At the Market October 18th

At the Market October 18th

Autumn’s Cool Weather Ripens Highly Nutritious Greens and Some Perennial Favorites

bekana greens

 

 

 

 

 

Bekana Greens (Kale Meets Lettuce)

Stop by Green Acres Organic Farm and Jubilee Hill Farm for fresh winter squash, arugula, different varieties of amazing greens, including Bekana (an Asian green that tastes like kale meeting lettuce), bok choy, kale, Swiss chard, cabbage and Chinese cabbage, carrots, potatoes, herbs, onions, Hakurai radishes, Jerusalem artichokes and more!

This Week’s Market Entertainment

Matthew Gordon with Ted the Fiddler

This Week’s Market Vendors

A’dello Vineyard
All Hands in the Cookie Jar
Bendybrook Farm
Betula’s Botanica
Fathead Peppers
Freeland Markets
Green Acres Organic Farm
Hearth Baker
Iced by Betsy
Jenny & Frank’s Artisan Gelato
Jubilee Hill Farm
Kay Bryant
Pawsome Healthy Pet Treats
Positively Pasta Plus
Sweet Tea Artisan Roasters

All Hands in the Cookie Jar Bringing Gluten and Allergen-Free Treats!

All Hands in the Cookie Jar Bringing Gluten and Allergen-Free Treats!

Beth has created these gluten-free and allergen-free breads, cakes and cookies for Saturday:

  • Gluten-free and Allergen-free Pumpkin Bread
  • Gluten-free and Allergen-free Pumpkin Whoopie Pies
  • Gluten-free Sour Cream Chocolate Chip Cake
  • Gluten-free Molasses Sandwich Cookies
  • Allergen-free (contains Soy) Frosted Chocolate Brownies
  • Allergen-free Iced Sugar Cookies, decorated for Fall

(Picture of Sour Cream Chocolate Chip Cake )

Sweet Tree Coffee Roasters Highlights New Fridge-Sized Growlers

Sweet Tree Coffee Roasters Highlights New Fridge-Sized Growlers

This week Pete will be back at the market showcasing Sweet Tree’s new smaller-sized 32-ounce growlers of cold brew. By popular demand, we decided to downsize to 32-ounce (half the size of our previous growlers)–more affordable and it fits easier in your fridge. Our S.T.A.R. 32-ounce growlers will be $15 full and $10 for refills thereafter.  We will have freshly roasted bags of our Tano Batak Sumatra (medium roast, super sweet, rich and thick bodied with complex earthy notes, herb, spice, melon and hint of lime), Sulawesi (medium roast, sweet and savory with a heavy body, smooth almond butter mouthfeel, savory vegetal notes and spice), Mexican Lagunilla (light roast, creamy macadamia, toasted almond, sweet and delicate mouthfeel), Burka Gudina Ethiopian (medium roast, dry cocoa and cherry notes), Sweet Scuro (dark roast, rich molasses and sweet spice), Mayan Decaf (medium-dark roast, balanced and nutty), and more… if you have special requests don’t hesitate to contact us: Info@sweettreeroasters.com.

ICED by Betsy’s Special Flavors for Fall!

ICED by Betsy’s Special Flavors for Fall!

Betsy reminds us to enjoy the flavors of the season, including her Punkin Cheezkake, All-American Apple, & Chocolate Pumpkin cupcake this week! We will also be featuring our PINK RIBBON Pure cupcake during the entire month of October. 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:

cupcakesPINK RIBBON PURE – A simple & elegant vanilla cupcake filled with vanilla mousse. Frosted with vanilla buttercream and topped with a sugar pink ribbon. $1.00 of each pink ribbon cupcake sold is donated to Susan G. Komen Philadelphia.

ALL-AMERICAN APPLE – Apple cider cake made with fresh apples and filled with cinnamon cream cheese frosting. Topped with a ring of cinnamon cream cheese frosting, spiced apples & a sprinkle of cinnamon.

BY POPULAR DEMAND – Our signature dark chocolate cake filled with decadent dark chocolate mousse. Frosted with a simple and sweet vanilla buttercream and topped with a swirled chocolate chip.

PUNKIN CHEEZKAKE – A pumpkin spice cupcake filled with a sweet cheesecake center. Topped with cream cheese frosting, spiced pumpkin, and graham cracker crumbles.

THE LIGHTER SIDE – The vanilla cake version of our Dark Side cupcake! A moist vanilla cake filled with white cream filling. Frosted with chocolate cream cheese frosting and topped with a fancy chocolate accent. *Also available in our gluten free version.*

CHOCOLATE PUMPKIN – Chocolate Pumpkin cake filled with pumpkin mousse filling. Frosted with pumpkin spice cream cheese frosting and topped with chocolate shavings. *Also available in our gluten free version.*

 

Don’t Miss this Weekend’s A’Dello Fall Wine Festival and Acoustic Showcase!

Don’t Miss this Weekend’s A’Dello Fall Wine Festival and Acoustic Showcase!

This year’s A’Dello Fall Wine Festival features a delightful Acoustic Musical Showcase from 1 to 6 p.m. on Saturday Oct, 18th.  Collegeville resident Mike Schuler will be singing and playing guitar along with a very talented group of local musicians to create a memorable afternoon for you and your family!  The winery is located at 21 Simmons Rd. in Perkiomenville in a beautiful setting; there is plenty of space and games available, so bring the kids and a picnic if you would like and enjoy the music and wine tasting!

vineyard and winery

Stuffed Cabbage

Stuffed Cabbage

Stuffed Cabbage

A popular recipe of mostly Polish origin with variations found throughout Eastern Europe and Russia. Stuffed cabbage is also known as Golumpki in the United States, and by the nicknames “pigs in the blanket” or “piggies”. Consisting of beef and rice in a tomato sauce wrapped in soft, boiled cabbage leaves and baked in a casserole dish, this recipe from Ina Garten also includes raisins to add an extra touch of sweetness. The recipe is very good as is but comments on the source recipe suggest additions and variations you might find helpful. Look for fresh ingredients at our produce vendors Jubilee Hill Farm, Green Acres Organic Farm, Ursinus College Farm and Valley Run CSA.

Ingredients

  • 3 tablespoons good olive oil
  • 1 1/2 cups chopped yellow onions (2 onions)
  • 2 (28-ounce) cans crushed tomatoes and their juice
  • 1/4 cup red wine vinegar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup raisins
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 large head Savoy or green cabbage, including outer leaves

For the filling:

  • 2 1/2 pounds ground chuck
  • 3 extra-large eggs, lightly beaten
  • 1/2 cup finely chopped yellow onions
  • 1/2 cup plain dried breadcrumbs
  • 1/2 cup uncooked white rice
  • 1 teaspoon minced fresh thyme leaves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
  2. Meanwhile, bring a large pot of water to a boil.
  3. Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
  4. For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
  5. Preheat the oven to 350 degrees F.
  6. To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you’ve placed all the cabbage rolls in the pot.
  7. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 to 1 1/2 hours or until the meat is cooked and the rice is tender. Serve hot.

[Credit: This recipe has been reproduced whole from Stuffed Cabbage on the foodnetwork.com web site.]