Newsletter V9-Wk3

Vol.9 Wk. 3 June 27, 2016
Open Every Wednesday, 4pm to 7pm
Mid-June through Mid-October
Blessed Sacrament Parking Lot
726 Monroe Avenue (the Corner at Rutgers Street)


The Market is back on track with lots of grown-ups, kids, sun, vegetables, berries, flowers, cheeses, yogurt, cookies, pies, maple syrup, honey, ...

The sun was shining, and the Market got crowded late in the afternoon.

A baby's first experience of the Market!

Clowning around at Timber Buck Maple.

A neighbor buys some feta cheese at Clover Meadow Creamery.

Coordinated hats at GG Bakes!

Coralee of Sunscape Farms.

Fabiola of Aguilera Farms..

Eastern Service Workers Association at the Community Tent.

Jeanne and Gerard Weber at the Music Tent. They are helping to organize a musical tribute to the late Mike McLaughlin on the Market Day of July 6. (See article below).

A musician's friend.

Some accessories for the music trade.


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.



Guitar and vocals.


Wilmot Warrior Walk

Learn about the fourth Wilmot Warrior Walk on Sunday, Sept. 11, 2016 at Highland Park in Rochester. Each year, thousands of people in our region are diagnosed with cancer.

The Wilmot Warrior Walk brings together survivors, their friends and family, and community members to celebrate cancer survivorship. Participants are also encouraged to fundraise in support of the Judy DiMarzo Cancer Survivorship Program and cancer research at the Wilmot Cancer Institute.


=== ! New This Year ! ===

We distributed about a dozen discount coupons last week. There is no cost to the shopper.

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 at least one item at the Market.

Get details at the Market's information table!


Remembering Mike McLaughlin

Music is an important part of the Market. People sit and listen for a while, and they have a chance to talk with themselves and with the musicians. The melodies also create a wonderful atmosphere for the hustle and bustle of the shoppers. The open air environment lends an extra organic and lively feel.

Mike McLaughlin played at the market many times. He developed a beautiful body of material over the years and made a lot of friends along the way. Mike died suddenly in April of, apparently, a heart attack.

Mike supported himself as a manufacturing engineer. Music was his avocation and he was ramping up his musical activities during the past two years. We are very sad to have lost him.

We will have about half-a-dozen musicians and groups at the Market on July 6 to pay tribute to Mike. Note it on your calendar as a special date. Come and help remember and celebrate Mike's life and music. Amanda has created an event page on Facebook; check it out at Outdoor Jam Fest for Mike.


Selected by Maxine Manjos

Triple Berry Quick Jam



Makes about 2 cups.

  • 1 pint fresh raspberries (about 3/4 pound / 2 1/4 cups)  
  • 1/2 pint fresh blackberries (about 7 ounces / 1 1/2 cups)
  • 1/2 pound fresh strawberries (1 3/4 cup), hulled and thickly sliced
  • 1 cup (6 1/2 ounces) natural cane sugar (like turbinado)
  • Pinch kosher salt
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice

Suggested Tools, Pans, etc.

I always freeze my jam in tupperware or plastic containers, but if you want to use glass jars, avoid the ones with the curvature just beneath the lid (jam expands slightly and you don't want it pushing up against those curves). Straight-sided jars are best.


  1. In a large bowl, combine the berries and sugar, and let them macerate for about 10 minutes, or until the sugar has begun to dissolve into the fruit.
  2. Transfer them to a heavy pot and place on the burner over medium heat. Bring to a boil. Add the salt, lemon zest and lemon juice and reduce the heat to medium-low.
  3. Allow the berries to gently simmer for 15 to 20 minutes, or until the fruit breaks down and the mixture starts to cook down, thickening slightly. If the fruit isn’t breaking down on its own, use the back of a wooden spoon or a potato masher to help it out. (I tend to like a chunkier jam so I don’t go to great lengths to do this.)
  4. When almost done, the jam will still be loose (it’ll firm up more as it cools), but should coat the back of a wooden spoon.
  5. Remove the jam from the heat and pour into your favorite clean glass jars to cool. Cap and allow it to cool completely. Transfer the jars to the refrigerator for up to 3 weeks, or freeze for up to 6 months. 


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.


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 for more details.


Check us out @MonroeVillageFarmersMarket for updates and pictures!


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