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The market is located on South Hamilton Street between West Oakland &
West State Streets in Doylestown Borough and is open Saturday, 8am - 1pm.

October Market Guidelines

  1. Social distance + look for chalk x’s on the ground to help with your spacing + follow chalk marks to form lines.
  2. Wear a mask.
  3. Sanitize your hands in between vendors. 

Arriving at the market this week

Solrig Farm Microgreens highlights their new Mustard Mix that is loaded with flavor and a nutritional boost that includes antioxidants and Vitamin K.  Mustard Mix includes several Asian mustard varieties that will add a punch to your burger, salmon, and salads. Also, an Arugula Mix with extra Red Amaranth will be available.  The extra amaranth adds a delightful pink/red color as well as vitamin C and iron. Jazz up your meals with these fun and easy microgreens. Sunflowers and freshly cut pea shoots will be plentiful.
The Bubbly Goat will have a good bit of Fall and Christmas gift packages. Yes, you read that right, Christmas.  Not trying to rush fall out the door, but The Bubbly Goat will have only one market left after this Saturday so if you plan to give someone a gift from their farm, they will have some nice options for you.  They will also have their regular lineup of skincare products.  As we get deeper into fall our skin gets drier.  Products made with Goat Milk are the perfect solution to keep dry skin at bay.
Raymer's Homemade Candies will again have plain caramel and peanut apples and all of their Halloween novelties. They will bring some Chocolate pumpkins for Pumpkin Fest!! They'll also have our Sea Salt caramels and chocolate covered pretzels along with their new Homemade Caramel Sauce ...yum!
Howe Sharp This Saturday is the second to last time Howe Sharp will be at the market this season. Don't wait any longer, remember to bring all your knives for holiday sharpening.
Carol Cares Aromatherapy  will have freshly blended organic and wild harvested essential oil room sprays on the table this weekend.

Vendors This Week

Meet our Vendors

Live Music from Les Is More

Chef's Note: Pumpkins

By Chef Kelly Unger of The Rooster & The Carrot Cooking Studio
farm to table cooking classes
I freely admit that I am a pumpkin spice girl. I love pumpkin anything and pumpkin spice everything! Pumpkins are the round, orange, orange shaded or white type of Winter squash. And pumpkins are in the melon and cucumber family. If you really take a minute to smell a pumpkin that has just been cut, with your eyes closed, you will absolutely smell the family resemblance. And like it’s family members, pumpkins, and all Winter squash, are highly nutritious. Their gorgeous orange flesh tells you that too.  “Most of a pumpkin’s health benefits come from its micronutrient content and the fact that it’s a fiber-filled, low-carb fruit. While there aren’t many studies on pumpkin specifically, it is high in several nutrients that have established health benefits.” says Healthline.com.

You might be asking yourself, what are the spices in the pumpkin pie spice blend that make it so warming and inviting? Glad you asked! They are, in this order of quantity per batch - most to least: cinnamon, ginger, clove, nutmeg - and sometimes allspice. I use allspice when I make my own blend. And what is the difference between this blend and the apple pie spice blend, because I know that was your next question? The apple pie spice blend contains only: cinnamon, nutmeg, and allspice. 

I hope you’ll also take the time to roast your Winter squash seeds as well. Of course, not all seeds are equally delicious. I am not a fan of acorn squash seeds. But any of the pumpkin and butternut seeds are tasty. Here is my biggest tip though; do NOT rinse the seeds before baking!  Those seeds have a ton of flavor and residual antioxidants all over them from the orange goo. You are wasting time, flavor and nutrition if you rinse. Just place your unrinsed seeds in a single layer on a baking sheet and, while they are still wet with goo, lightly sprinkle them with salt. I roast mine at 350 degrees for about 20 minutes - it depends on how dark and crispy you like them. If you want to get funky with it and add extra spices, I recommend adding them once the seeds come out of the oven so the spices don’t burn during roasting. And the issue then is having the spices stick to the seeds. Very lightly spray them with grape seed or olive oil and sprinkle on your spices as soon as they come out of the oven. The residual heat will toast the spices just enough. 

