Newsletter V7-N15

Vol.7 No. 15 September 15, 2014


September marks the beginning of a big harvest season and the beginning of a new school year. Sometimes, a young goat wants an education, too!

George the Goat showed a keen interest in devouring Quinn's math lesson.

Meanwhile, shoppers lined-up at tables stacked with fruits and vegetables.

The crowd at Sunscape kept Jesse busy.

Not everything for sale is really for dinner-time. Indian corn is kind of tough and not very sweet. But it looks glorious!

A display of Indian corn at Timber Buck Maple.

All kinds of root vegetables show-up at the Market. Don't forget that even the ubiquitous onion is a root vegetable.

Onions were on display at Paperwhite.

Late summer fruits find their way into lots of different dishes and baked goods.

Bev of GG Bakes helped someone with very difficult choices!

Savory pizza is always popular, and can be part of a well balanced diet!

Tom exhibited his favorite pizza on the Avenue.

The Community Tent featured the Monroe Public Library's Children's Room. On the table were a hand-sewn banner, story books, puzzles, and fossils.


Margaret read "The Three Ninja Pigs" to a rapt audience.

Allen Hopkins played the Musicians Tent. His prodigious knowledge of folk tunes - old and new, happy and sad - never fails to grab attention.

Shoppers rested and listened to Allen Hopkins.

Allen played a wide range of instruments from a big, heavy all metal guitar to the tiny concertina..


Lagoner Farms, Williamson

Beets, broccoli, carrots, cauliflower, cucumbers (regular), Eggplant (Fairy Tale, Japanese), Garden Tomatoes, Hot Peppers (Jalapeno, Poblano), radishes, apples (Ginger Gold, Macintosh, Gala, Paula Red), peaches, plums, and raspberries.

Paperwhite Flowers, Clifton Springs

Fresh cut flowers, organic soap, organic cosmetics, leather bracelets, dupattas (scarves), honey, eggs, new potatoes, onions, pumpkins for pie.

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.

Sunscape Farms, Penfield

Tomatoes (beefsteak, cherry, grape, plum, and sungold orange), beans (green, wax, and flat), corn, cucumbers (pickling, regular), eggplant, squash (acorn, buttercup, spaghetti), zucchini, pumpkins for pie, peaches, and chrysanthemums.

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, tomatoes (mixed varieties), sweet and hot peppers, vases of miniature sunflowers, Indian corn, gourds, and corn stalks.

GG Bakes, Rochester

Apple pastries, 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.


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.


Cornell Cooperative Extension
Nutrition Group, Rochester

Nutrition educators from Cornell Cooperative Extension will have a nutrition education display at the Monroe Village Market on August 27th. We invite market-goers to stop by our tent to learn about healthy eating and meal planning. There will be interactive games, recipes using produce that can be purchased from the vendors and various giveaways


The Meaning of Organic
by Peggy Rosenthal

Most of our vendors farm "organically." But what exactly does this mean? A definition of organic farming might be: growing food plants without using synthetic fertilizers or pesticides. A more comprehensive definition would be: using proactive ecological strategies that maintain and enhance soil fertility, prevent soil erosion, promote and enhance biological diversity, and minimize risk to human and animal health and natural resources. I've seen "organic" referred to as "nature's recycling program."

Organic farmers prepare their soil with fertilizers of natural origin. But what about those hungry pests that non-organic farming kills with synthetic pesticides? An organic alternative is "integrated pest management" (IPM). This includes methods that control pests with natural enemies, crop rotation, and companion planting (taking advantage of the ability of certain plants to attract beneficial insects, which feed on crop-destroying pests).

If you want to know more about organic farming, ask Jesse, our vendor from Sunscape Farms.


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.


Perfectly Grilled Corn on the Cob
Bobby Flay, Food Network

Ingredients - the Corn (Serves 4 at 2 ears of corn per serving)

  • 8 ears corn [Sunscape]
  • Kosher salt
  • BBQ Butter, recipe follows
  • Herb Butter, recipe follows

Directions - Grilling the Corn

  1. Heat the grill to medium.
  2. Pull the husks down the ear to the base; do not remove the husks! Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  3. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
  4. Serve with the BBQ Butter (see below) and/or Herb Butter (see below). Spread over the corn while hot.

Ingredients - BBQ Butter (8 ears of corn)

  • 2 tablespoons canola oil
  • 1/2 small red onion, chopped
  • 2 cloves garlic, chopped [Timber Buck Maple]
  • 2 teaspoons Spanish paprika
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon toasted cumin seeds
  • 1 tablespoon ancho chili powder
  • 1/2 cup water
  • 1 1/2 sticks unsalted butter, slightly softened
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper

Directions - Preparing BBQ Butter

  1. Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
  2. Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.

Ingredients - Herb Butter (8 ears of corn)

  • 2 sticks unsalted butter, at room temperature
  • 1/4 cup chopped fresh herbs ( basil, chives or tarragon)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Directions - Preparing Herb Butter

  1. Combine in a food processor and process until smooth.



Ingredients (Serves 4)

  • 3 small yellow onions, peeled and halved lengthwise [Paperwhite]
  • 3⁄4 cup plus 1 tbsp. vegetable oil
  • 1 tbsp. worcestershire sauce
  • 1⁄4 tsp. liquid smoke
  • 1 bay leaf
  • 1 1⁄2 tsp. freshly ground black pepper
  • Salt
  • 1 2-lb. skirt steak, cut into 3" pieces [substitute with cuts from Perrine Family Farm]
  • 1 green bell pepper, stemmed, cored, and thickly sliced [Timber Buck Maple]
  • 1 red bell pepper, stemmed, cored, and thickly sliced [Timber Buck Maple]
  • 12 scallions, trimmed
  • 1 tomato, cored and quartered [Sunscape, Lagoner, Timber Buck Maple]
  • 6" homemade or store-bought Flour Tortillas


  1. Finely chop 1 of the onion halves and put into a large deep glass or ceramic dish. Add 3⁄4 cup of the oil, worcestershire sauce, liquid smoke, bay leaf, black pepper, and salt to taste and mix well. Add meat to dish and turn in marinade until well coated. Cover dish with plastic wrap and marinate meat in the refrigerator for at least 8 hours and up to 12 hours.
  2. After steak has marinated, heat a charcoal grill until coals are hot. Remove meat from dish, discarding marinade. Grill meat over hot coals, turning once, 4–6 minutes for medium rare. (You may also cook meat in a grill pan on the stove over high heat.) Transfer meat to a cutting board and set aside.
  3. Thickly slice the remaining 2 onions lengthwise and set aside. Heat the remaining 1 tbsp. oil in a large skillet over medium-high heat until hot but not smoking. Add onions and bell peppers, season to taste with salt, and cook, stirring often, until vegetables are lightly charred but still crunchy, 3–4 minutes.
  4. Meanwhile, thinly slice meat against the grain, add to skillet with vegetables, and stir until heated through, 1–2 minutes. Divide fajitas equally among four heated cast-iron fajitas platters or large heated plates; garnish with scallions and tomato wedges. Serve with warm tortillas, if you like.


  • Paired with the corn: Standing Stone Chardonnay
  • Paired with mildly spiced fajitas: Selby Zin
  • Paired with spicy fajitas: Standing Stone Riesling


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.


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 for more details.


Check us out @MonroeVillageFarmerMarket for updates and pictures!