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About Us

Go Fresh Mobile Market has more than a decade of experience providing fresh seasonal fruits and vegetables to Springfield residents who otherwise have limited access to such food.  Our offerings reflect produce is in season and include (in English and Spanish):

        Lettuce       Lechuga                           Potatoes        Papas

        Cabbage   Repollo                            Tomatoes      Tomates

        Greens        Verduras                          Peppers         Pimientos

        Apples         Manzanas                        Squash          Calabaza

        Oranges     Naranjas/Chinas            Corn              Maiz 

        Lemons        Limones                          Onions          Cebollas

  • Go Fresh History

    Go Fresh History

    Where is Go Fresh going? Where might it go with funding for a second delivery truck? As we prepare to launch our new website with support from Westfield High Schools “Free Web Clinic” supervised by computer science teacher Bram Moreinis, let’s look back over the route we’ve taken.

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  • Go Fresh receives $150K to operate year-round

    Go Fresh receives $150K to operate year-round

    Go Fresh Mobile Market  received a three-year, $150,000 grant from Health New England to  enable them to double the number of people it provides access to fresh, healthy, local foods; enact a pilot program to expand the Go Fresh farmers market throughout winter, providing year-round access to health foods; partner with local health clinics to establish a food-prescription based program that meets the needs of patients with chronic conditions through education and access to healthy foods; and continue to support minority and immigrant farmers through out the Pioneer Valley

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Fresh Recipes

  • Brown Rice and Summer Vegetables

    Serves 6 1 cup brown rice, uncooked. Two and 1/4 cups water or vegetable stock Medium zucchini cut julienne or thin stips Two scallion, finely chopped One large tomato, small chop 1/4 cup parsley Salt and Pepper to taste Wash, prepare and chop vegetables and herbs. In a medium saucepan add COLD water/stock and rice. Slowly bring to a boil. Cover and simmer on low for about 10 minutes or until all liquid has been absorbed and rice tender and easily fluffed with a fork. Let rice chill in fridge before adding veggies and herbs. In a separate bowl, mix…

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  • Vegetable Soup

    Vegetable Options for Vegetable Soup This homemade vegetable soup is versatile by design, so you can enjoy it from fall through winter. We’ll use onion, carrots and celery as a base. We’ll also add two cups of seasonal vegetables to make this soup more hearty and interesting. Choose from veggies you have on hand, or grab your favorites at the store. Any of these will work: Fresh greens: Kale, collard greens, chard, or spinach Sweet potatoes or regular potatoes, cut into 1/2-inch cubes Butternut squash, cut into 1/2-inch cubes Green beans, trimmed and cut into 1-inch long segments Bell pepper, chopped Cauliflower, cut into very small bite-sized pieces Zucchini or…

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