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Health & Fitness

Fresh Water, Zucchini, Hot Pepper Bread and so many other reasons Cool Down at the Marketplace

It's been a hot week...

So treat yourself this weekend at the Marketplace At Simpson Spring. Homemade Breads, Fresh Summer Squashes, Chair Massages, Goats and sweet treats for the kids -  Sounds like a family day out! The best way to cool off is to HYDRATE. Lucky for you all, our Marketplace is at the home for local spring water - from one natural source - Simpson Spring. Cool down with some fresh water and handcrafted soda beverages. And if you haven't seen the Spring and their historical museum - Take the tour! Tours offered every Saturday at 11:00 am and 1:00pm. (FUN FOR THE KIDS!) Come to the Marketplace before you hit the beaches, lakes and pools!

Just a reminder : If you have an idea or recipe that you'd like to contribute to our newsletter -  please send it in! 

Events & Extras


Silkapalooza
Join Bodio's Distinctive Floral Designsthis week for SILKAPALOOZA - A showing of some of the finest, most realistic, permanent silk botanicals in the industry!! Succulents, tiger lilies, hellebores, orchids, muscari, and a great selection of wreaths and accessories.  Door prizes will be given to the first 25 customers!

Handcrafted Jewelry
New to the Marketplace: Pat Zupkofska of Rockland and her handcrafted jewelry. Pat uses quality materials such as sterling silver, bali silver, gold fill, leather, and some high quality metal castings made in Europe that is nickel and lead free.  The metal castings are used solely for her leather licorice bracelets. The beads used in my designs are handmade lampwork beads from the U.S., semi-precious stones, Swarovski crystals, genuine sea glass, Czech glass, and freshwater pearls.

Butter & Cookie Return
FUN FOR THE KIDS! Thanks to our friends at Marshfield Trading Post, Marketplace favorites Butter and Cookie return! Bring the Kids for some really awesome goat time!

Chair Massages
New to the Marketplace: Lori Colgan, licensed massage therapist.  Lori trained with the Wellness Resource Center in Dartmouth and has learned Swedish Massage, Hospice Care Massage, Chair Massage in the style of TouchPro and her favorite style Amma.  This week she will be giving chair massages in the Touchpro style.  

ecoMass
We want to give a shout out to our friends at ecoMass News. Launched in June 2013, ecoMass News aims to bring a model of journalism and service to Massachusetts, reporting on topics such as: green businesses, urban agriculture, sustainable food systems, renewable energy, water issues, marine health, public policy and smart growth in the Bay State. Sign up for ecoMass News in your inbox to get the latest headlines here. ecoMass News is the sister site of ecoRI News, a nonprofit environmental media initiative, founded in 2009, that combines journalism and community service to bring awareness and solutions to Rhode Island's environmental issues. 

Vendor Specials

Fire Pickles from Ruuska Pickles Shay's Creation's Michelle McCloud will be back this week with her handmade creations

Hot Pepper Bread from Ciccoletti's of Englenook Farm  

Delicious Baked goods from Heaven Made Bakery! 

See Renée from Raw for Longer for home made laundry soap that really works!!! 

Marketplace favorite, the Pastaman, Fior d'Italia will be here! 

Attention Pet Lovers, Puppy Luv Bakery is BACK! She also will be collecting donations for The Brockton Blue Dog Shelter at her table. 

A Summer Place Farm, in addition to all their beautiful produce, they will have honey corn blueberry bread slices & muffins! 

FUN FOR KIDS!

  • Golf County will be back again! Free passes to anyone who gets a hole in one!
  • Also Kids Toy Swap! Unique to our Marketplace, kids of all ages can bring some of their belongings that they would like to swap for another. Have your kids bring an old toy to the swap table and then they will receive a ticket for each item given. These tickets can be used to swap for another item on the table. This volunteer project was started by photographer and Easton resident Emily Hawkins. Emily is legally blind! Her inspiring story was chronicled last year in the Easton Journal . Learn more about our market's Swap For Kids on this Facebook Page.
  • Blue Dog Shelter will be here with our Marketplace Mascot Simpson! They will be selling tickets to their Brockton Rox fundraiser this Sunday. Please help! 
  • Don't forget to stop by and see Butter & Cookie, the goats from Marshfield Trading Post.
  • Grab a Root Beer and take a tour of Simpson Spring's Museum! 
  • Papa Smith Toys will be here this week -  handcrafted wooden toys for kids of all ages!

