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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. 

Should we have a Winter Market?

We are thinking about creating an indoor Winter Doylestown Farmers Market for December, January and February from 9-12 every other Saturday. We are still on the hunt for a nearby location. Take a look at the farmers and vendors interested in joining us and click the button to tell us if you would attend!

Thank you in advance for taking a minute to tell us. If we don’t get enough customer interest, we probably won’t go through with the project.

Take the Survey

Arriving at the market this week

Solrig Farm Microgreens Ever wonder which microgreen to bring home and add to your meals.  This week Solrig has the Everything Mix.  Yes, like the everything bagel.  The Everything Mix has every brassica that we grow in equal proportions.  Broccoli, kale, kohlrabi, arugula, brussel sprout, cauliflower, red cabbage, mustards.  You name it, we put it in the mix.  And it's tasty, offering a new taste in every morsel.  Give this new mix a try.
Love Grows is excited for more great broccoli! They'll also have spinach, lettuce mix, arugula, red Russian and Tuscan kale, collards, French breakfast radishes, salad turnips, red and golden beets, carrots, parsley, red and green cabbage, sweet potatoes, butternut and acorn winter squash.
Chaddsford Winery will be joining us this weekend showcasing some of their Fall Favorites. Spiced Apple a customer favorite, will be available for purchase. This can be served as a warm mulled wine or cold. They will also be offering Sauvigon Blanc, Cabernet Sauvigon and Sangria.
1 Love Jerk Hut Pumpkin Spice is back! 1 Love Jerk Hut will be offering their seasonal flavor Pumpkin Spice Jerk Sauce. This is the mildest of the bunch and will be a guaranteed hit in a crock pot or to spruce up your next dinner.
Primordia Mushroom Farm  Well, the mushrooms know it's Fall even though their environment hasn’t changed - which always amazes me! As soon as fall hits, they are instantly more prolific. This is their time!  Remember, no need to place pre-orders unless that is your preference. If you prefer to make a pre-order, please make sure that your order is in by midnight on Thursday night.
Carol Cares Aromatherapy will have freshly blended personal stick diffusers (inhalers) to take with you wherever you go.  PET plastic, or beautiful BPA free glass, for a cosmetic look are available. Carry with you help for issues and just feeling good. A plethora of blends from Anxiety, Headaches, Sinus and Respiratory to Cough Control, Energy and Uplifting.

Vendors This Week

Meet our Vendors

(Pictured left to right: Alex, Kelly, Barbara)
It’s Barbara’s last week - our trusted volunteer, Barbara Lowry, is moving to Texas and this Saturday is her last week with us. She has become our personal friend over these last two years of volunteering and has been so instrumental to the market. When we opened this May under extremely trying conditions, Barbara was there with us at 6:30am setting up barricades and staying until 2pm to help us take them all down again. She has enjoyed seeing you, answering your questions, helping you purchase market merchandise, helping us, as market organizers, in countless ways. She will miss you and our vendors and we will greatly miss her. We wish her nothing but joy as she begins a new chapter of life in Texas. Please say goodbye when you see her this Saturday! She’s the tall, silver haired fox running circles around the rest of us.  

Chef's Note: Swiss Chard

By Chef Kelly Unger of The Rooster & The Carrot Cooking Studio
farm to table cooking classes
Swiss chard may win the award for most showy and gorgeous vegetable! Bright Lights, Rainbow Mix, Magenta Sunset, Ruby Red, Fordhook Giant, and Five Color Silverbeet are all varieties of chard that prove the point. While the leaves of the plant exhibit a small range of green shades, it’s the edible stalks (and veins) that display this wide range of colors; red, pink, white, vanilla, fuschia, neon yellow, orange, and magenta. The leaves have a spinach note to them and the stalks will remind you of celery.  Swiss Chard loves sausage and pasta, cream, balsamic vinegar, soups, egg dishes and to be included inside a pie crust. It loves to be eaten raw or sauteed. Swiss Chard also makes a great “wrapper” for fillings like meat and rice. 

“Swiss chard is a nutritional powerhouse -- an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.” says WebMD. So while it’s in season here (local, in season provides the best nutrient value), add sauteed Swiss Chard to just about anything to boost the nutrition factor of your dish. Tuck it in everything - lasagna, sandwiches, salads! It is also a member of the beet family, which is not hard to see. If you’re looking for an eye catching, textural mix of raw greens to serve with cooked beets, beet greens, Swiss Chard and spinach are just perfect! 
While Swiss Chard can (and should) be added to soups, pasta and rice dishes, what about a recipe that puts this beauty front and center? Martha Stewart to the rescue with Swiss Chard Pie!   And here are more delicious suggestions for your repertoire: click here.

Learn More

Botanical Bulletin: Swiss Chard

 by Alex Dadio, Market Manager
Swiss chard, Beta vulgaris var. cicla, is a cold tolerant biennial, but is cultivated as an annual. It is grown exclusively for its leaves and is used similarly to spinach. It is closely related to the beet, but does not have the swollen, edible storage root. The leaves grow out to two feet in length, with prominent ribs, red, golden orange, or greenish white in color. The very large leaves, which can be ruffled or flat, can have a pungent bitter taste.

Therefore, the best flavoured ones are those just a little larger than spinach leaves.It is often called by multiple names such as silverbeet, bright lights, seakale beet, white beet, strawberry spinach, leaf beet, Sicilian beet, Chilean beet, Roman kale, spinach beet, crab beet, perpetual spinach, or mangold. The name chard comes from the French word carde, which refers to the cardoon, or artichoke thistle. 
It is believed to have developed from a form of wild beet thousands of years ago. The original variety has been traced back to the largest Mediterranean island, Sicily.  It is a common misconception that Swiss Chard is originally from Switzerland.  The reason behind its name is that its scientific name was determined by a Swiss Botanist named  W. D. J. Koch.  He named it Swiss chard in honor of his homeland. Swiss chard was known and used by the ancient Romans, Greeks and Arabs.  It was valued for its medicinal properties, but it is difficult to pinpoint chard in historical records because it went by many names similar to beets, spinach, kale, and greens. It was introduced into the United States by the colonists who considered it another form of beet grown for its greens. It began to appear in American and European gardens in the 1830s. It has spread around the world and has become wildly popular in many European countries as well as the US. 
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.  
Copyright © 2020 Doylestown Farmers Market, All rights reserved.

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