Newsletter V9-Wk10

masthead
Vol.9 Wk. 10 August 15, 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

Half-way through the season and more shoppers are stopping by. The harvest is going strong despite the drought conditions in the entire Finger Lakes area. Congrats and appreciation to our area farmers!

Lawn signs are working as reminders on Wednesday. Inquire about joining your neighbors and become a lawn sign host!

GG Bakes was busy.

Bill was busy!

Lori at Timber Buck Maple answered some questions from a shopper.

A young man posed for a photo as he prepared to use the Market's cache of chalk for some pavement art.

Aguilera Farms got very busy.

A shopper talked with other vendors and farmers after stopping at Sunscape for a bouquet of sunflowers.

Mary Clare gave away adult books, children's books, and magazines from the Monroe Branch Library.

Allen Hopkins played while Mark, another musician, listened intently.

FOOD and CRAFTS THIS WEEK

Sunscape Farms, Penfield

Corn, Green beans, zucchini, large tomatoes, cherry tomatoes, peppers, cut flowers, potted flowers, and herbs.

Aguilera Farms, Williamson

Cherries, peaches, lettuce, radishes, tomatoes, green and yellow squash, onions, and basil plants.

Clover Meadow Creamery, Lyons

Bread, 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

Mark and Mike

Guitar, percussion, and vocals.

COMMUNITY TENT THIS WEEK

ROCSPOT Solar

Solarize the Flower City is a solar energy marketing campaign, organized by ROCSPOT and supported by the New York State Energy Research and Development Authority (NYSERDA). Through this campaign, residents and businesses of Rochester, along with many surrounding towns, are matched with local solar energy installers that have been vetted, reviewed, and carefully selected by ROCSPOT's team.

Whether you want to know how well solar power works in a cloudy region, if you qualify for the income based assistance program, how installing solar panels on your roof may affect your property value, or even if you would just like to know what the process entails, ROCSPOT's expert volunteers can answer your questions and share their experiences.

RECIPE FOR THIS WEEK

Selected by Maxine Manjos

Potato Gratin with Red Peppers and Parmesan

Serves 6 to 8

Ingredients

  • 2 pounds small red potatoes, sliced 1/8- to 1/4-inch thick (a mandolineis useful for this)
  • 1 large red bell pepper, finely diced
  • 4 cloves garlic, minced
  • 1 1/4 cup grated Parmesan cheese, divided
  • 10 large eggs
  • 1 cup whole milk
  • 1/2 cup yogurt
  • 1 1/2 teaspoons salt
  • Freshly ground black pepper
  • Fresh parsley or basil, to garnish

Preparation

  1. Preheat the oven to 350°F and lightly grease a 9x13-inch, 3-quart baking dish with baking spray or olive oil.
  2. Place the potatoes in a large microwave-safe bowl and add 1 cup water. Cover and microwave for 5 to 7 minutes, or until the potatoes are just tender. (You can steam them on the stovetop instead of cooking in the microwave, if you prefer.)
  3. Drain the potatoes. Spread half of them in the bottom of the prepared baking dish. Mix together the bell pepper, garlic, and 1/2 cup of the Parmesan cheese. Spread this mix over the potatoes.
  4. Whisk together the eggs, then whisk in the milk, yogurt, and 1/2 cup Parmesan cheese. Season with the salt and a generous quantity of black pepper. Pour about half of this egg mixture over the potatoes.
  5. Lay the rest of the potatoes on top in neat overlapping rows. Pour the rest of the egg mixture over the potatoes, and top with the remaining 1/4 cup Parmesan cheese.
  6. Bake uncovered for 50 to 60 minutes or until the egg is puffed and golden around the edges and fully cooked in the center. Sprinkle with chopped parsley or basil. Let cool for 5 to 10 minutes before serving.

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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