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September 28, 2010

Market News - September 28, 2010

From the Market Manager

   In the recipe for applesauce cake from two weeks ago, I left out the amount of sugar needed—one cup. Sorry. If you missed the recipe go online and get the September 14th newsletter, it’s in there correctly.
   Congratulations to Sweet Pea Cheese for winning a silver medal at the Big E for their flavored soft spread cheese. And to Smith’s Country Cheese for winning a gold medal for their smoked gouda cheese which Hickory Dell Farm brings to our market.
   Our market will end on November 16th, 3 weeks later than in previous years.

October Bing Events

   Friday, October 1st at 8PM (doors open at 7:30) Too Human will play standards and bluesy, jazzy originals. A donation of $5 is requested. An additional musical event will take place on Friday, October 8th at 8PM. The group Rising Tide will present their special blend of American popular and folk songs. There will be a $10 donation at the door. Then, on October 15th, also at 8PM a Cabaret Night Fundraiser “You go to my Head” featuring Hillarie O’Toole and Matt Meers accompanied by Larry Picard on piano, and Carl Montefusco on drums. Appetizers and desserts will be served. Cost for this evening is $25 available at Flowers, Flowers on White St., or at the door. As if this weren’t enough, youth from the Bing’s summer program will present a horrific spectacle! Enter if you dare from 7-10 on Fridays and Saturdays and 6:30-8:30 on Sundays on October 22, 23, 24, 29th & 30th. A $5 donation per person is the cost for this.

   The Bing has been a labor of love for many people especially Brian Hale, owner with his wife Deanna Crislip of Design Workshop. Show your appreciation and go to something. There are some art exhibits there also.

Farmers’ Profits

   I subscribe to the Farmers’ Market Coalition listserve. As you might imagine, many issues concerning markets are discussed. The most recent issue stems from a Wall Street Journal story which said that farmers earn up to 90% profit at farmers’ markets. While it is true that farmers do earn more at markets than if they were to sell wholesale, by no means is it 90%. Someone did an analysis and said that if a farmer were to sell a head of lettuce that sells for $2 to a grocery store they would receive 34 cents for it whereas if they sell the same lettuce at a farmers’ market they receive the full $2. But, is that $2 all profit? Of course not. 
   We must all remember that if the cost of gasoline goes up, the cost of petroleum

products go up for farmers also. They run tractors, heat greenhouses, buy fertilizer, and even purchase plastic bags for this and that.

   I have no way of knowing if any farmer figures out how much they earn per hour for their work. They might be afraid to do so. One of the comments I recently read said that the only people on a farm that earn minimum wage are the employees.
   When anyone complains about prices at our market, I always tell them that they are confusing price and value. Don’t forget the intrinsic value that we all receive by having open space remain open due to farming. No-one benefits from having everything paved over.

Gifts

 Do you like to give  gifts to someone who needs nothing? How about a jar of honey, a bar of soap, and a container of maple syrup or an Appalachian Natural product? Everybody eats. Or a gift certificate to Blue Moon Coffee? There are lots of choices at our market.

Community Music School

   Many of you know about the marvelous Community Music School on State Street in Springfield. The newest thing that they have is the Robyn Newhouse Hall in what used to be the lobby of their 1935 art deco former bank building.
   CMS had a lovely concert this past Sunday and will be having concerts on Sunday afternoons at 2PM throughout the year in

their new hall. There is lots of parking nearby.

  • October 24th—Handel-Halvorsen, Debussy, Martinu and more
  • November 21st—Back Bay Guitar Trio
  • March 20th—Clarinet and Strings Trio
   If  you go to their website Communitymusicschool.com you will find a listing of many more events happening at the school.

Identity Theft

  • Do not give out financial  information unless you know the person or organization.
  • Report lost or stolen checks immediately
  • Notify your banker of suspicious phone inquiries
  • Closely guard your ATM pin # and receipts
  • Shred any financial solicitations and bank statements before disposing of them.
  • Put outgoing mail into a secure, official postal box.
  • If regular bills fail to reach you, call the company to find out why.
  • If your bills include questionable items, don’t ignore them instead investigate immediately to head off any possible fraud.
  • Periodically contact the major credit reporting companies. You can get a copy of your credit report from each of the 3 reporting bureaus once a year at no charge.
  • To obtain a free report contact annualcreditreport.com and go from there. You can get it online and print it out yourself.

