Newsletter V7-N05

masthead
Vol.7 No. 5 July 7, 2014

PREVIOUSLY AT THE MARKET

It was a beautiful, sunny Market Day last week, and we had lots of shoppers! Our farmers and bakers appreciated the enthusiasm, and they all had a great afternoon. Our little market delivered a big serving of fruits, vegetables, meats, flowers, pastries, honey, and herbs.

Sunscape, Lagoner, Paperwhite, Clover Meadow, and Perrine Family Farms presented radishes, green onions, snow peas, cucumbers, zucchini, apples, sweet turnips, rhubarb, sugar snap peas, cherries, potted lavender, potted basil, potted flowers, cut flower bouquets, goat’s milk  and yogurts, goat cheeses, sheep feta cheese, eggs, chicken, pork, beef, and lamb.

Bouquets of flowers and bouquets of vegetables.

And the baby goat from Clover Meadow was back!

The baby goat loves attention!

GG Bakes was, as usual, selling delectable cookies and pastries with July 4th themes.

The Community Table featured Pat Bono of NY Bee Wellness. She talked about the wonderful life of the honey bee, dispelled some myths about the current health of bees, and talked about the workshops conducted by her programs.

The music provided by the Tommy Twostring Trio of Four enlivened the whole Market and created a festive atmosphere with their original tunes and covers.

Trio of Four!?

FOOD THIS WEEK

Lagoner Farms, Williamson

Zucchini, cucumbers, apples, green onions, turnips, radishes, and cherries.

Paperwhite Flowers, Clifton Springs

Fresh cut flowers, kohlrabi, beets, zucchini, strawberries, rhubarb, honey, eggs, organic soap, organic cosmetics, and bracelets.

Clover Meadow Creamery, Lyons

Goat's milk, goat's yogurt, goat's cheese, sheep's mozzarella, sheep's feta, and pesto of many varieties. And the goat (not for sale).

Sunscape Farms, Penfield

Peas, zucchini, cherries, sunflowers, cucumbers, basil, and snap peas.

GG Bakes, Rochester

Assorted cookies, sweet potato pie, strawberry rhubarb pie, and apple crumb pie.

Perrine Family Farm, Lyons

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

MUSIC THIS WEEK

Mike and Friends

Mike and Friends returns with their sweet melodies and international rhythms.

COMMUNITY TABLE THIS WEEK

Monroe Branch Library

The Monroe Branch Library invites children to stop by their table to make their own “mini strawberry card.”  Everyone can find out what's happening at the library this summer and enjoy some special treats.

The Monroe Branch Library is located just steps away from our market and is open on Wednesday market days until 6 PM.  Children and adults are welcome to drop by and  pick up library card applications or check out a book.

INSIGHTS FOR THIS WEEK

Eating with the Seasons by Peggy Rosenthal

The fun of buying all your weekly produce at a Farmers’ Market is that you stay in touch with the local harvest of each week. I never go to our Farmers’ Market with a recipe in hand, looking for certain ingredients. Rather, I buy whatever has just been picked this week, then go home and find recipes to use it.

So, in early July, I’m cooking with lots of peas, summer squash (zucchini and yellow squash), kale, swiss chard, and beets. By mid-July add cucumbers, green beans, beets, and the first carrots—all while gorging on cherries and blueberries.

August brings an abundance of tomatoes, sweet corn, peppers, eggplant (think ratatouille!), plus more cucumbers, more green beans, broccoli, cabbages—and peaches!

In September the dominant colors of local produce have changed: from all green in June to mostly the red of tomatoes and crisp new apples plus the orange of melons and winter squash varieties, including pumpkins. Cauliflower adds some white, along with leeks and newly dug potatoes!

“To everything there is a season,” sang Pete Seeger. Eating along with the changing seasons keeps you close to the earth.

RECIPE FOR THIS WEEK

Compliments of Michael de Jong, Owner and Wine Geek of Wine Sense, 749 Park Avenue. Enjoy weekly wine tastings, Fridays from 5 to 8 pm.

Spaghetti with Braised Kale
Bon Appetit

Ingredients

  • 1 pound of lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices
  • 3 tablespons of olive oil, divided into 1 and 2 tblspns.
  • 1 medium onion, finely chopped (about 1-1/2 cups)
  • 8 large garlic cloves, thinly sliced
  • 1/2 pound of spaghetti boiled in salted water to firm bite. Reserve 1/4 cup of cooking liquid.
  • 2 teaspoons of fresh lemon juice
  • Finely grated parmesan cheese

Instructions

  1. Rinse kale. Drain; transfer to bowl with some water still clinging.
  2. Heat 2 tablespoons olive oil in heavy large pot over medium heat.
  3. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes.
  4. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes.
  5. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes.
  6. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
  7. Add cooked spaghetti to kale mixture in pot.
  8. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry.
  9. Sprinkle spaghetti with grated Parmesan cheese and serve.

Wine Pairing

  • J.Hofstatter Pinot Grigio

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.

LIKE US ON FACEBOOK!

Check us out @MonroeVillageFarmerMarket for updates and pictures!

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