Combine the chopped apples and lemon juice in a large, non-reactive pot and cook over medium-low heat, stirring frequently, until the apples have broken down. When you've got a nice, chunky applesauce, add the honey and sugar and stir to incorporate.

Bring the fruit to a boil and cook for at least 10 minutes at a simmer (watch out though, it will bubble and depending on the size of your pot, can get a little splashy). Test set using a cold saucer or spoon, or by looking carefully at the way it runs off a spatula. When it seems nice and jammy, turn off the heat and stir in the lemon zest.

Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands. Process in a boiling water bath for ten minutes.

Notes:

This recipe can be halved if 6 pints seems like too much. I don't recommend increasing the size of the batch though, as it will be hard to cook down with any more volume in the pot.
If you are above 1,000 feet in altitude, adjust your processing time accordingly.
Choose a variety of apples for the best depth of flavor. Make sure to include a couple under-ripe ones if you can, as they will help boost the amount of natural pectin in the jam.
Feel free to add spices like cinnamon, nutmeg or cloves to this recipe for a more autumnal flavor.

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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.
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Phoenixville Farmers' Market
Saturdays
9am-1pm
Under the Gay Street Bridge Accessed from Taylor Alley Behind Family Dollar
Phoenixville, PA
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Artists at the Market
on Second Saturdays
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Health Screenings
by Phoenixville Hospital
on Third Saturdays

Our Sponsors

Longview Development

Phoenixville Main Street CDC

Centregrafik

The Food Trust

Phoenixviile Borough

Market Photos of the Week

Hurricane Irene

We took some great photos last week, but this week the path of IRENE seems more important. The GOOD NEWS is that Irene should not hit us until AFTER the market on Saturday! So come on out and stock up on your favorite fresh & local food! We will be there with smiles on our faces. And thank goodness for the shelter of the Gay Street Bridge and the free parking close to the market!

Hello Market Shoppers!

It looks like Hurricane Irene will not hit us hard until after our market on Saturday!!! Rain or shine, we will be here with the great local food that you have come to appreciate. If you can't make a final trip to the beach, why not come join us for a relaxing Saturday with great music, massage, local food and children's activities! If the track of the storm changes and it looks like we will have rain during the market hours, we will rearrange our layout so that all of our great producers and shoppers stay dry under the bridge. So come on out!!!!

This week we have a VERY SPECIAL TREAT! Philadelphia food writer and canning expert Marisa McClellan, will give canning demonstrations throughout the day at the market. Her blog,

http://www.foodinjars.com/ , highlights creative and delicious ways to preserve the fresh tastes of summer! On Saturday, she will make a scrumptious honey apple lemon jam. We have the recipe in the newsletter and will have a few others at the market too. Be sure to stop by to pick them up.

Ridge Valley Farm will be here with their delicious maple syrup. It goes so well with apples and with the winter squashes that are just arriving at the market.

ICED By Betsy will be here with some great new flavors. Unfortunately, Betsy needs to have back surgery and thus will not be able to make cupcakes for the September 3rd and maybe for the September 10th market. We will all miss her sweet treats, but wish her a speedy recovery. In the meantime, you can stock up this week! Dolly's Dish is taking a break this week, but will return next week.

As you may have read, this will be the last week for LOST Gourmet. They are focusing on catering and special events as they grow their business. If you have come to love their prepared foods at the market, we have some great news for you! Michael Falcone, a market shopper and chef/owner at Funky L'il Kitchen in Pottstown, will be coming to the market starting on September 3rd! Look for more information in next week's newsletter.

This week we welcome local musician JD Malone and are sure you will enjoy his music!

See you at the Market!

News from our Producers

Aritsans Gallery & Cafe:

For a great summer drink this weekend, stop by Artisans for our "Arnold Palmer" specialty - 1/2 freshly brewed ice tea and 1/2 Alex's Lemonade! Our sampling this week is a French Roast coffee. A dark roast blend this coffee is deep, smokey, and rich with flavors of bittersweet chocolate, vanilla, and a touch of peppercorn. In addition, check out our one-of-kind artist coffee mugs. They make a great stand -off gift for college students heading back to school. We will also be bringing sampling of our yogurt parfait - Seven Stars Farm Organic yogurt and Sweetwater granola make a great morning breakfast at the Market!

Country Time Farm:

Time for another market, summer is winding down , we will have our smoked bacon and our candian bacon, pulled pork , smoked babybacks, chops,tenderloin,cuttlets for the grill. Country ribs for the crock pot,cubs for kbobs, ground pork, sausages for the grill.

Charlestown Farm:

We will have beautiful heirloom and cherry tomatoes, spring onions, cabbage, carrots, and so much more. We'll also have wildflower bouquets....you can even make your own!

