A LETTER FROM EDITH
Every year around this time, farmers, fishermen, and food producers visit the Massachusetts State House to celebrate the diversity, resilience, and vibrancy of Massachusetts agriculture and to ask legislators for their continued support in the upcoming year. Together, this community that we have built of farmers, consumers, State House officials, and local cities and towns, has built a truly extraordinary agricultural economy; In 2017, Massachusetts ranked 5th in the nation in direct market sales with over $100M in sales; and 3rd in the nation for direct market sales per farm.

Building that extraordinary agricultural economy has been 45 years in the making. Out of the work of the first food plan, emerged a partnership between the Massachusetts Department of Agricultural Resources, the UMass Extension School and farmers across the Commonwealth. And in 1978 the Federation of Massachusetts Farmers and Gardners Markets was launched. Today, we're better known as Mass Farmers Markets, an organization I am enormously proud to be a part of and of the continuing work that we do. 

Since those beginning days, Mass Farmers Markets and our partners across the Commonwealth have worked to build the direct-to-consumer marketplace that farmers markets provide and that stabilized our agricultural economy. When Mass Farmers Markets began that work in 1978, twelve (12) farmers markets operated across the state. Today, there are more than 200. 

Interested in the work that we do? Find out how Mass Farmers Markets is supporting farmers markets across the state and sign up to volunteer with us.

During these times of uncertainty, it is imperative that we remember that farmers markets are at the heart of Massachusetts' resilient agricultural economy; our markets help support 7,200 small farm businesses, 26,000 employees and $475M in sales. Farmers markets are integral to our local food system and farmers depend upon their ongoing operation. This coming season they will need your support as donors, partners, and consumers. 

Here's how you can support MFM and farmers markets across the Commonwealth.
In food and in health,

Edith Murnane, Executive Director
CELEBRATING MASSACHUSETTS AGRICULTURE
“Agriculture… is the first in utility, and ought to be the first in respect.” – Thomas Jefferson to David Williams, 1803.


“Agriculture is our wisest pursuit because it will in the end contribute most to real wealth, good morals and happiness.” - Thomas Jefferson to George Washington.
Tuesday, March 24, 2020 was National Agriculture Day, or "Ag Day."

Massachusetts had scheduled to celebrate at the State House on March 25, but the event was cancelled due to COVID-19.

MDAR Commissioner John Lebeaux shared a heartfelt letter to our farmers. Original letter shared via MDAR's March 25, 2020 newsletter. Excerpts below. Read the full letter here .

"We see on the news that something that our society generally takes so much for granted, the food system, isn’t being taken for granted anymore. All of a sudden, people are starting to wake up to the facts of what it takes for the food in their refrigerators and kitchen cabinets or at our favorite restaurants to get there. From our farmers, to our packers, to our shippers and rail workers and truckers, to our manufacturers or directly to our grocery workers, the country has quickly become aware of the absolutely critical role every point in the supply chain plays, and that includes the MA Food System."

To the farmers - "In a world that’s full of anxiety, it’s you who are the connection to the natural order. It’s you who make the food, grow the plants, care for the bees, grow the fin and shellfish, and produce the timber that Americans just take for granted will be there whenever they want to buy them and in any quantity. All of a sudden people are starting to think about how that happens. So employing the lemonade from a (huge and awful) lemon analogy, this is an admittedly odd opportunity to demonstrate and remind our residents of all the great things you do and the challenges you overcome pretty much every day to produce your products."

Commissioner John Lebeaux, Massachusetts Department of Agricultural Resources (MDAR)
WINTER MARKETS STILL OPEN
**IMPORTANT** With constant changes in city and state health guidelines, many markets are operating on a week-by-week schedule, often times making last minute announcements to open or close. ALWAYS double check each market's social media pages for the most accurate and up-to-date information about operating status and start/end hours. We have a full listing on our website.
ONLINE ORDERS, CURBSIDE PICKUP & DELIVERY
Can't get to the market? Here are some resources for alternative way to shop & support local:



COVID-19 NEWS, UPDATES & RESOURCES
The COVID-19 crisis is impacting farmers markets across the state. Many winter markets have closed early, leaving farmers and food vendors to find alternative ways of doing business. Read more about how Somerville Winter Farmers Market is adjusting to the change.

"[An] analysis of the impacts of COVID-19 on farms that sell into local markets predicts a $689 million decline in sales from March to May 2020, leading to a payroll decline of up to $103 million and a total loss to the economy of up to $1.3 billion." - Civil Eats
Photo by Griffin Andres ( @griffinandres )
RESOURCES FOR FARMERS

"Across key local and regional markets (i.e., farmers markets, farm to school, food hubs serving other institutions, and restaurants) we expect to see up to a $688.7 million decline in sales leading to a payroll decline of up to $103.3 million, and a total loss to the economy of up to $1.32 billion from March to May 2020. Without immediate mitigation, we may lose many small, socially disadvantaged, and beginning farms and the important markets they serve." Read more.

