GreenFest HeaderAugust 6
Saturday, July 30, 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

 

 

Music:    Joe Willson

Raven Hill Ramblers

  

  

Discover You Can: This week we will be making Dilly Beans- a favorite home canning recipe.. 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  

Camel's Hump Rain Barrels 

Charlestown Farm  

The Cob Studio 

Country Time Farm 

Dolly's Dish 

Ellen April Handcrafted Soap  

Forks Farm

Fresh A-Peel Hummus  

Hoagland Farms

Jack's Farm

Jenny and Frank's Artisan Gelato 

John & Kira's Chocolates
LOST Gourmet   

The Mill at Anselma
Mompops
Mountain View Poultry
Northstar Orchard

The Nut Shack

 Oley Valley Mushrooms 

Peachbottom Farm
Quarryville Orchard

Saint Peter's Bakery
Shellbark Hollow Farm

Sweetwater Baking Co.

 
      

 

 

 


Canning Recipe   

Featuring This Week's Produce

 

Fiesta Salsa 

From the   

 

 

www.freshpreserving.com

 

 

When you only want to make a couple of jars of salsa, combine 2 pounds of tomatoes with 1/4

cup Ball� Fiesta Salsa Mix. Enjoy right away, or preserve with waterbath canning.

 

You will need:

 

2 lbs fresh tomatoes (about 6 medium) to yield 4 1/2 cups finely diced

 

3 Tbsp white vinegar (5% acidity)

 

1/4 cup Ball� Fiesta Salsa Mix

 

2 Ball� Pint (16 oz) Fresh Preserving Jars with lids and bands

 

Directions:

 

1. PREPARE canner, jars, and lids according to manufacturer's instructions.

 

2. COMBINE tomatoes, vinegar, and contents of pouch in a large saucepan.

 

3. HEAT to a boil. Reduce heat and simmer 5 minutes.

 

4. LADLE hot salsa into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims.

 

Center lids on jars. Apply bands and adjust to fingertip tight.

 

5. PROCESS in boiling water canner for 35 minutes, adjusting for altitude

 

QUICK TIP: Make your salsa medium or hot by adding hot pepper sauce or hot pepper flakes to taste!

 

 

 

 

 

 

      
 
***************************************
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

  

   summer's bounty

    

 
 The bounty of summer is here in force!!! There were LOTS and LOTS of vine ripened tomatoes at the Market last week and LOTS of FRUIT too! 

Hello Market Shoppers!
 

FREE PARKING!!!! We are pleased to announce that the borough has made the metered parking free every day until 2pm!  That means you can park closer to the market and shop without having to worry about getting a ticket.  Thank you Phoenixville! 

 

It is not going to be quite as hot this Saturday, but last week was surprisingly pleasant.  We are so fortunate to have the protection of the bridge.   Come on down and enjoy the  pleasant atmosphere, the great local food and seeing your friends and neighbors. 

 

August is a vacation month for many, even for some of our producers.  ICED by Betsy will be on vacation on August 6th and 13th.  They will return relaxed and rested and ready for the rest of the season.     

 

This week is a very special market.  The Phoenixville Green Team is partnering with us as part of their Green Earth Festival.  Non-profit groups and businesses focusing on sustainability will set up next to us along the French Creek Trail.  There will be lectures and presentations and special children's activities.  It promises to be a great day that you won't want to miss!  You can read more about it here.  

 

Be sure to stop by the Market table this week to enter our free raffle and see our canning display.

 

Come to the children's area for Kids Yoga from 9-11 with Denise Orsulak!    

 

This week we have lots and lots of free Fiesta Salsa Mix that makes perfect salsa with delicious market tomatoes!  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.   

 

 

See you at the Market! 

 

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.


 

 


Recipes

  

Peachy Ginger Soup
Courtesy of Lisa from North Star Orchard

A zippy peach soup that is perfect for a hot summer evening. For a spicier soup, use fresh ginger root. (6 servings)

 

 

3 1/2 pounds fresh peaches - peeled, pitted and chopped

 

1 t ground ginger

 

1 1/3 c heavy cream

 

2 T rum

 

 

Puree the peaches and ginger together in a food processor or blender.

 

Stir in heavy cream and rum.

 

Chill.

 

Serve cold.



 


Looking Ahead  

  

Next week is Second Saturday and we will feature local artists!  Dirk Quinn will entertain us with his band.  You won't want to miss this market!