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Saturday, October 6, 2012
9am to 1pm
In This Issue
What's new?
This Week...
Recipe...
Looking Ahead...
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News from our Producers....


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Artisans' Gallery & Cafe
Please join us at the gallery tonight,  First Friday, October 6th where OVC roaster, Nelson, demonstrate several brewing techniques. He will bring several varieties of blends including there seasonal Harvest Blend.  Harvest" is an autumn blend, which is roasted a little   bit differently each year to celebrate the changing of the seasons.
Of course we will be at the Market tomorrow with our great selection of hot drinks and ready to eat food and look forward to seeing you tomorrow.

Baues' Busy Bees
We'll have raw honey in both plastic and glass jars, bee pollen for those who use it for allergies.  Fall allergy season is upon us.  We'll bring a variety of candles, some for the the up coming season.  They sure came in handy yesterday when we lost power for over 15 hours.
 
We'll have our all natural beeswax creams, lotion and balms, along with our honey soap.

New this week- fall candles!

Birchrun Hills Farm
October's here! Our German butcher makes the best bockurst and franks from our veal and pork! Simmer our Birchrun Bockwurst in a dark beer and grill, serve with a grainy mustard and carmelized onions and peppers; so good. Birchrun Franks are still around! We love them for a quick lunch or with a sausage fest along side of our bockwurst and hot italian sausage.  We're bringing a full cheeseboard...Birchrun Blue, Fat Cat, Equinox, Red Cat and, new this week, Maple Walnut Fromage.  If you're at Ted X this Saturday, don't forget to take a break and come to the market... bring your coolers!

Ellen April Handcrafted Soap loves October because it's the season for their once-a-year, limited-edition soap... Pumpkin Spice! They'll bring a basket of it to market this week, along with all your other favorite Ellen April soaps. Haven't tried their soap yet? Stop by to ask for a free sample.


ICED by Betsy
Welcome to October! We will be featuring lots of yummy fall flavors this month along with some special Pink Ribbon cupcakes in honor of Breast Cancer Awareness month. Our charity for the month of October is Susan G. Komen for the Cure Philadelphia. You can pre-order any quantity of cupcakes from the flavors of the week! Place your order via email cupcakes@ICEDbyBetsy.com or phone (610)755-7062.

ICED by Betsy will have the following flavors at the market this week:  
PumpkiNilla- Our pure vanilla cake filled with pumpkin pie mousse. Topped with pumpkin spice buttercream and a pumpkin topper.
Spud Cake - A sweet potato spice cupcake filled with a pecan cream cheese filling. Frosted with cream cheese frosting and topped with a toasted marshmallow.
Grandma B- A moist pink velvet vanilla cupcake filled with a fluffy pink cream. Frosted with vanilla buttercream and topped with a chocolate pink ribbon. ***Special October Cupcake, for Breast Cancer Awareness Month***
Pieces of Reeses- A delightful peanut butter cupcake filled with chocolate mousse. Frosted with chocolate buttercream and loaded with lots of peanut butter cup chunks.
Chocolate Milk & Cookies- Our signature chocolate cake filled with gooey eggless cookie dough. Topped with vanilla buttercream & a freshly-baked chocolate chip cookie.
By Popular Demand - Our signature dark chocolate cake filled with decadent dark chocolate mousse. Frosted with a simple and sweet vanilla buttercream and topped with a swirled chocolate chip. *Also available in our gluten-free version this week!*

Jack's Farm We'll have sweet potatoes, sunchokes, fall greens, onions and more!
All USDA Certified Organic and grown by us.

Jenny & Frank's Artisan Gelato 
Congratulations to John who came up with the winning name for our new Orange Gelato with Godiva:  Darker Side of Orange.  John wins an official Jenny & Frank's t-shirt and a pint of his favorite flavor.

This week, Jenny and Frank's is proud to introduce a new flavor:  Milk Chocolate Peanut Butter, made with nut butter from our friends at Naughty Nutty Love Artisan Nut butter    We will also feature Darker Side of Orange, Maple Apple Cider Sorbet, Sea Salt Caramel, Rustic Lemon, and Chocolate Supreme.John and Kira's Chocolates

Mountain View Poultry
It's time to think about turkeys for Thanksgiving!  Stop by to pre-order yours.

Naughty Nutty Love will be featuring an new flavor for the Fall and Holidays..... Cinnamon Almond....Sooo Good! Available this Saturday. 

