Phoenixville Farmers' Market

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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 Photo of the Week

The snow didn't stop the farmers from Charlestown Farm from dressing up for Halloween and it didn't stop many of the shoppers either. Thanks to ALL of you who came out to support your favorite farmers and artisan food producers!

Hello Market Shoppers!

SUNNY and WARM- that is the forecast for tomorrow and we couldn't be happier! Combine that with music by Joe Willson and there is every reason to come on down to the market this weekend. And don't forget to enter our FREE raffle to win a turkey and other Thanksgiving goodies. We will draw a winner at the close of the Market on November 12th.

This week we welcome a NEW producer, Funky Lil' Kitchen at the Market, who will be bringing prepared foods to go. You can see a list of products they are bringing as well as information about LOTS of other great food in the News from our Producers section below.

Those of you who braved the weather last week and came to the market probably saw Jenn from Wild For Salmon standing in the snow with a smile on her face. In spite of a harrowing and long ride to and from the market, Jenn is coming back this week with her delicious salmon. We have a great seasonal salmon recipe in our recipe section.

See you at the Market!

News from our Producers

Aritsans Gallery & Cafe:

In addition to our "Artisans" house coffee, we will be bringing One Village "Colombia" medium level roast single origin blend. This blend goes great with your favorite rich vanilla-based cakes and pastries.

To help with your holiday meal preparations, we will be taking orders on our whole quiche pies. To order, you can fill out an order form at the Market which list all the varieties available or you can send an email to rosemarie@artisansgalley-cafe.com by the Wednesday prior to the market. Varieties available - Roasted Vegetable, Lorraine-Bacon and Onion, Italian Vegetable, Spinach & Mushroom, Roasted Red Peppers, Broccoli & Cheddar, Tomato Bacon & Cheddar, Spinach & Mushroom, Asparagus Cheddar, Ham & Broccoli, Spinach Lorraine.
This year, Artisans Gallery & Café will be collecting items for Christmas Stocking for the Troops. All items collected will be added to the "Stockings for Soldiers" campaign and shipped to the troops serving in Iraq and Afghanistan. Items needed - Large bags of coffee, lemonade flavored mixes, canned fruit, Cracker Jacks, Beef Slim Jims. Deadline for donations, Saturday November 12th.

Birchrun Hills Farm:

Lot's of cheese for the fall season! Count on Birchrun Blue, Fat Cat, Equinox and Red Cat! Spreads too! Try our new Summer Sausage, it's fantastic with the Equinox cheese. Remember that stew season is upon us and we have tender and tasty veal cubes and chuck roasts to warm up your kitchen. Veal chops and veal cutlets are back.

Country Time Farm:

We will have cured copa and salami, pulled pork, canadian,as well reg bacon. Chops, cubes , veal and pork burgers, as well as smoked sausage, fresh sausage and other cuts. P.S. next week we won't be at the market also we will be taking orders for holiday hams, with a $10.00 deposit.

Funky Lil' Kitchen at the Market:

We plan on having Chicken Salad, Pumpkin and Lentil Salad,
Fall Squash Soup and Crème Fraiche for the market on Saturday.

Ellen April Handcrafted Soap:

We are happy to be back at the market this week. We'll have a nice selection of their all-vegetable oil soaps, along with soothing lotions and lip balms. Stop by for a free soap sample!

Forks Farm:

We'll have beef, and eggs, Taking orders for early turkeys to be delivered Nov. 19th.

ICED by Betsy:

We will continue to preview our pie-inspired cupcakes from our Thanksgiving Collection, including this week's All-American Apples. In addition, we will be taking Thanksgiving pre-orders for pickup on Wednesday, November 23rd. Also, make sure to stop by our stand to try our newest cupcake, Toffee Crunch-a-Bunch. Our charity for the month of November is Operation Christmas Child. 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:
Toffee Crunch-a-Bunch - Our signature chocolate cake filled with chocolate toffee mousse. Topped with chocolate buttercream, lots of toffee crunch, and a swirl of caramel buttercream!
All-American Apple - Apple cider cake made with fresh apples and filled with cinnamon cream cheese frosting. Topped with a ring of cinnamon cream cheese frosting, spiced apples & a sprinkle of cinnamon.
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.
Odd Couple - Our signature chocolate cake with a sweet caramel filling. Frosted with salted caramel buttercream and topped with a chocolate covered pretzel. The perfect salty/sweet treat!
Punkin Cheezkake - A pumpkin spice cupcake filled with a sweet cheesecake center. Topped with cream cheese frosting, spiced pumpkin, and graham cracker crumbles.
Chocolate Milk & Cookies - Our signature chocolate cake filled with gooey eggless cookie dough. Topped with vanilla buttercream & a freshly-baked chocolate chip cookie.

