June 13 is the First Market Day in 2018

VOLUNTEERS ALWAYS NEEDED

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Regular Vendors:

Sunscape Farms

Timber Buck Maple Farm

Clover Meadow Creamery

GG Bake

Farm Boy Products

SPECIAL EVENTS

THIS WEEK:

Music by Andy Willoughby and Mark Foerty

Location

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

Newsletter V11-NBR02-20180618

masthead
Vol11 Nbr02 MktWk02

June 18, 2018

Open on Wednesdays, 4pm to 7pm
June 13 - October 17, 2018
Blessed Sacrament's Parking Lot
726 Monroe Avenue (the Corner at Rutgers Street)

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PREVIOUSLY AT THE MARKET

The weather was great for opening day. The fresh strawberries got a lot of attention! Thanks to Michelle for contributing photos.

Larry of Farm Boy Products is attending the Market for the first time. He makes organic soaps, lip balms, pet snacks, and in a few weeks will be harvesting pole beans, a variety of green bean.

Welcome back to Sunscape, Timber Buck Maple, GG Bakes, and Clover Meadow.

At the last minute, Kim of Clover Meadow, couldn't make the opening day. She and her family were harvesting and baling 50 acres of hay for the goats till the wee hours of the morning. She was exhausted and needed the afternoon to recover. She plans to be with us this week.

Father Bob dropped in for a visit and some shopping.

Monroe the Goat got some loving attention.

The strawberries are fantastic!

Lots to consider at Sunscape.

Annuals ready for planting.

Larry is our newest vendor-farmer. He produces soaps, balms, pet snacks, and in a few weeks, pole beans.

Jeff sang and played along with . . .

Andy the Chord Man on keyboard.

FOOD and CRAFTS THIS WEEK

Sunscape Farms, Penfield

Strawberries, rhubarb, scallions, green house tomatoes, annuals and herbs for immediate planting, hanging baskets, and maybe cut flower bouquets.

Timber Buck Maple, Bloomfield

Assorted salad greens, free range eggs, garlic, garlic scapes, honey, maple syrup, maple candy, and cut flower bouquets.

Clover Meadow Creamery, Lyons

Goat milk, goat yogurt, goat cheese and herbed cheeses.

GG Bakes, Rochester

Fruit pies, spicy ginger snaps, and a variety of cookies.

Farm Boy Products

Home made soap products, lip balms, and snacks for pets. (Later in the month, pole beans).

MUSIC THIS WEEK

Andy Willoughby and Mark Foerty

Classic rock, soul, and folk.

COMMUNITY TENT THIS WEEK

Monroe Family YMCA

Join the Monroe Family YMCA team as they welcome in summer by tie dyeing bandannas and playing "Duck Ring Toss" for YMCA coupons, prizes and guest passes. Staff will be on hand to answer questions about their Teen program, summer camp, swim lessons, membership and more.

The Monroe Family YMCA is located at 797 Monroe Avenue (next to the library) and has been proudly serving the neighborhood  for 95 years. It is  a Non-Profit organization and believes that no one should be denied membership or program participation solely because of an inability to pay fees. Contact their  Member Service Center for scholarship information 271-5320 and/or come on in for a tour!

RECIPE FOR THIS WEEK

Thanks to Jessica of the Cornell Cooperative Extension

Spring Green Salad

Serves 8 - 10 one cup servings.

Ingredients - The Salad

  • 6 ounces of fresh spinach leaves (about 7 cups)
  • 3 oranges
  • 1-1/2 cups strawberries, halved or quartered to bite size
  • 1 cup of walnut pieces toasted or raw (good substitute is sunflower seeds)

Ingredients - The Dressing

  • 1 tsp sugar
  • 1/4 tsp paprika
  • 2 Tbsp orange juice
  • 1 Tbsp lemon juice
  • 1-1/2 tsp vinegar (apple cider vinegar works nicely)
  • 1 tsp onion chopped finely
  • 1 Tbsp salad oil (extra virgin olive oil works nicely)

Preparation

  1. Wash and dry the spinach, tear into pieces, and chill.
  2. Cut off the ends of the oranges, peel orange outer skin and pith (white inner skin). Cut out sections from their membranes. For a video demonstration see Segmenting an orange.
  3. To make the dressing, combine all the ingredients for the dressing in a jar and shake well.
  4. Right before serving, toss the orange segments and strawberries with the walnuts (or sunflower seeds) and the spinach. Add the dressing to coat the salad. Serve immediately.

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! Think about helping with Market Day photography, opening and closing, or lawn signs! Contact the Market Manager, Allen Krisiloff at allen@triptar.com for more details.

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