Kennett Square Farmers Market

 

 

At Market This Week

Friday, October 12th / 3pm–7pm

 

Celebrate the ancient art of food preservation at Historic Kennett‘s 2018 Fermentation Festival, presented by the Kennett Square Farmers Market on Friday, October 12th / 3–7pm. Enjoy ongoing learning opportunities with demonstrations by makers, “live” culture displays, plus tastings & sales of fermented foods & beverages—including locally-produced yogurt, coffee, artisan cheeses, hard cider, local vinegars, naturally-leavened breads, sauerkraut, kombucha, miso soup, chocolate, coffee, and more!

Schedule for Maker Demos:

  • 3:30pm – “Living Levain” / intro to the sourdough process with Fran of Brandywine Valley Bread
  • 4:10pm – “How About Kraut” / basics of sauerkraut making with Annmarie of Cucina Verde
  • 5:00pm – “What the Kvass” / fermented vegetable beverage demo with Amanda Feifer of Phickle
  • 5:40pm – “Chatting Over Chimichurri” / cooking demo, tasting & talk with Isaiah of Keepwell Vinegar
  • 6:20pm – “Vodka, Distilled” / handcrafted vodka process & taste profile with Kevin Roberts of West Branch Distilling Company

We are excited to have Philly fermentation guru Amanda Feifer (Phickle.com) sharing her knowledge throughout the event! Come meet Amanda, and pick up a copy of her fantastic book Ferment Your Vegetables.

Catch Tim Mountz of Happy Cat Farm after 5pm with an ongoing tomato seed saving demo, a process that benefits from fermentation.

Featured Fermentation Vendor Lineup:

37 Chocolates (KSQ local Estelle Tracy!)

Big Hill Ciderworks

Brandywine Coffee Roasters

Brandywine Valley Bread

Collective Creamery

Cucina Verde

Fiddle Creek Dairy

Happy Cat Farm

Harvest Market Natural Foods w/ South River Miso

Inspired Brews

Keepwell Vinegar

Kennett Brewing Company (with merch, Q&A + a special discount for attendees!)

Phickle / Amanda Feifer (with book sales + Q&A)

West Branch Distilling Company

ALSO…

  • Culture & Recipe Swap: Do you ferment at home & have vigorous starter cultures you could share with others in the community? Bring them to the “Culture Swap” table, labeled in clean jars or ziplocks. HOW-TO & RECIPES are also part of the swap, with or without the starters.
  • Bring the kids for a special fermentation-themed “Farmers Market Forage” (scavenger hunt!)
  • Enter to win a fabulous basket including fermented goods, a Masontops Fermentation Kit from Fillmore Container + a signed copy of “Ferment Your Vegetables.”

While you taste, learn & shop, drop off your knives to be sharpened by Jesse of Howe Sharp. Also stock up on local, seasonal produce and other artisan products throughout the Farmers Market!

 


Regular vendor lineup for 10/12:

 

FARMS & GROWERS (Produce, Meats, Plants/Flowers)

Breezy Acre Flowers (every Friday) Ben always has a beautiful selection of naturally-grown, chemical-free produce, gorgeous cut flower bouquets & a variety of plants from his family farm in Nottingham. This week’s harvest: Napa cabbage (perfect for homemade kimchi!), SWEET POTATOES, Honeynut winter SQUASH,  popcorn, a few more slicing tomatoes, sweet colorful CARROTS, potatoes, onions, garlic, gorgeous crisp LETTUCE heads. Also beautiful fresh cut, locally grown flowers plus gorgeous autumn MUMS and Fall planters—the best value in town for the quality!

Canter Hill Farm (every Friday) Wayne always has a wide array of pastured chicken, turkey, duck, lamb, ostrich (seasonal), pork, grass-fed beef, a variety of sausages and fresh eggs. Sign up for their email list & preorder from their weekly newsletter (HERE)—you’ll receive the sale prices offered at any of their markets (even if you’re picking up in KSQ!) Preorder forms available on their website, and email the farm with your order. NOW taking Thanksgiving Turkey orders for pick-up in Kennett (behind the Library) on Tues, Nov 20th—see Wayne at Market this week or find the order form online.

