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The market is pink for Pine 2 Pink
for the month of October!

New pink products this week
to help support the cause!

+ we have pink long sleeve P2P event shirts
and bandanas for sale 
proceeds go straight to Pine 2 Pink,
visit us at the green market tent

+ Welcome new vendor
Manoff Market Cidery

see their offerings list below

+ Taste of the Season; mushrooms
stop by the green market tent for a sample of 
Primordia Mushrooms!


We're at 2-50 South Hamilton Street from 8am to 1pm every Saturday!
visit Pine 2 Pink and Kin Wellness & Support  
for more information.

Coming to the market this week:
Hershberger Heritage Farm This week Hershberger will have a NEW product, All Natural Ring Bologna!! This beef and pork charcuterie is made with all natural ingredients and is ready to slice and enjoy.
Manoff Market Cidery Welcome this new vendor to our market! Their pink product is Pink Lady Cider (a natural ferment cider with a tart, dry profile, reminiscent of the orchard). Their other hard ciders are:  WAW cider (Pink Lady cider aged in a tequila barrel); Stayman cider (Stayman apples aged in a Chestnut barrel), Winesap Cider (Winesap apples aged in Oak), and Sour Cherry cider (tastes like a tart cherry pie). All these ciders fit the pink theme too! And all of the fruit is grown at Manoff's orchard and produced onsite as well! 

They will be bringing some of their non-alcoholic cans of cider - a sparkling cider just made from apples, no sugar added. Stop by to chat, ask questions and welcome Manoff's to our market! 
Nord Bread  will have PINK soft pretzels for the month with 100% of proceeds going to Pine 2 Pink! All pretzel proceeds for the entire month of October will  benefit Pine 2 Pink! The bread flavor for October is Beet Dill.  They will also have baguettes, English Muffins and more. Make sure you get all of your favorite by placing your pre-orders HERE.
Trauger's Farm  will have Kohlrabi, Cauliflower, Broccoli, Ground Cherries, Cherry and Slicing Tomatoes, Brussel Sprouts, Leek, Fresh Herbs, String Beans, Lettuce, Scallions, Garlic, Red Beets, Parsnips, Turnips, Watermelon Radishes, Spinach, Fennel, Zucchini, Cucumbers, Onions, Carrots, Eggplant, Sweet Peppers, Yams, Spaghetti, Butternut and Acorn Squash, Cut Flowers, many flavors of Popped Popcorn, Cookies, Apple Cider Donuts, Fruit Pies and Breads, Ketchup, Spaghetti Sauce and Local Honey.

Their fall festivities are in full swing! Horse drawn wagon rides given by our horses, Don and Donny, food trucks, and so much more family fun! They look forward to seeing you at the farm. Follow them on Facebook, Instagram or their website for more details. 
Noshes by Sherri   It's Fall, which means it's the perfect time to bring back Noshes by Sherri's specialty Mandel Bread flavor - PUMPKIN SPICE! Now for a limited time only. Their Pumpkin Spice Mandel Bread is all about the spices and tastes like fall. Pre-Order your fall favorites at Noshes will also have a NEW PINK Funfetti Raspberry Hamantaschen for Pine 2 Pink. A portion of the proceeds from this product will be donated to help fight Breast Cancer! We will also have the Party Size Famous Jewish Apple Cake, Gluten Free Mandel Bread and so much more!
Pie Bird Farm   PIE JARS for Pine 2 Pink!,  Please be sure to return your jars! Handpies, mini pies and galettes only, large pies pre order only by special arrangement.READY-TO-BAKE Thanksgiving Pie orders are LIVE!  80% of their customers said they were interested in skipping the Thanksgiving week lines and picking up a frozen ready to bake pie in the weeks leading up to Thanksgiving.  So you can pre order a limited number of pies for pick up at our market November 5th and 12th!  Supplies are always limited when we are talking about their made-from-scratch pies, so order HERE today! Also, Wildbird Flowers will be partnered with Pie Bird Farm for the rest of the season, so look for Annie's flowers while you get your pie!
Portch Tea Kombucha 
Booch of the Day: Go, Go Gadget - Goji tulsi

