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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market Newsletter ~ August 20, 2019

August 20, 2019

From the Market Manager

There are still a few people who haven’t repaid us for the wooden coins we gave them when our terminal wasn’t working. Please, if you are one of them, pay us back. We are still owed $248.


The Legislature has allocated $6.5 million toward the HIP program. Initially when it was developed, the people who did so thought that HIP would last for 3 years. It’s been so popular that they’ve run out of money twice already.


Please get your vehicle inspected on time. I have seen so many expired stickers. It is a safety inspection. Why wouldn’t everyone want to know that they’re driving a safe vehicle. I understand that some people are fearful that if there’s a problem, they’ll have to get it fixed and spend some money. Ask your mechanic if they will take money on account. There have been many times in my life that I had to ask, and they were willing to work with me. Of course, it helps that I have had the same service station for over 35 years.


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—in the Kitchen


• Matches are kept where children can’t get them.
• Knives and sharp instruments are kept out of reach of children.
• Keep all cleaning supplies either in a locked closet or up high on a shelf.
• Turn pan and pot handles away from stove edges.
• Immediately wipe up spilled grease or water, food too.
• Keep all medications in a locked cabinet.
• Don’t take medication in the dark.
• Don’t wear something with loose sleeves that could catch on fire, or get caught on a pot or  pan.




What’s Fresh at the Market?

What isn’t? This time of year, we really get to see the bounty that is available to us.


Melons, blueberries, apples, peaches, ground cherries, kale, cabbage, broccoli, cauliflower, kohlrabi, lettuce, beets, Swiss chard, carrots, salad mix, Japanese turnips (very mild), garlic, corn, tomatoes, summer squash, eggplant, cucumbers, peppers (hot and sweet), onions, shallots, green and yellow beans, more I’m sure.


This ‘n’ That

• If you cut kernels off the corn cob, save the cobs and put them in a pot of water and boil for several minutes. Save the water. It’s good in corn chowder or vegetable soup.

• Take down tag sale signs when they’re over even if they aren’t your signs. Everyone has an obligation to keep our neighborhoods clean.

• Same with litter. Pick some up every day. 


Highland Foundation Free Fridays, August 23rd, Last 2 weeks

• Institute for Contemporary Art—Boston
• Berkshire Museum—Pittsfield
• Boston Athenaeum—Boston
• Buttonwood Park Zoo—New Bedford
• Emily Dickinson Museum—Amherst
• Fort Devens Museum—Devens
• Freedom Trail Foundation—Boston
• Heritage Museums & Gardens—Sandwich
• Museum of African American History—Boston & Nantucket
• The Mary Baker Eddy Library & Mapparium-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—Eggplant Parmesan

Here is an easy way to get your eggplant ready for the casserole. Slice eggplant, dip in egg, then in seasoned bread crumbs. I like panko bread crumbs. Take a rimmed cookie sheet and put a good amount of olive oil on it. Heat oven to 400 degrees, put cookie sheet into the oven.

When the oil is smoking, put your eggplant slices on it. When one side is golden, turn it over. When the other side is golden, put the slices in the casserole.


I put some tomato sauce, either my own roasted sauce, or jarred sauce on the bottom, then some eggplant, then cheese. I started using provalone cheese instead of mozzarella; it gives it more flavor, but use whatever you like. I scatter some Romano/Parmesan cheese on top of that, then I repeat with the eggplant, etc. I finish with some sauce and scatter some of the Romano Parmesan cheese on top. Bake at 350 until it’s bubbly. Serve with some pasta. Use a lot of sauce; the eggplant soaks it up.


When eggplant isn’t in season, go to AC Produce in the South End and purchase a container of eggplant all ready to make this. It’s in the refrigerated case in the deli department. I keep a container in my freezer. You can get it ready in no time at all.


Easy Bread and Butter Pickles

I’m not going to tell you how many cukes to use, because it’s up to you. I used 2 long English cucumbers; they filled 2 quarts. Slice the cukes about 1/8” thick, put into a bowl and sprinkle with kosher salt. Let sit for about an hour or more. Rinse them off to get rid of the salt, and put them into your jars.


Combine 1 cup cider vinegar, 2 cups white vinegar, 2 cups granulated sugar, ½ cup brown sugar, about 2 T. mustard seed, and several black pepper seeds, or if you have turmeric, use a little of that. Bring to a boil. When sugar has dissolved, pour over cucumbers. Cover and put into the fridge. These will keep quite a while.


Cream of Summer Squash Soup

Sauté onions in butter. When they are soft, add cut up summer squash, any variety, or a combination. Cover with chicken or vegetable broth, cook until squash is soft. Cool then use either a blender or an immersion blender and puree. Add some curry to taste and some dairy either half and half or whole milk. You can also use heavy cream if you want a luxurious soup. Serve warm, or cold. You can put a dollop of sour cream or plain yogurt on top also.
If you want to have this soup in the cold weather, make it up through the pureeing part, freeze then finish with the dairy and curry just before serving.

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