News from our Producers
Aritsans Gallery & Cafe: We will have freshly brewed hot & iced coffee & tea, lemonade, cold bottled beverages along with "to-go" foods, hummus with veggies', yogurt parfait with granola, wraps, cold summer soup and individual quiche & fruit. Camel's Hump: We will of course have our rain barrels, created locally from recycled olive barrels. The feature fully screened lids, two overflow ports, a brass spigot and drain. We will also be bringing along our newly created decorative pot sconces created from old wrought iron fencing. Country Time Farm: We have more of our doubled smoked bacon, also limited NEW doubled smoked apple cinnamon bacon, smoked italian, smoked chorizo great for jambalaya. We also have heat and serve pulled pork, heat and server baby backs, pork cutlets great for parmesan. New hot italian and parmesan sausage grillers, and milled italian patties. pork cubes, chops. The Cob Studio: The Cob Studio, a green architectural extravaganza built by hand out of local clay, topped by a living roof, is home to Cara Graver's one of a kind, nature inspired, practical clay work. Stop by the Cob Studio booth, buy original, meta-usual, local, clay art for every day and heirloom use and get connected to your own desire to create your world. Highlighting sea salt servers inspired by wren and weaver bird houses, with bird spoon inside; Honey pots with twig spoons; Iced tea/coffee tumblers to suit any naturalist; animal salt shakers; and picnic lunch kits, to elevate the working lunch, etc... 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 earth friendly, long-lasting soaps. Made with ethically sourced vegetable oils and butters, Ellen April soap is 100% pure and biodegradable. Stop by their booth for a free sample. See how luxurious being green can be. Forks Farm: Forks Farm will be at the market this Saturday, Aug. 6th.
Taking pre-orders Monday through Thursday PM for items through our buyers club at order.forksfarmmarket.com.
We will bring down extra beef and eggs for table sales.
Hoagland Farms: Sweetcorn and summer fruits and vegetables. Jenny and Frank's Artisan Gelato: Jenny and Frank's Artisan Gelato is proud to join the Phoenixville Farmers' Market, beginning 6 August. We combine old-world recipes with locally-produced milk, cream, eggs, fruits, and herbs for incredibly authentic flavor and freshness. This week, we will offer our refreshing Rustic Lemon, a unique Blueberry Basil, a refreshing Ginger Peach and our wonderful Chocolate Supreme. All are available in ready-to-enjoy hand-packed 4 oz. "singles" as well as pints (perfect for your summer dinner parties!)."
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 The Mill at Anselma: The Mill at Anselma will have its authentically stoneground pastry and bread flour, as well as its signature dark roasted cornmeal and buckwheat flour. Mixes include chocolate cake, scone, cornbread, muffin and pancake, and dog biscuits, all packaged in attractive cloth bags or glass jars and perfect for gift-giving. North Star Orchard: For market this weekend, we'll have: yellow peaches and apples. Hopefully, we'll have some white peaches or nectarines...we'll see what Mother Nature ripens up for us! Veggie selections will include White German garlic, rainbow Swiss chard, heirloom tomatoes (LOTS of colors and flavors!), sweet onions, potatoes, summer squash, and eggplant. See North Star's great chilled peach soup recipe for hot summer evenings in our recipe section. Oley Valley Mushrooms: We will be there with Black Berries, Crimini, and Ports. Shellbark Hollow Farm: We will have marinated ch�vre this week. Four different marinades- Tuscan Bliss, Proven�al, Freshini, and Herb Blast. Great on crackers or a crusty baguette. Enjoy yourself or take along to a BBQ for a great hostess gift.
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