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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.

August Market COVID-19 Guidelines 

  1. Wear a mask
  2. Sanitize
  3. Keep 6 feet apart

Be Social

Remember to “check in” on Facebook at the market when you arrive! And remember to share our newsletter post with your friends and family on Facebook! Thanks for helping to spread the word about the market. Also look for our “tag it’ post on Sundays. Post your market purchases and tag the market so we can share!

Market Merch

We still have car magnets for $1 and market totes for $5, $10 and $20!

Product Spotlight - Shampoo Bars 

You asked Marie’s Soap Company for shampoo bars and they went to work to meet your request! They’re here - developed just for you and available at the market every week! Achieve your goal of reducing your plastic use by purchasing these shampoo bars, as well as all of Marie’s soaps. They make great gifts too! Ask Casey all about them this week!

Arriving at the market this week

Perfect Day Coffee has the most delicious Cold Brew coffee for these dog days of Summer. The cold brew process brings out the natural sweetness of the coffee. And Leni says if you add a little cream, it brings out the chocolate notes in the coffee. Iced Cold Brew is the best thing to have in your hand as you stroll through the market. 
Trauger’s will have sweet corn (white, yellow and bicolor), string beans, lima beans, toscano kale, curly kale, red and golden beets, tomatoes, cherry tomatoes, zucchini, pickles, cucumbers, peppers, eggplant, onions, garlic, okra, fresh herbs, kohlrabi, lettuce, carrots, cabbage, red potatoes, cantaloupes, watermelons, fruit breads, large selection of flavored popcorn, spaghetti sauce and cut flowers.
Nord Bread Carrot Za’Atar and rye raisin are the August flavors. Pre-orders still accepted but not required.
Hershberger Heritage Farm has fresh chickens and ground chicken! And their bacon is out of this world, if you haven’t tried it - thick cut, uncured and smoked. You can really taste the difference pasture raising makes with all of their products, tender meat and pure, clean flavor. Sign up for their Berger Box and pick it up at our market.  
Solrig Farm Microgreens Cilantro!  If you enjoy cilantro you will LOVE microgreen cilantro.  This microgreen has been growing for about 25 days and packs all the cilantro flavor into the little plants without the soapy bite of adult cilantro.  Use it on avocado toast, tacos, soups and just about any dish that calls for this unique flavor.  A fraction of the cilantro quantity that may be called for in a recipe is required when using this microgreen.  Plus, it's also beautiful on the plate and so easy to use: cut what you want, rinse, and eat.  Of course, Solrig will have pea shoots, sunflowers, and all the usual brassica microgreens available.  See you at the tent. 
Chaddsford Winery will be joining us with approachable food friendly wines that reflex the unique Mid-Atlantic Uplands Micro-Climate. This weekend they will be featuring their luscious, sweet and grapey Niagara. Bottles are on sale for $2 off. They will also be offering a broad selection of wines including Sauvignon Blanc, Pinot Grigio, Sunset Blush, Sangria and Niagara. You may Pre-order at
Carol Cares Aromatherapy is offering Organic and Wild Harvested Tick Repellent for Humans ages 3 up, and Doggies, Mosquito/Gnat Repellent for Humans ages 2 and up, No more Itch for bites and itchy skin, including poison ivy etc. Also on the table is an Awesome Organic Cooling spray blend for Burns, Sunburn, Hot flashes and any heat related issues. There is a special on Marvelous Minty Foot Balm to help hydrate, sooth, nourish and cool those tootsies. A plethora of personal inhalers to help a wide array of issues, from Stress, Sleep, Headaches, Allergies, Respiratory,  Focus, Energy, to Uplifting the Spirit.

Vendors This Week

Meet our Vendors

Chef's Note: Potatoes

By Chef Kelly Unger of The Rooster & The Carrot Cooking Studio
farm to table cooking classes
Potatoes have gotten a bad rap. There is misconception that they are empty calories, nothing but starch and raise your blood sugar, among other things. The truth is, it’s all the things we do to potatoes that make them unhealthy - smothering them with fat, frying them in fat and covering them in lesser quality calories. It’s not the potato’s fault!  And what is also the truth, potatoes “help stabilize your blood sugar… The skin of the potato is one of the best nutrition sources on the planet - it’s a miracle of amino acids, proteins, and phytochemicals… The entire potato, inside and out, is valuable and beneficial for your health: potato plants draw some of the highest concentrations of macro and trace minerals from the earth. Potatoes are also high in potassium and rich in vitamin B6, as well as a fantastic source of amino acids, especially lysine in its bioactive form. Lysine is a powerful weapon against cancers, liver disease, inflammation, and the viruses such as Epstein-Barr and shingles that are behind rheumatoid arthritis, joint pain, autoimmune disease and more.” [Anthony William, Life Changing Foods pgs.158-159]  All further vindication for me of my “never peel a vegetable” stance  (there are very few exceptions). 