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September 27, 2010

Market News - September 21, 2010

From the Market Manager

   We are going to have the market through November 16th, 3 weeks longer than usual. This came about as a result of several vendors telling us last year that they’d like the market to go a little longer. They have lots of cool weather produce that they can sell in November. You’ll be able to get your Thanksgiving vegetables and fruit here as well as dairy, meat, eggs, etc.
 Two people gave me hints about freezing zucchini and apples so that they would have what they needed to make zucchini bread and apple pie. Shred the zucchini and put it into a freezer bag. Then when you want to make bread or muffins, defrost it, drain it, and proceed with your recipe. The other hint was to peel and slice apples, and put an amount sufficient for one pie into a freezer bag.
   I have been roasting tomatoes with olive oil and kosher salt, then pureeing them in my food processor and freezing that. I have the beginnings of a great sauce.
   I made grape jelly with local grapes last week. It came out perfectly because I followed the directions exactly, something that is really important when making jam or jelly. Even though the jelly only has grape juice, sugar and pectin in it, there is a difference in taste from the bought stuff.

   Many years ago a friend and I made many varieties of jam and jelly one summer. We didn’t know about putting peaches in boiling water which allows you to slip the skins off easily, so we were peeling, and they kept slipping out of our hands. What a mess! I even made mint jelly that summer, but I don’t know why as I never use it. It’s a pretty color though.

   A Fall Recipe

Sweet and Sour Lazy Stuffed Cabbage

Make a sauce with tomato soup, a little water, brown sugar and vinegar to taste. Cut up cabbage as much as you need/want and add to the pot. Cook until the cabbage softens a little. Meanwhile make meatballs with whatever you like. I use hamburger, onions, garlic, bread crumbs, a little ketchup, 2 eggs for each pound of meat, salt and pepper. Drop one meatball into the pot and after a few minutes taste it. You also want to make sure that it holds its shape. You might have to add vinegar and sugar to make the sauce more sweet and sour as the cabbage will change the flavor while it cooks. If everything is okay, make the rest of the meatballs and drop them into the pot. Cover the pot and give it a little shake. This way you don’t have to stir the meatballs which could make them fall apart. Cook about a half hour or so, taste the sauce again, add more vinegar and sugar if necessary and either serve then, or wait until the next day.

Serve with either rice or noodles. This really does taste the same as stuffed cabbage and is WAY less work. This freezes nicely.

Mass. Department of Agricultural Resources

   Pick up a card from the market table with information from MDAR. Keep it handy and go to the website on occasion. You will get lots of topical information throughout the year from them.
   Another website is pacenutrition.blogspot.com. The woman who writes it is a registered dietician. Interesting and important information, practical, not way out.

Another Recipe

Frittata with Swiss Chard
2 bunches of Swiss chard, stems removed
8 eggs
1/4 cup heavy cream
1 cup feta cheese
1 cup chopped onions
olive oil
8 oz. mild Italian sausages skins removed
Put chard in boiling water until wilted. Remove from water and squeeze dry. Chop and squeeze out more water. Saute onions in a little olive oil. When softened add sausage and sauté until cooked through. Beat eggs with cream, add cheese, stir to blend. Spray 8x8 pan with pan spray and transfer mixture into it. Bake at 325 degrees until set in center, 45-55 minutes. Cool frittata 15 to 20 minutes. It can be served warm or at room temperature. You can use more sausage. You can substitute spinach, use hot Italian sausage, double the recipe etc. Whatever works for you.  This is from Bon Appetit, June 2010.

Friends of the Farmers’ Market

   Many of you have received a flyer when you get the market bulletin. It gives the history of our market, and it gives you the opportunity to make a contribution to us. Thanks to Bill Malloy, Michael Benoit, Susan Joel and Dan Frazier, Corinne Wingard, Kathleen Lovell, Eleanor Cress, Jane Hetzel, and Jane Landon for their contributions this year. We are sponsored by a non-profit organization, Concerned Citizens for Springfield, and all of our market money from contributions, grants, and vendor fees goes to our market. And thanks to Ron Girouard for volunteering every week, and to Guy-Michael Grande for volunteering his time with his beautiful music. This market is truly a community effort.

Food Stamps

   If you know anyone who has the EBT card, please tell them that they can use it at our market. We are one of two markets in the area that take the SNAP benefits. And, if you work in an agency that has clients that are likely to have the card, please put up a notice so that more folks know this. It is in all of our advertising, and in all of our flyers, but the information still needs to be out there. Thanks.

