Newsletter V8-N13

Vol.8 No. 13 September 7, 2015


In the last newsletter, we were caught red-handed with a journalistic mistake. The new vendor at the Market is Workin' in the Dirt Farm rather than Digin' in the Dirt Farm.

This week, say "Hi" to Robert, check out the new offerings, and visit all the other farmers, bakers, and candlestick makers within a 1 minute stroll!

We had a nice crowd last week:

The chef at the Plum House restaurant certainly knew good produce when he saw it!

A very young fruit-eater inspected the cantaloupes.

It's a family affair at many small farms, like Perrine Family Farm..

Improvised sample service for goat cheeses at Clover Meadow Creamery.

Friends were caught on camera as they practiced the most modern of communication techniques..

Coralie kept the table looking spiffy at Sunscape.

The Community Tent featured Metro Justice, which has been very active in Rochester and Monroe County since the mid 1960s.

Bill and Sally demonstrated the latest fashion and talked about social advocacy at Metro Justice.

The Music Tent featured Red Hot and Blue. Doug and his four band mates inspired and soothed the crowd with a splendid repertoire of rock and blues.

All the band members and their equipment couldn't fit under the tent.

Some beautiful keyboard licks.

All afternoon, there were shoppers who took a moment to sit and listen (we got some new colorful chairs for kids).

The view from behind the Music Tent.


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 (whole, halves, quarters, bone-in breast, boneless breast, 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.


Allen Hopkins

Allen Hopkins plays folk music: American traditional, Celtic instrumental, a bit of Yiddish, blues, bluegrass, old timey, and contemporary. Intimacy is one of the things that he has always loved about folk music – the lack of distance between performer and audience. Here, in the paradoxical one-on-one closeness of our impersonal electronic community, we can talk directly.

With varying degrees of expertise, he plays guitar, banjo, mandolins of all sizes, Autoharp, English concertina, harmonica, bass (acoustic and electric), Dobro, Appalachian dulcimer, ukulele, and other odd instruments from tiple to kalimba.


Cornell Cooperative Extension, Nutrition Group

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


Selected by Maxine Manjos

Parsley and Mint Carrot Salad
from Grow, Cook, Preserve by Helen Lynne Culpepper
(find this book at the Monroe Branch Library)

Ingredients for 6-8 servings

  • 1 pound peeled and grated carrots
  • 1 tablespoon fresh lemon juice or white wine vinegar
  • 2 tablespoons olive oil
  • Small handful of chopped fresh parsley
  • Couple pinches of finely chopped mint leaves
  • Salt and pepper


  1. Toss all ingredients in large bowl. Add salt and pepper to taste


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!


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