Aaaahhhh! A break in the heat! Thanks to all who braved the brutal temps last Saturday.
Luckily this Saturday looks way cooler...and as luck would have it we have lots of great reasons to linger around at the market this week.
25 Vendors are expected this week- our biggest showing yet, and a super opportunity to stock up on summer's freshest produce, pastured meats, maple syrup, artisan cheese, sweet desserts, guacamole, stuffed peppers, hand-crafted jewelry and wool products, all-natural soap and more. Check out our vendor roll call to see who is coming.
Saturday is Woody Guthrie's 100the Birthday Celebration, so we are thrilled to have a great folk music act on stage at our market this week. The Tungsten Trio is On Stage this week. Read about all about them.
Plus, we have Master Food Preservers under the tent this week to teach you canning basics, and this week we have a Recipe to help you savor sweet summer tomatoes and save some for long after summer's gone.
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What's Fresh This Week
Summer is in full swing, which means our farm vendors will be bringing lots and lots of delicious fruits and veggies, fresh from the fields.
Our produce list includes:
Apricots
Blueberries
Carrots
Corn
Cucumbers
Garlic, Organic
A Variety of Greens
Herbs
Leeks
Mushrooms
Peaches
Plums
Plumcots
Spring Onions
Squash. all kinds
Sugar peas
Tomatoes - a variety of heirloom varieties
Zucchini
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Help us Grow
Our Farmers' Market depends on the support of dedicated people in our community who are willing to share their time, commitment and expertise.
A few hours a month can make a big difference toward making our market successful and sustainable.
If you can lend a hand, please call us at 610.454.1050, or email us at farmersmarket@collegevilledevelopment.org.
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On Stage: Tungsten Trio
Great folk music is just one more reason to stop by the market on Saturday and stay a spell. This week we are joining in the celebration of Woody Guthrie's 100th Birthday with entertainment by the Tungsten Trio.
Why Tungsten? Well, according to the band's website, Tungsten is gray, brittle and tends to overheat when offering resistance: "a perfect description of us old folkies, " they say.
But the truth is, the Tunsgsten Trio keep lots of folks around here entertained with folk music, inspired by the Kingston Trio,...and a touch of humor. Don't miss it!
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Vendor Roll Call
Here This Week:
Anita's Guacamole - Guacamole made on the spot with the freshest ingredients.
Behmerwald - Perennials and shrubs, arrangements of garden flowers as well as some fresh cut flowers for making your own arrangements.
Bendy Brook Farm - Chemical and hormone-free, pastured beef, pork, poultry and eggs.
Fat Head Peppers- Peppers stuffed with quality Italian ingredients like sharp provolone and prosciutto, made in North Wales, PA
Fresh-A-Peel Hummus - Stop by to taste their fresh approach to hummus - savory, spicy or sweet!
Jenny & Frank's Artisan Gelato - authentic Italian gelato - the finest gelati, made in micro-batches, based on fresh, locally-produced dairy, fruit, and other ingredients.
Kay Bryant - One-of-a-kind, handmade and hand-sewn clothing, bags and jewelry.
Old Mill Gourmet -
gourmet jellies, jams and other products made from farm-fresh ingredients
Philly Bills Dills - Everyone's favorite pickles
Philading - Fantastic chocolate chip and berry scones, plus international food like Lebanese hummus, falafel and baba ganoush.
PV Produce- Produce, grown organically in a Perkiomen Valley High School by the Take Action student group.
Ridge Valley Farm -
maple syrup and maple products including: maple sugar, maple cream, maple coated nuts and maple walnut ice cream topping.
Royce Yoder- Hand-thrown pottery pieces, made in Royce Yoder's Lederach studio. His work can be found in galleries and shops all over the United States.
Saint Peters Bakery and Cafe - Artisan Bakery offering Fresh Breads and Pastries baked daily in our French, Steam Injection Ovens.
Soaps Garden- 100 % natural soaps and bath products
Tonya Lov hand-sculpted, porcelain and beaded jewelry is inspired by nature and created in Collegeville. Each piece is original and hand-made. Contact Tonya for information about custom-made designs
Yellow Springs Farm - Al and Catherine Renzi make Yellow Springs Farm cheeses using age-old processes borrowed from both French and Italian traditions.
See Ya Real Soon...
Annie Pod Press - original etchings and linocuts
Earth Energy Herbs -
Home-grown, and locally-produced, chemical-free apothecary creates herbal products traditionally used for healing both mind and body
family farm growing unique and heritage varieties of tree fruits and a wide variety of vegetables
Pure Scents Candles -
clean burning, beautifully-scented soy candles
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Dog Gone It!
We sure missed Barkley and all our four-legged friends around the market these hot, hot weeks. Hopefully, this Saturday should be a bit cooler, and a great time to stop by for a visit at Joe Paws for a drink and some furry company. |
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This Just In...
