Newsletter V9-Wk15

Vol.9 Wk. 15 September 19, 2016

The Market is 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)

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It was another great day at the Market last week!

Fabiola set up the Aguilera table.

Grapes at Timber Buck Maple.

Shopping at Sunscape.

It is a bicycle friendly Market!

Lots of pastry choices at GG Bakes.

Very fresh loaves of bread at Clover Meadow.

Bill and Sally of Metro Justice gave away free tickets to the Rochester Labor Film Series at the Dryden Theater.

Allen Hopkins charmed the audience at the Music Tent.

Moms and Dads and Children at the Music Tent.

The joy of dancing!


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

Several varieties and sizes of tomatoes for mixing and matching, grapes, sunflowers, potatoes, pattypan squash, free range eggs, garlic scapes, honey, maple syrup.

GG Bakes, Rochester

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


Red Hot and Blue Band

Red Hot and Blue Band is a Roots, Blues/Rock, and Americana band. It channels musicians like JJ Cale and Paul Thorn and features Hammond organ, piano, and slide guitar.

Red Hot and Blue includes Kendall Wilt on Hammond Organ and Piano, Bernie Heveron playing lead guitar, slide guitar, and acoustic, Ken Brown on Drums, Mike George playing Bass, and Doug Pucci Vocals/Guitar/Acoustic Guitar and Vocals

RHB plays songs about everyday life situations….definitely music and lyrics that fit in your life somewhere!!!



Come to the market this week to learn about an agency that has been in the news recently.   PathStone promotes energy efficiency and comfort for families of 1-4 unit properties throughout New York State.

The organization offers help to homeowners and renters in accessing NYSERDA’s Green Job Green New York Program. This program provides for a free or reduced cost energy assessment, income qualified grants, and low interest loans.

Its main goal as a nonprofit organization is to educate people on ways to help make their homes more energy efficient and save money.


Selected by Maxine Manjos

Cauliflower + Roasted Garbanzo "Rice+Peas" with Avocado, Apples, Herbs etc.


Serves 6-8.


  • 1 1/2 cups fully cooked chickpeas, towel dried
  • zest + juice of 2 limes, divided 
  • olive oil
  • chili powder (chipotle, ancho, whatever you like)
  • salt and pepper
  • 1 head of cauliflower, core removed
  • 1 tbsp. grainy mustard
  • 1/2 tbsp. maple syrup/raw honey/agave nectar
  • 3-4 radishes, thinly sliced
  • 1 cup flat parsley leaves
  • 2 sprigs fresh mint, leaves sliced 
  • 2 green onions, finely sliced
  • 1/4 cup chopped chives
  • 1 crisp apple (like fuji or pink lady), sliced thin
  • 1 ripe avocado, peeled and cut into chunks
  • 1/3 cup sunflower seeds, toasted


  1. Preheat the oven to 400 degrees F. Spread the chickpeas out on a parchment lined baking sheet. Sprinkle them with a bit of lime zest, chili powder, salt, pepper, and about a tablespoon of olive oil.  Toss the chickpeas to coat and slide the tray into the oven.  Roast until crispy and golden, about 15 minutes.
  2. Start turning the cauliflower into rice in batches.  Place a few handfuls of the florets into the bowl of a food processor fitted with the "S" blace.  Pulse the florets until you have small, rice-ish bits of cauliflower.  Scrape the "riced" cauliflower into a large bowl.  Repeat with remaining cauliflower.  (Note from Maxine: Don't go too crazy on this.  Make the cauliflower bits any size you like.)
  3. Whisk together the remaining lime zest, lime juice, a little splash of water, some salt and pepper, the grainy mustard, maple syrup, and 3-4 tablespoons of olive oil.  Pour it over the cauliflower rice and toss to coat.
  4. To the large bowl, add the radishes, parsley leaves, mint, scallions, chives, sliced apple and roasted chickpeas.  Toss it all lightly to combine.  Top it all with the diced avocado, sunflower seeds, and some more salt and pepper.

Notes from the Chef

If you don't have a food processor, some milling with a knife will get the cauliflower florets small enough, as long as you have the patience. also, I wrapped some of this mix in radicchio leaves, just because,. And I feel like some chopped up pickled jalapenos would just be so great here, if you have them around.


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.


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 for more details.


Check us out @MonroeVillageFarmersMarket for updates and pictures!


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