In This Issue

  Ocean Earth Wind Fire

October 4, 2014
In addition to our regular weekly vendors, on the first Saturday of the month we'll welcome:

Ellen April Soap
Paradocx Vineyard
Wild for Salmon
HEART Food Truck (they had conflicts for the last 2 markets but will be back weekly!)

Hello Market Shoppers

We will have delightful weather for the first official Saturday of fall tomorrow.  Fall produce will be abundant and we will have a great cooking demo at 9 am where you can learn how to make Butternut Squash Soup and Kale, Blue Cheese, Cranberry salad with Warm Bacon Vinaigrette.  All are welcome at the demo, but you can guarantee a seat and a taste by signing up  here.  Many of our farmers and artisan food producers have fall specialties- be sure to stop by each stand to have a look!

The Mingo Creek Balladeers will play on stage starting at 10- be sure to grab a seat and listen!

This is the week when Neil's Sharpening comes so be sure to bring those dull knives and have them sharpened while you shop and chat.  It's also the weekend when some of the businesses in town join us.  Phoenixville keeps getting better and better thanks to them and to you!

See you at the Market!

      

Anita's Guacamole

Artisan's Gallery & Cafe
Our featured coffee this week will be our own Artisans Gallery & Cafe blend.  It is our own special blend of Columbia, Ethiopian & Sumatra beans.  Stop by for a sample.
Be sure to stop by next week and meet One Village master roaster Woody who will join me at our booth.  Woody will be on hand to answer any question you might have regarding brewing your favorite blend of coffee or any other questions.

Backyard Bison

Birchrun Hills Farm

Charlestown Farm
We have lovely arugula this week.

Country Time Farm
Cucina Verde
I will be there this week with a new Rosemary Red Kraut- red cabbage with rosemary, garlic and lemon as well as the Latin American Cortido and popular 3-D Kraut!

Deep Roots Valley Farm
We are now taking orders for Thanksgiving Turkey, pasture raised pork, and a very limited amount of bulk beef! If you would like to reserve any of our bulk meats I suggest doing it quickly as supplies are extremely limited!

 Green Street Luxuries
Check out our pumpkin products this week- just in time for fall!

Hoagland Farm
We will have beans, cauliflower, peaches, apples, honey, pork, and more

ICED by Betsy
Welcome to the 1st weekend of the fall season! Make sure to include a trip to the farmers' market in your weekend plans! Enjoy the flavors of the season, including our Caramel Apple cupcake this week! 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
• PB & C  *Also available in our gluten free version.*
• DARK SIDE
• SOUTHERN BELLE
• CARAMEL APPLE*Also available in our gluten free version.*
• ALMOND EN"JOY"

We will not be at the market on October 4th, but will return on the 11th

JACK'S Farm

Jenny and Frank's Artisan Gelato

John & Kira's

Lancaster Hummus

Nomadic Pies
We're excited to be back at the market this week!  In addition to our yummy pies, we'll have some locally grown and milled oats, courtesy of my sister!
North Star Orchard
Fall has arrived, and with it all the garden and orchard fall crops! From here on out, you'll see an ever-changing array of amazing apple varieties! On tap this week? Royalty, Liberty, Honeycrisp, the classic super-flavorful Adam's Pearmain, sweet Shizuka, and dare I say it - Sugar Snap?! We'll also have more delicious Jupiter grapes and Hosui Asian pears.

Veggie selections will include arugula, leeks, garlic, winter squash, brassicas (that would be broccoli, cauliflower, and Romanesco), and more!

Mark your calendars and join us at the farm on Saturday the 27th for our second annual Applepalooza from 2 to 7 PM. All things apple, of course, including games, tastings, and a potluck! More info next week, but start thinking about savory and sweet apple dishes now! (More info: northstarorchard.com)

Nutty Novelties
Looking for a delicious snack?  How about slices of local apples topped with one of our nut butters?  Delicious and good for you!

Oley Valley Mushroom

Peachbottom Farm

Pureblend
NEW Seasonal Teas from Pureblend!
Autumn Glow
Pumpkin Spice
Candy Apple
As always, 3 for $12.00

Quarryville Orchard

Shellbark Hollow Farm

St. Peter's Bakery
Stargazers Vineyard

Stark Juice

Sweetwater Bakery

The Sunflower Truck Stop

Vera Pasta

Here are the recipes from last week's great demo!

Celery and Asian Pear Slaw

 

Ingredients:

2 medium size Asian pears, unpeeled

2 celery stalks, strings removed

2 green onions, finely chopped

3 T fresh lime juice

2 T seasoned rice vinegar

1 t fresh ginger, peeled and finely grated

3 T fresh cilantro leaves, chopped

Optional:  Couple dashes of Thai hot chili sauce or ½ t finely chopped hot red chili pepper (to taste)

 

Cut the Asian pear and the celery stalks into ¼" matchsticks.  Cut the celery stalks in lengths equal to the size of the Asian pear, so all matchsticks are uniform in length.  Place into a medium sized bowl.  Add the chopped green onions and cilantro.

 

Whisk the lime juice, vinegar and ginger together.  Pour this mixture over the celery/pear mixture and stir all together.  Add salt and pepper to taste.  Add the optional hot chile/hot sauce to taste.

 

This is best if prepared at least 15-20 minutes ahead of time to develop the flavors.

 

Leek, Fennel & Potato Soup

 

Ingredients:

1 medium leek, cleaned and sliced into 1-inch pieces

5 shallots, minced

1 clove garlic, minced

1 large Russet potato, peeled and diced into 1" chunks

1 large fennel bulb, core removed and sliced

4 cups of vegetable or chicken broth

¼ cup half and half cream

1 T butter

1 T oil

Salt & white pepper

 

Put the oil and butter into a large saucepan over medium high heat.  After the butter has melted, add the leeks, potatoes, shallots, garlic and fennel.  Saute over medium low heat for about 8 minutes until the leeks are softened, but not browned.   

 

Add the broth and bring everything to a boil, then lower the heat to a simmer and cook until the potatoes are tender - about 15-20 minutes.    

 

Take the mixture off of the heat and let cool a bit.

 

Carefully, add the mixture into a food processor or blender and puree.  Alternatively, you may use an immersion blender to puree the mixture right in the pot until smooth.   

 

Once the soup mixture is smooth, add the cream and blend.  Add salt and white pepper to taste.

 

This soup may be served either hot or as a chilled soup.  Garnish the top of the soup with chopped chives or chopped fennel fronds.

 

Recipes Provided Courtesy of Cooking Spotlight