Westfield Farmers Market Newsletter Week of July 7th

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
Benny Beans Coffee
​Berchta Botanicals**
​Bev's Patchwork
Boomsma Family Farm
Botanical Blends
Della Terra Farm
En3rgyup Organic Juices
Firefly Fields
Gray Raven Farm
Growing with Minerals
​Jeff Bellefleur  Chainsaw Carving


*  Mayor Mike McCabe is expected to be present from 2:30-3:30 to speak with Market attendees.

***  This week Park Hill Orchard HIP/SNAP vendor will be bringing fresh picked raspberries, blueberries, tart cherries and black raspberries. Watermelon cups and bunched mint. We will have fresh baked apple, blueberry, summer berry and cherry pies, apple cider donuts, and peach iced tea. Our own apple sauce, garlic scapes, local broccoli, zucchini and summer squash, beets and more!

Marks Clay Creations 
Meadow Burn Farm
MSPCC  
Optix Mushrooms
Park Hill Orchard***
Pignatare’s Farm 
​Pitchfork Farm
​Plum Island Jams
Ray's Family Farm
Sweet City
Sweet JJ's
Terra Americana
Vlad's Fired Pizza


** Berchta Botanicals will present 2 workshops focusing on growing medicinal herbs.  Workshops will run from 1-2:30pm, and  3-4:30pm.

Music at the Market

  Ed Bentley     12pm-2:30pm
Dave Housman     2:30pm-5pm 

Vendor Spotlight:  Gray Raven Farm

At Gray Raven Farm, Dan and Sharon offer a variety of goat milk soap uniquely packaged.  We carry a variety of Goat Milk Lotions, some designed for pain relief, and a variety of CBD products. AND!  We have a variety of sustainability grown seasonal vegetables.  We are happy to join the Westfield Farmers market and look forward to meeting you all.

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Recipe of the Week

Mediterranean Pasta Salad
Recipe by Dana at A Southern Soul
 
Ingredients:

• 12 ounces pasta
• 1 cup halved grape tomatoes
• 1 cup sliced and quartered cucumbers
• 1/4 cup thinly sliced red onion
• 1 cup baby spinach
• 1/2 cup sliced pitted green olives
• 1/2 cup sliced pitted black olives
• 1/2 cup crumbled feta cheese
• salt and pepper to taste
• 1/2 to 3/4 cup Homemade Greek Salad Dressing

Greek Salad Dressing:

• 1/2  cup olive oil
• 1/2  cup red wine vinegar
• 1 large clove minced garlic
• 2 teaspoons Dijon mustard
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon fresh cracked pepper
• Add all ingredients to a bowl or a jar with a lid and whisk/shake until blended.

Instructions:

• To a pot of salted boiling water, add the pasta and cook until al dente. Drain and rinse with cold water.
• Add pasta, tomatoes, cucumbers, red onion, spinach, and olives to a large bowl. Drizzle on about 1/2 cup of Greek Salad Dressing and toss all ingredients. Add feta cheese and more dressing plus salt and pepper if desired and toss until just combined. Serve immediately and enjoy!

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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“Wisdom comes from experience. Experience is often a result of lack of wisdom.”

― Terry Pratchett