Newsletter V9-Wk8

masthead
Vol.9 Wk. 8 August 1, 2016
Open Every Wednesday, 4pm to 7pm
Mid-June (Jun 15, 2016) through Mid-October (Oct 12, 2016)
Blessed Sacrament Parking Lot
726 Monroe Avenue (the Corner at Rutgers Street)

PREVIOUSLY AT THE MARKET

The day was beautiful, there was a good volume of shoppers, but Aguilera Farms didn't make it. Fabiola had to tend to other business. She expects to be back this week.

Grace in a serious moment as the Market Day Supervisor.

Lori with a customer at Timber Buck Maple.

Goat cheese at Clover Meadow Creamery.

Shopping at GG Bakes.

There is something irresistibly satisfying about hugging a baby goat!

At the Community Table, Mark of RMSC explained the physics and chemistry of rainwater run-off . . .

. . .to fascinated onlookers with italian ices!

Mark also had a rain barrel on display.

Mark Foery on guitar and Mike Weber on percussion entertained the crowd.

FOOD and CRAFTS THIS WEEK

Sunscape Farms, Penfield

Green beans, zucchini, cut flowers, potted flowers, and herbs.

Aguilera Farms, Williamson

Cherries, peaches, lettuce, radishes, tomatoes, onions, and basil plants.

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 scapes, honey, maple syrup.

GG Bakes, Rochester

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

Mr. T's Italian Ice, Rochester

Cool, refreshing italian ice in 4 fruit flavors.

MUSIC THIS WEEK

Joan Burch

Singer/songwriter Joan Burch has a knack for writing a catchy tune. Joan started writing songs and performing 2007 and released her first recording, Taking Flight , a CD of thirteen original songs, in 2012. Joan plays keyboard and guitar, singing her own songs with a warm mezzo-soprano voice. Several local musicians, playing instruments ranging from flute to banjo, are featured on her first CD, highlighting her varied compositions. Listeners identify with Joan's thoughtful musical commentary.

Joan is a native of Buffalo and currently lives in Honeoye Falls, New York. Joan's music background includes soloing and participating in choirs in New York and Colorado. She has a degree in Communications from Buffalo State College.

COMMUNITY TENT THIS WEEK

Weavers’ Guild of Rochester

For more than 30 years, members of the Weavers' Guild of Rochester have been sharing their knowledge of Weaving, Spinning, Dyeing, Felting, Knitting, Crocheting, Rug Hooking and Lacemaking. With guest speakers, a wonderful library, equipment rental and fiber arts classes, the guild has much to offer the community.

Visit the guild website to learn about guild classes and to learn more about this organization.

Keep in mind the Guild's annual HOLIDAY SALE, held in early November, where members offer a wide range of Wearables; Fashion Accessories; Jewelry; Fine Arts and Crafts for purchase.

RECIPE FOR THIS WEEK

Selected by Maxine Manjos

Herbed Couscous and Goat Cheese Stuffed Tomatoes

Serves 4

Ingredients

  • 4 large fresh tomatoes
  • 1/2 cup uncooked couscous
  • 1 cup vegetable stock
  • 1 to 2 tablespoons olive oil, plus extra to drizzle over
  • 1 clove garlic, crushed
  • 1/4 cup chopped mushrooms, preferably wild mushrooms
  • Large handful fresh mixed herbs, finely chopped (like cilantro, parsley and green onions)
  • 10 to 15 kalamata or black olives, pitted and coarsely chopped
  • 4 to 5 ounces goat cheese (or chèvre)
  • Salt and pepper to taste
  • Small handful of seasoned panko crumbs

Preparation

  1. Heat the oven to 350°F.
  2. Slice the tops off the tomatoes, and gently scoop out the seeds and insides (see Recipe Notes). Arrange them in a shallow roasting tin, and brush a little olive oil on the insides.
  3. Place the couscous in a large bowl, and drizzle about a tablespoon of olive oil over top. Heat the vegetable stock in the microwave or on the stovetop until steaming, then pour over the couscous. Add a little salt, stir, and cover the bowl. Let the couscous steam for about 5 minutes (or according to package directions) Uncover and fluff up the couscous.
  4. Heat the remaining olive oil in a small skillet over medium-high heat, and add the crushed garlic. Fry gently for about 30 seconds and add the mushrooms. Cook for 3 to 4 minutes, until the mushrooms are tender.
  5. Stir the mushrooms, herbs and olives into the couscous, taste and adjust seasoning. Crumble about three quarters of the goat cheese into the couscous mixture and stir together.
  6. Divide the couscous mixture evenly between the tomatoes. Crumble the remaining chèvre on top, then sprinkle with panko crumbs. Drizzle a little more olive oil over the top of each tomato.
  7. Roast uncovered in the oven for 15 to 20 minutes, until the tomatoes soften and the panko crumbs are crisp and golden. Serve warm.

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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