Newsletter V8-N15

masthead
Vol.8 No. 15 September 21, 2015

PREVIOUSLY AT THE MARKET

300 people turned out for the Market last week! It was our biggest day this year. The food and music drew neighbors from far and near.

Steve held down Paperwhite all by himself while Joanne took a short vacation to visit their new granddaughter.

Scott and Lori of Timber Buck Maple offered tastings..

Bev of GG Bakes examined some raw material at Sunscape.

PJ mixed political philosphy with hot pickles.

Denise of GG Bakes posed for a photo to imitate a painting made by her aunt.

Meyrick of Perrine Family Farm sold pasture-raised, non-GMO meat to a new customer.

Kim of Clover Meadow Creamery guided a new customer to some samples.

Eggplants at Sunscape.

A sculptural bouquet at Sunscape.

Cherry tomatoes at Paperwhite.

Scarves at Paperwhite.

Courtney of PathStone sat under the Community Tent. PathStone helps middle income people with a variety of issues, such as energy audits of the home and contractors to improve energy efficiency.

Courtney was delighted to talk to more people at our Market than two others combined.

Mike McLaughlin has put together a new hot band. It played the Music Tent and captivated everyone.

Mike and Friends found the groove.

Shoppers filled the seats and absorbed the music before heading home.

Sad news for Sep 23rd: Lagoner Farms will not finish the season with us. Now that college students are back to classes, they don't have a crew to staff the truck and their booth.

Sunscape, Paperwhite, and our newest farmer Workin' in the Dirt will fill the gap!

Also, Neno's Mexican Street Food Truck has missed the last few market days. We are not yet sure about their plans for the next few Market days.

FOOD and CRAFTS THIS WEEK

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.

MUSIC THIS WEEK

Jeff Slutsky Music

Americana, Blues, Ballads

Jeff Slutsky grew up in New York City in the 60's and 70's. What a time for music and what a place to be! Clapton, The Beatles, The Stones, The Who, The Doors. They all influenced him from his teens on. They all played NYC, and Jeff got to see them and many others. Little known, David Bromberg has and continues to influence Jeff and his music.

Jeff plays covers. As someone said, "Why write new songs when there are thousands of good ones that people already know". There are of course, many good reasons to write new songs, but the songs that Jeff covers are a big part of his life. He feels a responsibility to do his small part to keep these songs alive. He's been getting into some old stuff like Kurt Weil's "Mac the Knife" from the '20's and Rochester-born Cab Callaway's "Minnie the Moocher".

Jeff encourages his audiences to sing along with him. He plays at many open microphones around town, and he hosts the open mic at Starry Nights Café on Tuesday nights from 7:30 to 9:30.

COMMUNITY TENT THIS WEEK

Center for Youth

The Center for Youth offers services to young people seeking to deal with, explore, or understand issues of importance to them - from their perspective, and on their terms. Started by kids, for kids, all Center services - from counseling, to shelter, to education, to referrals - are rooted in, and delivered with the knowledge that youth want to, and can, take responsibility for their life choices.

Services offered: confidential counseling, emergency housing, school based programs and more! Check out the Center at: Centerforyouth.net.

RECIPE FOR THIS WEEK

Selected by Maxine Manjos

Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds

Gourmet, October 2001.

Ingredients

Serves 12 as a side dish, 6 to 8 as a main course.

  • 2 cups 1/2-inch-thick slices leeks (white and light green parts only)
  • Kosher salt
  • 4 tablespoons (2 ounces) unsalted butter
  • Freshly ground black pepper
  • 12 cups 1-inch cubes crustless Brioche or Pullman sandwich loaf
  • 1 tablespoon finely chopped chives
  • 1 teaspoon thyme leaves
  • 3 large eggs
  • 3 cups whole milk
  • 3 cups heavy cream
  • Freshly grated nutmeg
  • 1 cup shredded Comté or Emmentaler

Preparation

  1. Preheat the oven to 350°F.
  2. Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium sauté pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.
  3. Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on.
  4. Add the leeks to the bread and toss well, then add the chives and thyme.
  5.  Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.
  6. Sprinkle 1/4 cup of the cheese in the bottom of a 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.
  7. Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.
  8. Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.

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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