Buy Fresh, Buy Local – The Phoenixville Farmers’ Market

The popular Phoenixville Farmers’ Market, kicking off its eight season and committed to providing locally grown fresh food, preserving agricultural heritage and building community, has a new location this year, under the Gay Street Bridge.

And how can you not love a local farmer’s market? Neighbors shop side by side for produce so fresh you can see and smell the earth on it, you exchange money with hands that brought the goods to your table and there are endless smiling faces of sellers, buyers and producers all gathered to fuel the efforts to sell, buy and eat locally; however, as Phoenixville folks declare, “LOVE is not enough to describe how [we] feel about our market.”

Marketgoers buy directly from the farmers and artisans themselves, not from third parties or re-sellers. The market offers high-quality fruits, vegetables, herbs, flowers, artisinal baked goods, free-range eggs, pasture-raised chicken, beef, lamb, veal and bison, yogurt and cheese, wine, handcrafted soaps and beeswax products, dog treats and much more!

They are sure to make market-going a family experience; how great is it to see where quality food comes from while keeping the little ones entertained? The market organizers create a childrens’ area each week filled with books, toys, trivia contests and crafts. The market also boasts live music by local musicians each week beginning at 10 A.M.

I encourage you to stop by for yourself to experience the taste of crisp, sweet foods grown in the greater Phoenixville area and picked at the height of freshness at their new location, under the Veteran’s Memorial Gay Street Bridge and French Creek Trail. The new site may be accessed by Taylor Alley.

Regular Season Hours

Saturdays, 9 A.M. to 1 P.M.
May 8 – November 20


  • Live music by local musicians each week starting at 10 A.M.
  • Artists at the market on second Saturdays
  • Health screenings by Phoenixville Hospital on third Saturdays

For more information, visit or email questions or suggestions to [email protected].

Weekly vendors include:

  • Artisan’s Gallery & Cafe
  • Hoagland Farm
  • Jack’s Farm
  • Marci’s Morsels
  • Mitchell Program
  • Mountain View Poultry
  • Peach Bottom Farm
  • Soap by Pat
  • Sweetwater Baking Co.
  • Forks Farm
  • Shellbark Hollow Farm
  • Oley Valley Mushrooms
  • Willow Creek Orchards
  • John and Kira’s Chocolate
  • Wild for Salmon
  • The Handcrafted Cookie Company
  • Saint Peters’ Bakery
  • Kimberton Hills Dairy
  • Lenape Garden Designs
  • Iced by Betsy
  • Dolly’s Dish
  • Penns Woods Winery
  • Yokibics
  • Birchrun on a Roll
  • Backyard Bison
  • Birchrun Hills Farm
  • Charlestown Farm
  • Countrytime Farm
  • Cressley’s Greenhouse

Phoenixville Farmers’ Market Recipe: Lemon-Rubbed Chicken Legs with Garlic and Rosemary


2 whole chicken legs (about 1 pound total)
1 lemon, halved
1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1 tablespoon olive oil
1 garlic clove, minced
3 tablespoons water

Pat chicken dry and rub all over with a lemon half. Season with salt, pepper and half a tablespoon of rosemary. In a 10-inch heavy skillet, heat oil over moderately high heat until hot but not smoking and saute chicken, skin side down, 7 minutes or until golden brown. Turn chicken over and squeeze juice from remaining lemon half over chicken. Cook chicken, covered, over moderately low heat 30 minutes more or until cooked through.

Transfer chicken to 2 plates. Add garlic and remaining rosemary to skillet and saute over moderately high heat until just golden. Add water, scraping to loosen brown bits, and simmer 1 minute. Drizzle sauce over chicken.

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