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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.
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Cook a delicious Mediterranean meal alongside BCFA in this interactive virtual event!

Our new Cooking Live! Series kicks off with Board Members Joni Garcia (Registered Dietician) and Chef Kelly Unger (of The Rooster & The Carrot Cooking Studio), cooking Harissa Carrots on Facebook Live at 6pm on Thursday, January 28th. Go to the BCFA website to grab the recipes. Joni and Kelly will introduce this quick cooking dish as part of a delicious Mediterranean meal with Pita bread, hummus and fresh greens.

Visit the Wrightstown Winter Farmers Market on Saturday, January 23rd (pre-orders recommended) to purchase ingredients locally and to grab a coupon for Organnons in Wrightstown or New Britain for Helen’s Hummus. Visit the Wrightstown Farmers Market website for pre-order information. Pita bread can be made with our provided recipe or purchased from Organnons. Then cook live right along with Joni and Kelly. Remember to have your mise en place done - all ingredients cut and measured and ready to start cooking! Don’t have a Facebook account? No problem! You can still view this Live! Event. Head to Facebook.com and search Bucks County Foodshed Alliance or click this link to view: Bucks County Foodshed Alliance | Facebook      
 
The BCFA Cooking Live! Series features healthy, seasonal recipes using ingredients from our local farmers in Bucks County, PA.  During each mini cooking class, Joni focuses on highlighting the health benefits of the ingredients, while Chef Kelly guides us through every step of the recipe. This event will be 30 to 45 minutes in length. Cook along with us and enjoy dinner at the conclusion! 
RSVP here
Ingredient List:
Harissa Carrots:
  • 4-6 medium carrots
  • 1 large onion
  • Harissa powder (McCormick’s brand for example)
  • Olive oil, salt and pepper
  • Hummus of your choice
  • Microgreens or salad greens of your choice
Pita Bread (optional, but encouraged, make prior to start of Facebook Live event):
  • Active dry yeast
  • Sugar
  • All-purpose flour
  • Bread flour
  • Salt
  • Olive oil
Supplies: 
  • 12” cast iron skillet (or similar pan) and lid
  • Cutting board
  • Knife
  • Spatula or spoon
Pita Bread Supplies (optional, but encouraged):
  • Stand mixer with dough hook
  • Plastic wrap
  • Oven
  • Baking stone or baking sheet
  • Rolling pin
View the full recipes here.
For more information: 215.621.8967 or BucksFoodshed.org.

Recipes

Harissa Carrots 

Recipe by Chef Kelly Unger of The Rooster & The Carrot Cooking Studio
Serves 4
  • 4 large or 6 medium carrots, cut into pieces the size of your index finger
  • 1 large onion, julienned
  • 1 tablespoon Harissa powder, plus more to taste (McCormick’s brand for example)
  • About ½ cup of water, plus more if needed
  • Olive oil, salt and pepper
In a 12” cast iron skillet, heat about a tablespoon of oil on high and saute the onions until translucent. Add the carrots and cook on medium high heat until they are charred on two sides - about 5 minutes. By this time the onions should be charred as well. Reduce the heat to low, add another tablespoon of oil and when the pan has cooled down a bit, add the harissa and stir to coat all of the carrots. Add about ½ cup of water, stir and cover. Cook the carrots for about 5 more minutes on medium low or at a high simmer until the carrots are fork tender. If the water evaporates before the carrots are cooked, add just enough to finish cooking them. Taste and adjust seasonings. Take carrots off the heat and finish with a drizzle of olive oil and additional sprinkle of harissa if you prefer more heat/spice.

Serve stuffed inside freshly made pita bread with hummus and fresh microgreens or salad greens of your choice. 

Note: if making fresh pita bread, make prior to the start of the Facebook Live event. Pita bread instructions will not be part of this event. Otherwise, purchase pita bread and Harissa powder from Organnons. 
Pita Bread 
 
Recipe from the Zahav cookbook by Michael Solomonov

Makes 8 breads
  • 2 ½ teaspoons active dry yeast
  • 2 teaspoons sugar
  • 2 cups all-purpose flour (if using Castle Valley Mill flour, look for hard bolted)
  • 2 cups bread flour
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons olive oil
Mix together ½ cup water, the yeast, and the sugar in a small bowl and let stand until foamy, about 5 minutes.
Combine the all-purpose flour, bread flour, and salt in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until blended. Add the yeast mixture, another ½ cup water and the oil and mix on low until the dough forms a ball that pulls clear of the sides and bottom of the bowl. (If after a minute the mixture doesn’t form a ball, add a tablespoon of water.) The moment the dough starts to pull clear of the bottom of the bowl, add ½ cup water and continue mixing until incorporated. The dough should feel tacky when slapped with a clean hand, but it should not stick. (If it sticks, add more flour, a tablespoon at a time.)
Cover the dough with plastic wrap and let rise at room temperature until doubled in size, about an hour. Alternatively, let it rise in the refrigerator overnight.
Preheat the oven to 500 degrees F, with a rack in the upper third. Place a baking stone or an inverted baking sheet in the oven to preheat as well.
Roll the dough into 8 balls the size of baseballs. Cover with a cloth and let rise until they are about the size of softballs.
Roll each dough ball to about ¼ inch thickness (about the size on a hockey puck) with a floured rolling pin on a floured work surface. Place one or two at a time on the baking stone or baking sheet and bake until puffed and cooked through, about 3 minutes. Serve immediately, or let cool. 
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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