Last Marketplace of "Summer"
OK, so the actual last day of summer is 9/21, but for most of us this coming week signals the last week of summer. The last week before the kids go back to school, last week of casual fridays, the last of the beach season. So we implore you to make it a great week! Pick up everything you need for an end of summer bash at this week's Marketplace! Try some of the great summer recipes included below! A few notes:
The Marketplace will NOT be open on 8/31, however the Simpson Spring Store will remain open normal hours, 8a-4p.
We have a website!!! Please check outwww.SimpsonSpringMarketplace.com for a list of vendors, news and upcoming events, and an article archive. We are psyched to be able to have this for our customers and our vendors! See you at the Marketplace!
Events & Extras
It's Bucket Day Bodio's Flowers is hosting Bucket Day! Buckets of flowers to choose from - YOU create your own display (with our help!) Vendor Specials
Cretinon's Farm will have corn and beets and more purple potatoes among many other tasty veggies so stock up and be sure to see the recipe they've included below: Beets & Greens, and Grilled Corn on the Cob!
Find out what's happening in Eastonwith free, real-time updates from Patch.
Have you tried the Cold Brewed Iced Coffee mash-up featuring Red Barn Coffee & Simpson Spring Water - A naturally sweet, super smooth delight!
Hot Pickled Peppers from Ciccotelli'sCiccotelli's of Engelnook Farm will have pickled hot peppers, sweet zucchini relish, and a limited supply of pesto along with their usual haul. Check out their recipe below for Easy Tuscan Pesto Bruchetta! The keys to health are micro greens & wheatgrass, right? Better check in with the fine folks from Indoor Organic Farms of Attleboro and find out more!
Find out what's happening in Eastonwith free, real-time updates from Patch.
See Renée from Raw for Longer for RAW NUTS in bulk and her homemade laundry soap that really works!!! Renée also offers goods from here garden during the week at the Simpson Spring Store which is open 8-6 M-F and 8-4 on Saturdays!
JUST NAMES offers personalized name plaques for children and adults. Hundreds of new designs including sport teams, cartoon characters, princesses, and more! Mention you read this for $1.00 off! Just Names plaques would be a great birthday gift.
Brockton Blue Dog Shelter has saved, trained, and successfully placed over 1200 dogs and cats into permanent loving homes. They are always in need of funds to help pay for veterinary care, food, training, supplies and caretakers' compensation. All contributions go directly towards helping the animals!
Here's a delicious dinner or appetizer recipe from Ciccotelli's
Easy Tuscan Pesto Brushetta
INGREDIENTS
1 loaf Tuscan bread Ciccotelli's of Engelnook Farm
1 sm jar pesto Ciccotelli's
Fresh tomato sliced Cretinon's or A Summer Place
Fresh mozzarella sliced Engelnook Farm
Grated romano cheese
DIRECTIONS
Slice Tuscan bread in 1/4 - 1/2" slices
Spread thin layer of pesto on each slice
Layer sliced tomato and mozzarella onto pesto
Sprinkle with romano
Place on cookie sheet and broil in oven until cheese melts and slightly turns golden.
Here's a tasty veggie dish from Juli at Cretinon's Farm
Grilled Corn on the Cob
INGREDIENTS
5 cloves garlic, minced
1/2 cup butter
1 tbsp white sugar
1 tsp salt
1 tsp ground cumin
1 tsp black pepper
1/2 lime, juiced
2 tbsps hot pepper sauce
6 ears fresh corn from Cretinon's Farm!
DIRECTIONS:
1.Preheat the grill on medium heat, and lightly oil the grate.
2.Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
3.Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.
Here's another healthful veggie dish from Juli at Cretinon's Farm:
Beets & Greens
INGREDIENTS
1 bunch beets - trimmed, leaving 1 inch ofstems attached, greens washed and reserved
2 tablespoons olive oil, divided1 small onion, halved and thinly sliced
sea salt (optional)
fresh-ground black pepper
DIRECTIONS:
1.Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
2.Rub the beets with 1 tbsp of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 mins. depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
3.Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.