Jack's Farm:

JACK'S FARM will have Mache, chestnuts, spinach, beets, beans, fall squash, kale, chard, sweet potatoes and much more.
All USDA Certified Organic.

Jenny & Franks Gourmet Gelato:

With no snow in the forecast, we are back on track at Jenny and
Frank's Artisan Gelato! This week we will feature our brand new
Pumpkin Pie, our subtle Pear with Midori® Sorbet, and our ol'
favorites Banana with Nutella®, Rustic Lemon, and Chocolate Supreme.

And don't forget to order one of our incredible new gelato cakes.
They are (of course) made from scratch and offer amazing combinations of the gelati you know and love. The gelato is sandwiched between layers of homemade crushed biscotti and topped with homemade whipped cream. The cakes are 9 inches round, contain over 4 pints of gelato, and generously serve 12 people. See our website (www.jennyandfranksartisan.com) for more details, or come see us at the Market.

North Star Orchard: We'll have a number of fabulous apples and Asian pears this weekend (Gold Rush, Winecrisp, Enterprise, Stellar, Reinette Simerenko, Hosui, Yoinashi, and Olympic). We'll also have a first taste of Gold Rush varietal cider (quantities are limited this week; please pre-order for pickup next week if you want a larger supply! See below for more details)

Most importantly, it's time for you to stake your claim now in this year's Gold Rush Rush!

Gold Rush are the last apples of the year, and are fantastic keepers. They are sugary-tart, and get sweeter as they're stored in the 'fridge. They are fantastic for fresh eating, and make prize-winning pies and delicious applesauce. We also use them to make a wicked-good varietal cider, which some claim is "nectar of the gods".

Gold Rush apples will be available for purchase by the pound at the farmers' market. Pre-ordering a big bag of them for pick up in November will save you a few dollars and help stave off your need to resort to grocery store apples!
20 lb. bags of Gold Rush apples will be available for pickup over the middle two weeks of November, and Gold Rush varietal cider will be available in large quantities NEXT WEEK. You must pre-order both of these items. (Remember, cider freezes beautifully, so you can fill your freezer now and enjoy cider all winter and spring!)
For more info about Gold Rush, and to order, go to the Gold Rush Rush webpage: http://northstarorchard.com/GoldRush.php

Shellbark Hollow Farm:

This week Shellbark Hollow Farm with have their autumn inspired chevre spreads. Harvest Moon- a mild pumpkin flavor with a touch of fall spices and Spectachio- cranberries with roasted pistachio nut- both whipped and creamy. Great for anytime of day. Stop by and try them.

St. Peters Bakery:

We finally got our power back yesterday- just in time to bake for the Market! We will have a nice selection of our products with SMILES on our faces!

Recipe

Pan-Seared Salmon with Baby Greens and Fennel

For the dressing:

2-1/2 Tbs. Champagne or white wine vinegar

2 Tbs. fresh orange juice

1 tsp. finely grated orange zest

Kosher salt and freshly ground black pepper

1/4 cup dried cherries

1/2 cup extra-virgin olive oil

For the salmon:

4 6-oz. salmon fillets, preferably center cut

Kosher salt and freshly ground black pepper

1-1/2 Tbs. extra-virgin olive oil

For the salad:

8 oz. mixed baby salad Asian greens (about 8 lightly packed cups)

1 small fennel bulb, trimmed, halved lengthwise, cored, and very thinly sliced crosswise

Kosher salt and freshly ground black pepper

Start the dressing:

In a small bowl, combine the vinegar with the orange juice and zest, 1/4 tsp. salt, and a few grinds of pepper. Stir in the dried cherries and set aside.

Cook the salmon

Remove the skin from the salmon fillets and season them on both sides with 1 tsp. salt and 1/4 tsp. pepper. Heat the oil in a 12-inch skillet over medium-high heat. Cook the salmon, flipping once, until barely cooked through and a rich golden brown crust develops on both sides, 4 to 5 minutes per side. Set aside on a plate.

Finish the dressing

Using a fork or slotted spoon, remove the cherries from the orange juice mixture and set aside. Slowly whisk the 1/2 cup olive oil into the orange juice mixture until blended. Season to taste with salt and pepper.

Assemble the salad:

Combine the greens and fennel in a large bowl. Add about half of the vinaigrette to the salad, toss, and season to taste with salt and pepper. Divide the salad among 4 large plates or shallow bowls. Set a piece of salmon on each salad and sprinkle the cherries around the fish. Drizzle some of the remaining vinaigrette over each fillet and serve.

Looking Ahead

November 12th is Native American Day, featuring Spirit Wing, who will sing Native American songs and tell Native American Stories.

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.

And don't forget that we will be open from 10am to noon on the 2nd and 4th Saturdays from January through April, until we reopen in May.