friendsofsaintanns.org

Check out Forgotten Buffalo’s fan page to the R&L Lounges’ Lottie Pikuzinski—>

Great Stuff!

[Files pdf - see archive of bulletins here]

Click here to view 08/29/2010 bulletin – pdf—>

Tonight I read something over on Buffalo Rising about a large scale local public food venture on the outer harbor…I have recently read about other project ideas for local food initiatives around Buffalo.

All the concepts interesting except for one thing…none considering the Broadway Market for use.

Why is that?

We have this 100,000+ square foot market over here in B-F that is screaming for ideas to make it a success beyond the Easter season.  Why is it left out of the mix?

The picture above is from Saturday morning…a prime shopping day and time…what is missing is people.

Other cities have old public markets in neighborhoods like B-F that flourish.

What needs to be done to get the community and local entrepreneurs to help engerize and support it?  Why don’t we have the local idea people clamoring to help resuscitate it?

I just don’t get it…is it because it’s on the East Side?  Is it doomed…dying a slow death while on Easter life support.

The Broadway Market should be the hub of everything we love about Buffalo food and more.

It kills me to walk in on any given day and see it dying.

Instead of looking to create Buffalo food experiences elsewhere, we need more attention and love placed on this treasure that’s been around since 1888 before it becomes one those numerous places we reminisce about after it is gone.

It has been a little over a year since we lost Mike Miller.

I can’t tell you how many times since his death last year I have said to myself that I can’t believe he is gone.

I also find myself asking WHAT WOULD MIKE DO…and through asking myself that, Mike lives in my life and helps guide me in the things I do in B-F.  He is a guardian angel of mine now…reminding me constantly that what I and others do here on the East Side is a labor of love and important.

Thanks Mike…

So you have been wanting to jam!!!

Now is your op to do so!!!

Learn two methods of canning and how to make peach jam, even take some home!

The Broadway Market is offering this class is free on 09/02/2010 in conjunction with the Cornell Cooperative Extension, please call the Market office to reserve your spot 893-0705.

The Social Committee of the Parish Council is sponsoring a Half-Way to Dyngus Day Party, featuring Stephanie and Honky Band on Saturday, October 16th from 6:00 p.m. to 10:00 p.m. in the Main Hall of the Msgr. Adamski Social Center. Mark your calendar!!!!

Admission $ 10.00 per person; cash bar; kitchen available.

Tickets are now available before and after weekend Masses, at the rectory office during normal business hours or by calling Theresa Gonciarz at 893-3627.

http://www.ststanislauschurch.com/

(Brenda Alesii Reporting – balesii@entercom.com) Buffalo, NY — Last weekend the parking lot at Corpus Christi Church on Clark Street on Buffalo’s east side was transformed into a feast for the palate as contestants vied for the honor of serving the best pierogi. The third annual Best Pierogi Contest was open to all amateur cooks and, for the first time, businesses were invited to compete, using traditional recipes.

I had the pleasure of being among the judges at the Dozynki Harvest Festival, the Polish equivalent of our Thanksgiving holiday. I arrived early so I could watch some of the cooks at work.

[read full story--->]

Perhaps the blog site has been a little quiet these days. As our lives get busier, the blog gets quieter. We have been cleaning out old beds and planting new seeds, harvesting tomatoes, okra, cucumbers, onions, squash, peppers, eggplants. We have been figuring out ways to use the different produce. Alex, the pepper lady, has made three different kinds of hot sauce. She has also been drying peppers for the winter, making a beautiful ristra out of the Red Rocket peppers, and hanging the Joe’s Long cayennes up to dry. We have made tomato soup, tomato sauce, salsa, dried tomatoes, canned whole tomatoes and eaten our weight in tomatoes. Our 9 – year-old son made salsa out of the first tomatillos and we put it in the freezer (after ample taste testing). We have made about seven different kinds of cucumbers. My onions are pulled and curing in the upstairs of the garage. In a week or so I will braid them and hang them in the house. We have been working on cleaning and sorting the garlic. Those of you who came by the stand on Thursday noticed that I had some out for sale. We have also prepared for the stand twice a week, sold the produce, and put together a few CSA’s on each Thursday.

[read more--->]