How I became a bread-baking vendor.

by Linda Spartachino, Homemade Heaven Bakery

 

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My daughter sold hand made soaps and lavender spritz at a local farmer's market for several years. She encouraged me to join her by using my bread baking skills. And I would encourage anyone with a talent/hobby to explore farmer's markets as an opportunity to help support your talents/hobbies by selling/sharing them with a wide audience eager for authentic, well done, and loved talents/hobbies.  

 

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I find being a vendor hard work, and yet ever so enjoyable - I get to share with others my love for baking (and eating)!

 

After deciding to try out being a vendor came the serious stuff. First, I got all the requirements from the Board of Health in Easton when I made an appointment with them to learn what would be needed from their standpoint. I brought samples for them - more about the importance of samples later. Not all you need can be found or learned about on the Board of Health website accessed from the official town web page. Each town may have various other requirements. So go to your town and the town where you intend to be a vendor.  

 

For bread baking I needed a sales "food vending" permit -- apx. $100 per season/year. The town also required a business certificate ($50 good for 4 years.) Paper work for the Board of Health also required that I list what I would be selling, and agree to a home kitchen inspection for a cost of $75.  Also needed are test results from an Allergen online course (apx. $10). You agree to package your products safely, and identified the ingredients as well as your name, address, phone # on each product you have for sale.

 

In addition, I did take the Food Safety course at Massasoit Community College - for me this included 6 two-hour evening classes and a written exam, which you needed to pass in order to get the Food Safe Certificate. Some towns require this - other towns don't. The course cost $100 and the book was $125.  You do receive a fine looking certificate.  

 

In addition I would mention that most markets require an insurance liability certificate. That costs about $500 if you are vending food. Keep copies of all these documents, and some towns require that you post the documents at your sales area. 

Also be prepared to pay "rent" each week; some markets require a full season payment in advance. Prices and conditions vary, you may have to sign a contract before displaying/selling your products. You most likely will have to bring your own tables, and chairs. 

That was the business part. Now for the fun part.

I involve my grandchildren in helping test and select what items will sell best. My first season was remarkably successful financially and equally important was how satisfying it was on a "joy" scale. I really encourage getting feed back from my customers. Their suggestions lead to improvements and more sales. 

I chose the Marketplace at Simpson Spring because for me it is the perfect place to be year-round on Saturdays!  The historic, rustic atmosphere is perfect--a full variety of goods for sale: breads, pickles, beverages, homemade clothing, honey, environmentally safe and effective laundry soap and cleaning products, wooden ware, children's activities and the exposure of children to independent businesses, jewelry, health products, and I mention with great gratitude being able to buy  the very fresh farm produce that is truly locally grown, etc. I think of the business pioneer spirit of the  Simpson Spring owners (former & current), and I love being part of that tradition. I meet old friends, make new ones, and I can always look forward to having a good time at the market. It is like a trip in the past when shopping was done at a general store, and the road leading into Simpson Springs is like a mini-vacation to a rural spot in New Hampshire -- a little trip into the past with the benefits. 

Here are some practical things I have learned:

  • Bring enough 'starting' change (many customers use an the ATM machine and arrive with only $20s).
  • Choose a market that isn't over-crowded with your "product."
  • Check out the market you want to join - does it have a friendly vibe; is there direct competition; how is the market manager promoting attendance; what other strong draws are there to bring shoppers to this market (for instance - a children's toy exchange; it there live music-any music; is there a good variety of products for sale; are there occasional special events, etc.)  Find out just where and how often the market is it advertised.  How strong is the attendance level - investigate for yourself.
  • Display your products with prices clearly visible.  Offer refunds if your product just doesn't live up to the shoppers expectation.   Have business cards and have a sign identifying your business.
  • Offer samples, this is so important.  It is a friendly way to connect with your customer. 
  • Be kind -- let your customers and market manager know when you just can't make a market day.  
  • I have learned of course to buy in bulk when I can, use the other market vendors as suppliers when I can, and market myself to those I know appreciate home made and home grown products. 
  • Be prepared and be flexible, and enjoy!  Let the golden rule shine by using it!

