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 ********* Artists at the Market on Second Saturdays ********* 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!
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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!
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