North Star Orchard
We'll have Asian pears (2 kinds!), lots of apple varieties (Sugar Snap, Florina, Razor Russet, Royalty, Liberty, Eclipse....), cider and fall veggies including a cascade of crunchy carrots and a bunch of boffo brassicas (like Romanesco, broccoli, and kohlrabi).

Is it time for soup yet? (always!!) Check out our great recipe in the recipe section.

Oley Valley Mushroom
For a special treat, add some of our shiitake mushrooms to winter squash soup- there is nothing better!

Saint Peter's Bakery
Along with our assortment of Fresh Breads and Croissants Saint Peters Bakery will have the following
 
Soups:
1 - Butternut Squash  and
2 - Tomato and Roasted Red Pepper
 
Pies:
Maple Bourbon Pecan
Apple Cranberry
Pumpkin
 
New Feature:
Gluten Free Pumpkin Muffins
Butterscotch Pecan Scones

Shellbark Hollow Farm
We will have plenty of our autumnal flavored spreads this week at the market~
Harvest Moon~ Our Chevre whipped with pumpkin and flavorful spices`
Spectachio~ We whip our Chevre and add pistachio nuts and dried cranberries.

We will also have our complete line of cheese, yogurt, ricotta, and kefir.

Sunflower Truckstop Check out our menu at our website 

Vera Pasta is excited for this week's pasta selection of : porcini spaghetti, spaghetti aglio e olio (spicy), linguine Zinfandel, paccheri (rigatoni), penne verde, tagliatelle, pappardelle, tomato basil spaghetti, ricotta gnocchi, pumpkin ravioli and wild mushroom and sage ravioli.

Wild for Salmon  will have ALL of our salmon products! 
   

The Phoenixville Farmers' Market  
 is a producer/grower market
 committed to: 
 
  • Supporting  local farms to preserve local agriculture
  • Building community in downtown Phoenixville
  • Improving health through nutrition education
  • Increasing access to fresh, nutritious food 
  • Encouraging the development of a local, sustainable economy
  
 
 Phoenixville Farmers' Market
Saturdays 
 9am-1pm 
Under the Gay Street Bridge 
Accessed from Taylor Alley
 Behind Family Dollar
Phoenixville, PA 
********* 
Artists at the Market 
 on Second Saturdays 
********* 
Health Screenings 
by Phoenixville Hospital 
on Third Saturdays
   

Our Sponsors

 

Join Our Mailing List
::
Hello Market Shoppers!

Tomorrow we will welcome October with our annual Fiber Festival featuring Angel's Wool Farm.  Local farmer Cindy Pierson will demonstrate handspinning with her adorable angora bunny on her lap.  If you have little ones, be sure to bring them out for this special event.  If you are a knitter or crocheter, there will be a lovely selection of handspun yarns.  Cold weather is on the way and Angel's Wool Farm will have a great selection of hats and other goodies they make by hand from their very own wool.  If you are a handspinner, feel free to bring your wheel and join our spinning circle.  The more the merrier!

Cooler weather is on its way and we have many fall specials this week- Bockwurst and Maple Walnut Fromage from Birchrun Hills, and Harvest Moon, Chevre whipped with pumpkin and flavorful spices from Shellbark Hollow Farm to name a few.  It's a great time of year for soup, and roasted vegetables and meats.  Be sure to stock up!

This week I heard a moth watering interview on NPR where Kathy Gunst raved about a roasted wild mushroom soup and making apple cider jelly simply by boiling apple cider. Here is a link to the story.  You will find some of the recipes below.  I'm planning to try them out myself!

Happy cooking and eating and we hope to see you at the Market!

Liz Andersen
 
Cindy with rabbit
This Week...
Music:   Joe Willson!

 
Activities: Handspinning,  & facepainting

Massage:


Gateway Bodyworks  

Producers:  (click on the names to read about them)
   


Artists:

Angel's Wool Farm
Be sure to stop by to see all of the lovely woolen items that Cindy and her husband have made.  You can look at photos of their farm and animals here.

Artypantz
Stop by ArtyPantz booth for collage art wallets, purses, some upcycled baby clothes/hats and more
fiber delights.


Dale Burch
Beautiful handspun yarn
Yarn- Dale Burch

Kimberton Hills
Lovely handmade items made at the Kimberton Hills Camphill Village.

