A New Season Begins

Opening Day is here! The 2015 Brighton Farmers’ Market summer season begins this Sunday, May 24. We welcome Brighton Supervisor Bill  Moehle for the traditional vine-cutting ceremony to launch the season at 10 am. The Market is held every Sunday through October 25 from 9 am to 1 pm in the Brighton High School parking lot, 1150 Winton Road S., Rochester 14618. Welcome back to all our farmers, vendors, and community members! It’s going to be a great season!

Thanks to designer Lili Schwartz of www.liliandben.com for this year’s cool poster.

This Week at the Market – May 24

The early spring harvest is well underway, and there will be lots of delicious options for Opening Day, and for a Memorial Day picnic. Lakestone Family Farm is bringing certified organic fresh chicken, eggs, spinach, baby Swiss chard, baby kale, baby bok choi, Hakurei turnips, and radishes. Fellenz Family Farm will have certified organic arugula, lettuce baskets, sorrel, rhubarb, asparagus, kohlrabi, beets, Hakurei turnips, spinach, eggs, salad mixes, and herb and vegetable transplants for the garden, including patio tomatoes in five gallon buckets.

Lighthouse Gardens will have the largest variety of certified organic herb and vegetable transplants Todd has ever offered including tomatoes, peppers, eggplant, lettuces, kales, chards, beets, onions, cole crops and many others, plus an enormous selection of flowering annuals, perennials, hanging baskets, lettuce bowls, herb planters, berry plants, patio tomato planters as well as wheatgrass and bunches of green garlic. Andy’s Specialty Garlic & Produce is bringing certified organic red radishes, Hakurei turnips, arugula, rainbow chard, green kale, red and green leaf lettuce, salad bowl lettuce, napa cabbage, green cabbage, garlic powder, sauerkraut, and frozen tomatoes.

Fisher Hill Farm will have asparagus, kale, bok choi, leeks, green garlic, spring mix lettuce, Hakurei turnips, potatoes, onions, beets, rutabaga, fresh chicken (whole or half), eggs, and Red Jacket juices. Buzz’s Garden is bringing salad mix, baby kale mix, radishes, and chives. Dearhaven Farm learned this week that they are now USDA Certified Organic — congratulations Paul! He will be bringing asparagus, cilantro, fennel, mint, tarragon, lettuce mixes (romaine, oakleaf red, and bibb), baby greens, and some lovely overwintered leek. Organic Matters Farm will have lots of asparagus.

Growing Family Farms will have spinach; Tuscan, scarlet, and Russian kale; mustard greens; dandelion greens; pea shoots; potted basil, parsley, and dill; dried shiitakes; and Singer Naturals tart cherry juice. Bolton Farms is bringing Boston Bibb lettuce, lettuce bouquets, spring mix, arugula, red Russian kale, Tuscan kale, curly kale, cilantro, parsley, spinach (both hydroponic and soil-grown), bok choi, basil, Swiss chard, tatsoi, and micro greens. Clearview Farm will have certified organic onion scallions, baby leeks, early spring-dug red sunchokes, rhubarb, organically-fed free-range eggs, dried herbs, and dried cannellini and black beans.

Happy Hooves Organic Farm is bringing soy-free eggs from free-ranging hens, soy-free pork from pastured pigs, 100% grass-fed and finished beef, all certified organic and non-GMO. K&S Bischoping will have Gold Delicious and Jonagold apples just out of cold storage; Karen says they taste like they are just off the tree. Shannon Brook Farm is featuring certified organic, pasture-raised duck eggs, great for baking, and certified organic, pasture-raised meaty country-style pork spare ribs, pefect for a Memorial Day BBQ. Seaway Trail Honey will have honeybees in their observation hive, honeycomb and beeswax on display, and award-winning seasonal honey.

