Newsletter V7-N11

masthead
Vol.7 No. 11 August 18, 2014

PREVIOUSLY AT THE MARKET

The kids just love the face painting!

Here's a very happy face!

The adults just love the fruits and vegetables!

Poblanos and carrots.

Blueberries, jam, and purple beans.

Everyone loves the pizza!

Kait cooks more personal sized pizzas.

Someone found the perfect bracelets!

Kerry models spangled bracelets.

At the Community Table, the Monroe Branch Library gave away books and talked to shoppers about stories and the programs at the library, which is a block away from the Market.

Under the Music Tent, Allen Hopkins played a variety of folk songs for young and old.

Playing the music!

Listening to the music!

FOOD and CRAFTS THIS WEEK

Lagoner Farms, Williamson

Apples, beets, blueberries, cucumbers, tomatoes, zucchini (yellow and green), peaches, peppers (jalapeno, poblano), plums (yellow, red).

Clover Meadow Creamery, Lyons

Goat milk, goat yogurt, goat cheese, sheep mozzarella, and pesto of many varieties. Also an assortment of granola (orange ginger, maples cashew, honey bunny, and cinnamon raisin), sour dough and country whole-grain bread, and fermented products from Small World Bakery. Take a picture with the goat!

Sunscape Farms, Penfield

Tomatoes (beefsteak, cherry, grape, and sungold orange), beans (green, wax, and flat), bell peppers, corn, cucumbers (pickling, regular), eggplant, peaches, zucchini.

Perrine Family Farm, Lyons

Non-GMO, non-medicated, grass-fed, and chemical-free chicken (whole and halves), beef (ground, sirloin, Delmonico, porterhouse, T-bone), lamb (ground, chops, steaks, shanks), pork (chops, sausage, spare ribs, ham steaks, pork butt, bacon, and hocks), and chicken eggs.

Timber Buck Maple, Bloomfield

Maple syrup, blueberry jam, garlic, garlic powder, potatoes, tomatoes, sweet and hot peppers, vases of miniature sunflowers.

GG Bakes, Rochester

Lemon cardamom snickerdoodles, oatmeal toffee cookies with cherries, spicy gingersnaps, blueberry pie, peach cobbler, sweet potato pie with praline topping, and shortbread.

Flour City Flavors, Williamson

Extracts of almond, anise, banana, coconut, hazelnut, lemon, maple, orange, pecan, peppermint, pineapple, raspberry, rum, strawberry, and vanilla. No artificial sweeteners.

Napa Wood Fired Pizza, Rochester

Wood fired pizza of all sorts, and vanilla bean lemonade.

Sven Lake Berry Farm

Blueberries.

MUSIC THIS WEEK

Mike McLaughlin Music

Michael McLaughlin grew up in a house filled with music. The son of a classically trained flutist, he was listening to Bach, Beethoven, Schubert and Mozart before he could walk. As a child in the university town of Iowa City, Iowa, his parents often hosted students and faculty members at parties where an acoustic guitar would come out and the room would fill with the songs of Woody Guthrie, Bob Dylan, Pete Seeger and Peter, Paul and Mary.

Mike has been writing songs, singing, and playing guitar and drums since the late '80s. He started playing local coffee houses and small venues as a drummer with local singer/songwriter Chuck Abel in the mid 90's. His band played a mix of originals, latin, contra and afro pop tunes.

Later, Mike joined Gerard and Jean Weber by playing lead guitar for their acoustic folk duo. That morphed into the country rock band "No Direction" when the group added a drummer, bass, and guitarist.

Then came the Moja period. Mike continued to write and share his passion for world and roots music with like minded and talented musicians.

Now Mike has headed-off in new directions with both old and new band-mates, but he remains passionate about the rich sounds of Americana, roots, and world music.

