What's New....
Forks Farm will be returning to the market this week, they come every third Saturday with fresh cut beef by the cut, pork, chicken and eggs
pre-ordered.
John and Kira's chocolates will be at the market. They are exceptionally good, and John even share samples- so make sure to check them out. This will be there only market this summer until the fall weather cools things down. It can be difficult for the chocolate to survive the heat. John and Kira stand by their product, though, and they generously pack every purchase on ice so that the tender chocolates will have no problems traveling home.
Puppylove Homemade will return with treats for your furry friends.
Birchrun Hills Farm may be featuring a new cheese- Red Cat, a washed rind stinky wonder!
Baues' Bees will be back at the market this week with freshly harvested raw honey!
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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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Hello Market Shoppers,
We had a great time at the Buy Fresh Buy Local Festival, thanks to everyone who joined us there last week. This Saturday fruit and vegetables abound as the summer harvest is coming in strong. We will also welcome back Forks Farm with their pastured beef and John and Kira's chocolate.
I am writing this newsletter from The Shore and my extended family and I seem to keep coming back to our love of the cheese selection at the market, so I thought it might be fun to share more about our cheese makers, Birchrun Hills Farm and Shellbark Hollow Farm. Neither was at last weeks market, but both will be in attendance this week.
Shellbark Hollow Farm, located in West Chester, brings cheese made from their Nubian goats. They have several types of chevres including:
- Sharp II which won Best of Philly 2008.
- Hot
and Sweet- red bell and habañero peppers blended into our fresh chevré
- Chivé-
finely minced garlic chives gently mixed throughout our fresh chevré
- Peppercorn
Mélange- a blend of four peppercorns freshly ground into our fresh
chevré
- Honey-
our fresh chevré whipped then blended with honey
- Sun
dried Tomato- a blend of sun dried tomatoes, herbs, oils and garlic
whipped with fresh chevre.
Birchrun Hills Farm is another delicious cheesmaker from Birchrun PA. Their blue cheese is mouth watering, very unique and smooth. It is hard to believe that this is only the third year that Sue Miller has been making cheese. This weeks features are:
- Birchrun Blue - a delicate buttery blue cheese
- Fat Cat - their own recipe; earthy, tangy with a grassy finish. Fat Cat
was featured as the Cheese of the Month in the Philadelphia Inquirer.
- Highland Alpine - a nutty sharp alpine style cheese that is aged 8 months.
- If we're lucky, this week will also innaugurate the newest cheese from Birchrun - Red Cat - a washed rind stinky wonder.
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Recipe
Grilled Chicken Sandwiches with sundried tomato goat cheese
This is what I am dreaming about eating on the beach...
2 1/4 pounds boneless chicken breasts
1 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
Salt
Pepper Shellbark Farms Chevre with Sundried Tomato Spread
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh thyme leaves
Sweetwater Bakery Seed Bread, or your choice of savory Great Harvest Bread
Directions
Combine the chicken breasts, vinegar, olive oil, and garlic. Season
with salt and pepper. Marinate for at least 4 hours or overnight.
Preheat the grill.
Remove the chicken from the marinade. Place the chicken on the
grill and grill for 4 minutes per side, or until the juices run clear.
Remove the chicken from the grill and set aside.
In a food processor, combine the sundried tomato chevre, with the oregano, basil and thyme. Process until well
blended. Season the cheese mixture with salt and pepper. Set aside.
Slice each chicken breast half in half. Spread
the sundried tomato goat chevre spread on the bottom half of each piece
of bread. Top the spread with a piece of chicken. Place the top
piece of bread on top of the chicken. Serve warm or at room temperature.
-or-
Chicken stuffed with Sundried Tomato Chevre
Using the same ingredients, marinate the chicken and then follow the instructions to stuff the breasts.
To form a pocket in chicken for filling:
Put the marinated chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a
pocket. Form pocket in remaining breast half in same manner. Divide filling between pockets and spread evenly with a finger. Pat chicken dry and season with salt and pepper. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, skin sides down, about 2 minutes. Turn chicken over and brown about 2 minutes more. Transfer skillet to middle of oven and bake
chicken until cooked through, about 15 minutes.
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Looking Ahead
Next week Cressley's Greenhouse will be at the market with freshly harvested produce.
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