Fiddle Creek Dairy (guest this week, usually 1st/3rd/5th Fridays) Fiddle Creek is a family-operated micro dairy in Quarryville, PA. Tim Crowhill Sauder & Frances Miller produce Greek & Swiss style yoghurt with whole milk from their small herd of grass-fed Jersey cows, who graze on 33 acres. Their yoghurt comes in glass jars and is full of incredibly rich, all-natural flavor (no fillers or sweeteners added). They may also bring 1/2 gallon jugs of their wonderfully rich, low-temp vat pasteurized, non-homogenized WHOLE MILK + creamy, delicious Camembert cheese made with their milk.

Rex Farms Orchard / Big Hill Ciderworks (every Friday) Troy & Maria have plenty of apples this week, varieties to include more PINK LADYHoneycrisp, Gala, Fuji, Cameo, Golden Russet & Esopus Spitzenberg, CALVILLE BLANC (a tart & sweet French heirloom with fabulous flavor for apple tarts!) and STAYMAN. And of course their fresh, sweet apple cider is now available! They will also be fully loaded with the usual variety of Big Hill hard ciders, which are truly farm-to-bottle—with the fruit grown, pressed, fermented, bottled & distributed right from the orchards in Adams County, PA.

Swallow Hill (every Friday) Elizabeth & Douglas offer a gorgeous variety of “fine produce home-grown with love” from their farm in Cochranville, using sustainable, chemical-free and holistic farming methods. This week’s harvest: Swiss Chard, Collards, red BEETS with tops, Honey Bear winter squash (a sweet acorn variety), BUTTERNUT squash, lovely Tuscan KALE, more PEPPERS (red Carmens & variety of bells), a bit of broccoli, sweet yellow + red onions. New this week: beautiful Salanova Red Oakleaf lettuce & fall FENNEL!

 

FOOD ARTISANS & PRODUCERS

Brandywine Valley Bread (every Friday) Fran bakes naturally leavened (sourdough) breads in Downingtown using local & organic grains. He brings rustic baguettes (pane), several types of round loaves (boule), pre-sliced sandwich loaves (Pullman) and croissants—with new additions & different types of breads each week. Come get a taste of Brandywine’s best!

Collective Creamery (2nd/4th Fridays) Birchrun Hills Farm and Valley Milkhouse Creamery collaborate to bring their artfully crafted cheeses to the community as Collective Creamery! Sue Miller of Birchrun Hills is a farmer + cheesemaker, using milk from her own grass-fed cows in Chester County. Stefanie Angstadt of Valley Milkhouse produces fresh, soft-ripened and aged cheeses in Berks County, using local milk from 100% grass-fed cows. Come enjoy the variety of their artisanal cheese offerings!

Cucina Verde (2nd/4th Fridays) Annmarie returns this week with her amazing small-batch lacto-fermented sauerkrauts. This week: Kurry Kraut, Dragon Kim Chi, Curtido + 3D Kraut. Incredibly flavorful and rich in natural probiotic life, they are a wonderful supplement to any meal. Add a bit to sandwiches, alongside eggs for breakfast, or just straight out of the jar! She also has a new “C Shrub” herbal oxymel with a boost of Vitamin C from hibiscus, rose hips, rose petal and tulsi steeped in apple cider vinegar & sweetened with honey—add a bit to sparkling water, cocktails, or dressing.

Keepwell Vinegar (only 1st Fridays) Sarah & Isaiah are back with their naturally fermented vinegars this week! They foster tight relationships with growers, sourcing local and seasonal ingredients to ferment. Come taste and explore all the unique varieties they’re bringing this week, get some seasonal recipe ideas, and add some new flavors to your cooking!

Jacks Jams & Jellies (2nd/4th Fridays) Sorry, Jack is out this week!

Joanne’s Candy Kitchen (every Friday) Kevin brings his sweet confections such as chocolate-covered caramels, creams, a variety of barks, pretzels, peppermint patties (and more!)—all handcrafted with Wilbur Chocolate from Lititz, PA. His Almond Butter Crunch is perfectly crafted with a family recipe handed down through the generations! He also makes delicious “Dessert in a Jar,” ready to eat—try the seasonal Pumpkin Cheesecake jar!

