Among Bucks County’s newest places to buy locally raised products is the New Britain Farmers Market located behind New Britain Baptist Church on Wednesdays from 4 to 7 p.m., just in time to pick up food for dinner.
This small but very local market has a variety of vendors offering produce, meats, honey, baked goods, homemade crafts, soaps, plants and flowers.
Some weeks there are special events and food trucks.
Last week Trauger’s Farm Market had a large display of fruits and vegetables in season including peaches, peppers, eggplant, zucchini, squash, tomatoes, cucumbers, green beans and garlic scapes. Farmer Rachael Roney also sells bags of flavored popcorn, grown and seasoned on her family’s Kintnersville farm.
Customers picked up cookies and pastries from Milk House Market in Chalfont, and sourdough bread from Nord Bread in Doylestown. For jams, pickles and hot sauce, there is the Offbeat Gourmet stand. Beef and pork are sold by Schantzenbach Farms in Coopersburg.
Jackie Boyle, who operates her stand as Jackie’s Crafts, praised the market as a good choice for small vendors. In addition to honey from her hives, she sells soaps, aroma wraps and essential oils.
Gino’s Nursery from Wrightstown, which is known for its work in New Britain, sells native plants.
No matter which of our many local farm markets you visit, you will find much to enjoy. This recipe from budgetbytes.com lets you use any vegetables you like; chunks of eggplant could easily substitute for one of the zucchini or a chopped white or sweet potato could be added.
Roasted Summer Vegetables
You can use any mix of vegetables you like, and in any quantity. Just be sure not to overcrowd the vegetables on the baking sheet.
2 zucchini (about 1.25 pounds)
1 yellow squash (about ½ pound)
1 small red onion
1 red bell pepper
2 tablespoons olive oil
1 teaspoon dried basil
salt and pepper to taste
¼ cup chopped fresh parsley
(optional)
1. Preheat the oven to 400 degrees. Wash and chop the vegetables into approximately 1-inch pieces.
2. Spread the vegetables out over a large baking sheet (or two, if needed) so they’re in a single layer and not piled on top of one another. Drizzle the olive oil over top, then add the basil and a pinch of salt and pepper. Toss the vegetables until they’re evenly coated in oil and spices.
3. Roast the vegetables for 30 to 40 minutes, stirring once or twice (every 15 to 20 minutes or so), until the vegetables are soft and browned on the edges. Taste the vegetables and add another pinch of salt if desired. Sprinkle fresh chopped parsley over top just before serving.
