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Fourth Saturday:
Focus on Phoenixville
May 24th, 2014
9am to 1pm
In This Issue
PHOENIXVILLE Guests this Week
Black Walnut Winery
Black Walnut Winery will be offering samples of our Bank Barn Red, 2010 Merlot, 2010 Pinot Noir, 2011 Sauvignon Blanc and 2012 Vidal Blanc wines.  Our featured wines this Saturday have all been released since the last Farmers Market in 2013, so be sure to stop by and sample these fabulous wines and purchase a bottle or two for your holiday celebration.  All veterans and active duty military personnel will receive a 20% discount on their wine purchases - thank you for serving!
 
Pure Scents Candle Co
Our candles make great gifts! Bring them along for a hostess gift, to thank a teacher or congratulate the graduate. We will have a great selection to chose from at the market this Saturday!

Retold Tales
Julie Winkler owns Retold Tales Books at 116 Bridge St. The store is packed with secondhand and collectible books of every genre. There is a large kid's section and story times three times a week and for special events. I am happy to help you locate a long-lost book or help you select some new reads. I accept books for in-store credit. Julie@retoldtales.com

Special Guests this week
Massage:
Music:
Pure Scents Candle Co.
Our candles make great gifts! Bring them along for a hostess gift, to thank a teacher or congratulate the graduate. We will have a great selection to chose from at the market this Saturday!
Next Week
North Star Orchard plans to return next week! 

Cliff Hillis will play on stage

Playgrounds for Palestine will bring healthful and delicious extra virgin olive oil

Our Sponsors

 

 

 

 

Friends in  Our Community

 




Phoenixville Farmers' Market  
Saturdays 
 9am-1pm

Under the Gay Street Bridge 
Accessed from Taylor Alley
Phoenixville, PA

********* 
Artists at the Market 
 on Second Saturdays 
********* 
Health Screenings 
by Phoenixville Hospital 
on Third Saturdays
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Phoenixville Producers
on Fourth Saturdays
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Weekly LIVE music
Always FAMILY Friendly  
Hello Market Shoppers

 

The Market will be loaded with great food for your holiday weekend on Saturday!  Meats for the grill,  breads, cheese, hummus and guacamole for easy appetizers, and much more.   

 

The Food Trucks are BACK this week and they are here to stay for the REST OF THE SEASON!!!  That's right,  Sunflower Truck Stop, HEART Food Truck and Nomadic Pies all plan to be at the market every week!

 

Mike Kropp will perform on stage from 10am to 1pm.  

 

Calling all dull knives and clippers.  Neil's Sharpening Service will be here this week and every 4th Saturday.

 

This is the FOURTH Saturday of the month when we celebrate our wonderful town.  You'll find some great local businesses along the trail.   

 

See you at the Market!

 

 

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Who's coming this week
Anita's Guacamole

Artisan's Gallery & Cafe
Artisans Gallery & Café is proud to offer our signature house coffee "Artisans", roasted locally by One Village; our freshly brewed iced coffee & iced tea,  & Harney Specialty Teas.  We selected One Village as our roaster for our "exclusively blended "Artisans" coffee which is served and sold only at our café.  The folks at One Village believe that "delivering the freshest coffee while maintaining a low carbon footprint is important to us so we limit ourselves to locations within 500 miles from our headquarters".  This week receive 10% off any handmade mug with the purchase of  any OV 12 oz. Bag of coffee selling for $12.75 for one or 2 for $25.00.

Backyard Bison
I'll have plenty of American Bison Burgers, Steaks, Hot Dogs, and sausages for Memorial Day grilling, but I also have many non-grilling items for easy meals like chuck roasts for the croc pot and chip steaks for cheese steaks.

Birchrun Hills Farm
Birchrun Blue, Fat Cat, Equinox & Red Cat on the cheeseboard this week.
We're bringing a selection of our Rose' Veal. Grilling season is upon us! We're bringing gorgeous veal chops, a selection of sausages, burgers,and our special Bockwurst and Franks!

Charlestown Farm
We'll have spinach this week!

Country Time Farm
Cucina Verde

Deep Roots Valley Farm
Our bulk chicken specials is back!  30lbs of whole chickens for $100, 60lbs for $195.  This week the chickens should be in the 4.5-5.5lb (est) range. We also have 3-4.5lbers in the freezer if you would prefer smaller.  We only have a few of these packages available/week.  Please email ahead if you would like to reserve them!

Also this week:  Pasture raised eggs (no comparison to grocery store eggs), fresh whole chickens and chicken parts (we'll even have frames, necks, and feet!), a nice selection of beef, and gizzard pet treats!

Got Hummus?
Lemon Kale, Blazn Buffalo, Chipotle Black Bean, Sweet Pumpkin, Chocolate Cherry,  Red Beet Garlic, Lady Belle, and Garlic.

HEART Food Truck

Hoagland Farm
We will have asparagus, rhubarb, honey and all of our pork products.

Homestead Farm
We will have bedding plants, hanging baskets and we made some special planters for Memorial Day.

ICED by Betsy
Our cupcakes are a great way to celebrate your Memorial Day get-togethers! Perfect addition to your backyard cookout or trip to the shore! Check out our this year's Memorial Day Collection cupcakes available at the market on Saturday! Place your pre-order via email cupcakes@ICEDbyBetsy.com or phone (610)755-7062.

ICED by Betsy will have the following flavors at the market this week:
  • Hot Fudge Sundae  *Also available in our gluten free version.*
  • All-American Apple
  • Stars & Stripes *Also available in our gluten free version.*
  • PB & C -
  • Life by Chocolate


JACK'S Farm
USDA Certified Organic peas sound good. We'll start the day with our first picking of the season.
Plus, get your vegetable transplants and culinary herbs while they last.
And... blueberry bushes, fig trees: it's the right time to plant.

