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Optix Mushrooms Pignatare’s Farm Pitchfork Farm Plum Island Jams The Prop Shop Plants Rachel's Table Relax Rinse Repeat Sweet City Sweet JJ's Tots A Lot Frozen Lemonade Vlad's Fired Pizza Western Massachusetts Master Gardeners Association 2pm-5pm
Music at the Market
Eva Cappelli 12pm-2:30pm Ron Campagna 2:30pm-5pm
Debbie shares that during her 6 years as director, she is proud to have been able to tap into talents she nurtured as an educator, theater director, creator of educational opportunities in the theater for her students, pianist, choir member, drive to become a professional dancer, scouts leader and "Intrepid Traveler". Her parents introduced Debbie and her siblings to summer road trips to college towns throughout the nation. They also enjoyed returning to her parents farms where she fostered her love for living off the land. Debbie has traveled solo. She and her husband, Al, have enjoyed many unique international experiences while traveling. The Randzios brought their son and daughter up with the same values they learned at home: responsibility, generosity, quest of knowledge through education and travel and taking care of Mother Earth. The Randzio family enthusiastically share their love of outdoor life, camping, birding, gardening and kayaking with friends and their children's families.
2packed cups fresh parsley leaves with tender stems
3tablespoons extra-virgin olive oil
2tablespoons finely chopped fresh dill
½teaspoon fish sauce, Worcestershire sauce or soy sauce
Pinch of granulated sugar
Salt and black pepper
In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
When you’re ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.
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.
“In the spring, at the end of the day, you should smell like dirt.”