Kennett Square’s Winter Farmers Market is winding down and we are looking forward to a fantastic new season of weekly markets beginning on May 3rd.  We are excited to welcome back John from London Vale Farm, as well as Dia Doce Cupcakes.  Down To Earth Farm has moved to Rambling Roots Farm and will be front and center on State Street.  New vendors include Naughty Nutty Love (!!) and Vera Pasta.  Take a moment to meet them and sample their products.  Market Manager Abby works hard to create a balanced blend and always appreciates hearing your feedback. Stay tuned for the full list of returning and new vendors!

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Have you met Troy, owner of Rex Farms Orchard? He has been with the Market all winter and is staying on for the regular season.  Besides the very best in tree fruit products (fruits, cider, juice, butters, and sauces), Rex Farms also grows some vegetables.  Troy brings amazing onions, using a special curing process that allows them to stay fresh all through the winter.  Try the apple salad recipe below with Meadowset pecorino and Abdel’s Olive Oil. Or add a Rex onion to a Maiale salami sandwich served on Big Sky’s hearty bread! Discover the other wonderful items our vendors will be bringing to Market this week.  Hope to see you there!

THIS WEEK’S VENDORS

Big Sky Bread still makes bread the old -ashion way. This week they promise to bring everyone’s favorite breads, as well as some sweet treats and granola!    

Sweet Salvation Truffles will tempt you some of their remaining Easter treats at 50% off!  Indulge! 

Golden Valley Coffee Roasters features their locally roasted, naturally grown coffees.  Have you tried the Breakfast Blend?  It’s worth waking up for! 

Guinea Hen Gardens raises herbs, chickens, sheep, bees, and their own vegetables.  At Winter Market, find eggs, honey, some greens, and herbs.  

KAS Cake Emporium prepares Southern style desserts, including mouth-watering sweet potato pies, luscious coconut cakes, and fudge.  If you don’t see it, ask!

 

Maiale Meats & Charcuteries  prepares everything from the salumi to meatballs in house and from scratch. They believe that better tasting food is made from fresh and local ingredients.

Meadowset Farms  is produces grass-fed lamb and beef, in addition to their superb line of raw sheep’s milk cheeses.  

Take Me Bake Me Pizza have amazing pies each week. Their freshly made bake-at-home pizzas use fresh toppings on deliciously healthy crusts. Pre-order your pie as they sell out quickly:  Mompops10@gmail.com 

 Crossan Concessions  will bring assorted flavors of their Kettle Corn, including traditional, cinnamon, and sweet cheddar.  Look for more flavors to come! 

Taste Artisanal brings their tasty cheeses and phyllo products, among other prepared items.  

Sunset Park Cookies can satisfy the sweet tooth for all. Gluten-allergy? Lactose intolerant? Or just love eating healthy food? Their homemade gluten-free, vegan cookies include chocolate chip, oatmeal, peanut Butter/Oatmeal and 
snickerdoodle.  They also do special orders!

Abdel’s Tunisian Oils invites you to sample their unfiltered organic extra virgin oil.  This is a first cold press oil which generally not available in stores.  It has a stronger, fruiter, even green flavor with more olive particles.  It is said to be much healthier with higher nutrients and antioxidants. 

 
KALE, APPLE, ALMOND & PECORINO
SALAD

Kale Salad with apples1 Bunch Curly Kale 

1/3 C. toasted almonds 

1/2 C. Pecorino cheese – small squares

1 CRUNCHY apple, sliced thin 

Juice of 1/2 lemon (about 3 Tbsp)

1/3 C. olive oil 

Salt and Pepper

 

Wash and dry kale leaves. Fold them in half and pull stem out removing it all the way up, even through the bottom part of the leaves where it is thick. Tear the leaves into bite sized pieces or chop the leaves crosswise in 1/2 inch ribbons. Place them in a bowl.

Toast almonds in a skillet over medium heat until light brown. Remove from heat and cool.  Cut cheese into 1/4 inch dice. Cut apple right before tossing in the dressing to avoid browning.

To make the dressing, whisk lemon with olive oil until combined. Add a pinch of salt and black ground pepper. Drizzle dressing on kale a little at a time.  When it is all coated, add the cheese, almonds and apples and toss together.

Let sit about 15 minutes before serving. It lasts in the refrigerator one day.

 

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The supply of fresh produce, beautiful flowers, and other locally-made items are so abundant at this time of year. Our wonderful vendors have new and tasty surprises each week.  This Friday, stroll through the Market and take advantage of the season’s bounties! 

The talented Ladeens will be playing live folk music this Friday. Listen to them at www.TheLadeens.com. Our much-missed blade sharpener, Clarke Green, returns.  Look for the Unionville Fair folks again this week.  And, as always, remember the Kennett Food Cupboard is always on site to collect food & cash donations.    

Read below for a listing of many of the new items and expect to find even more……  It’s another great week at Market!  See you there! 

WHAT’S FRESH AT MARKET THIS WEEK?

 DOWN TO EARTH FARM brings Crimini & Portabella mushrooms from their neighboring farm, Cordivano Brothers.   

GUINEA HEN FARM has a new product, along with their garlic, honey and eggs.  Wick now makes BioChar, a charcoal that is useful as an all-natural soil amendment for gardening.   

LONDON VALE FARM has the most beautiful red and orange peppers among their bounty of produce!

JACK’S JAMS is making Pickled Red Beets (perfect for Red Beet Eggs!!) and Chow-Chow, in addition to his delectable selection of jams & jellies.

BIG SKY sells a hearty fruit granola in addition to their many breads and rolls.

apples

FRECON FARMS is new featuring APPLES:  Gala, Ginger Gold, Ozark Gold, Paula Red Apples. Maybe even some Honeycrisp.  And PEARS:  Red Bartlett, Bartlett and Seckle Pears.   And Flaming Fury Peaches, Red Gold Nectarines.  Look for apple and pear cider in another week.

RIDGE VALLEY MAPLE SYRUP returns.  Pick up some locally tapped syrup to blend with plain yogurt.  So much better than a processed sweetener.

SUNSET PARK COOKIES is now using Stevia & coconut oil to bake their gluten-free cookies.  The blueberry ones are soooo good! 

AMAZING ACRES invites you to sample their amazing cheese!  You have to try Sea Smoke or Baby Bloomer.

MAIALE DELI  is bringing a Mole Salami and Salchichon, a dry-cured Spanish salami with nutmeg & allspice.

LA CUCINA VERDE will have zesty zucchini pickles with coriander & mint, a raisin chutney, plus a delicious tomato and peach salsa.  Also look for dried heirloom tomatoes.

NICK’S SUCCULENTS has some wonderful Elephant Grass last week.  Look for other garden updates as well as his cacti and succulents.       

Down To Earth Harvest
 
THIS WEEK’S VENDORS

 Amazing Acres

Anita’s Guacamole 

Big Sky Bakery

Carol Krawczyk’s Figs

Clarke Green Blade Sharpening

 Cool Breeze Gourmet Greens

Countryside Farm and Bakery

Down to Earth Harvest

Flickerwood Wine Cellars

Footprint Architecture and Design

Frecon Farms  

FreshaPeel Hummus

God’s Country Creamery

Guinea Hen Garden

Jack’s Jams and Jellies

La Cucina Verde 

London Vale Farm

Maiale Sausage and Charcuterie

Nomadic Pie Truck 

Produce Place

Ridge Valley Maple Syrup

SIW Veggies

Taste Artisanal 

 

 

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