Newsletter V7-N18

masthead
Vol.7 No. 18 October 13, 2014

PREVIOUSLY AT THE MARKET

This is a double issue of the Newsletter because we were unable to publish before the Market Day of October 9.

Two weeks ago, October 1st, was a pretty typical Market Day. Shoppers came out to stock-up on food and say hello to friends and farmers. Jeff Slutsky and Mike Stets were back in the Music Tent to entertain the crowd for their third appearance during this season. We don't have any photos from that week because neither one of our photographers could attend.

Last week, October 8th, was the first time during the entire season that we had weather related cancellations. As some farmers started to set up tents, violent winds knocked them down and threatened to overturn tables of produce. Elsewhere in the surrounding neighborhoods, tree limbs were down. We decided to officially cancel the Market Day.

Nevertheless, Katherine and Cameron of Lagoner Farms insisted upon braving the weather, so they set up a small display of fruits and vegetables right next to their van. Clover Meadow decided to keep them company; and anyway, the goat needed time to stretch its legs!

Between 4 and 6:30 pm, about 40 shoppers braved the winds and turned out to see what was going on. They talked, laughed, shivered, and bought a few things. Several intense gusts of wind scattered baskets and threatened to demolish the tables, but nothing was damaged.

We are looking forward to a cool, but calm Market Day on October 15th. It will be our last Market Day of the season, so don't miss it! See you there!

VOLUNTEERISM

With just one more Market day left in this season (this week), we have started to plan next year's calendar! Drop by the Market Tent to discuss how you might support the Market next year. Or send an email to Allen (allen@triptar.com).

We have had a wonderful group of volunteers this season. Some have been helping on Wednesdays for the past several years!

Our most pressing need continues to be help on Wednesdays during the Market's open hours. Additional needs involve one-time projects, like tent repair, or season-long, back-office help, like advertising.

Please, don't be shy! We can accommodate all sorts of weird schedules and all levels of commitment. Challenge us with your offer of limited time but keen interest in fresh, local food!

We are all volunteers interested in supporting the farmers and vendors who bring their fresh food and unique wares to our doorsteps in the middle of the City!

FOOD and CRAFTS THIS WEEK

Lagoner Farms, Williamson

Apples (several varieties), Cauliflower, Corn, Peppers (several varieties), Plums (prune), Radishers (red, white), Raspberries, and Tomatoes (grape and Roma).

Paperwhite Flowers, Clifton Springs

Onions, Pumpkins, Chicken Eggs, Honey, Cut flower bouquets, Indian Corn, Dupattas (scarves), Gift bags (silk and burlap), Braceltes (leather, beaded, and bangles), Organic Soap, Organic Cosmetics, and Steam Punk Lamps.

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. Say HI to the goat, too!

Sunscape Farms, Penfield

Sweet Corn, Cucumbers (pickling, regular), Eggplant, Green Beans, Sweet Peppers (green, red), Pumpkins (for pies), Squash (acorn, buttercup, butternut, and spaghetti), and Tomatoes (beefsteak, cherry, grape, plum, and sungold orange), Apples (several varieties), and Peaches.

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

Beans (purple), Cauliflower (Romanesco Green), Eggplants, Hot Peppers, Sweet Peppers, Halloween Pumpkins, Blueberry Jam, Ground Cherries, Garlic, Garlic Powder, Maple Syrup, Corn Stalks, Gourds, and Indian Corn.

GG Bakes, Rochester

Cloud Nine Meringues, Fall Fruit Galettes, Fall Sugar Cookie Cutouts, Lemon Cardamom Snickerdoodles, Oatmeal Toffee with Cherries, Pumpkin Pie, Spicy Ginersnaps, and Sweet Potato Pie with Pralines.

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.

Neno California Fusion, Rochester

Sandwiches inspired by Asian and Southwestern food: Monster Cheeseburgers, Chicken and Cheese Empanadas, and Vegie Quesadillas.

MUSIC THIS WEEK

Old Time Hoedown

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

COMMUNITY TABLE THIS WEEK

Genesee Center for the Arts, Rochester

At this week's Community Table, you can learn to tap into your creative self at the Genesee Center for the Arts & Education on Monroe Ave! Learn about taking classes, workshops, and accessing studio spaces in photography, ceramics, and printing and book arts. Membership information will be available.

You'll also have the opportunity to buy tickets to their most popular fundraising event on Saturday, November 15th: Chili Cookoff! Contenders from over a dozen Rochester eateries are duking it out for best chili in a variety of categories. Taste them all and vote for the winner in a blind taste test. Bring home a handmade ceramic bowl from Genesee Pottery studio artists.

