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National Farmers' Market Week
August 7th
9am- 1pm
In This Issue
This Week...
National Farmers' Market Week..
Recipe...
Looking Ahead...



Shellbark Hollow Farm's Tomme is back!  It is an aged raw milk goat cheese. Aged 5 months.

Charlestown Farm will be bringing some of its incredibly sweet Mirai corn as well as bulk boxes of tomatoes for canning and yukon gold potatoes in  addition to its usual selection of summer vegetables.

Hoagland Farm will be bringing peaches, plums, apples, blackberries, tomatoes, beans, squash, cucumbers, cantalopes, watermelons, pork, and other items. 


Forks Farm will be at market this Saturday loaded with cuts of grass fed beef - steaks, roasts, ground beef, natural hot dogs, specialty meats.  Also for sale by pre-order - pastured chicken, free range eggs, grass fed lamb, wild Alaskan Salmon and Gobbies pies.

Marci's Morsels has a fabulous selection of baked goods, some of which are gluten free.  A favorite is the coconut raspberry bars which prove that you don't have to be gluten free to savor these treats!  This week they will bring the following to market:
 
Regular Flour
�         Lemon Shortbread
�         Maple Shortbread
�         Old Fashioned Chocolate chip
�         Russian Tea Cakes
�         Traditional Toffee
�         Appalachian Spice Cookies
 
Gluten Free
�         Dark Chocolate Chip Cookies (Also Egg Free)
�         Coconut Raspberry Bars
�         Cinnamon Buns
�         Apple Nut Muffins
�         Zucchini Muffins
�         Almond Honey Bread
 
Vegan Gluten Free
�         Maple Berry Muffins
�         Earl Grey Tea Muffins
�         Buckwheat Blueberry Scones

North Star Orchard will have a large variety of fruit from here on out...Yellow and white peaches, several kinds of amazing plums, crunchy apples, European pears, and the occasional nectarines - it is high fruit season!
 Don't miss their first crop of (TRULY amazing!) garlic! Large cloves of really flavorful garlic will have you re-invent your cooking. They may only be around for a week or three, so don't miss them!

Paradocx Vineyard will be here-  followed by two "dry" weeks at the market, so stock up!

Make sure to stop by and try ICED by Betsy's two new market cupcakes, Peachy Cream & Parker House Pie, their version of Boston Cream Pie. If you are interested in pre-ordering cupcakes for pickup, email at [email protected] or call 610.755.7062. This month's charity is Alex's Lemonade Stand.
ICED by Betsy will have the following flavors at the market this week:
Peachy Cream- Our buttery vanilla cake filled with fresh peach puree. Frosted with sweet vanilla buttercream and a fresh, local peach slice!
Parker House Pie- A classic yellow cake filled with vanilla cream custard. Frosted with whipped buttercream and dipped in rich chocolate ganache. Named after the Parker House in Boston, Massachusetts where the pie was first contrived!
Southern Belle- A moist red velvet cake with a light chocolate flavor and a distinctive red color. Filled and frosted with velvety smooth cream cheese frosting. Topped with red velvet crumbs and a pecan.
PB & C- The most famous taste combination and our best seller! Our signature chocolate cake filed with a rich peanut butter center. Frosted with peanut butter buttercream and topped with a peanut butter cup.
Twisted Lime- My favorite pie turned cupcake! Lime infused cupcake filled with key lime curd. Frosted with key lime cream cheese frosting and topped with graham cracker crumbles and a slice of lime.
Life by Chocolate- Our signature chocolate cake filled with rich chocolate mousse. Frosted with decadent chocolate buttercream and topped with dark chocolate curls.


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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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by Phoenixville Hospital
on Third Saturdays

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Hello Market Shoppers!

It looks like the weather will be beautiful for the Market on Saturday as we celebrate National Farmers' Market Week.

This week's newsletter is packed with news from our producers, read all about new products and harvests (like garlic!) on the left side bar.  It is the 1st Saturday of the month, please join us in collecting food for the Good Samaritan Homeless Shelter in Phoenixville.  You can donate both perishable and non perishable items at the info area.

The Hungry Puppy will be back for their second week at the market and will feature top quality dog treats.  We love our doggy friends and enjoy seeing them at the market, but please don't bring your pets if they are not used to other dogs or do not do well in crowds.  Also, please make sure you dog is leashed.  Thanks!


