June Header
Saturday, July 23, 2011
9am to 1pm
In This Issue
At the Market this Week
Canning Recipe
News from Our Producers
Recipe...
Looking Ahead...

At the Market this Week

Buy Fresh Buy Local Festival! 

 

BFBL Logo 

Music:    Dirk Quinn  

  

Children's Activities:  Folded paper fans & staying COOL in the shade! 

 

 

Discover You Can: It will be too hot to cook at the market this week, but we will have all of our equipment out to show you- as well as free pectin so you can try our Peach Preserves recipe.   This week we are raffling off another Ball Canning Recipe Book full of great ideas. 

  

Massage: Back to Health



Producers:

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

 

Artisans' Gallery & Cafe 

Backyard Bison 

Birchrun Hills Farm 

The Budding Moon  

Charlestown Farm 

Country Time Farm 

Dolly's Dish 

Fresh A-Peel Hummus  

Hoagland Farms

The Hungry Puppy
Iced by Betsy
Jack's Farm
LOST Gourmet  
Mompops
Mountain View Poultry
Northstar Orchard

The Nut Shack
Oley Valley Mushroom

Peachbottom Farm
Pureblend Tea
Ridge Valley Farm
Saint Peter's Bakery
Shellbark Hollow Farm
Spotted Hill Farm
Stargazers Vineyard
Sweetwater Baking Company
   

     

 

 

 


Canning Recipe   

Featuring This Week's Produce

 

Peach Preserves 

From the   

 

 

Ball Blue Book Guide to Preserving

 

(Makes about 9 half pints

 

Ingredients:

4 cups sliced, pitted, peeled peaches

6 Tablesppoons Ball Classis Pectin

 2 Tablespoons lemon juice

 7 cups sugar


Directions


1.)Combine peaches, pectin and lemon juice is a large saucepot and bring to a boil, stirring gently. 

2.) Add sugar, stirring until dissolved 

3.) Return to a rolling biol and boil hard for 1 minute stirring constantly.   

4.)Remove from heat.

5.) Skim foam if necessary

6.)Ladle hot preserves into hot jars, leaving 1/4 inch headspace.  Adjust 2 piece lids. 

5.) PROCESS filled jars in a boiling water canner for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

 

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




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Market Photo of the Week

  

   

  Peaches

  Hurray for peaches and summer fruit!  There was a lot of it last week and we will have even more tomorrow including apples!

Hello Market Shoppers!
 

HOT HOT HOT- That is the word of the week, but thank goodness for our bridge and the cool shade it provides.  Our farmers have been braving the heat to bring you fresh picked fruits and veggies and the bakers continue to bake despite the weather.  Come on down for some luscious fruits, ice cold popsicles and some pasture raised meats that are perfect for outdoor grilling.

 

Apples, yes apples,  arrive at the market this week- YUM!  And Ridge Valley Farm returns with LOCAL maple syrup and maple products.  

 

 

Be sure to stop by the Market table this week to enter our free raffle and see our canning display.  We are raffling a canning book this week that is full of great recipes like Peach Preserves, which is our recipe of the week.  Take a look at the recipe in the sidebar.  Nothing says summer like a fresh peach.  Imagine how welcome that taste of summer will be come January!  The recipe requires pectin and we have lots of free samples at the market table if you want to give it a try.   

 

This week Jack's farm has lots of pickling cucumbers.  If you buy a basket, you can receive a free Ball Kosher Dill Mix, or a Ball Bread and Butter Pickle Mix.  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 Dill Sandwich Slices- be sure stop by to take a look.  You can get the recipe here.   

 

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:

Great weekend to stop by for our freshly brewed unsweetened 24 oz ice tea, just add lemons and just picked green mint for a delicious refreshing summer drink while shopping at the Market!  Try our new Seven Stars Farm yogurt and Sweetwater Swamp Granola together for a delicious morning treat!  

 

Country Time Farm:

We will have NEW Hot Italian with Parmesan Cheese sausage great for the grill, more pulled pork with our BBQ sauce, baby back ribs all heat and eat. Our Canadian bacon, and more grilling items, chops, cubes for kabobs ground pork for pork burgers, tenderloins. Try our fantastic breakfast sausage with a hint of sage.

