What's New....
Birchrun on a Roll will be back this week! Stop by and congratulate Ruth on being one of three PA trucks at the Vendy Awards in NY.
Forks Farm will be at the market this week with a variety of cuts of beef. They are happy to fill pre-orders. Please email them for a list of available items by clicking here.
Charlestown Farm will have many new and exciting Fall delights this
week. In addition to Leeks, Bok Choy, and many salad and cooking
greens, they will be debuting their Daikon and Watermelon Radishes (you
have to taste these to believe it)!
At North Star Orchard- "An apple a day keeps the doctor away." So the saying goes, but of
course we think Asian pears count as well. This week, you'll be able to
select a different variety of apple or Asian pear for every day of the
week (and then some). Select one of each and you'll have a great variety
to get you through the week. Apples include Florina, Stellar, Razor
Russet, Sugar Snap, Royalty, Liberty, and maybe more! We now have THREE
kinds of Asian pears (Hosui, Yoinashi, and Olympic), to keep you happily
munching (and slurping). Grab a variety of fruits this week and enjoy
the amazing flavors Mother Nature provides!
Welcome
October! ICED by Betsy is introducing some new fall flavors to
celebrate the beautiful autumn season & fresh produce. Stop by and
try our apple, pumpkin, and cranberry cupcakes! In addition to the new
flavors, our Grandma B cupcake is a special October cupcake for Breast
Cancer Awareness Month. Susan G. Komen for a Cure Philadelphia is our
October charity. If you are interested in pre-ordering cupcakes for
pickup, email at cupcakes@icedbybetsy.com 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
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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 season is flying by and here we are at October. All month we will have lots of seasonal items and special events, so we are calling the whole month Octoberfest!
We'll kick off the month with our annual Fiber Arts Festival and we have talented artists and farmers joining us at the market:
- Cindy Pierson of Angel's Wool Farm will demonstrate spinning with her angora rabbit on her lap.
- Phoenixville Spinners a local group that came together last year will be spinning away
- Kimberton Waldorf School will be displaying and selling their beautiful fiber arts made by adults and children from the school.
- Dale Burch will be selling her beautiful handspun yarn. Some of it is plant dyed by Kimberton Hills and all of it is stunning. If you are a yarn addict, Dale's work is not to be missed!
- Camphill Kimberton Hills will also have their natural dyed roving, and finished items from the weavery.
It's the first weekend of the month and we will have our monthly food drive to benefit the Good Samaritan Men's Shelter. Last month, shoppers and farmers alike donated so much delicious and nutritious food- Thank you! We will have a collection box by the market table.
Birchrun on a Roll rolling to NYC on a trailer  |
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Recipe
Roasted Acorn Squash with Chile-Lime Vinaigrette
Adapted from Gourmet, October 2006
Makes 4 servings.
2 (1 1/2 - to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro
Put oven racks in upper and lower thirds of oven and preheat oven to
450°F. Halve squash lengthwise, then cut off and discard stem ends.
Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.
Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil
in a bowl, then arrange, cut sides down, in 2 large shallow baking pans.
Roast squash, switching position of pans halfway through roasting,
until squash is tender and undersides of wedges are golden brown, 25 to
35 minutes.
While squash roasts, mince garlic and mash to a paste with remaining 1/4
teaspoon salt. Transfer paste to a small bowl and whisk in lime juice,
chile (to taste), cilantro, and remaining 1/4 cup oil until combined.
Transfer squash, browned sides up, to a platter and drizzle with
vinaigrette.
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Looking Ahead
Next week is Second Saturday and we will welcome several artists.
Market favorite The Joe Hillman Band will entertain us with their great bluegrass music!
On October 30th the Phoenixville Area Timebank is holding their annual "It's About Time" Halloween Bash. For tickets and more info click here.
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