Aritsans Gallery & Cafe:

This week at the Market we will be bringing One Village's El Salvador blend - Roast Level: Medium. Much like Charlie Sheen, this El Salvador is a self-proclaimed winner. With its fusion of aromas, from a high quality cocoa powder to citrus to even some subtle berry, you might even say it has surpassed typical winning and has gone on to achieve biwinning status. Just be cautious as you grind these beans, as their aromas tend to fill the room like a specter of things yet to come. In the cup the El Salvador sings predominantly of cocoa and berries with a pleasant acidity, finishing out full and well balanced.

While in Phoenixville, stop in at Artisans Gallery & Cafe and see our October's Artist of the Month exhibit featuring Artwork form the Public Eye.  The Public Eye is a Philadelphia-area group that produces public events featuring the arts. They focus on the interactions between human and nonhuman animals in order to shed light on hidden or ignored injustices and to promote a cruelty-free lifestyle. Public Eye is a project of Mobilization for Animals (PA), a 501C3 nonprofit organization.    

Baues' Busy Bees:

We'll have comb honey in Ross Rounds (we just harvested these two weeks ago)  there is a limited quantity so if anyone is interested please let me know and I'll put some aside for them.  We'll have our usual sizes of honey (2 1/2 pound,1 pound, 12 ounce and 8 ounce jars, along with 1 pound glass jars and 12 ounce glass bear jars).  We'll have bee pollen.
 
We'll have Fall and Holiday candles, which include large Pine Cones (these burn for 40 to 50 hours) small pine cones and tea light pine cones.  Lots of pumpkins and turkeys and a variety of tapers for Thanksgiving tables.  We're bringing some fir tree candles (there are two sizes) some Santa and snowmen and lovely Angel candles.  We'll also have our small candles that make wonderful gifts too.
 
Get your skin ready for Winter by getting some our Beeswax creams, lotion and balms.   

Country Time Farm:

It's tailgate time and we have a new burger made with veal from Birch run farms and country time pork, smoked sausage, fresh sausage, canadian bacon, chops, ground pork,roast, cutlets and pulled pork, smoked ribs all great items for the fall.   

Hoagland Farms:

I will be selling all pork at 10 % off in honor of pork month. I also expect to have brussell sprouts,cauliflower,onions honey apples, and other goodies. I will miss a couple markets and will return on Nov.12     

ICED by Betsy:

ICED by Betsy will be starting to preview our pie-inspired cupcakes from our Thanksgiving Collection, including this week's Chocolate Pecan Pie. You will also want to check out our seasonal Punkin Cheezkake cupcake, available in both regular and gluten-free versions this week!  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:
Chocolate Pecan Pie - Our signature chocolate cake filled with a sweet caramel pecan sauce. Frosted with rich chocolate buttercream and topped with glazed toasted pecans.
Punkin Cheezkake - A pumpkin spice cupcake filled with a sweet cheesecake center. Topped with cream cheese frosting, spiced pumpkin, and graham cracker crumbles. *Also available in our gluten-free version this week*
Cinnacake - A sweet vanilla and cinnamon swirl cake filled with cinnamon roll filling. Topped with decadent cinnamon cream cheese frosting and topped with a crispy cinnamon treat.
Tom's Tiramisu - A french vanilla cake sweetly soaked in fresh-brewed espresso and filled with coffee-infused mascarpone cheese. Frosted with coffee buttercream. Topped with a homemade lady finger, chocolate-covered espresso bean, and a sprinkle of cocoa.
24 Karat - Delicious carrot cake baked with organic freshly grated carrots. Frosted with velvety smooth cream cheese frosting and topped off with walnuts and a sugar carrot.
Dark Side -  A rich dark chocolate cupcake filled with fluffy marshmallow cream. Topped with chocolate ganache, dark chocolate buttercream, and a twirl of marshmallow!

Jack's Farm:

JACK will have a few remaining chestnuts, beans, great fall greens including spinach, kale and chard, sweet potatoes, beets, turnips and more.
All USDA Certified Organic.

