This Week's Newsletter
Hi Tuesday Market Friends-
Hopefully your Labor Day weekend allowed for enjoying some local food. We're in that sweet spot where summer and fall crops overlap and the variety available to us is enormous!
Maddie Elling from Hosta Hill got her groceries taken care of when she worked the market last week, pictured above. Maddie said "The best part of unloading from a market! One of the top reasons I love being a vendor at markets: getting amazing food and knowing the people who make it!"
Shiitake mushroom logs available at New England Wild Edibles- grow your own! Or buy a quart of shiitakes and try this recipe for Shiitake Ginger Glaze from Edible Pioneer Valley. Great to make ahead and use on meat, fish, tofu or tempeh. You can even get the ginger at the farmers' market this week as the first of the ginger harvest arrives at Old Friends Farm.
(photo by Richard Cowles)
Crooked Stick Pops will be joining us for their biweekly visit this week. Check out this great article in the Daily Hampshire Gazette about Julie and her pop operation, including some great photos taken at Tuesday Market. Also joining us this week will be Botanica Blends and True North Granola.
Leyden Glen Lamb has a great recipe this week for Grilled Boneless Leg of Lamb with Chimichurri Sauce. Get your ingredients at the market!
Hi Tuesday market Friends-
Another beautiful market is in store for us this week! Plan a quick stroll through to grab your groceries or stay a while to have a meal and take it all in. All your favorites and more will be set up from 1:30-6:30.
FoodPlay Productions from Hatfield will be on the stage with "ToBe Fit, the Juggling Nutrition Magician", about eating healthy and staying active, featuring circus arts, magic, music and audience participation. Kids will be invited to learn to juggle after the show!
Looking for an easy way to eat up all those good veggies you have at your fingertips? Roast them! Slice your veggies (pictured above- carrots, cauliflower, zucchini, beets and fennel), drizzle with oil, salt and pepper, bake at 400 degrees for about 30 minutes, checking on them every 10 minutes or so to stir them around a little. Use for a few days in salads, sandwiches, pasta, quiche...
We're excited to have Sweet Spoken and their bike bakery back with us this week. Hosta Hill ferments and Beaumont's Berries jam will also be joining the regulars this week.
Hi Tuesday Market Friends!
It rained! And the whole Valley sighed in relief! Plan a stop to the market this week to high-five your hardworking farmers and buy some ingredients for a lovely farmers' market dinner. Tuesday night's forecast looks perfect for cooking! Looking for ideas? A simple way to find new recipes and techniques is to ask the person selling your ingredients to you! Feel free to also stop by the purple market tent to chat recipes!
Apples arrive at the market this week! Park Hill Orchard will have the first of their summer apples, called Pristine-disease resistant, crisp, sweet and tart with tropical notes. They'll also have berries. Grab some fruit and a cider slushie too!
Abundance Farm will be setting up a children's activity this week. Stop by to let the little ones have some fun and learn about their work to increase food security.
Red Fire Farm will be sampling some varieties of watermelon. A slice of watermelon on a beautiful summer day, what more could you ask for? Find them in the center of the market.
A reminder that farm work is year round and requires more than we often think about...Check out this picture from Justamere Tree Farm. They've been hard at work stacking 30 cords of wood for the 2017 maple sugaring season.
See you at market,
Niki Lankowski, Market Manager
Hi Market Friends-
Another summery Tuesday is on tap for us. Plan a stop by the market from 1:30-6:30pm! The market will be bursting with produce! We will have all of your favorite vendors plus visits by Sweet Spoken bike bakery and Hosta Hill ferments.
(photo by Hosta Hill)
It's pickle time! Here is a quick and easy recipe for you to try.
Find cucumbers all around the market. For something fun and different, the white ones above are from Crabapple Farm!
(photo by Richard Cowles)