Newsletter V8-N10

Vol.8 No. 10 August 17, 2015


We had another nice day for fresh food shopping!

Thanks are due to Glenn Alexander for photography and Grace Seiberling for supervising the Market Day!

An umbrella created some shade.

A busy day for Scott of Timber Buck Maple.

Denise of GG Bakes serves some cookies.

Colorful bags at GG Bakes.

Cherry tomatoes at Sunscape.

Bread at Clover Meadow.

Snapshots of shoppers.

And don't forget the ever popular baby goat!

Wes, Max, and Tessa put the goat through some training.

The Community Table featured the Rochester Museum and Science Center and information about the natural cycle of water.

Mark explained the water-cycle display to an inquiring young lady.

Allen Hopkins sang and played his many different instruments under the Music Tent.

Allen Hopkins performed his folk music magic.

These shoppers listened to Allen for the entire afternoon.


Lagoner Farms, Williamson

Broccoli, peas, beets, lettuce, radishes, turnips, tomatoes, zucchini, apricots, and blueberries.

Paperwhite Flowers, Clifton Springs

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

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, 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

Tostados, tacos, street tacos, burriNenos, and drinks.



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).


Monroe Branch Library

Please stop by the Monroe Branch Library Community Table. Pick up free books and magazines. Make a special craft. Find out how to become a member of the library and what it offers you.

There will be a special STORYTIME at 5:00 PM for children.

Remember, the Monroe Branch Library is just steps away from the Market at 809 Monroe Avenue, next door to the Monroe YMCA. It is open on Wednesday Market Days until 8:00 PM.


Selected by Maxine Manjos

Roasted Eggplant with Hummus, Yogurt, Mint, and Cilantro
Diana Henry, Pure Simple Cooking

serves 3 or 4 as a starter or side dish

  • 3 eggplants
  • olive oil
  • salt and pepper
  • lemon juice or balsamic vinegar (optional)


  • 1 (14 oz.) can of chickpeas
  •  2/3 cup extra virgin olive oil
  • juice of one lemon
  • one garlic clove
  • 1 1/2 tbsp tahini
  • 1 heaping tsp cayenne pepper
  • 1 tsp ground cumin
  • salt and pepper
  • mint and cilantro leaves

Plain Greek-style yoghurt

  1. Preheat the oven to 400 degrees Fahrenheit. Trim the ends off the eggplants and cut them lengthwise into slices about 3/8 inch thick.  Toss the slices in a bowl with olive oil, salt and pepper.  Make sure the oil is rubbed in. Put them in baking sheets and roast for about 25 minutes.  The eggplants should be golden and soft.  If they're at all dry, leave them to marinate in lemon juice (or a little balsamic vinegar) and extra virgin olive oil.
  2. Puree chickpeas, 2/3 cup extra virgin olive oil, lemon juice, garlic clove, tahini, cayenne, and cumin in a food processor.  Season with salt and pepper.  Tear mint and cilantro leaves over the eggplant slices and serve with the hummus, with Greek-style yoghurt spooned alongside.


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!