June Header
Saturday, July 16, 2011
9am to 1pm
In This Issue
At the Market this Week
Canning Recipe
News from Our Producers
Recipe...
Looking Ahead...
Ball Complete Guide to Preserving

At the Market this Week

 

Music:     Balnko Dave

  

Children's Activities: Charlestown Play House  

 

Discover You Can:  We have already given away 2 Ball Canning Discovery Kits. This week we will raffle off a Ball Complete Guide to Preserving. It is full of great recipes as well as basic canning information.  Be sure to stop by our table to enter!

 

Special Guests:

Phoenixville Hospital- health screenings 

Cara Graver- nutrition info 

EMS- bike checks 


  

Massage:  Back to Health 



 
Producers:

  (click on the names to read about them on our website)

 


Artisans' Gallery & Cafe
Backyard Bison
Baues' Busy Bees
Birchrun Hills Farm
Charlestown Farm
Country Time Farm
Dolly's Dish
Ellen April Handcrafted Soap
Forks Farm
Iced by Betsy
Jack's Farm
John and Kira's Chocolates
LOST Gourmet   

The Mill at Anselma
Mompops
Mountain View Poultry
Northstar Orchard
Peachbottom Farm 

Pureblend Tea 
Saint Peter's Bakery
Shellbark Hollow Farm
Sweetwater Baking Company   

 

Discover You Can

Canning Recipe   

Featuring This Week's Produce

 


Peach Salsa Recipe

From the Ball Complete Guide to Preserving

 

Makes about eight 8-ounce (250 ml) jars

 

1/2 cup white vinegar 125 ml

6 cups chopped pitted peeled peaches 1.5 L

1 1/4 cups chopped red onion 300 ml

4 jalapeno peppers, finely chopped

1 red bell pepper, seeded and chopped

1/2 cup loosely packed finely chopped cilantro 125 ml

2 Tbsp liquid honey 30 ml

1 clove garlic, finely chopped

1 1/2 tsp ground cumin 7 ml

1/2 tsp cayenne pepper 2 ml

 

1. Prepare canner, jars, and lids. 

 

2. In a large stainless steel saucepan, combine vinegar and peaches. Add onion, jalapeno peppers, red pepper, cilantro, honey, garlic, cumin and cayenne. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.

 

3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

 

4. Place jars in canner, ensuring they are completely covered with water by 1-2 inches. Bring to a boil and process for 15 minutes. Turn off heat and remove canner lid. Wait 5 minutes, then remove jars, cool and store.

 

     
 
***************************************
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.
**************************************
 
 
 
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 
 

Our Sponsors


Longview Development 

Phoenixville Main Street CDC 

Centregrafik 

The Food Trust 

Phoenixviile Borough 




Join Our Mailing List
::

Market Photo of the Week

Baby Goat 

  

  

Donna Pond's (of Spotted Hill Farm)bottle fed baby goat was the star of the market last Saturday.  She promises to bring her back later in the fall so we can see how much it has grown!

Hello Market Shoppers!
 

The weather tomorrow will be perfect for a morning at the Market!  Summer fruits and tomatoes are rolling in in force, and of course we have lots of other great food.  Tomatoes love the heat, but mushrooms do not.  Oley Valley Mushroom has very low supply and will not return to the Market for a few weeks.  We will let you know as soon as we hear that they are ready to return.  It should only be a hiatus of a few weeks.

 

Be sure to stop by the Market table this week to enter our free raffle and see our canning display.  The winner will receive a Ball Canning Discovery Kit.  We'll also have FREE Coupons for $1.50 off Ball jars, and $2.00 off Ball Canning Kits. This week we will be making the Slightly Sweet Dill Refrigerator Pickles on site - be sure stop by to take a look.  You can get the recipe here. 

 

It's the third Saturday of the month and that means that we will focus on health.  Phoenixville Hospital will conduct free blood pressure screenings and they will have other health and nutrition information.  Cara Graver will also be on hand to discuss health and diet.  And if you would like to get a little exercise before the market, you can ride to the market between 9 and 11 and then let EMS give your bike a FREE safety check.  You can also bring your bike if you don't have time to ride.  This is a great way to make sure that your children's bikes are in good shape for summer.  

 

Our recipe of the week features some great farmers' market items:

  • Potatoes
  • Beans
  • Birchrun Hills Blue Cheese

 

Our canning recipe features:

  • Peaches
  • Honey
  • Peppers

Be sure to check them out!

 

Remember that parking is free in the parking lot at 347 E. Bridge Street,  and it is also free for 2 hours on Bridge Street.  The lot close to the market is a metered lot which costs $1 per hour.   Be sure to read the signs so you don't get a ticket.  The good news is that this lot will be free daily until 2pm in the near future.  The borough is waiting until new signs arrive to change the fee structure.  We will let you know when the change occurs!

 

See you at the Market! 

 


News from our Producers

Aritsans Gallery & Cafe:

Have you tried our yogurt parfait?  We bring Seven Stars Farm yogurt and Sweetwater Swamp Granola together for a delicious morning treat.  Our coffee sampling this week will be a Ethiopia Yirgacheffe blend.  Bright, flowery and aromatic, its a light roasted coffee which deivers abundant floral & mouth-watering citrus flavors!  And don't forget to check us out on myfoxphilly.com under Best Coffee Shop.  

 

Cara Graver:

 

Stop by the health and screenings table Cara Graver will be there from What's on Your Plate? -Nutrition for Body and Soul.