 Jenny & Franks Gourmet Gelato:  We are proud to announce the premier of our Pumpkin Pie Gelato this week at the market! Blended with fresh nutmeg and Saigon cinnamon, it is the perfect taste of Autumn. Also on hand: Pear Sorbetto with Midori(R), refreshing Rustic Lemon, rich Banana Nutella, and our
ever-amazing Chocolate Supreme. As always, come and say hello, and enjoy a taste. And for those of you planning your Thanksgiving dinners, ask us about our Gelato Cakes. Ciao!  

Marci's Morsels:

Marci's Morsels will be at the market this weekend.  Please stop by and see our selection of Vegan-Gluten Free*, Gluten Free*, and Regular Flour baked goods.

Mountain View Farm:

Hi folks, I've been busy in the kitchen again. 2 new soups this week. Cream of brocoli and kielbasi & kale. I use ingredients from my fellow farmers & it makes all the difference. now back to farm news. The ducks
will be available the first week in November. please reserve one now as many already have. Also, Thanksgiving is fast approaching, don't forget to stop by & reserve your fresh turkey. See you all on Saturday!

 North Star Orchard:     We have the same line up of great fruits and vegetables as last week, but stay tuned ... next week we may have something much different and very exciting!  

Oley Valley Mushroom:

Along with our regular mushrooms, we'll have watercress again this week.  Look for our mushroom watercress soup recipe in the recipe section below.   

Ridge Valley Farm:

We will have quite a few decorated bottles.  Hummingbirds, cardinals, bluebirds, maple leaves, oval bottles with maple leaves, snowmen, and a Christmas assortment.  Good time to start thinking about holiday gifts.  

Recipe

Mushroom-Studded Tortilla Soup with chipotle chiles and goat cheese.

courtesy of Oley Valley Mushroom 

ripe avocado, peeled, pitted and cut into ½ inch cubes

1 large bunch watercress, leaves only

1.The Soup

In a medium large (4 qt) saucepan, heat the oil on medium. Add the garlic and onion and cook, stirring regularly until golden brown, about 7 minutes. Use a slotted spoon to scoop up the garlic and onion, leaving the oil behind, and transfer to a food processor or blender; set the pan aside. Add the tomatoes to the garlic and onion and process to a smooth puree.

Set the saucepan (with the oil) over medium-high heat, add the puree and stir nearly constantly until it has thickened to the consistency of tomato paste about 10 minutes. Add the broth and sliced mushrooms and bring to a boil, then partially cover and gently simmer over medium to medium-low heat for 30 mins. Taste and season with salt, usually ½ tsp, depending on the saltiness of the broth.

2. Toasting the tortillas. Heat the oven to 375 deg. F.   Cut the tortillas in half, then cut crosswise into ¼ inch strips. Spread the tortilla strips in a single layer on a baking sheet and spray or lightly brush with oil and toss to coat evenly. Set in the oven and bake, stirring around every couple of minutes or so, until lightly browned and crispy, about 8 minutes. (I OMIT THIS STEP AND USE THE WHOLE GRAIN COMMERCIAL TORTILLA CHIPS)

3. Serving the Soup. Cut open the chipotle chiles and scrape out their seeds, cut the chiles into thin strips. In each soup bowl, place a portion of the cheese and cubed avocado, a generous sprinkling of the watercress leaves and a few strips of chipotle. Ladle the broth into the bowls, top each with a little handful of crispy tortilla strips and you're ready to eat.

Working ahead. Step 1 can be done several days in advance, in fact the soup gets better with a day or two for the flavors to mingle. Store made-ahead soup in the refrigerator, covered. Step 2 can also be completed in advance. Step 3 can also be done in a tureen from which to serve everyone, and the tortilla chips can be served on the side.

Looking Ahead       

Next week we will start our Free Thanksgiving Raffle.  The lucky winner will receive a pasture raised turkey and basket of other farmers' market items for a Thanksgiving feast.  We will draw the winner at the end of the market on November 12th.  You can enter one time each Saturday.  

The Market will be open with regular hours up until the Saturday before Thanksgiving, but we do NOT CLOSE after that!  We will be open from 10am to noon on the Saturdays between Thanksgiving and Christmas, with the exception of Christmas Eve.  These special Holiday Markets offer you a chance to buy all of your favorite foods for the holidays as well as locally made unique gifts.