Tasty Ideas

Try this Noodley Greatness from the Pastaman

Pasta with Artichokes, Garlic, and Orange Zest 

Ingredients

2 tablespoon salted butter

6 tablespoon olive oil

2 garlic clove, peeled and finely chopped

2 tablespoon finely chopped fresh rosemary

1/2 cup pitted Kalamata olives, drained and halved

6 artichoke hearts in oil, drained and cut into quarters

1/3 cup plus 1 tablespoon dry white wine

finely grated zest of 1/2 orange

7 cup (18 ounce) rigatoni

salt and pepper to taste

Directions

In a large skillet or wok, melt the butter with the oil. Once hot, add the garlic, rosemary, olives, and artichokes and saute over medium heat for 3 minutes, stirring occasionally with a wooden spoon.

Pour in the wine and cook for an additional 2 minutes to allow the alcohol to evaporate. Add the orange zest, season with salt and pepper, and mix everything together. Set aside.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the pan with the artichoke mixture. Return the pan to high heat and mix everything together for 30 seconds to allow the sauce to coat the pasta evenly. Serve immediately. (Feeds 4)

Try this Savory Dish Greatness from Cretinon's Farm

Zucchini Pie

INGREDIENTS:

1 1/2 cups grated zucchini3/4 cup buttermilk baking mix1 tomato, chopped1/2 cup fresh corn kernels1/2 cup diced onion3/4 cup shredded Cheddar cheese2 eggs, beaten
DIRECTIONS:1.Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.2.In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.3.Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

Try this Cool Treat with Simpson Spring Root Beer

Root Beer Float Popsicles

recipe modified from Pink Pistachio

NEEDS:

Simpson Spring Root Beer
Vanilla Ice Cream
Popsicle Sticks
Popsicle Mold

DIRECTIONS:
  1. Soak popsicles sticks in almost boiling water for 30 minutes (this keeps the sticks from bobbing to the top when freezing)
  2. Fill a pitcher with chilled rootbeer and cool further in the freezer for 10 minutes
  3. Fill molds with Simpson Spring Root Beer, a spoonful of vanilla ice cream, additional Root Beer, and another scoop of ice-cream.
  4. Remove excess foam
  5. Insert sticks
  6. Freeze overnight
  7. Place popsicle mold under warm water for 15 seconds to remove popsicles

Learn More About Simpson Spring

Simpson Spring Company is one of the oldest independent bottling plants in the United States, providing pure bottled spring water and all-natural, hand-mixed soda in a variety of classic favors, (all from ONE NATURAL SOURCE - Our Spring! Flavors include:
  • White Birch
  • Fruit Punch
  • Lemon & Lime
  • Sarsaparilla
  • Root Beer
  • Orange
  • Grape
  • Raspberry Lime-Rickey
  • Ginger Ale
  • Cream Soda
  • Coffee
  • Cola
  • and a line of zero-calorie Seltzers including Plain, Lime, Cranberry & Pink Grapefruit

The company sets itself apart by its commitment to quality and tradition, bottling all its products on site from one pure source: Simpson's Spring.

YOU CAN ALSO FIND SIMPSON SPRING AT THESE FINE MARKETS:

Plymouth Farmers Market
Thursdays 2:30pm-6:30pm 

Marshfield Farmers Market
 
Fridays 2pm-6pm  

Natick Farmers Market
 
Saturdays 9am-1pm

Hingham Farmers Market 
Saturdays 10am-2pm

Egleston Farmers Market 
Jamaica Plain 
Saturdays 10am-2pm   

Stoughton Farmers Market 
Saturdays 9am-1pm 
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