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Sponsored by:

Special Thanks to:

Centre Grafik

Friends In Our Community:

Phoenixville Borough

Phoenixville Chamber of Commerce

Phoenixville Foundry

Phoenixville Time Bank

Activate Phoenixville

The Colonial Theatre

This Week's Recipe

Butter Braised Asparagus, Oyster or Royal Trumpet Mushrooms, with Peas and Tarragon

3 tlbs butter

8 oz mushrooms cut into ¾” pieces

salt and pepper to taste

1 lb asparagus, trimmed and cut into 1 ¼” lengths

3 scallions, thinly sliced

½ cup frozen or fresh peas

1 tbl chopped fresh tarragon

1. In a large skillet melt 2 tbl butter.  Add

mushrooms, salt/pepper, cover and cook 5 mins.

2. Stir in asparagus, scallions and 1tbl butter, salt.

pepper, cover cook 2/5 mins depending on size.

3. Stir in peas, Tarragon, cover and cook 2 mins or

until peas and asparagus are cooked. 

Can also be mixed with pasta, add nice cheese,  you

have a main dish.

Yield: 4 servings

Salmon 5 Ways, Septmeber 19 Cooking Demo by Majolica

Notes from Andrew Deery’s Cooking Demo

Andrew started the demo with a discussion about the state of the fishes of the world and his commitment to using sustainably sourced seafood.  He is very careful to use all parts of the fish, even the skin, which he crisps in the oven.

Cured Salmon

Slice the salmon, coat it with a curing mixture, refrigerate for a few hours minimum or overnight,

Curing mixture proportions

1/3 sugar to 2/3 salt.  Add spices or herbs as desired.  Andrew used ground fennel.

To serve,  rinse salmon.

Andrew served the salmon with fresh peaches, thyme and creme fraiche.

Grilled

Andrew “slacks” salmon before he grills it, by covering it with molasses and peppercorns, and refrigerating it for up to 24 hours. Honey and maple syrup are other good options.

He grilled the salmon until it was firm on the outside, but still moist inside.

The grilled salmon was served with a corn, black bean, and cilantro salad.  Other parings he recommended were grilled onions, potatoes, or arugula.

Raw

Andrew prefers the belly portion of the salmon for this preparation.  He slices a thin piece and then places it between 2 sheets of plastic wrap.  With a mallet, he gently pounds the salmon until it is a uniform thickness.  He sprinkled it with salt and fresh herbs.   He plated the salmon, garnished with herbs and served samples on a homemade potato chip.

Poached

Andrew prepared a poaching liquid in a saucepan with:

water

1/2 lemon

Fresh thyme

Fresh bay leaf

white peppercorn

about 1 cup of Black Walnut Winery Sauvignon Blanc

He brought the liquid to a gentle boil and dropped pieces of fish in.  He kept the water at a very gentle simmer for about 10 minutes.

He served the salmon with a sauce vierge consisting of died tomato (blanched, skinned and seeds removed), garlic, basil, lemon juice and lemon zest.

Smoked

Andrew used a stovetop smoker.

First, brine or cure the salmon for several hours or overnight.

Rinse the salmon  and let it air dry

Once the salmon is dry, put it in the smoker.  The goal is to keep a steady supply of gentle smoke.  This technique is called hot smoking.  The salmon is finished when it is opaque on the outside, but remains translucent on the interior.

Majolica Recipes from 10/25/14

POTATO CELERIAC ROSTI

INGREDIENTS

4 pounds Yukon Gold potatoes, peeled

1 medium celery root (about 1 pound), trimmed and peeled

2 tablespoons salt

Freshly ground pepper

1/2 cup extra-virgin olive oil

Sour cream, smoked salmon, dill and chives for serving

DIRECTIONS

  1. Shred potatoes and celery root on the large holes of a box grater. Working in batches, wrap in cheesecloth and squeeze out liquid. Toss with salt in a medium bowl. Season with pepper.
  2. Preheat oven to 400 degrees. Heat 3 tablespoons oil in a 12-inch ovenproof nonstick skillet over medium-low heat. Spread shredded potato-celery root mixture evenly in skillet; press gently to flatten using a spatula. Cook for 10 minutes. Run spatula around edge to loosen; spoon 2 tablespoons oil around edge. Cook until underside is golden and begins to crisp, 10 to 15 minutes more. Run spatula around edge to loosen; invert onto a plate.

Add remaining 3 tablespoons oil to skillet. Return rosti to skillet, golden side up; press gently to flatten. Cook, shaking occasionally to loosen, until underside is golden and begins to crisp, about 20 minutes. Transfer skillet to oven. Bake until cooked through, 10 to 15 minutes. Return to plate; cut into wedges. Serve with sour cream, smoked salmon, dill and chives.

