Westfield Farmers Market Newsletter Week of July 21st

​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.

Weekly Vendors

Benny Beans Coffee
Botanical Blends
Crystal Clear Emotions
Della Terra Farm
Doce Mercer
Growing with Minerals
​Jeff Bellefleur  Chainsaw Carving
Lensik I&V
Mark's Clay Creations
Meadow Burn Farm
Optix Mushrooms

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​Park Hill Orchard
Pignatare’s Farm 
​Pitchfork Farm
​Plum Island Jams
Ray's Family Farm
The Savoy
Sweet JJ's
Sweet City
Terra Americana
Tots A Lot Frozen Lemonade
Vlad's Fired Pizza

Music at the Market

The Russellers          12pm-2:30pm
Eva Cappelli              2:30pm-5pm

Vendor Spotlight:
​AeroGreen Urban Farm

Tommy & Renee McGee
PO Box 475
Southwick, MA 01077
(860)996-1151
aerogreenurbanfarm@gmail.com
AeroGreen Urban Farm has been with the Market for the past few seasons and provides mixed greens, herbs, microgreens, strawberries, mushrooms, and yummy dog treats.
Aeroponically grown 100% pesticide, herbicide, and fungicide free fruits and vegetables. Growing "High Brix" plants offering increased mineral and nutritional benefits.
Greens: Lettuce mixes, Arugula, Spinach, Kale, Chinese Greens (Bok Choy, Tatsoi, Watercress, etc)

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“Spring passes and one remembers one's innocence.
Summer passes and one remembers one's exuberance.
Autumn passes and one remembers one's reverence.
Winter passes and one remembers one's perseverance.”

― Yoko Ono

Recipe of the Week

Rustic Tomato and Zucchini Tart
Adapted from Recipe Girl

Ingredients
CRUST:
1¾ cups all purpose flour
1/4 cup whole grain cornmeal
2 tablespoons granulated white sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold salted butter, cut into pieces
1/3 cup + 1 to 2 tablespoons low fat buttermilk or kefir

​FILLING:
2 whole leeks, cut into thin slices (white and some green parts too), or 2 medium to large onions
1 tablespoon olive oil
1 cup shredded Fontina cheese (or another white cheese of your choice)
1½ cups multi-colored cherry tomatoes, sliced in half
1 small zucchini, sliced
1 tablespoon chopped fresh oregano or basil
kosher salt and freshly ground black pepper

Instructions

PRE-FILLING PREP:
In a large skillet, sauté the leek or onion in olive oil until softened and lightly browned. Set aside to cool.

​MAKE THE CRUST:
Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, cornmeal, sugar and salt- whisk together. Add the butter and use a pastry cutter to cut it into the dry mixture (you can also do this step in a food processor). Keep cutting in the butter until your mixture is a mess of crumbs. Add 1/3 cup of buttermilk and stir to combine. You'll need to add 1 to 2 more tablespoons of buttermilk to create a nice ball of dough (get in there and use your clean hands... and transfer it to a floured surface where you can knead it into a ball). You don't want it to be wet, so don't add too much buttermilk- just until it all comes together. If you're doing this in a food processor, just drizzle in the buttermilk until the dough comes together in a ball. Place the ball of dough onto a large parchment-lined baking sheet and roll it into a 12 to 14-inch round circle (it does not have to be perfect).

ASSEMBLE AND BAKE THE TART:
Sprinkle the leeks around the middle of the rolled out crust, leaving about a 1½-inch border around the edge. Add cheese next, then tomato and zucchini. Gently fold edges over toward the middle, on top of the filling. Sprinkle fresh herbs on top and a good dose of salt and pepper.
Bake for 45 minutes to 1 hour, or until the crust is golden brown and the filling is bubbly. Let cool for about 15 minutes, then slide the tart onto a cutting board, cut into slices and serve.

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.

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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