So in the vain of keeping potatoes healthy and delicious, I am sharing a recipe for French Potato Salad with Dijon Mustard and Fines Herbes from America’s Test Kitchen. This dish has tons of flavor, is quick, easy, vegan and gluten-free. The two main tricks are; slicing the red new potatoes before cooking to keep the skins in tact AND spreading the hot, just cooked potatoes out on a sheet pan to ensure even absorption of the dressing. Dressing potatoes while warm is a crucial step. Warm potatoes will absorb dressing. Cool potatoes will not.Be careful with handling and stirring of the potatoes once cooked, since they are sliced before cooking they are more fragile. If we don’t have shallots at the market, you can substitute it for one of the small fresh onions. And we certainly have the olive oil portion of the recipe covered with Mediterranean Delicacy’s oil from his family’s farm in Tunisia! Grab some microgreens from Solrig Farm as a substitute for some of the herbs.

French Potato Salad with Dijon Mustard and Fines Herbes
From America’s Test Kitchen "The Complete Vegetarian Cookbook"
Serves 4 to 6
  • 2 pounds small red potatoes, unpeeled, sliced ¼ “ thick
  • 2 tablespoons salt
  • 1 garlic clove, peeled and threaded on a skewer
  • ¼ cup extra-virgin olive oil
  • 1 ½ tablespoons champagne vinegar or white wine vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon pepper
  • 1 small shallot, minced
  • 1 tablespoon minced fresh chervil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh tarragon
1. Place potatoes and salt in large saucepan and add water to cover by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are just tender and paring knife can be slipped in and out of potatoes with little resistance, 5 to 6 minutes.

2. While potatoes are cooking, lower skewered garlic into simmering water and blanch for 45 seconds. Run garlic under cold running water, then remove from skewer and mince.

3. Drain potatoes, reserving ¼ cup cooking water. Arrange hot potatoes close together in a single layer on a rimmed baking sheet. Whisk oil, minced garlic, vinegar, mustard, pepper and reserved potato cooking water together in a bowl, then drizzle evenly over potatoes. Let potatoes sit at room temperature until flavors meld, about 10 minutes. (Potatoes can be refrigerated for up to 8 hours; return to room temperature before serving.)

4. Transfer potatoes to a large bowl. Combine shallot and herbs in a small bowl, then sprinkle over potatoes and combine gently using rubber spatula. Serve.
Learn More

Botanical Bulletin: Potatoes

 by Alex Dadio, Market Manager
“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”  A.A. Milne
The potato is a stem vegetable, which is native to the Americas. It is considered a stem and not a root because it has buds that sprout leaves and stems. Roots do not possess these qualities. More specifically it is a starchy tuber of the plant Solanum tuberosum, and the plant itself is an annual in the nightshade family, Solanaceae. Usually, potatoes produce purple flowers with a bright yellow stamen. However, there are some potato plants that have white, pink, red or blue flowers.
These flowers are followed by inedible tomato-like fruits, which contain seeds. The similarity of the fruit to tomatoes is indicative of them being in the same family, Solanaceae, as the tomato. These seeds are not used to produce more potatoes. That is done by cutting up mature potatoes, which are called “seed potatoes”, into pieces that have “eyes” and planting them.

Wild potato species, originating in modern-day Peru between 8000 and 5000 BC, can be found throughout the Americas, from the United States to southern Chile. Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. The potato became extremely popular in Europe, especially in Ireland, which had become very dependent on the potato as a food source. The introduction of the potato was responsible for a quarter of the growth in Old World population and urbanization between 1700 and 1900. Between 1845-1849 the infamous Irish Potato Famine occurred killing over 1 million people with the population dropping close to 25% due to emigration and death. Today potatoes are a staple food in many parts of the world and an integral part of much of the world's food supply. As of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. There are now over 5,000 different types of potatoes.

Potatoes have played an important role in not just horticultural or botanical circles, but in human history as well. They have helped build nations and also devastated nations. Our world has been truly built in part by the potato. 
Market Manager, Alex Dadio can be reached at:
Any other inquiries can be directed to:

 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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