Here's a scrumptious dessert idea from Simpson Spring:
Strawberry-Soda Ice Cream
INGREDIENTS
1 14-oz can of sweetened condensed milk
1.5c of Half & Half
3/4c of Simpson Spring Cream Soda
1/2c whipping cream
1c frozen strawberries, thawed out and mashed up.
DIRECTIONS
Whisk the condensed milk, half-and-half, Cream Soda, cream and strawberries in a medium bowl. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours.
Don't forget your containers to fill up with Simpson Spring Water! $0.25/gallon! What a steal! Also - try the recipe below for Strawberry Soda Ice Cream! Don't forget - Tours of our Historic Museum at 11a and 1p! Jewelry Designs by Pat Zupkofska.Beautiful Jewelry Designs By Pat Zupkofska. Please stop by Pat's booth and check out her fabulous hand beaded jewelry. Would make a thoughtful and unique gift!
JUST NAMES offers personalized name plaques for children and adults. Hundreds of new designs including sport teams, cartoon characters, princesses, and more! Mention you read this for $1.00 off! Just Names plaques would be a great birthday gift.
Brockton Blue Dog Shelter has saved, trained, and successfully placed over 1200 dogs and cats into permanent loving homes. They are always in need of funds to help pay for veterinary care, food, training, supplies and caretakers' compensation. All contributions go directly towards helping the animals!
FUN FOR KIDS!
Some quick highlights to remind you why our marketplace is a family affair!- Bucket Day! Kid's love to be creative - invite them to make a bouquet at Bodio's Bucket Day event!
- Tours of the Simpson Spring Museum at 11:00a & 1:00p
- Swap for Kids! Join Emily Hawkins at her table and swap toys, books, games, arts and crafts, jewelry, clothes, whatever you want as long as it is in good condition! The Swap table offers a unique opportunity to show kids that it can feel good to let go!
- JUST NAMES has some great Kid's Name artwork to check out! Just Names plaques would make an awesome, personalized birthday gift!
Tasty Ideas
Here's a delicious dinner or appetizer recipe from Ciccotelli's
Easy Tuscan Pesto Brushetta
INGREDIENTS
1 loaf Tuscan bread Ciccotelli's of Engelnook Farm
1 sm jar pesto Ciccotelli's
Fresh tomato sliced Cretinon's or A Summer Place
Fresh mozzarella sliced Engelnook Farm
Grated romano cheese
DIRECTIONS
Slice Tuscan bread in 1/4 - 1/2" slices
Spread thin layer of pesto on each slice
Layer sliced tomato and mozzarella onto pesto
Sprinkle with romano
Place on cookie sheet and broil in oven until cheese melts and slightly turns golden.
Here's a tasty veggie dish from Juli at Cretinon's Farm
Grilled Corn on the Cob
INGREDIENTS
5 cloves garlic, minced
1/2 cup butter
1 tbsp white sugar
1 tsp salt
1 tsp ground cumin
1 tsp black pepper
1/2 lime, juiced
2 tbsps hot pepper sauce
6 ears fresh corn from Cretinon's Farm!
DIRECTIONS:
1.Preheat the grill on medium heat, and lightly oil the grate.
2.Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
3.Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.
Here's another healthful veggie dish from Juli at Cretinon's Farm:
Beets & Greens
INGREDIENTS
1 bunch beets - trimmed, leaving 1 inch ofstems attached, greens washed and reserved
2 tablespoons olive oil, divided1 small onion, halved and thinly sliced
sea salt (optional)
fresh-ground black pepper
DIRECTIONS:
1.Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
2.Rub the beets with 1 tbsp of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 mins. depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
3.Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.
Here's a scrumptious dessert idea from Simpson Spring:
Strawberry-Soda Ice Cream
INGREDIENTS
1 14-oz can of sweetened condensed milk
1.5c of Half & Half
3/4c of Simpson Spring Cream Soda
1/2c whipping cream
1c frozen strawberries, thawed out and mashed up.
DIRECTIONS
Whisk the condensed milk, half-and-half, Cream Soda, cream and strawberries in a medium bowl. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours.
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