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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.

November 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. 

We're open until November 21st this year!
3 Markets left this season!

Shopping Local this year is more important than ever! And these natural, earth friendly wreaths are calling your name!

The Forest Exchange will be joining us on November 21st with holiday wreaths!
 You can pre-order your wreath now!

Wreath Sizes and Prices:
14" - $20, 18" - $30, 22: - $40 Styles: A-symmetrical and Traditional

To pre-order, please email theforestexchange@gmail.com indicating the size and style you would like. Pre-order will be accepted until Thursday, Nov 19. Cash or check only - no cards!

Also, you can buy trees online and select "Doylestown Farmers Market Pickup 11/21" under the shipping option. Pre-ordered trees will be brought to the market ready to be planted. They will also bring printed order forms, so anyone who's interested but didn't pre-order can fill out a form and get the trees shipped at a later date. Tree options are:Chestnut, Northern Hardy Pecan, American Persimmon, Hican, and Thornless Honey Locust. Care instructions will be provided for anyone who purchases trees. $12 each, $30 for 3, or $90 for 10. Planting in groups of three is recommended for proper pollination (no pollination = no fruit/nuts!). 

Holiday Shopping gift ideas
from the market!

Make your own gift basket for your favorite foodie! A pound of coffee from Perfect Day, sauce from 1 Love Jerk Hut, applesauce from Bedminster Orchard, the BEST maple syrup from Tybuk Farm. olive oil from Mediterranean Delicacy and some tea and spices from Barefoot Botanicals. Mediteanean Delicacy also has olive wood salad bowls, utensils, cutting boards and more that make the perfect gift on their own. If there’s a knitter in your life, Bucks County Alpacas has gorgeous yarns and also hats, gloves, scarfs, socks, leg warmers and boot liners to keep your loved one warm. Carol Cares Aromatherapy has lots of essential oils and health products for a spa and wellness gift. Give the gift of organic, pasture raised meat and eggs! A gift card from Hershberger Heritage Farm will make someone lick their lips! And don’t forget about their cutting boards and utensils handmade here in Bucks County by Pat himself. Colony Meadery has lots of cheer for gifting! Joy from Kaeddie Designs can make a personalized ornament or jewelry. Also, check out her fun and beautiful masks! And Pan’s Forest at Rabbits Run will have their gorgeous holiday wreaths for sale on November 21st!

Arriving at the market this week

Bedminster Orchard has lots of varieties of apples for you to try! And don’t miss their raw apple cider, full of pure apple flavor and health, perfect for warming yourself on a rainy November night.
Nord Bread has new flavors for November! Plain: a blend of unbleached white flour, whole wheat flour, sea salt and water. RYEbrid:  a blend of unbleached white flour, whole wheat flour, Castle Valley Mill's stoneground rye flour, whole rye berries, caraway seeds, sea salt and water. SuperSeed:  a blend of unbleached white flour, whole wheat flour, pumpkin seeds, sunflower seeds, chia seeds, sea salt and water. Apricot/Turmeric: a blend of unbleached white flour, whole wheat flour, unsulphured apricots,  fresh grated turmeric root, sea salt and water. Polenta/Sage: a blend of unbleached white flour, whole wheat flour, Castle Valley Mill Bloody Butcher Grits, dried sage, sea salt and water.
Tybuk Maple Farm November 7th will be the last market for Tybuk Farms so stock up now!  We have a limited amount of our bourbon flavored maple syrup, along with maple sugar and our famous maple syrup!  We will also have a recipe for maple syrup drizzled Brussel sprouts!  How perfect for Thanksgiving!
Noshes by Sherri will be offering amazing new Thanksgiving NoshBoxes to satisfy all your Thanksgiving dessert needs! Get a full-sized Jewish Apple Cake & a dozen Pumpkin Spice Mandel Bread or 3 mini Jewish Apple Cakes, a half dz Pumpkin Spice Mandel & 3 Sweet Potato Pecan Knishes. Pre-order online at noshesbysherri.com/full-menu by 11/19 for pick up at the 11/21 market.
Solrig Farm Microgreens Did you know that the Purple Mix is a third Brussel Sprouts?  Yep, the purple stems and young leaves of the Purple Mix provide an antioxidant boost and the added Brussel Sprout seed provides complementary phytochemicals that support the immune system.  Also, this week stop by and get the best holiday present for that person on your list that seems to just have everything.  Our Microgreen Grow Kit provides all the supplies to grow 9 individual units.  The seed selection for the kit includes our best selling microgreens: Zesty Salad, Broccoli Kohlrabi Mix, and the Radish Mix.  Stop by and get the gift set and a Purple Mix microgreen for your dinner.
Carol Cares Aromatherapy has seasonal gifts ready to go. Carol would also be happy to help you customize a gift basket of calm and wellness.

