PHOENIXVILLE
FARMERS' MARKET
Regular Season
Saturdays
May 9, 2009
to
November 21, 2009
9am-1pm
Special Holiday Markets
(Food and Artists)
Nov 28, Dec 5, 12 & 19:
10am to 12pm
Winter Markets
2nd & 4th Saturdays,
January through April:
10am to 11am
Bridge St. & Taylor Alley
Behind Family Dollar
Phoenixville, PA
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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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What's New....
The Mitchell Program is back with gourd bird feeders and some indoor houseplants!
Stargazers Vineyards is celebrating Dornfelder Day at the market! They traditionally bring out their first wine of the vintage on the Saturday before Thanksgiving and have a feast with friends and customers at the vineyard.
Dornfelder is a German grape not very well
known here, usually blended into red wines to increase the color. They
have been doing it as a nouveau wine for several years. Nouveau, or new
wines, bottled just after they have finished fermenting, give people an
idea of what the vintage will be like. It is not a wine that improves
with age, but one that should be drunk soon after purchase. Coupled with market sausages, and of course other vegetables and fruits, a do-it-yourself Dornfelder Celebration will be made!
Forks Farm will join us this week. All preorders need to be in to them today, Thursday, so be sure to contact them, or get on their email list for timely reminders! They will have a large selection of beef cuts and other products for purchase at the market.
Wild for Salmon will be back this week. Stock up on some delicious fresh salmon or salmon spreads and smoked salmon for holiday appetizers.
This week, Jack's Farm will have Rosemary plants for yourself or hostess gifts.
North Star Orchard might be here for the last time this season, come and enjoy some tasty fruit for the holidays and for storing.
Artisan Cafe will be selling raffle tickets for the Phoenixville Foundry Gingerbread Raffle.
Soap by Pat will bring limited amounts of pear, spiced apple and bay
rum soap as well as the usual variety of handcrafted soap, lavender
lotion and doggie sprays.
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Hello Market Shoppers!
Well, this week brings us to our last regular 4 hour market of the year with lots of special items and traditional foods for your Thanksgiving Feast. We will have turkey, squashes, potatoes, vegetables, breads, cider, cookies, wine, hostess gifts, sticky buns, and more!
We are so grateful to all of our loyal shoppers for such a wonderful season; I even had a shopper deliver sticky buns to my home last weekend when we were sick and had to miss the market! You are all wonderful and we have so much fun creating this little "community in a parking lot" every week.
Many of our farmers grow food or raise animals year round so the Market will continue with limited hours throughout the winter! Between Thanksgiving and Christmas we will have weekly markets that run from 10am-noon. Aren't we so lucky to have access to such a large variety of local foods year round?
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Time: One hour plus 24 hours for drying bread
1 large loaf firm bread from Sweetwater Bakery or Great Harvest
1 pound oyster or trumpet mushrooms
1/3 pound pancetta, (or Countrytime Farm Bacon) diced small
10 tablespoons butter, more for greasing muffin tins
1 large chopped onion
1/4 cup minced shallots (about three)
Salt and freshly ground black pepper
1/3 cup white wine
3 1/2 cups diced pears (about four or five firm, ripe varieties like Bartlett or Anjou) plus one whole pear
1 teaspoon sugar
1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme
1/4 cup minced chives
1/3 cup chopped Italian parsley
2 cups turkey stock.
1. Tear bread into small pieces (you
should have about 16 cups) and set in roasting pan or bowl. To dry
bread, cover with paper towels and leave out overnight. Or, place on a
baking sheet in batches and lightly toast. Set aside.
2. Wipe mushrooms with a clean, damp
towel. Trim tough ends. Slice some thickly, chop others. Set aside.
Place pancetta in a large skillet over medium heat. Cook slowly until
fat is rendered, about 7 minutes. Remove to a large plate.
3. Add 2 tablespoons butter to fat in pan
and turn heat to medium high. Add onion and shallots, season with salt
and pepper, and cook, stirring occasionally, until just soft. Do not
brown. Remove to plate holding pancetta.
4. Add 3 tablespoons butter to pan. Add
mushrooms, season with salt and pepper and quickly sauté until starting
to brown. Remove and add to plate.
5. Add wine to pan and deglaze over
medium high heat, cooking until wine reduces by about half. Pour
remaining liquid over mushrooms. Wipe out pan and add remaining butter.
Add pears and sugar and season with salt and pepper. Sauté pears, in
batches if necessary, over medium high heat until they begin to brown
slightly.
6. In a large bowl or roasting pan, add
sautéed ingredients to bread. Toss lightly to combine. Add herbs and
toss again. Slowly pour one cup stock over mixture and toss. Add more
broth to make a very moist stuffing. Taste and adjust for salt and
pepper. If you are stuffing a brined turkey, remember that the bird
will add a bit more salt.
8. Just before roasting turkey, place
some room-temperature stuffing lightly inside a prepared bird. Place
whole pear in opening of cavity to help hold stuffing in the bird.
9. Preheat oven to 375 degrees.
Generously butter muffin tins and fill each with stuffing, pressing
down so each cup is well filled. Top each with one tablespoon stock.
Bake for about 20 to 30 minutes, until a golden crust forms on bottom.
To serve, use a butter knife to remove each stuffing muffin and invert
onto the plate.
Yield: Enough stuffing for a 12- to
14-pound turkey and a dozen muffin tins. If not stuffing a turkey,
recipe will fill two dozen muffin tins or a small casserole dish. -NYT
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Looking Ahead
Next week we will begin our Holiday market schedule. Come see us!
Weekly Holiday Markets:
(Food and Artists)
Nov 28, Dec 5, 12 & 19:
10am to 12pm
Winter Markets
2nd & 4th Saturdays,
January through April:
10am to 11am
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