Newsletter V9-Wk1

masthead
Vol.9 Wk. 1 June 13, 2016

PREVIOUSLY AT THE MARKET

The long winter and strange spring may actually be over!

On Wednesday, June 15, we start the ninth season for the Monroe Village Farmers Market.

See you there!

FOOD and CRAFTS THIS WEEK

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

Strawberries, peas, zucchini, cut flowers.

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.

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.

Taste of Supreme Bakery

Pies, cookies, cakes

MUSIC THIS WEEK

Matthew Corey

Inspirational, bluesy, soul-rock singer and musician based in Rochester.

COMMUNITY TENT THIS WEEK

Monroe Branch Library

Please stop by the Monroe Branch Library Community Table. Pick up free books and magazines. Make a special craft. Find out how to become a member of the library and what it offers you.

There will be a special STORYTIME at 5:00 PM for children visiting the market.

Remember, the Monroe Branch Library is just steps away from the Market at 809 Monroe Avenue, next door to the Monroe YMCA. It is open on Wednesday Market Days until 8:00 PM.

RECIPE FOR THIS WEEK

Selected by Maxine Manjos

Whipped Asparagus Pesto Salad

The Kitchn

Ingredients

Serves 4 to 8

  • 1 medium bunch of asparagus, ends trimmed
  •  1 clove garlic
  •  3/4 cup Parmesan cheese, grated
  •  1/3 cup sliced almonds
  •  1/2 lemon, juiced
  •  1/3 cup olive oil

Preparation

  1. Bring a large pot of salted water to a boil. Add the asparagus and cook just until tender, 4 to 6 minutes.
  2.  Drain and reserve about 1 cup cooking liquid. Cool the asparagus 5 minutes. Coarsely chop.
  3.  Combine the asparagus, garlic, Parmesan, sliced almonds, lemon juice, and olive oil in the bowl of a food processor and process until very well-blended, but not quite puréed. Add 1 to 2 tablespoons of cooking liquid to loosen, as necessary.
  4. Serve immediately, or store in a covered container in the refrigerator until ready to serve.

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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