Dilly Beans 

Aritsans Gallery & Cafe:

Looks like another hot one!  In addition to our freshly brewed unsweetened 24 oz ice tea, with added lemons and just picked green mint for a delicious refreshing summer drink, we will be bringing lemonade. If you haven't already, try our new Seven Stars Farm yogurt and Sweetwater Swamp Granola parfait as a delicious morning treat!  Artisans will be hosting a "GELATO' fundraiser for Gabby Vogel on 1st Friday, August 5th, starting at 6:00 pm.  Please come out and help us support this cause. For more information go to  www.getwellgabby.org.    

Country Time Farm:

We will have our smoked sausage, Italian and Chorizo great with diced new potatoes and fresh sauce made with new tomatoes,as well our pulled pork and cherry wood smoked baby backs Ribs just heat and serve, ground pork for do it your self burgers, pork cubes for kabobs or sweet and spicy pork over rice.

Baues' Busy Bees:

We have our honey and pollen along with our creams, lotion and balm.  All of our creams, lotion and balms have a natural SPF of 15 because of the Beeswax. Just have to love those bees.   

Birchrun Hills Farm:

This week at the market I'll have 

• Birchrun Blue, Fat Cat, Equinox, Red Cat
• Birchrun Franks
• Birchrun Bockwurst
• Humanely raised veal 

Ellen April Handcrafted Soap:

Ellen April will be at the market this week with a selection of luxurious soaps, including some minty options for this steamy Summer weather. Wake-up Call is scented with cooling peppermint essential oil. Lavender Mint has the addition of both peppermint and spearmint. And Danish Spa Salt Bar is scented with a fresh minty spa blend. Cool off in your shower and beat the heat!  

Hoagland Farms:

Sweetcorn  and summer fruits and vegetables. 

ICED by Betsy:

ICED by Betsy is hoping to keep you cool & remind you of that winter white stuff with their Chocolate Snowball this week. Make sure to stop by and give them a taste. They will also be featuring their newest cupcake, LemonBERRYade in conjunction with this month's charity, Alex's Lemonade Stand. ICED by Betsy will not be at the market on August 6 or August 13, so stock up this week! 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 cupcakes@icedbybetsy.com or phone 610-755-7062.

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

LemonBERRYade -
A tart lemon cupcake filled with a fresh red raspberry filling. Frosted with velvety smooth cream cheese frosting and topped with a berry kebob & a slice of lemon!

Chocolate Snowball - Our signature chocolate cake filled with sweet coconut cream. Frosted with coconut-vanilla buttercream and generously topped with sweet shredded coconut.

Cookies n' Cream - Our butter vanilla cake baked on top of an chocolate sandwich cookie and filled with vanilla buttercream. Frosted with more delicious vanilla buttercream, cookie crumbles, and a mini chocolate sandwich cookie.

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!

PB & V - A slightly different version of our best seller (PB & C)! Moist and delicious white cake filled with a rich peanut butter center. Frosted with peanut butter buttercream. Topped with a swirl of white chocolate and peanut butter chips.

Pure - A simple & elegant vanilla cupcake filled with vanilla mousse. Frosted with vanilla buttercream and topped with white sugar crystals, and a single white vanilla chip.

LOST Gourmet:

 Here we are in the middle of summer loving all the fresh produce that the market brings us each week (check out LOST Gourmet's zucchini relish). But sometimes we just crave comfort foods more associated with the colder the months. This week LOST Gourmet has a grass fed beef meatloaf that comes to the the summer dinner table with a glaze of their own chipotle barbeque sauce. Pick up some green beans from Jack's Farm and salad greens from Charlestown Farm and you'll have a complete dinner that's full of comfort and nutrition.  

