August 30th Labor Day Weekend Market!

August 30th Labor Day Weekend Market!

Labor Day Weekend Sale on Frecon Farms Yellow Peaches; Bulk Sales Also Available

peaches

Peaches get a bad rap this time of year for not being fresh.  Frecon Farms began selecting and planting multiple varieties starting in 1944 to ensure that they would have freshly ripened peaches every week from July through September.  They personally guarantee your peaches will be fresh when you buy them.  Stock up while they last and enjoy the remaining days of the summer harvest!

Yellow peaches are just $4 per quart, two quarts for $7, 1/2 peck for $13, whole pecks for $17, and half bushels are $25.

Peach varieties this week:

  • Gloria:  offers a unique combination of qualities; it is exceptionally attractive and extremely firm, with a sweet, low-acid flavor.  Highly colored (60 to 90% scarlet red over orange-yellow), with bright orange freestone flesh.
  • Bounty: Excellent flavor. This yellow fleshed freestone is non-browning, making it an excellent choice for eating fresh or canning.
  • Flamin Furey 27A:  deep crimson red over yellow- ground color. A freestone peach with yellow flesh that is firm with great flavor.

Fantasia Nectarines - Orange-red fruit with juicy yellow flesh and a ‘free’ stone. Fantasia has a fresh tangy flavor that is rich and sweet when fully ripe.

Pears & Apples Bartlett Pears are in season along with Ginger Gold Apples

Baked goods are all made from scratch in Frecon’s bakery. Order ahead to guarantee your pie or breads will be at the market at 610-367-6100

  • Fruit Pies—Peach, Apple, Blueberry and Cherry
  • Tea Breads—Peach Streusel, Apple Streusel and Blueberry

Thinking of canning or baking? Need fruit in bulk? Please call ahead to order larger quantities of number one or utility grade produce and we will deliver it to you at the market.

This Week’s Market Entertainment: Fiorenza-Dowlin

This Week’s Market Vendors:

ICED by Betsy Offering Cupcake Specials for Labor Day!

ICED by Betsy Offering Cupcake Specials for Labor Day!

To celebrate the “unofficial” end of summer (boo hoo!), cheer yourself up with some cupcakes!  ICED by Betsy will be running specials at both their Royersford store and our market this weekend.

The featured cupcake is PB & J cupcake (“No Crust Please!”) in honor of back-to-school season. 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:

"No crust please" cupcake

Pure – A simple & elegant vanilla cupcake filled with vanilla mousse. Frosted with vanilla buttercream and topped with white sugar crystals, and a single white vanilla chip.
Life by Chocolate – Our signature chocolate cake filled with rich chocolate mousse. Frosted with decadent chocolate buttercream and topped with dark chocolate curls.
Cookies N’ Cream - Our butter vanilla cake baked on top of an chocolate sandwich cookie and filled with vanilla buttercream. Frosted with more delicious vanilla buttercream, cookie crumbles, and a mini chocolate sandwich cookie. *Also available in our gluten free version.*
No Crust Please – A delightful peanut butter cake filled with strawberry or grape jelly. Frosted with the perfect pair of peanut butter buttercream and another dollop of  jelly!
Gimme S’more - A graham cracker cupcake double filled with fluffy marshmallow cream and rich chocolate filling. Frosted with vanilla/marshmallow frosting and topped with a graham cracker & chocolate bar.
The Classic - A chocolate cupcake stuffed with a vanilla chocolate chip filling and frosted with Vanilla Buttercream. Topped with a swirled chocolate straw!

Quinoa and Black Bean Stuffed Peppers

Quinoa and Black Bean Stuffed Peppers

Quinoa and Black Bean Stuffed PeppersIf your produce drawer is like mine it’s full of peppers right now. We’ve used them in salads, salsas and fried eggs. Now for something completely different. This weeks recipe from nutrition and health expert Joy Bauer is a vegetarian update to an old favorite: stuffed peppers. Look for fresh peppers, onions and carrots at our produce vendors Jubilee Hill Farm, Green Acres Organic Farm, Ursinus College Farm and Valley Run CSA. And look for fresh cheddar at Bendy Brook Farms.

Serving size: 1 stuffed pepper half

Ingredients

  • 1 tablespoon extra-virgin olive oil (can substitute canola or grapeseed oil)
  • 1 medium onion, diced
  • 2 medium carrots, diced or grated
  • 2 cloves garlic, minced
  • 3/4 cup dry quinoa (rinsed if directed on package)
  • 3/4 teaspoon Kosher salt
  • 3 large bell peppers (any color)
  • 1 fifteen-ounce can no-salt-added black beans (drained and rinsed)
  • 1 eight-ounce can no-salt-added tomato sauce
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (may substitute regular paprika)
  • 1/2 teaspoon dried oregano
  • 2 tablespoons fresh chopped cilantro (optional)
  • 3/4 cup reduced-fat cheddar cheese, shredded (optional)

Instructions

  1. Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil.
  2. Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion and carrot and sauté until the vegetables have softened, about 8 minutes. Add the garlic and sauté for 2 minutes, stirring frequently. Add the quinoa, 1 1/2 cups water, and the salt. Bring the water to a boil, then reduce the heat to low, cover the saucepan, and simmer for 20 to 25 minutes, or until all of the liquid has been absorbed.
  3. While the quinoa is cooking, prepare the peppers. Cut the peppers in half lengthwise, trim the stems, and scoop out all seeds and membranes. Arrange the peppers cut side-up on the baking sheet, and mist the peppers liberally with oil spray. Bake for 15 minutes to soften the peppers. Remove from oven.
  4. Add the black beans, tomato sauce, chili powder, cumin, paprika, and oregano to the quinoa, and mix thoroughly. Stir in the cilantro, if using. Divide the quinoa mixture evenly between the six pepper halves and pat the filling down to pack it into the pepper cups. Bake the stuffed peppers for 25 minutes. Top the peppers with the cheese during the last 5 minutes of baking if desired.