Mano's Material Creations
One-of-a-kind items lovingly made from reclaimed fabric

Recipes

Roasted Wild-Mushroom Soup

Ingredients:

1 pound fresh portabella mushrooms (Use portabellas or shiitakes, cepes, or any wild mushrooms you can find for this earthy, creamy soup.)
2 teaspoons olive oil
3 medium onions, peeled and chopped
3 cloves garlic, peeled and chopped
salt and freshly ground black pepper
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 tablespoons dry sherry or red wine
5 cups vegetable, chicken, or beef stock
a touch of heavy cream, crème fraîche or yogurt, optional
Parsley (optional for garnish)

  

Instructions:
Preheat the oven to 400 degrees.

Gently clean the mushrooms using a moist paper towel. Cut the bottom ½-inch off the stems and then cut the mushrooms into chunks.

  

Grease the bottom of a medium to large roasting pan or ovenproof skillet with 1 teaspoon of the oil. Add the mushrooms, onions, garlic, salt, pepper, thyme, rosemary, and remaining oil and stir well.

  

Roast on the middle oven shelf for 20 to 25 minutes, stirring once or twice, or until the vegetables are tender. Remove the roasting pan from the oven and pour the sherry into the pan, scraping up any

bits clinging to the bottom of the pan.

  

Transfer the mixture to a medium-large pot and season to taste. Add the stock. Let cool a minute or two.

  

Transfer the soup to a blender or food processor and, working in batches, puree the mushroom mixture and all the juices, blending until smooth, but taking care when blending hot liquids.

  

Reheat and add a touch of cream, crème fraîche, or plain yogurt, if desired. The soup really doesn't need much! Serve hot with crusty bread.

Serves 4 to 6.

Apple Cider Jelly
Ingredients:
One gallon unpasteurized apple cider, with no additives
Instructions:
Place the cider in a large, heavy pot and bring to a gentle boil over high heat.

Reduce the heat to low and let simmer for about 2 hours. After about 2 hours the cider will begin to thicken and coat the back of a spoon. This is the time to pay attention. Do not answer the phone-stay focused on the jelly. Keep cooking over a gentle simmer, on very low heat, for another forty-five minutes or until the jam begins to thicken and the syrupy mixture comes to about 190 degrees on a candy thermometer. My jelly took almost three hours to thicken.
Let cool and place in a glass jelly jar.

Refrigerate. The jelly will keep for several weeks.

 

Makes about 1 cup.

 

Variations:
* For a spicy jelly: place a chile pepper cut in half down the middle into a piece of cheesecloth and tie it up. Place the chile into the cider for the first hour of cooking, and then remove.
* Make a mulled cider jelly: place a cinnamon stick, allspice berries, and three cloves in a piece of cheesecloth and tie it up tightly. Place in the jelly during the first hour of cooking, and then remove.
* For an herbal apple cider jelly: place several leaves of fresh sage, rosemary, and oregano (or any fresh herb) in a piece of cheesecloth and tie up tightly. Place in the cider for the first 1 1/2 hours of cooking time, and then remove.

 

Recipes from Kathy Gunst's new book, "Notes from a Maine Kitchen." (Down East Books 2011)



Curried Butternut Apple Soup
Courtesy of North Star Orchard
1/4 lb (1/2 stick) margarine
2 c onion, chopped
1 rib Celery
4 t curry powder
2 butternut squash (medium - about 2-1/2 - 3 lbs), peeled, seeded, and cut into 1" cubes
3 apples (medium), peeled, cored, and chopped
3 c water (chicken stock or vegetable broth)
1 c cider
In a heavy kettle, combine onions, celery, margarine, and curry powder.
Cover and cook over low heat until vegetables are tender (10 - 15 minutes), stirring often. Add cubed squash, chopped apples, and liquid (water, stock or broth) and bring to a boil. Reduce heat and simmer 20 - 30 minutes or until squash and apples are cooked thoroughly. Strain liquid and set aside.
Puree the apple-squash mixture with one cup of the strained liquid.
Add cider and remaining liquid to reach desired consistency.
Season to taste with salt, pepper.
Garnish with grated apple, yogurt or low fat sour cream. Makes 8 to 10 servings.
 
Looking Ahead

October 13th
Second Saturday Oktoberfest featuring local artists

November 6th
Our Annual Native American Day, featuring music and story telling by Spirit Wing

November 17th
Our Thanksgiving Market  with everything for a LOCAL feast!

November 24th
Our first HOLIDAY MARKET of  2012
10am to Noon
Local food, local gifts, holiday music

December 1, 8,15, 22
WEEKLY HOLIDAY MARKETS
10am to noon!

January through April
WINTER MARKETS
10am to noon2nd and 4th Saturday of the month