In This Issue

 Ocean Earth Wind Fire

 Mike Kropp!

Hello Market Shoppers

 

We have a special event tomorrow morning at 9am!  Kelly Smith, farmer at Deep Roots Valley Farm, will demonstrate how to cut up and store a whole chicken- EASILY!!!  Buying whole chickens is a great way to save money and use the entire chicken.  We hope you'll stop by to watch!   

 

We'll also show you how to make healthful chicken stock and how to vacuum freeze chicken parts for perfect storage!

 

 

Starting today, The Colonial Theater is screening Fed Up, a groundbreaking movie about health and our food system.  We hope you will get a chance to see it.  In partenership with the theater and Activate Phoenixville Area, on Tuesday, July 1st, we will have a panel and community discussion immediately following the film.  Our panel will include 2 farmers, a doctor, a dietician and food policy expert and activist Ellen Gustafson.  Our goal is to work together to improve community health.  We hope you will join us!

 

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

• Black Walnut Winery will bring their locally made wine
• Bridge Street Chocolates will bring chocolates that Gail makes in her shop downtown
• Retold Tales will bring used cook books to help you use all the great farmers' market ingredients
• Design Grove will have craft activities for children
• The Kids Closet will bring gently used clothing so you can RE-USE!!
• PABA, Phoenixville Area Business Association will have a table so you can learn more about our town.

The FOURTH SATURDAY is also the week to bring your DULL knives and clippers to the market.  Neil's Sharpening Service will make them like new!

 

Perennial favorite Mike Kropp will play on stage from 10am to 1pm.

 

 

See you at the Market!

 

 

      

Anita's Guacamole

Artisan's Gallery & Cafe

Backyard Bison
Bison are the only "cattle" native to North America, and Bison burgers, steaks, ribs, sausage, and hot dogs, are perfect for your Fourth of July grilling.

Birchrun Hills Farm

Charlestown Farm
We're harvesting lots of vegetables for tomorrow's market- beets, squash, lettuce & more!

Country Time Farm
Cucina Verde

Deep Roots Valley Farm
This is a great week to take advantage of our bulk chicken special.  $100 for 30lbs of whole chickens, $195 for 60lbs!  We have a nice assortment of sizes in the freezer so just let us know what you would like.  You can also get fresh chickens with this special.

**Be sure to watch demo how to cut & store a chicken on the market stage at 9am.  Our stand will be OPEN during the demo.**

HEART Food Truck
We're so happy the Craig LaBan likes us!  You can read his article in the Inquirer here.  We'll be cooking up some great local food tomorrow.

Hoagland Farm
We will have more mulberries this week, strawberries, the last asparagus, rhubarb, peas, raspberries, cherries, brocolli, greens, pork ,honey.  If you've never tried mulberries, here are some great ways to use them-

Recipes/ directions for each are found at Hoagland's table at the market, or you can click here. 

 

ICED by Betsy
Newsletter Link

We really enjoy creating flavors for the season, including this week's Philly Cheese & Cherry. Look for many other yummy berry & fruit flavors to be popping up during this summer season! Start the weekend off right with a trip to 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 weekend:

• Pure
• Life by Chocolate
• Philly Cheese & Cherry  *Also available in our gluten free version.*
• Pineapple Right Side Up
• Odd Couple
• PB & C  *Also available in our gluten free version.*

JACK'S Farm
BLUEBERRIES this week!
USDA Certified Organic

Jenny and Frank's Artisan Gelato
Gelato and sorbetto are perfect for hot summer days and holiday picnics- stop by for a sample!

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.

Lancaster Hummus Co.

North Star Orchard
New potatoes and green garlic on the way! Time to make garlic mashed potatoes, roasted potatoes with slivered garlic, garlic with garlic....you get the picture! Ike will also have: garlic scallions (there's that garlic again!), Swiss chard, lettuce, broccoli, peas of some sort or another, and maybe the first lovely multi-colored cherry tomatoes of the season! (PS. Ike WILL leave garlic breath at home!)

Oley Valley Mushroom

Peachbottom Farm

Pureblend

Shellbark Hollow Farm
Fresh from our aging chamber - Aurora's Cloud and Bloomin' Ash. We will also have some of our Catkins, a Tome like raw milk goat cheese, aged over 9 months.

St. Peter's Bakery
Stargazers Vineyard

Sweetwater Bakery

The Sunflower Truck Stop
We are looking forward to another great day at the market.  Stop by to see what we've got on the menu!

Vera Pasta
Grilled sweet corn, Roasted Pepper and Smoked Mozzarella Ravioli!

Lemon Sage Chicken breasts
Courtesy of Deep Roots Valley Farm!

2 tablespoons all-purpose flour
¼  teaspoon salt
1 pinch ground black pepper
1 egg, lightly beaten
1/3  cup whole wheat panko bread crumbs
1/3  cup grated Parmesan cheese
1  teaspoon fresh sage leaves, finely chopped
grated zest of ½ a  lemon
1/4 tsp garlic powder
2 boneless skinless chicken breasts, pounded to an even thickness
3 tablespoons butter

Preheat oven to 425'. Lightly grease a 7x11-inch baking dish.   Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, garlic powder, and lemon zest in a shallow dish.  Gently press pounded chicken breasts into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs.  Place breaded chicken onto a plate while breading the rest; do not stack.  Heat  butter in a skillet over medium heat. Brown chicken breasts on each side, about 4 minutes per side, then transfer to baking dish.   Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of  the chicken reads 160 degrees F (71 degrees C), 10 to 15 minutes.