Copy
View this email in your browser
The market is located on South Hamilton Street between West Oakland &
West State Streets in Doylestown Borough and is open Saturday, 8am - 1pm.

September 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. 

Thank You!

Thank you to everyone who came out to enjoy our 3rd Annual Oktoberfest! I hope you got your Oktoberfest goodies, danced to the polkas and enjoyed the beer garden. While Germany still celebrates this week, we hope you will continue to do so at home with our local ingredients.

Arriving at the market this week

Noshes by Sherri will be serving up their famous Jewish Apple Cakes using a variety of locally picked apples including Cortland, Golden Delicious & Williams Pride this weekend. For the first time at Doylestown Farmers Market, Noshes by Sherri will be bringing their full sized cakes along with their minis. Get a mini for yourself or a full sized cake if you feel like sharing!
Rabbits Run Farm will be bringing back Tohickon goat cheese, a bloomy rind, ash-coated cheese made in a French style, dense and flavorful.  They will also have salad mix, red potatoes, fingerlings, plenty of decorative gourds and mini pumpkins, all raised without fungicides, herbicides, pesticides, or synthetic fertilizers.
Solrig Farm Microgreens Nutritionists encourage us to include many colors into our food choices.  Beets, carrots, rainbow chard all are nutritionally enhanced with a topping of purple/green microgreens.  This week we will have plenty of purple mixes as well as cut-to-order pea shoots and triple-washed sunflowers to add to your colorful salads.  Also, our crew has assembled new kits to help begin the holiday preparations that are just around the corner.  Stop by and share how you use your microgreens and sample some sunflowers.
1 Love Jerk Hut Try 1 Love Jerk Hut’s Ghost Pepper Jerk Sauce if you are a heat lovers. Sauce is  infused with fresh Ghost Peppers, one of hottest on the Scoville Scale. 
Howe Sharp is finally returning this week to the market. Get all your knives ready for the upcoming fall and holiday season. Keep in mind that we sharpen serrated knives, scissors and all your garden tools too. Check out Howesharp.com for all of our prices and current schedule.
Wildemore Farm will be bringing a big variety of apples - Gala, Fuji, and Empire, all great eating apples. Also Jonamac, Crimson Gold, and Golden Delicious, all good for eating and baking. Jay will also have a few tomatoes including green tomatoes for frying!
Hershberger Heritage Farm beef jerky is a great accompaniment to a Fall inspired cheese board! And don’t forget the Oktoberfest sausage!
Carol Cares Aromatherapy introduces Seasonal and New Products this week. Cozy comfort, fast absorbing, non greasy Warming Hand and Foot Lotion, which increases circulation, warmth, soothes and softens skin. Warming Body Oil is an exotic blend which brings warmth to cold, tight muscles, joints or other spots  that need heat or are hard to heal under the dermis. Also on the table are three new products. Belly Oil helps relieve monthly cramps, pain in the abdomen and low back area. Hangover Relief personal diffuser stick, and Belly Oil for nausea are welcome companions for symptoms of over indulgence. 
 

Vendors This Week

Meet our Vendors

Chef's Note: Apples

By Chef Kelly Unger of The Rooster & The Carrot Cooking Studio
farm to table cooking classes
“Never underestimate the power of an apple. This fruit’s anti-inflammatory properties make it a top pick when you’re faced with practically any illness.” says Anthony William in Life Changing Foods. He continues. “The phytochemicals in apples make them true brain food, feeding neurons and increasing electrical activity... Apples also have traces of flavonoids, rutin, and quercetin - phytochemicals that are responsible for heavy metal and radiation detoxification - as well as the amino acids glutamine and serine, which help detoxify the brain of MSG. This fruit helps cleanse and purify the organs, improve circulation in your lymphatic system, repair damaged skin, and regulate blood sugar.” 

As we all embrace this cooler weather and embrace Fall food, apples are the first to arrive on scene. If you’re like me, there are some obligatory first steps with apples. I always love eating them raw but especially the first few weeks of their arrival at the market. I love buying several different varieties and enjoying the subtle and not so subtle differences between them. Raw apple slices with my favorite cheddar never grows old, apples slathered with chunky peanut butter is a fabulous snack, sliced apples in salads, on sandwiches and apple slaw are all perfect ways to celebrate the raw, crispness of an apple. The first pie of the season is always an exciting proposition. There’s so many “styles” and types of recipes; double crust, single crust with crumb topping, slab pie, crostata, French Apple. The list goes on. Then of course there’s cake. And hopefully many of you were able to grab a delicious caramel apple from Raymer’s last week at Oktoberfest. 

As you know, I always advocate for keeping the peels on fruits and vegetables as often as possible - and I usually always feel it’s possible. But you will always end up with a core. What to do with all of those cores when you make a pie? Add one to your daily drinking water glass, pour boiling water over a few to make apple core tea as a delicious and nutritious bedtime self care treat, and add them in with vegetables when making broth.  

