The Plumsteadville Grange Farm Market may be among the smaller farm markets in Bucks County, but it’s large in community spirit and customer loyalty.
“It’s the sense of community that keeps me coming back,” said vendor Edna White, who sells her homemade pies, brownies, cupcakes and muffins each week at the market. She has had offers to bring her wares to larger markets, but at Plumsteadville she has customers who come back again and again for her baked goods. And she enjoys being on a first-name basis with the Grange market’s volunteer staff, who make her feel welcome and appreciated.
The Grange market opened June 3 for its 22nd season with a steady stream of customers coming and going and greeting vendors and market personnel like old friends.
Adding to the sense of community is free coffee and tea and a table where regulars sit to gather to catch up before or after they buy fresh produce and baked goods for the week ahead.
In addition to a half-dozen local farms, vendors include those selling hot sauce, honey, artisan crafts and baked goods.
The market continues Saturday mornings from 9 a.m. to noon through October. Produce currently in season includes strawberries, radishes, peas, kale and lettuces.
For those in search of an easy vegetable side dish, this carrot recipe comes from theendlessmeal.com:
2 pounds carrots (about 12 medium), cut ¾ inch thick on the diagonal
1 tablespoon olive oil
½ teaspoon each: sea salt and Italian seasoning
2 cloves garlic, grated with a Microplane or minced to a paste
Optional: 1 teaspoon butter, vegan or ghee, as needed
Preheat your oven to 500 degrees – see notes.
Add the carrots to a baking sheet that is at least 13” x 18” large. If you only have smaller baking sheets, use 2 instead. Toss the carrots with the olive oil, salt, Italian seasoning and garlic and spread them out evenly on the sheet pan.
Roast the carrots for 15 minutes, mixing the carrots around the pan halfway through cooking. If you’d like more dark caramelized spots on the carrots you can leave them in the oven for up to 5 more minutes.
Remove the carrots from the oven and, if using, add the butter. Let it melt for 1 minute then mix it into the carrots.
Notes: Roasting the carrots at high heat lets them get beautifully caramelized in a short amount of time. If your oven tends to be on the hot side, watch them closely near the end, or cook them at 475 degrees. If your oven will only broil at 500 degrees, set the temperature to just under 500.
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