What's New.... we have a new massage therapist this week, Back to Health Massage Therapy. We will also be starting an ongoing vermiculture, worm composting, activity in the children's area.
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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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It looks like the rain will be over tomorrow leaving us with an ideal morning to get out and enjoy some great local food, local music, and local community!
This week at the market, come and enjoy some delicious, fresh strawberries, Asian greens, and lettuce. Also, cherish those mushrooms before the heat sets in!
You can learn how to play the oldest board game that is still played, help us START A WORM FARM, and hang out while enjoying the fingerstyle acoustic sound of Joe Wilson.
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Recipe
This weeks recipe is from Lori of Whole Hearted Bakery.
Pasta Primavera
Serves 6 to 8
Pasta Primavera literally translates to "Spring Pasta" and everyone needs to
know how to make a big, beautiful pasta dish for warm-weather get-togethers.
It's a crowd-pleasing, affordable contribution that goes with most anything,
anywhere.
Ingredients
1 pound Fettuccine, cooked al dente, drained (reserving 3/4 cup liquid)
2 tablespoons Extra Virgin Olive Oil
1/2 pound button mushrooms, sliced
3 cloves garlic, roughly chopped
2 large spring (or 4 green) onions,
thinly sliced
1 1/2 cups fresh green peas
Salt and ground black pepper
to taste
3/4 cup grated Parmesan cheese
2 tablespoons lemon juice
1
pint cherry tomatoes, halved
1/2 cup roughly chopped basil (optional)
Method
Heat oil in a large, deep skillet over medium-high heat. Add mushrooms and
cook until just golden brown, 3 to 4 minutes. Add garlic and onions and cook 2
to 3 minutes. Stir in peas, salt and pepper. Immediately cover and cook until
just tender, 2 to 3 minutes. Transfer to a large bowl and set aside.
In
the same skillet over medium heat, toss the hot, drained pasta with reserved
pasta water, cheese and lemon juice.
Gently toss mushroom mixture and
tomatoes into the pasta. Season to taste, transfer to serving bowl(s), top with
basil and serve.
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Looking Ahead
Next week is Second Saturday, look for new and familiar artisits, music, a new dog treat provider, some fun kids activities, and if mother nature is ready, fruit and veggies from Northstar Orchards!
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