Maiale Deli & Salumeria (every Friday) Handcrafted in Wilmington, Maiale (“My.all.ay”) has sausages with flavor combinations you won’t find elsewhere! They will also bring a small selection of their signature salumi—varieties may include Tuscan Salami, Sopressata, Cacciatore Salami, Pepperoni, Coppa, Lanzo, Pancetta and Guanciale.

Mediterranean Delicacy (2nd/4th Fridays) Sourced directly from his family’s groves in Tunisia, Abdel is bringing rich & flavorful organic/unfiltered olive oil, organic argan oil, unique spice blends (harissa, za’atar etc), spreads and preserved lemons. He also carries beautiful handcrafted olive wood items for your kitchen.

Tat’s Yummies (every Friday) Melina Fabian specializes in European patisseries that reflect her heritage and family traditions of being raised in Switzerland with Italian roots. Every Friday, she has a wide variety of sweet delicacies, including petit fours, macaron, pastries, cupcakes, cookies, cakes, and pies—made with simple, natural ingredients. She also brings delicious quiches and focaccia, which make easy meals when paired with a simple Market salad. Melina also welcomes custom and special orders for birthdays and celebrations!

Whiskey Hollow (2nd/4th Fridays) Sara bring her family’s amazing pure PA maple syrup, along with all the maple-goodness they create with it—maple mustard, maple sugar, maple cream (a vegan maple spread!), and maple candies! She also has a variety of wonderful low-sugar jams/preserves made with local fruit! Have you tried their barrel-aged syrups? They use whiskey & rum barrels from Manatawny to age these special batches of maple syrup.

 

PREPARED FOODS (ready-to-heat + serve)

Katja’s Empanadas (2nd/4th Fridays) Sorry, Katja will be out this week, returning 10/26.

Taste of Puebla (every Friday) Grab a bite to eat at Market every week this Fall: Chris is bringing their fresh, HOT TAMALES every Friday now! (pork, chicken or vegan) Chef Mariana & Chris Castaneda make delicious Mexican fare using family recipes. They always have plenty of hand-cut corn chips, fresh guacamole, pico de gallo, spicy red salsa, enchilada sauce & salsa fresca. For easy meals, the take-home TACO KITS are always a hit—2lbs of prepared meat (pulled pork or chicken tinga), 9oz guacamole, 9oz salsa fresca, chopped onion & cilantro, plus 16 corn tortillas!

 

CRAFTS & SERVICES

Hen and Chic Vintage (2nd/4th Fridays) The fall weather brings thoughts of hay rides and cozy sweaters. But it always brings with it the smells of warm apple scents. What better way to ring in the fall season than with Hen and a Chic Vintage’s newest liquid soap scent: Apple Spice. See you all in your sweater and boots this Friday at the Kennett Farmers Market!

Howe Sharp (2nd Fridays only) Jesse returns this week with his mobile sharpening service. He sharpens knives, scissors, hair cutting shears, all garden tools including electric hedge trimmers, chain saw chains, push “reel mowers” (not done on site), lawn mower blades, clipper blades (Andis & Oster), kitchen gadgets (pizza cutters etc) + paper cutters. Drop them off at his bus which is parked on State towards Broad / just past Rex Farms Orchard, and let him sharpen while you shop!

 


The Market is held RAIN OR SHINE. As long as we don’t have high winds or severe storms, we will be there! So gear up when needed and make a quick run through the market to support our local vendors who come out in all weather!

Please follow our Facebook and Instagram pages for any updates to schedule.

* Location: 100 block of E State St and the Genesis Walkway / GPS: 113 E State St, Kennett Square, PA

* Starting at 3pm on market days, Farmers Market customers are welcome to park on any level of the garage. Entrance to the garage is on Linden Street.

* Metered street parking is also available before 5pm. Parking is FREE AFTER 5PM at all meters in town!

 

Thank you to our generous Farmers Market Sponsors:

Logo Community

Lester Waters

SaveSave

SaveSaveSaveSave

 

SaveSave

SaveSaveSaveSaveSaveSave

SaveSave

SaveSaSaveSave

SaveSave

SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave

SaveSaveSaveSaveSaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave