Westfield Farmers Market Newsletter Week of September 15th

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.

Parking for the Market
We know that parking has been challenging this season and we appreciate your patience while we work on easing the crunch in the back parking lot.  Market customers may not park in the lot at The Arbors next to the Market. That is private property, and reserved only for staff and visitors of The Arbors.  Any vehicles parked in the Arbors lot without permission are subject to being towed at the owner's expense. 
​ Thank you for your understanding and cooperation.

Market Vendors

AeroGreen Urban Farm
Auntie Janet's Gifts
B's Breads
Been's Beans Coffee
Bev's Patchwork
Boomsma Family Farm
Crystal Clear Emotions
Della Terra Farm
Doce Mercer
En3rgyUp Organic Juices
Galactic Hobo Hot Sauce
Gray Raven Farm
​Growing with Minerals

Mark's Clay Creations
Meadow Burn Farm
Pignatare’s Farm 
​Pitchfork Farm
​Plum Island Jams
Ray's Family Farm
Relax Rinse Repeat
Sandy Hill Apiary
​The Savoy
Sweet City
Sweet JJ's
Vlad's Fired Pizza
West Parish Orchard

Music at the Market

The Rock Duo   12pm-2:30pm

 Gary Kotros        2:30pm-5pm

Vendor Spotlight: ​Pitchfork Farm

Pitchfork Farm offers eggs (chicken, duck, goose, turkey), pasture raised chicken, duck, turkey, pork. Bison, Elk meat and jerky, dried fruit, peanut butter, honey, reusable market bags and peacock feathers.

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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Next Week at the Market

The Pioneer Valley Planning Commission will be at the Market performing public outreach for their upcoming Regional Transportation Plan (RTP).  The RTP is their long-range transportation plan which guides planning activities, including state and federal funding for regional transportation planning and projects, over the next 20 years. There will be a survey for anyone interested, and there will also be free giveaways for anyone who takes the survey.

Recipe of the Week

French Apple Cake
From Once Upon a Chef with Jenn Segal

Servings: 6-8
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour

Ingredients

• 1 cup all-purpose flour, spooned into measuring cup and leveled-off
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 stick (½ cup) unsalted butter, at room temperature
• ⅔ cup granulated sugar, plus more for sprinkling over cake
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons dark rum
• 2 baking apples, peeled, cored and cut into ½-inch cubes (I like Honeycrisp, Fuji or Granny Smith) (3½ - 4 cups chopped)
• Confectioners' sugar (optional), for decorating cake

Instructions

1. Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
2. In a small bowl, whisk together the flour, baking powder and salt.
3. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
4. Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
5. Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

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“But when fall comes, kicking summer out on its treacherous ass as it always does one day sometime after the midpoint of September, it stays awhile like an old friend that you have missed. It settles in the way an old friend will settle into your favorite chair and take out his pipe and light it and then fill the afternoon with stories of places he has been and things he has done since last he saw you.”

-Stephen King,  'Salems Lot