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.
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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!
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Recipe
Salmon Burgers with Quick Pickled CucumbersWild 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.
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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!
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