Westfield Farmers Market Newsletter Week of July 28th

​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.

Market Vendors

AeroGreen Urban Farm
Been's Beans Coffee
Bev's Patchwork
Boomsma Family Farm
Boys and Girls Club Free Lunch  1:15pm-1:45pm
Crystal Clear Emotions
Della Terra Farm
Doce Mercer
Gray Raven Farm
Growing with Minerals
Mark's Clay Creations
Meadow Burn Farm
Mike's Crafts
Optix Mushrooms
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​Pignatare’s Farm 
​Pitchfork Farm
​Plum Island Jams
The Prop Shop Plants
Ray's Family Farm
​Relax Rinse Repeat
Sandy Hill Apiary
​The Savoy
Sweet City
Sweet JJ's
Terra Americana
Tots A Lot Frozen Lemonade
Vlad's Fired Pizza

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"... Urban friends ask me how I can stand living here, 'so far from everything?' When I hear this question over the phone, I'm usually looking out the window at a forest, a running creek, and a vegetable garden, thinking: Define everything."

-Barbara Kingsolver, Animal, Vegetable, Miracle

Music at the Market

Chip Arnold & Carl Hopkins  12-2:30pm
Ron Henrichon & Greg Hart   2:30-5pm​

Vendor Spotlight

Mike’s Crafts
Mike Koivisto
413-862-3396
MGKcrossbow@verizon.net

​Hand crafted wood products, including walking sticks, cribbage boards, flutes, message pad holders, animal carousels, wooden wind spinners, turkey calls, key holders, jointed dolls and more.

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

Crispy Peach Cobbler
Adapted from Smitten Kitchen

P.S. I halved this recipe and made it in 2 1-quart baking dishes. It did not affect baking time.

4 1/2 pounds (about 10 large or 2 kg) peaches, unpeeled, cut into 1-inch chunks or slices (I cut mine each into 8 wedges)
Zest and juice of 1 lemon
4 ounces (115 grams) unsalted butter, softened
2 cups (400 grams) granulated sugar, divided (I reduced this to 1 1/2 cups, and recommend the same)
1 1/2 cups (190 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse or kosher salt
3/4 cup milk (whole is ideal; almond will work too)
1/2 cup hot water
Heavy cream, cold, for drizzling

Heat oven to 350°F (175°C). Line a rimmed baking sheet with foil, to catch drips, or regret it later.
Prepare the peaches: Place the peaches in a 9×13-inch baking pan and in roughly an even layer. Using a zester or a Microplane, finely zest the lemon evenly over the peaches and then squeeze the lemon juice evenly over the peaches, too, catching any seeds before they fall in.

​Make the batter: With an electric mixer, beat butter and 3/4 of the sugar (1 1/2 cups if you use the full amount; 1 cup plus 2 tablespoons if you reduce it as I did) with sugar until sandy, about 1 minutes. Add the flour, baking powder and salt and beat until combined, about 30 seconds, then lower the speed and slowly mix in milk. Continue beating at a medium speed for 2 minutes more, until light and fluffy-ish.

​Assemble cobbler: Plop the batter in a large blobs over the peaches. Using my favorite $3.20 kitchen tool, a small offset spatula, or if you don’t have one, a butter knife, carefully spread the batter evenly over the fruit so that it’s no more than 1/2-inch thick in any place. Sprinkle with remaining sugar and drizzle the hot water evenly over the sugar.
Bake cobbler: Place the baking dish on the foil-lined baking sheet and bake for 60 to 70 minutes, until the top is cracked and golden brown, and a toothpick inserted into the topping comes out batter-free. (It’s best to start checking it at 60 minutes.)
Be patient: Let the cobbler sit in the baking dish on a wire rack for at least 30 minutes before serving, which will feel (and smell) like torture, but gives the peach juices a chance to slightly thicken up. To serve, scoop into bowls and drizzle with heavy cream.

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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