Westfield Farmers Market Newsletter Week of August 18th

​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.

Covid Vaccine Clinic

  The Westfield Farmers Market, in collaboration with Behavioral Health Network of Springfield, and the Westfield Health Department, is happy to announce that we will host a Covid vaccine clinic from 11am-3pm.  The Westfield Health Department will be distributing $20.00 Dunkin gift cards to those who receive a COVID vaccine or booster, while supplies last. 

Please follow this link for pre-registration:
https://home.color.com/vaccine/register/behavioralhealth?calendar=3eff03e9-f2de-48a7-985c-96cd18b2de55

PLEASE NOTE-  While customers arriving early for a Covid vaccine may enter the Market grounds, no sales are permitted before our 12 noon opening time, and customers not receiving a vaccine will not be permitted to enter the grounds early.  We thank you for your understanding and cooperation.

Market Vendors

AeroGreen Urban Farm
​B's Breads
Been's Beans Coffee
Behavioral Health Network **
​Bev's Patchwork
Boomsma Family Farm
Botanical Blends
Boys and Girls Club Free Lunch  1:15pm-1:45pm
​Commonwealth Care Alliance
Crystal Clear Emotions
Della Terra Farm
Doce Mercer
Firefly Fields
Galactic Hobo Hot Sauce

Gray Raven Farm
Growing with Minerals
Just Grow Up Farm
​Lensik I&V
Mark's Clay Creations
Meadow Burn Farm
Optix Mushrooms
Pignatare’s Farm 
​Pitchfork Farm
​Plum Island Jams
Ray's Family Farm
​The Savoy
Sweet City
Sweet JJ's
Terra Americana
Vlad's Fired Pizza
West Parish Orchard

Music at the Market

 The Russellers        12pm-2:30pm
The Rock Duo        2:30pm-5pm

Vendor Spotlight: Pignatare's Farm

Pignatare's Farm has been a cornerstone of the Market  for many years. They sell a range of fresh produce, honey, honey sticks, herbs, breads, beautiful cut flowers, fruits, vegetables and vegetable plants, homemade jams, jellies, salsa, pickles, baked goods, and popcorn.

Boys & Girls Club of Greater Westfield Summer Meals
Free lunch will be provided at the Market each week from 1:15pm until 1:45pm.  No eligibility requirements, and no questions asked

Recipe of the Week

Roasted Ratatouille with Polenta
Adapted from Barefoot Contessa

Serves 6

Ingredients

• 1½ pounds zucchini (6 to 8 inches long), ends trimmed and 1-inch-diced
  
• 1 pound eggplant, unpeeled and 1-inch-diced
• 1 red bell pepper, cored, seeded, and 1-inch-diced
• 1 yellow bell pepper, cored, seeded, and 1-inch-diced
• 1 purple onion, halved and sliced ¼ inch thick
• 2 tablespoons minced garlic (6 cloves)
• 1½ teaspoons dried oregano, or 3 teaspoons fresh
• ½ cup good olive oil
• Kosher salt and freshly ground black pepper
• 15 cherry, grape, or small pear tomatoes, halved
• ¼ cup julienned fresh basil leaves
• Creamy Parmesan Polenta (recipe follows)

Preheat the oven to 450 degrees.
Place the zucchini, eggplant, bell peppers, onion, garlic, oregano, olive oil, 1 tablespoon salt, and 1½ teaspoons black pepper in a large bowl and toss to combine. Pour the vegetables onto two sheet pans (if you put them on one pan, they will steam instead of roast!). Roast for 30 to 40 minutes, tossing occasionally, until the vegetables are tender and begin to brown.
Lower the oven to 425 degrees, add the tomatoes to the pans, and roast for another 12 to 15 minutes, until the tomatoes are tender. Add the basil and toss. Sprinkle with salt and serve hot over the polenta.

Creamy Parmesan Polenta (Serves 6-7)

• 6 cups chicken stock, preferably homemade
• 1 tablespoon minced garlic (3 cloves)
• 1½ cups stone-ground whole-grain cornmeal
• Kosher salt and freshly ground black pepper
• 1½ cups freshly grated Italian Parmesan cheese
• 6 tablespoons crème fraiche, sour cream, or Greek yogurt
• 3 tablespoons unsalted butter, diced

Combine the chicken stock and garlic in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and very slowly add the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add 1½ tablespoons salt and 2 teaspoons pepper, and simmer over very low heat for 5 to 10 minutes, stirring almost constantly, until thick. (The timing will depend on the cornmeal that you choose.) Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Off the heat, stir in the Parmesan, crème fraiche, and butter. Taste for seasonings and serve hot.

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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"I love planting. I love digging holes, putting plants in, tapping them in. And I love weeding, but I don't like tidying up the garden  afterwards."

                                            -Jamaica Kincaid