Pumpkins grow all over the world and are present in nearly every cuisine on the planet. So there’s not too much you can’t do with a pumpkin in the kitchen. In Haiti, Soup Joumou is a dish of celebration for Haitian Independence Day (liberation from France) on January 1st. It’s made with cuts of meat on the bone and simmered for many hours until the pumpkin has dissolved and the meat is very tender. In Brazil, they serve a traditional dish of pumpkin with shrimp. It’s a very creamy (cream, cream cheese, and coconut cream) shrimp and rice dish with tomatoes served inside a whole pumpkin. In Thailand, curry is a popular way to serve pumpkin. And in Japan, steamed pumpkin is preferred.

I make my own pumpkin puree, because there is nothing like that fresh pumpkin flavor. Canned pumpkin’s flavor is so muted and dull in comparison. I cut my pumpkin or Winter squash in half (or quarters, depending on the size), very lightly run a little grape seed oil on the cut side and place it cute side down on a baking sheet and roast in a 350 degree oven until soft (easily pierced with a fork), about 30 to 45+ minutes, depending on the size of the squash. Then with a spoon, I scoop out the flesh and puree it with a little water, using a blender. I store the puree in ball jars in the refrigerator. I love having jars of pumpkin puree in my refrigerator at all times this time of year, ready for cake, bread, rolls, pie, soup, sauce, and smoothies. 

When I’m using butternuts for cooking, I generally don’t peel them - you know me and peeling - unless the skin is particularly thick or blemished, especially when making pureed soup. The skin of a butternut is generally good to eat - extra fiber. But if you are going to peel it, please save the peels for making your own vegetable broth - dump all of your veg scraps in your biggest pot with water, salt, pepper and any herbs you like, boil for a good 2 hours and strain, voila! Free broth! 

We all have our favorite pumpkin recipes, I’m sure. As I’ve said, I like pumpkin anything: pie, curry, soup, cake, muffins, scones, a whole stuffed pumpkin, custard, bread, pumpkin pasta sauce, as a filling for ravioli, gratin, roasted with potatoes, pumpkin butter, and in smoothies with bananas and coconut milk, and yes, a spiced latte. Enjoy this collection of Pumpkin Recipes from Saveur Magazine.
Learn More

Botanical Bulletin: Pumpkins

 by Alex Dadio, Market Manager
The name pumpkin, Cucurbita pepo, originated from the Greek word for "large melon" which is "pepon." A pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and is most often deep yellow to orange in coloration. The thick shell contains the seeds and pulp. Pumpkins are a vining crop that produces both a male and female flower. These flowers need to be fertilized, usually by bees.
Pumpkins are native to North America specifically northeastern Mexico and the southern United States. They are one of the oldest domesticated plants, having been used as early as 7,500 to 5,000 BC. The sap and pulp of pumpkins has long been used throughout parts of Central and North America as treatment for burns. The seeds have also been used by the Menominee people as a diuretic.
Pumpkins were brought to Europe during the 16th century where they spread to other parts of the world. The earliest evidence of pumpkins in Europe can be found in a prayer book made for Anne de Bretagne, the duchess of Brittany, between 1503 and 1508. As immigrants came over from England and Ireland, the tradition of carving pumpkins for Halloween exploded. Today, over 2 billion pounds of pumpkins are produced annually in the USA. 

News Around the Borough

The annual CB Cares Pumpkinfest, normally held at the Fonthill, will be held this year on West State Street from Main to Clinton, from 5pm to 9pm on October 24th and 25th. Featuring a Youth Pumpkin Gallery from CB West, East and South Art Department Students, there will also be live music.
Market Manager, Alex Dadio can be reached at: dtownmarketmanager@gmail.com
Any other inquiries can be directed to: info@bucksfoodshed.org

 For more information about the programs and activities of the Bucks County Foodshed Alliance, click around our website from the Doylestown Farmers Market page.  
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