INSIGHTS FOR THIS WEEK

Local Restaurant Using Local Produce
by Peggy Rosenthal

Just a few blocks from our Market is The Red Fern restaurant, at the corner of Oxford St. and Park Avenue. Opened about a year and a half ago, The Red Fern serves an all-vegan menu, using locally-sourced and organic products whenever possible.

Does the idea of "vegan" turn you off? Don't let it! Vegan meals use no meat, eggs, dairy products or other animal-derived ingredients. If this sounds dull to you, it won't after you've tasting the delicious meals created by The Red Fern. They also serve beer and wine, and refreshing, healthy juice drinks and smoothies.

During the summer, I'd usually choose one of the salads or the lentil burger with field greens for lunch or dinner. In chillier months, my comfort food is their mac-and-cheese (a non-dairy "cheese", but you'd never know that it's not cheddar). My husband's year-round favorite is the "compost plate" (playing off of Nick Tahou's famous "garbage plate").

Many gluten-free options are available on the menu, and the chef will also accommodate other allergies or food-sensitivities if you call ahead: 563-7633.

SPECIAL THANKS

Local Three Cheers for Our Volunteers
by Peggy Rosenthal

In this final article of the season, I want to personally thank all the volunteers who have made our wonderful Market season possible. Our Market is totally organized and run by volunteers. Here they are:

  • Julia Loson (weekly newsletter)
  • Peter Mitchell (set-up and tear-down + putting up signs around the neighborhood)
  • George Dardess (set-up)
  • Isaac Paterson (tear-down)
  • Quinn, Max, & Tess Henretty (tear-down)
  • Tom Hryvniak (tear-down and clever ideas)
  • Mary McConnell (poster design)
  • Amanda Rayburn (organizing musicians + offering expertise)
  • Sr. Kathleen Wayne (putting up No Parking signs + offering expertise)
  • Alessandra Kerr (face painting)
  • Grace Seiberling (market supervisor)
  • Pam Jacobstein (market supervisor)
  • George Cheatle (photography)
  • Janice Gouldthorpe of Genesee Center for the Arts (meeting space)
  • And a special shout-out for our indefatigable Market Manager, Allen Krisiloff, and our Associate Manager, Maxine Manjos!
Additionally, over 50 individuals posted lawn signs every week to remind their neighbors about Market Day. We can never have too many lawn signs; it is the most significant advertising for the Market. It works best when an entire block sprouts signs on Wednesday morning! We salute our lawn sign hosts for their attention week after week, all season long!

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 RECIPE

Penne Pasta with Roasted Acorn Squash
Five O'Clock Food

Ingredients (Serves 4)

  • 1 acorn squash (or small butternut squash), quartered and seeds removed [Sunscape]
  • olive oil
  • 4 links sweet/mild Italian sausage, casings removed [Perrine]
  • 1 medium onion, chopped [Paperwhite]
  • 2 cloves garlic, finely minced [Timber Buck]
  • 1/4 cup of white wine
  • 2 cups chicken stock
  • 1 bag (6-7oz) spinach or arugula
  • 3 cups penne pasta
  • 2 tbsp parsley, finely chopped for garnish
  • grated Parmesan for garnish
  • sea salt & cracked pepper
  • toasted pumpkin seeds (or pepitas) for garnish

Directions

  1. Preheat oven to 375F; place quartered acorn squash on foil lined baking sheet, drizzle with olive oil and season with salt and pepper. Place in oven and roast 35 to 45 minutes or until fork tender, remove from oven and allow to cool. When cool remove skin from squash and cut into 1/2 inch cubes.
  2. In a large pot bring water to boil and add penne pasta, cook to al dente. In a sauté pan over medium high heat, add 2 tbsp olive oil, and add sausage to sauté pan using a spatula break up sausage into smaller pieces while browning. Sauté for 10 to 12 minutes or until sausage is cooked through. Remove sausage from pan onto paper towel lined plate.
  3. Over medium heat in the same sauté pan add onion; sweat onions until soft about 7 minutes, add garlic and stir. Add white wine and scrape up brown bits while reducing down until almost dry. Add chicken stock and reduce by 2/3. Add squash to pan and remove from heat.
  4. Drain penne pasta into a large bowl and add spinach; stir to wilt completely, add squash mixture, and sausage to bowl and gently stir to combine. Season with salt and pepper.
  5. Plate pasta and garnish with parsley, Parmesan, and toasted pumpkin seeds.

THE WINE PAIRING

  • Wildwood Pinot Noir

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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