In This Issue

 Back to Health

 Joe Willson!

 Kimberton Waldorf School
Welcome Back to Your Garden
activity: plant seeds in pot, or make seed paper

Hello Market Shoppers

 

Strawberries will be at the market in force again this week.  If you've been thinking about trying your hand at canning, why not start with a small batch of strawberry rhubarb jam?  You'll find the recipe in the newsletter and we'll have coupons for discounts on jars at our market table.

 

This will be the LAST week that Wild for Salmon will be at the market until August when they return with the 2014 catch.  Better plan to stock up.

 

We are very excited to welcome Vine Dining who will give a cooking demo on stage at 9am sharp.  Come early, grab a cup of coffee and a seat and learn how to make a healthful and delicious stir-fry featuring farmers' market veggies.  Vine Dining will be giving a hands-on class at Cooking Spotlight on June 11th.  You can read more about it and sign up for it here. 

 

Perennial favorite, Joe Willson, will perform on stage starting at 10 am.

 

We LOVE all of our food trucks which makes this very difficult---both Sunflower Truck Stop and HEART Food Truck are finalists in the "2014 Best Graphic Design Food Truck Contest!" AND you can vote for one or both of them here!  They're bringing some mouth watering dishes tomorrow- you can read about them below.

 

      

Anita's Guacamole

Artisan's Gallery & Cafe
Featured this week is One Village coffee "French Roast".  Roasted in the fine tradition of French Style coffee, this dark and glistening coffee will fill your mouth with dark cocoa, smoky notes and a black peppercorn like finish.  If you like your coffee roast this one is for you.!  Roast Level: Dark.  Cold beverages include freshly brewed Iced Coffee, organic Black & Peach Tea and organic lemonade.  Add a slice of lemon and fresh mint or a splash of lemonade and you have a refreshing summer drink.   Breakfast Special - 12 oz house coffee and large scone - $4.00.

Backyard Bison
Bison burgers are great for Father's Day (gift wrapped in a bun)!  I also will have a nice selection of lean Bison sausages, Bison hot dogs, Bison steaks, roasts, jerky, and our famous chip steaks.  Visit www.backyardbison.com for a more detailed product list and to see how we raise our animals in nearby Coopersburg.

Baues' Busy Bees
Wildflower honey in glass and plastic and bee pollen.  Our beeswax creams, lotion and balm along with our hand made honey soap.  We'll have 100% beeswax candles in different sizes; tapers, pillars and novelty shapes.

Birchrun Hills Farm

Charlestown Farm
We will have beautiful salad mix, broccoli, Tuscan kale and kohlrabi this week.

Country Time Farm
Cucina Verde
Cucina Verde will have spicy kim chi- delicious on grilled cheese sandwiches! Kurry Kraut and the light 3-D Kraut with cabbage, dandelion greens, daikon and dulse!

Deep Roots Valley Farm
Our bulk chicken special is still available for this weekend.  30lbs of whole chickens for $100, 60lbs for $195.

We will have plenty of our pasture raised eggs, chicken and beef available!

Ellen April Handcrafted Soap
Ellen April will be back at the market this week with their luxurious soaps and body products. Soap makes a great gift for teachers and for dad on Father's Day.

HEART Food Truck
HEART is going to have  chilled Tomato & Buttermilk Soup with Zucchini Oil.   We will also have Short rib sandwich with Pickled Vegetables and micro Radish greens along with some other goodies to check out.

Hoagland Farm
I hope to have asparagus, rhubarb, peas,strawberries, honey and pork.

Homestead Farm

ICED by Betsy
We are excited to be featuring our first berry cupcake of the season, Strawberry Tallcake. Our Strawberry Tallcake cupcake is our version Strawberry Shortcake. In addition to that seasonal favorite, Sweet Piggy will also be highlighted in this week's market lineup. Our maple bacon cupcake is sure to please your taste buds! 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:

• THE CLASSIC
• DARK SIDE  *Also available in our gluten free version.*
• PB & C
• C3
• SWEET PIGGY  *Also available in our gluten free version.*
• STRAWBERRY TALLCAKE

JACK'S Farm
USDA Certified Organic Garlic scape season is here!