APPLE-PARSNIP SOUP

INGREDIENTS

2 apples, preferably Jona Gold or Golden Delicious, chopped into cubes

1 Tbsp of fresh thyme, chopped

4 sage leaves, finely chopped

1 large onion, chopped

3 large parsnips, peeled and chopped

4 oz of pecans, roasted and chopped

4 oz of hazelnuts or walnuts, skinned, roasted and chopped

1-2 Tbsp of butter

1/3 cup of heavy cream

3 oz of birchrun blue cheese, crumbled

Salt & pepper, to taste

4 cups of vegetable or chicken broth

sliced browned mushrooms, for garnish

walnut oil, for garnish

Peel the parsnips, apples and onion, and chop into chunks. In a heavy pan, melt butter and add parsnips, apples and onions, together with the chopped sage. Sauté over medium-low heat until onions are translucent and vegetables have softened.

Add broth to sautéed apples and vegetables. Add roughly about 3/4 of the toasted nuts, bring to a boil and simmer soup for another 15 min or so. With a handheld mixer or in a blender, puree the soup until everything is smooth, then add cream & blue cheese. Season with salt & pepper, to taste.

Slice mushrooms and brown in a bit of butter.

Ladle soup in bowls, drizzle a bit of walnut oil over the top and garnish with the browned mushrooms, remaining nuts and thyme.

Eat. And enjoy!!

Asian Pear Slaw & Fennel Leek Potato Soup

Celery and Asian Pear Slaw

Ingredients:

2 medium size Asian pears, unpeeled

2 celery stalks, strings removed

2 green onions, finely chopped

3 T fresh lime juice

2 T seasoned rice vinegar

1 t fresh ginger, peeled and finely grated

3 T fresh cilantro leaves, chopped

Optional:  Couple dashes of Thai hot chili sauce or ½ t finely chopped hot red chili pepper (to taste)

Cut the Asian pear and the celery stalks into ¼” matchsticks.  Cut the celery stalks in lengths equal to the size of the Asian pear, so all matchsticks are uniform in length.  Place into a medium sized bowl.  Add the chopped green onions and cilantro.

Whisk the lime juice, vinegar and ginger together.  Pour this mixture over the celery/pear mixture and stir all together.  Add salt and pepper to taste.  Add the optional hot chile/hot sauce to taste.

This is best if prepared at least 15-20 minutes ahead of time to develop the flavors.

Leek, Fennel & Potato Soup

Ingredients:

1 medium leek, cleaned and sliced into 1-inch pieces

5 shallots, minced

1 clove garlic, minced

1 large Russet potato, peeled and diced into 1” chunks

1 large fennel bulb, core removed and sliced

4 cups of vegetable or chicken broth

¼ cup half and half cream

1 T butter

1 T oil

Salt & white pepper

Put the oil and butter into a large saucepan over medium high heat.  After the butter has melted, add the leeks, potatoes, shallots, garlic and fennel.  Saute over medium low heat for about 8 minutes until the leeks are softened, but not browned.  Add the broth and bring everything to a boil, then lower the heat to a simmer and cook until the potatoes are tender – about 15-20 minutes.   Take the mixture off of the heat and let cool a bit.

Carefully, add the mixture into a food processor or blender and puree.  Alternatively, you may use an immersion blender to puree the mixture right in the pot until smooth.  Once the soup mixture is smooth, add the cream and blend.  Add salt and white pepper to taste.

This soup may be served either hot or as a chilled soup.  Garnish the top of the soup with chopped chives or chopped fennel fronds.

Recipes Provided Courtesy of Cooking Spotlight

Pure Scents Candle Co.

Pure Scents Candle Company is a family owned and operated business, located in Chester Springs,Pennsylvania. We have worked hard to earn our reputation for exceptional quality candles and outstanding customer service. Each candle is hand poured, many to order. Our customer base visits and repurchases from us based on personal experience and word of mouth. more »

This Season's Recipes

Potato Salad with Green Beans, Birchrun Blue and Walnuts

Potato Salad with Green Beans, Birchrun Blue and Walnuts

For potato salad:
2 pounds potatoes
8 tablespoons Mustard Vinaigrette
2/3 cup crumbled Birchrun Blue  cheese
1/2 pound green beans, trimmed
1/3 cup walnuts, toasted, chopped
For mustard vinaigrette:
1/4 cup Dijon mustard
3 tablespoons white wine vinegar
3/4 cup olive oil

To make vinaigrette:
Mix mustard and vinegar in bowl. Gradually whisk in oil.Season with salt and pepper to taste.

To make potato salad:
Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Birchrun Blue cheese. Season to taste with salt and pepper.
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.

