Westfield Farmers Market Newsletter Week of June 30th

​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
​B's Breads
Benny Beans Coffee
Bev's Patchwork
Boomsma Family Farm
Boys & Girls Club
Free Lunch 1:15pm-1:45pm
Crystal Clear Emotions
Della Terra Farm
Doce Mercer
Galactic Hobo Hot Sauce
Gray Raven Farm
Growing with Minerals
Iron Dragon Creations
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
Sandy Hill Apiary
Sweet City
Sweet JJ's
Terra Americana
Tots A Lot Frozen Lemonade
Vlad's Fired Pizza

Music at the Market

  Dave Maloof           12pm-2:30pm
  The Russellers        2:30pm-5pm

Vendor Spotlight: Benny Beans Coffee

Beens' Beans is a small batch coffee roaster that specializes in the art of roasting and brewing coffee. Beens' Beans is housed within the Bar Shoppe Southwick, and is the foundation for all the coffee themed café and cocktail options on the menu.

Bags of beans are available for purchase at the Bar Shoppe in Southwick.

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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. 

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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Recipe of the Week

Herbed Summer Squash Pasta Bake
From Smitten Kitchen
​Serves 4, heartily, as written

8 ounces pasta, any shape you like
1 tablespoon olive oil
1 pound summer squash, halved lengthwise and sliced thin
1 teaspoon finely grated lemon zest (you won’t need this yet, but better to zest before juicing, to avoid grumpiness)
Juice of half a lemon
3 tablespoons (45 grams) unsalted butter
2 cloves garlic, minced
3 large or 5 skinny scallions, sliced thin and white/pale green parts and dark green tops in separate piles
Pinches of red pepper flakes, to taste
3 tablespoons (25 grams) all-purpose flour
1 1/2 cups milk, ideally whole but low-fat will also work
1/4 cup chopped flat-leaf parsley, divided
1 tablespoon finely chopped mixed herbs of your choice (I used a mix of thyme, oregano and mint, but if you only have, say, thyme or oregano, a full tablespoon will likely overwhelm, so use less)
Salt and more pepper to taste
3/4 cup finely grated parmesan or aged pecorino romano cheese, divided
4 ounces (115 grams) mozzarella, cut into small cubes

Cook the pasta: If you’ve got an oven-save 3-quart deep skillet or braising pan, use it here and you’ll only need one pot for the whole recipe. Otherwise, bring an medium/large pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.

Heat oven: To 400 degrees.

Prepare the squash: Heat a large skillet or the pot you just used to cook your pasta to high heat. Once hot, add olive oil, and let it heat until almost smoking. Add sliced squash, season it with salt and pepper flakes and let it sear underneath, unmoved, until golden brown. Continue to saute until browned and somewhat wilted, about 10 minutes, trying to get some color on each layer before moving squash around. Transfer to a bowl and squeeze lemon juice over bowl. Add more salt or pepper if needed.

Make the sauce: Reheat your the same pot over medium heat. Melt butter in bottom of pan. Add scallion white and pale green parts and garlic and let sizzle for 1 to 2 minutes. Add flour and stir until all has been dampened and absorbed. Add milk, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/onion/garlic mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all milk has been added, then add lemon zest, salt and pepper to taste. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat and stir in half of chopped parsley, all of mixed herbs and reserved scallion greens. Adjust seasoning to taste.

Assemble dish: Off the heat, add drained pasta, summer squash, 1/2 cup grated parmesan and all of the mozzarella to the pot, stirring to combine. If pan is ovenproof, you can bake your final dish in it. If not, transfer mixture to a 2 to 3 quart ovenproof casserole or baking dish. Sprinkle with remaining 1/4 cup parmesan.

Bake: For 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot. Reheat as needed.

To freeze: Let dish fully cool to room temperature, then transfer, wrapped well, to the freezer. Let defrost in fridge for a day before rewarming in oven. If I have time, I like to rewarm at a lowish head (300 to 325 degrees) with the foil on, then finish it for the last 10 minutes or so at a higher heat without the foil to restore some crisp.

Gardening For Beginners:        
 
Peas don't like too much water. 
Potatoes do not like tomatoes.
Potatoes don't like cucumbers.
Potatoes and cabbages are friends.
Do not plant beans with onions or beets.
Beans love carrots.
Beets love onions, cabbage and potatoes.
Tomatoes love carrots and peas.
Cabbages do not like radishes.
Beans and cucumbers do not like each other.
 
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