What's New....Oley Valley Mushrooms will be bringing fresh currants to the market. They
are usually used in sweet recipes such as, preserves and tarts. There
are two distinct fruits which are called currants: (1) the dried
zante grape; like a raisin, it is used in baked goods and (2) a fresh
tiny berry related to the gooseberry. Oley Valley is bringing the latter. The red currants can be eaten
fresh, out of hand, or you might want to try using them in this newletter's Fresh Currant Scones recipe.
One
Village Chief Roaster, Woodrow DeCasere, will be joining Artisans Gallery
& Cafe to provide a "tasting" of One Village's single origin
coffee. Woody will join the market with samples and
to answer any questions or provide information about One Village, our local
roaster. In addition, they will be bringing a large selection of 1 lb
bags of any of One Village's blended coffees. Don't forget your
"Coffee Coupon" . When you purchase 6 one pound bags
of coffee at the Market, you get 1/2 pound
free.
Whole Hearted Bakery
will be bringing some great raspberry streusel muffins,
sticky buns, sour cream cherry scones, and their usual nice selection of
cookies & cakes.
Gluten free items this week: vanilla macaroons with
pecans and cherries, chocolate macaroons, chocolate chip pecan cookies,
chocolate fudge brownies, chocolate almond biscotti, peanut butter cookies,
double chocolate peanut butter cookies, and cup cakes!
They regret that they will not have bagels this
week.
|
***************************************
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.
**************************************
|
Phoenixville Farmers' Market
Saturdays
9am-1pm
Bridge St. & Taylor Al.
Behind Family Dollar
Phoenixville, PA
*********
Artists at the Market
on Second Saturdays
*********
Health Screenings
by Phoenixville Hospital
on Third Saturdays
|
|
Are you ready for some heat? We are rounding the corner from spring into summer offerings during this last weekend in June. Peas, yellow summer squash, scallions, delicate purple potatoes, strawberries, and currants all indicate that even though the heat is just getting started, our summer veggies are here!
Next weekend is July 4th and we will have our regular market with lots of treats for you to enjoy with your friends and family.
Our biggest news of the week is the arrival of Joseph Matthew Doyle, son of Marci's Morsel's, Anna Doyle! He was born Sunday June 21, weighing 8 lb 3 oz. Welcome Joseph! Marci's Morsels will be available at Whole Hearted Bakery's booth while Anna is away.
One of our favorite websites, www.localharvest.org, is running a "Love your farmers' market" contest. The market that gets the most votes will win $5,000. If you love the market as much we do, click here and vote for us!
|
|
Recipe
Fresh Currant Scones
Oley Valey Mushrooms will be bringing fresh currants to the market, what a novelty!
2 cups organic whole wheat pastry flour
1/2 cup steel cut oats
6 Tbsp raw sugar (you could also use rapadura or honey)
3 Tbsp ground flax
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
10 Tbsp chilled unsalted butter, cut into small pieces (make your own fresh butter!)
1/2 cup currant mix (see below)
3/4 cup cold buttermilk
Currant mix:
Currants tend
to be very tangy and tart. To sweeten them a bit and break the berries
down to smaller bits throughout the scone, I like to make a quick blend
to use in the recipe:
3/4 cup fruit...I used fresh red currants (with a few gooseberries)
1 tbsp honey
In
a skillet heat the fruit and honey for a minute on high to bubble. Take
off of heat immediately, smash fruit a little with fork. Scoop out into
a bowl right away to cool.
Preheat the oven to 375ºF
In
a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda,
flax and salt. Using a pastry blender or a fork, cut the chilled butter
into the dry ingredients until the dough is crumbly. Fold in the
currant mix. Add the buttermilk and stir lightly with a
wooden spoon until the dough comes together to form a ball. (The dough
will be sticky, but don't overwork it - you want a moist tender scone!)
I like to use scone pans.
It keeps me from overworking the dough and also creates nice child
sized neatly shaped scones. If you
have a scone pan, at this point gently scoop the dough into your
greased scone pan (I like using coconut oil). Gently smooth.
If
you don't have a scone pan, no biggie. On a lightly floured surface,
pat the dough into a large circle about 2 inches thick. Cut the dough
into wedges. With a spatula, transfer the wedges to a baking sheet
lined with parchment paper.
If you like, before baking brush the top of the scones with cream and sprinkle raw sugar over the top to add a bit of sweetness.
Bake
for 22 minutes, or until the edges are lightly browned. Cool on a wire
rack. Best served warm
This recipe was found on the delightful blog,
CookEatThink. Thank you, Denise.
|
Looking Ahead
Come start your July 4th celebration off at the farmers' market next week. Children (and adults, too!) can try their hand at writing with an old fashioned quill pen, just like the ones used to write the Declaration of Independence. We'll have lots of goodies for holiday picnics.
Slow Food USA is promoting a food independence day on July 4th, encouraging everyone (and their governors) to eat locally produced food. Here is the link for more information: Food Independence.
Mark your calendars for July 11th and our Buy Fresh Buy Local Festival featuring special providers, food demonstrations, and a favorite local singer-songwriter, Carsie Blanton. Look for more details in next week's newsletter. The Hoagland family farm will also return on the 11th with cherries, raspberries and lots of vegetables!
|
|
|
|
|
