With spring’s warm weather comes the return of our favorite weekly outdoor markets, including the popular Wrightstown Farmers Market, which resumes Saturday, May 1.
The winter markets with their shortened hours help to tide us over, but the warm-weather markets mark the return of fresh-from-the-fields produce plus a variety of vendors offering prepared foods and other homemade treats.
“We are so excited for the start of the 2021 season and the return to the Middletown Grange Fairgrounds,” says Cheryl Gilmore, Wrightstown market manager.
The market will welcome back its familiar vendors including Bonjour Creperie food truck, Bowlface, Blooming Glen Farm, Solebury Orchards, Burek by Zeni, Bucks County Cookie Company and Purely Farm. It also will add a few new ones: Local 130 Seafood, Owowcow Creamery, Poppa’s Custard, Queen Mab’s Herbs, The Bubbly Goat and Roots to River Farm.
The market is held from 9 a.m. to noon, rain or shine, every Saturday through Thanksgiving.
Meanwhile, the also popular Doylestown Farmers Market resumed this month, and will be held Saturdays through from 8 a.m. to 1 p.m. Nov. 20 on South Hamilton Street in Doylestown.
Now in its 46th year, the Doylestown market also has a long list of vendors including Bedminster Orchard, GI Juice, Hershberger Heritage Farm, Trauger’s Farm, the Dog Bone Guy, Jersey Pickles and Tinicum Farm Collective and Bakehouse.
The Plumsteadville Grange Farmers Market will resume May 30 at the Grange in Plumsteadville and continues through Oct. 31. Hours are 9 a.m.-12:30 p.m.
All markets require face masks to be worn and ask shoppers to follow state protocols for social distancing when shopping.
This seasonal spinach salad recipe comes from
terhuneorchards.com, the website for Terhune Orchards outside Princeton, N.J., which is open year round.
Spinach Salad with Bacon and Eggs
3 whole eggs
ice
7 slices thick-cut peppered bacon (reserve fat)
1 small whole red onion
3 tablespoons red wine vinegar
2 teaspoons sugar
½ teaspoon Dijon mustard
1 dash salt
8 ounces spinach, cut, washed, dried and stems removed
Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and set ice on top of the eggs.
Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
Chop the bacon. Peel and slice the eggs.
Make the hot bacon dressing: Add 3 tablespoons of the reserved bacon fat (or you can use 3 tablespoons olive oil), vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl.
Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
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