Vendors This Week

Meet our Vendors

Live Music from Back Porch Jug Band

Chef's Note: Brussel Sprouts

By Chef Kelly Unger of The Rooster & The Carrot Cooking Studio
farm to table cooking classes
I love these “little cabbages”! They are just as delicious raw in a salad as they are sauteed or roasted. Loaded with antioxidants, Vitamin K and C, fiber, sulphur and iron, enjoy these nutrient powerhouses while they’re in season.  I make them for Thanksgiving every year and as often as I can in the Fall. For Thanksgiving I chiffonade them, a ribbon cut achieved by trimming off the ends, cutting the sprout in half lengthwise, placing it cut side down on my board and then slicing each half into ribbons widthwise. I saute the cut sprout ribbons with rendered bacon pieces (½ pound of bacon cut into ¼ inch pieces and cooked until the solid fat is turned into liquid) and a carmelized onion until just tender, 5 to 10 minutes depending on the amount you are making. The bacon should be crispy, the onion caramelized and the sprouts tender with some pieces a little charred. The easiest way to cook brussel sprouts this way is in a cast iron skillet. Chiffonade of brussel sprouts is the way I like to eat them raw in a salad as well. 

When roasting brussel sprouts, I love to finish them with maple syrup. I always make extra because whatever is leftover goes into a salad the next day. The sprouts can be roasted whole but when you cut them in half and place them cut side down on the sheet pan, you get more surface to caramelize thus, more roasty flavor goodness. And they cook quicker as well. If you roast them whole, not only does it take longer but you may end up having an all charred outside and a still crunchy inside. Some people get around this by blanching or boiling the sprouts first. I don’t recommend this. Ever!  It’s easy to overcook them when boiling AND boiling them makes them mushy. Not only that, an overcooked brussel sprout - especially one that was boiled to mushy and then roasted to a vague crispness - brings out the iron and sulfur in the vegetable in an unappetizing way. Iron and sulfur content are reasons to eat brussel sprouts. But you want to bring out the sweetness in the sprout rather than a harsh iron and sulfur taste. So cutting them in half or in a chiffonade and cooking them quickly to a just tender state is the best way to bring out that sweetness through caramelization. I truly believe that anyone who doesn’t like brussel sprouts, just hasn’t had them cooked correctly. Let the naysayers see the light by sauteing brussel sprouts with bacon or roasting them with maple syrup. Here’s my quick roasting recipe. 

Maple Roasted Brussel Sprouts
  • About 20 Brussel Sprouts, ends trimmed, cut in half lengthwise, 
  • Olive oil, salt and pepper
  • About 3 tablespoons of maple syrup
Toss sprouts with some olive oil, place them cut side down on a baking sheet lined with parchment paper, sprinkle with salt and pepper.  Roast them in a 400 degree oven for about 20 minutes or until the cut side is browned and the sprouts are almost tender. Remove from the oven and quickly drizzle the sprouts with the maple syrup. Using a spoon or rubber spatula, carefully stir to coat them with the syrup. Reduce the oven temp to 350 degrees and put them back in the oven for about 10 minutes more, or until the sprouts are tender and browned. Be careful about burning the syrup. 
Learn More

Botanical Bulletin: Brussel Sprouts

 by Alex Dadio, Market Manager
Brussels sprouts, (Brassica oleracea, variety gemmifera), are a form of cabbage, belonging to the mustard family Brassicaceae. They are widely grown in Europe and North America for its edible buds called “sprouts.”In its seedling stage and early development, the plant closely resembles the common cabbage, but the main stem grows to a height of 2 to 3 feet, and the axillary buds along the stem develop into small heads or sprouts. These sprouts look similar to heads of cabbage but measure only 1 to 1.6 inches in diameter. Brussels sprouts are biennial plants that produce yellow flowers with four petals if grown for two seasons. Seeds are borne as a long narrow seedpod or what is known as a silique fruit. The plant requires a mild cool climate  and does not do well in hot weather.
It is believed that brussel sprouts were cultivated in Ancient Rome from a wild version of the plants. Brussels sprouts as they are now known today were grown possibly as early as the 13th century in what is now Belgium. The first written reference dates to 1587. During the 16th century, they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe. For a very long time brussel sprouts had a bad reputation and were not liked by the masses. This is mainly due to the bitter taste from the compound glucosinolate sinigrin which tastes like sulfur that was found in the sprouts. 
However, plant breeders worked with the plant, cultivated a brussel sprout with a more palatable taste and brussel sprouts began to improve in popularity. Today there are over 10,000 acres of Brussel Sprouts  in the US with 32,000 tons of brussel sprouts being produced each year.  
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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