June Header
September 17, 2011
9am to 1pm
In This Issue
At the Market this Week
News from Our Producers
Recipe...
Looking Ahead...
 
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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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 on Second Saturdays
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Market Photo of the Week

    

Mushrooms
Mushrooms love the cooler weather- they will be plentiful at Oley Valley this week- yum!   

Hello Market Shoppers!

Fall blew in last night- what a change in the weather. The crisp air, clear sunshine and cool nights call for a change in cooking and eating too.  Braises, stews, soups, roasted vegetables and baked apples are in order these days and we have a few great recipes in our recipe section.  If you want to share one of your favorites, you can post it on our Facebook Page or email it to info@phoenixvillefarmersmarket.org. 

 

 

September is one of our favorite months at the Market. We still have summer vegetables, but also see winter squashes and greens and lots of apples!  If that isn't reason enough to stop down at the Market tomorrow,  maybe Salmon and cupcakes are!  Yes, it is the 3rd Saturday of the month and that means that WILD for Salmon will be at the market.  Stock up for the month, since they won't be back until October 15th.  ICED by Betsy is back too.

 

 

If you are headed into Phoenixville tonight, you might want to check out the Wooden Spoon Cafe  where Chef Julie Zlogar  will serve up porchetta from Country Time Farm,seasoned with herbs and wild fennel pollen.  Country Time Farm prepped custom cuts of pork for tonight's event.  Julie also uses Birchrun Hills Fat Cat in her sandwiches.  In fact, several local restaurants serve Birchrun Hills cheeses.  You can see a complete list in their news below. 

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See you at the Market! 

 

News from our Producers

 

Aritsans Gallery & Cafe:

Looks like this is going to be a great weekend for a cup of hot cider (fresh from North Star Orchards) or our own hot chocolate with marshmallows!  This week we will be bringing Columbia Sierra Nevada in addition to our Artisans House Coffee.  The group of farmers who grow this amazing Colombian do so with the goals of protecting the environment and keeping equilibrium in the ecosystem. The age old methods they use to grow such great coffee were taught to them by their "older brothers" of Arhuaco ethnicity. They call their coffee "kia" which is an Arhuaco word meaning natural or authentic. This coffee is a testament to their hard work. The Colombia Sierra Nevada is a medium roast level, clean in the cup with flavors of citrus, herbs and vanilla.  Many thanks to all who voted for us in the "2011 Philly Hot List".  Out of 79 café entries for "Best Coffee Shop" we were among the top 5.  Artisans Gallery & Cafe won " Best Coffee Shop" 2nd place. This week we will be bringing Columbia Sierra Nevada in addition to our Artisans House Coffee.    

 

Birchrun Hills Farm:

Cooler weather is sneaking in on us. Are you ready for some comfort food? A few of my favorite fall dishes promise wonderfully rich aromas in the kitchen...Veal Brisket braised in white wine with garlic and herbs; Pot Roast made with a veal chuck roast, onions, new potatoes, carrots, and Oley Valley mushrooms; and Osso Bucco, rich and delicious! All three cuts will be available at the market along with our cheese.

 

 

 

If you are in Phoenixville looking for a great place to eat local food, stop in The Wooden Spoon on Main Street. www.woodenspooncafe.com, You'll find Fat Cat showing up in Julie's twist on classic sandwiches!

 

Marly's BYO at 108 Bridge St. is serving up a wonderful dish featuring our veal cutlets. www.marlysbyo.com

 

Iron Hills Brewery on Bridge St. has put together a special Farm to Table 5-course Supper with beer pairings on Tuesday, September 20th, featuring our Birchrun Blue, a special Red Cat washed in their Belgian Tripel and beer braised veal shoulder. Check it out at www.ironhillbrewery.com/phoenixville/special-promotions.htm.  

    

Ellen April Handcrafted Soap:

We will be at the market this week with a selection of their luxurious soaps and body products. They'll be bringing their special, limited edition Jasmine soap. Stop by for a euphoric sniff!

Forks Farm:

We will be at Phoenixville this Saturday w/ a fresh batch of grass-fed beef and taking pre-orders for beef, chicken, eggs, cheese and Alaskan salmon. 

 

ICED by Betsy:

After two weeks away, the cupcakes are jumping with joy to be back at the market! With fall lurching around the corner, enjoy our first fall flavor of the season this week, Pumpkin Spice! 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:


Midnight Mint - Our signature chocolate cake filled with sweet mint buttercream. Frosted with more sweet mint buttercream and topped with an After Eight mint and chocolate shavings.
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.
Pumpkin Spice - A moist pumpkin cupcake filled with velvety smooth cream cheese frosting. Frosted with more cream cheese frosting, dusted with cinnamon & nutmeg, and topped with a cinnamon chip.
Philly Cheese & Cherry - Our vanilla cake swirled and filled with sweet cheesecake & cherries. Frosted with velvety smooth cream cheese frosting and topped graham cracker crumbs & a sweet red cherry.
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.
Dark Side -  A rich dark chocolate cupcake filled with fluffy marshmallow cream. Topped with chocolate ganache, dark chocolate buttercream, and a twirl of marshmallow!

 

Jenny & Franks Gourmet Gelato: 

Come and visit Jenny and Frank's Artisan Gelato

this week for the return of one of our favorites: Cinnamon Honey!

 

Also on hand will be Sunrise Espresso, Ginger Peach (yes, we were  again able to get local fruit!), and our ever-popular Chocolate Supreme.

