Make it a Local Food Weekend

The Marketplace at Simpson Spring is held every Saturday from 10-2.

Last month marked an especially important one if you are into reading about food. We'd love to hear your thoughts on Michael Pollan's Cooked and Mark Bittman's VB6. Please -  take to our Facebook page and let us know what you think! What these two food journalists agree upon is the need for folks to cook, real food and use lots of fruits and veggies. Local farms provide a fabulous source of locally grown goods, full of nutrients because they are farmed nearby. We challenge you all to step outside of your comfort zone this week and try some spring greens from Cretinon's Farm Stand or A Summer Place Farm. Spring isn't the most popular season for fresh food -  but we are nominating it for an upgrade. Spring greens make for a tasty and complex salad, or can be added easily to any stir fry, pasta sauce or rice dish. English Peas are in! Asparagus is up - add some to the grill this week! At our Marketplace you will also find baby beets and locally foraged mushrooms! Did you know you can sauté the beet greens as you would kale or spinach!    

Take our local spring veggie challenge and pick up something new this week! Some of the tastiest treats you've never tried are right at our market! Round out your meals with locally sourced eggs from Cretinon's and fish from Adam's Market! Salmon, Haddock, Cod, Scallops and so much more. The time to get healthy is now. The place to do that and not feel like you are on some kind of trendy diet is here! Eat great and enrich your taste buds. Ask out the CSA program at A Summer's Place Farm - your ticket to a fresh and inspiring meal every night through the fall! 

Need extra incentive? Spend $10 with one of our local farms or Adam's Fish and get a FREE Gallon of local Spring Water from Simpson Spring! 

After the market, we will be offering the last of our 3 Small Business Seminars in conjunction with The Mass Small Business Development Association.The Seminar will take place 2:30 and is sponsored by The Metro South Chamber of Commerce. The seminars is free of charge and the public is welcome. Please email Chris Bertarelli at bert10@verizon.net to express interest. June 1: Internet Marketing & Social Media: Social media marketing has replaced many traditional forms of marketing today. We will cover the importance of a website, identifying social networks and trends in social media in 2013.  A Few Notes

•  We have Moxie and Simpson Spring Raspberry Lime-Rickey freshly made and in stock! Simpson Soda and Water makes a great addition to your upcoming Graduation parties! Or bring a treat to this weekend's cookout -  Coffee Soda poured over some coffee ice-cream makes an outstanding dessert. 

• Back by popular demand: Moxie Cupcakes from Dolce Cupcakes! The Moxie cupcake is made with chocolate, cinnamon and moxie, topped with Whipped Vanilla buttercream frosting and dusted with Cinnamon. Samples will be available as well as Regular size cupcakes to purchase or order.

• Easton Health Solutions Chiropractic Center will be at the market on Saturday doing Posture Evaluations. For more information About them, call 508-230-2323.

• Place your fish & seafood order in advance from Adams Fish Market! Fresh Cut Saturday Morning! Many types of fish, shellfish! Please email Chris from Simpson Spring before Friday at 12:00. bert10@verizon.net

• Larry Howard Sports Massage will be back this week with short massages at the market -  for free!

• This week we will have someone at the market with tupperware containers for keeping your veggies and fruit fresh even longer.

• Did you know, you can also pre-order your bakery items. Need something specific for this weekend? Contact your favorite bakery vendor! 

• Cretinon's Farm stand will have recently foraged mushrooms and baby beets in addition to some more traditional spring offerings. See some recipes below for healthful and tasty dinner ideas!  

ingredients: 

1/2 pound green beans, trimmed

2 teaspoons cooking oil

1 bunch of scallions chopped6 ounces fresh shiitake mushrooms, sliced

1 clove garlic, finely minced

1 teaspoon finely grated fresh ginger

1 tablespoon oyster sauce + 2 tablespoons water

directions:

1. Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
2. Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the scallions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.
3. Stir in the oyster sauce and the 2 tablespoons of water. Cook for 1 minute.

directions: 

Makes a nice change from a salad loaded with mayonnaise! Vary it up with a handful of fresh herbs, or try different cheeses! Get super fancy and change up the red wine vinegar for your favorite light vinegar - think Champagne or White Balsamic.