Newsletter V8-N12

masthead
Vol.8 No. 12 August 31, 2015

PREVIOUSLY AT THE MARKET

We have been very lucky with the weather! It was another perfect day to drop in and stock up on fresh fruits and vegetables. And to catch up with some neighbors, too!

Our new vendor, Digin' in the Dirt Farm, introduced us to heirloom pumpkins.

Heirloom pumpkins look like monster zucchinis, but they have yellow insides and the consistency of butternut squash.

Danielle and Tyler of Lagoner set up and then waited for the opening bell..

It was a busy day at the Lagoner table.

Activity at Clover Meadow Creamery was high, but Wes and kids missed Kim, who was on a short vacation from the daily chores of farming and animal husbandry.

Isaac and Quinn checked the inventory at Clover Meadow Creamery.

Everyone can use a pair of shades on a sunny day!

Coralie of Sunscape had a busy day.

Robert of Digin' in the Dirt farm helped a curious customer..

Julia and a friend inspected the offerings at Paperwhite..

Maxine clowned around with two young neighbors.

The Community Table featured the Cornell Cooperative Extension's nutrition group. Jessica set the table with plastic representations of common prepared food items and vials of salt, which portrayed the actual salt content in each, to demonstrate high salt diets. She offered a healthy, tasty snack of corn chip and salsa.

Parents and grandparents showed their little ones and learned a bit themselves about the vast and unhealthy quantities of salt in the average diet..

The Music Tent featured Mike McLaughlin and a couple of his friends.

Mike, Mike, and Tom (left to right) delivered wonderful sets of music..

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

Sweet corn, eggplant, tomatoes (large and small), cucumbers (pickling and regular), green and wax beans, cantaloupe, peaches, plums, pears, raspberries, mixed flower bouquets. Winter squash coming soon!

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

Red Hot and Blue Band

Roots, Rock/Blues, Americana

Red Hot and Blue Band is a Blues/Rock band, with some Blues core, like JJ Cale, and Paul Thorn which are heavy Hammond organ, piano, and slide guitar genres.

Red Hot and Blue features Kendall Wilt on Hammond Organ and Piano, Bernie Heveron playing lead guitar, slide guitar, and acoustic, Ken Brown on Drums, Mike George playing Bass, and Doug Pucci Vocals/Guitar/Acoustic Guitar and Vocals

RHB plays songs about everyday life situations….definitely music and lyrics that fit in your life somewhere!!!

COMMUNITY TENT THIS WEEK

Metro Justice

At our Community Table this week, Metro Justice will offer free tickets to see a film that is part of the labor film series at the Dryden Theatre. Metro Justice informs the community about issues important to all members of a democratic society. Pick up one of their newsletters or flyers. You may wish to sign a petition to support a current position.

Metro Justice has long been on the forefront of important issues affecting our country and our world. The organization has opposed such issues as "redlining", corporate welfare, military spending, privatizing social security or Medicare, and unlawful housing evictions.

RECIPE FOR THIS WEEK

Selected by Maxine Manjos

Sweet Red Pepper Soup
Gourmet Magazine, 2001

Ingredients

  • 2 large garlic cloves, unpeeled
  • 1/4 teaspoon extra-virgin olive oil
  • 3 red bell peppers
  • 1 cup fat-free chicken broth
  • 1 tablespoon reduced-fat sour cream
  • 1 teaspoon 1% milk or water
  • 1 tablespoon minced fresh chives or parsley

Directions

  1. Preheat oven to 350°F.
  2. Cut off and discard root ends of garlic cloves. On a 10-inch piece of foil, drizzle garlic with oil. Crimp foil to seal and bake in middle of oven until garlic is tender, about 30 minutes. Cool, then peel.
  3. While garlic is baking, lay bell peppers on their sides on racks of gas burners and turn flames on high. (Or put peppers on rack of broiler pan about 2 inches from heat.) Roast peppers, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Coarsely chop peppers and purée in a blender with roasted garlic and chicken broth.
  4. Transfer purée to a saucepan. Heat over moderate heat, stirring, until warm, then season with salt and pepper.
Stir together sour cream and milk. Drizzle 1 teaspoon sour-cream mixture over each serving of soup and sprinkle with chives.

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!

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