Westfield Farmers Market Newsletter Week of June 16th

Welcome to the 2022 season of Westfield Farmers Market! 

After having been a volunteer for the Market for several years, I accepted the position of Manager at the end of the 2021 season, and I am honored to be working with an amazing group of dedicated volunteers who work tirelessly to organize the Market each year.  We have several new vendors joining us this year, as well as many returning loyal vendors, some of whom have been with the Market since it moved to its present site in 2015.  I would like to offer my thanks to Mother Nancy Webb Stroud, who was instrumental in establishing the Market in her parish at the Episcopal Church of the Atonement.  As she and her husband Bill enter a new phase of their lives, we are grateful for the foundation that Nancy laid for the growth of this wonderful Market, supporting local agriculture and providing healthy food for the people of the communities we serve.  

-  Lisa Zlody, Market Manager

Market Vendors for Thursday

AeroGreen Urban Farm
Agric Organics
​B's Breads
Benny Beans Coffee
Bev's Patchwork
Boomsma Family Farm
Crystal Clear Emotions​
Della Terra Farm
Doce Mercer
Galactic Hobo Hot Sauce
Gray Raven Farm
Growing with Minerals
Mark's Clay Creations
Mike's Crafts
Optix Mushrooms
Pignatare’s Farm 

Pitchfork Farm
​Plum Island Jams
The Prop Shop Plants
Sandy Hill Apiary
Sweet City
Sweet JJ's
Tots A Lot Frozen Lemonade
Vlad's Fired Pizza
Westfield Athenaeum

​Western Massachusetts Master Gardeners Association  2pm-5pm
* WMMGA will perform soil testing at this time.  Please  bring a 1/2 cup soil sample from your lawn and/or garden on June 16 to the Master Gardener's table from 2-5 and it will be tested for Soil PH.

Music at the Market

 Dave Housman      12pm-2:30pm
 Gary Kotros             2:30pm-5pm

Recipe of the Week

Microgreens & Radish Salad with Lemon Poppy Seed Dressing

Prep Time: 10 minutes    Cook Time: 0 minutes    Serves: 2
Lemon Poppy Seed Dressing 

• 1/2 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon fine sea salt
• 2 tablespoons lemon juice
• 4 tablespoons extra virgin olive oil
• 1/2 teaspoon lemon zest
• 2 teaspoons poppy seeds

Salad

• 3 heaping cups of microgreens
• 4 radishes, thinly sliced
• 3 tablespoons lightly toasted sunflower seeds (this can be done in a dry skillet over medium heat on the stovetop for about 3 minutes)
• 2 ounces crumbled feta cheese

Preparation

1. Prepare the dressing by adding all the ingredients to a mason jar. Secure the lid and shake vigorously. Taste for seasonings and adjust as needed.
2. In a large bowl toss the microgreens, radishes, sunflower seeds and feta. Drizzle with the dressing (adding just enough to taste, you may find you want to use it all or that it's fine with less) and toss until evenly coated.

Notes
*Save extra dressing in a mason jar in the fridge for up to 10 days.

Recipe from Dishing Up The Dirt

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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"A garden is a grand teacher. It teaches patience and careful watchfulness; it teaches industry and thrift; above all it teaches entire trust."   -Gertrude Jekyll