[Credit: This recipe has been reproduced whole from Quinoa and Black Bean Stuffed Peppers on the joybauer.com web site.]

August 23rd At The Market

August 23rd At The Market

Iced by Betsy Featuring Hot Fudge Sundae Cupcakes (and Seasonal Undercover Greens?!?)

Just to balance out her selections, in addition to her Hot Fudge Sundae cupcake, Betsy says to “Be sure to try our seasonal Undercover Greens cupcake this week, featuring zucchini from several market vendors.”  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:

hot fudgePure – A simple & elegant vanilla cupcake filled with vanilla mousse. Frosted with vanilla buttercream and topped with white sugar crystals, and a single white vanilla chip.
Hot Fudge Sundae – Our simple signature chocolate cake filled with fluffy chocolate cream filling with sprinkles. Topped with a scoop of vanilla buttercream, scratch-made hot fudge, sprinkles, nuts, and topped with a cherry!
Twisted Lime – My favorite pie turned cupcake! Lime infused cupcake filled with key lime curd. Frosted with key lime cream cheese frosting and topped with graham cracker crumbles and a slice of lime.
Life by Chocolate – Our signature chocolate cake filled with rich chocolate mousse. Frosted with decadent chocolate buttercream and topped with dark chocolate curls.
Undercover Greens – A deliciously moist cake made with lots of fresh, local shredded zucchini and the classic combination of cinnamon & pecans. Filled & frosted with silky smooth cream cheese frosting and topped with a pecan! *Also available in our gluten free version.*
Odd Couple – Our signature chocolate cake with a sweet caramel filling. Frosted with salted caramel buttercream and topped with a chocolate covered pretzel. The perfect salty/sweet treat! *Also available in our gluten free version.*

This Week’s Entertainer is Kendal Conrad

Kendal singing with Keith Urban (August 10th)

Kendal singing with Keith Urban (August 10th)

This Week’s Market Vendors

A’dello Vineyards

Bendybrook Farm 

Betula’s Botanica   

Freeland Market  

Frecon Farms

Green Acres Organic Farm 

Hearth Baker

Iced by Betsy 

Jubilee Hill Farm   

Kay Bryant 

Little Lost Creek Alpaca Farm

Marcy’s Granola

Neil’s Sharpening Service

Sweet Tree Artisan Roasters

Sweet Tree Coffee Roasters Introducing Coffee “Growlers”!

Sweet Tree Coffee Roasters Introducing Coffee “Growlers”!

This week Sweet Tree is introducing growlers of their magical “S.T.A.R. Cold Brew, “so you can take our refreshing organic cold brew home with you and enjoy it at your leisure throughout the week.”  Refrigerated, their cold brew coffee stays fresh for up to two weeks, so take your time and enjoy it with or without ice!

Sweet Tree is now kegging their cold brew, pumping it with a blend of nitrogen and CO2 gas (otherwise known as “beer gas”, the same used for stouts such as Guinness).  This “beer gas” is responsible for adding a deliciously smooth and creamy body to the cold brew coffee, and their Organic Mexican Lagunilla seems destined to be pushed out of a keg with nitrogen to make for a delectably smooth and creamy drink with pleasant notes of caramel and chocolate throughout. It is refreshing, organic… and oh-so yummy!

They will have a few “limited-edition” 64-ounce S.T.A.R. Cold Brew growlers to test the market — so get there early if you want your own limited-edition growler :)  Prices are $27 filled with cold brew and $15 to refill it anytime thereafter.  Feel free to bring your own growler and they’ll fill it with their S.T.A.R. cold brew for $7.50 for 32-ounce or $15 for 64-ounce!

Also this week is the return of their Costa Rican Honey Process Micro-Lot (light roast, notes of lemongrass and plum) as well as Honduran Decaf, Don Francisco Catuai Micro-Lot (green apple, sweet, nutty) and Don Roger Nicaraguan Dry Process Micro-Lot (complex notes of pumpkin, clove, and blackberry).  They are hoping the weather is as beautiful as last week and they look forward to sharing their coffee with you this Saturday!

 

Hot Bacon Caprese Salad

Hot Bacon Caprese Salad

Hot bacon caprese saladYou love heirloom tomatoes but you’re getting tired of eating them with bottle dressing. Would you like to tickle your taste buds while satisfying your craving for bacon? A couple of slices and their drippings add to this tomato/mozzarella salad. Look for heirloom tomatoes and basil at our produce vendors Jubilee Hill Farm, Green Acres Organic Farm, Ursinus College Farm and Valley Run CSA. And look for fresh mozzarella at Bendy Brook Farms.

Ingredients

  • 2 1/2 pounds heirloom tomatoes, cut into 1/2-inch slices
  • 1 (16-oz.) package fresh mozzarella cheese, cut into 1/2-inch slices
  • 1/2 cup fresh basil leaves
  • 6 thick bacon slices, coarsely chopped
  • 3 to 4 Tbsp. red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
  2. On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.

[Credit: This recipe has been reproduced whole from Hot Bacon Caprese Salad on the myrecipes.com web site.]