Newsletter V9-Wk2

masthead
Vol.9 Wk. 2 June 20, 2016
Open Every Wednesday, 4pm to 7pm
Mid-June through Mid-October
Blessed Sacrament Parking Lot
726 Monroe Avenue (the Corner at Rutgers Street)

PREVIOUSLY AT THE MARKET

We had a slow start to this season. Sunscape Farms got the starting date wrong. Nate thought that the first day of the season was this week rather than last week! Coralee plans to occupy her usual double spot, and she should have loads of strawberries, green vegetables, and maybe cut flowers, too.

Mr. T's Italian Ices tried to start last week but some unexpected scheduling problems interfered. They must postpone their start until next week June 29th.

Several other new vendors will be starting this week and next week, too.

Despite the slow start, Timber Buck Maple, Taste of Supreme Bakery, GG Bakes, Clover Meadows, Matthew Corey music, and the Monroe Branch Library attended. Shoppers missed the strawberries but were happy to re-connect for the new season!

Scott and Lori of Timberbuck catch-up with Peter after the long winter.

Asad of Taste of Supreme Bakery specializing in bean custards.

Mom, Dad, and Kids.

Denise of GG Bakes.

Kim of Clover Meadow Creamery.

Margaret and Sarah read some stories and gave away a bunch of books and magazines.

Matthew Corey was featured under the Music Tent.

FOOD and CRAFTS THIS WEEK

Sunscape Farms, Penfield

Strawberries, peas, zucchini, cut flowers.

Aguilera Farms

strawberries, lettuce, radishes, onions, and spinach.

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).

Timber Buck Maple, Bloomfield

Assorted salad greens, free range eggs, garlic, honey, maple syrup.

GG Bakes, Rochester

Fruit pies, spicy ginger snaps, oatmeal and French macaroons.

Taste of Supreme Bakery

Cookies, and specializing in bean-based custard pies.

MUSIC THIS WEEK

Jean and Gerard Weber

Jeanne and Gerard Weber live in Rochester. They perform to large and small audiences with equal delight. They play music that is both recognizable and accessible to young and old alike. Jeanne and Gerard often play with other accomplished musicians to form ad hoc bands that have as much fun as the audience.

COMMUNITY TENT THIS WEEK

Eastern Service Workers Association (ESWA)

At this week's community table, get acquainted with the Eastern Service Workers Association (ESWA). This self-help organization, run by volunteers, functions without government funding. Its membership consists of low-income workers and families.

It urgently needs volunteers to join its fight for economic justice. ESWA strives to  meet pressing day-to-day needs of its membership, challenge government policies that create poverty, and build hope through organization.

DISCOUNT COUPONS

=== ! New This Year ! ===

Merchants along Monroe Avenue are supporting the Market through an innovative sponsorship program that offers discounts at their stores and restaurants to shoppers who purchase items at the Market.

Get details at the Market's information table!

INSIGHTS FOR THIS WEEK

Reflections on the New Season

We have several new vendors:

Aguilera Farms of Williamson produces berries, stone fruits, and vegetables in Wayne County. Fransico "Pancho" Aguilera was a laborer for other farmers before he started his own farm a few years ago. His daughter Fabiola will staff the booth.

A roasted nut vendor will be starting on June 29th. Nat Harrington roasts almonds, pecans, and walnuts in cinammon and vanilla. He is a business student and uses the certified kitchens at Roberts Wesleyan College.

Mr T's Italian Ice will start on June 29th.

Some old favorites are not returning this year:

Joanne and Steve of Paperwhite have scaled back all their agricultural and craft activities as they enter retirement and spend more time as grandparents.

Meyrich of Perrine Family Farms has decided to reshuffle her priorities for Wednesday afternoons, so she will not be able to attend. We are looking for another supplier of frozen or fresh meat and poultry.

Steve of Flour City Flavors has a new job that makes consistent attendance impossible on Wednesday afternoons. Laurie will set up the booth a few times during the season.

RECIPE FOR THIS WEEK

Selected by Maxine Manjos

Spinach Pie

Epicurious

Ingredients

Serves 4 to 6

  • 560g (1lb 4oz) spinach, washed
  • 1 onion, chopped
  • 2 eggs, beaten
  • 250g (10oz) cottage cheese
  • 250g (10oz) Parmesan cheese, freshly grated
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg

Suggested Tools, Pans, etc.

23 cm (9 in) pie dish or several smaller individual pie dishes

Preparation

  1. Preheat oven to 350 deg F.
  2. Steam the spinach, drain well and roughly chop. In a large bowl, mix the cooked spinach with the onion, beaten eggs and both types of cheese. Beat well and season with pepper and nutmeg.
  3. Transfer mixture to one large pie dish, or individual dishes if using. Bake in preheated oven for 25–30 minutes.

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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