Jenny and Frank's Artisan Gelato
For this holiday weekend only, we are featuring our Star-spangled Vanilla Gelato - classic vanilla with bits of cherry and blueberry.  We'll also have Passion Fruit Sorbetto, White Chocolate Peppermint, Chocolate Supreme, Sea Salt Caramel, and Rustic Lemon Gelato.

John & Kira's

Nomadic Pies

Nutty Novelties

Oley Valley Mushroom

Peachbottom Farm

Pureblend

Shellbark Hollow Farm
We will have our full line of fresh goat milk cheeses.  Try our Sharp 1 on a shaved asparagus salad with a light vinaigrette. 

St. Peter's Bakery
Stargazers Vineyard

Sweetwater Bakery

The Sunflower Truck Stop

Vera Pasta
Spring menu includes - Fresh Herb Chitarra pasta (fresh oregano, thyme and parsley), Salsa Verde Gemelli (Tomatillo salsa infused pasta), Gemelli, Chitarra, Spicy Roasted Garlic, Tagliatelle. Ravioli: Wild Mushroom and Sage Ravioli, Caprese Ravioli, Spinach, Pecorino and Roasted Garlic Ravioli (Spinach Dough), Asparagus, Lemon Zest & Pecorino Toscano Ravioli. Sauce: Marinara!

Recipes  from Cooking Spotlight
Last week,  our local cooking school,  Cooking Spotlight did a great cooking demo on stage at the market.  If you missed the demo, here are the dishes they made. Mark your calendars for  June 21st when they will return to whip up some more delicious dishes from farmers' market ingredients!

Wild Mushroom Ragout with Polenta

 

Ingredients:

Serves 6 as an appetizer

 

  • 3/4 lbs. of wild mushrooms (cremini, shitake, oyster, trumpet, hen of the woods, Portobello, morels, porcini - any combination, but using at least 3 types is best).
  • 2 medium shallots, chopped
  • 1 ½ cups dry white wine
  • ¾ cup heavy cream
  • 2 T extra virgin olive oil
  • 4 T unsalted butter
  • 1 level tablespoon flour
  • 1 cup vegetable (or chicken) broth
  • 2 t fresh thyme, chopped
  • Salt and freshly ground pepper
  • ¼ cup parsley, chopped

 

Trim the mushrooms, cutting off tough stems and discarding. Gently wipe any dirt off of the mushrooms with a damp paper towel. Slice or chop the mushrooms into bite-size pieces.

 

Add the butter and olive oil into a large skillet over medium high heat. Add the mushrooms and cook for 8-10 minutes, until the mushrooms have started to release their juices and start to brown. Remove mushrooms to a bowl keeping as much juices in the pan as possible.  

 

Add shallots and thyme and ½ of the parsley to the skillet. Saute over medium -high heat until softened, adding more butter if needed.   Sprinkle in the flour.    Stir and cook for about 2 minutes until bubbling.   Add the white wine and bring to a boil and cook for 2 minutes until alcohol evaporates.   Add broth slowly, stirring constantly until smooth. Stir in the cream. Add the mushrooms and accumulated juices back into the pan and bring all to a simmer. Add salt and pepper to taste. Stir in remaining parsley.

 

You can use this sauce in a number of ways: over polenta, chicken, with pasta or as a delicious side dish.

Polenta:   Lightly oil a medium-sized rimmed baking pan.

Prepare polenta according to package directions. (We used Bob's Red Mill Polenta) After the polenta has cooked, pour the hot polenta onto the baking pan and spread it out evenly. Let cool to room temperature, then cover it with plastic wrap.   Refrigerate for at least a couple of hours. You can also do this a day ahead.

 

When ready to use the polenta, preheat your broiler. Remove the plastic wrap from the polenta and brush the top with a bit of olive oil. Broil the polenta about 4 inches from the heat until pale golden - about 5 minutes.   Remove and cool for a few minutes, then cut the polenta into the shapes you desire.

Can cut it into squares, use cookie cutters or a biscuit cutter to make circles.

 

Top the polenta pieces with the mushroom ragout and sprinkle with chopped parsley.

 

 

Shaved Asparagus Salad with Avocado Dressing

 

Ingredients:

 

  • 2 lbs asparagus (thicker stalks are better)
  • 15 cherry tomatoes (or mix of cherry and yellow pear)
  • 2 T Italian parsley, chopped

 

Dressing:

  • ½ ripe avocado
  • 3 T fresh lemon juice
  • 3 T extra virgin olive oil
  • Salt and Pepper

 

Wash the asparagus and dry.   Snap off the tough ends.   Using a vegetable peeler and starting from the bottom end of the asparagus, shave upwards towards the tip to create thin ribbons. Place the ribbons into a serving bowl.

 

Depending on their size, either slice the tomatoes in half or keep them whole. Add the tomatoes to the asparagus ribbons.   Add the chopped parsley.

 

For the dressing: Cut the avocado in half length-wise and remove the pit. Scoop out one avocado half into a blender. Add the olive oil and lemon juice and whiz all together until creamy. Add more oil or a bit of water if the dressing is too thick. Add salt and pepper to taste. Pour dressing over the asparagus and toss until all the ribbons are coated.

 

 


 

 

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 and increasing access to fresh, nutritious food 
  • Encouraging the development of a local, sustainable economy
 


Phoenixville Farmers' Market

info@phoenixvillefarmersmarket.org ~ http://www.phoenixvillefarmersmarket.org
Under the Gay Street Bridge
Accessed by Taylor Alley
Phoenixville, PA 19460

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