From the Market Manager
This is the last day of our 22nd year of the market. Thanks to all of you—our vendors, our sponsor, Concerned Citizens for Springfield, the folks who donate money or services to us, and to you, our customers. We will start our next outside market the first Tuesday of May.
A lot of work goes into having a farmers’ market, mostly from the vendors. I always say that if any vendors leave the market without having sold everything they brought, we didn’t have enough customers. So, next year (or for our winter market) bring someone with you. When you spend money here, you are helping the local economy.
From November 1st to 3rd, you can go to Cider Days in Franklin County. There are lots of events taking place that weekend. Check it out—ciderdays.org.
The winter market this year is back in the monkey house. The MH is the second building on the left as you come in the Trafton Road entrance. The hours are from 10-12 on Saturdays. Second and fourth in November, second and third in December, and second and fourth every month after that through April. Please spread the word.
4 cups vegetable broth, 2 tsp. unsalted butter, or 2 tsp. extra virgin olive oil, 2 shallots, minced
1 T. minced fresh oregano, or 1 1⁄2 tsp crumbled dried oregano, 4 scallions, white part only, minced,
1 cup Arborio rice, 2 cups finely chopped fresh spinach, 3 T. dry white wine, or 1 T. white wine vinegar, 1⁄4 cup grated Parmesan cheese, 2 T. pine nuts, toasted (optional).
1. Pour the vegetable broth into a large saucepan and bring it to a simmer over medium heat. Turn down the heat to medium-low, keeping the broth at a simmer.
2. Melt the butter or heat the oil in a medium, heavy saucepan. Sauté the shallots, scallions, and oregano until the shallots and scallions soften, about 6 minutes. Add the rice and the spinach and stir to coat with the vegetables, about 1 minute. Add the wine or vinegar and continue stirring until the liquid evaporates, about 1 minute.
3. Using a ladle, add about 1 cup of hot broth. Stir constantly over medium heat until the broth has been absorbed, about 5 minutes. Add another ladleful and keep stirring until this, too, has been absorbed.
4. Continue the process, adding broth about 1⁄2 cup at a time and stirring until the rice kernels is nice and chewy. This should take 25 to 30 minutes altogether. Finally, stir in the final ladleful of broth and the grated Parmesan. Continue stirring until there’s no liquid left on the surface and the cheese is well distributed throughout. Stir in the pine nuts if using and serve right away.
LEEK AND ONION POTATO PIE—low fat recipe
1 pound gold or russet-type potatoes; 1 large egg, beaten; 1/3 cup nonfat or part-skim ricotta cheese; 1 t. flour
1 T. unsalted butter or vegetable oil; 3 cups thinly sliced leeks, white part only (about 2 large leeks)
2 cups thinly sliced onions; pinch salt, 1 large egg, 1 large egg yolk, 1 cup evaporated skim milk, 1 T. all- purpose flour, 1⁄2 cup nonfat or reduced fat sour cream, 2 T. minced fresh chives
Heat oven to 425 degrees. Bake the potatoes until tender, about 50 minutes, or cook in the microwave. Peel and mash the potatoes. Combine with the egg, ricotta, and flour, mixing with your hands until you have a soft, pliant dough. Press the dough into the bottom of an 8” springform pan, and bake until it’s firm, but still springy, about 20 minutes. Take it out of the oven and let it cool; don’t turn off the oven.
In a large skillet, or sauté pan, melt the butter or heat the oil. Add the leeks, onions, and salt and sauté until very soft, about 15 minutes.
In a mixing bowl, beat together the egg and egg yolk, the evaporated milk, and flour. Make sure there are no lumps. Add the leeks, onions, salt and sour cream.
Spread the sour cream mixture over the potato crust and sprinkle the chives evenly on top. Bake until the filling has set, about 50 minutes. If the top starts to brown before the custard has set, cover the pie with foil and continue baking until a knife stuck into the center comes out clean. Let it sit 10 minutes before serving, or taking out of the pan. Serve hot, room temperature, or cold.
There are many things that you can purchase to give as a gift from our market. Honey, (Bearded Bee), wine (Home Fruit Wine), sauces and jams (Wickedly Wild), coffee (Monsoon Coffee Roastery), flavored salt (Rainbow Harvest), pasta sauce and hot sauce (Red Fire Farm), a market basket (Pitchfork Farm). Or, purchase some wooden coins to be used at our market; they don’t expire and can be used at both the outside and winter markets. We have some t-shirts now, and we will have larger sizes at the winter market; they’ve been ordered.
There is a time for everything, a time for every experience under heaven:
• A time for being born, and a time for dying,
• A time for planting, and a time for uprooting the planted;
• A time for destroying, and a time for healing,
• A time for tearing down, and a time for building up;
• A time for weeping, and a time for laughing,
• A time for wailing, and a time for dancing;
• A time for throwing stones, and a time for gathering stones,
• A time for embracing, and a time for refraining from embraces;
• A time for seeking, and a time for losing,
• A time for keeping, and a time for discarding; a time for tearing, and a time for sewing,
• A time for silence and a time for speaking;
• A time for loving, and a time for hating,
• A time for war, and a time for peace.
DON’T FORGET, THE WINTER MARKET STARTS ON NOVEMBER 9TH, 10-2. WE WILL HAVE FACE PAINTING FROM