“A Bag, A Buck, A Brand New Shirt” promotion continues this week! 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 get a prize!
Next week we’re having our annual Apple Fest, complete with a whole host of activities. You can enter the apple bake-off, learn about how apples grow and their local history, taste apple cider and different apple varieties, decorate mini pumpkins and take your Halloween costume for a practice spin. Win tasty prizes from the market!
Bake-Off Details: Join your fellow neighbors for a friendly competition judged by Mayor McGlynn, Whole Foods, and market vendors. Bring your favorite and most prized home-baked apple dessert (pie, tart, muffins, crisp, you name it!) to the market for tasting by 5:30pm, as judging will begin at 6pm. The winner will receive a gift basket of goods from the market. To enter your dessert in the contest, email medfordfarmersmarket@gmail.com by October 10th.
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 YouThis week’s entertainment and events
Some of our farmers do more than just grow food; they also play music! Come on down to the market this week between 3 and 5 for a chance to catch Eric Lipseir of Brigham Farms cover a Johnny Cash song or two. Eric will be stepping away from the Brigham tent for a little while to treat your ears to some tunes. Maybe you’ll want to sing along!
In case you missed her a few weeks ago, stop by the entertainment booth from 5 to7 to find out more about the Chiropractic services provided by Dr. Molly Oullette, founder of Jade Chiropractic in Arlington. Dr. Ouellette believes in treating the root cause of the problem, not just the symptoms. To find the root cause of any problem, she investigates influencing factors such as posture, daily activities, muscle imbalances, dietary influences, and gait. This approach will allow her to fully diagnose and treat each patient as an individual.
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
Sun is finally forecast for a market day! Now is the time to stock up on your late summer vegetables and can them while you can. Our farms still have tomatoes, eggplant, and other summer goodness, but it’s definitely fall at our market. Brigham has a nice selection of mums to get you in to the spirit of things, and Springbrook has all sorts of squash. Seacoast Butters will be with us for the rest of the season, so if you haven’t stopped by to taste their tasty infusions, you still can!
Good weather means When Pigs Fly, the Enchanted Cottage, and Buttergirl Baking Co are back this week. No need to go anywhere else for your baked good needs! For a complete list of this week’s vendors, check out our website.
Your Community Table
This week we’ve got two community groups sharing our space. Come check them out!
Green Medford educates the Medford community on our environmental impact, and empowers us to make more sustainable energy, transportation, and food choices.
The West Medford Community Center was re-built in 2007 as a forum to connect the diverse people of West Medford and the Mystic River Valley through social, educational, cultural, health and recreational activities.
October is officially Apple Month. That’s right! A whole month devoted to apples. What better way to celebrate than coming down to the market and securing all the fixins for this lovely apple cabbage slaw.
Ingredients: 1 medium head of green cabbage, cored and chopped fine 2 teaspoons salt 2 Granny Smith apples, cored and cut into thin matchsticks 2 scallions, sliced thin 6 tablespoons vegetable oil 1/2 cup apple cider vinegar 1/2 cup sugar 1 tablespoon Dijon mustard 1/4 teaspoons red pepper flakes
Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add apples and scallions and toss to combine. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.
