What's New....
Phoenixville Hospital will be at the market checking blood pressure and doing health screenings.
Charlestown Farm has some new veggies this week: Asian Eggplant, Cantaloupe, and Purple Peppers.
North Star Orchard will continue to have luscious yellow and white peaches, a selection of
plums, and maybe (?!?) the first nectarines and crisp and juicy apples
of the year! Veggie selections will include Swiss chard, lettuce,
carrots, new potatoes, beets, summer squash (of course!!), and whatever
else is ripe and ready in the garden!
Calico Cutters Quilt Guild (www.calicocutters.com)
of West Chester will be selling beautiful baby quilts
created
by their generous members this Saturday, July 10 at the Phoenixville
Farmers'
Market. The price of each quilt is $75- cash or check only - - - 100%
of the proceeds will be donated to the Maternal Child Health Consortium
of
Chester County (www.ccmchc.org).
Photos
of the quilts can be seen at www.athreadfromtheedge.blogspot.com.
The Hungry Puppy is joining the market this week. Their puppy treats are created with canine allergies in mind, using 100% natural human-grade ingredients that have been
carefully selected based upon their hypoallergenic nature, natural
attributes and flavor.
ICED by Betsy is ready for another wonderful Saturday at the
market. Make sure to stop by the market to enjoy "all things zucchini",
including their special festival flavor "Undercover Greens", a zucchini cupcake- the perfect way
to get your children to eat some veggies!! There are still a few more
weeks to sign up to win free cupcakes or an ICED by Betsy t-shirt by
signing up to be on our e-mail list. Sign up at the market or visit our
website or facebook page. This week's flavors can be found on our website.
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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
*********
Artists at the Market
on Second Saturdays
*********
Health Screenings
by Phoenixville Hospital
on Third Saturdays
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Hello Market Shoppers,
In honor of the wonderfully prolific zucchini, we are celebrating Zucchini Fest this week! Cast you vote in our Farmers Zucchini Recipe Contest... which farmer will have the best recipe? We will also have zucchini bowling and other fun zucchini games like zucchini car racing.
Some zucchini facts:
- The word zucchini comes from the Italian zucchino, meaning
a small squash. The term squash comes from the Indian skutasquash
meaning "green thing eaten green." Christopher Columbus originally
brought seeds to the Mediterranean region and Africa.
-
The French snubbed zucchini for a long time until chefs learned to
choose small fruits which are less bland and watery. The French term for
zucchini is courgette, which is often used interchangeably for
yellow squash as well.
-
Although the term summer squash can mean a variety of different
squashes depending on to whom you are speaking, you can pretty much use
the different summer squash varieties interchangably.
The Hungry Puppy will be joining the market this week. We have been missing having a dog treat baker at the market and are thrilled to welcome Tonda Woodling to the market!
The fun, family friendly, Hootenanny at Camphill Kimberton Hills will take place this Saturday from 3- 10 pm.
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Producer of the Week
Producer of the Week:
Charlestown Farm
Naturally Grown Vegetables & Fruits
www.charlestownfarm.org
610.917.0252
Charlestown Farm, a CSA farm (Community Sustained Agriculture), founded in 2000, grows non-certified organic vegetables and small fruits, on 40 acres in Charlestown Township. Melissa Ingaglio, the farm manager, working
with a crew of three, plus help from the Andersen family and other volunteers, uses that acreage to produce a harvest enjoyed by the 150 members of the CSA, the many customers of the
Phoenixville Farmers' Market, as well as, two local restaurants. The harvest, which is savored in late spring, summer, fall, and winter, includes twenty varieties of heirloom tomatoes, such as, Cherokee Purple, Great White, and Striped German, as well as, Swiss chard, arugula, winter kale, leeks, sweet turnips, garlic scapes, strawberries, raspberries, and most other popular vegetables andsmall fruits.
Sustainability is a hallmark of the Charlestown Farm. The utilization of deliberate rotation of crops, and the use of green manure and cover crops protects and enhances the fertility of the soil. The carefully constructed network of swales, berms, and contour strips arranged throughout the farm has nearly eliminated soil erosion; an engineering feat, given the rolling topography of the region. Two solar panels provide energy to the farm, and the excess is sold back via the grid. To make their sustained lifestyle even more enjoyable, they built a cob oven with help from local artist and Second Saturday participant, Cara Graver, in which they make pizza.
Stop by the booth to speak with Melissa, or any of the other crew from Charlestown Farm to learn more about responsible, sustainable farming right in our own backyard.
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Recipe
Melissa from Charlestown Farm has shared her favorite zucchini bread recipe. We will be demoing several other zucchini recipes in our Farmers Zucchini Recipe Contest!
Zucchini Bread
Yield: 2 loaves or approximately 24 muffins
Ingredients
3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination
thereof (optional)
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24
muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then
zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as
well as nuts, chocolate chips and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester
inserted into the center comes out clean. Muffins will bake far more
quickly, approximately 20 to 25 minutes.
And, one more from Dan of Jack's Farm:
Zucchini PancakesMakes
12 pancakes
For the pancakes
3 medium zucchini, shredded
Salt
and
freshly ground black pepper
3 large eggs, beaten
1/2 cup
all-purpose flour
1 tablespoon extra virgin olive oil
1 cup
crumbled feta cheese
3 scallions, thinly sliced
1-2 tablespoons finely shredded fresh mint
1 teaspoon baking powder
(I forgot to add this! And they were fine)
4 to 6 tablespoons
vegetable oil, more as needed
For the yogurt sauce
2/3 cup plain yogurt
2
cloves
garlic, finely chopped
1/2 teaspoon salt
1.
Preheat oven to 250 degrees. Place
zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt.
Allow to drain for five minutes. Transfer to a cloth kitchen towel, and
squeeze hard to extract as much moisture as possible. Squeeze a second
time; volume will shrink to about half the original.
2. In a large mixing bowl, combine
zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon
salt, olive oil, feta, scallions, mint and 1/2 teaspoon black pepper.
Mix well, add baking powder, if using, and mix again. 3.
Place a cast iron skillet or other
heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat
until shimmering. Place heaping tablespoons of zucchini batter in pan
several inches apart, allowing room to spread. Flatten them with a
spatula if necessary; pancakes should be about 3/8 inch thick and
about 3 inches in diameter. Fry until golden on one side, then turn and
fry again until golden on other side. Repeat once or twice, frying
about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a
plate lined with paper towels, and keep warm in oven. Continue frying
remaining batter, adding more oil to pan as needed. Serve hot. 4.
For yogurt
sauce: In a small bowl,
combine yogurt, garlic and salt. Mix well, and serve on the side or on
pancakes.
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Looking Ahead
Next week, Ridge Valley Farm will be back with maple syrup.
Coming soon, Pure Blend Tea will be selling bulk loose tea at the market.
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