One of my favorite restaurants in Washington D.C. is Founding Farmers. When I saw they had a cookbook at my last visit, of course I had to purchase it. I’d like to share their recipe for Dutch Apple - Caramel Pie. This pie has everything going for it - stacked high with apples, caramel inside, and streusel topping. If you decide to make this your first pie of the season, just know that I am fully behind that decision. They use two different kinds of apples here that can be swapped out for different varieties, as long as they are baking apples. Eating apples turn mushy in the oven. Ask Brett and Jay what’s best for baking. They always know what’s what! And whether you use your own homemade crust or an organic store bought crust, to help your crust from becoming soggy during baking, brush it with whipped egg whites once you get it settled in the pie pan and before adding the filling. The egg whites help form a moisture barrier. Grab some applesauce for this pie as well. The recipe also calls for you to peel the apples. But you know how I feel about that! Don’t do it! This pie has a bit of sugar so salvage some nutrition by keeping the skins on. Just my humble opinion. Enjoy! 

Dutch Apple-Caramel Pie
From The Founding Farmers Cookbook
Makes one 9-inch pie
Filling:
  • 3 Granny Smith apples, peeled, cored and sliced
  • 3 Golden Delicious apples, peeled, cored and sliced
  • 6 tablespoons packed light brown sugar
  • 7 tablespoons granulated sugar
  • ¼ cup cornstarch
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
Streusel topping:
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter (at room temp)
  • ½ cup cake flour
  • 1 recipe pie dough (1 crust) refrigerated
  • ½ cup applesauce
  • 5 teaspoons Caramel Sauce (recipe to follow)
(make caramel sauce)

Combine all of the filling ingredients in a large bowl, tossing the apples to coat them evenly.

In a small bowl, combine the streusel ingredients and mix together with a wooden spoon until the texture is crumbly.

When you are ready to assemble and bake the pie, preheat the oven to 325 degrees and place a rack in the lowest position. Remove the dough from the refrigerator and roll it out on a lightly floured surface with a rolling pin to 1/4 “ thick. Line an ungreased pie pan with the dough. (Remember to brush the dough now with a whipped egg white) Fill the bottom of the pie shell one third of the way full with the filling, about 1 ¼ cups. Spread half the applesauce and half of the Caramel Sauce over the filling. Repeat with another layer of filling, applesauce, and Caramel Sauce. Top with the remaining one third of the filling. 

Spread the streusel topping evenly over the entire surface of the pie. Bake for 1 hour 20 minutes. Let cool to room temperature before slicing. 

Caramel Sauce
From The Founding Farmers Cookbook
Makes 2 cups
  • 1 cup heavy cream
  • 1 ⅔ cups granulated sugar
  • ½ cup water
Place the cream in a medium saucepan and bring it to a boil over medium heat. Decrease the heat to very low to keep warm.
Place the sugar and water in a medium heavy-bottomed saucepan and place the pan over medium heat. Do not stir. Let cook until the sugar melts and the mixture turns a golden amber color. Remove the pan from the heat and stir in the heavy cream until well mixed. Let cool. 
Learn More

Botanical Bulletin: Apples

 by Alex Dadio, Market Manager
“If you never tasted a bad apple, you would not appreciate a good apple. You have to experience life to understand life.” -Leon Brown
Apples, Malus domestica, is a pome (fleshy) fruit. These types of fruits originate when the ripened ovary and surrounding tissue become fleshy and edible. The apple flower of most varieties requires cross-pollination for fertilization. The 1 to 11⁄2”, five petaled flowers are white with a pink tinge, which gradually fades.  The inflorescence consists of a cyme (flower cluster) with 4–6 flowers. The central flower of the inflorescence is called the "king bloom". It usually opens first and will usually develop into a larger fruit. The skin of ripe apples is generally red, yellow, green, pink, or russetted.
This skin is covered in a protective layer of epicuticular wax, which helps the apples from drying out and becoming mushy. Generally, apple cultivars are propagated by grafting onto rootstocks.  This is done to control the size of the resulting tree.

Archeologists have found evidence that humans have been enjoying apples since at least 6500 B.C. Carbonized remains of apples have been found by archeologists in prehistoric lake dwellings in Switzerland, dating back to the Iron Age. There is also evidence to show that apples were eaten and preserved by slicing and sun drying during the Stone Age in Europe. In the Old Saxon manuscripts there are numerous mentions of apples and cider. Bartholomeus Anglicus, who’s Encyclopedia was one of the earliest printed books containing botanical information, gives a chapter on the Apple. When the English colonists arrived in North America they found only crab apples. The pilgrims planted the first United States apple trees in the Massachusetts Bay Colony. Before that, crab apple trees were the only native apples to the United States. In colonial times, apples were called winter banana or melt-in-the-mouth. Today, apples are the second most valuable fruit crop in the United States, behind oranges. 

Live Music by George Orr

 
Please keep our friend and frequent musician, Michael Notorangelo, in your thoughts in prayers. He is hospitalized at this time as he battles cancer.
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.  
Website
Facebook
Instagram
Email
Copyright © 2020 Doylestown Farmers Market, All rights reserved.


Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list.

Email Marketing Powered by Mailchimp