COMMUNITY TENT THIS WEEK

Voter Registration
23rd LD Democratic Committee, Rochester

Monroe County Board of Elections

23rd LD Democratic Committee

The Monroe County Democratic Committee has a long and proud history of engaging voters and encouraging citizens to exercise their democratic rights.  To continue that mission, the 23rd Legislative District of the Monroe County Democratic Committee is excited to appear at the Monroe Village Farmer's Market to increase voter participation through a voter registration drive.

If you are not currently registered to vote, or even if you have recently moved to the area, local Democratic Committee members will be on hand to answer your questions and assist you with registration in any political party so that you may exercise your Right to Vote.  Please find the voter registration table at the Community Tent.

INSIGHTS FOR THIS WEEK

Flour City Flavors
by Peggy Rosenthal

This week we feature a unique vendor, Flour City Flavors. What you'll see at their booth is lots of little brown glass bottles. But wait till you smell what's inside! Sixteen different flavors of extracts for cooking and baking, all locally made.

For 27 years, Laurie and Stephen's family has been creating these extracts, based on their Italian family's love of using flavors in baking. They use no imitation extracts; all are made with water, alcohol, and vanilla extractive. True extract has a rich perfumed smell, amber color and is totally free of any chemicals or sugar additives.

Imagine adding to your baking one of the following flavors: almond, anise, coconut, coffee, hazelnut, lemon, maple, orange, pecan, peppermint, pineapple, raspberry, rum, strawberry, or vanilla.

Doesn't this list make you want to experiment with new flavors in your kitchen?!

RECIPE & WINE PAIRING 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

Meatballs with Ricotta in Tomato Sauce
Simply Recipes

Ingredients (Makes about 24 meatballs)

  • 10 ounces ground pork shoulder
  • 10 ounces mild Italian sausage, removed from casing [Perrine Family Farm]
  • 2 ounces prosciutto or pancetta, minced (helps to put in freezer for 15 min first, before mincing, will make it easier to cut)
  • 4 cups cubed white bread, crusts removed first.
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoons Kosher salt
  • 2/3 cup ricotta cheese
  • 3 eggs, lightly beaten [Paperwhite, Perrine Family Farm]
  • Olive oil
  • 1 28-ounce can crushed tomatoes (high quality, either San Marzano or Muir Glen)
  • 1/4 cup chiffonaded fresh basil leaves (stacked, rolled, then thinly sliced)
  • 1/2 cup freshly grated Parmesan cheese

Main Instructions

  1. In a large bowl, add the pork, Italian sausage, prosciutto or pancetta, bread cubes, parsley, oregano, fennel, red pepper flakes, and salt. Use your hands to mix until the ingredients are evenly distributed. Do not over-work.
  2. Whisk the beaten eggs and ricotta together in a separate bowl until there are no more large clumps of ricotta. Pour into the bowl of the meat mixture. Mix with your hands until just incorporated. Again, do not over-mix. (If you want, to test the seasoning, you can take a small bit of the mix, form into a patty, and heat in a small skillet on the stovetop until cooked through. Depending on how this test patty tastes to you, add more herbs, chili, or salt to taste to the meat mixture. Keep meat mixture in refrigerator while doing this.)
  3. Preheat oven to 425°F. Coat the bottom of a large roasting pan with olive oil. Form meatballs in your hand, about 1 1/2-inches in diameter, using about 3 Tbsp of the mixture to form each meatball. Arrange in pan so there is some space between them. If too crowded they will steam and not brown.
  4. Roast meatballs in the oven for about 30 minutes, turning the meatballs after about 20 minutes, until the meatballs are beginning to brown.
  5. Remove pan from oven. Use a metal spatula to dislodge meatballs from being stuck to the bottom of the pan. Add the crushed tomatoes to the pan. Carefully cover the pan with aluminum foil (carefully because the pan is still hot!) Return the pan to the oven. Lower the heat to 300°F. Cook for an additional hour to 1 1/2 hours.
  6. Sprinkle the chiffonaded basil into the sauce before serving.
  7. Top servings with the grated Parmesan cheese.

THE WINE

  • Terra de Balolo 2009 Barolo [Wine Sense]

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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