September 15th, 2018

MARKET HIGHLIGHTS

Welcome back La Petite Occasion! Michelle Kim has returned to the cooler season markets with her caramels and other confections. Just in time for the season, she'll have caramel apples in addition to her packs of caramel in an array of flavors. They are the perfect size —delicious enough to satisfy the sweet tooth but small enough to not feel guilty about. 

It's Gleaning time at the Market when customers join together to provide fresh produce for neighbors who use the Hastings Food Pantry. Please help provide nutritious fresh peaches, lettuce, carrots and potatoes for neighbors who do not have enough money to feed their kids every day. Thank you, as always, for your kindness.

The Knife Sharpener is back. Make sure your lawn mower is sharp after a full season of mowing- it's likely that all the rain has spurred an explosion on your lawn. Don't forget your knives too!Two local community groups are tabling at the Market.

 Rivertowns4Refugees is hosting a postcard writing event in honor of #WelcomingWeek and Eileen Fisher Life/Work will have information about their programs to help you cultivate well-being and find purpose in your life.

DINNER THIS WEEK

In honor of Thursday's primary election, here's a recipe from Sam Kass, President Obama's former chef and food policy advisor. It was reprinted in Parade Magazine (along with the story of how it came to be named President Obama's Lucky Pasta.)

Ingredients
1 lb mini penne
Kosher salt, to taste
½ garlic clove (Taliaferro Farmstand)
2 cups packed fresh basil leaves (Sun Sprout Farm)
¼ cup pine nuts or pecans, toasted
⅓ cup finely grated Parmesan cheese, plus more shaved for garnish (Cooperstown Cheese Co.)
½ cup extra-virgin olive oil, divided (Kontoulis Family Olive Oil)
2 cooked chicken breast halves, cut into bite-size pieces, warm or room temperature (Stone & Thistle)
½ lb baby spinach (Climax Cooperative Farm)

Directions
1. Cook pasta in salted boiling water according to package directions until al dente. Drain, reserving 1 cup pasta water. Return pasta to pot.
2. While pasta cooks, drop garlic into a food processor with motor running; process until finely chopped. Add basil, nuts, cheese, ¼ cup oil and ½ tsp salt; pulse until coarsely pureed. With motor running, add remaining ¼ cup oil in a slow stream; process until pretty smooth.
3. Toss hot pasta with pesto, chicken, spinach and ½ cup pasta water. Gradually add more pasta water as needed if the dish seems dry. Season with salt; serve garnished with more cheese.
 EVENTS

8:30a-1:30p: Food scraps collection at the parking lot across from the train station
10a-12p: Milton plays in the Music Tent

See you at the Market!