After being forced outside during the pandemic, the Wrightstown Winter Farmers Market is moving inside again.
For the past two years the popular market has been held outside while cutting its hours so that vendors wouldn’t have to shiver through too much cold weather. Most of that time was spent filling orders that were placed ahead of time. But effective this Saturday, Dec. 3, the market will be back inside, warmly quartered in the auditorium at Chandler Hall on Barclay Avenue in Newtown with plenty of time for browsing.
Markets will be held from 10 a.m. until noon that day, and again on Dec. 17 and 31. They also will be held the second and fourth Saturdays of January through April.
Forty local food purveyors will participate in the market, offering a variety of products including produce, meats, eggs, cheeses, baked goods, honey, pastas, prepared foods, pickles, soups, soaps and teas. Also dog products, coffee and kombuchas.
“We are really excited about the upcoming indoor winter market,” said Cheryl Gilmore, who manages the market.
A complete lineup of the winter season vendors can be found at the website wrightstownfarmersmarket.org.
Other local farm markets and farm stores maintain winter hours: None Such in Buckingham, Manoff Market Gardens and Cidery in Solebury, Tabora Farms in Chalfont, Bechdolt’s Orchards outside Hellertown, Trauger’s Farm Market in Kintnersville, Shady Brook Farm in Newtown, the Trenton Farmers Market in Lawrence, N.J., and Terhune Orchards outside Princeton, N.J.
You can use apples from your local farmers market to make this easy wintertime supper dish from spendwithpennies.com:
4 boneless loin chops about 1-inch thick
½ teaspoon garlic powder
Kosher salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
½ red onion, sliced
2 large tart apples, sliced
⅔ cup apple cider or as needed (NOT apple cider vinegar)
2 teaspoons grainy mustard
⅛ teaspoon cinnamon
2 sprigs fresh thyme
1. Season pork chops with garlic powder, salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Brown pork chops about 5 minutes on each side or until browned (be sure not to overcook the pork). Remove from the pan and set on a plate.
3. Add butter and onions to the skillet. Cook 2 to 3 minutes or until onions start to soften. Add apples and continue to cook until they begin to soften, about 5 minutes.
4. Whisk apple cider, mustard and cinnamon, and add to the skillet with thyme. Simmer 2 to 3 minutes.
5. Add the pork chops, along with any juices on the plate, back into the skillet.
6. Push the pork chops down into the apples. Simmer an additional 2 to 3 minutes or until the sauce has cooked down slightly and the pork reaches 145 degrees with a meat thermometer.