Nordic Farm is bringing many jams and jellies, four kinds of granola, pickles, relish, salsa, and is introducing a typical British scone made with Wohlschlegel’s maple sugar, delicious with any of the jams or jellies. Small World Food will have country multigrain bread, daikon kimchi, maple cashew granola, sauerkraut, kimchi miso scones, gluten free buckwheat sourdough bread, and apple cider vinegar. Tripleberry Farm is bringing pesticide-free traditional and reduced sugar jams including raspberry, strawberry, and tripleberry, plus moisturizing goat milk soaps in a variety of scents and unscented.

Le Petit Poutine returns with traditional, vegetarian (gf), bacon and egg, and sausage gravy poutine, plus s’more bites, lemon bars, ginger soda, and lemon lavender soda. Eat Me Ice Cream will have lilac ice cream pints and sandwiches on shortbread (regular and non-dairy/vegan); the Hug-Up ice cream sandwich (chocolate and vanilla ice creams hugged up on chocolate and vanilla cookies); and all real fruit freeze pops — passionfruit, blueberry, and rhubarb. Wohlschlegel’s  Naples Maple Farm is bringring a fresh batch of maple cream spread, maple mustard, maple garlic pepper rub for grilling, granulated maple sugar, maple cotton fluff, and four grades of maple syrup.

Smugtown Mushrooms will have fresh oyster mushrooms, fresh reishi mushrooms, mushroom grow kits, kombucha starter kits, nettles, and herbs. JonJohn’s Bakery will have mac and cheese, strawberry rhubarb pie, carrot cake, grandma’s breakfast cake, chocolate brownie muffins, blueberry and raspberry muffins, chocolate chip cookies, oatmeal cranberry cookies, lemon blueberry pound cake, German chocolate cake, peanut butter balls, and lemonade with fresh mint. Brian’s Kitchen is offering all natural ingredient cookies — regular, gluten-free, diabetic friendly, and vegan.

Pasta Classics is bringing a wide assortment of  handmade ravioli and fresh-cut pasta, including kale and cannellini bean made with red Russian kale from Lakestone Family Farm. Newbury Park Pastries will have chicken, beef stew, panang, veggie, crawfish etouffee, shepherds pot pies, and tarts and quiche. Ellie’s Gluten Free Bakery is bringing the following gluten, dairy, and soy-free items:  sticky buns, Italian bread, sandwich bread, pizza crusts, blueberry crumb cake, pumpkin bread, vegan chocolate chip banana bread, muffins, brownie pans, ultimate brownie pans, banana cake with vanilla frosting, cupcakes, and cookies.

Biscotti for Everybotti will have many biscotti favorites made with organic, natural, and local ingredients, including some new surprise flavors; stop by for a sample (vegan and gluten-free varieties available). Flour City Pasta suggests a recipe for a Memorial Day pasta salad made with tomato pesto radiatore. Breathe Yoga food truck joins the market with organic entrees, sides, drinks, and baked goods, including spring roll, hummus wrap, market salad, quinoa side salad, cold pressed juice, cardamom cookie, energy bar, and crispy brown rice snack; most items are gluten-free.

Also at the Market

Music will be provided by Flexitarians. The name means we never know exactly who or what we are going to get, but we’re excited that this week’s line-up includes great local musicians Bill Tiberio, saxophone(s); Maury Rosenberg, keyboards; Brian Williams, bass; Mat Bevan-Perkins, drums; and Rick McRae, trombone.

ColorBrightonGreen.org will collect recycling items; check here for items they are currently able to accept and recycle.

Please consider donating to the Brighton Food Cupboard, to support their efforts on behalf of the needy in our community.

EBT/SNAP Bonus Program

We’re pleased to offer our Market Bonus Program for EBT/SNAP customers. Purchase at least $10 in tokens with an EBT card, and receive $5 in bonus tokens to be used at the market to purchase EBT eligible foods.

Market Details

The Brighton Winter Farmers’ Market is held Sundays, 9 am to 1 pm, through October 25th in the Brighton High School parking lot, 1150 Winton Road S. The Market is sponsored by the Town of Brighton. More information about the market can be found at www.brightonfarmersmarket.org or on the Market’s Facebook page.

See you Sunday!