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August 12th, 2009
In This Issue
What's new?
This Week...
Recipe
Looking Ahead...
What's New....
Marci's Morsels is back after a break to welcome their new baby, try some of their little baby sized cookie!

Stargazer Vineyard is also returning this week with fine local wine.

Oley Valley Mushrooms will be at the market with freshly harvested shiitakes, but can only stay until at 10:30.  Be sure to get to the market early if you want some.

North Star Orchard has sweet and super-juicy, "Hosui" Asian pears.  Although it's always sad to see the peach and tomato season dwindle, it means that the Hosui are here!  We'll also have apple cider, and possibly Asian pear cider.

Baues' Busy Bees will be returning to the market this week with honey and beesewax products!



We also have new artists joining us at the market:


Some people might call Richard Johnston an "accidental woodworker." Although working with wood has been a lifelong interest, Richard never planned to earn money with his wood working - it was a hobby that afforded occasional opportunities to build furniture and toys, refinish antiques and renovate several houses.  Retirement from a long career in IT management provided Richard time to focus more attention on wood working.  People began commissioning him to design and build cabinets, trunks and furniture, and he discovered wood turning. Richard learned to shape chunks of wood into useful objects that reveal the beauty hidden inside trees -  heartwood hues, grain textures, swirls of burls, even insect burrows - and  add character to what Richard calls "tree treasures."  For several years Richard has sold his hand-crafted items such as pens, paperweights, jewelry boxes and bowls at local art shows.  Richard continues to expand his wood turning skills, focusing on bowls turned from locally grown green (recently cut) wood - it's a terrific way to recycle wood, and produces some surprising results. 
Richard Johnston can be reached at PO Box 411, Valley Forge, PA 19481;  (610) 935-1026; email: richjj@icdc.com.


Pure Scents Candle Company www.purescentscandlecompany.com 

Hand poured in Chester Springs, Pure Scents Candles are made of 100% Soy Wax. These richly scented, natural candles burn beautifully. Soy wax candles are clean burning candles with virtually no soot, burn at a lower temperature, lasting longer, and burn evenly all the way down our containers. We use no stabilizers or dyes in our candles. 

We offer a selection of Glass and Tin containers in many scents. We are rolling out the Fall scents now, so come by and take a whiff! Already a Pure Scents Candle Lover? You can pre-order to be sure your favorite scent is ready to pick up at the Market! 

We at Pure Scents take pride in being a local small business and source our materials from US companies. We do use a lead-free German wick, but we are happy to know that we are making a superb candle while supporting American suppliers!





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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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Hi Market Shoppers,

This weekend is second Saturday at the market which means we'll be joined by talented local artists and a great local band, Mason Porter.  We are also celebrating our annual Salsa Festival with a salsa contest! 

Come to the Phoenixville Farmers' Market at 10am and make salsa with the fresh produce at the market.  We will have a taste contest and the maker of the salsa that gets the most votes as the best salsa will win $50 in farmers' market coupons that can be used anywhere at the market!  There will be smaller prizes for the cooks who do not win.
 
To enter the contest,
 
1. Email Elizabeth Comiskey at lizcomiskey@gmail.com
2. Prepare your recipe
3. Come to the Phoenixville Farmers' Market by 10am on Saturday, September 12th with the following:
          -knife, cutting board and other utensils you will need.
          -ingredients that we do not have at the market (ie, limes, vinegar, salt, etc.)
 

We will provide tomatoes, onions, peppers, garlic and some herbs.
 
Due to space constraints, we are limiting the number of contestants, so please be sure to enter early to make sure you get a spot!
 
 

peppers
This Week...
Music: 
Mason Porter
Activities:
Salsa Contest!!
Children's Crafts with Victoria O'Neill

Artists:
Victoria O'Neill
Cara Graver
Jose Juico
Peter Brukner
Richard Johnston
Tanya Jewelery
Camphill Kimberton Hills
Pure Scents Candles

We are a rain or shine market, but rain may prohibit some artists and musicians from attending.
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

Great Harvest Bread Co.
Greenhaven Farm
Hoagland Farm
Jack's Farm
John and Kira's
Marci's Morsels
Mitchell Program
Mountain View Poultry
Northstar Orchard
Ocean Earth Wind Fire
Oley Valley Mushroom
Peachbottom Farm
Quarryville Orchard
Shellbark Hollow Farm
Soap by Pat
Stargazers Vineyard
Sweetwater Baking Company

Whole Hearted Bakery
Pup Bistro

red peppers
Recipe
Pureed Red Pepper and Potato Soup
This is a beautiful soup with a deep, rich flavor to match the color. Make sure to strain the soup after you puree it, a quick step that also saves you the trouble of peeling the peppers.
2 tablespoons extra virgin olive oil, plus a drizzle for serving
1 medium onion, chopped
1 large carrot, peeled and chopped
Salt, preferably kosher
4 plump garlic cloves, green shoots removed, minced
1 tablespoon tomato paste
2 pounds (4 large) red bell peppers, seeded, membranes removed, cut in large dice
2 teaspoons sweet paprika
1 pound russet potatoes (about 2 medium), peeled and diced
2 quarts chicken or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, tied together in a bundle
Freshly ground pepper
For garnish (optional):
Garlic croutons (toast thin slices of baguette and rub with a cut clove of garlic)
Slivered basil leaves or chopped fresh thyme leaves
1. Heat the olive oil over medium heat in a large, heavy soup pot, and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and then add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and then add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.
2. Add the potatoes, stock, and bouquet garni, and bring to a simmer. Add salt to taste, one to two teaspoons, cover and simmer over low heat for one hour. Remove the bouquet garni.
3. Blend the soup until smooth in an immersion blender, or in a blender or food processor fitted with a steel blade. Work in batches, and cover the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.
Yield: Serves six to eight
 
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Looking Ahead

Next week, Wild for Salmon and Forks Farm will be at the market with salmon and beef!