Newsletter V9-Wk12

masthead
Vol.9 Wk. 12 August 29, 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

A big crowd showed up last week. The weather was nearly perfect, and peak harvest is around the corner.

Baby goats, bakery sweets, and fresh produce drew a crowd.

Goat's cheese and whole grain breads attracted attention at Clover Meadow.

The lead sushi chef at the Plum House picked up some choice items at Sunscape..

Potatoes on the vine were on display at Timber Buck Maple.

A quiet moment at the Aguilera Farm table.

Jonathan of Trillium Health Care at the Community Table.

Mystic Stew played the Music Tent and drew a rapt audience. . .

The music audience filled the seats, and . . .

. . . gathered next to Timber Buck Maple's tent.

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

Apples, plums, peaches, cucumbers, 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, potatoes, pattypan squash, 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

Matthew Corey

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

COMMUNITY TENT THIS WEEK

Cornell Cooperative Extension, Nutrition Group

Join Jessica at the Cornell Cooperative Extension table for free nutrition guidance. Learn how to incorporate more fruits and vegetables into your everyday diet. This lesson will be hands on and great for the kids!

Free food samples will be available along with handouts on various nutrition topics. All ages welcome.

RECIPE FOR THIS WEEK

Selected by Maxine Manjos

Peach, Plum, and Ginger Jam

courtesy of thekitchn.com

Makes about two cups.

Ingredients

  • 2 dozen small, yellow plums*
  • 4 medium peaches
  • 1 teaspoon grated, fresh ginger
  • 2 cups sugar
  • 1 lemon, juiced

* You could certainly try this recipe with other kinds of plums or even all peaches.

Preparation

  1. Cut the plums away from their pits and into chunks. Pit and peel the peaches and cut into chunks. You should have about four cups of fruit. Add fruit and the rest of the ingredients to a large sauce pan.
  2. Heat the mixture over medium-high heat until it comes to a boil. Continue to boil, stirring constantly, mashing the fruit into small pieces as it softens and cooks. (We actually got a potato masher in there at one point, since our chunks were too big.) Cook until a candy thermometer reaches 220 degrees, about 20 to 25 minutes.
  3. Remove from heat, cool, and store in an airtight container in the refrigerator.

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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