In This Issue

 Ocean Earth Wind Fire

 Cliff Hillis

Hello Market Shoppers

 

Tomorrow the fruits and vegetables of summer will be everywhere at the market!   Peaches, nectarines, blueberries, raspberries, apples, tomatoes, eggplants, peppers...the list goes on and on....AND we'll have so much other great food too!

 

We hope you will join us for a very special cooking demo at  9am when chef, Blake Swihart will show us  how to make Spicy Backyard Bison Short Ribs, and Birchrun Hills Blue fritters.  Of course you'll get to get a taste!  The demo is FREE and you can guarantee a seat by signing up  here.  

When you do, you'll also get a $5 discount on Blake's July 31st "Thrill of the Grill" class at Cooking Soptlight. 

 

This is the FOURTH Saturday of the month when we celebrate our wonderful town.  You'll find some great local businesses along the trail.  Be sure to check them out! 

• 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
• 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.
• Community Eco Center
   

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 and Phoenixville local Cliff Hillis will play on stage from 10am to 1pm.

 

 

 

See you at the Market!

 

 

      

Anita's Guacamole

Artisan's Gallery & Cafe
Our sampling this week is a " Sumatra" origin coffee from One Village.  Sumatra is a big well-rounded coffee that is rich and hearty.  The flavor has a rustic earthiness that is balanced with a warm spice and hint of fresh strawberry on the palette.  Roast Level: Medium Dark.  Cold beverages include freshly brewed Iced Coffee, organic Black, Peach Tea & caffeine free Raspberry and organic lemonade.  Add a slice of lemon and fresh mint or a splash of lemonade and you have a refreshing summer drink.  

Backyard Bison
Be sure to watch the cooking demo on stage at 9am- Blake Swihart will be cooking up my short tibs and you'll get to taste them1  You can sign up here.

Birchrun Hills Farm
Birchrun Blue Friiter- yum!  They're on the menu for the market cooking demo at 9!  Sign up here to taste them1

Charlestown Farm
We're very excited to bring some of our delicious Mirai sweet corn to the market!  It is pesticide free-so you might find an occasional work, but that's a small price to pay for the sweet tender chemical free corn! 


Cucina Verde

Deep Roots Valley Farm
Chicken is perfect for summer grilling! 

Green Street Luxuries
Handmade natural, organic and healing skin care, including soaps, lotions, creams, oils, salves, scrubs.


HEART Food Truck

Hoagland Farm
We will have sweet corn, peaches, tomatoes, berries, green and yellow beans, onions, pork and honey as our main features.

JACK'S Farm
Some nice Eggplant this week.
USDA Certified Organic. Zero Spray.

Jenny and Frank's Artisan Gelato
Jenny & Frank's reaches a new milestone this week as our Eagleville Factory Store (2847 Ridge Pike) officially opens to the public Friday 7/25 at 10 a.m.! We are both excited and grateful for all of the support from our customers.  Grazie, grazie, grazie!

We also will be offering our incredible Blueberry Basil for the last time this season - so please stock up while you can.  Also on hand will be Stacciatella (chocolate chip), Black Cherry Sorbetto, and our old friends Sea Salt Caramel, Rustic Lemon, and Chocolate Supreme.  Tip: sprinkle some espresso or coffee grounds on the Sea Salt Caramel or Chocolate Supreme and feel your taste buds go wild.  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.

Lancaster Hummus Co.

Nomadic Pies

North Star Orchard
We'll have peaches, nectarines, plums, and the first apples of the season! Veggie selections will include leafy greens like lettuce, chard, kale, and summer (malabar) spinach, summer 'staples' like squash, eggplant and those beautiful golden home-bred NSO beets, and some specialties such as large heads of garlic (great for roasting!), leek scallions, plus cilantro, dill, and more!

Oley Valley Mushroom

Peachbottom Farm

Pureblend
Pureblend will be there with a NEW Ready to Brew iced tea: EARL GREY LAVENDER.
Stop by the stand for a sample!

Quarryville Orchard
We're happy to be back at the market!

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
We are still running Fresh Blueberry Pie!
Stargazers Vineyard

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

Courtesy of Cooking Spotlight
Recipe developed by chef Blake Swihart

BBQ BRAISED BISON SHORT RIBS

Yield: 6-8 servings

Portion: 2-3 ribs

 

Ingredients

6 lb. rib-in Bison short ribs

3 Tbsp. smoky BBQ rub

2 cups Blackberry BBQ Sauce*, divided

 

Method

Preheat oven to 250°F. convection or 300°F. conventional.

1. Rinse short ribs and dry well. Place in an even layer in a large, oven-to-table dish. Sprinkle BBQ rub evenly over all sides of each rib, rubbing it in very well. Cover dish with heavy-duty foil and refrigerate at least 1 day before cooking, to allow flavor penetrate and marinate.
2. When ready to cook, remove dish with ribs from refrigeration and allow to come to room temperature. Drizzle ribs evenly with 1 cup Blackberry BBQ Sauce*. Re-cover dish with foil and bake 6-8 hours or until rib meat is very tender and bones slide out very easily. Remove from heat and cool to room temperature, covered. Remove bones and slice off tough membrane enclosing bones. Discard bones and tough membranes.
3. Slice remaining meat into1-inch slices and chill until ready to heat to serve.
4. To Serve: Grill slices of meat over medium fire (or heat in a very hot over) on each side, brushing with remaining Blackberry BBQ Sauce* until heated through and crisp and caramelized on each side. Serve immediately.

 

*Blackberry BBQ Sauce

Yield: 2 cups

Portion: 2 Tbsp.

 

Ingredients

2 Tbsp. vegetable oil

1 cup minced sweet onion

3 Tbsp. minced garlic

1 Tbsp. ground cinnamon

2 cups tomato sauce

1/3 cup balsamic vinegar

2 Tbsp. tomato paste

1 tsp. red pepper flakes

1 cup blackberry jelly

 

Method

1. In a saucepan, heat oil over medium-high heat; add onion and saute 4 minutes. Stir in garlic and continue cooking 3 minutes, until mixture is caramelized. Mix in cinnamon and cook 30 seconds.

2. Add tomato sauce, vinegar, tomato paste and pepper flakes; bring to a boil. Reduce heat and simmer 30 minutes, adding water if mixture gets too thick.

3. Whisk in jelly and continue to simmer 3 minutes, thinning as needed.

 

 

BIRCHRUN BLUE-CORN FRITTERS

Yield: 24 fritters

Portion: 3-4 fritters

 

Ingredients

1 cup cake flour

2 tsp. baking powder

1 1/2 crushed toasted fennel seeds

1 tsp. freshly ground black pepper

1/2 cup milk

1 large egg

2 Tbsp. mashed roasted garlic

2 cups cooked fresh corn kernels

1 cup crumbled Birchrun Hills Farm Blue Cheese, crumbled

Grapeseed oil, for frying

Dressed salad greens, for serving

 

Method

1. In a small bowl, whisk together flour, baking powder, fennel and pepper; hold.
2. In a larger bowl, whisk together milk, egg and garlic until well combine with no large lumps.
3. Pour milk-egg mixture into flour mix and mix until just mixed but not over perfectly smooth.
4. Stir in corn and crumbled Birchrun Blue cheese and must mix. Hold 10 minutes before cooking.
5. To Prepare: Ladle or scoop 2-Tbsp. portions of batter into a skillet heated with a generous portion of oil over a medium heat. Cook fritters approximately 2 minutes per side, or until golden brown and cooked through.
6. Remove cooked fritters from hot oil and place on a pan covered with paper sheets to drain. Serve while hot and a lightly dressed salad of baby greens.