellow insides make a gorgeous deep pink jam.


Homemade jam makes a perfect gift. I freeze mine because I have 2 freezers, and plenty of room, but even canning isn’t difficult.

 

I like Ball pectin. If you are going to make jelly, use liquid pectin. I made grape jelly last year using wild grapes from my yard. I even had juice left over that I froze, so I can make more when I run out.


Register to Vote and VOTE!

 

We have registration forms at our market table. You only have to fill it out and send it in to your city or town’s election office. They will let you know where to vote. Please register and then vote. It is a privilege to vote, and too many people take it for granted. People in our own country have died for trying to get the vote. One hundred years ago women got the vote, but not before being beaten and imprisoned for trying to get the privilege.

 

Also, in my own lifetime, many black people were beaten, imprisoned or even killed for trying to get the vote, or to vote. Some white people were also beaten and imprisoned and/or killed for trying to get out the vote particularly down South.

 

Every vote counts; don’t think it doesn’t.

 

Some Things to do to Have a Safer Home

 

• Stairways, Halls and Outdoor Steps
• Stairways with 3 or more steps have a strong handrail.
• Stairways and halls are kept free of boxes, toys, mops, brooms, tools and other tripping  hazards.
• Gates at top and bottom of stairs prevent children from falling.
• The head and foot of stairs have no small or loose rugs.
• Stair carpeting or covering is fastened securely.
• Stairways and halls have adequate lights, controllable at either end.

 

Highland Foundation Free Fridays, August 16th only one more week to go 

 

• John F. Kennedy Library and Museum— Boston
• Berkshire Theatre Group—Stockbridge
• Cahoon Museum of American Art—Cotuit
• Discovery Museums—Acton
• Fruitlands Museum, The Trustees—Harvard
• Fuller Craft Museum—Brockton
• Harvard Museums of Science & Culture—Cambridge
• Paragon Carousel—Hull
• Provincetown Art Association & Museum • USS Constitution Museum—Boston

 

Wooden Coins


When you purchase wooden coins at the market table, you are buying money. All of our vendors take them. You don’t use coins for HIP purchases, it is used at the vendors who accept HIP. They are:

 

Rainbow Harvest Farm

Red Fire Farm
Riverbend Farm
Urban Artisans Farm

 

If you purchase $25 or more in red coins (debit or credit) we charge $1 to help pay for the terminal which costs us about $1,000 a year.


All of our produce vendors accept WIC and Elder coupons. They are ONLY for produce, you don’t exchange them for wooden coins. They are used directly at the farmer’s stand. Our honey vendor does not register with the state, so he can’t take the elder coupons for honey.

 

Recipe—Gazpacho Gazpacho is Spanish for liquid salad. There are many recipes for this. I have another one for graffiti gazpacho in the recipe archives on our website. This is a soup, so use as much or as little of any ingredient as you like. I use my food processor to mix this up.

 

 

 

 

INGREDIENTS:


Tomatoes
Green or red bell peppers
Onion
Garlic
Cucumbers

Wine vinegar
Olive oil
Salt and pepper
Hot chili flakes if you like things spicy

 

 

METHOD:
Puree some tomatoes in processor with garlic cloves.
Rough chop the rest of the ingredients including more tomatoes.
Add some olive oil, and wine vinegar to taste.
Add salt and pepper to taste.
You are done.
Chill and serve cold.

 

You should only make this soup when all of the ingredients are local and fresh. It isn’t anywhere as good out of season.

 

A few more recipes—Salad Dressings

 

Salad dressing is so simple to make, you don’t have to buy commercial ones. Keep different vinegars on hand, and lemon juice (fresh is preferable.) Then use salt, pepper, herbs (dried or
fresh.) If you have fresh, you can chop them up and use right on the salad.


Keep different olive oils on hand also. Each one is different. I have a favorite one that is from Portugal that I buy at Milano’s in the South End of 
Springfield; I only use it on salads.

 

Here’s a recipe from a woman I knew who was a fabulous cook. It’s called Margot’s dressing 

 

1⁄4 cup sugar, or a little less 
1⁄4 cup vinegar (use apple cider vinegar)
1/3rd cup ketchup
small or medium grated onion
2 T. Worcestershire sauce
Garlic to taste—2 or 3 cloves
Blend in blender till pureed.

 

Another one: Cucumber Dressing (a great time of year for this one)


1 C. mayonnaise
1 pared, seeded and chopped cucumber
8 oz. plain yogurt
2 T. firmly chopped parsley or mint
1 clove garlic, minced
salt and pepper to taste
Stir together and chill. Good over cold fish also.

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