Peach Salsa Recipe

Peach Salsa Recipe
From the Ball Complete Guide to Preserving

Makes about eight 8-ounce (250 ml) jars

1/2 cup white vinegar 125 ml
6 cups chopped pitted peeled peaches 1.5 L
1 1/4 cups chopped red onion 300 ml
4 jalapeno peppers, finely chopped
1 red bell pepper, seeded and chopped
1/2 cup loosely packed finely chopped cilantro 125 ml
2 Tbsp liquid honey 30 ml
1 clove garlic, finely chopped
1 1/2 tsp ground cumin 7 ml
1/2 tsp cayenne pepper 2 ml

1. Prepare canner, jars, and lids.

2. In a large stainless steel saucepan, combine vinegar and peaches. Add onion, jalapeno peppers, red pepper, cilantro, honey, garlic, cumin and cayenne. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.

3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in canner, ensuring they are completely covered with water by 1-2 inches. Bring to a boil and process for 15 minutes. Turn off heat and remove canner lid. Wait 5 minutes, then remove jars, cool and store. more »

Dill Sandwich Slices

Dill Sandwich Slices

From the

Fresh Preserving Website

.

(Makes about 5  pints)

Ingredients:

3 Tbsp pickling spice

4 cups cider vinegar

4 cups water

3/4 cup sugar

1/2 cup Ball® Salt for Pickling & Preserving

5 bay leaves

5 cloves garlic

2 1/2 tsp mustard seeds

5 heads fresh dill

13 1/3 cups sliced trimmed pickling cucumbers (1/4-inch lengthwise slices)

5 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) TIE pickling spice in a square of cheesecloth, creating a spice bag.

3.) COMBINE vinegar, water, sugar, pickling salt and spice bag in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.

4.) PLACE 1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into each jar. Pack cucumber slices into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid into jar to cover cucumbers leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more pickling liquid to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.

5.) PROCESS filled jars in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick & Easy Recipes

Mushrooms on Baguette Slices
Saute your favorite mushrooms and put them on top of thin baguette slices- yum!

Maple Roasted Root Vegetables

Chop your favorite root vegetables- carrots, parsnips, etc.  Dot with butter, drizzle with maple syrup and sprinkle a little salt.  Roast at 350 until the vegetables are softand carmelized.  Great made with honey too.


Smoked Salmon Deviled Eggs
Hard boil and peel some farm fresh eggs.  Slice them in half lengthwise and remove yolks.  Mash yolks with a fork and add mayonnaise, salt, pepper, dill, and mustard to taste.  Finely mince some smoked salmon and add to the yolk mixture.  Stiff the egg whites and serve.  These don’t last long at our house.

A Very Simple Parsnip Soup

3 tablespoons butter
Melt in a heavy-bottomed soup pot until beginning to brown.

1 lb. parsnips
2 medium onions
2 cloves garlic
Add and saute until onions are translucent but not brown

6 cups chicken or vegetable stock
1/4 teaspoon ground nutmeg
Add and bring to a simmer.  Cook until parsnips are soft, 40 minutes.

1/2 cup evaporated milk
Add and remove from heat.  Pour into blender and puree until relatively smooth.

1/3 cup maple syrup
2 tablespoons dijon mustard (or more for a spicier taste)
salt to taste
Stir in. Serve garnished with 3/4 cup toasted pine nuts or other nuts.

Lemon-Rubbed Chicken Legs with Garlic and Rosemary

Ingredients

2 whole chicken legs (about 1 pound total)
1 lemon, halved
1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary,crumbled
1 tablespoon olive oil
1 garlic clove, minced
3 tablespoons water

Preparation

Pat chicken dry and rub all over with a lemon half. Season with salt, pepper, and half of rosemary. In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and saute chicken, skin sides down, 7 minutes, or until golden brown. Turn chicken over and squeeze juice from remaining lemon half over chicken. Cook chicken, covered, over moderately low heat 30 minutes more, or until cooked through.

Transfer chicken to 2 plates. Add garlic and remaining rosemary to skillet and saute over moderately high heat until just golden. Add water, scraping to loosen brown bits, and simmer 1 minute. Drizzle sauce over chicken.

Two-Way Mushroom and Pear Bread Stuffing

more »

Brussels Sprouts With Bacon and Figs*

more »

Three Sisters Stew

more »

Tatsoi and Warm Scallop Salad with Spicy Pecan Praline

more »

Boeuf Bourguignon

more »

Caldo Verde- Portuguese Kale Soup

more »

Root Vegetable Pot Pie

more »

Pureed Red Pepper and Potato Soup

more »

Oven-Roasted Tomatoes Stuffed with Goat Cheese

more »

Salmon Roasted in Butter

more »

Pan-Roasted Corn and Tomato Salad

Mexican Spice-Rubbed Rib Eyes with Lime Butter

more »

Green Beans with Garlic, Lemon, Oregano, and Black Pepper

Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Almonds

more »