Wildbird Flowers is teamed up with Pie Bird for the rest of the season.The dahlias are still exploding at Wildbird Flower Farm and Annie is so excited to be able to bring armloads to you this weekend. Look for the dahlias and eucalyptus bunches as well as our fresh hydrangea wreaths and dried fall wreaths at the pie bird tent!
Artie Art  will have Pink Poodles! 50% of any Pink Poodle Purchase will go to Pine 2 Pink.
Carol Cares Aromatherapy  has just blended her Warming Hand and Foot Lotion, as we are "falling" into cooler weather. This formulation works to increase circulation within those areas of our bodies that tend to get cold.  It is a comforting, cozy, non-greasy, and nourishing lotion, which penetrates quickly through the skin. Essential and Lipid oils warm the feet and hands, especially those cold toes and fingers. Massage this blend thoroughly into those areas and enjoy the warmth. If you then put on your socks or gloves, the results will be further enhanced.

Carol Cares Aromatherapy will be again be offering her "I'm Feeling In the Pink" personal, pocket inhaler sticks throughout October. This formulation inspires a fresh, uplifting feeling within our body, mind and spirit. A plethora of essential oils "marry" together that range from Silver Pine through Rose Geranimum......especially formulated for PINE TO PINK, and proceeds will go to benefit this organizaton to help women with Cancer.  A healthy gift for yourself as well as family and friends.
Live music by
Fools & Prophets
Chef's Note 
by Chef Kelly Unger


Mushrooms are a big subject, huge, in fact. There’s a whole field of study and professional career around the study of mushrooms called mycology. 

“A mycologist is a scientist who studies fungi. The kingdom of fungi is quite large and, as a result, the nature of the work a mycologist performs is highly variable. Mycologists can be found working everywhere from breweries to pharmaceutical companies. Working mycologists typically have advanced degrees in mycology and some have completed postgraduate work.” according to 

Even the subject of the benefits of mushrooms on our health is a huge subject. Mushrooms are beneficial to be sure and there is a growing body of evidence that points to all kinds of superfood and repairative status for mushrooms. At the very least, mushrooms play an important role in a healthy microbiome and supporting your immune system. I could fill several hours on the topic of the specific health benefits of each kind of edible mushroom. Since we don’t have time or space for that, I’ll boil things down to the most fun and useful pieces of info.

There are thousands of species of mushrooms and hundreds of edible mushroom varieties. As with most vegetables, we generally eat just a small handful of those. Of the varieties of mushrooms that we generally eat, lots of them can be cultivated or grown but some are wild and must be foraged by a professional forager who is trained and certified in wild mushroom identification. Mushroom foraging is like the CIA of the farming world. Spots where foraged crops grow are a TIGHTLY held secret. Divulging the location is just NOT done. 

Our very own Kennett Square, PA is considered the Mushroom Capital of the World. According to the American Mushroom Institute, headquartered in Avondale, PA, the story of our mushroom capital goes something like this:

“During the late 1800s, William Swayne was a successful florist in Kennett Square, PA. He had an idea to grow mushrooms beneath his greenhouse benches. He sent to England for spawn, and the results were encouraging enough that he built the first mushroom house in the area. His son, J. Bancroft Swayne, returning from college, took over the mushroom business and made it a commercial success, eventually developing a spawn plant and a cannery in addition to the growing houses.

Inspired by the Swayne success and the attractive price of mushrooms in city markets, others began the production of mushrooms as their principal occupation. For more than 100 years, mushroom farmers have been growing mushrooms in southeastern Pennsylvania.

Today, more than 60 percent of all mushrooms produced in the U.S. are grown in Kennett Square, PA, and its surrounding areas, stretching to Berks County, PA and parts of northeastern MD. In 2020, Agaricus mushroom volume of sales totaled 796 million pounds, with PA accounting for 66 percent of the total volume of sales. According to a 2017 economic study, the PA mushroom industry has a footprint of $764 million.”

I’m including the link to the American Mushroom Institute website for you below. It’s a great place to learn more about how mushrooms grow and who the major PA mushroom farmers are. The next time you’re at the grocery store, look at the mushroom containers to check out where all of the varieties are from. They will likely all be from right down the road. 

The mushrooms that are foraged in our area primarily are: chanterelles, hen/chicken of the woods, Turkey Tail and morels. Morels can sometimes be successfully cultivated but mostly they are foraged.

