Newsletter V9-Wk18

masthead
Vol.9 Wk. 18 October 10, 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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PREVIOUSLY AT THE MARKET

 

Girl power at the Aquilera Tent.

Scott of Timber Buck displayed his inner grandfather..

Denise and Bev of GG Bakes..

Hello to the goat.

Samples of cheese at Clover Meadow..

Regulars at GG Bakes.

Strolling with the twins.

Jeff played the first half . . .

Mark, Mike, and Andy played the second half.

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

Giant pumpkins, hot mustard, pickled garlic scapes, free range chicken eggs, lettuce bags, winter squash, gourds, garlic, honey, tomatoes, sweet and hot peppers. And look for the big bowl of spider rings!

GG Bakes, Rochester

Fruit pies, cookies, and some special Halloween goodies.

MUSIC THIS WEEK

Mark4

Mark Foerty, known as Mark4, plays guitar, sings, and usually brings along some friends on percussion or keyboard.

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

Shredded Cabbage Salad with Pomegranate and Tomatoes

Sarit Packer and Itamar Srulovich bon appetit October, 2015

Serves 8

Ingredients

  • 1 small head of green cabbage, thinly sliced
  • 1/4 teaspoon sugar
  • 1 teaspoon kosher salt, plus more
  • 1/4 teaspoon freshly ground black pepper, plus more
  • 1/2 small onion, finely chopped
  • 1/4 cup fresh lemon juice
  • 1/4 cup vegetable oil
  • 1 tablespoon white wine vinegar
  • 1 pint cherry tomatoes, halved
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh mint
  • 1/2 cup pomegranate seeds

Preparation

  1. Toss cabbage, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, cover, and let sit at room temperature 30 minutes to allow cabbage to soften (or cover and chill up to two hours).
  2. Add onion,lemon juice, oil and vinegar to cabbage and toss to coat.  Let sit, uncovered, at room temperature 5 minutes.  Add tomatoes, cilantro, mint, and pomegranate seeds and toss to combine.  Taste and adjust seasoning with more salt and pepper as needed.

INSIGHTS FOR THIS WEEK

Aquilera Farms by Amanda Rayburn

It is a lovely day in Williamson, Wayne County, NY on the Aguilera family farm. In early September the counters are abundant with produce, such as lettuce, small white potatoes, gigantic Peaches and tomatoes, lush green peppers and beans, golden onions and lots more!

Aguilera Farms opened in 2003, but the story begins long before then. Francisco Aguilera grew up in Michoacan, Mexico. He would migrate to the United States and work for Farmers all over the country, literally from Geneva NY to California, and many states in between. When Francisco and his wife Esperanza moved to the United States in 2001, the youngest of their six children, Fabiola, was nine years old. Francisco continued to work for other farmers. He would take the fresh produce to farm markets and his children would come with him to help. They grew up on the farms and at farmers markets in towns and city farm markets, and they LOVED it!

In 2003, some land came up for sale nearby the Aguilera home in Williamson, NY. Francisco purchased the land, cleared a lot of it and began his farm with mostly strawberries, fruit trees of apples and peaches and a roadside stand. And then it didn't take the Aguileras long to double their farm land and expand their crop. In 2010, when the property doubled in acreage, the Aguileras added a greenhouse to the property in addition to row after row of lettuce, swiss chard, peppers tomatillos and piquin peppers for Esperanza's fabulous salsa!

The Aguilera's are one of the happiest, most welcoming families I've ever met; it must be the hard work and fresh air! Francisco and Esperanza have raised their six children, Leticia, Araceli, Juan, Gricelda, Francisco Jr. and Fabiola to value hard work and family, but also, education and independence. They work hard on the farm but have been encouraged to chase their own ambitions. Francisco Jr. is a graphic designer, Fabiola is a nurse, a Zumba instructor and just today, while I was visiting, she learned that she passed her exam to be licensed as a Physical Fitness Trainer.

Next summer find one of the Aguilera's or their friends at the following Markets:
Wednesdays - United Third Methodist in Sodus and our Monroe Village Farmers Market in Rochester
Thursday afternoon - Wolcott, NY and Saturday morning - Syracuse NY.

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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