We will continue our free raffle this month; details about the prize will be posted later.  You can enter every Saturday.  At the end of the month, we combine the month's tickets and draw a luck winner.  Congratulations go to Krista Goodman, our July winner!  Please drop by the info area to enter to win August's prize.

BFBL Logo
This Week...
Music: Joe Willson 
Activities:
Go, new kids toys, and Tomato tastings.
Massage:

Back to Health

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

Artisans' Gallery & Cafe
Backyard Bison
Birchrun Hills Farm
Charlestown Farm
Country Time Farm
Cressley's Greenhouse
Forks Farm
Handcrafted Cookie Co.
Hoagland Farm
The Hungry Puppy
Iced by Betsy
Jack's Farm
Kimberton Hills Dairy
Marci's Morsels

Mountain View Poultry
Northstar Orchard
Oley Valley Mushroom
Paradocx Vineyard
Peachbottom Farm
Quarryville Orchards
Saint Peter's Bakery
Shellbark Hollow Farm
Soap by Pat


National Farmers' Market Week
 

It is National Farmers' Market Week and in celebration, the Phoenixville Farmers' Market will have heirloom tomato tastings and a new selection of children's activities this Saturday.  Tastings will include tomatoes with enticing names like, Garden Peach, Pink Beauty, Red Zebra, and Aunt Ruby's Green, to name a few.

According to the USDA, The Phoenixville Farmers' Market is one of the approximately 6,000 in the country operating in 2010, of the 203 in Pennsylvania. The Phoenixville Farmers' Market began in 2002 with 4 farmers and has grown to have over 25 farmers selling a wide variety of products.

"We love the support of all of the regular market shoppers, who keep coming to shop in rain, heat, even snow! They've also patiently stuck with us during the several moves the market has made over the years. Phoenixville market shoppers are the greatest - thank you for making the hard work in the field so worthwhile!"  Lisa Kerschner of North Star Orchard 
 
"My favorite part of the market is the cheerful customers, friendly vendors,  smiling babies, happy dogs and being able to spend Saturday mornings outside at a beautiful market site!"  Betsy Gibbons of ICED by Betsy
 

"Our favorite thing about the Phoenixville market is the customers!  Everyone is positive, glad to see us, they ask good questions and are very supportive.  Phoenixville farmer's market customers seem glad to be at market and glad to support the market vendors:)"  John Hopkins of Forks Farm
 
"Hands down the people (vendors and customers)" Anna Doyle of Marci's Morsels
 
 
It is unanimous, the community we create every week is what makes the market so special and possibly makes the food taste better!
 

Recipe

Pasta with zippy herbed sauce

Here's a recipe that takes advantage summer tomatoes and the "TRULY amazing" garlic from North Star Orchard.  North Star has created a fabulous library of recipes that can be accessed here
8 ripe tomatoes, peeled and coarsely chopped
4 cloves garlic, minced
1 c fresh basil, chopped
2 Tbsp chopped fresh mint
2 tsp salt
1 tsp black pepper
3/4 tsp red pepper flakes
1/2 c olive oil
1 lb small pasta shells, or rotini
1/2 c freshly grated Parmesan cheese
1/2 lb Fontina cheese, finely diced (about 2 c)
Toss tomatoes, garlic, basil, mint, salt, black pepper, red pepper and olive oil. Let stand at room temperature at least 2 hours, tossing occasionally.
Cook pasta until al dente. Meanwhile, add Parmesan and Fontina to tomato mixture. Drain pasta and transfer to the tomato-cheese mixture in serving bowl. Toss.
Garnish as desired with additional black pepper. Serve warm or at room temperature.
Note: Best served fresh.


birchrun hills farm
Looking Ahead

Next week we will feature several local artists and the return of Two Cool Cookies, Sweetwater Bakery, Dolly's Dish & Birchrun on a Roll!
 
Here is the latest from Wild for Salmon:
"Yes, we had a great season in Alaska.  Lots of fish and cool temps.  It rained the majority of the time, but I'm sure we will get our fill of sunshine now that we are home; I've heard it has been quite warm in these parts.  We will be at Phoenixville market for August 21st, the 3rd Saturday.  We are really looking forward to it!!"  So are we!!