Baues' Busy Bees:

We'll have our raw honey in various size jars along with 1 pound glass jars and glass bears (12 oz.)

We'll have our creams, lotions, balms and our honey soap.

100% bees wax candles. Since we're expecting a big storm Saturday night into Sunday with possible power outages long burning beeswax candles may be something you'd want to keep on hand.

Birchrun Hills Farm:

Little Chardy will be making an appearance this week! Get this creamy buttery mushroomy camembert style cheese before it sells out.

Hoagland Farms: we will be at market with a wide assortment of tree fruits,melons and vegetables. we will also have honey and pork cuts. to insure the pork cuts that you want , you are encouraged to order ahead , either by calling 570-672-9740 or by ordering on-line at our website.

Jenny & Franks Gourmet Gelato:

JSummer's not over yet! Come out and savor the season with the some homemade artisan gelato.

In case you missed it, Jenny and Frank's was featured in last Saturday's Times Herald. Take a look:

http://www.timesherald.com/articles/2011/08/19/business/doc4e4f0610764e4209793054.txt?viewmode=fullstory

For this week, Jenny and Frank's Artisan offers a reprise of our Blueberry Basil along with Chocolate Supreme, Classic Vanilla, Banana wiith Nutella®, Rustic Lemon, and Raspberry Cheesecake Gelato. Flavors are available in ready-to-enjoy hand-packed 4 oz. "singles" as well as pints (perfect for your summer dinner parties!). And remember - always $1 off a single with a valid college ID.

Contact us to reserve yours (Email jennyandfranksartisan@gmail.com <mailto:jennyandfranksartisan@gmail.com> or come and "like" us on Facebook). Ciao!

LOST Gourmet:

This will be LOST Gourmet's final day at the Phoenixville Farmers Market.

As their catering and event business grows, it is necessary for them to end their season at the market so they can get LOST on the road and dedicate themselves to catering parties, dinners and special events. You can continue to get LOST at one their upcoming events including

Tuesdays at Roger's Bistro, August 29 at ACAC or September 3 at Stargazers Winery.

So be sure to take home this week's menu on their last market day when they'll have peperonata, potato au gratin, sauerkraut and white bean and kale dip. You can check out LOST Gourmet's at www.lostgourmet.com and market pre-ordering is open until Thursday at 9p. You can also get LOST at www.facebook.com/lostgourmet

Ocean Earth Wind Fire:

We will be on hand this week to provide unwinding therapy...ahhhh, relief! Grab a promotion card or buy a gift certificate for massage or yoga, your bliss is right down the street!

North Star Orchard:

We hope to have a few peaches, plus several varieties of apples. Last week's early Asian pear varieties are basically done. We hope to have the next variety coming along in a week or two. Veggie selections may include lettuces, chard, Marvel of Venice beans, onions, sweet peppers and heirloom tomatoes.

See North Star's great recipe in the recipe section

Shellbark Hollow Farm:

This week Shellbark Hollow Farm will be back with more of Pete's special reserve aged cheese. We haven't picked the wheels yet so they will be a surprise for market shoppers when they stop by to try some. We will be bringing freshly made ricotta to pair with grilled peaches or use to make Eggplant Rollatini. Don't forget your raw goat's milk.

Recipe

Warm Tomato and Pepper Salsa
This recipe is very easy. You can put it on just about anything. It's great over grilled chicken or on burgers (particularly lamb burgers with goat cheese), even with sautéed shrimp. The flavors of the tomatoes and peppers shine in this salsa, put in ones you like!
2 cups of tomatoes
1 cup peppers
(Whatever peppers or tomatoes you like can be used. If you like something spicy, use jalapeño or habanero peppers. Some tart or something sweet? Play with your tomato choices -cherry tomatoes sliced in half or diced heirlooms, you can't go wrong. Slice them however you like.)
1 tsp. lemon juice -other other acid -red wine or cider vinegar work as well
2 garlic cloves, minced
2 tbsp. olive oil
½ tsp. Grated lemon rind (optional)
2 tbsp. Diced parsley (optional)
Salt and pepper to taste.
Heat the oil on high, add peppers. Saute until soft. Add tomatoes, garlic and lemon juice (or other acid). Stir constantly until tomatoes begin to soften. If using grated lemon, stir in. Continue stirring until you like the consistency, maybe 3-8 minutes depending on how thick you'd like it. Serve immediately.
-Lisa
North Star Orchard
www.northstarorchard.com
Read our blog at http://northstarorchard.com/blog/

Looking Ahead

Next Saturday marks the official end of the summer, but it is also typically the beginning of a great fall harvest season! Along with the great summer veggies and fruits, we will start to see great winter squashes- yum! Forks Farm will return with their great pasture raised meats and Joe Willson will entertain us with his fingerstyle guitar.