Newsletter V8-N03

Vol.8 No. 03 June 29, 2015


A blue sky, warm sun, and a cool breeze welcomed shoppers at the Market last week.

Neighbors and colleagues had a chance to catch up with each other.

Families large and small, young and old, talked with farmers and sampled some tasty tid bits.

Sunscape dislayed an enticing combination of vegetables ready for the pot and herbs ready for the pot and the garden!

Timber Buck Maple wowed visitors with fresh horseradish. Who knew that the name comes, in part, from its gigantic tubers!

Paperwhite offered its usual wide array of colorful scarves, foods, and flowers.

The baby goat at Cover Meadow Creamery attracted younger and older animal huggers!

Goats were not the only animals at the Market.

This young lady made friends with a pair of canine shoppers!

This young man overcame his fear of such a big dog!

The Nutrition Group at Cornell's Cooperative Extension sat at the Community Table. Jessica offered samples of a corn and bean dip, and she reminded visitors that double-cheeseburgers may be great for the occasional splurge, but may not be the healthiest food choice for a regular diet!

Jessica graphically compared the fat content of a double-cheeseburger to a pile of Crisco delicately scooped onto a bun.

Matthew Corey set-up with his minimalist amplifier and soothed the souls of the entire Market crowd with beautiful guitar and vocals.

The sun served as Matthew's spotlight.


Lagoner Farms, Williamson

Strawberries, turnips, radishes, kale, summer squash, cherries, and apples..

Paperwhite Flowers, Clifton Springs

Fresh cut flowers, organic soap, organic cosmetics, leather bracelets, dupattas (scarves), honey, eggs, and beets.

Clover Meadow Creamery, Lyons

Goat milk, goat yogurt, goat cheese, and natural scents.

Sunscape Farms, Penfield

Strawberries, peas, zucchini, broccoli, tomatoes, herbs, hanging pots of flowers.

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, maple jelly, maple candies, clover honey, mustard, swiss chard, and eggs.

GG Bakes, Rochester

Cookies, mini pies, spicy ginger snaps, oatmeal and French macaroons.

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.

The Happy Pickle

Seven varieties of pickles including jalapeno and pure garlic.

Neno's Gourmet Mexican Street Food

All sorts of tacos, burritos, chilaquiles, and salads..

Java's Cafe Truck

Coffee and snacks.



Gerard Weber is from Rochester NY. Performing to audiences large and small, Gerard engages the audience by choosing music that is both recognizable and accessible to young and old alike. He surrounds himself with other accomplished musicians forming ad hoc bands that have as much fun as the audience. They play a variety of rock (classic, alternative, and popular), folk, and acoustic from the 60s to the 2000s.

Gerard is currently a member of two rock bands and one church praise band, and has performed in other projects over the years in venues all around the Rochester area. He and his wife Jeanne have performed at the Monroe Village Farmers Market for several seasons both on their own, and sitting in with Mike Mclaughin; and they look forward to entertaining patrons and vendors again, this season.

Current band members are Gerard (vocals, guitar, harmonica), Jeanne Weber (background vocals, hand percussion), and Paul Randolph (drums).


Eastern Service Workers Association

Stop by the Community Table to learn about the Eastern Service Workers Association, which builds a voice for low paid workers to fight their poverty conditions. The Association is currently organizing a membership drive, and is looking for volunteers to expand their services: legal advice, dental care, and emergency food, clothing, and household goods.


FDA Food Safety Modernization Act of 2011
by Dorothy Atkin-Mapes

In 2011, the FDA Food Safety Modernization Act was signed into law. This law created stricter food safety programs requiring effective evaluations for food contamination. It aims to prevent hazards from occurring rather than simply responding to ones that have already occurred.

Just recently, Congress voted to increase funds for the FDA Food Safety Modernization Act by 41.5 million dollars. While this 41.5 million dollar increase appears substantial, it is only half of what the FDA originally requested. However, the FDA Commissioner reported that this money will go to “modernizing inspections and retraining staff, providing guidance and technical assistance, working with states, and raising the level of oversight overseas.” All of this work will continue to effectively prevent food contamination and other food hazards.

This is important because every year 48 million people experience foodborne illness in the United States. Hundreds of thousands of these cases require hospital care, and thousands result in death. Foodeborne illness results from consuming contaminated food. With the recent increase in funds, the FDA hopes to see these numbers decline in future years.


Selected by Maxine Manjos

Raw Zucchini Ribbon Salad with Olives and Mint
Gourmande in the Kitchen

Ingredients - serves 4

  • 3 Tablespoons/45ml olive oil
  • 2 Tablespoons/30ml of freshly squeezed lemon juice (about half a lemon)
  • 1/2 teaspoon finely grated fresh lemon zest
  • 2 pounds medium zucchini (about 5-6)
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped black olives
  • 2 oz/57g Mixed greens like baby spinach, and baby kale
  • 4 oz/113g of goat cheese
  • 1/4 cup/ 30g of lightly toasted pine nuts
  • Sea salt and freshly ground pepper to taste


  1. In a large bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper.
  2. Trim the ends of the zucchini. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn it over and slice from the other side until you get to the center again.
  3. Put the zucchini ribbons in the large bowl, add the chopped mint, olives and greens, toss gently with vinaigrette to lightly coat.
  4. Top with crumbled goat cheese and toasted pine nuts. Serve immediately.


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!