What's New....
Hoagland's Farm will be bringing carrots, celery, fall squash, pumpkins, cabbage, cauliflower, brocolli,
peppers, egg plant, apples, honey, pork, possibly brussel sprouts, and
any beans and/or tomatoes we can round up as long as the first frost
holds off. We have been so lucky with the weather this season!
Get ready, Get set, GO! It's time to stake your claim in this year's Gold Rush Rush at North Star Orchard Time to claim what you'd like of this year's harvest of the most amazing apples and varietal cider. Order what you'd like now and pick them up at the market during the middle two weeks of November. New to The Gold Rush Rush??? Or are you an old hand anxiously waiting to stake your claim??? In either case, visit http://northstarorchard.com/GoldRush.php
Soap by Pat will bring some new products to the market this
Saturday, new varieties of lotion and massage oils, plus lavender
sachets. They make great gifts too! New soap this week is Lemongrass with Green Tea -- drop by for a sample.
Marci's
Morsels will bring the following to market: Regular
Flour ˇ Russian
Tea Cakes ˇ Traditional
Toffee ˇ Appalachian
Spice Cookies ˇ Peanut
Butter Chocolate Chip Cookies ˇ Pfeffernuesse Gluten
Free ˇ Dark
Chocolate Chip Cookies (Also Egg Free) ˇ Double Chocolate Peanut Butter Cookies ˇ Lemon
Shortbread (Also Egg Free) ˇ Coconut
Raspberry Bars ˇ Cinnamon
Buns ˇ Pumpkin Chutney Muffins ˇ Almond
Honey Bread ˇ Cheddar Cheese Bread Vegan
Gluten Free ˇ Maple
Berry Muffins ˇ Earl
Grey Tea Muffins ˇ Blueberry
Cinnamon Scones ˇ Cinnamon
Raisin Bread
Thanksgiving will be here before we know it and Mountainview Farm is taking pre-orders for turkeys.
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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! This will be a great week to pick up some maple syrup for your fall baked goods and warm oatmeal, when Ridge Valley Farm returns with their Montgomery county maple syrup! I am thrilled that it is soup making weather and also that the market is still providing a huge variety of veggies, including late season tomatoes! We are hoping to have face painting in the children's area on October 30th, and are looking for artistic volunteers. Please email us if you would like to help out. Several of you have been stopping by to ask about our fall/winter hours. Thanks to our wonderful farmers and artisans, we remain open year round market and will have lots of meats, cheese, produce, and baked goods all year long. Our schedule is as follows: Weekly markets from 9am - 1pm through November 20 Special Holiday Markets with Food and ArtistsNov 27, Dec 4, 11 & 18: *10am to 1pm* New longer hours!
Winter Markets 2nd & 4th Saturdays, January through April: 10am to 11:30 am
We are very excited about our Holiday Markets and for the first time will have locally grown and made wreaths and swags! Outdoor holiday markets are a long tradition in Germany and we are using them as a model for our own Phoenixville Holiday Markets. Look for more details in the coming weeks. We would like to have live holiday music at these markets and are looking for carolers, acapella singing groups, brass groups, etc to perform. Please email us if you have an interest.
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Recipe
Pumpkin and Feta Muffins For savory muffin lovers, I have included this recent recipe from a wonderful food blog, 101 cookbooks. I would substitute a harder cheese from shellbark to achieve the feta taste. For the full recipe, check out the blog!
1 tablespoon unsalted butter
2 tablespoons olive oil
2 cups / 9 oz / 255g cubed pumpkin or butternut squash, 1/2-inch cubes
salt and pepper to taste
1 large handful of baby spinach, chopped
2 tablespoons chopped parsley or cilantro
3 tablespoons sunflower seeds kernels
3/4 cup / 1 oz / 30g freshly grated Parmesan
100g / 3.5 oz / 1/2 cup cubed feta
2 teaspoons whole-grain mustard
2 large eggs, lightly beaten
3/4 cup / 180 ml milk
2 cups flour (see headnote at 101 cookbooks!)
4 teaspoons aluminum free baking powder
1 teaspoon fine-grain sea salt
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Looking Ahead
Forks Farm is taking orders for next week's delivery. You can email them to get their order form.
Country Time Farm will return next week with their delicious pork. Be sure to ask them about their trip to Italy!
Next week is our Halloween Celebration, come in costume and stop by for face painting, tie dying and treats!
Urisinus College is hosting a free event that might be of interest to many farmers' market shoppers. On Thursday, October 28, at 7:30pm, Anna Lappé, author of Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About it, will give a lecture about sustainability and our food choices. The lecture will be at
Also 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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