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Saturday, June 12, 2010
9am to 1pm


In This Issue
What's new?
This Week...
Producer of the Week...
Recipe...
Looking Ahead...
What's New...

Two Cool Cookies,
a producer that has been with us in previous seasons will be back at the market this week!  They will have organic ice cream cookie sandwiches as well as eight ounce take-home containers of ice cream and ice cream with cookies mixed-in. The ice cream is made using fresh, organic and locally produced ingredients, including cream from Seven Stars Farm in Kimberton. Seasonal and traditional flavors will be sold at the market including strawberry ice cream (using organic strawberries from Willow Creek Orchards) with shortbread cookies, apple pie ice cream with graham cookies, lemon mascarpone ice cream with vanilla cookies, peanut butter ice cream with chocolate cookies and vanilla ice cream with chocolate chip cookies. Their website can be checked for updates and flavors to be featured at the upcoming market.

Stargazer Vineyard will be at market on June 12 and will be introducing their latest release Gruener Veltliner GV 2009.  It is a white wine popular in Austria similar to Sauvignon Blanc and Pinot Gris.  They will also have our Sparkling Rose of Pinot Noir and their  Cabernets Sauvignons for tasting.  All wines will be available for sale.

Lisa Montgomery, a local raw foods chef and author of Raw Inspiration: Living Dynamically with Raw Food will be demoing some recipes from her book!

Hoagland Farm will be at the market this week with strawberries, cherries, asparagus,honey,peas, pork, and hopefully rhubarb and raspberries.

Jim Rendi will also be back this week demonstrating his fine woodworking skills by crafting stunning windsor chairs.

John and Kira's Chocolate have produced a great video on their company which stirred my heartstrings (dark chocolate + urban farms = love).  After viewing their video, think giving your Dad drunken figs for Father's Day.  Did you know how John proposed to Kira?



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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
Under the Gay Street Bridge
Accessed from Taylor Alley
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,

It is second Saturday and we are happy to feature some of the area's best artists, just in time to find the perfect Father's Day gift.  You can read about the individual artists via the links below.

Also, this week we are welcoming Two Cool Cookies back to the market!  You may remember their wonderfully local ice cream sandwiches from a few years ago, now they will have containers of local ice cream for sale too.

Lisa Montgomery will be doing a raw food demo from her book AND we have John Costello, finger picking his soulful blues and spirituals.  It is not to be missed!

There is a great benefit coming up that you should know about:
On Sunday June 27th, dine with Sue Miller of Birchrun Hills and Pete Demchur of Shellbark Hollow while enjoying a 5- course tasting menu prepared by  Chef Eric Yost of the White Dog Cafe in the bucolic setting of Fox Hollow Farm.  Eric's menu will feature products from local farms including Shellbark Hollow and Birchrun Hills.  Eric has paired unique American wines to be served with each course.  $125 per person supports Fair Food.
Please call (215) 386-9224 to make a reservation to this benefit. 



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This Week...
Music: 
John Costello
Artists:
Richard Johnston- Gorgeous wooden bowls and other woodwork

Reis Renditions- handcrafted wood frames, clocks and desk accessories

Jose Juico- Ikebana arrangements and vessels

Tonya Lov- Handmade porcelain Jewelry

Camphill Kimberton Hills- an assortment of crafts from their fiber workshop and woodshop

Jim Rendi- Windsor Chair Company

Activities: 
*** Crafty Bugs ***-
a hands on recycled egg carton craft for kids
Massage:
Back to Health

Producers:
  (click on the names to read about them)

Artisans' Gallery & Cafe
Backyard Bison
Birchrun Hills Farm
Birchrun on a Roll
Charlestown Farm
Country Time Farm
Cressley's Greenhouse
Dolly's Dish
Handcrafted Cookie Co.
Hoagland Farm
Iced by Betsy
Jack's Farm
John and Kira's Chocolates
Kimberton Hills Dairy
Marci's Morsels
Mountain View Poultry
Northstar Orchard
Oley Valley Mushroom
Peachbottom Farm
Saint Peter's Bakery
Shellbark Hollow Farm
Soap by Pat
Stargazers Vineyard
Sweetwater Baking Company
Two Cool Cookies
Willow Creek Orchard

Saint Peters Bakery
Producer of the Week
St. Peter's Bakery  
Caf�, Bakery, & BYOB
www.saintpetersbakery.com
[email protected], 610.469.7501 

On the banks of French Creek, Melanie Melle, executive pastry chef for St. Peter's Bakery, creates delicious, healthy fresh breads.  She uses unbleached and bromate-free flour, and avoids the use of artificial coloring, preservatives, stabilizers, and additives.  Her breads include Rustic White, Multi-Grain, Apple Raisin Walnut, French Baguette and Calamata Olive (which is in high demand; come early to get yours).  Now that summer is upon us, these breads, which have been shaped by hand, and are as much a feast to the eye, as  they are a delight to the palate, make superb  gifts for hosts of barbecues  and picnics. 

Melanie entices market shoppers with more than her wondrous breads.  She brings to market muffins, scones, and croissants (try the ham and cheese croissant with rich, dark coffee; breakfast-on-the-go becomes a culinary delight). At the bakery proper, cookies, brownies, pies, and cakes abound. And because it is run as BYOB, on a Friday night you can swing by with your favorite wine to St. Peter's Bakery and enjoy their signature Semolina pizza while listening to the serenading local musicians.
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Recipe
Pork Medallions with Cherry Sauce

1 pound Country Time Farm pork tenderloin
3/4 cup cranberry juice or apple juice
2 teaspoons spicy brown mustard
1 teaspoon cornstarch
1 cup Hoagland Farm cherries, halved and pitted
Salt
Freshly ground black pepper


Trim fat from pork. Cut pork crosswise into 1-inch-thick slices. Place each slice between 2 pieces of plastic wrap. With the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Sprinkle lightly with salt and freshly ground black pepper.
Coat an unheated large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add pork; cook for 6 minutes or until pork is slightly pink in center and juices run clear, turning once. Transfer to a serving platter; keep warm.
Combine cranberry juice, mustard, and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir cherries into mixture in skillet. Serve over pork. Makes 4 servings.


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Looking Ahead

Dirk Quinn Band is going to be with us next week- get your dancing shoes ready!

Angela Miller grew up in Coventryville and became a NYC publisher before she followed her dream of owning and running farm in Vermont.  The award winning cheese making farm is the subject of her memoir, Hay Fever, which she will share with us next week.  You might hear her being interviewed for WHYY in the meantime

Lisa Kerschner
of North Star Orchard is writing a 3 part blog series on the myth of high prices at farmers markets.  Her first article is available here:  You Get What You Pay For