Some cultivated varieties you should see at the farmers markets are: of course the white button, maitake, shiitake, trumpet, crimini, portobello, pioppino, oyster, lions mane, Nameko, and Reishi. Oyster mushrooms come in some beautiful color variations - gray, pink, and yellow.  And the best way to store mushrooms is in a paper bag in the fridge for approx 7 days. 

Our market is blessed with an amazing mushroom vendor, Primordia Mushroom Farm. And they are growing their own beautiful mushrooms, bringing in other locally sourced mushrooms they don't grow as well as have a relationship with a forager for those special seasonal varieties. This year we did not see chanterelles at all because of the drought. Last week we saw, for the first time, Hen of the Woods. Hopefully we'll have them again this week! 

As far as cooking is concerned, some mushrooms prefer roasting, like trumpet, and other more delicate mushrooms prefer going right into a boiling soup, but generally speaking just start with sauteing any mushrooms you get in olive oil or butter with garlic. Some mushrooms will take a few minutes to cook while other more sturdy mushrooms will take 10 minutes or so. NEVER salt your mushrooms while sauteing them. Salting them will cause them to release their liquid and will leave you with shrunken, shriveled shells of their former selves. Wait until your sauteing is complete and you’ve moved your pan off the heat to season them with salt. 

I love sauteing a nice variety of mushrooms together in unsalted butter with some garlic and eating them on top of a thick slice of sourdough bread, for the simplest mushroom experience. I also love using mushrooms with coconut milk in Thai style soups. 

This week I’m sharing a recipe collection from Food & Wine magazine, Our Best 40 Mushroom Recipes. In this collection you’ll find delicious recipes like: Roasted Mushrooms in Red Wine Butter, Warm Mushroom Salad with Bacon Vinaigrette, Wild Mushroom Crepes with Sunny Eggs, and a Vegetarian Mushroom Sourdough Dressing for the holidays. Enjoy!

American Mushroom Institute website

Food & Wine - Our Best 40 Mushroom Recipes 

Click the link for more information about Chef Kelly Unger's
farm to table cooking classes at
The Rooster & The Carrot Cooking Studio
Vendors this week:
Please note that this list is subject to change beyond our control when vendors notify us of cancellation after this newsletter is published. For the most up to date list, please see our Instagram and Facebook pages on Friday.
  • Trauger's Farm
  • Jersey Pickles
  • Wildemore Farm
  • Bedminster Orchard
  • Perfect Day Coffee
  • Nord Bread
  • Hershberger Heritage Farm
  • Primordia Mushroom Farm
  • Rabbit's Run Farm & Pan's Forest
  • Spring Creek Farm
  • Bluestem Botanicals (formerly Barefoot Botanicals) 
  • Portch Tea Kombucha
  • Noshes by Sherri
  • Pie Bird Farm
  • Solrig Farm Microgreens
  • Love Grows
  • Tybuk Maple Farm
  • Manoff Market Cidery
  • Raymer's Homemade Candies
  • Carol Cares Aromatherapy
  • Marie's Soap Company
  • Bucks County Alpacas
  • Artie Art Cards & More
  • Wildbird Flowers
  • FD Market Co Refillery
  • Fussy Cutting Quilt Shop
What's in season in October?

apples, apple cider, beets, onions, winter squash, eggplant, peppers, potatoes, sweet potatoes, spinach, Napa cabbage, turnips, Swiss Chard, Red Russian kale, Brussel Sprouts, cauliflower, broccoli, daikon radish, kohlrabi, ginger, turmeric, fennel 


Upcoming events:

October - the market turns Pink for Pine 2 Pink
15th - Taste of the Season with mushrooms
22nd - Fruit and Veg as Natural Dye education event by Alex
29th - Halloween Scavenger Hunt

November - Holiday Markets
5th - Preserving the Harvest education event by Alex
12th - Taste of the Season with broccoli leaves
19th - last market of the regular season 


2nd Annual Winter Market at the Mercantile
on the following Saturdays from 10am to 1pm

December 3rd and 17th
January 7th and 21st
February 4th and 18th

We accept SNAP at the market! SNAP customers, come see us at the market management table to get started. Our parent company, the Bucks County Foodshed Alliance is offering matching dollars. For every $5 SNAP customers spend, BCFA will give you an additional $2 to spend at our market! Cheers to healthy, local food!
Meet our Vendors
Market Manager, Alex Dadio can be reached at:
BCFA 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.  
Copyright © 2022 Doylestown Farmers Market, All rights reserved.

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