According to the USDA, currently there are over 1,200 Winter Farmers Markets operating across the country. While this is almost a 38 percent increase from last year, it shows how unique and fortunate that Kennett Square has one of those Winter Markets in our town.  Remember to thank our vendors for coming out and sharing their wonderful produce during the winter season.


We are so excited that HARVEST MARKET has agreed to be the Winter Farmers Market sponsor for 2012.  Their store has a complete selection of organic and natural foods, nutritional supplements, and natural health care products. The also serve the greater community as a resource for health information through our large book selection, monthly events, and knowledgeable staff.  You can find them at  7417 Lancaster Pike in Hockessin, DE.
It is with great sadness that we bid farewell to one of our special vendors, as Red Haven Farm will no longer be with us………     Also Papa’s Pastries and God’s Country Cheeses are taking a break from Winter Market, but we plan on them returning in the Spring.
We are very excited to welcome several new vendors to the Kennett Square Farmers Market, including Mountain View Poultry, Birchrun Hills Farm, and Beyond The Spice.  Read on below for details about each of these new members of our ever-growing and evolving market.
Congratulations to Jack’s Jams for earning five ribbons in the 96th PENNSYLVANIA FARM SHOW.  Jack’s Strawberry Jam and Jack’s Spiced Peaches earned him two first prizes, his Bread & Butter Pickles and Apple Jelly both earned third places, and the Cherry Jam was awarded a fouth place…  Make sure to visit him at Market and try some of his prize-winning wares.

Jack's Jams in jars

 Our newest market vendors are:
Birchrun Hills Cheese

Birchrun Hills Farm
crafts handmade farmstead cheese from their beautiful herd of Holstein cows. They will feature such unique varieties as Birchrun Blue, Fat Cat, Equinox, Experimental and the elusive Red Cat!

Mountain View Poultry Farm

Mountain View Poultry Farmcarries an expansive line of the finest local organic meats and products such as grass fed chicken and turkey (all cuts and sausages), raised in an open field without antibiotics or other chemicals. They will also have organically pastured eggs and other prepared items for sale.

Beyond The Spice

brings slow-cooked artisan simmer sauces which use all fresh produce, no paste, puree, dehydrated, oleresins, or process ingredients  (except coconut milk) and flavored with “subcontinental spices”.  They are all vegetarian and you add meat, seafood or vegetables to your personal taste.  Bhartha, Tikka, and Coconut Ginger are among the choices.
 Other returning vendors include:

Big Sky Bakery
Countryside Farm and Bakery

Guinea Hen Garden

Jack’s Jams & Jellies
Maiale Meats

Will Hurd Architecture

Roasted Turkey recipe
with spinach-blue cheese stuffing
1 Boneless turkey breast, (3.5 to 4 lbs)
1 Chopped spinach, cooked & squeezed dry
2 ounces blue cheese or feta cheese
2 ounces cream cheese
1/2 cup finely chopped green onions
1-1/2 tablespoons Dijon mustard
1-1/2 tablespoons dried basil
2 teaspoons dried oregano
Pepper & Paprika


  1. Preheat oven to 350°F. Coat roasting pan and rack with nonstick cooking spray.
  2. Place turkey between 2 sheets of plastic wrap or waxed paper. Pound turkey to 1-inch thickness using flat side of meat mallet or rolling pin.
  3. Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano in medium bowl; mix well. Spread evenly over turkey breast. Roll up turkey so skin is on top. Tie closed with kitchen string.
  4. Carefully place turkey breast on rack; sprinkle with pepper and paprika. Roast 1-1/2 hours or until no longer pink in center of breast. Remove from oven; let stand 10 minutes before removing skin and slicing into 14 (1/4-inch-thick) slices.