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September 14, 2010

Market News - September 14, 2010

From the Market Manager

   We have received many compliments about our new location. The park personnel are wonderful. We have enough space for our vendors to take the space they need, and for you to park. The one downside is that it is a long walk for anyone who may previously have taken the bus to get to us. In both of our former locations there was a bus stop right in front, and we were right there.
   So, I have a suggestion. If you have a neighbor or friend who doesn’t drive, ask them if they’d like to go to the market with you. Even if they only buy one squash or two tomatoes, it will be good for them.

   Did you know that garlic is planted in the fall? Did you also know that most of the garlic you can buy in grocery stores is from Argentina or China? The local garlic is so far superior to that. Don’t put it in the refrigerator. It keeps well in a cool dry place, so make sure you buy extra for the winter.

The Festival that Stinks!  

There are Garlic Festivals throughout the country and we have one right here in our region coming up soon on the weekend of October 2nd and 3rd. It’s from 10-5 both days and is located on Forsters’ Farm, 60 Chestnut Hill Road in Orange. Their website is garlicandarts.org. It’s $5 per day per adult, or $8 for the weekend, kids are free.
Check it out.

Caring for Loved Ones

   Those of you who are caring for loved ones know how difficult it can be. On Thursday, October 28th, at 7:30 PM a free program will be held at the Jewish Community Center. The program will explore the personal experiences described by author and caregiver, Gail Sheehy in her book, Passages in Caregiving. The panelists will be Rabbi Mark Shapiro, Sinai Temple; Rabbi Amy Katz, Temple Beth El; Rabbi Devorah Jacobson, Director of Pastoral Care Jewish Geriatric Services; and Kathy Bowen, Older Adult Director, Jewish Family Service. The program is free and it is open to everyone, you don’t have to be Jewish. Pre-registration is recommended at 737-1601, or JewishLife@jfswm.org.

Jewish Community Center

   I mentioned the JCC above. This community center is open to everyone; you don’t have to be Jewish to belong. Everyone knows that you can belong to the YMCA

without being Christian, but some people still think that they have to be Jewish to join the JCC. Not so. Check it out—it’s a terrific facility. 1160 Dickinson St.

Recipe

APPLESAUCE CAKE WITH CARAMEL ICING
(This cake does NOT contain eggs.)
1 ½ cups unsweetened applesauce (homemade or bought)
½ cup cold butter
1 cup sugar
2 cups all-purpose flour
½ cup raisins
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon ground nutmeg
ICING, OPTIONAL—it’s fabulous!
1/3 cup brown sugar
3 tablespoons butter
1 tablespoon milk
1 teaspoon vanilla extract
½ cup confectioners’ sugar

 

1. Preheat oven to 350. Lightly coat 2 8” round cake pans or 1 9x5x3” loaf pan with cooking spray.
2. Place the sugar and butter in a large bowl; use a mixer to cream the cold butter and sugar until they are thoroughly blended and the mixture is light and fluffy.
3. Stir the applesauce into the butter mixture.
4. Add the flour, raisins, baking soda, and spices to the apple mixture and mix well. Pour the batter into the pan/s.  Bake until a toothpick inserted in the center comes out clean (about 30 minutes for cake pans, 45 for the loaf pan.)
ICING—Place the brown sugar, butter, milk and vanilla in a small saucepan. Heat on medium until the mixture boils. Remove the pan from the heat and cool to room temperature. Stir in the confectioners’ sugar into the brown sugar mixture a few tablespoons at a time. If the mixture becomes too thick to spread on the cake, add ½ teaspoon of milk and stir well. Repeat until the desired consistency is reached.
The icing is very rich and makes only enough to spread on the tops of the layers or over the top of the loaf cake. (I usually put the icing on when it’s warm, so it dribbles down the sides of the cake. I only make it in the loaf pan.)

Eat the View

   Reminder—CISA’s annual fundraiser is coming up on Friday, September 24th. It’s being held at the Arena at the Three County Fairgrounds in Northampton. It sells out early, so go to their website buylocalfood.org for information. This is the last week to respond.

It’s up to us!

   Our neighborhood of Forest Park is the size of a small city. Are there problems? Sure. Do we wish we could wave a magic wand and make the problems go away? Sure, but obviously we can’t. So, what can we do? Get involved. Go to the beat management team meetings each month, join the civic association, pick up litter, greet a new neighbor, keep your property clean, don’t shrug your shoulders and say that you can’t do anything. You should also protect your property. If you have a security system use it every time you leave your house. Don’t make it easy for the bad guys; they don’t have to “win.”

