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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

+ Market Manager Alex's Dyeing with Fruits & Vegetables Educational Event
come see us at the green market tent to learn how! 


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.


This week at the green market information tent we will be having a quick, interactive activity to test your knowledge on “What Vegetable Made This Color”.  We learned a lot in the process of creating this exhibit and would love to share that with all of you!  

Using natural materials as dye for textiles has been a practice for thousands of years. Evidence has been found dating the use of fruits and vegetables (along with other natural materials such as bark and bugs) as a dye back to the Neolithic Era.  In China, natural material dyes have been used for over 5000 years.  The technique used to produce natural material dyes has not changed much over the years.  One gathers their veggies, fruits or other items, chops them up (to help release more of the color) and then places them in a pot of water.  The water and materials are then heated up to a boil and allowed to simmer.  This process pulls the dye extracts out the material. The textile to be dyed is then placed into the pot. Oftentimes it is required that a substance called a mordant, or a metal salt, is used to help bind the dye to the textile fibers. 

Plant based dyes such as indigo, saffron and madder were raised commercially and were very important trade goods throughout Asia, Africa and Europe.  Dyes that were more brilliant and permanent in color were extremely valuable and sought after in the medieval world. Tyrian Purple is an example of this.  Tyrian Purple is a reddish-purple dye that was created from the mucus of predatory sea snails and was extremely valuable, expensive and was considered to be a luxury item.  Procuring the dye would take tens of thousands of snails and a lot of labor, hence the hefty price. Another example of a valuable dye is crimson kermes which was made using the dried bodies of the female Kermes scale insect.  The result was a rich crimson red dye similar in production, price and demand to Tyrian Purple. 

In the 19th century, the manufacturing of synthetic dyes, such as Rit,  reduced the demand for natural dyes. Synthetic dyes worked well with the synthetic textiles that were starting to be produced at this time.  However, many of the artists in the Arts and Crafts movement preferred natural dyes and maintained and saved many of the processes and practices involved with natural dyes.  Today, in the 21st century, natural dyes are seeing an uptick in popularity.  Many people are concerned with the environmental and health risks that synthetic dyes can produce.  

Some of the most popular natural dyes are made using a variety of fruits and vegetables.  Here is a list of a “rainbow” of colors and some of the fruits and veggies that produce those dye colors:

Red: Raspberries and beets. 

Orange: Carrots and turmeric

Yellow: Orange and lemon peels 

Green:  Spinach and carrot tops

Blue: Blueberries, blackberries, and red cabbage

Indigo: Plants in the Indigofera genus (not a fruit or vegetable) 

Violet: Elderberries, blackberries, some varieties of basil, grapes

See You At The Market! 
Alex, Market Manager

Coming to the market this week:
Noshes by Sherri   It’s fall which means they will have their Famous Jewish Apple Cake in the Party size perfect for all occasions.  These Famous Apple Cakes are locally sourced and hand picked for the perfect Apple Cake for all to enjoy! They also have a NEW Pink Funfetti Raspberry Hamantaschens for Pink 2 Pink. A portion of the proceeds from this product will be donated to help fight Breast Cancer! They will also have all your other favorites! Pre-Order at
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, Cherry and Slicing Tomatoes, Brussel Sprouts, Leek, Fresh Herbs, String Beans, Lettuce, Scallions, Garlic, Red Beets, Parsnips, Turnips, Watermelon Radishes, Spinach, Fennel, Onions, Carrots, Eggplant, Sweet Peppers, Yams, Spaghetti, Butternut and Acorn Squash, 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. 
Portch Tea Kombucha 
Booch of the Day: Mulled Pawpaw

Howe Sharp  will be back again to the market this Saturday. Remember, along with sharpening knives and garden tools, Jesse also sharpens electric hedge trimmers. and "reel type" lawn mowers too!
TheDogBoneGuy is Back this Saturday ! Jersey raised Angus Beef Bones, Healing Treats and Bernese Mountain Dogs in TheBernerBus ! All sales of our popular "Red Beet and Honey" Healing Treats benefit Pink 2 Pink! See you there! 
The Bubbly Goat is all ready for fall!!  Now that the temperatures are cooling down, our ever popular Whipped Body Cream is making it's return to the  market.   Stop by and try some!  Fall scented soaps and lotions will be available as well.  We will also have our full line of candles in all new fall scents.  A perfect way to bring light and coziness to your home.  
Live music by
David Fiorenza
Chef's Note 
by Chef Kelly Unger

Red Russian Kale

I thought it would be fun to focus on this variety of kale since we are all pink this month for Pine 2 Pink. Red Russian Kale has beautiful redish/pink stems and veining in the leaves. That splash of color helps make a raw salad extra appealing. This cool season green is an important and healthy member of the Brassica family, full of essential minerals and vitamins as well as crucial sulfur. Kale's leaves are substantial and are best sauted or added to soups. If eaten raw in a salad, a little rubbing with acid and salt with your hands helps makes them tender and more enjoyable. 

This week I'm including links to a recipe collection by Martha Stewart and a raw salad recipe from Epicurious. My favorites in the Martha Stewart collection are; Kale Caesar salad with Rye Croutons (use that Nord Rye bread!), Stracciatella Soup with Kale and Lemon, and the Kale, Corn and Jalapeño Muffins. And the Epicurious recipe features one of my favorite cheat day foods - potato chips! Enjoy! 

23 Kale Recipes by Martha Stewart

Epicurious - Kale & Potato Chip Salad

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
  • Haven Farmstead Cheese
  • Portch Tea Kombucha
  • Mediterranean Delicacy
  • Noshes by Sherri
  • Pie Bird Farm
  • Solrig Farm Microgreens
  • Love Grows
  • Kathy's Kanine Kreations
  • The Dog Bone Guy
  • Carol Cares Aromatherapy
  • Marie's Soap Company
  • Bucks County Alpacas
  • Kokuru Ceramics
  • Wildbird Flowers
  • The Bubbly Goat
  • Howe Sharp
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
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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