With heat wave #6 approaching we can barely bring ourselves to eat anything that's heated. Luckily LOST Gourmet's chilled beet soup and Asian cabbage salad provide a nourishing meal fresh out of the fridge. The cabbage salad would be a great pairing for panko crusted veal from Birchrun Hills Farm. For a light dessert that's full of summer flavors, grill peaches or nectarines from North Star Orchard and add a pad of LOST's peach blueberry compound butter. The butter is so creamy as it melts over the fruit. And as we swelter and commiserate with friends and neighbors about the heat, why not bring some refreshing peach cardamom shrub, roasted poblano & black bean dip and some crusty bread from St. Peter's Bakery out to the front yard and reminisce of the days of a foot of snow. It will all be back before we know it.

You can check out all of LOST Gourmet's weekly menu items at www.lostgourmet.com and pre-ordering is open until Thursday at 9p. You can also get LOST at www.facebook.com/lostgourmet

North Star Orchard: 

The hot, dry weather has really slowed down the ripening process on the farm. We keep thinking that a HUGE influx of peaches is "just around the corner" ....and honestly, it is....it's just been several weeks of "just around the corners" too long!

So, we'll still have a rather limited quantity of peaches, but we'll have those amazingly sweet and luscious "Delight" pears! They're juicy, sweet, and are a lovely size for kids, a snack or in the lunchbag. Vegetable selections will include lettuce, rainbow Swiss chard, White German garlic (huge bulbs!), summer squash, eggplant, cucumbers, and whatever else is ripe in the garden on market day.

Take a look at a yummy, fancy-looking but simple recipe for "Delight" pears in the recipe section below.

Shellbark Hollow Farm:

We will have marinated chévre this week.  Four different marinades- Tuscan Bliss, Provençal, Freshini, and Herb Blast.  Great on crackers or a crusty baguette. Enjoy yourself or take along to a BBQ for a great hostess gift.


 

Recipes

Pears Belle Helene

Courtesy of North Star Orchard 

4 c. water

¼ c. sugar

4 small 'Delight' pears, peeled with stem intact

Vanilla frozen yogurt or ice cream

Combine water and sugar in small saucepan, and heat to boiling.

Add pears; reduce heat to low and gently simmer, covered, for 10-15 minutes (until pears are tender).

Cool pears in syrup; refrigerate until chilled, 1-2 hours. Drain

To serve, flatten a scoop of frozen yogurt or ice cream in each dessert dish. Place a pear on top, and then drizzle with bittersweet chocolate sauce (see recipe below) - or use purchased chocolate or dark chocolate syrup

Bittersweet Chocolate Sauce: 

¾ c. unsweetened cocoa

½ c. sugar

¾ c. skim milk

2 T. margarine

1 t. vanilla

¼ -½ t. ground cinnamon

Mix cocoa and sugar in small saucepan; stir in milk and add margarine. Heat over medium heat until boiling, stirring constantly.

Reduce heat and simmer until sauce is smooth and slightly thickened, 3-4 minutes

Stir in vanilla and cinnamon. Serve warm or at room temperature.

Tomato, Spelt and Herb Salad

From the New York Times 

This is a light summer chopped salad with chewy and crunchy textures. Give it time to marinate for the best flavor.

Ingredients 

1 cup cooked spelt, farro or wheat berries

1 pound tomatoes, diced

1 cup diced cucumber

1/2 cup diced celery

1 cup finely chopped fresh herbs, like a mixture of parsley, dill, mint and basil

1/2 cup crumbled feta

2 tablespoons fresh lemon juice

1 teaspoon balsamic vinegar

1 small garlic clove, minced or puréed (optional)

Salt and freshly ground pepper

1/4 cup extra virgin olive oil

Directions 

1. Combine the spelt, tomatoes, cucumber, celery, herbs and feta in a salad bowl. Season to taste with salt and pepper.

2. Mix together the lemon juice, balsamic vinegar, optional garlic, salt, pepper and olive oil. Toss with the salad. Place in the refrigerator, and marinate for one hour or longer before serving.

Yield: Serves four to six.

Advance preparation: The salad will keep for a couple of days in the refrigerator. The tomatoes and cucumbers will make it a bit juicy. Toss it all together and serve it with bread to soak up the excess.

Looking Ahead