 

 

Birchrun Hills Farm:

This week at the market I'll have 

  • Birchrun Blue, Fat Cat, Equinox, Red Cat
  • Birchrun Franks
  • Birchrun Bockwurst


This week I am featuring our tender and tasty Veal Cubes for $10/lb.

See my recipe in the recipe section.  It's perfect for the grill on a hot night! 

 

Hoagland Farms:

Sweetcorn  and summer fruits and vegetables. 

 

ICED by Betsy:

ICED by Betsy is celebrating the harvest seasons with their Peachy Cream & Undercover Greens cupcakes this week. Make sure to stop by and give them a taste. They will also be featuring their newest cupcake, Perfectly Palmer in conjunction with this month's charity, Alex's Lemonade Stand. Their gluten-free cupcake this week will be Twisted Lime.  Vote for them for the title Best Cupcake on Philly Hotlist at this link....http://ctvr.us/icedbybetsy.  Pre-orders can be placed by email to [email protected] or phone 610-755-7062.

 

 

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

 

Perfectly Palmer - A freshly brewed & baked ICED tea cupcake filled with tart & tangy lemon curd. Frosted with lemonade cream cheese frosting. Topped with finely ground tea, a lemon slice, and a straw for sipping!

 

By Popular Demand

- Our signature dark chocolate cake filled with decadent dark chocolate mousse. Frosted with a simple and sweet vanilla buttercream and topped with a swirled chocolate chip.

 

Peachy Cream

- Our buttery vanilla cake filled with fresh peach puree. Frosted with sweet vanilla buttercream and a fresh, local peach slice!

 

Undercover Greens

-  A deliciously moist cake made with lots of fresh, local shredded zucchini and the classic combination of cinnamon & pecans. Filled & frosted with silky smooth cream cheese frosting and topped with pecans & and a little more of the green stuff!

 

PB & C

- The most famous taste combination and our best seller! Our signature chocolate cake filed with a rich peanut butter center. Frosted with peanut butter buttercream and topped with a peanut butter cup.

 

Life by Chocolate

- Our signature chocolate cake filled with rich chocolate mousse. Frosted with decadent chocolate buttercream and topped with dark chocolate curls.

 

ONLY AVAILABLE IN GLUTEN-FREE VERSION THIS WEEK: 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.

 

 

 

North Star Orchard: 

We'll have peaches, plums, and the first apples of the season! For veggies, we'll have lettuce, rainbow Swiss chard, eggplant, summer squash, beans, cucumbers, potatoes, onions, and whatever else is ripe and ready in the garden.

 

Ridge Valley Farm:

We will have our usual maple syrup products including the maple breakfast cake and maple choc chip cookies, as well as our nuts, granola,& snack mix  

 

 


Recipe

  

 Grilled Veal Kabobs

Ingredients
1 lb. Veal Cubes**available from Birchrun Hills
2/3 Cup Olive Oil
1/2 Teaspoon Crushed Rosemary
1/2 Teaspoon Crushed Sage
salt and freshly ground pepper
5-8 Garlic Cloves
4 Medium Onions
1 Red/Green Pepper
4 Large Mushrooms

In a large bowl, whisk olive oil, herbs, 1 teaspoon salt and ground pepper to taste. Stir in coarsely chopped garlic cloves.  Add veal and mix well. Marinate overnight, or at least 1 hour.

Peel and cut onions into wedges. Cut pepper and mushrooms into chunks. (You can also add squash and zucchini) Skewer veal and vegetables in alternating fashion, placing at least 2 pieces of each ingredient on every skewer.

Heat the marinade for 2 minutes, then set it aside.  Grill kabobs for approx. 4-6 minutes, brushing occasionally with the marinade.

Turn and continue to grill until the veal is brown and the vegetables are tender.  Serve with good bread, rice or potatoes and a great salad!



 

 


Looking Ahead  

  

Let's hope that the weather is a little cooler next week!

Aaron Esch of Quarryville Orchards returns next week for his TENTH season at the Market.  Join us in welcomeing him when he comes!  Ellen April Handcrafted Soap will also return on Saturday.

August 6th will be a special day at the Market as we partner with the Phoenixville Green Team and their Green Earth Festival.  ALl of our normal producers will be at the market in their usual spots, but they will be joined by local businesses that focus on sustainability.  It should be a great day.  You can read more about it here.