Newsletter V8-N18

masthead
Vol.8 No. 18 October 12, 2015

PREVIOUSLY AT THE MARKET

One more Market Day to go in this season.

Last week, the afternoon was a bit cold and gray, but shoppers and vendors came out anyway. Thanks are due to volunteers Tom, Amanda, Maxine, Sr. Kathleen, and Glenn for their extra help that day!

Some young ladies took in the display at Timber Buck Maple.

Several kinds of pumpkins at Timber Buck Maple.

A bicycle shopper at Sunscape.

An insulator lamp, designed and made by Joanne and Steve of Paperwhite.

GG Bakes always has a good day at the Market!

Corn on the cob is still coming off the fields.

Under the Music Tent, we had a guitarist who never before played our Market.

Grant Cos was a hit on guitar!

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

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.

COMMUNITY TENT THIS WEEK

Genesee Center for the Arts and Education (Rochester Arts Center)

Tap into your creative self at this week's Community table, sponsored by the Genesee Center for the Arts & Education on Monroe Ave! Learn about taking classes, workshops, and accessing studio spaces in photography, ceramics, and printing and book arts. Membership information will be available.

You will also have the opportunity to buy tickets to their most popular fundraising event: Chili Cookoff! Contenders from over a dozen Rochester eateries are duking it out for best chili in a variety of categories. Taste them all and vote for the winner in a blind taste test. Bring home a handmade ceramic bowl from Genesee Pottery studio artists. This year's Chili Cookoff takes place on Saturday, November 14.

RECIPE FOR THIS WEEK

Selected by Maxine Manjos

Tomato and Cabbage Tabbouleh

Anissa Helou, Bon Appetit, July 2014

Ingredients

Serves 8

  • 1 cup bulgur (not quick-cooking)
  • 1/2 medium head green cabbage, cut into 1"-thick wedges, then very thinly sliced crosswise (about 4 cups)
  • 1 small sweet onion (such as Vidalia), finely chopped
  • 4 cups assorted small tomatoes, halved, quartered if large
  • 3 cups coarsely chopped fresh mint
  • 3/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
  • Kosher salt

Preparation

  1. Place bulgur in a large bowl and add 1 1/2 cups boiling water. Let soak until softened and water is absorbed, 40-45 minutes.
  2. Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.
  3. Do Ahead: Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.

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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