8 scapes, 1 cup olive oil, 1 cup shredded Asiago cheese makes great pesto.
Scapes are the seed pod of hard neck garlic. We cut them to make the heads grow larger.
Baby Zucchini, Beets, kohlrabi, lettuce and more. Heck, we might even have a small supply of Certified Organic Strawberries!
Don't know JACK? Stop by and say Hi.

Jenny and Frank's Artisan Gelato
We're sure you're as excited as we are that the warm weather is finally here, and officially welcoming summer is the return of our incredible Strawberry Sage!
Local farm-fresh strawberries with a hint of sage make this flavor one that our customers ask for by name every year.  And if you haven't tried it yet, come and have a taste - at all markets this week.  Also on hand:  Classic Vanilla, Rustic Lemon, Sea Salt Caramel, White Chocolate Peppermint, Passion Fruit Sorbetto and Chocolate Supreme.  Ciao!

John & Kira's
John & Kira's is a chocolate company dedicated to producing world class confections while promoting positive social change. Our products highlight ingredients conscientiously sourced from family farms and urban gardens. We handcraft everything from salted caramels and toffee to hand-dipped chocolate apricots and ganache-filled figs. Our flavors range from the more traditional mint and raspberry to robust coffee-whiskey and delicate star anise. And just in time for the fair weather buzzes our delightful Spring Bug & Bee Collection! This sweet trio features two unique Spring Ladybugs, pastel-painted treats hiding creamy mint and lavender ganache interiors, as well as our best-selling Salted Caramel Honey Bees. Happy Spring!

Lancaster Hummus Co.

Longview Center for Agriculture
One word- STRAWBERRIES!

Nomadic Pies

Nutty Novelties

Oley Valley Mushroom

Paradocx Vineyard

Peachbottom Farm

Pureblend

Shellbark Hollow Farm
Strawberries are in and they are great mixed into our yogurt or keifer, slice some up and mix in or make a smoothie.

We also will have our full line of cheeses including our Bloomies.

St. Peter's Bakery

Sweetwater Bakery

The Sunflower Truck Stop
We're bringing a  a new Black Bean Breakfast Burger!

Vera Pasta

Wild For Salmon
Steve is already in Alaska to catch the 2014 salmon.  This will be our LAST week until he returns.  Better stock up!

This week we will begin the Discover You Can program at the market!    For the months of June, July and August we'll have raffles for for great canning and freezing items plus we'll have coupons for discounts on Ball canning jars and Foodsaver freezing bags.

Here's a great small batch Strawberry Jam Recipe to try adapted from Marisa McClellan's website, Food In Jars.  She'll be doing a live demo on stage on July 5th.

Ingredients

• 2 cup of chopped rhubarb (approximately 1 1/2 pounds of stalks)
• 4 cups of chopped strawberries (approximately one quart)
• 3 cups sugar
• 1 lemon, zested and juiced
• 1 packet RealFruitŪ Liquid Pectin

Instructions

1. Wash your jars and rings and lay them out on a towel to dry. Place your lids in a small saucepan and put over medium heat, so that the sealing compound softens in preparation for canning.
2. In a 8-quart, non-reactive pot, stir the rhubarb, strawberries and sugar together off the heat. Once the sugar has begun to dissolve, place pot on burner and bring to a boil.
3. Add the lemon juice/zest to the pot and let it bubble gently for approximately 15-20 minutes. As the jam cooks, use the back of a wooden spoon to mash any large pieces of fruit. Add the pectin, stir to combine and let cook for a few more minutes.
4. At this point, dip a spoon in the jam and see how it coats the back of the spoon. You can also try the saucer test. If you get a nice, even sheet, the jam is done. You can also taste at this point, to see if you like the balance of flavors. Add a little more lemon juice if you feel it needs additional brightening.
5. Pour into hot jars, wipe rims to remove any spillage and apply lids/rings.
6. Process in a hot water bath for ten minutes.
7. Remove from water and let cool. When jars are cool, remove rings and test seals. Refrigerate any jars that didn't seal and store the rest in a cool, dark place.