The CISA Emergency Farm Fund will open for applications on April 1, 2020.

CISA’s Emergency Farm Fund offers zero-interest loans to assist farms struggling to meet their immediate needs as a result of crisis events. The goal of this fund is to fill in critical gaps in available insurance and financing options.
AFT’s Farmer Relief Fund will award farmers with cash grants of up to $1,000 each to help them weather the current storm of market disruptions caused by the coronavirus crisis.
RECIPE FOR STAYING HEALTHY WHILE STAYING IN
Did you know that eating nutrient dense foods will help boost your immune system? This recipe is packed full of the good stuff. Plus, it uses simple ingredients that won't be hard to get in a time like this. A perfect recipe to keep you warm and healthy through the rainy, spring season.
WINTER MINISTRONE & GARLIC BRUCHETTA


SERVES 6 TO 8
LEVEL - BEGINNER

  • Good olive oil
  • 4 ounces pancetta, ½-inch-diced
  • 1½ cups chopped yellow onions
  • 2 cups (½-inch) diced carrots (3 carrots)
  • 2 cups (½-inch) diced celery (3 stalks)
  • 2½ cups (½-inch) diced peeled butternut squash
  • 1½ tablespoons minced garlic (4 cloves)
  • 2 teaspoons chopped fresh thyme leaves
  • 26 ounces canned or boxed chopped tomatoes, such as Pomi
  • 6 to 8 cups chicken stock, preferably homemade
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cups cooked small pasta, such as tubetti
  • 8 to 10 ounces fresh baby spinach leaves
  • 1/2 cup good dry white wine
  • 2 tablespoons store-bought pesto
  • Garlic Bruschetta (see recipe)
  • Freshly grated Parmesan cheese, for serving
PARENTS + KIDS CORNER
What better to do at home than cook with your kids? Or better yet, let your kids cook for you! Picture & recipe courtesy of Kids Cooking Green .
PASTA PRIMAVERA

Serves 4

Ingredients
  • ½ lb. dry pasta, cooked and cooled under cold running water
  • 1 head of Broccoli, blanched and cut into bite-sized pieces*
  • ¼ pound green beans or snow peas, blanched
  • 10 cherry tomatoes cut in half or 5 large tomatoes cut into bite sized pieces
  • 3 scallions chopped or cut with scissors
  • 1 can of tuna in water, drained
 
Dressing
  • 1 10-oz. frozen spinach, thawed and squeezed out to release water (or use fresh)
  • A good handful of parsley, washed and dried
  • ¾ cup walnuts (can omit if NUT free to accommodate allergies)
  • 2 garlic cloves
  • 3 Tablespoons red wine vinegar
  • Olive oil
  • ½ cup Reggiano cheese, grated
 
Instructions
  1. Blanch the vegetables to preserve their color and texture. To blanch the broccoli, bring a big pot of salted water to a boil. Plunge in the broccoli pieces, which will lower the temperature of the water and stop the boiling for a few seconds. Water should come back up to a boil and when the broccoli color intensifies in color, approximately 30 seconds, remove from the boiling water. Plunge them into a bowl of ice water to stop the cooking. Repeat with green beans. 
  2. Put all of the dressing items into a food processor and buzz. Add olive oil slowly, 1 Tablespoon at a time, until it gets thick, like sour cream. Don’t make it too thin.
  3. Toss dressing with pasta in a big bowl and add in the cheese
  4. Add veggies suggested above to the bowl, or try others that you like!

*Don’t throw away the Broccoli stems. Try peeling the stem, and cutting into bite sized treats. They are delicious!

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Nutritional Info:  319 calories, 18 g of fat, 5.8 g of fiber, 16.5 g of protein, and 27.2 g of carbohydrates
ANNOUNCING OUR 2020 SUMMER MARKET SEASON
CENTRAL SQ
May 18 - Nov 23, 2020

SNAP, HIP & SNAP Match

COPLEY SQ
May 15 - Nov 24, 2020

SNAP & HIP

DAVIS SQ
May 20 - Nov 25, 2020

SNAP & HIP

SUPPORT MASS FARMERS MARKETS


The MA food (license) plate is on the road!  Sign up for your special Massachusetts Choose Fresh and Local Food Plate. Show your support for healthy, nutritious food, working landscapes, and vibrant community markets!