Westfield Farmers Market Newsletter Week of July 14th

​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.

​Thank you for your understanding.

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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Market Vendors

AeroGreen Urban Farm
Appalachian Mountain Club- Western MA **
Been's Beans Coffee
Bev's Patchwork
Boomsma Family Farm
Commonwealth Care Alliance​
Crystal Clear Emotions
Della Terra Farm
Dept. of Children and Families
Doce Mercer
En3rgyup Organic Juices
Galactic Hobo Hot Sauce
Gray Raven Farm
Growing with Minerals
Jeff Bellefleur  Chainsaw Carvings

Mark's Clay Creations
Meadow Burn Farm
Mike's Crafts
Optix Mushrooms
​Park Hill Orchard
Pignatare’s Farm 
​Pitchfork Farm
​Plum Island Jams
The Prop Shop Plants
Ray's Family Farm
​The Savoy
Sweet City
Sweet JJ's
Terra Americana
Tots A Lot Frozen Lemonade
Vlad's Fired Pizza

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  **Alice Flyte from the Appalachian Mountain Club will present short demos on campsite equipment and setup at 2pm and 4pm

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Music at the Market

The Rock Duo          12pm-2:30pm
Dave Housman        2:30pm-5pm

Vendor Highlight- Sweet City

Jonathan Tetherly
29 Arlington Street
Chicopee, MA 01020
413-594-8500
jontetherly@gmail.com

Jonathan has been a vendor at the Market for the last several seasons, and provides Market customers with ​maple syrup, chives, lemon balm (aka balm mint) periwinkle, lily of the valley, spider plants, wood ash, and garden compost.  He plans to carry jams and jellies in the future.

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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

Easy Baked Fish Tacos with Slaw
Adapted From Creme de la Crumb

Ingredients 
1 pound white fish
2 teaspoons olive oil
8 6-inch corn or flour tortillas 
1 batch fish taco sauce 
1 avocado - sliced, optional

​Seasoning
1 teaspoon chili powder 1 teaspoon salt
1 teaspoon garlic powder 1 teaspoon ground cumin
juice of 1 lime

Slaw
3 cups shredded cabbage, purple or green 
⅓ cup loosely packed cilantro ¼ cup mayo
zest and juice of 1 lime
1 teaspoon honey
salt and cracked black pepper - to taste

Fish Taco Sauce
½ cup mayo - see note
½ cup plain Greek yogurt or sour cream
1 teaspoon salt
½ teaspoon garlic powder
juice of 3 limes
2 tablespoons chipotle adobo sauce

Whisk together all ingredients.
Taste, add a little extra lime juice if desired for flavor and consistency, and serve with your favorite fish tacos. Enjoy!

Instructions: 

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper. Place fish on the parchment. Rub olive oil all over fish on both sides. 
Stir together chili powder, salt, garlic powder, and cumin. Sprinkle all over the fish on both sides. Squeeze fresh lime juice over the top. 
Transfer baking sheet to the preheated oven. Bake for 10-14 minutes. Optional: broil for the last 2 minutes. 
While fish is cooking, prepare the slaw by stirring together mayo, lime juice, honey, and salt and pepper. Toss with the cabbage and cilantro and set aside.
​ Use a fork to gently pull apart the fish into chunks. Serve in tortillas with slaw, avocado slices, and drizzle with fish taco sauce. Serve immediately with lots of extra lime wedges for squeezing!

"Gardening is cheaper than therapy, and
you get tomatoes"

-Unknown