What's new?
Those of you who didn't make it to the winter markets will be pleasantly surprised to see beautiful locally raised mushrooms from Oley Valley Mushroom. This week we also have fresh, local asparagus from Willow Creek Orchard!
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The
Phoenixville Farmers' Market is a producer/grower market committed to
providing locally grown, fresh food, to preserving our agricultural
heritage, and to building community.
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Phoenixville
Farmers' Market
Saturdays
9am-1pm
Bridge St. & Taylor Al.
Behind Family Dollar
Phoenixville, PA
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Artists at the Market
on Second Saturdays
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Health Screenings
by Phoenixville Hospital
on Third Saturdays
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Opening day for the season is this coming Saturday, May 9th! Come join us as we celebrate the opening of the season. The market will be open from 9am to 1pm in our regular location, the municipal parking lot behind Family Dollar. The weather forecast looks rain free for tomorrow morning, but we will be here rain or shine. The farmers are harvesting the freshest available produce for the market and the bakers are busily proofing bread dough and baking cookies, all for our delight!
We have changed the format of the newsletter to make it easier to navigate. The "What's Fresh" section will list new items, particularly fruits and vegetables as they come into season. "This Week.." will have information about music, children's activities and a list of the producers coming that week. You can click on a producer's name for more information about them. "Looking ahead...." will have information about upcoming events, and about items that will be coming in to season soon.
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This Week...
We
have a great season ahead of us and everyone is busily getting into gear
for the warm weather. Herb,
vegetable, and ornamental plants are here, ready for you to enjoy in your own
garden this year. Our providers will be featuring great Mother's Day gifts and perfect
ingredients for brunch, dinner, or perhaps breakfast in bed.
The children's area will once again be
brimming with joy and creativity with Mother's Day card making and a chance to learn how to play the ancient game called, "GO."
Music:
Dirk Quinn Band
Activities: Mothers' Day Cards
Artists:
Cara Graver
Diving Cat Studio
Wendy Walton
Reis Renditions
Kimberton Hills
Producers: (click on the names to read about them)
Artisans' Gallery & Cafe
Backyard Bison
Baues' Busy Bees
Betty's Tasty Buttons
Birchrun Hills Farm
Country Time Farm
Charlestown Farm
Cressley's Greenhouse
Forks Farm
Great Harvest Bread Co.
Jack's Farm
Marci's Morsels
Mountain View Poultry
Ocean Earth Wind Fire (chair massage)
Oley Valley Mushroom
Peachbottom Farm
Shellbark Hollow Farm
Soap by Pat
Sweetwater Baking Company
Whole Hearted Bakery
Willowcreek Orchard
Guest Producers:
Eclat Chocolate
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RecipeAsparagus-Mushroom Flan 
2 Tablespoons butter
1 garlic clove, minced
1 large shallot, finely chopped
1/4 Teaspoon chopped fresh rosemary leaves (or any you may find in your garden or at the market, such as Chervil, chive, dill, tarragon, thyme)
1/3 cup chopped fresh parsley leaves
2 ounces fresh shiitake mushrooms, trimmed and thinnly sliced (you may substitute oyster or trumps)
1 pound of asparagus, trimmed and cut into 1 inch pieces
1 cup of heavy cream
2 large eggs, lightly beaten
3 Tablespoons of blue cheese, sharp cheddar, or Parmesan
1. Preheat the oven to 350 degrees
2. Melt butter in skillet. Add the garlic, shallot, rosemary, and parsley and stir over medium heat for 30 seconds, or until wilted. Add the shiitakes and asparagus and saute for 2 minutes, or until wilted. Stir in cream, bring to a boil, and remove from heat. Set aside to cool slightly.
3. Stir in the eggs and cheese. Pour the mixture into 4 lightly greased 1 cup ramekins or one 1-quart souffle dish. Place the ramekins in a baking dish filled with 1 inch of hot water and bake for 35 minutes, or until golden on top and a knife inserted in the center comes out clean. Serve warm.
Adapted from Smith and Hawken Gardeners' Community Cookbook.
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Looking Ahead...
At the market, we have so much to look forward to.
Strawberries will be coming in right around the corner, Stargazer
Vineyards will be featuring their own local wines in May, and soon we'll be
seeing some more favorite veggies like peas and broccoli!
We
have great musicians lined up this season, our May guests include
Blanko Dave and Chris Adams and Children's yoga with Ocean Earth Wind Fire.
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