What's New....
Oley
Valley Mushroom has announced that the shiitake mushrooms will be back
in limited quantity this week and the supplies will increase as we move
in to fall.
Greens are back! JACK'S FARM will have USDA Certified Organic Spinach, Asian greens, Chard, Arugula, leeks, fall squash and much more...
Baues' Bees now has honey in 1 lb GLASS jars!
Soap by Pat has new and improved natural deodorant with more essential oils for
protection without aluminum. Also, new this week is Bug Repellent Stick
made with essential oils. New and fabulous soap: Basil Coffee Swirl.
Those "paint cans" you've seen at the Paradocx
Vineyard stand at the market actually hold wine! But many of you already knew that. Stop by next
time and you can sample Whitewash, Barn Red or Pail Pink from a
can. They go great with all the other good things you
are already getting.
Charlestown Farm will have a few new items- edamame, dill, and lots of potatoes!
From North Star Orchard, "A nice benefit of the warm weather this spring and summer is that
everything is coming in not only tastier and sweeter than ever, but
early as well. This should be exciting news to Hosui Asian pear and
Honeycrisp apple fans: we'll have both this weekend at the market! We'll
also have some other yummy apple varieties, including 'Golden Supreme',which, quite frankly, is not-to-be-missed. We'll still have peaches
too. It's a great time of year; lots of summer fruits as well as fall
fruits. Take your pick!"
ICED
by Betsy is bringing back some requested favorites this week, including
The Odd Couple, Dreamsicle, and Pure! We would like to thank all of you
that have voted for us at Philly's Best Cupcakes. If you haven't voted
yet, 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,
End of August? Really? As sad as the end of summer is, this is a great time to shop at the market when you can enjoy the best of both summer and fall harvests which are coming in right now. Tomatoes, sweet and hot peppers, summer squashes and fruits can be found alongside winter squash, melons, apples, pears, and greens.
This week we will be raffling off our August basket, so stop by and fill out a free ticket early for your chance to win:
A bucket of Paradocx's Whitewash Wine Fresh Oley Valley Mushrooms Bison Jerky Forks Farm Ground beef Soap from Soap by Pat ICED by Betsey cupcakes Peanut Butter Doggie Treats by the Hungry Puppy
Next week, Sept 4th, is our food drive. Please
bring your perishable and non perishable food to support the Good
Samaritan Homeless Shelter. Thank you!
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Producer of the Week
The Mitchell Program
In 1998, Saint Gabriel's System incorporated a therapeutic farm program into their residential rehabilitation center for delinquent youth. Cyrus Mitchell, a brother in the De La Salle order, initiated The Mitchell Program that now provides participants with the opportunity to work on a vegetable farm, care for animals (chickens, cows, lamas, donkey, guinea hens, dogs, and cats), receive nutritious food from the garden, attend cooking demonstrations, the opportunity to glean their food, and the opportunity to come to the market.
A young adult at St Gabe's lives at the residential program for four months, and in that time, they can choose to work at the farm program, if it is of interest to them. The Mitchell Program usually operates with a team of about 8 youth. After six weeks on the team, the individuals can choose to move on, or stay on at the farm. On average, about 6 out of 8 team members will stay.
When asked about their experience working in the garden, the biggest draw is being able to attend the Phoenixville Farmers' Market, and some of the other local markets. Hot summers like these are challenging for all of us, and it is true for the boys in the Mitchell Program. Being out in the hot sun when you are used to a completely urban environment is a very big challenge. Taking care of plants and food is foreign for most of them. But, when the boys get to the market, those challenges are overridden by a sense of pride in their work. It is empowering to see people buy the food they cared for in the garden, connecting them to the process, and to others. Being at the market helps the garden team develop social skills and a greater sense of trust.
The garden at The Mitchell Program is small, but they are looking at expanding into the winter. With the aid of their greenhouse, Dagmar Holl and Jenn Romano, the leaders in the program, hope to provide the (Phoenixville) community with food year round. They are also hoping to incorporate biodynamic methods in their garden next year. Despite the paperwork that is required to volunteer at The Mitchell Program, they are hoping to expand their group of volunteers. They have one PFM shopper working in the garden every week and it has been a huge help for them. Individuals with special skills to share in a talk or a demo do not need to go a paperwork process. All of the money that is earned at the market goes back into the Restitution Fund for the program which is accessible to any individual that completes all requirements of the six month program after residency. It also supports The Garden Fund, enabling Dagmar and Jenn to bring in special guests and speakers. The Mitchell Program has been attending the Phoenixville market since its early years and is proud to be a part of its growth. This week The Mitchell Program will have flowers, sugar pie pumpkins, string beans, other veggies, and fresh pick decorative gourds ready to be dried and decorated at home.
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Recipe
Chicken Thighs with Leeks and Shiitakes
Ingredients 2 Mountain View Poultry chicken thighs 1 tablespoon all-purpose flour 3 teaspoons extra-virgin olive oil, divided 1 large Jacks Farm leek, white and light green parts only, diced 4 ounces Oley Valley shiitake mushrooms, stemmed and sliced 1/2 cup Mt view/homemade chicken broth 1/4 cup Paradocx white wine 1/8 teaspoon salt 1 teaspoon minced fresh Jacks tarragon or 1/2 teaspoon dried
Directions
Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour. Heat 2 teaspoons oil in a large nonstick skillet over medium-high
heat. Add the chicken and cook, turning once, until browned on both
sides, 4 to 6 minutes total. Transfer to a plate and cover with foil to
keep warm. Add the remaining 1 teaspoon oil, leek and mushrooms to the pan.
Cook over medium-high heat, stirring often, until the vegetables are
tender, 6 to 8 minutes. Sprinkle the reserved flour over the vegetables and stir to coat.
Add broth, wine and salt and bring to a simmer. Return the chicken to
the pan and simmer, turning the chicken occasionally, until it is cooked
through, 4 to 6 minutes. Stir in tarragon.
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Looking Ahead
John and Kira's Chocolate will return next week along with Kimberton Hills Dairy, Chef Steph food demo, Border Salsa, Penns Woods Winery, Go and more!
Next week is our food drive. Please bring your perishable and non perishable food to support the Good Samaritan Homeless Shelter. Thank you!
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