America's Oldest, Continuous Open-Air Market, Est. 1752
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Spring into Easton

Join us tomorrow for the second to last Winter Market and some wonderful Spring breads. It's also the EPM 3 year anniversary and Spring into Easton in downtown. Come make a day of shopping and eating good, local food!

2019 Winter Market Vendors
Apple Ridge Farm (sourdough bread, baked goods, pot-pies, soups and chili, gnocchi, chicken and pork, granola, and more!)

Asbury Village Farm (100% chemical free veggies)

Breakaway Farms (pasture-raised meat and eggs)

Farmstand Recipes (Hot Soup Bar)

Flour Shop Bakery (fresh baked breads pastries, sticky buns, cookies and more)

Howe Sharp (Knife Sharpening) 2nd Saturdays

Jersey Pickles (pickles, olives, sauerkraut and more!)

Portch Tea (kombucha)

Primordia Mushroom Farm (mushrooms, mushrooms, mushrooms)

Scholl Orchards (apples, pears, veggies, cider, fruit spreads, tomato sauce, hot sauce and more!)

Stagecoach Apiary (honey)

Find us on Church Street (behind Easton Public Market) from 10am - Noon on 2nd & 4th Saturdays, January thru April.
Spring has Sprung!
How Sharp are your Garden Tools?
Howe Sharp returns tomorrow, just in time to get your pruning shears, clippers and lawn mower blades sharpened for spring yard work! And with Easter only a week away, you'll want to sharpen up that carving knife for the holiday ham . Look for Jesse in his specially outfitted Howe Sharp Mobile!
Fresh Finds of the Week
Apple Ridge Farm
Apple Ridge is super excited to be sending out a seasonal specialty to markets this weekend: Challah Bread! Check out the attached photo of one of their bakers learning the complex knotting technique!

Breakaway Farms
It’s time to fire up the grill with Breakaway Farms fine, clean Meats! Come see your farmers at market this week and make your selections... Grass Fed Steaks, Pastured Pork Chops, Artisinal Sausages, Bacon & more!

Flour Shop Bakery
Plum and Pistchio tarts are just one of the delicacies you'll find at Flour Shop this weekend - along with fresh-baked Paskha bread for the holidays.
Farmstand Recipes
Only two more winter markets left before the Easton Farmers’ Market opens May 4th! That means only two more weeks of soups, get them while they’re hot! On the menu for this weekend is the Caribbean Black Bean Soup, Italian Lentil and the Moroccan Squash Stew.

Serving you, serves the community. A portion of all Recipe sales benefits the Easton Hunger Coalition.
Primordia Mushrooms
Primordia Farm is debuting a brand new mushroom! Behold the Cinnamon Cap, AKA: Chestnut mushroom. It sports a nutty flavor with a unique texture of its own - somewhere between beech mushrooms and pioppino.

Special order items: 
Please order no later than 5 pm Friday. Call or text Jesse at 484 336-4611 
  • Orchard morels- origin: northern CA $40/#
  • Black trumpet mushrooms- origin: OR $30/#
  • Fiddlehead ferns- origin: OR $20/#

Lion’s Mane on sale this week! Been waiting to try those lion’s mane crabcakes you’ve heard about? Wait no longer! Primordia had a bumper crop! On sale for $12/#!

Lions Mane Crabcakes   - Serves 4

1 pound Lion's Mane Mushroom
4 tbs Extra Virgin Olive Oil
4 cloves garlic
4 tbs Greek yogurt (organic mayonnaise can be used as a substitute)
2 tsp soy sauce
2 cup organic bread crumbs
1/4 cup diced onion
1/4 cup diced chives
2 eggs (you can easily make this recipe vegan by replacing this with a "flaxseed" egg)
splash of white or red wine vinegar
4 tbs fresh chopped parsley
2 tsp smoked paprika
lemon juice from 1/2 lemon
The zest of 1/2 lemon
3-4 tbs coconut oil (or alternative) for cooking the cakes
Salt and Pepper to taste
For remoulade:
1/2 cup non or low-fat organic Greek yogurt
2 tbs Dijon mustard (I used Trader Joe's Garlic Aioli Mustard)
2 tbs mayonaise
2 tsp smoked paprika
juice of 1/2 lemon
Zest of 1/2 lemon
Optional old bay seasoning to taste

Dice Lion's Mane mushroom into large pieces. Toss in olive oil and roast in oven, with garlic at 350 degrees for 30-40 mins. Turn halfway through. The mushroom will shrink substantially as the water cooks out.
When ready, put mushroom and garlic mixture in food processor and pulse 4-5 times until mix is broken down in smaller chunks.
In a separate bowl mix together the egg, soy sauce, Greek yogurt, lemonjuice and zest, chopped parsley, diced chives, salt and pepper. Use a whisk to evenly mix the wet ingredients. Add breadcrumbs, onions* and pulsed mushroom mixture.
*If you choose, you can saute the onions instead of using raw onions (this is optional). To do so, cook in a saute pan on medium-low with coconut oil, slowly sweating the onions until translucent (about 5-7 minutes).
Use an ice cream scoop or tablespoon (depending on the desired size of the crab cakes) to measure equal portions of crab cakes. With your hands, form into cakes.
Heat coconut oil in non-stick pan on medium heat and fry until lightly browned on both sides.
Finish with a touch of sea salt
For remoulade: Using a whisk, mix yogurt, mustard, paprika, lemon juice and zest, salt and pepper.


Purple Plum Radish and Red Dandelion Greens from Lancaster Farm Fresh Cooperative

Looking for a delicious gRab and go snack? Try the new Golden snugger Mandarins! Super sweet and they pair deliciously with one the Farmstand Energy Bites (insider announcement: New Energy Bite Flavors coming soon!)


The Farmstand has partnered up with Apple Ride Farm for Spring Into Easton, Saturday April 13th! 

Order a Veggie Supreme Pizza from scratch and receive a 10% off entire purchase at the Farmstand! Purchase any Apple Ridge product, including margharita pizza, spelt shells, frozen soup and chill and potato gnocchi, and receive a coupon to Scratch!

Live Music Tonight 6-8pm at EPM!
Easton Farmers' Market| 610.330.9942|

Easton Farmers' Market is a subsidiary
of Greater Easton Development Partnership