September 22nd Newsletter

Check out our plan to help you get more bang for your buck each visit to the market!

A Bag, A Buck, A Brand New Shirt!

Simple as can be: 

Stop at the Market Manager’s Tent and pick up a specially colored card.  Shop with at least four vendors, getting a punch in the card at each one.  Bring your card back to the market manager’s tent and you win your choice of the following:

1- A Medford Farmers Market reusable shopping bag
2-A market buck valid for any market day of this season
3-An entry in a drawing to win one of 10 Medford Farmers Market t-shirts (drawing is Oct. 13.  You do not need to be present)

Next week, stop and get the newest colored card and win again!

You can win with every increment of 4 vendor visits in the same day.  Visit 4 get a prize, visit 8 get 2 prizes, visit 12 get 3 prizes, visit 16 get 4 prizes!!!

Meet me at the market!! 

Fruitfully yours, 
The Board of Directors of the Medford Farmers Market
  Susan Fairchild, President
  Michael Quinn, Treasurer
  Heather S. Hannon, Clerk
  Syrah McGivern
  Marc Gurton   

Let Us Entertain You This week’s entertainment and events

If you missed it earlier this season, now is your chance to receive a free chair massage from local bodyworker Don Cox.  Don is an Asian Bodywork therapist specializing in shiatsu, acupressure and reiki, and will have his chair at the market from 5 to 7pm. 
If you’d like to sing, dance, lead an activity, or otherwise capture the spotlight at our market, send us an email.

Notes from the Market Manager A weekly rundown of your farmers market 

I’d like to extend a warm welcome to our newest vendor, Seacoast Butters!  They will be bringing an array of interesting spreads and hand-blended artisan beurre composé.  We won’t be seeing Buttergirl Baking Co. or Doves and Figs this week, unfortunately.  Luckily there are still many baked goods and treats to choose from!
Our three farms, Clearview, Brigham and Springbrook, are starting to look a lot more like fall farms with winter squash, greens, lettuces, cauliflower, and even some pumpkins!  For a complete list of this week’s vendors, check out our website.

Your Community Table 

This week we’ve got three community groups sharing our space.  Come check them out!

Northeast Center for Healthy Communities and Medford Health Matters will be onhand to discuss their efforts in the noble goal of reducing the use of alcohol, tobacco, and other drugs, particularly among youth and young adults. The Northeast Center for Healthy Communities (NCHC) is one of six Regional Centers for Healthy Communities in Massachusetts, working in partnership to build and sustain healthy communities throughout the state and country.  Medford Health Matters foster an environment of wellness and healthy lifestyles for all those who live, learn, work and play in the City of Medford.

North Suburban WIC will be on hand to talk to talk about their programs.  WIC is a nutrition program that provides nutrition and health education, healthy food and other services free of charge to Massachusetts families who qualify.

Medford Department of Energy and the Environment will be on hand to promote their Harvest Your Energy Event happening later this month.  Come by to learn about Energy Efficiency!

News Bites

By Meghan Van Stry and Isabelle Thibault

Pumpkin Fudge Recipe
Fall is here to stay! That must mean that pumpkin season is around as well! Did you know that pumpkins are actually fruit? Luckily, they are low in calories and high in fiber. Check out this delicious pumpkin recipe to get ready for fall!

2 cups sugar
½ cup pureed cooked pumpkin
½ cup evaporated milk
¼ teaspoon pumpkin pie spice
¼ cup butter
½ teaspoon vanilla
1 cup chopped nuts
¼ teaspoon cornstarch

Combine sugar, pumpkin, milk, and spice in a medium saucepan. Bring to a boil over high, then reduce to a gentle simmer. Cook until it forms a soft ball when dropped in cold water, or until reaches 236°F. Remove from heat
Add the nuts, butter, and vanilla; beat until mixture is creamy.
Pour into a buttered plate and allow to cool. Cut into small chunks and serve.