Beat Winter Doldrums at WFM on Sat., Feb 27th

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Wrightstown Winter Farmers Market

Visit Wrightstown Winter Farmers Market!

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Food Good for the Heart for Valentine’s Day from WFM

Market Highlights

Gifts from the Heart and Food good for the Heart
for Valentine’s Day! 

Saturday Feb 13th

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Missed BCFA Cooking Live Harissa Carrots? Watch it here!

In case you missed it...

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Wrightstown Winter Farmers Market - Jan. 9

Saturday, January 9th: Nourishment for a New Year

A Full House of Vendors Plus 
a New Pop-Up Custard Vendor!

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Harissa Carrots and Pita Recipes for BCFA Cooking Live!

Harissa Carrots 

Recipe by Chef Kelly Unger of The Rooster & The Carrot Cooking Studio

Serves 4

  • 4 large or 6 medium carrots, cut into pieces the size of your index finger
  • 1 large onion, julienned
  • 1 tablespoon Harissa powder, plus more to taste (McCormick’s brand for example)
  • About ½ cup of water, plus more if needed
  • Olive oil, salt and pepper

In a 12” cast iron skillet, heat about a tablespoon of oil on high and saute the onions until translucent. Add the carrots and cook on medium high heat until they are charred on two sides - about 5 minutes. By this time the onions should be charred as well. Reduce the heat to low, add another tablespoon of oil and when the pan has cooled down a bit, add the harissa and stir to coat all of the carrots. Add about ½ cup of water, stir and cover. Cook the carrots for about 5 more minutes on medium low or at a high simmer until the carrots are fork tender. If the water evaporates before the carrots are cooked, add just enough to finish cooking them. Taste and adjust seasonings. Take carrots off the heat and finish with a drizzle of olive oil and additional sprinkle of harissa if you prefer more heat/spice.

Serve stuffed inside freshly made pita bread with hummus and fresh microgreens or salad greens of your choice. 

Note: if making fresh pita bread, make prior to the start of the Facebook Live event. Pita bread instructions will not be part of this event. Otherwise, purchase pita bread and Harissa powder from Organnons. 


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Meet the Humble Carrot

We sat down for a Q&A with one of the most famous root vegetables out there. 

By BCFA Special Correspondent Courtney Linder

Image credit: @helloimnik/Unsplash

Sure, the days feel shorter than ever, as the sun crests behind the hills in Eastern Pennsylvania at around 4:30 p.m. or so, but that doesn’t mean that your cooking has to become equally dreary. Really, the dark, cold nights are an incredible excuse to bust out the stockpot and whip up a hearty Irish-style beef stew with maple and stout, or a pile of roasted root vegetables, seasoned well and caramelized on a sheet pan in the oven. Maybe even a carrot tart with ricotta and feta will feel just indulgent enough.  

One thing that these dishes all have in common: the humble carrot, which has a surprisingly rich history in the United States, particularly among Native American tribes in the Southwest and Pacific Northwest. Luckily, we had the chance to sit down with a local Doylestown carrot to ask her a bit about her family background, upbringing, and what she’s up to now. Our conversation follows. 

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Carrot Recipes

Creamy Carrot Soup
This recipe has only 7 ingredients… is simple to make and does not need cream to make it creamy!  What makes it creamy and  delicious? ...those yummy carrots from the Farmers Market.  You just puree them.  A handheld immersion blender is great for this… but a blender will do, even an old fashioned food mill.
  1. Ginger adds a lovely freshness and plays well with the carrots’ sweetness.
  2. Onion and garlic give it depth of flavor.
  3. Extra-virgin olive oil adds richness.
  4. Apple cider vinegar or orange juice makes it bright & tangy.
  5. And veggie broth lets the blender blades spin and ties the soup together.
  6. Season to taste with salt and freshly ground pepper.  Add a touch or maple syrup for sweetness if you’d like! (You can make your own broth from the scraps you would normally dispose: paper-skins, peels and pieces of onion, fennel, carrots, radishes, turnips, leeks,etc.… just simmer for about 15 minutes, strain and it’s ready to use or store in the refrigerator for a week…) I don’t peel my carrots, too many nutrients are lost.
  7. Top with toasted pumpkin seeds for added protein and little crunch.


  • 1 tablespoon extra-virgin olive oil
  • 2 large yellow onions, chopped
  • 3 garlic cloves, smashed
  • 4 heaping cups chopped carrots (1 full bunch)
  • 2-3 teaspoons grated fresh ginger (about 2 inches of fresh)
  • 1 tablespoon apple cider vinegar
  • 5 cups vegetable broth (possibly more to desired thickness)
  • Sea salt and fresh black pepper
  • 2-3 teaspoons maple syrup, to taste (optional)
  • coconut milk or plain yogurt, or even pomegranate ‘seeds’ for garnish (optional)
  • Chipotle peppers, canned in Adobo Sauce for Southwest Chipotle-Carrot Variation
  • Toasted pumpkin seed for crunch and added protein


  1. Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.
  2. Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
  3. Let cool slightly and Blend with immersion blender or carefully transfer in batches to a blender. Blend until smooth, adding more broth if necessary. Taste and adjust seasonings. 
  4. Add maple syrup, if desired.
  5. Serve with a drizzle of coconut milk or yogurt, toasted pumpkin seeds or fresh herbs,  if desired.

For those who prefer a spicy variation try Southwestern Chipotle Carrot Soup.  Substitute for the ginger, at the end of Step 2,  1-2-3 chipotle peppers (depending on your heat preference- you can always add more…) and about a tablespoon of the adobe sauce in which they were packed. Puree altogether with the carrot-veggie mixture.

This version really makes your tastebuds dance, especially if you top with toasted pumpkin seeds.  (You can ‘toast’ them in a sauté pan over medium-high heat.  Swirl them in the pan so they don’t burn… until they begin to pop and just begin to give off a hint of smoky fragrance… but take care not to burn them.) Or you can purchase them roasted with a touch of sea salt.  These add a satisfying touch of crunch and are a great source of protein and unsaturated fats, including omega-3 fatty acids. They also contain iron, calcium, B2, folate and beta-carotene, which the body converts into vitamin A. 


Other variations: Lemony Carrot and Cauliflower Soup


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Sacred Cow Movie Review

Sacred Cow 

Pasture-raised Meat; Your Key to Heart and Bone Health

By Shari Rossmann and Susan Pierson

At our small and careful Thanksgiving gathering, the conversation turned, as it often does in my family, to health and nutrition. My brother Bob (Farm to City farmers' markets in Philly) brought up a recently released movie, Sacred Cow, about farm raised, 100% pasture/grass-fed, meats.

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Free Range Vs. Pastured


Free Range Vs. Pastured: A Guide


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