Newsletter V7-N13

masthead
Vol.7 No. 13 September 1, 2014

PREVIOUSLY AT THE MARKET

We are entering Late Summer, the third month of summer, and the Autumnal Equinox is just a few weeks away. That is the day that the sun crosses the celestial equator and the length of day and night are equal in the northern hemisphere. You have probably noticed that the darkness of evening arrives a bit earlier than just a few weeks ago.

This is the season of peak harvest. Lots of fruits and vegetables are reaching their peak ripeness. Farms are very busy all day long. The Farmers' Markets are bursting with food!

A young shopper discovered the goat dairy products!

Our Market is an urban market. We are accessible to shoppers who arrive by car, foot, bicycle, motorcycle, solar powered go-cart, or bus. Other modes of transportation will probably work; however, if you plan to arrive by parachute, please give us a day's advance notice. We'll have to place a few "DO NOT PARK HERE" signs in the parking lot! By the way, we just don't have enough room to safely land a helicopter.

It's a bike-friendly Market.

We reserve a table for community oriented, non-profit groups. Last week, the Cornell Cooperative Extension's Nutrition Group sent Jessica to engage people about the fundamentals of a healthy diet. She offered taste comparisons of different kinds of apples.

Jessica staffed the Extenson's Nutrition Table..

The Music Tent featured the unpredictable and fun-loving Tommy Twostring Band. What a great cover of the Talking Heads' Psycho Killer!

The Tommy Twostring Trio-of-Four.

FOOD and CRAFTS THIS WEEK

Lagoner Farms, Williamson

Peaches, raspberries, plums, blueberries, apples, yellow squash, zucchini, tomatoes, poblano peppers, jalapeno peppers, cucumbers, turnips, and beets.

Paperwhite Flowers, Clifton Springs

Fresh cut flowers, organic soap, organic cosmetics, leather bracelets, dupattas (scarves), honey, eggs, dill, eggplant, garlic, cucumbers, summer squash, and zucchini.

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, plum, and sungold orange), beans (green, wax, and flat), 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 bulbs, 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, pumpkin 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

Jeff Slutsky

Jeff Slutsky grew up in New York City in the 60's and 70's. What a time for music, and what a place to be! Clapton, The Beatles, The Stones, The Who, The Doors. They all influenced him from his teens on. They all played NYC, and Jeff got to see them and many others. Little known, David Bromberg has and continues to influence Jeff and his music.

Jeff plays covers. As someone said, "Why write new songs when there are thousands of good ones that people already know". There are of course, many good reasons to write new songs, but the songs that Jeff covers are a big part of his life. He feels a responsibility to do his small part to keep these songs alive. He's been getting into some old stuff like Kurt Weil's "Mac the Knife" from the '20's and Rochester-born Cab Callaway's "Minnie the Moocher".

Jeff encourages his audiences to sing along with him. He plays at many open microphones around town, and he hosts the open mic at Starry Nights Cafe on Tuesday nights from 7:30 to 9:30.

COMMUNITY TENT THIS WEEK

Sierra Club, Rochester

The purpose of the Sierra Club is to explore, enjoy, and protect the wild places of the earth; to practice and promote the responsible use of the earth's ecosystems and resources; to educate and enlist humanity to protect and restore the quality of the natural and human environment; and to use all lawful means to carry out these objectives.

Talk to representatives about the Club's national and local programs. Also ask about the People's Climate March, scheduled for September 21st in NYC.

INSIGHTS FOR THIS WEEK

We don't have our Insights article because Peggy Rosenthal is on vacation. She'll be back next week!

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.

TODAY'S FIRST RECIPE (Main Course)

Pat's Beer Can Grilled Chicken
Patrick and Gina Neely, Food Network

Ingredients (for the Rub)

  • 2 tablespoons smoked paprika
  • 2 tablespoons salt
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder [Timber Lake Maple]

Ingredients (for the Chicken)

  • 4 pounds chicken, washed and dried [Perrine Family Farm]
  • Vegetable oil
  • Beer Can Chicken Rub (see immediately above)
  • 1 (12-ounce) can beer

Directions (for the Rub)

  1. In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

Directions (for the Chicken)

  1. Preheat your grill to medium-high heat.
  2. Rub the chicken and its cavity down with the vegetable oil.
  3. Season the chicken with rub mixture; remember to season the cavity.
  4. Pour out 1/4 of the beer and sit the chicken on top of the beer can in the center of the hot grill and cover.
  5. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F.
  6. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

TODAY'S SECOND RECIPE (Side Course)

Raw Vegetable Salad
Pamela Brown, allrecipes.com

Ingredients

  • 6 slices bacon [Perrine Family Farm]
  • 3 cups chopped broccoli
  • 3 cups chopped cauliflower [Lagoner Farm]
  • 3 cups chopped celery
  • 1 (10 ounce) package frozen green peas, thawed
  • 1 cup sweetened dried cranberries (such as Craisins®)
  • 1 1/2 cups mayonnaise
  • 1/4 cup Parmesan cheese
  • 1/4 cup white sugar
  • 2 tablespoons grated onion
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • 1 cup Spanish peanuts

Directions

  1. In a large deep skillet, cook the bacon over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble.
  2. Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
  3. Dressing: Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl.
  4. Pour dressing over the salad; add nuts and bacon and toss well.

THE WINE PAIRING

  • El Coto White Rioja [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!

footer-image-for-newsletter.png