September 29th, 2018


Get the kids out of the house early and bring them down to our Compost Carnival. Hastings own Master Composter Elisa Zazzerra, along with HFM and Conservation Committee volunteers, will get kids excited about food scrap collection for composting with hand-on activities, snacks, and giveaways!

Southtown Farms has begun taking turkey orders for Thanksgiving. Get ahead of your holiday planning and reserve yours tomorrow. He says his birds "...are doing great. They are content and happy. They are constantly breaking down their fences and going wherever they please. My big fear this season is the birds are growing too fast. They are too fat and happy." Happy birds = happy dinner guests, no?

Ever run in the door at 6pm on a Wednesday and stress about what to put on the table for dinner? Fret no more...pick up a few of Lasagna Preziosa's revamped lasagnas.  It's two layered, for two people, and only costs $12! Cheaper and quicker than takeout!


Morgiewicz has a limited supply of fennel. Get to the Market early for yours and try it inthisfennel with kale and lemon pasta recipe.

2-3 tablespoons extra virgin olive oil (Kontoulis Family Olive Oil)
1/2 large red onion, thinly sliced (Morgiewicz Produce)
2 fennel bulbs, (tough outer layer removed and fronds reserved) thinly sliced (Morgiewicz Produce)
3 large garlic cloves, finely slivered (Taliaferro Farm)
2-3 large pinches red pepper flakes
1 large bunch of lacinato kale, tough stems removed and roughly chopped (Sun Sprout Farm)
juice of one lemon
10 ounces spinach fettuccine

Parmigiano-Reggiano cheese, grated (substitute with a hard cheese from Cooperstown)
fennel fronds
chili pepper oil (optional)

1. Put a large pot of well-salted water on to boil.

2. Heat the olive oil in a large frying pan over low heat. Add the onion and cook gently for 5 minutes, or until the onions are beginning to soften.

3.Turn up the heat to medium, add the sliced fennel, and saute gently for an additional 6-8 minutes or until the fennel is tender and slightly caramelized.  Add the garlic and red pepper flakes and continue to cook, stirring frequently, for another minute or two. Turn off the heat.

4. When the fennel is almost cooked, add the pasta to the pan of boiling water and cook until al dente, adding the kale to the pasta pot about 2-3 minutes before the pasta is done cooking.

5. Drain the pasta (reserving 1/2 cup of cooking water) and greens thoroughly and toss with the onion and fennel mixture in the pan–adding pasta water if necessary. Add the lemon juice, season with salt and pepper, and serve immediately.

6. Drizzle each serving with chile oil, fennel fronds, and lots of grated parmigiano-reggiano cheese.


8:30a-1:30p: Food scraps collection at the parking lot across from the train station
8:30a-1:30p: Compost Carnival at the parking lot across from the train station
10a: Serenata performs

10/6: Riverkeeper Demonstration for Kids
10/13: Cooking with Kids Workshop
10/20: HFM Country Fair
10/27: Halloween Pooch Parade

See you at the Market!

MG Markets