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Susan S. Yeske: Recipe of the Week

Surprises and produce abound at Plumsteadville Grange Farmers Market

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Plumsteadville Grange Farmers Market may be among the smallest farm markets in Bucks County, but it has some surprises you won’t find elsewhere.
In addition to farm stands offering fresh local seasonal produce, baked goods, local honey and handmade soaps, you can find a raffle for a handmade quilt, live folk music, a working old-fashioned popcorn machine and free coffee. You might even see a baby goat when you visit.
The small market, located on Route 611 in Plumsteadville, is an ideal marketplace for farmers Bob and Kaitlyn Gilbert, who live nearby at their farm Gilbert Grove.
“We do everything at our farm,” said Kaitlyn Gilbert of their two-person operation where they do all the plowing, planting, watering and harvesting. In addition to the tomatoes, lettuces, cucumbers, Swiss chard, zucchini, kale, peppers and onions now in season, they grow their own celery, which is rare in Bucks County. The couple also takes their produce to the New Britain Farmers Market held on Wednesdays from 4 to 7 p.m. behind New Britain Baptist Church.
The Plumsteadville Grange Farmers Market is held Saturdays from 9 a.m. to 12:30 p.m. through October. Check the grange’s Facebook page for updates on live music and what produce is in season. In addition to the Gilberts’ crops, the market also currently offers peaches and sweet corn.
It’s high season for tomatoes here in Bucks County, and all of the local farm markets have their share. One way to enjoy them and the basil also available is this recipe from feastingathome.com. Use any fresh tomatoes you have on hand.

Spaghetti with Fresh Tomato Sauce

8 ounces pasta (linguini, spaghetti or angel hair)

½ onion- diced

8 garlic cloves, roughly chopped

3 tablespoons olive oil

2 pounds juicy ripe tomatoes, diced (about 6 cups chopped, save juices)

¼ cup splash vermouth, red wine or white wine

1 teaspoon kosher salt

½ teaspoon fresh cracked pepper

15 to 20 basil leaves, torn, more for garnish

Optional: fresh grated Pecorino Romano cheese (or Parmesan), or vegan parmesa

Optional additions: chili flakes, Kalamata olives or capers

1. Set a big pot of salted pasta water to boil on high to cook pasta. Cook pasta according to directions on the package.
2. Make the Fresh Tomato Sauce: In a large skillet heat olive oil over medium-high heat. Add chopped onions, sauté 3 to 4 minutes, until tender. Turn heat to medium. Add the roughly chopped garlic. Sauté a few minutes until garlic is fragrant and golden. Add the chopped tomatoes and all their juices and seeds. Turn heat up to medium-high.
3. Add vermouth or wine, bring to a simmer and simmer 5 minutes until tomatoes begin to break down and wine cooks off a bit.
4. Stir in salt and pepper.
5. Turn heat to low, simmer on low, covered, until pasta is cooked is ready to add.
6. When pasta is cooked to al dente, drain and add it to the fresh tomato sauce, continuing to cook pasta on low for a few minutes in the sauce. Stir in the basil leaves.
7. Divide among bowls and top with fresh grated Pecorino cheese and top with fresh basil ribbons.


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