Wednesday Late Afternoons and Evenings

June 15, 2016 through October 12, 2016

4:00 – 7:00 PM



Regular Vendors:

Sunscape Farms

Aguilera Farms

Timber Buck Maple Farm

Clover Meadow Creamery

GG Bakes

Mr T's Italian Ice

SPECIAL EVENTS

July 25

Music Tent: Mark4

Community Tent: Rochester Museum and Science Center

Location

Blessed Sacrament Church Parking Lot
726 Monroe Avenue
(Near Oxford)
Rochester, NY

Newsletter V9-Wk7

masthead
Vol.9 Wk. 7 July 25, 2016
Open Every Wednesday, 4pm to 7pm
Mid-June (Jun 15, 2016) through Mid-October (Oct 12, 2016)
Blessed Sacrament Parking Lot
726 Monroe Avenue (the Corner at Rutgers Street)

PREVIOUSLY AT THE MARKET

The weather was perfect, and we had our largest crowd of the season. About 200 people shopped, talked, and listened to some great music!

The heat and drought conditions are challenging farmers. They are trucking in water and irrigating with great care, so the fruits and vegetables are as tasty and plentiful as ever. Fresh, delicious food: that's what a Farmers' Market is fundamentally all about!

Don't let the heat keep you away. Stock-up on some great food in the middle of the week. Talk to your neighbors and friends for just a few minutes and listen to some music.

Here are photos of some of the impeccable produce that was for sale last week — and cut flowers, too:

 

 

 

 

 

 

 

A young and awe-struck shopper!

Volunteers keep the Market working: Amanda, Maxine, and Rebecca.

Shopping at Timber Buck Maple.

An urban farmers' market is a natural destination for cycling shoppers.

Skateboarders take a break with italian ice from Mr. T's.

Rebecca had a chance to talk to some friends.

The Music Tent is an important gathering spot at the Market.

Jeanne and Gerard Weber performed for shoppers, vendors, and careful listeners, too!

INSIGHTS FOR THIS WEEK

Lawn Signs

Lawn Signs are the most effective advertisements for the Market. They pop up on Wednesday to remind neighbors that it is a Market Day. That reminder is very important because so many of us are rushing from work to home and from home to so many activities. Those with children are even more restricted by the realities of a day that is only 24 hours long! Modern life is hectic, and early in the week, we plan to stop at the Farmers' Market, but we need a timely reminder.

And it helps if there are many signs on one block — even if they are clustered together on adjacent properties or directly across the street. Many signs indicate a popular and exciting event!

We are always looking for more "lawn sign hosts". These are home owners, renters, and business owners who care for at least one sign. A host plants a sign on Tuesday night or Wednesday morning, and puts it away near the porch or car on Wednesday night or Thursday morning. It keeps the message fresh every week and avoids visual clutter in the neighborhoods during the rest of the week.

Don't be shy! It is really easy to host a lawn sign, and it makes a big difference to the Market! Talk to your friends and neighbors about hosting one.

If you are ready to host a lawn sign, or even if you have a question or concern, then contact Allen Krisiloff at allen@triptar.com or call or text on 503-5362.

FOOD and CRAFTS THIS WEEK

Sunscape Farms, Penfield

Blueberries, green beans, zucchini, cut flowers, potted flowers, and herbs.

Aguilera Farms, Williamson

Blueberries, cherries, peaches, lettuce, radishes, tomatoes, onions, and basil plants.

Clover Meadow Creamery, Lyons

Goat milk, goat yogurt, goat cheese and herbed cheeses, and bakery goods (honey oatmeal bread, whole wheat bread, white bread, dinner rolls, cinnamon rolls, and stick buns).

Timber Buck Maple, Bloomfield

Assorted salad greens, free range eggs, garlic scapes, honey, maple syrup.

GG Bakes, Rochester

Fruit pies, spicy ginger snaps, oatmeal and French macaroons.

Mr. T's Italian Ice, Rochester

Cool, refreshing italian ice in 4 fruit flavors.

MUSIC THIS WEEK

Mark4

Guitar and vocals.

COMMUNITY TENT THIS WEEK

Rochester Museum and Science Center

Become an H2O Hero and participate in a kid-friendly interactive demonstration presented by Tim Cawley of the Rochester Museum and Science Center. His Enviroscape will help you to understand that everything you do to the ground or put down a storm drain finds its way to the watershed. You will learn about your vital role in protecting our watershed.

Have you seen Tim's rain barrels? You may want to get one for your own backyard!

RECIPE FOR THIS WEEK

Selected by Maxine Manjos

Zucchini-Chickpea Fritters with Red Onion Jam

from Pure Delicious by Heather Christo, (c)2016 Pam Krauss Books and Avery Books

Serves 10

Ingredients

for the Red Onion Jam

  • 1 tablespoon olive oil
  • 1 large red onion, thinly sliced
  • Kosher salt
  • 1 cup water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons granulated sugar 

for the Fritters

  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1/2 medium yellow onion, finely chopped
  • 3 cups shredded zucchini
  • 1/2 cup garbanzo bean flour (you can substitute all-purpose flour)
  •  1/2 teaspoon kosher salt
  • Vegetable oil, for frying

Preparation

for the Red Onion Jam

  1. In a nonstick pan or heavy skillet, heat the olive oil over medium heat. Add the onion and sprinkle with salt. Stir and cook until tender and translucent, 5 to 7 minutes.
  2. Add the water and cook until the onion is very soft and the water has cooked off, about 10 minutes more. Add the vinegar and sprinkle the onions with the sugar. Stir well and cook for 2 to 3 minutes more, until the vinegar has cooked off completely. Season with salt and set aside.

for the Fritters

  1. Preheat the oven to 375°F.
  2. Pulse the chickpeas in a food processor fitted with the blade attachment until they form a thick paste. Transfer to a large bowl and add the onion and zucchini. Use clean hands to mix well, then form the mixture into 10 cakes; set aside.
  3. Combine the garbanzo bean flour and the salt on a large plate. Gently dredge each cake in the flour, patting it onto all sides of the cake.
  4. Add enough oil to cover the bottom of a large frying pan or skillet and heat over medium-high heat until shimmering. Add 3 or 4 cakes at a time and cook until golden-brown, 2 to 3 minutes on each side. Transfer the cakes to a rimmed baking sheet. Repeat with cooking the remaining cakes, adding more oil to the pan as needed.
  5. When all the cakes are cooked, bake until hot and a deeper golden color, 10 to 15 minutes more. Serve hot with the red onion marmalade.

EBT, SNAP, FOOD STAMPS

The market has always welcomed shoppers in the various State and Federal supplemental nutrition programs. Farmers at our Market accept tokens and some coupons. See the Market-Day supervisor; bring your EBT card.

See USDA SNAP guidelines for more information.

BECOME A VOLUNTEER!

Looking to give back to the community this summer? We can really use your help! You can commit up to one hour this summer, or a few weeks, any help is appreciated! Contact the Market Manager, Allen Krisiloff at allen@triptar.com for more details.

SEE US ON INSTAGRAM!

Check us out @MonroeVillageFarmersMarket for updates and pictures!

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