N E W S  /  j u l y 16
This week at the HFM
One can almost track spring and summer months without a calendar with the appearance of produce at the Hingham Farmers Market. May brings us greens, radishes and asparagus, rhubarb and other early produce; June is strawberry month and the time lasts long enough for us to enjoy strawberry shortcake for July 4th; right after strawberries come fan favorites blueberries and raspberries. Soon we can look forward to corn, tomatoes, apples, pears and more. How lucky we are to have such a variety of vendors at the HFM providing us with delicious, healthy, nutritious and enticing produce for seven months.
     The berries above come from Oakdale Farm. All sorts of possibilities exist for raspberries and blueberries but check out the easy recipe below to make after you pick up your berries at this week's market. 

Breaking news just in:
Corn has arrived at the HFM! Find it this weekend at Oakdale and Freitas farms as well as with Mary Bukujian (via Lipinski Farm).

Vendor News
This Saturday at the HFM
Rotating vendors this Saturday, July 16
* CP's Bakery   
* Doves & Figs
* Yellow Dog Photography
* West Elm Farm
* Westport Rivers Vineyard
* Just Add Cooking

* Musician Dan Durkee
CS&E: Holly Hill Farm

Next Week at the HFM
July 23
* Pies by Moira 
* Blendah Babes
* 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.

Holly Hill Farm Visits Saturday
Holly Hill Farm will take over the CS&E space this week to talk about their varied programs. Holly Hill Farm is a 140-acre, certified organic farm in Cohasset. There are numerous educational programs at the farm, in the community and at 40 local schools. Summer camp for children ages 3 to 18, Farm to Table dinners and walking trails open to the public in the 130-acre woods and salt marsh meadows. The farm sells organic produce, herbs and flowers at the farm stand on Wednesdays, Saturdays and Sundays from 10 a.m. to 5 p.m. and at the Cohasset Farmers Market on Thursdays from 2 to 6 p.m. Please plan a visit soon or check out their website at
Opening the Market
Roxbury resident Celeste Croxton-Tate - owner of Lyndigo Spice began her love for cooking when she was 11 years old. As she grew up, her professional career commanded her time and attention; in her spare time, however, she began to cater and after friends started asking for her chutneys, she realized there was an opportunity for her. Today she offers an array of wonderful chutneys, relishes, fruit spreads and spice rubs. Now you can find her products at Boston area Whole Foods as well as at the HFM. Isn't it nice to see a happy Celeste as she opened the July 9 market?! Check out the Lyndigo Spice site:
Market Seen
     A chilly Saturday. Top left and clockwise: Cody Callahan of Oakdale Farm takes a break with wife Madison and daughter Savannah; welcome new vendors Nikki Bartley and Cara Gilmartin of Cross Street Flower Farm; HFM Friend Marge Schiller and new Hingham food inspector Robin Magner; musicians Dan Coyle and Carlos Zalduondo; Tom Grondski of TomCat Daylily Farm with three generations of lovely ladies - Marcia, Shanon and Faith Houston - regular market-goers from Avon, where their new daylilies will be beautiful.
Featuring . . . Second Nature Farm
If you visited the Hingham Farmers Market last week, you would have found this most wonderful assortment of produce from Second Nature Farm
Do you remember . . .
   . . . Alexander Yi? He was first photographed (far left) at the HFM in 2013
   at age 3, really feeling the beat to the music of Dan Coyle. Back again last
   week, he and his dad, Scott, listened closely to Dan and Carlos Zalduondo.
   Alexander is a student at the South Shore Conservatory and plays the
   ukelele, guitar and piano - and we bet he still sings.
Berry Summer Pudding

3/4 pounds mixed berries (about 6 cups)
1 T freshly squeezed lemon juice, or to taste
Few drops rosewater (optional)
10 to 12 slices soft white bread, crusts removed
Heavy cream or ice cream, for serving

1. To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed. Stir in rosewater if desired.
2. Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.
3. Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.
Recipe and photo credit: Melissa Clark/NY Times
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
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