The U.S. Dept. of Agriculture is promoting its 2012 “Grow Healthy, Eat Healthy, & Be Healthy” campaign as part of their continued effort to encourage everyone to have fun, eat healthy, and enjoy at least 60 minutes of physical activity every day.  The USDA recognizes the value of Farmers Markets to also generate revenue, support local neighborhoods and help create jobs. Take advantage of the opportunity to talk to local growers about where your food comes from and to reconnect and socialize with your neighbors in a family-friendly atmosphere.  Pass the word to your friends & neighbors –  Kennett Farmers Market is the place to be on Friday afternoons!

What’s Fresh this week:

  • The Philly Pickle guys are back!! 
  • Cauliflower from Countryside and London Vale Farms this week (see the recipe below!)   
  • Radicchio, carrots, broccoli rabe & napa cabbage from Down To Earth
  • Chicken Steak from Papa’s Pastries
  • Beautiful hydrangeas from Shade Grove   
  • Get your tickets to the farm-to-table dinner (see details below) 

 

Alex's Lemonade Stand

Also this week, please join the Chester County Bar Association by supporting their “Legal Lemonade Day”.  100% of the proceeds to benefit Alex’s Lemonade Stand Foundation.  The foundation emerged from the front yard lemonade stand of cancer patient Alexandra “Alex” Scott (1996-2004).  Her inspiring story to find a cure for childhood cancer has led to a national campaign to raise awareness and funds.

Next week is RECYCLE DAY at the Market – stay tuned for details on opportunities to recycle batteries, medicines, electronic equipment, etc.

See you at Market!! 

FARMERS MARKET
VENDORS
Philly Bill's Dills
Regular Weekly Vendors
 

Amazing Acres 

Anita’s Guacamole

Big Sky Bakery

Chansonette 

Cool Breeze Gourmet Greens

Countryside Farm and Bakery

 Designs by Francine’s Handmade Chocolates

Down to Earth Harvest

Flickerwood Wine Cellars

Footprint Architecture and Design

Frecon Farms  

God’s Country Creamery

Guinea Hen Garden

Jack’s Jams and Jellies

JennyMac Handmade Toffee

La Cucina Verde

London Vale Farm

Maiale Sausage and Charcuterie

Papa’s Pastries

Philly Bills Dills  

Pike Creek Coffee Roasters 

Shadygrove Greenhouses

Sunset Park Gluten Free Cookies

Taste Artisanal  

 

DESIGNS BY FRANCINE
CHOCOLATES

Truffles by Francine 

Francine Rohrback embarked on a new career as a chocolatier after taking a  professional chocolate making course from the Ecole Chocolatier Professional Program in British Columbia.  She combines her fascination with chocolate and herbs, organic fruits, spices, etc. to create mouth-watering confections, working out of her home kitchen and using fair trade chocolate.  She has developed some unique creations, such as a peanut butter chocolate infused with cayenne pepper, as well as earl grey infused with bergamont leaves.  She  continues to source unique products to infuse with my chocolate and is always working on new confections.

   

YOU CAN’T BELIEVE IT’S
CAULIFLOWER PIZZA CRUST

Cauliflower Pizza 

1 cup raw cauliflower, grated or chopped

 

1 egg
1 cup mozzarella cheese
1 tsp oregano
2 tsp parsley
Optional -other spices such as basil, fennel, etc.

Makes 4 1-slice servings. Can be doubled for a larger pizza.
 
Preheat oven to 450 degrees.
 
Spray a cookie sheet with non-stick spray or use parchment paper.  In a medium bowl, combine cauliflower, egg, mozzarella and all desired spices. Press evenly on baking pan or pizza stone.
 
Bake at 450 degrees for 12-15 minutes (up to 20 minutes if you double the recipe). You may turn over once if desired.
 
Top with your choice of sauces, toppings and cheese. (Have you tried chopped apples and cheese? Other examples to choose from are jack cheese, onion, fresh or dried tomatoes, artichokes, shredded/cooked chicken, turkey pepperoni, pineapple, mushrooms, marinara sauce, bell peppers, whatever peppers you like, fresh mushrooms, fresh basil…your imagination is the limit.)
 
Place under broiler, on high heat, until cheese is melted.
 
Reheats nicely and can still be held in the hand, even the next day. (If you don’t press “dough” too thin, make small rounds and add enough egg to hold together.)
 
Pizza crusts can be frozen after the initial baking and used later.
 

  

Kennett Square Farmers Market
Farm to Table Dinner
Jenny's Book Cover
Friday, June 15, 2012 – 6:30 pm
West Grove Meetinghouse
153 E. Harmony Road
West Grove PA 19390

A special farm dinner limited to only 30 people, 2 amateur chefs will prepare local food from the Kennett Square Farmers Market and other local sources.  Featuring recipes from the newly released Farmers Market Guide by Jennifer Loustau, the menu will include four vegetarian courses, wine, and herbal beverages.
       Tickets are on sale at the Kennett Farmers Market Fridays from 2 to 6 p.m. for $30 apiece at the Guinea Hen Garden booth (Wick’s Eggs).  Tickets will not be sold at the door; all tickets must be purchased in advance by June 8, 2012.

The Menu for the Farm to Table Dinner June 15, 2012
Appetizers:    Watercress Sandwiches
                     Herb Pizza with Caramelized Onions
                     Bread and Herb Pesto

Salad:            Cucumber and Tomato Salad
                     Beets with Chocolate Mint Sauce
                     Caraway Coleslaw
 
Entrée:          Mushrooms in Sherry Sauce
                     Caponata
                     Braised Cauliflower
 
Dessert:         Homemade Ice Cream with Snickerdoodle Cookie
 
Beverages:     Wine
                     Rosemary Lemonade

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