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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
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Market Photo of the Week
John and Kira's caramel pumpkins are just one of the many seasonal goodies appearing at the Market this week. Read the News from our Producers section for a complete list.
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Hello Market Shoppers!
Don't let the rain keep you from getting your favorite local goodies. You will stay nice and dry under the bridge!
This week we welcome a new farm, Quaff Meadows, which raises grass fed lamb! If you love lamb, be sure to introduce yourself to Quentin Shirk, farmer/owner of Quaff Meadows. He will be across the path from Oley Valley Mushroom.
September has flown by and here we are at the 4th Saturday of the month and that means MAPLE SYRUP! Ridge Valley Farm comes to the market on the 4th Saturday of each month with their delicious and LOCAL maple syrup. It is just in time for all of the winter squash that abounds at the market at this time of the year.
For those of you who are going to TEDx Phoenixville, why not stop by the Market at 9 to get your food for the week? Joe Willson will begin playing his great fingerstyle guitar music at 9:30 so you'll be able to catch a few tunes before walking up to the Colonial. See you at the Market! |
News from our Producers
Aritsans Gallery & Cafe: Great way to start off your Saturday morning is to stop by for a delicious slice of our freshly made quiche with fruit or a yogurt & granola parfait. This weeks we will be serving One Village's Sulawesi blend. This coffee is grown in some of the highest reaching microclimates in all of Indonesia and which offers a small but amazing crop of coffee beans each year. The beans are roasted to a wonderful medium brown and drop it well before second crack in order to keep all of the amazing flavors of the origin intact. Sulawesi Toroaja "Sapan Minanga" is syrupy and earthy with flavors of cocoa. Baues' Busy Bees: We have a few jars of comb honey, just harvested this week. Fall and holiday candles to get an early start for the seanon. We'll have all of our regular sizes of honey and bee pollen. Our honey soap and all of our beeswax creams, lotions and balms. FreshaPeel Hummus: We are featuring our fall favorite - Pumpkin Hummus...This hummus is a unique twist on the flavor of pumpkin with a sweet taste - we layered pumpkin with fall spices, a touch of organic unrefined cane sugar and chickpeas to produce a unique fall flavor that you can dip a pita chip or bake into a vegan treat. Jenny & Franks Gourmet Gelato: At this week's markets: Sunrise Espresso, Ginger Peach, Cinnamon Honey, Chocolate Supreme. Note that Jenny and Frank's will NOT be at the Markets 1 October, so stock up this week! Also (shhh) - sorbetto (sorbet) is coming... Also, please note, Jenny and Frank's will NOT be at the market next weekend, 10/1, so stock up! John and Kiras: Nothing says Fall like our Caramel Pumpkins. These confections are filled with a Spiced Caramel flavored with cinnamon, nutmeg, clove and ginger. Each one is painted with colored cocoa butter and then finished by hand with its own unique stem. Our Fall Ladybugs are all painted by hand and filled with both a dark 64% Valrhona chocolate ganache (black) and a rich cinnamon apple cardamom ganache (orange). North Star Orchard: This week, we'll have Hosui Asian pears, cider (both apple and Asian pear), plus several varieties of apples. 'Sugar Snap' apples are in. These are the quintessential apple: crunchy, juicy, and, as their name implies, sweet-tart. With absolutely fantastic flavor and crunch, these appeal to every apple lover - get a bagful this week! We'll also have several other varieties of apples, including tart 'Liberty', and those sweet pink beauties 'Florina'. Apple season is awesome! Pureblend Tea Hot Tea Lattes from Pureblend: Vanilla Chai Latte No-Caf Red Chai Latte Matcha Latte Matcha Chai Latte Red Caramel Apple Latte Pumpkin Patch Chai Latte Served with your choice of Coconut, Almond or Whole Milk! Shellbark Hollow Farm: Shellbark Hollow will have one Peter's special cheeses. Stop by and ask Jamie for a sample. We will also be bringing plenty of our spreads- try the honey spread on a nice crisp fall apple or the Provencal paired with grilled portobella mushrooms for a great sandwich. Just made a fresh batch of our marinated jars- the Frescini is great snack for a fall evening. St. Peters Bakery: We will be featuring Spinach And Feta Bread |
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Recipe
Apple-Butternut Squash Soup
From www.marthastewart.com
Ingredients
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
- 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
- 2 teaspoons coarse salt
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 2 cups homemade or store-bought low-sodium chicken or vegetable stock
- 2 1/2 cups water, plus more if needed
- 1 jalapeno chile, thinly sliced, for garnish (optional)
- Sour cream, for garnish (optional)
Directions
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Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
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Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
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Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.
Maple-Roasted Butternut Squash (Serves 6)from www.barefootcontessa.comIngredients 1 large butternut squash 1 head garlic, separated but not peeled 2 tablespoons good olive oil 2½ tablespoons pure maple syrup 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 ounces thinly sliced pancetta, chopped 16 whole fresh sage leaves French bread, for serving Directions Preheat the oven to 400 degrees. Peel and seed the butternut squash and then cut it into ¾- to 1-inch cubes. Place the squash and the whole unpeeled garlic cloves on a sheet pan in one layer. Toss with the olive oil, maple syrup, salt, and pepper and bake for 20 to 30 minutes, until the squash begins to brown, turning once during baking. Sprinkle the pancetta and the sage leaves evenly over the butternut squash and continue to bake for another 20 to 30 minutes, until the squash and garlic are tender and caramelized. Season to taste and serve hot with French bread for guests to spread with the roasted garlic.
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Looking Ahead
Next Saturday is Fiber Day at the Market. This annual event features Angels Wool Farm. This is always a real treat as shoppers watch Cindy Pierson spin angora rabbit fur from the bunny sitting right on her lap! She and her husband make some beautiful things.
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