Find outlaw you might make small changes in your diet, with fresh vegetables, fruits, meats and dairy from market vendors to achieve big and positive effects.

 

 

Country Time Farm:

We will have our famous Pulled pork heat and serve, our award winning smoked baby back heat and serve,also baby back ribs for the do it your self back yard BBQ, and more of our nitrate free doubled smoked bacon great for local BLT!.

 

Dolly's Dish:  

Stop by Dolly's Dish for her homemade Custard Sweet Potato pies.  She offers them in 3 different sizes to tempt your pallet. 3 inch "taste it" size for $3.00; 6 inch for $5.00; and a 9 inch pie for $9.00. She also offers an 11 inch pie for $11.00 by order only. Also try her Banana Nut Bread, so moist and flavorful, it's great as breakfast bread with your morning coffee and delicious enough for a treat or ice it as a dessert. Scrumptious and only $3.00 for a small loaf....Larger loafs are available by pre order. Just introduced this season is her Iced Sweet Potato Pound Cake. Topped with smooth rich cream cheese icing, this is tasty and is offered at $4.00 for a small loaf.  Please stop by and try her baked goods. Come early and I don't think you'll be disappointed! To pre order, email Dolly at Dollysdish@yahoo.com.

 

 

Birchrun Hills Farm:

 

We'll have Birchrun Franks and Bockwurst along our full selection of veal.

We'll also have: Birchrun Blue, Fat Cat, Equinox, Red Cat, Chester County Cream Cheese, Honey & Sea Salt Spread(fantastic with fruit), Summer Herb & Garlic Spread, and the last of Matilda's Summer Tomme.

 

 

Baues' Busy Bees:

 We have some new beeswax candles for sale.   We're bringing our raw honey and bee pollen along with our beeswax creams, lotion and balms.

 

Charlestown Farm:

We will have Yukon Gold potatoes, heirloom and cherry tomatoes, garlic, cucumbers, okra, scallions, spring onions, greens, herbs, flowers, and much more! 

 

Ellen April Handcrafted Soap:

Ellen April will be at the market this week with her luxurious handcrafted soap. Soap samplers are back back in stock this week. They're a great way to try 6 different varieties of soap and also make a great little hostess gifts. Also back in stock this week is the ever popular Lavender Mint soap.  

 

Forks Farm:

We just picked up 3 fresh grass fed beef and will have a full compliment of beef steaks, hamburger, hot dogs, patties and short ribs!

 

ICED by Betsy:

The Dog Day's of Summer have official arrived, take your mind off the heat with some ICED by Betsy cupcakes! Make sure to stop by the market to try their seasonal cupcakes, Cocoberry & Philly Cheese & Cherry!  Vote for us for the title Best Cupcake on Philly Hotlist. You can vote for us at this link....http://ctvr.us/icedbybetsy.  Pre-orders can be placed by email to cupcakes@icedbybetsy.com or phone 610-755-7062.

 

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

Philly Cheese & Cherry

- Our vanilla cake swirled and filled with sweet cheesecake & cherries. Frosted with velvety smooth cream cheese frosting and topped graham cracker crumbs & a sweet red cherry.

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.

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!

Cinnacake-

A sweet vanilla and cinnamon swirl cake filled with cinnamon roll filling. Topped with decadent cinnamon cream cheese frosting and topped with a crispy cinnamon treat.

Cocoberry-

  Our signature chocolate cake with a fresh red raspberry filling. Frosted with raspberry buttercream and topped with a chocolate dipped fresh, ripe red raspberry.

Stony Street-

Our signature dark chocolate cake filled with fluffy marshmallow cream. Generously topped with dark chocolate cream cheese frosting, and all the traditional Rocky Road fixings: marshmallows, chocolate chips, and nuts!

 

LOST Gourmet:

LOST Gourmet is cool as a cucumber this week with chilled cucumber soup, quinoa tabbouleh and roasted tomato & garbanzo bean spread. With the highly anticipated arrival of tomatoes they'll bring you comfort with chicken parmesan in a fresh chunky tomato sauce and enable you to finish your own dishes with a flavorful tomato basil compound butter. So get cool, comfortable and LOST this week...

 

 

North Star Orchard: 

We'll have peaches and plums (Earlimagic plums are awesome, btw!). Veggie selections will include: lettuce, rainbow Swiss chard, golden beets (very sweet!), cucumbers, Marvel of Venice Beans (oh, the flavor!), Italian Tropea onions, carrots, summer squash, eggplant, and a few tomatoes. 



Recipe

  

 Potato Salad with Green Beans, Birchrun Blue and Walnuts


 

For potato salad:
  • 2 pounds potatoes 
  • 8 tablespoons Mustard Vinaigrette
  • 2/3 cup crumbled Birchrun Blue  cheese
  • 1/2 pound green beans, trimmed
  • 1/3 cup walnuts, toasted, chopped
For mustard vinaigrette:
  • 1/4 cup Dijon mustard
  • 3 tablespoons white wine vinegar
  • 3/4 cup olive oil

To make vinaigrette:
Mix mustard and vinegar in bowl. Gradually whisk in oil.Season with salt and pepper to taste.

To make potato salad:
Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Birchrun Blue cheese. Season to taste with salt and pepper.

Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.

Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.




Looking Ahead  

  

Next week is the 4th Saturday of the month and The Hungry Puppy and Spotted Hill Farm will return.