Saturday, May 14, 2011
9am to 1pm

In This Issue

What's new?

This Week...

Recipe...

Forks Farm returns with their pastured meats. You can order online by clicking here until midnight, Thursday May 12th

The Hungry Puppy returns with their all natural dog treats

Pure Blend Tea returns with Special Grade Organic Matcha, Organic Whole Leaf Signature Blends and a wide variety Organic Sea Salts.

Spotted Hill Farm will bring a sopa perfect for the season - Gardeners' Soap, a shea butter soap with lemongrass and tea tree essential oils and very fine pumice for cleaning! A fresh smelling soap!

North Star returns with scallions, spinach, arugula, kale raab, kale, Swiss chard, lettuce, tomato plants, alpine strawberry plants, and fruit butters and applesauce.

Peachbottom Farm returns with produce and baked goods

Mountain View Poultry returns with wonderful pastured eggs & poultry, also cornish hens & sausage.

Charlestown Farm will have greens galore! For your appettite, they'll have beautiful heads of lettuce, spinach, arugula, lettuce mix, sprouts and herbs. And for your garden, they'll have a large selection of plants, such as zucchini, summer squash, parsley, cilantro, dill, and tomatoes.

Marci's Morsels will join us with their delicious baked goods

JACK'S FARM will have the seasons first small batch of USDA Certified Orgainc turnips and lettuce heads, spring garlic, limited supplies of asparagus, mixed greens and more! Plus USDA Certified Organic blueberry plants, potted herbs and more...and a special on Eggs (eggs are not certified organic)!

Stargazers Vineyard will return with 2 new wines! Cabernet Franc 2k9, Pinot Noir 2k9, our Sparkling Traditional and a market special celebrating their 33rd Leaf--Chardonnay 3for $33.

Shellbark Hollow will have their Marinated chevre, Raw milk aged Tomme, Tomato nest biscuits, spreads as well as their regular product.

ICED by Betsy will have the following flavors at the market this weekend:

Twisted Lime- My favorite pie turned cupcake! Lime infused cupcake filled with key lime curd. Frosted with key lime cream cheese frosting and topped with graham cracker crumbles and a slice of lime.

The Odd Couple

- Our signature chocolate cake with a sweet caramel filling. Frosted with salted caramel buttercream and topped with a chocolate covered pretzel. The perfect salty/sweet treat!

Dark Side

- A rich dark chocolate cupcake filled with fluffy marshmallow cream. Topped with chocolate ganache, dark chocolate buttercream, and a twirl of marshmallow!

No Crust Please!

- A delightful peanut butter cake filled with grape jelly. Frosted with the perfect pair of peanut butter buttercream and a dollop of jelly!

Nuttany Lion-

A deliciously sweet vanilla cupcake mixed with macadamia nuts and white chocolate chips. Filled with white chocolate mousse and frosted with vanilla/white chocolate buttercream. Topped with more white chocolate chips and chopped macadamia nuts. We Are Penn State!

Gluten-Free Schokolade Kuchen-

A traditional German chocolate cake made with sweetened chocolate. Filled with a sweet caramel filling and topped generously with the well-known sticky coconut pecan topping! Guten Tag!

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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
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Health Screenings
by Phoenixville Hospital
on Third Saturdays

Our Sponsors

Longview Development

Phoenixville Main Street CDC

Centregrafik

The Food Trust

Phoenixviile Borough

Hello Market Shoppers!

Our opening day was our best ever and we are looking forward to a great season!

Many of or producers sold out last week, but they are bringing MORE of their local goodies on Saturday.

We liked the Honey Bee Trail so much that we are going to have themed trails throughout the season. This week we are focusing on flowers. Continuing that theme, we will be planting sunflower seeds to take home in the children's area.

Fingerstyle guitar player Joe Willson will play for us this weekend. Welcome back Joe!

Don't forget to check out our recipe of the week below. It uses lots of ingredients available this week!

