Newsletter V8-N16

masthead
Vol.8 No. 16 September 28, 2015

PREVIOUSLY AT THE MARKET

Another perfect Wednesday afternoon drew a big and hungry crowd to the Market.

We received an important compliment from the City's Neighborhood Service Center: our lawn sign hosts do a great job of planting and then storing their signs every week. Visual clutter in the neighborhoods is minimized and advertising power is maximized because the signs are up only for the Market Day!

The line never ended at Sunscape.

The line at Paperwhite.

A quiet moment on the grassy strip.

The busy table at GG Bakes.

A young shopper sniffed some samples at Flour City Flavors.

Workin in the Dirt displayed a 54 pound, linear pumpkin! Robert was willing to sell it only to someone who wanted to eat it. The flesh of this kind of pumpkin is too dense to carve as a jack o' lantern for Halloween..

The heavenly experience of eating a truly fresh apple..

This little girl was delighted with the small Indian corn cobs at Timber Buck Maple..

The precious cargo in a homemade bicycle trailer.

The Community Tent featured Kathy of the Center for Youth. People stopped by to learn about the many services that support tweens and teens who need special attention during this critical time of their lives.

Kathy talked to a bunch of people about the Center for Youth.

Jeff Slutsky played the Music Tent. Its a very enjoyable gig for Jeff. The whole Market loves the music that he loves.

Jeff had a great time singing and playing.

Sitting on the little plastic chairs and listening to the music was a delightful thing to do!

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 Indian corn.

Workin' in the Dirt Farm, Chili

Peppers, pumpkins, organically fed and pastured chicken (whole, halves, quarters, bone-in breast, boneless breast, wings, giblets, etc.), and Indian corn.

GG Bakes, Rochester

Fruit pies, shortbread, assorted cookies, and 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

Mariah Greico

Americana, Folk Ballads

Mariah attends the University of Rochester. She plays guitar and sings.

COMMUNITY TENT THIS WEEK

Eastern Service Workers Association

Eastern Service Workers Association (ESWA) returns to the market this week to ask for your help in advocating for their clients. Advocacy can be as simple as negotiating the telephone bureaucracy for a client who us received a utility shut-off notice.

The organization  offers a training program through which you can learn effective advocacy skills and make a substantial impact on the lives of low-income workers and their families.  ESWA needs volunteers to join in its fight for economic justice.

RECIPE FOR THIS WEEK

Selected by Maxine Manjos

Spiced Cranberry-Pear Sundaes

From Epicurious, November 2014 by Leah Koenig.

Ingredients

Serves 8

  • 1 tablespoon unsalted butter
  • 2 large Bartlett pears, quartered, cored and thinly sliced
  • 2 cups fresh or thawed, frozen cranberries
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated orange zest
  • 1 tablespoon orange juice
  • 2 pints vanilla ice cream
  • Crumbled gingersnaps for garnish

Preparation

  1. In a medium saucepan, melt butter over medium heat and then add pears, cranberries, sugar, cinnamon, orange zest, and juice. Cook, stirring occasionally, until the fruit has softened and the liquid has reduced slightly, 10 to 15 minutes.
  2. Transfer to a serving bowl to cool before serving, at least 15 minutes.
  3. To serve, scoop ice cream into bowls, top with cranberry-pear compote, and sprinkle with gingersnaps.

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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