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Saturday, August 21, 2010
9am to 1pm
In This Issue
What's new?
This Week...
Producer of the Week...
Recipe...
Looking Ahead...

What's New....

The Phoenixville Hospital will be at the market doing health screenings this week.

Wild for Salmon will be at the market with their latest catch!  Their new website is gorgeous and is loaded with recipes and info about their salmon.  They will have fillets, portions, burgers, smoked salmon and more at the market this week. 

Marci's Morsels is baking away and will bring a variety of regular flour AND gluten free treats to the market this week.  If you are gluten free, or toying with going gluten free, her desserts really will make your life easier and tastier!  
 
Regular Flour
�        Maple Shortbread
�        Lemon Shortbread
�        Old Fashioned Chocolate chip
�        Russian Tea Cakes
�        Traditional Toffee
�        Appalachian Spice Cookies
�        Peanut Butter Chocolate Chip Cookies
 
Gluten Free
�        Dark Chocolate Chip Cookies (Also Egg Free)
�        Lemon Shortbread (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
�        Cinnamon Raisin Bread


North Star Orchard
What a great time of year! Summer fruits and veggies (peaches, tomatoes) are still in great abundance, plus we're seeing the start of a few fall fruits and veggies (apples, winter squash, etc.). There's enough around to suit your tastes, whether you're gorging on 'summer' or wanting to taste a bit of 'fall'.
Don't forget some of our processed goodies as well. The Cider Applesauce has popped up in a fabulous blog post on "Worth Every Bite" featuring a recipe for applesauce spice cupcakes. You have to check out the post not only for the recipe, but also for the pink flamingos!


ICED by Betsy is really shaking up the flavor line-up this week they will be featuring our newest market flavors Sweet Piggy, Schokolade Kuchen, and The Dark Side.  Also, they are thrilled that we were nominated as one of Philly's Best Cupcakes! Click on the following link to vote....  http://ctvr.us/icedbybetsy. If you are interested in pre-ordering cupcakes for pickup, email at [email protected] or call 610.755.7062.
This Week's Flavors.


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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,

We are so excited to have Wild for Salmon back at the market this week.  There is more info about their trip and products in the newsletter below. 
The Hungry Puppy, Yokibics, and Marci's Morsels will return this week.  Forks Farm is on vacation this week and will return on Sept 4th.

We have two weeks remaining for this month's free raffle!  The basket this month includes:

Backyard Bison Jerky
Soap by Pat's Artisan Gallery Coffee Soap
ICED by Betsy's gift certificate
The Hungry Puppy peanut butter oatmeal treats
Forks Farm ground beef
Paradocx Vineyard Bucket of Wine

Thanks to all of our generous donors!  Remember that entering the raffle also makes you eligible for our Thanksgiving Dinner Raffle! 

We will have a table at Phoenixville Green Festival tomorrow night, Friday Aug 20th.  Thanks to our volunteers for representing the market.  Be sure to check out the festival to find out more about sustainable projects in our local area and for a free viewing of "Greening Southie" at the Colonial Theater. 

backyard bison
This Week...
Music:  The Barn Swallows
Massage:
Ocean Earth Wind Fire


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

Artisans' Gallery & Cafe
Backyard Bison
Baues' Busy Bees
Birchrun Hills Farm
Birchrun on a Roll
Charlestown Farm
Country Time Farm
Cressley's Greenhouse
Dolly's Dish
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
Peachbottom Farm
Quarryville Orchards
Saint Peter's Bakery
Shellbark Hollow Farm
Soap by Pat
Sweetwater Baking Company
Wild for Salmon

Yokibics
fishy kisses
Producer of the Week
Wild for Salmon is back!  I thought it would be fun to have a little recap from their blog of what sounds like a truly amazing journey:

July 12th...We are now fishing 24 hours per day.   The biologists have met their escapement numbers and would like us to catch the rest of the salmon in this district.   In the last 20 hours alone, we have managed to catch 27,000 lbs of salmon!   During our career in the bay we have not seen anything like this.   The fish are blowing in (in crazy numbers), along with winds of 30-40 mph.    Steve, Cabot, Ricky, and I are working as fast as we possibly can.  Pick half the net, lay it back out in the water.  Go to the other end, pick the other half, lay it back out.  You get the net wet and it's full of fish!  We have off loaded the salmon from the boat 3 times.   Blood, sweat, and tears...of joy of course!

July 17, 2010...A day of trying events.  Today are refrigeration unit must have decided that it had worked too hard.  It quit on us in the morning.  We made our way inside the river to the dock to remove the part and install a new one.  (Luckily there was one on shore!)   12 hours later we are good to go and have been cleared by the refrigeration specialist. 
We had not planned on leaving this late in the day because of the tide (now it's low tide), but we needed to wait till the specialist was available.  Mind you, the tides fluctuate about 25 feet each tide at the river mouth.   So we set out for the small channel out to the bay. Things were motoring along nicely...until...bam!  "@#*!"  We have hit a large rock.  The imact was sudden and quick.  The deckhands managed to stay on the deck and the boat came to a complete stop.  The door into the cabin came off the hinges and we are resting at a 40 degree angle. After we all collected our thoughts, we watched to be sure no damage to the hull and no water was entering into the boat.   We were pinned between the tide exiting the river and this lovely rock...waiting for the tide to come back in and level us out.   In 2 hours we are upright and floating.  We are not taking on any water so this is good!  Now we just needed to fix the cabin door and we're back in business. (Door hinges are NOT easy to find in Naknek.)   The hardest part of all of this is not the manual labor needed to fix things, it's listening to your buddies on the radio catch fish while you're not.

I highly recommend reading more from Jen's blog.  I am captivated as I read about the storms they faced this season and how the winds dramatically increased the amount of salmon they were able to catch.  Thanks for the incredibly hard work guys!


Recipe
salmon burgers/pickled cukes

Salmon Burgers with Quick Pickled Cucumbers


Wild for Salmon burgers, prepared by grill top with pickled cucumbers, recipe below.


Makes 1 cup
Total Time: 20m
Ingredients
1/4 cup rice vinegar
1 tablespoon sugar
kosher salt
1 cucumber, very thinly sliced
1/4 sweet or white onion (North Star has sweet) thinly sliced

Directions
1. In a medium bowl, combine the vinegar, sugar, and 1/4 teaspoon salt, stirring until the sugar and salt are dissolved. Add the cucumber and onion and toss to combine. Let sit, tossing occasionally, at least 15 minutes and up to 6 hours.

flowers tomatoes
Looking Ahead

Next week we will have maple syrup, wine, kids yoga, a raw food demo and more at the market!



Yokibics creator, Gael Alba, leaves us with this gift of mindful eating:

"You need not have a lot of time; merely the sensation that you have all the time you need.  By slowing your breath, you slow down time.  This is a moment to savor and enjoy.
Slow your inhale, and enjoy this pause in your day.  Exhale, and let go of all the thoughts and stresses you brought to this moment...
enjoy the awareness that this meal is an oasis in the midst of your day.
As you slow your breath, you gentle your heart.
Accept this meal as a gift of nourishment, and be aware of the foods you choose.
See yourself savoring each and every bite...
May this day hold all the time and energy you need to be all that you can be."   Thanks Gael!