What's New....
Victoria O'Neill will be back at the market, not only sponsoring some creative children's crafts, but also featuring her Wrapadoodle baby wraps and upcycled baby clothes. Read more about Wrapadoodles here.
Marci's Morsels is back after their summer vacation and they will have a huge selection of traditional, gluten free, and vegan gluten free goodies for you to try. For a list of their flavors see our website.
Handcrafted Cookie will be back with some delicious cookie treats to eat at the market or bake at home!
Stargazers Vineyards will return after a summer break and will be tasting the last of summer wines,
Cabernet Franc Rose, Briar Patch-Dornfelder, plus the Chardonnay,
Sparkling
Traditional and Pinot Noir. They will have all 12 of our wines
available for purchase.
John and Kira's will have chocolate toffee at the market, it looks amazing!
ICED by Betsy's charity this month is Flying High Equestrian Therapy located in
Collegeville, PA. This week at the market, they will be featuring two new
market flavors PB & V and C3. Also, it is
the last week to vote us 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 cupcakes@icedbybetsy.com or call 610.755.7062. This week's cupcakes are listed on our website.
Artisan's Cafe is in the middle of remodeling their new location, but they will be bringing all their beverages to the upcoming Market on
Saturday - hot coffee, iced coffee & tea & bottle beverages.
Soap by Pat will not be at the market this week, but Baues' Busy Bees will have a selection of Pat's products for sale in their tent.
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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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Health Screenings
by Phoenixville Hospital
on Third Saturdays
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Hello Market Shoppers,
The fall is upon us and so are the great fruits and veggies that warm our bellies this season. We have steady harvests of delicious apples, butternut squash, mushrooms, greens, lima beans, and more at the market now. And, there is still time to savor the last of summer with hot peppers, peaches, corn, and tomatoes.
Our artists are back this week, we will feature jewelry, handcrafted wooden bowls, fiber arts, and baby items.
Last week's food drive was a great success and we were able to supply the Good Samaritan Shelter with lots of dry goods and several boxes of veggies. These will be processed at the shelter's various homes, thank you so much to our generous customers and farmers.
The raffle is back this week! We have several goodies from our producers that will be raffled off on Sat Sept 25th.
There is also a great event happening to support PACS in Phoenixville this Saturday. Every year Artisan cafe hosts the Empty Bowl Initiative and this weekend the public is invited to the Historic Yellow Springs ceramics studio from 12- 5 pm to make bowls for the upcoming event.
Read more about this event.
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Producer of the Week
North Star Orchard
Ike & Lisa Kerschner
3226 Limestone Rd.
Cochranville PA, 19330
northstarorchard.com
Last week I visited North Star Orchard with my family. The farm stands out from the corn and soy fields of the surrounding farms, the young orchards are bursting with fruit and solar panels are lining the roof of their home. Lisa brought us into the chilly freezers stocked with apples and Asian pears to pick up a snack for the tour.
The trees at their home location are two years old and when I stepped out and saw the Royalty apples hanging from the branches, I naively said, "Look guys when our trees are two years old, that's what they will look like". The trees look amazing and their success can be attributed to Ike's green thumb and passion for growing, along with the hard work of all of the farmers and interns. Everything is pruned just right and the trees all have their spacers and weights where they are needed, I will definitely have to ask Ike for some tips.
The Kerschner's started North Star Orchard in 1992 on leased land that they still are using. Their plan is to relocate everything to their own property, the one I was visiting, within the next few years. It will make life so much easier for them to have things all in one place! They bought the land in 2006 and have been getting it ready for full production ever since.
These are some of the last peaches, look with your eyes son! This week is likely to be the final week of peaches for the season.
Meet Beatrice the potato cleaner. She was made in New York, there is a copper pipe that sprays water while the cleaner spins the root vegetables and cleans all of the dirt off. All of the farmers and interns were very happy when she arrived!
We also got to try out the apple polisher. The soft bristles really makes the apples shine. At North Star, you will see that they are very smart about modifying things, building things themselves, and using what is available to them. They bought the whole production line just to modify and use the polisher.
The overlap of the summer and fall season is especially abundant at North Star Orchard, Lisa shares what to expect this week:
"This week at market, we'll have what will likely be the last peaches of
the season, so we hope you don't miss them. But, no worries - the fall
fruits coming in are fabulous. The Hosui Asian pears are more flavorful
than ever. One market customer remarked, "It's like Heaven in a little
orb." We'll also have an ever-changing selection of apples, from sweet
to tart, plus both apple and Asian pear cider. Veggie selections will
likely include lettuces and other green leafies such as Swiss chard and
kale. We'll also have potatoes, onions, acorn squash, and whatever else
is ripe and ready in the garden just prior to market."
Peaches and Heaven in a little orb, this is certainly a week not miss North Star!
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Recipe
Roasted Beet Salad
Makes 4 servings
1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed
1/4 cup sliced natural almonds
3 tablespoons olive oil
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/2 teaspoon salt
1 large North Star Asian pear
3 cups torn arugula or other salad green (3 ounces)
Preheat oven to 425°F. Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool. While beets are roasting, cook almonds
in oil in a small skillet over moderate heat, stirring occasionally,
until pale golden. Cool almonds in oil (nuts will get darker as they
cool). Transfer almonds with a slotted spoon to a small bowl and season
with salt. Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl. Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat. Quarter and core pear and cut into julienne strips. Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with māche, then pear. Sprinkle with almonds.
Cooks' note:
Beets may be roasted and tossed with dressing 1
day ahead, then chilled and covered. (Keep toasted almonds, covered, at
room temperature. Bring dressing to room temperature before using.)
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Looking Ahead
Several special producers will be at the market next week: Wild for Salmon, Yokibics, Penns Woods, Two Cool Cookies, Phoenixville Hospital Health Screenings, and raw foods chef, Lisa Montgomery.
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