Newsletter V8-N06

Vol.8 No. 06 July 20, 2015


Last week we had bright sunshine, blue sky, and hungry shoppers. There was a party atmosphere, and we had the biggest crowd this season.

Volunteers are quite important. We are always looking for help to help set-up tents and chairs from 3 pm to 4 pm. And then we need one or two volunteers to help break-down the tents and stow everything back in the Church.

Peter and Tom helped to set-up before the Market opened.

There were a lot of shoppers!

Sunscape did a brisk business.

Danielle of Lagoner was entertained by two young shoppers.

A mom and son took in the sights.

Busy hands: a lot is going on all at once!

The scarves and soaps at Paperwhite.

A line formed at Clover Meadow Creamery.

These two young readers managed to ignore the hubbub.

The Monroe Branch of the Public Library staffed the Community Table.

Jeannie, on the left, and Margaret, on the right, were giving away books and reading stories out loud!

Kids really liked looking through all the books on display.

Under the Music Tent, the Webermusic trio sang and played together, with friends, and with unexpected guests, too!

Webermusic delighted the shoppers and the vendors.


Lagoner Farms, Williamson

Broccoli, peas, lettuce, radishes, turnips, apricots, blueberries, and raspberries.

Paperwhite Flowers, Clifton Springs

Fresh cut flower bouquets, organic soap, organic cosmetics, leather bracelets, dupattas (scarves), honey, eggs, green beans, purple beans, and beets.

Clover Meadow Creamery, Lyons

Goat milk, goat yogurt, goat cheese and herbed cheeses, and bakery goods (honey oatmeal bread, whole wheat bread, white bread, dinner rolls, cinnamon rolls, and stick buns).

Sunscape Farms, Penfield

Cucumbers (pickling and regular), garlic, green beans, onions, peas, (snap and shelling), tomatoes, blueberries, raspberries, annual flowers for planting, hanging baskets of flowers, and herbs.

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), and pork (chops, sausage, spare ribs, ham steaks, pork butt, bacon, and hocks).

Timber Buck Maple, Bloomfield

Assorted salad greens, free range eggs, garlic, garlic scapes, onions, honey, maple syrup, and blueberries.

GG Bakes, Rochester

Fruit pies, shortbread, assorted cookies, and turtle brownies.

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

Kosher dills (spears and whole), bread and butter chips, garlic dill (spears and whole), garlic spicy dill spears, spicy dill spears, sweet and hotties chips.

Neno's Gourmet Mexican Street Food

Tostadas, tacos, street tacos, burriNenos, and drinks.


Matthew Corey

Inspirational, bluesy, soul-rock singer and musician based in Rochester.


Rochester Fire Department

On Wednesday we will have a guaranteed kid-pleaser when the Rochester Fire Department brings the popular Safety House to the Market. Children will have the opportunity to enter the three rooms of the house and learn about fire safety in each. They can practice important skills as they use a ladder to exit the house. Adults can take a peek, too!


Selected by Maxine Manjos

Colache--Mexican Succotash
(Cheryl & Bill Jamison, Border Cookbook)

Ingredients - serves 6

  • 3 T. extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2-1/2 cup yellow summer squash, sliced into 2-inch matchsticks (about 1 pound) or a similar amount of peeled acorn or butternut squash, diced
  • 1/2 pound thin green beans, sliced into 2-inch lengths (about 1-1/2 cups)
  • 1 mild green chile, preferably Anaheim or New Mexican, fresh or frozen, roasted and chopped
  • 1 cup corn kernels, fresh or frozen
  • 2 small tomatoes, preferably Roma or Italian plum, diced
  • 1/2 cup chicken stock
  • 1/2 T. vinegar, preferably wine vinegar
  • 1/2 t. salt
  • 1 t. ground cumin - or more to taste
  • 2 t. oregano - or more to taste


  1. In a large skillet, warm the oil over medium heat.
  2. Add the onion and garlic and saute for several minutes until the onion begins to soften.
  3. Stir in the squash, green beans, and green chile and saute for another 5 minutes.
  4. Add the remaining ingredients and cover the skillet.
  5. Reduce the heat to medium low and simmer the mixture for 15 to 20 minutes until the squash and beans are tender. Watch carefully so the vegetables do not get too soft.


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 @MonroeVillageFarmersMarket for updates and pictures!