Newsletter V7-N06

masthead
Vol.7 No. 6 July 14, 2014

PREVIOUSLY AT THE MARKET

Another sunny day greeted shoppers and farmers. It was our busiest day so far this season with more shoppers and more suppliers than any other day this year. We welcomed Flour City Flavors and Sunshine on Water for their first day at the Market.

Sunscape, Lagoner, Paperwhite, Clover Meadows, and Perrine Family Farms sold radishes, lettuce, beets, green beans, green onions, rhubarb, honey, snow peas, raspberries, zucchini, yellow summer squash, flat beans, apples, sugar snap peas, cherries, strawberries, 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.

Goat's Cheeses and Sterling Silver Jewelry

Clover Meadows also carried a selection of granola, bread, and fermented delicacies from Small World Bakery. Flour City Flavors sold pure flavor extracts of vanilla, raspberry, peppermint, banana, and many others.

GG Bakes sold its delicious cookies, cakes, and pies.

Non-food items included Paperwhite's bracelets, organic soaps and cosmetics, and beautiful bouquets of cut flowers. Sunshine on Water offered sterling silver and beaded rings, earrings, and necklaces.

The Community Table featured the Monroe Avenue Branch of the Public Library system. Librarians discussed books and library programs with curious shoppers. Another librarian sat on the grass and read out-loud to children, adults, and a dog.

Stories on the Grass

Mike McLaughlin Music provided music from America and around the world. Instruments and vocals enlivened the crowd and entertained those who sat down for a break.

FOOD and CRAFTS THIS WEEK

Lagoner Farms, Williamson

Blueberries, cherries, apples, green onions, beets, radishes, turnips, peas, and lettuce.

Paperwhite Flowers, Clifton Springs

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

Clover Meadow Creamery, Lyons

An assortment of granola (orange ginger, maples cashew, honey bunny, and cinnamon raisin), sour dough and rye bread from Small World Bakery, goat milk, goat yogurt, goat cheese, sheep mozzarella, and pesto of many varieties. Take a picture with the goat!

Sunscape Farms, Penfield

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

Perrine Family Farm, Lyons

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

Timber Buck Maple, Bloomfield

Maple syrup, blueberries, swiss chard, garlic.

GG Bakes, Rochester

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

Flour City Flavors, Williamson

14 different flavor extracts, including vanilla, banana, raspberry, and pineapple. No artificial sweeteners.

Napa Wood Fired Pizza, Rochester

Great tasting, nutritous, wood fired pizza with fresh toppings. Right out of the traveling oven!

Sunshine on Water, Webster

Sterling silver and beaded jewelry. Hand crafted rings, earrings, bracelets, and necklaces.

MUSIC THIS WEEK

Old Time Hoedown

Country, blues, and roots. Fiddle, banjo, guitar, and vocals.

COMMUNITY TABLE THIS WEEK

Burroughs Audubon Nature Club, Victor

The Burroughs Audubon Nature Club will present kid-friendly activities and an opportunity to view photos taken at of their 30-acre nature sanctuary located near Pittsford and Victor.

Membership information for this 101-year-old organization will be available.

The Burroughs Audubon Nature Club (BANC) is an organization dedicated to promoting the natural sciences, ecology and conservation through regular programs and field trips.

INSIGHTS FOR THIS WEEK

Paperwhite by Peggy Rosenthal

This week we highlight our vendor Paperwhite, owned by Joanne and Steve Billings of Clifton Springs. You can’t miss their weekly display; it’s always a gorgeous arrangement of the freshly cut flowers they sell, along with other colorful products.

Joanne and Steve raise seven different breeds of chickens, all cage-free, and each breed produces a different color egg. So their cartons of eggs are a “rainbow in a box,” as Steve says.

They also sell their own honey, plus unique bars of soap made by a woman in Pittsford. Even the soaps come in a range of colors.

Finally, because their daughter now lives in India, they sell glittering multi-colored Indian bracelets and lusciously beautiful scarves.

RECIPE & WINE 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.

THE RECIPE

Lamb Burgers with Pickled Feta Spread
Food Network, Anne Burrell

Main Ingredients

  • Extra-virgin olive oil
  • 2 red onions. 1 cut into 1/4-inch dice. The other sliced for garnish.
  • Kosher salt
  • Pinch of crushed red pepper
  • 2 cloves of garlic, finely smashed
  • 1-1/2 pounds of ground lamb
  • 1/2 bunch of fresh dill, finely chopped
  • 1/2 bunch of fresh mint, finely chopped
  • 2 sprigs of fresh oregano, finely chopped
  • Zest of 1/2 lemon
  • 4 whole-wheat pitas or 4 seeded hamburger buns
  • Pickled Feta spread (see below)
  • 1 beefsteak tomato, sliced for garnish
  • 2 cups baby spinach, for garnish

Main Instructions

  1. Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool.
  2. In a large bowl, combine the lamb, the cooled onion mixture, the dill, mint, oregano, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little "tester patty," cook it and taste for seasoning.
  3. Preheat the grill.
  4. Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
  5. Cut the Whole-Wheat Pitas in half. Schmear each half generously with the Pickled Feta Spread. Place burger on one half, then place tomatoes, sliced onions and spinach on the burger. Place the other pita half on top.

Pickled Feta Spread Ingredients

  • Champagne Vinegar, 1 cup
  • Sugar, 1 tablespoon.
  • Salt, kosher, 1/2 tablespoon.
  • Mint tea, 2 bags.
  • Bay leaf, 1 leaf.
  • Mint stems, fresh, 3 stems (optional).
  • Dill stems, fresh, 3 stems.
  • Oregano stems, fresh, 3 stems.
  • Feta cheese, coarsley crumbled. 8 ounces.
  • Yogurt, Greek, plain. 1/2 cup.

Pickled Feta Spread Instructions

  1. Place the vinegar, sugar, salt, tea bags, bay leaf and herb stems, if using, in a small saucepan along with 1 cup water. Heat until the sugar and salt has dissolved. Remove from the heat and let cool.
  2. Place the feta in a small container. Add the vinegar mixture and be sure that the feta is submerged in the liquid. Let sit for a couple of hours outside the refrigerator if using right away, or in the refrigerator if using in the future.
  3. Strain the feta from the pickling liquid and discard the tea bags, bay leaf and stems. Place the feta in a food processor and add the yogurt. Pulse until combine.

THE WINE

  • Austin Hope Grenache from Paso Robles California

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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