Vendor news, weekly specials
and a smattering of terrible puns and cliches
Nevin Mast of Bendy Brook Farm offers eggciting array of chicken parts and pastured pork products
Bendy Brook Farm had a busy week last week. They processed over 150 chickens, so they are now fully stocked in whole chickens, packs of legs and thighs, boneless/skinless breasts, and wings. They also are fully stocked with fresh pork loins, pork chops, sausage and bacon. Everything is pasture-raised and chemical and hormone-free.
Raising chickens isn't easy. Sometimes you have to think outside the boks. Nevin said it can be challenging to know how much of what products to pack up and bring along to market on Saturday, so he is suggesting that if you know ahead of time that you want something specific, (whether it's chicken, beef, pork, etc.) please call 610-404-2003, email Nevin@bendybrookfarm.com /or Facebook message your order to be sure they bring enough along.
Beth Reed of All Hands in the Cookie Jar is making Whoopie (pies)
Beth will be bringing Gluten-free Green Chile Corn Muffins, which are a perfect accompaniment to barbecue fare, as well as several types of cookies and Orange Whoopie Pies with Chocolate filling. She is hard at work in her test kitchen this week perfecting allergen-free whoopie pies, and hopefully they will be ready to share by Saturday.
Marianne and Tom Cozzolino of Jenny and Frank's Artisan Gelato are peachy, but not just peachy.
Congrats to Marianne and Tom for being featured in the Phoenixville Dish. Read about it here.
 Marianne will be at our market this week, highlighting the beginning of peach season with the return of Ginger Peach Gelato, winner of last year's market taste off. She'll also be introducing their new Watermelon Mint Sorbet in limited quantities for your tasting and critique. Additionally Jenny and Frank's will feature their popular Rustic Lemon and Chocolate Supreme flavors, and for those who may have missed the last few markets from the heat, a limited amount of Strawberry Sage, Classic Vanilla, and Blueberry Basil will be available.
Catherine Renzi of Yellow Springs Farms has got your goat (cheese).
 Yellow Springs Farm will feature Chevre with lemon pepper among other chevre flavors as well as Goat-zar-ella, other aged cheeses, too. These cheeses (especially chevre and Goat-zar-ella) are fantasic in a simple salad of sweet tomatoes and fresh basil with olive oil and salt and pepper.
Catherine will also have the farm's caramel sauces, and delicious unsweetened herbal iced teas made with wildflowers from the farm. They are all-natural, refreshing and calorie-free - the tea, not the caramel sauce. Sorry. Some things are worth a splurge!
Betsy Gibbons of ICED By Betsy is Going a Little Nutty
 Her cupcakes made it through the heat wave and are looking forward to seeing you at another beautiful summer market this Saturday!
The top of this week's line-up is...
Bee Nuttee - An almond-infused cake stuffed with an almond & honey pastry filling. Frosted with fresh, local honey cream cheese frosting and topped with a sugar honey bee.
Plus the Dark Side- A rich dark chocolate cupcake filled with fluffy marshmallow cream. Topped with chocolate ganache, dark chocolate buttercream, and a twirl of marshmallow!
Betsy's cuppies would love to celebrate with you this weekend! You can pre-order any quantity of cupcakes from the flavors of the week! Place your order via emailcupcakes@ICEDbyBetsy.com or phone (610)755-7062.
Marcy of Marcy's Granola is Going Nutty, Too
She will be at our market this week with two specials:
 Rebecca's favorite Vegan Cashew with Cranberries is for the cashew-lover. This is 100% Vegan and lightly sweetened with low glycemic index, organic, blue agave."
Marcy's Original Macadamia Nut with Tropical Fruits is sweeter than other Marcy's Granola flavors because of the choice dried fruits: papaya, pineapple and coconut. This granola still nourishes with basic beneficial mixture of all Marcy's flavors, but at the same time, it satisfies the person with a sweet tooth.
This week you can go a little nutty and bring home a pound of one of these great granolas for $1.00 off the regular price.
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Yes, We Can!
 | | Photo Credit: Anne Quinn Corr, State Colelge Magazine |
The sweetness of summer never has to end...if you learn how to save some for a cold winter day.
This Saturday, July 14, at our market, you can learn to can with the Penn State Extension's Master Food Preservers, Beth Miller and Charlie Breinig. Their educational demo will present the steps involved in preparing and canning applesauce, but the basics can be applied to many other fruits, veggies, jams and sauces.
Visitors to the demo will have an opportunity to see and hear about the equipment, supplies and methods required to prepare and can applesauce, using up-to-date safe practices. They will demonstrate the process step by step and answer questions about canning and preserving.
They will also distribute free literature containing safe and research-tested recipes for preserving fresh fruits and vegetables. The demo is a great introduction or refresher for the home gardener or farm market enthusiast, who wants to save some summer for later. To reserve a spot, shoot us an email at farmersmarket@collegevilledevelopment.org. The demo begins at 11a.m.
