Under the Gay Street Bridge, accessed by Taylor Alley Phoenixville, PA
view map »
If you have GPS, use the address 200 Mill Street, Phoenixville to find us.
We are open year-round!
2013 Main Season
Saturdays
9am to 1pm
May 4th to November 23rd
2013 Holiday Markets
10am to noon
November 3oth to December 28
2014 Winter Markets
10am to noon
January 11 & 25
February 8 & 22
March 8 & 22
April 12 & 26
send us an email »
sign up for newsletter »
read current newsletter »
want to sell at the market?»
find us on Facebook 
Sponsored by:
Special Thanks to:
In Our Community:
This Week's Recipe
Canning Recipes from Marisa McLellan
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
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 »
Peach Preserves
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 »
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
.
(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.
Slightly Sweet Dill Refrigerator Pickles
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.
Quick & Easy Recipes
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.
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
.
(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
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
Brussels Sprouts With Bacon and Figs*
Three Sisters Stew
Tatsoi and Warm Scallop Salad with Spicy Pecan Praline
Boeuf Bourguignon
Caldo Verde- Portuguese Kale Soup
Root Vegetable Pot Pie
Pureed Red Pepper and Potato Soup
Oven-Roasted Tomatoes Stuffed with Goat Cheese
Salmon Roasted in Butter
Pan-Roasted Corn and Tomato Salad
Mexican Spice-Rubbed Rib Eyes with Lime Butter
Green Beans with Garlic, Lemon, Oregano, and Black Pepper
Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Almonds
Braised Winter Squash & Potatoes
Autumn Farmer’s Market Salad
Zuppa di Verdure
Stir Fried Buffalo and Broccoli
Pumpkin Soup in a Pumpkin
Wine Braised Chuck Roast with Onions
Wilted Greens with Garlic and Anchovies
Beet Top “Spanakopita” Roll
Romesco Sauce
Slow Roasted Tomatoes
Tomato Blue Cheese Tart
Chile Verde
Grilled Peaches with Fresh Raspberry Sauce
Grilled Corn on the Cob
Chile Salsa
Tomatoes Stuffed with Pasta Salad
Phoenixville Farmers’ Market Summer Vegetable Gratin
Plum Granita with Summer Fruit
Veal Chops with Rosemary Butter
Beet Curry Soup
Sugar Snap Peas with Toasted Sesame Seeds
Thai Beef Salad
Garlic Scape Pesto
Moroccan Baby Carrot Salad
This dish is great with spring carrots! more »