Newsletter V11-NBR08-20180730

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Vol11 Nbr08 MktWk08

July 30, 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

It rained early in the day, but by 4pm the storms had moved on and the sun was occasionally peaking through the cloud. There were lots of fruits, vegetables, pastries, cheeses, and spice-rubs on sale. And some unusal drawings, too.

Crowded table.

A baby goat delighted a young but hesitant admirer.

A little sister and a big brother.

Dressed up for the Market experience!.

Cedric sold some of his drawings.

Spectacular bouquets.

Pathstone at the Community Table.

The baby goat delighted adults, too.

These two sisters arrived in an unusual bicycle built for two.

The rain left a puddle for irresistible splashing.

Bob Jordan under the Music Tent.

FOOD and CRAFTS THIS WEEK

Sunscape Farms, Penfield

First corn of the season, tomatoes, zucchini, green and yellow beans, peas, cucumbers, peppers, cherries, apricots, raspberries, blueberries, hanging baskets, annuals, cut flower bouquets, and herbs.

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. Coffee roasted in Wayne County.

GG Bakes, Rochester

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

Farm Boy Products

Home made soap products, lip balms, and snacks for pets. Herbal rub mixes, Mediterranean zucchini, beans.

Cedric Harris Artist

Cedric will be showing his prints at the Market info tent.

MUSIC THIS WEEK

Joan Burch

Genre

Americana, Folk, Independent

Background

Singer and songwriter Joan Burch has a knack for writing a catchy tune. Joan started writing songs and performing 2007 and released her first recording, Taking Flight , a CD of thirteen original songs, in 2012. Joan plays keyboard and guitar, singing her own songs with a warm mezzo-soprano voice. Several local musicians, playing instruments ranging from flute to banjo, are featured on her first CD, highlighting her varied compositions. Listeners identify with Joan's thoughtful musical commentary.

Joan has performed with enthusiastic reception at more than 40 local festivals, coffee houses and farmers' markets in the Rochester. In 2013, Joan produced two songs, "Joan of Arc" and "All We Ever Wanted", and continues to write and perform new material.

Joan is a native of Buffalo and currently lives in Honeoye Falls, New York. Joan's music background includes soloing and participating in choirs in New York and Colorado. She has a degree in Communications from Buffalo State College.

COMMUNITY TENT THIS WEEK

Eastern Service Workers Association

The Eastern Service Workers Association (ESWA) will be at the Community Table this week to recruit volunteers to assist in their annual Back-to-School Campaign.  This campaign aids low-income service workers and families to save money for school expenses.

Volunteers are needed to organize clothing and school supplies.  To join this effort, come by the Community Table or call (585)654-9640 and ask for Baly Soto.

RECIPE FOR THIS WEEK

Thanks to Fruit by Suzie Smith

Cantaloupe Sorbet

Serves 4

Ingredients

  • 1 cup sugar (superfine caster sugar is recommended)
  • 1 cup of water
  • 1 medium cantaloupe (about 1-1/2 lbs) peeled, seeded, cut into chunks
  • 2 Tblspns lime juice

Preparation

  1. Combine sugar and water in a small saucepan over low heat and cook. Stir to dissolve the sugar, about 3 minutes.
  2. Pour into a small container, cover and refrigerate until cold.
  3. Place the chunks of melon and lime juice in a food processor and process until smooth.
  4. With the motor running, gradually add the chilled sugar syrup.
  5. Pour the mixture into a shallow metal pan and freeze, covered, until solid: 4 to 5 hours or overnight.
  6. When almost ready to serve, break the sorbet into pieces and place them into a food processor. Process until smooth and creamy: about 30 seconds.
  7. Return to the metal pan, cover and freeze until just firm: about 30 minutes.
  8. Scoop into individual dishes to serve.

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Check us out on MonroeVillageFarmersMarket for updates and pictures!

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 help the Market this summer? We can really use your support! 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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