Newsletter V8-N17

masthead
Vol.8 No. 17 October 5, 2015

PREVIOUSLY AT THE MARKET

Autumn is in the air! It was a bit chilly last week, and two of our farmers were dealing with flooded fields, yet there was plenty of fresh food for sale.

This week and next week are the last two Market Days of this season. Pumpkins and corn stalks are the hallmarks of this time of year, but beets, turnips, apples, tomatoes, squash of all sorts, onions, garlic, beans, and are still some of the fruits and vegetables coming in from the fields. And don't forget the eggs, dairy, meat, and baked goods!

Steve of Paperwhite modeled the basic, comfortable style of outerwear for the season.

Lettuce can delight the most discerning of taste buds!

Tessa and mom at the Clover Meadow table.

Always a learning moment for the young at heart!

We are a bicycle-friendly market and this young man made a quick stop.

Meyrick of Perrine Family Farm took another order for winter delivery of chicken, beef, or pork.

Delicious tastings!

This coming week, Lori of Timber Buck Maple will also have corn stalks for Halloween decorations.

The Community Tent featured the Eastern Service Workers Association. ESWA operates a network of legal aid and medical services. It also advocates on behalf of service workers.

Mary and Mark talked to a bunch of curious neighbors.

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, garlic, and acorn squash.

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, plums, pears, winter squash, and mixed flower bouquets.

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. Corn stalks for decorating!

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

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

Goodwill of the Finger Lakes Good Guides Program

At our Community table this week, learn about the successful national youth mentoring program GoodGuides®.  Goodwill of the Finger Lakes is bringing this program to our area in an effort to assist youth in high-risk situations to make a better life and better career planning choices.

Goodwill’s GoodGuides® program serves youth between the ages of 12 and 17 who want to learn about careers and prepare for success.  Each young participant is paired with an adult mentor from our community who helps steer the young person onto a good path. To make the program as effective as it can be, GoodGuides® needs mentors. Any interested community members willing to be a mentor are asked to contact (585) 683-1381 or email goodguides@abvi-goodwill.com.

RECIPE FOR THIS WEEK

Selected by Maxine Manjos

Apple Bok Choy Salad

Epicurious April 2015
Eat to Live Cookbook, Joel Fuhrman, M.D

Ingredients

Serves 4

  • 6 cups finely chopped bok choy
  • 1 large apple, shredded
  • 1 large carrot, shredded
  • 1/2 cup chopped red onion
  • 1/2 cup unsweetened soy, hemp, or almond milk
  • 1/2 cup raw cashews or 1/4 cup raw cashew butter
  • 1/4 cup balsamic vinegar
  • 1/4 cup raisins
  • 1 teaspoon Dijon mustard

Preparation

  1. Combine bok choy, apple, carrot, and chopped onion in a large bowl.
  2. Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

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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