Newsletter V7-N03

Vol.7 No. 3 June 23, 2014

PREVIOUSLY AT THE MARKET

The weather was delightful last week at the 2nd Market Day of the Season! The sun popped in and out through scattered clouds, the air was warm, and a slight breeze ruffled the flags.

Lagoners and Sunscape offered strawberries, lettuce, radishes, three different kinds of kale, boc choi, tomato plants, and very nice apples out of cold storage from last year.

Along with its line of goat's and sheep's milk products (yogurts, milk, and cheeses), Clover Meadows Creamery brought a very cute baby goat for petting and hugging.

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Paperwhite's flower bouquets dazzled shoppers' eyes among the organic garlic scapes, soaps, cosmetics, honey, and eggs.

Perrine Family Farm attended for the first time this year with non-GMO, non-medicated, grass-fed, and chemical free beef, lamb, chicken, pork, and eggs. It sold out of pork chops!

GG Bakes offered its line of pastries and, again, sold-out this week.

Compeer Rochester sat at the Community Table and explained its programs to support individuals by pairing them with volunteer mentors.

Joan Burch sang under the shade of the music tent.

FOOD THIS WEEK

Lagoner Farms, Williamson

Strawberries, radishes, kale, and apples.

Paperwhite Flowers, Clifton Springs

Fresh cut flowers, garlic scapes, honey, eggs, organic soap and cosmetics.

Clover Meadow Creamery, Lyons

Goat's milk, goat's yogurt, goat's cheese, goat's mozzarella, sheep's feta, and pesto of many varieties.

Sunscape Farms, Penfield

Strawberries, peas, and zucchini.

GG Bakes, Rochester

Cookies, mini pies, spicy ginger snaps, oatmeal and French macaroons.

Perrine Family Farm, Lyons

Non-GMO, non-medicated, grass-fed, and chemical-free beef, lamp, pork, and eggs.

MUSIC THIS WEEK

John Heyer

John has entertained the crowds at the Public Market, and he brings his Hurdy Gurdy, a derivative of the fiddle, to our Music tent this week. Listen to his music and his descriptions of the instrument.

COMMUNITY TABLE THIS WEEK

Ask a Master Gardener

One of the Master Gardeners from the Cornell Cooperative Extension will answer your questions about the challenges of growing your own flowers, fruits, vegetables, and maintaining your lawn.

INSIGHTS FOR THIS WEEK

Sunscape Farms by Peggy Rosenthal

This week we highlight Sunscape Farms. Nate Savage, the owner, has been farming about 40 acres in Penfield for over a decade.

Sunscape Farms uses no pesticides, and uses only sprays that are “organically certified.”

They practice what’s called “sustainable agriculture”: preserving the land by means like rotating crops and keeping rows of trees to prevent soil erosion.

Sunscape will have available a wide array of veggies, along with some fruits, as they’re ready to harvest throughout the season. Most are picked the very morning of our Market, so they couldn’t be fresher!

At our Market you’ll be meeting Jesse, who farms for Sunscape. He’s very friendly and knowledgeable, and can answer all your questions about his produce.

RECIPE FOR THIS WEEK

submitted by Michael De Jong, Wine Sense, 749 Park Avenue

Balsamic Strawberries and Goat Cheese Crostini
Nicole, Cooking for Keeps

Ingredients

  • 2 cups strawberries, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon packed brown sugar
  • 2 tablespoons basil, cut into a chiffonade (plus more for garnish)
  • Pinch of salt
  • Pinch of black pepper
  • ½ baguette, cut into ½ inch slices
  • 4 ounces goat cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine strawberries, vinegar, sugar, basil, salt, and black pepper together in a small bowl. Let set for 30 minutes to an hour.
  3. In the meantime, place crostini slices on a large rimmed baking sheet. Bake until slightly crisp about 8 minutes. Let cool.

Serving

  • Spread goat cheese on toast and then layer balsamic strawberries over.
  • Sprinkle with more basil.

Wine Pairing

  • La Foret des Dames Sancerre (French sauvignon blanc)

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.

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