Newsletter V9-Wk5

masthead
Vol.9 Wk. 5 July 11, 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

The Market was lively and full of music last week!

The Market is the place to be and the place to be seen!

Friends and pets catch-up with each other.

Main Street at the Market.

Scott, of Timber Buck Maple, and Peter, dedicated volunteer for the Market, got a chance to discuss some laughing matters.

Kim and daughter Tessa of Clover Meadow Creamery demonstrated one way in which to deal with the heat!

Tony of Mr. T's Italian Ice served up another way to deal with the heat.

Raheema of Taste of Supreme stood in for Asad.

A busy moment ends at GG Bakes.

A quiet moment at Aguilera Farms.

Right after a busy moment at Sunscape Farms.

Discount Coupons available at the Information Tent..

Jessica talked about nutrition at the Community Tent.

The very delicious, and very healthy snack prepared and served by Jessica at the Community Tent.

A whole bunch of musicians jammed in memory of Mike McLaughlin. The music was simply wonderful. Audience, shoppers, vendors, and music makers loved the sound and the memories. Tips and the Market's stipend to the musicians were donated to the Supper Program at the Church. Stay tuned for another big jam session later this season.

Sister Kathleen could not resist the impulse to audition!

FOOD and CRAFTS THIS WEEK

Sunscape Farms, Penfield

Strawberries, peas, zucchini, cut flowers.

Aguilera Farms, Williamson

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, Rochester

Cookies, and specializing in bean-based custard pies.

Mr. T's Italian Ice, Rochester

Cool, refreshing italian ice in 4 tasty flavors.

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

Rochester Fire Department's Safety House

We will have a guaranteed kid-pleaser when the Rochester Fire Department brings the popular Safety House to the Market. Children will have the opportunity to enter the three rooms of the house and learn about fire safety in each. They can practice important skills as they use a ladder to exit the house. Adults can take a peek, too!

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 at least one item at the Market.

This weeks' coupons:

  • Aladdin's Natural Eatery
  • Dogtown
  • Empanada Shop
  • Marshall Street Bar and Grill
  • Sol Burrito
  • Voula's Greek Sweets

Get details at the Market's information table!

RECIPE FOR THIS WEEK

Selected by Maxine Manjos

Roasted Cherries

The Kitchn.com

Suggested Serving

Serve over vanilla ice cream, going the simple route in order to get a good sense of their flavor and texture. You could also spoon them over a custard or flan, or pound or sponge cake, or yogurt, or a mild goat cheese.

Ingredients

  • 24 large, plump and very ripe cherries
  • 2 tablespoons demerara sugar
  • Pinch sea salt
  • A few grinds of fresh pepper
  • 1/4 cup cherry brandy (or Banyuls Rimage wine, if you have such things lying about)

Preparation

  1. Preheat oven to 450°. Place the whole cherries in a small roasting pan (I used a pie plate) and sprinkle on the sugar, salt and pepper. Place in the oven and roast until the cherries start to release their juices and the sugar melts and begins to caramelize. This will take about 10 minutes but watch the cherries very carefully, as the sugar may start to burn.
  2. Remove from the oven, pour the brandy over and return for another 5 minutes and roast until the juices start to bubble up. Remove from the oven and let cool slightly before serving. Can be cooled completely and reheated gently on the stove top. (If you're removing the pits, do this before reheating.)

Note from Maxine

In the interest of presenting a recipe that you (and I) would actually use, I'm going to suggest using the plain old sugar you already have in your cabinet and regular old brandy in this recipe. I think you could also skip the alcohol altogether. Let me know if you tried this and how it turned out.

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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