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Market News - September 7, 2010

From the Market Manager

   Last week someone came to me and said that she was told that Trinity Farm puts rice flour into their yogurt. Not so. The ingredients are on the label; no rice flour. I have been down to Trinity Farm many times and have seen Dale and Mike making yogurt and butter. They are scrupulously clean and extremely careful with what they do. In fact, when I asked Mike why they don’t sell raw milk (something Dale said they did many years ago) he said, “Because any farm can have a bad day.” If you ever have any questions of any of our vendors, just ask them directly.
   If you want to make applesauce, or can tomatoes etc., ask for utility grade produce. It’s much cheaper, and perfect for those purposes. You can always special order what you need  from one of our farmers.
   If you cut corn off the cob to freeze, put the cobs in some water and boil for about 10 minutes. Save that water in the freezer and use it in vegetable soup.
   Impoco Poultry re-opened on Walnut Street in Springfield several months ago. They were in Feeding Hills for many years. They are open Tuesday-Friday 9-6, and Saturday and Sunday 9-3, closed on Monday. Very fresh chicken and other poultry as well as goat and oxtails.
   We all know about the recent salmonella outbreak in the Midwest. That did not happen here in the East. None of the eggs were distributed in our region. I understand how it happened (infected chickens, extremely overcrowded conditions,) but I don’t understand how our government agencies that are supposed to be watching over that type of operation could have been so lax. Was everyone bribed? I don’t know, but how could such an operation continue for so long? Especially since the owner has had many infractions previously.
   We have become very used to cheap food here in the U.S. and I admit that I like buying eggs on sale particularly because I bake so much. I don’t think about where they come from because I foolishly assume that the government agencies that are supposed to protect me are doing their jobs. I wonder how much better off we are here than they are in China with their lax supervision.

EBT-Debit-Credit-WIC-Elder Coupons

   Someone emailed me recently asking why our market doesn’t take the food stamp card (EBT). I’m not sure if this woman has been to our market, but if she has, she isn’t paying attention. This is our third year accepting these cards as well as debit and credit cards. It’s in all of our advertising, we have a sign near the market table, and I write about it regularly in this newsletter. You must come to the market table where we will swipe your card and then give you wooden tokens which you use like cash. EBT tokens are used only for food while the other tokens can be used for anything. The WIC and Elder coupons are only for produce and the elder coupons can also be used to buy honey. The latter coupons must be redeemed by the end of October even though our market will go until November 16th.

Organic, IPM, Conventional

   IPM is NOT organic. It stands for integrated pest management. I am told that it is very difficult to grow fruit organically, particularly since we Americans like our food to be perfect. Produce using ipm farming practices could have pesticides and herbicides used in their production although their goal is to use as few conventional products as possible. Conventional farming practices will use pesticides and herbicides that aren’t organic. I know that many conventional growers are trying to use as few of those as possible, but if you need to know what they use ask them. Also, any farm can use organic farming practices, but they may not say that they are certified organic. In order to be certified the farm must follow very specific rules.

Some Great Household Hints

   Check your washer hoses. They become brittle over time. Also, turn off the faucet between washes to extend the life of the hose.
   Install deadbolt locks if you don’t have them already. Check your locks to make sure that they all work properly.

   De-clutter the basement and garage and attic. It’s not an easy chore, but it is something that should be done.  If you can’t do it all yourself, hire someone and supervise. Believe me when I tell you that it is a dreadful task for your children after you die.

Welcome Back Don Mayou

   Our honey man is back after having had surgery this summer. Our ice cream vendor, Michael Rheault, is done for the season, and he has sold his truck, so I’ll be looking for someone to sell ice cream next year.

Chicken Breasts in Wild Mushroom Sauce

8 boneless chicken breast halves
¾# fresh wild mushrooms
¾ C. sherry or port
4 T. unsalted butter
¼ C. flour
2 C. half and half
1 T. fresh, or ¾ tsp. dried thyme
1 C. sour cream
Salt and white pepper

Chop mushrooms, soak in wine for 30 minutes. Drain and save liquid. Heat butter over medium heat, add flour, cook ‘til bubbly about 3-5 minutes. Add cream & reserved wine & cook stirring until thick about 10 minutes. Then add sour cream, reserved mushrooms & salt & pepper to taste. Arrange breasts in ovenproof dish and bake 35-45 minutes. Serve with noodles or rice.

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