At the November 1st Market

At the November 1st Market

Time to Start Planning Menus and Stocking Up on Gift Items for the Holidays!

Make Halloween Special with Betsy’s Halloween Collection!
halloween cupcakes

Something spooky happened–our cupcakes dressed themselves up in their Halloween costumes! Make sure to enjoy the flavors of the season! Place your pre-order via email or phone 610-755-7062.

ICED by Betsy will have the following flavors at the market this weekend:

  • PINK RIBBON CLASSIC – A chocolate cupcake stuffed with a vanilla chocolate chip filling and frosted with Vanilla Buttercream. Topped with a sugar pink ribbon. $1.00 of each pink ribbon cupcake sold is donated to Susan G. Komen Philadelphia.
  • GHOSTLY PURE – A simple & elegant vanilla cupcake filled with vanilla mousse. Frosted with vanilla buttercream and topped with two googly eyes! BOO!
  • SPOOKY CHOCOLATE – A dark chocolate cake filled with white cream filling. Frosted with dark chocolate cream cheese frosting, bright green buttercream, and a spooky spider!  *Also available in our gluten free version.*
  • CARAMEL APPLE A brown sugar & apple cupcake filled with creamy caramel. Frosted with velvety smooth cream cheese frosting and dipped in sweet sticky caramel! *Also available in our gluten free version!*
  • COOKIES N’ SCREAM Cookies N’ Cream cake baked on top of an chocolate sandwich cookie and filled with vanilla buttercream. Frosted with orange vanilla buttercream, cookie crumbles, and a mini chocolate sandwich cookie
  • CHOCOLATE PUMPKIN A chocolate pumpkin cake filled with pumpkin mousse filling. Frosted with pumpkin spice cream cheese frosting and topped with chocolate shavings.

This Week’s Market Entertainment:
Tony Costello

This Week’s Market Vendors

A’dello Vineyard
Bendybrook Farm
Betula’s Botanica
Freeland Markets

Hearth Baker
Iced by Betsy
Jenny & Frank’s Artisan Gelato
Jubilee Hill Farm
Kay Bryant
MacDougall’s Irish Victory Cake
Positively Pasta Plus
Sweet Tea Artisan Roasters
Valley Run CSA


Last Call for Kay Bryant’s Jackets, Bags and Jewelry!

Last Call for Kay Bryant’s Jackets, Bags and Jewelry!

Barring rain, Kay will be at our market for the last time this year with her boutique creations.  Remember that you can always order through her website.

kbryant designs

Order One-of-a-Kind Local Artisan Soaps and Bath Products Now for Holiday Gifts!

Order One-of-a-Kind Local Artisan Soaps and Bath Products Now for Holiday Gifts!

Betula’s Botanica has been up late making three wonderful scents of Holiday soaps, scrubs and other products.  One-of-a-kind handmade soaps and bath products make the perfect gifts!  See Betula’s Botanica for your holiday soaps as well as all your favorite body care products!


It’s Coffee Season at Sweet Tree Artisan Roasters—for Both Hot and Cold Coffees!

It’s Coffee Season at Sweet Tree Artisan Roasters—for Both Hot and Cold Coffees!

cold brewIts coffee season everyone! As the mornings get cooler, hot coffee seems to taste better and better… and while it may be a little too cold for “iced” coffee, you can certainly still enjoy some fresh cold brew.

This Saturday, we will have several fresh harvested, fresh roasted coffees to get you into the fall season, including our Sulawesi Micro-Lot (medium roast, heavy body, sweet and savory tomato and sage), Sumatra (medium roast, thick heavy body with sweet earthy notes, melon, spice), Don Roger Natural Nicaraguan (light roast, sweet and complex, notes of pumpkin seed, blackberry, brown sugar), Burka Gudina Ethiopian (medium roast, cherry, rhubarb, dry cocoa finish), Mayan Select Decaf (medium-dark roast, balanced, smooth, caramel, nut), and more.

We will also bring a fresh keg of our nitro-charged cold brew, now available in 32-ounce growlers that fit snuggly in your refrigerator where they hold their flavor for up to 2 weeks. Happy Fall, Happy Coffee Season!

Time to Order Your Bendybrook Thanksgiving Turkey

Time to Order Your Bendybrook Thanksgiving Turkey

Nevin is taking orders for pastured Thanksgiving turkeys.  He asks for a $10 deposit to reserve your bird, paid at the market or online through their website.

By raising turkeys on fresh pasture with no antibiotics, the meat is healthier and more nutrient dense.  For more information call Nevin at 610-698-1086.  Bendybrook Farm also sells fresh Kennett Square mushrooms and cheese and dairy products from a neighboring farm.

Treat Your Guests to a Thanksgiving Gelato Pie!

gelato pie

Jenny & Frank’s is taking pre-orders for Thanksgiving cakes, pies, and larger quantity gelato packaging.  Gelato pie with Sweet Tree Artisan Coffee could be the perfect finish for your turkey dinner!  Stop by their booth this Saturday for details.

This week Jenny & Frank’s is bringing Maple Walnut, Mixed Berry Sorbetto, Cinnamon Honey, Pumpkin Pie, Chocolate Supreme and Sea Salt Caramel.  Other flavors are available at the shop, and we’ll happily send them along to a market especially for you if you let us know in advance by calling 610 715 3343.

Mom’s Stuffed Eggplant

Mom’s Stuffed Eggplant

1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoes

Preheat oven to 350 degrees F.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.

Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.

In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.

Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

Recipe courtesy Michael Chiarello

stuffed mushrooms