Newsletter V8-N11

masthead
Vol.8 No. 11 August 24, 2015

PREVIOUSLY AT THE MARKET

Last week, it was another sunny day at the Market!

Thanks are due to Amanda Rayburn for coordinating the music schedule and making last minute adjustments! And thanks are due to Richard Driscoll for helping to set-up the tents and chairs!

This week we will have a new farmer joining the Market. Robert Hagelberg of Workin' in the Dirt farm will be selling vegetables and organic chicken parts.

Some images from last week:

Dad and kids listened to some music.

Alex and a friend take a moment to catch up.

A beautiful moment!

Lori of Timber Buck took a moment to mug for the camera.

Activity around GG Bakes.

PJ of The Happy Pickle grooved to the music!

The goat was a bit tired this week:

The baby goat had a fine time just sitting on top of Holly!

The Community Table featured the Monroe Branch Public Library.

Jen gave away some some books for older readers and younger readers.

The Webermusic group entertained the crowd with a mixture of original, pop, and rock tunes.

Paul, Jeanne, and Gerard (left to right) of Webermusic as the late afternoon shadows reached the Music Tent.

FOOD and CRAFTS THIS WEEK

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.

Workin' in the Dirt Farm, Chili

Peppers, pumpkins, organically fed and pastured chicken parts (bone-in breast, boneless breast, leg quarters, wings, giblets, etc.)

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.

MUSIC THIS WEEK

Mike McLaughlin Music

Americana, Blues, Contemporary Folk, World

In the 90s, Mike played drums for Corazon a local band influenced by blues, swing, latin, Irish and Afro-pop in local coffee houses and small festivals. Having an interest in folk and blues guitar Mike worked on his own original songs while working fulltime as an engineer. He spent several years and playing lead guitar for a local folk duet (The Webers) through several different personnel arrangements including the cover band “No Direction”. 
After leaving “No Direction” in 2008, Mike looked for musicians with an interest in creating a world music groove to put behind some of his original songs. During that time he bought a bouzouki (known as an octave mandolin in the US) and started to apply bouzouki riffs to his original songs. His band Moja developed a repertoire that covered genres from American folk and blues to Middle Eastern, Irish and Afro pop. The band recorded one 8 track recording of original songs before disbanding in 2012. Since then Mike has played around town as a solo act or with fellow musician friends. He finished his first CD of original songs in the fall of 2013. Mike currently is working on a second CD that features some of the world music style developed with his band Moja. The bouzouki continues to dominate Mike’s efforts to craft an original world music sound, and is featured on several songs on the 2nd CD. Mike’s first CD can be heard on his website at www.mcubedmusic.com. the 2nd CD. is due for release in the fall of 2015. CDs are for sale at shows.

For bookings: mikes225t@frontiernet.net.

COMMUNITY TENT THIS WEEK

Cornell Cooperative Nutrition Group

Come join Jessica at the Cornell Cooperative Extension table for free nutrition guidance. Learn how to incorporate more fruits and vegetables into your everyday diet. This lesson will be hands on and great for the kids!

Free food samples will be available along with handouts on various nutrition topics. All ages welcome.

RECIPE FOR THIS WEEK

Selected by Maxine Manjos

Easy Roasted Tomato Soup
Helen Lynne Culpepper, Grow, Cook, Preserve
(available at the Monroe Branch Library)

Ingredients
Yields 4 Servings

  • 6 large tomatoes
  • 1 small onion
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 1 1/4 cups whole milk
  • 2 tablespoons chopped fresh basil
  • 1 1/2 teaspoons balsamic vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

 

Directions

  1. Preheat oven to 425 degrees F.
  2. Slice tomatoes into half and chop onions into quarters.  Place tomatoes, onion, and garlic on a baking sheet and drizzle with olive oil.
  3. Roast in the oven for 45 minutes to 1 hour.
  4. Carefully transfer tomatoes, onion, and garlic to a blender, including any juices on the baking sheet.  Add remaining ingredients and puree until almost smooth.

Reheat over low heat for just 1-2 minutes if needed, and adjust seasonings to taste.

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.

SEE US ON INSTAGRAM!

Check us out @MonroeVillageFarmersMarket for updates and pictures!

SUBSCRIPTION

Start or Stop a Subscription to this Newsletter
Sent weekly from June through October.