This Week...
Music: Joe Willson
Artists:
Abide
Cob Studio
Pure Scents Candle Co.
Recycled Roadhouse
Sidestitch By Ginny

Activities: All about Flowers and seed starting

Massage:

Gateway Bodyworks

Producers: (click on the names to read about them)
Artisans' Gallery & Cafe
Backyard Bison
Birchrun Hills Farm
The Budding Moon
Canter Hill Farm
Charlestown Farm
Country Time Farm
Forks Farm
Hoagland Farm
The Hungry Puppy
Iced by Betsy
Jack's Farm
John and Kira's Chocolates
LOST Gourmet
Marci's Morsels
Mompops
Mountain View Poultry
North Star Orchard
Oley Valley Mushroom
Peachbottom Farm
Pureblend Tea
Saint Peter's Bakery
Shellbark Hollow Farm
Spotted Hill Farm
Stargazers Vineyard
Sweetwater Baking Company

Recipe of the Week

(Ingredients in italics are available at the market)

Spinach Salad with Stir-Fried Pork & Warm Ginger Vinaigrette

Ingredients

1/2 lb. baby spinach, washed and spun dry (8 loosely packed cups)

3 Tbs. rice vinegar

2-1/2 Tbs. soy sauce

1 tsp. granulated sugar

1 lb. 1/4- to 1/2-inch-thick boneless pork chops, trimmed of excess fat and sliced crosswise 1/4 inch thick (or you can use beef/bison steak, or turkey cutlets or chicken breasts- all are available this week at the market!)

Kosher salt

1 Tbs. dry sherry

1 tsp. cornstarch

1/2 cup canola or peanut oil

2 tsp. toasted sesame oil

6 scallions, cut into 2-inch pieces

3-1/2 oz. fresh shiitake mushrooms, stemmed and thinly sliced (about 2 cups)

1/2 red bell pepper, seeded and thinly sliced or use sliced local turnips

2 Tbs. minced fresh ginger

Put the spinach in a large bowl. In a small bowl, whisk the rice vinegar with 1-1/2 Tbs. of the soy sauce, the sugar, and 3 Tbs. water. Put the pork in a medium bowl and season with 1/2 tsp. salt. Toss with the remaining 1 Tbs. soy sauce, the sherry, and the cornstarch. Let sit for 10 minutes.

Heat 1-1/2 Tbs. of the canola oil in a heavy, 12-inch skillet over medium-high heat until hot. Add the pork and cook, stirring, until it loses its raw color and is just firm, about 2 minutes. Transfer the pork to a clean medium bowl.

To the skillet, add 1-1/2 Tbs. of the canola oil and the sesame oil, scallions, mushrooms, and bell pepper. Sprinkle with salt and cook, stirring, until the mushrooms and scallions soften and brown in places, about 3 minutes. Transfer the vegetables to the bowl with the pork and toss.

Still over medium-high heat, add 1 Tbs. of the canola oil and the ginger to the skillet and cook, stirring until very fragrant, about 30 seconds. Remove the skillet from the heat, add the vinegar-soy mixture, and stir well with a wooden spoon or spatula, scraping the pan to incorporate the browned bits. Whisk in the remaining 1/4 cup canola oil; the mixture will remain largely separated. Transfer the vinaigrette to a measuring cup and whisk to emulsify thoroughly (the cornstarch from the browned bits will help).

Toss the spinach with half of the vinaigrette (or enough to lightly coat). Portion among four plates, top with the pork and vegetables, and drizzle with some of the remaining vinaigrette (you may not need it all). Serve immediately.

Adapted from Fine Cooking click here for the original

Looking Ahead

Next Saturday is Bike Day!

Bring/Ride your bike to the market to have it and your helemt checked out for safety complements of Phoenix Cycles
See (and maybe try out!) a Hybrid Bike courtesy of Hybrid-cycles!
Meet members of the Greater Philadelphia Bike Coalition.

Ellen April Soap, Dolly's Dish & Baues' Bees return

Phoenixville Hospital will conduct free health screenings