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Dining In: Customers don masks to purchase summer’s bounty

Masks are everywhere at the weekly Doylestown Farmers Market in Doylestown, where customers weren’t letting the coronavirus keep them from their favorite produce in season.

Farmers, vendors and their customers all were wearing masks, and in case someone forgot theirs, market officials had paper masks to share.
The market opened on schedule for its 45th year with precautions in place to safeguard everyone who attends. Safeguards include asking customers to observe social distancing and using a touchless pay option instead of cash.

Vendors have returned to offer a variety of goods and services including seasonal produce, meats, poultry, baked goods, cold-press juices, prepared foods, pickles, jams, cheeses, maple syrup, dog treats and gluten-free condiments. Non-edible items include cat toys, alpaca yarns and products, soaps, linens, essential oils, knife and tool sharpening and the market’s 45th anniversary tote bags.

Business has been good, said Brett Saddington of Bedminster Orchard, who said he quickly sold out of his stash of freshly picked raspberries and was doing a brisk business in blueberries and applesauce.
Also now in season are corn, tomatoes, peaches, cucumbers, zucchini, yellow squash, broccoli, radishes, cauliflower, onions, beets, Swiss chard, lettuces, kale, and carrots with more to come in the weeks ahead.

Live music is performed each week with social distancing practices in place.

Operated by the Bucks County Foodshed Alliance, the market is held 8 a.m. to 1 p.m. Saturdays through Nov. 21 on Harrison Street in Doylestown. For more on the safety protocols in place during the market see the website,

Take advantage of the blueberries in season locally with this easy-to-make recipe from

Blueberry Crumb Bars

  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup shortening
  • 1 egg
  • ¼ teaspoon salt (optional)
  • 1 pinch ground cinnamon
  • (optional)
  • 4 cups fresh blueberries
  • ½ cup white sugar
  • 3 teaspoons cornstarch
1. Preheat the oven to 375°F. Grease a 9x13-inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.