 

 Paradocx Vineyard:

We will bring our  "T-wine", A tea infused white wine blend enlaced with subtle natural tea flavors to create a refreshing taste experience.  It received a People's Choice Award   and "Best White Wine" at the 2011 Mushroom Festival in Kennett Square  

 

Pureblend Tea

New from Pureblend: Organic Jamaican Jerk Seasoning - salt free 

 

Pureblend will have Hot Tea Lattes once the weather cools down.   

 

In two weeks: Pureblend Fall Blends ~ Red Caramel Apple, Pumpkin Patch Chai, Lemon Gingersnap  

Shellbark Hollow Farm:

 Need a  cheese for your pasta or salads?  We have Dalia's Crumbles..a raw milk aged cheese aged nine months...another one of Pete's specials!

 

Wild For Salmon:

We will be back with our summer catch of red salmon!  Salmon fillets perfect for the grill or broiler, smoked salmon for your bagels and cream cheese, and the very popular salmon burgers and salmon sausage for a convenient, quick, healthy meal.  Jenn will also be sure to have plenty of smoked salmon spread this time!

 

If you are interested in buying in bulk, ask about our 20 lb discount to stock your freezer for the winter.

 

See you at market!

 

Recipes- Roasting & Braising   

  

 Cider Braised Chicken

Ingredients  

  • 1 whole chicken cut into 8 pieces, or 4  chicken thighs or 4 bone-in chicken breasts  
  • Coarse salt and freshly ground pepper
  • 4 slices thick-cut bacon, cut into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 leeks, white and light-green parts only, sliced crosswise into 1/2-inch rounds
  • 2 tablespoons packed light-brown sugar
  • 3 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 2 fresh bay leaves
  • 2 cups apple cider
  • 1 cup homemade or store-bought low-sodium chicken broth
Directions

  1. Preheat oven to 300 degrees.

  2. Rinse and chicken parts; season on all sides with salt and pepper. Set aside.

  3. Place bacon in a large Dutch oven and cook, stirring occasionally, over medium heat until bacon begins to crisp, 3 to 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.

  4. Increase heat to high and add olive oil. Add chicken pieces, skin side down, working in batches if necessary. Cook, turning, until chicken is browned on all sides, about 5 minutes per side. Transfer  to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.

  5. Add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add brown sugar and cook until it begins to bubble. Add thyme, sage, bay leaves, and cider; bring to a boil and stir, breaking up any browned bits at the bottom of pan. Continue boiling until cider is reduced by half, about 5 minutes.

  6. Add chicken stock and bring to a boil; reduce heat to a slow simmer and add reserved bacon. Return chicken to Dutch-oven, skin side down; cover and transfer to oven. Cook for 40 minutes, turn turkey legs, uncover, and continue cooking until legs are tender, 45 to 50 minutes more.

  7. Transfer chicken to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper and spoon over chicken. Serve.
Glazed Squash

Ingredients

  • Vegetable oil, for baking sheets
  • 3 acorn or delicata squashes or (about 1 1/2 pounds each), halved, seeded, and sliced into 1-inch-thick crescents
  • Coarse salt and ground pepper
  • 1/2 cup packed dark-brown sugar
Directions

  1. Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.

  2. Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.

  3. Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.

Braised Spiced Veal Brisket

Time: 2 hours, plus overnight marinating

1 1/2 teaspoons coriander seeds

1 1/2 teaspoons mustard seeds

1 1/2 teaspoons black peppercorns

1 teaspoon coarse sea salt

1 veal brisket (lean cut of boned veal breast), about 3 pounds

4 large cloves garlic, smashed

4 sprigs fresh thyme

About 1 cup dry white wine

4 tablespoons extra virgin olive oil

12 ounces cippolini onions, peeled

1 tablespoon good quality balsamic vinegar

1/2 pound white mushrooms, halved

1/2 cup veal or chicken stock

1 teaspoon smoked paprika.

 

1. Coarsely grind the spices. Mix with salt and rub on veal. Place veal in a bowl to fit snugly - you may have to fold it - add the garlic, thyme and wine to just about cover meat. Cover and marinate in the refrigerator overnight.

 

2. Remove veal, reserving marinade. Pat dry but leave spices clinging. Put 3 tablespoons of oil in a large sauté pan over medium-high heat and brown veal on both sides, about 5 minutes. Remove. Add onions to pan and lightly brown. Stir in vinegar. Remove onions and add remaining tablespoon of oil. Add mushrooms and lightly brown. Remove.

 

3. Pour in marinade, reserving thyme. Add stock and paprika. Bring to a simmer. Return veal to pan, baste, top with reserved thyme, cover and cook on low about an hour, basting a few times. Add mushrooms and onions, and continue cooking another 20 to 30 minutes, until tender.

 

4. Remove veal from pan. Cook sauce on high about 5 minutes to thicken it a bit. Slice veal, arrange on a platter, spoon onions and mushrooms around it, moisten with sauce and pass additional sauce on the side. Alternatively, meat and sauce can be refrigerated separately overnight and reheated the next day.

 

 

Simple Baked Apples

 

Ingredients
  • 4 tart green apples
  • 1/2 cup brown sugar
  • 4 tablespoons butter
  • 2 teaspoons ground cinnamon
Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
  3. Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

 

 





 

 

 

 

 

 

 


Looking Ahead  

  

Next week Ridge Valley Farm will join us with their local PA maple syrup! 

 

 

In the coming weeks (and maybe next week) we will welcome a new farmer to the market!  His name is Quentin Shirk and he raises 100% grass fed lamb.  We will keep you posted about his start date at the market. 

 

 

Mark your calendars for some great Market events  this fall, including our Fiber Fest on October 1st, Oktoberfest on October 14th and Native American Day featuring Spirit Wing on November 12th.