We are back at it with all the goodies that September brings, like apples, chutney, and zucchini breads. The flavors of fall are sneaking into some of our bakers goods while the bounty of sumer is still offered through our farms. As we gear up for yet another season here at the Marketplace, we want to remind you of the vast group of vendors we see each and every Saturday. We are happy to feature some in our newsletter each week, but please check out our Vendor page of the new website to see a full list of who will be here. And as always we suggest you bring a friend with you to the marketplace - Everything is more fun with a buddy. See you at the Marketplace, every Saturday 10:00a-2:00p
Events & Extras
About Dolce Cupcakes By Deborah Fayne
Dolce Cupcakes was created in 2012. My Daughter and I would gather monthly with friends and family to bake and decorate treats made from old family recipes.
As our "Cupcake Club" became more popular, I received requests for our sweet treats for parties and family gatherings. The rest as they say... is history.
Dolce Cupcake classes provide young students with an introduction to the basics of baking. Students will learn the basics of measuring, mixing and baking several confections from scratch such as cookies, cupcakes, cake-pops along with some basic decorating techniques using frosting and fondant. There will be supervised instruction and use of a stand mixer and oven.
Dolce Cupcakes is offering Fall Classes for kids! Find out more.
Fall into Fall with local apples at Cretinon's Farmstand! Arrive in Autumn in one of Juli of Cretinon's Eternity Scarves, hand dyed and stylish! Spring into September with Cretinon's Squash Casserole or Zucchini Apple Bread!
Linda Spartachino and her Homemade Heaven Bakery will have jams and chutney for sale this Saturday Choose from a Super Zesty Garden-Harvest Chutney deliciously exciting and slightly addictive when eaten with cheese, turkey, or roast beef or a more gentle, mild chutney with Apples and Cranberries which is equally tasty. Also, she will have creamy chocolate fudge, cinnamon rolls and the unusual "up-side down" pizzas that everyone loves.
Ciccotelli's of Engelnook Farm will have pickled hot peppers and sweet zucchini relish from veggies fresh from the garden! Grab some Lobster Ravioli from the
Pastaman and try this delicious recipe for Lemon Cream Sauce.
Designs By Linda is having a Spring/Summer Clearance Event, discounting her spring/summer themed items by 20%. This includes dog bandanas, pot holders, small pouches, her one-of-a-kind cross-body pocket books, spring dresses for small dogs and any other items with spring flowers and colors.
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!
Have you tried the Cold Brewed Iced Coffee mash-up featuring Red Barn Coffee and Simpson Spring Water - A naturally sweet, super smooth delight!
In other Beverage News, don't forget your containers to fill up with Simpson Spring Water! $0.25/gallon! What a steal! And grab some Simpson Spring Root beer to try this tasty dessert:Root Beer Bundt Cake.
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!
FUN FOR KIDS!Some quick highlights to remind you why our marketplace is a family affair!
- Dolce Cupcakes is offering Fall Classes for kids! Find out more on our website or stop by Dolce's table for details.
- 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!
Tasty IdeasHere's a delicious dinner recipe from Judy at Fior D'Italia (The Pastman!)
Pasta with Fresh No-Cook Tomato Sauce
1 pound cherry or grape tomatoes, halved or quartered if large
1/4 cup olive oil
2 medium garlic cloves, minced
2 tablespoons finely chopped Italian parsley leaves
1 tablespoon finely chopped oregano leaves
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1 pound of fresh pasta or ravioli
5 ounces chèvre (fresh goat cheese; about 3/4 cup), at room temperature
1/4 cup freshly grated Parmesan cheese (about 1 ounce), plus more for serving
Combine the tomatoes, oil, garlic, parsley, oregano, measured salt, and pepper in a large, nonreactive bowl and stir to combine. Let sit at room temperature to allow the flavors to meld, at least 30 minutes and up to 1 hour.
Bring a large pot of heavily salted water to a boil, add the pasta, and cook according to the package directions or until al dente.
Reserve 1/2 cup of the cooking water, then drain.Immediately add the hot pasta to the bowl with the tomatoes.
Add the reserved pasta water, goat cheese, and measured Parmesan, and toss until evenly combined.
Serve immediately or at room temperature, passing more Parmesan on the side.
Here's a delicious dinner recipe from Judy at Fior D'Italia (The Pastman!)
Lemon Cream Sauce
'A delicious sauce to serve on Pastaman's Lobster Ravioli'
1 tablespoon olive oil
2 tablespoon unsalted butter
1 clove of garlic, finely chopped
1 small shallot, finely chopped
1/2 cup white wine
3 lemon slices1 cup heavy cream
1/4 cup Parmesan cheese, grated
Salt and fresh ground pepper to taste
Garnish: Fresh lemon zest, shaved Parmesan cheese.
In a saute pan heat the olive oil and butter. Add the garlic and shallot and cook for 2-3 minutes. Add the wine and reduce by half. Add the lemon slices and cook for another 1-2 minutes then add the heavy cream and Parmesan cheese. Simmer for 10-15 minutes and season with salt and pepper to taste. pour over cooked raviolis and garnish with fresh lemon zest and shaved Parmesan cheese.
Here's a tasty veggie dish from Juli at Cretinon's Farm
2 lbs summer and zucchini squash, sliced
¼ cup chopped onion
1 cup shredded fresh carrots
1 can cream of chicken, celery or mushroom soup
9 oz sour cream or greek yogurt
1 box stove top stuffing mixDIRECTIONS:
Prepare stuffing according to package directions and set aside mix sour cream and chicken soup in pan with shredded carrots in a separate skillet sauté onion with butter and sliced squash
add squash onion mix to cream mix
take ½ stuffing mixture and layer bottom of casserole dish add in vegetable/cream mix top with rest of stuffing
bake at 350 for 20 minutes
Here's an Autumn Dessert from Juli at Cretinon's Farm
Zucchini & Apple Bread
1 cup white sugar
1 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
3.5 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
2 cups peeled, chopped zucchini
1 cup chopped, peeled apple
1.Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
2.In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
3.Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.
Here's a scrumptious dessert idea from Simpson Spring
Root Beer Bundt Cake
1 Stick unsalted butter, plus some extra for the pan
1c all-purpose flour, plus a little more for dusting
2.5c Simpson Spring Root Beer
1c unsweetened cocoa powder2oz bittersweet chocolate pieces
1c granulated sugar
1/2c packed brown sugar
1.25t baking soda
.5t ground allspice
1t salt, plus a pinch
2 lg eggs, beaten
2.5c confectioners' sugar
1t vanilla extract
Preheat over to 325 degrees; butter & flour a 12-cup Bundt pan and tap out the excessHeat 2 cups Root beer, cocoa powder, bittersweet chocolate and 1 stick of butter in a large saucepan over medium heat until the butter melts.
Add the granulated and brown sugars and whisk until they are dissolved; Remove from heat and let cool.
Combine 2 cups flour, baking soda, allspice and 1 teaspoon salt in a bowl.Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients. batter will be a little lumpy.
Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clear - about 55 mins to an hour - rotate the pan half way through.
Gently poke the cake all over with a skewer and pour 1/4 cup of the Simpson Spring Root Beer all over the cake; let it cool in the pan for 20 minutes, then invert the cake onto a serving plate and let it cool fully.
Whisk the remaining 1/4 cup of root beer, a pinch of salt, the confectioner's sugar and vanilla in a bowl until smooth. Drizzle over the cake.