PHOENIXVILLE
FARMERS' MARKET
Special Holiday Markets
(Food and Artists)
Nov 28, Dec 5, 12 & 19:
10am to Noon
Winter Markets
2nd & 4th Saturdays,
January through April:
10am to 11am
Regular Season
Saturdays
May 8, 2010
to
November 20, 2010
9am-1pm
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Bridge St. & Taylor Alley
Behind Family Dollar
Phoenixville, PA
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Happy Thanksgiving from all of the farmers, artisans and bakers from the Phoenixville Farmers' Market. Even though our nation's official celebration of the harvest has passed, we can be thankful that the harvest continues as does the farmers' market! This week we begin operating with a shortened schedule, from 10 am to noon, but we will not be short on products. We'll have cheese, vegetables, eggs, coffee, pork and even warm cinnamon rolls and fresh baked bread. Farmer Lynn Hoagland will return to the market this week after a hiatus of several weeks.
 We welcome a new artist to the market. Dale Burch is a local handspinner who creates beautiful yarns. Reis Renditions will also come to the market with their handmade baskets, jewelry and unique wooden clocks.
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Providers This Week
(click on the name to read about the provider)
Artisans Cafe
Backyard Bison
Regular selection of bison meat plus, cowboy" back-scratchers made out of Buffalo Rib bones and Bison Yarn for the holiday season.
Birchrun Hills
Dale Burch
Handspun yarns!
Charlestown Farm
Sweet Winter Carrots, Spinach,Head Lettuce,Lettuce Mix
Mustard Mix,Mild Asian Greens Mix,Beets,Kale,Bok Choy
Countrytime Farm
Regular selection of pork
Hogland Farm
Apples broccoli,onions beets honey and pork . special this week will be whole and half hams
Jack's Farm
A mix of fall root crops and hearty fall/ winter greens.
They would love to have as many pre-orders as we can. Folks can email them early on the week to get a weekly availability and with orders
Marci's Morsels
Regular selection of cookies plus stocking stuffers and holiday gifts
Mountain View Farm
REgular selection plus eggs for holiday baking
Oley Valley Mushrooms
Shellbark Hollow Farm
Regular selection plus Marinated Chevre which is available in three flavors- Tuscan Bliss, Freschini, and Herb Blast. They are great for gift giving.
Soap By Pat
Sweetwater Baking
Reis Renditions
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Looking Ahead
Next week we will have lots of regular farmers and bakers.
Baues' Busy Bees will return with beeswax holiday candles.
Richard Johnston will have hand turned wooden bowls.
Purescents will have scented soy candles.
Northstar Orchard will return on December 19th. Please read their message below, "We'll attend the December 19th market. We'll have limited amounts of Gold Rush apples, plus our jarred items (which make great gift/hostess items!): Asian pear butter, apple butter, cider applesauce, and peach butter.
We are taking orders for bulk quantities of Gold Rush. As the supply is very limited, we encourage Gold Rush lovers to order their December stash soon! Here's the webpage to use:
http://www.northstarorchard.com/GoldRush.php"
Click here for a complete list of who is coming.
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Post-Thanksgiving Salad
Kale Salad with Pinenuts, Currants and Parmesan
Bon Appétit | February 2009
by Dan Barber
In a surprising twist, kale is served raw-and makes
for a substantial and satisfying winter salad.
Yield: Makes 6 to 8 servings
2 tablespoons dried currants
7 tablespoons white balsamic vinegar, divided
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 bunches kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
2 tablespoons pine nuts, lightly toasted
Parmesan cheese shavings
Place currants in small bowl; add 5
tablespoons white balsamic vinegar. Let
soak overnight. Drain currants.
Whisk remaining 2 tablespoons white
balsamic vinegar, rice vinegar, honey, oil,
and salt in large bowl. Add kale, currants,
and pine nuts; toss to coat. Let marinate
20 minutes at room temperature, tossing
occasionally. Season to taste with salt and
pepper. Sprinkle cheese shavings over
salad and serve.
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