Braised Winter Squash & Potatoes

more »

Autumn Farmer’s Market Salad

more »

Zuppa di Verdure

more »

Stir Fried Buffalo and Broccoli

more »

Pumpkin Soup in a Pumpkin

more »

Wine Braised Chuck Roast with Onions

more »

Wilted Greens with Garlic and Anchovies

more »

Beet Top “Spanakopita” Roll

more »

Romesco Sauce

more »

Slow Roasted Tomatoes

more »

Tomato Blue Cheese Tart

more »

Chile Verde

more »

Grilled Peaches with Fresh Raspberry Sauce

more »

Grilled Corn on the Cob

more »

Chile Salsa

more »

Tomatoes Stuffed with Pasta Salad

more »

Phoenixville Farmers’ Market Summer Vegetable Gratin

more »

Plum Granita with Summer Fruit

more »

Veal Chops with Rosemary Butter

more »

Beet Curry Soup

more »

Sugar Snap Peas with Toasted Sesame Seeds

more »

Thai Beef Salad

more »

Garlic Scape Pesto

more »

Moroccan Baby Carrot Salad

This dish is great with spring carrots! more »

Strawberry Shortcake

more »

Bison Bolognese

more »

Grilled Meats with Coffee Rub

more »

Chorizo and Spinach Scramble

more »

Asian Steak and Noodle Salad

more »

Previous Seasons' Recipes

Our culinarians hand craft sauces with the same love and devotion as they would if they were cooking for their own families.  The passion, mixed with the highest quality of ingredients conveyed into each sauce leaves our customers excited for more after each bite.

Honey Lemon Apple Jam

Makes 6 pints

12 cups chopped apples

2 cups lemons juice

2 cups honey

3 1/2 cups sugar

zest of three lemons

Prepare your canning pot, as well as 6 pint jars, lids and rings.

Combine the chopped apples and lemon juice in a large, non-reactive pot and cook over medium-low heat, stirring frequently, until the apples have broken down. When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate.

Bring the fruit to a boil and cook for at least 10 minutes at a simmer (watch out though, it will bubble and depending on the size of your pot, can get a little splashy). Test set using a cold saucer or spoon, or by looking carefully at the way it runs off a spatula. When it seems nice and jammy, turn off the heat and stir in the lemon zest.

Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands. Process in a boiling water bath for ten minutes.

Notes:

  • This recipe can be halved if 6 pints seems like too much. I don’t recommend increasing the size of the batch though, as it will be hard to cook down with any more volume in the pot.
  • If you are above 1,000 feet in altitude, adjust your processing time accordingly.
  • Choose a variety of apples for the best depth of flavor. Make sure to include a couple under-ripe ones if you can, as they will help boost the amount of natural pectin in the jam.
  • Feel free to add spices like cinnamon, nutmeg or cloves to this recipe for a more autumnal flavor. more »

Bruschetta in a Jar
From www.freshpreserving.com
What could be more welcoming than warm, freshly toasted homemade bruschetta? Just spoon these zesty tomatoes onto a toasted baguette and garnish with grated cheese and a splash of olive oil, if desired.
Makes about 7 (8 oz) half pints

Ingredients:
5 cloves garlic, minced
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 Tbsp sugar
2 Tbsp dried basil
2 tbsp dried oregano
2 Tbsp balsamic vinegar
9 cups chopped cored plum tomatoes (about 4 lb or 12 medium)

Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.
3.) PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. more »

From the

Ball Blue Book Guide to Preserving

(Makes about 9 half pints)

Ingredients:
4 cups sliced, pitted, peeled peaches
6 Tablesppoons Ball Classis Pectin
2 Tablespoons lemon juice
7 cups sugar

Directions

1.)Combine peaches, pectin and lemon juice is a large saucepot and bring to a boil, stirring gently.
2.) Add sugar, stirring until dissolved
3.) Return to a rolling biol and boil hard for 1 minute stirring constantly.
4.)Remove from heat.
5.) Skim foam if necessary
6.)Ladle hot preserves into hot jars, leaving 1/4 inch headspace.  Adjust 2 piece lids.
5.) PROCESS filled jars in a boiling water canner for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. more »

Slightly Sweet Dill Refrigerator Pickles

(makes 2 quarts)

Ingredients:

1 small sweet onion (such as Vidalia or Maui), thinly sliced

2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds

1 large bunch dill, coarsely chopped (stems included)

1 tablespoon yellow mustard seeds

2 teaspoons whole white peppercorns

1 1/2 cups apple cider vinegar

1 cup water

1 cup sugar

3 tablespoons coarse kosher salt

2 teaspoons dill seeds

Directions:

Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.

Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.

Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids.

Click to download a pdf of all the 2007 recipes.

Click to download a pdf of all the 2005 recipes.