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Killer Tomatoes
Some for now. Some for Later...Maybe
 I love tomatoes - all kinds, all ways. To me they are the ultimate sign of summer. I love planting them, picking them and watching them ripen. I devour them in salads, chopped up with fresh basil in pasta, on sandwiches and as a sweet low calorie snack.
I know not every one shares my unconditional passion for tomatoes. In fact, tomatoes which were first eaten in South America, took a very long time to catch on here in America. They were believed to be poisonous, like the nightshade plant, until decades beyond the Revolutionary War. You can read all about the history of killer tomatoes here. It's really fascinating.
So it took folks a while to realize tomatoes would probably not kill you, but today its nutritional benefits are lauded. Tomatoes are packed with lycopene, an antioxidant recently found to promote bone health. Plus, tomatoes are rich in vitamins, good for a healthy heart, and may reduce the risk of cancer. But honestly, that has nothing to do with why I love them. I love them because they are delicious...and I believe I have just the recipe to win you over.
I discovered roasted tomatoes a few year ago, when a bumper crop of sweet grape tomatoes exploded in my garden. We were drowning in them, so much so that my family was going door to door begging the neighbors to take some, less they suffer another day on an all-tomato diet.
So, I took to the internet to find a solution, and there it was - Roasted Tomatoes. There are a million variations on this: higher temps, lower temps, grape tomatoes, whole tomatoes, longer cooking times, shorter cooking times, seeds, no seeds. I like to keep it simple so I shared what I like here. You might want to do a bit of research and experiment on your own.
 | | Photo credit: http://www.afarmgirlsdabbles.com/2010/08/23/roasted-tomatoes-with-basil-thyme/ |
a simple cooking method that brings out all the sweetness I love about tomatoes, plus a little Je ne sais quoi. Once roasted, they seem to go with everything - tossed in pasta with a bit of tangy goat cheese or served as an accompaniment to grilled chicken or pork, they make you look like a four-star chef. Really, I mean it. And it's so easy.
Here's what you need:
Tomatoes - grape or cherry tomatoes cut in half.
Basil - Fresh, Chopped, lots of it
Olive oil, sea salt, ground pepper
And if you really want to be fancy, garlic cloves or chopped onion.
Here's what you do:
Preheat oven to 425 degrees.
Toss halved grape tomatoes in a bowl with olive oil, salt, pepper, basil (and onion or garlic, if you choose). Then lay them on a foil-lined cookie sheet. Your kitchen will smell delicious!
Put the pan in the oven and wait. It will take 20 to 30 minutes, depending on their juiciness. Remove from oven when they look kind of black around the edges like they've been on the grill. Let them cool and then try not to eat them all before using them in a recipe.
The sugars are caramelized to make them super-sweet, but also they get a bit crispy outside and silky on the inside. Seriously good.
Now pair them with a great chevre from Yellow Springs Farm and a loaf of good French bread from Saint Peters Bakery. Or grill some chicken thighs or a pork loin from Bendy Brook Farm and pile them on top. Your friends and family will be very impressed.
And if there are any left, stick them in a freezer bag and save them for up to six months. But good luck with that. Mine barely make it out of the oven.
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 Over the Fence (News from the Neighbors)
Book Sale at Historical Society Extended
The Historical Society of Trappe, Collegeville, Perkiomen Valley Book Sale at the Dewees Museum has been extended through the Summer every Sunday from 1:30 to 4:00 p.m., as well as Thursdays from 9:00 a.m. to noon. Both community interest and donations of additional books have provided an opportunity to extend this fundraiser for the Society.
Book donations may still be dropped off at the Dewees Museum on Thursday mornings from 9:00 A.M. til noon. (Call to arrange a more convenient drop-off time.) The books should be in fairly good condition.
"Make an Offer" pricing makes it affordable for all. There are books for everyone, including fiction, non-fiction, history, self-help, biographies, children, and teens, as well as puzzles.
The Dewees Museum is located at the intersection of Main Street and Route 113 in Trappe. Call 610-489-7560 with questions or to set up a drop-off date.
Plan to stop by to make this fundraiser a success!
Keystone Grange Open House
Come out to the historic Grange Hall, 192 West Main Street in Trappe, PA. for an open house on July 21 after Noon to see what the Grange has to offer you, your family and your community.
The Grange is a non-partisan, non-sectarian, fraternal organization with roots in agriculture and community life. The Grange was founded as an agricultural organization but its members come from all walks of life.
Stop by to see their historical documents, pictures and more. Take a tour of our hall and learn how it is used in our community. Meet various Grange officers and members. They will also be previewing thier 40th annual Grange Fair. Be the first to know what will be at the fair! Reserve your spot at the Ice Cream Social! Cow pie bingo tickets and BBQ tickets will be on sale. Refreshments will be served and all proceeds will benefit Keystone Grange.
A Room with a View to Success
Are you looking for a place to locate or relocate your business in a great community with great storefronts and visability. Collegevilel Main Street can help you find just the right home for your business at very reasonable rates. Contact Rachael at 610.454.1050 or e-mail: manager@collegevilledevelopment.org
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