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N E W S  /  j u l y 23
 
This week at the HFM
The corn is in! Along with berries, corn ranks at the top as a market favorite. 
     The photo of the corn above - taken last Saturday - comes from Oakdale Farm, but all produce vendors should have an abundance of ears this weekend. For a "new spin on an old favorite," scroll below.
 
I'm Glad You Asked
Q. I'd like to know why the Hingham Farmers Market opens at 10 rather than 9 a.m. Reason?
A. Good question. The answer is mostly logistics. Market manager Bill Marshall and operations manager Karen Whitfield, along with other volunteers, arrive at the HFM site between 7 and 7:30 a.m. Saturday morning to prepare the site and begin the setup. That particular operation takes a good hour to complete, more if there has been rain and there is the regular occurence of standing water. Shortly after setup is complete, the 40 vendors who make up the market begin to arrive - many of them coming distances more than an hour - or even two - away. If you look at the displays you can easily see why it may take a considerable amount of time for them to setup. Earlier opening times have been discussed, but, for many, a 9 a.m. opening would mean an even earlier departure from their respective sites.
From time to time market goers have a question about the HFM. If you have a question, send it to 
and we'll answer it in an upcoming issue of hfmarketmatters.   
Vendor News
This Saturday at the HFM
Rotating vendors this Saturday, July 23
* Pies by Moira  
* Blendah Babes
* Alex's Hot Sauce
* Cross Street Flower Farm
* Bradford Farmhouse Toffee
* Coastal Vineyards
* Gail Nauen 
- artwork 
* Piper's Headbands
* Musician Julian Rollins
Vendor news is current at the time hfmarketmatters is delivered to market-goers.

Next Week at the HFM
July 30
* Westport Rivers Vineyard 
 
* BirchBarn Designs
* Stayman Designs
* Blendah Babes
* Vermont Syrup Co.
* Boston Bonbon

* CP's Bakery
* Musician Kenny Black
Vendor news is current at the time hfmarketmatters is delivered to market-goers.

Coming August 13 . . .
. . . the annual celebration of Hingham Farmers Market AND the drawing for $125 worth of Billy Bucks. Tickets for the drawing go on sale Saturday, August 6, and the drawing will take place at the end of the market on Saturday, August 13. All the details next week but you don't want to miss out on this very popular event.
Opening the Market
Hortense McCarthy - proprietor of Back to Basics Soaps and Other Essentials - opened the July 16 market. A resident of Cohasset, she favors a simple and healthy lifestyle. After reaching self-sustainability by growing her own fruits and vegetables, she focused on healthy body care products for her family. Her soaps are made from carefully selected vegetable oils and butters like sustainable harvested organic palm oil, coconut oil, organic olive oil, shea butter, organic oatmeal, organic honey, 100 percent essential oils and herbs from her garden. All the soaps are handcrafted the old-fashioned cold processed way, hand cut and cured for at least four weeks before sale. For more information, check out her site at: www.backtobasicssoaps.com. Hortense also gives talks on herbal gardening and loves to share her passion for herbs; for more information on this aspect of her business, contact her directly at hortensemccarthy@gmail.com.
Market Seen
     A lovely but hot Saturday, highlighted with a beautiful bouquet of flowers for Mary Fitzmaurice (top left) of Hingham; clockwise, Gregg Brasso of Riverside Gardens takes a break with a refreshing cup of Del's Lemonade; Maisie (5) and Elsie (2) with their mother, Molly Clark of New Portland, ME, with grandmother Jan Michaud of Scituate; Cindy Prentice, director of Holly Hill Farm in Cohasset, in conversation with an interested market-goer; Holly Hanna of Hingham is happy she found her lost iPhone. Note: all lost and found should be reported to a Friend of the Hingham Farmers Market at the Friends table.
A New Spin on an Old Favorite
     Who knew? "After years of boiling corn," writes a market-goer, "I finally learned last
     summer that corn can be grilled! And as easy as boiling is, the grilling process is even
     easier." With the advent of the corn season, we thought we would share some of our
     favorite ways to serve grilled corn - just in case some of you out there are still doing
     it the boil way.
     1.  To grill corn: shuck corn, brush with olive oil, salt and pepper. Put it in a
     disposable pan - or in a roasting pan - and when the grill is hot, put the corn on,
     rotating it a few times; grill until some of the kernels are blistered and the
     rest a bright and shiny yellow. The process shouldn't take longer than eight minutes
     and be careful not to overcook or the corn will be dry. Remove to pan and roll in
     one of the flavored butters below. If not serving right away, cover with foil and keep
     in a warm oven.
     2. Flavored butters: prepare one of the butters below.
     Basil Butter (courtesy of Food 52)
2 sticks of unsalted butter at room temperature
1 cup basil, loosely packed
1 T sea salt
     Add the butter, basil and salt to a food processor and let it go. It's done
     when the basil is finely chopped and the butter has a light green tint. Slather the
     corn with the basil butter and add more salt if needed. The butter can be made
     ahead and will keep for two weeks in the refrigerator.
Basil and Lemon Butter
(this recipe and others below courtesy of Cooks Illustrated)
6 T unsalted butter, softened
2 T minced fresh basil
1 T minced fresh parsley
1 t finely grated lemon zest
1/2 t salt
1/4 t pepper

serve with lemon wedges if desired
     1. Combine all ingredients in small bowl. Slather corn with the butter when
     grilled. Note: the process is the same for all the butters: combine and slather.
Honey Butter
6 T unsalted butter, softened
2 T honey
1/2 t salt
1/4 t red pepper flakes
Latin Spiced Butter
6 T unsalted butter, softened
2 T minced fresh cilantro
1 T minced fresh parsley
1 t minced canned chipotle child in adobo sauce
1/2 t finely grated orange zest
1/2 t salt
serve with orange wedges if desired
New Orleans "Barbecue" Butter
6 T unsalted butter, softened
1 garlic clove, minced
1 T Worcestershire sauce
1 t tomato paste
1/2 t minced fresh rosemary
1/2 t minced fresh thyme
1/2 t cayenne pepper 
 
 
Hingham Farmers Market
May 7, 2016 – Nov 19, 2016
10 a.m. to 2 p.m.

Hingham Bathing Beach - 96 Otis St. (Route 3A), Hingham
The Hingham Farmers Market is a
“rain or shine” market. In the event
of hazardous weather, the market
manager may announce a delay in opening or cancellation via email/
hfmarketmatters and Facebook.
hfmarketmatters
An update of information that matters
to HFM market goers – sent weekly on Thursday, May to November, occasionally during the off season – from the Hingham Farmers Market, now in its 40th year.
hfmarketmatters is a project of the Friends of the Hingham Farmers Market. To be a Friend, contact

info@hinghamfarmersmarket.org.
Click here for the HFM web site
www.hinghamfarmersmarket.org
Click here for the Hingham
Farmers Market on Facebook

Copyright ©2016 Hingham Farmers Market. All rights reserved.
HFM mailing address: P.O. Box 692, Hingham, MA 02043
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