Westfield Farmers Market Newsletter Week of October 20th

For safety reasons, we ask that customers not enter the
Market grounds until the 12 noon opening bell.

For public health and safety, only service animals are permitted to enter the Market.

Parking for the Market
We know that parking has been challenging this season and we appreciate your patience while we work on easing the crunch in the back parking lot.  Market customers may not park in the lot at The Arbors next to the Market. That is private property, and reserved only for staff and visitors of The Arbors.  Any vehicles parked in the Arbors lot without permission are subject to being towed at the owner's expense. 
​ Thank you for your understanding and cooperation.

Market Vendors

AeroGreen Urban Farm
Been's Beans Coffee
​Bev's Patchwork
​Commonwealth Care Alliance
Crystal Clear Emotions
Della Terra Farm
Doce Mercer
​Firefly Fields
​Galactic Hobo Hot Sauce
Lensik I&V
Mark's Clay Creations

Meadow Burn Farm
Mike's Crafts
MSPCC
Pignatare's Farm
Pitchfork Farm
​Rail's End Crafts
Ray's Family Farm
​The Savoy
Sweet City
Sweet JJ's
Vlad's Fired Pizza
West Parish Orchard

Music at the Market

Dave Maloof            12pm-2:30pm

Eva Cappelli            2:30pm-5pm

Vendor Spotlight:
Boomsma Family Farm

​Boomsma Family Farm is a small family owned and operated farm.  Although not certified organic, we abide by the same terms- no chemicals, no GMO's, etc. 
Just good old-fashioned farming!  We offer a wide
variety of seasonal fruits and vegetables,
maple syrup,free range chicken eggs, as well as
local artisan pottery and macramé.  

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Gathering Leaves
By Robert Frost

Spades take up leaves
No better than spoons,
And bags full of leaves
Are light as balloons.

 I make a great noise
Of rustling all day
Like rabbit and deer
Running away.
But the mountains I raise

Elude my embrace,
Flowing over my arms
And into my face.

I may load and unload
Again and again
Till I fill the whole shed,
And what have I then?

Next to nothing for weight,
And since they grew duller
From contact with earth,
Next to nothing for color.

Next to nothing for use,
But a crop is a crop,
And who’s to say where
The harvest shall stop?

Rachel’s Table provides food via the vendors and patrons of the Westfield Farmers' Market to "Reduce Waste and Relieve Hunger." Market customers may bring unexpired non-perishable items from home, or make fresh produce purchases for Rachel's Table the day of the Market, and bring them to the Market Table, where they will be held until pickup at the end of the day. Rachel’s Table volunteers will deliver to agencies that feed the food insecure in Westfield as well as further into Hampden, Hampshire or Franklin Counties. Your purchases will go far in alleviating hunger amongst our neighbors. 

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Recipe of the Week

Boston Baked Beans
Adapted from Barefoot Kitchen Witch

Ingredients:

2 lbs dry pea or navy beans
1 teaspoon baking soda
1 lb salt pork, or 1/2 lb bacon, optional
1 whole medium-sized onion
8 tablespoons brown sugar 
2 teaspoons salt
3 teaspoons dry mustard
1 teaspoon ground black pepper
1/3 C molasses
1/3 C maple syrup

Directions
Soak beans overnight in water to cover.  In morning, add baking soda and parboil for 10 minutes.  Drain and run cold water over beans.  Cut salt pork or bacon, if using, into good size pieces.  Put half in bottom of 2 quart bean pot.  Add whole onion, beans and then remaining pork on top.
Mix together remaining ingredients in hot water.  Add to beans with enough water to cover the beans.**
 Bake at 300 degrees F. for approximately 6 hours.  Check periodically to make sure beans are just covered with water at all times.  Do not let beans dry out.
**  I use about 4 cups of hot water to start with, when combining the other ingredients.  Then you can top the beans off with more water after.​