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Apple Cider in Season!

Apple Cider Tastes Like Fall!

You can count on Fruitwood Farms every fall for apple cider…and pear cider, too! Not just for drinking out of hand, check out these other great ways to drink and cook with apple cider!

Playing at the Market Tomorrow…Christine Kinslow and Alex Uskuraitis!
Enjoy Christine’s mix of original songs, along with country and folk covers, from 3 to 5! Find out more about Christine at reverbnation.

Alex returns with his eclectic mix of Creole, Cajun, Zydeco, honky-tonk blues and classic rock-n-roll! He’ll be playing from 5 to 7. Check him out at reverbnation.

10-Minute Beets with Shallots, Garlic, and Chives
Photo by Kateryna Odyntsova
Recipe from the blog A Doctor’s Kitchen

Ingredients

  • 2 pounds beets, without greens, scrubbed and peeled
  • 1 tablespoon extra virgin olive, plus more for drizzling, if desired
  • 1 tablespoon minced shallots
  • 2 teaspoons minced garlic
  • Salt
  • Freshly ground black pepper
  • 2 to 3 teaspoons aged balsamic vinegar, or to taste
  • 2 tablespoons chopped fresh chives

Directions
Shred the beets in a food processor fitted with a disc for medium shredding or fine julienne.

Place a nonstick wok or large, deep nonstick skillet over medium-high heat. When hot, add the oil. When the oil is hot, add the shallots and garlic. Cook, stirring, about 1 minute. Add the beets and season with salt and pepper. Cook, stirring and tossing, 3 to 5 minutes, until the beets have given up their water and are crisp-tender, or longer to desired doneness. Transfer to a serving dish. Stir in 2 teaspoons of the vinegar and sprinkle with the chives. Taste and add more vinegar, and additional oil, if desired. Serve immediately.Enjoy!

For a complete list of Media Farmers Market vendors, click here.

 

See you tomorrow at the Market!

Support World Food Day!

Take Action on World Food Day!

Buy fresh produce, meats and cheeses from Media Farmers Market farmers and other local producers, and support World Food Day! First established in 1979 to celebrate the creation of the Food and Agriculture Organization of the United Nations (FAO) on October 16, 1945, it is now a catalyst for grassroots events and public awareness campaigns which engage diverse audiences in action against hunger. This year’s theme, “Family Farming: Feeding the World, Caring for the Earth,” has been chosen to raise the profile of family farming and smallholder farmers. It focuses world attention on the significant role of family farming in eradicating hunger and poverty, providing food security and nutrition, improving livelihoods, managing natural resources, protecting the environment, and achieving sustainable development, in particular in rural areas. To learn more, go to World Food Day’s website!

Mediterra Is Back!
If you’ve been missing Mediterra‘s full line of olive oils, vinegars, and jarred specialty items this season, they’re all back! Stop by Mediterra’s table, and let Ali guide you through his delicious selection of organic olive oils, balsamic vinegars, and jars of harissa, meski olives with lemon and fennel, and so much more!

Library Quilt Raffle!
Media-Upper Providence Free Library will be displaying two handmade quilts at Media Farmers Market tomorrow and selling raffle tickets for them to benefit the library’s building project. For your chance to win one of these two beautifully handcrafted quilts (generously donated to the library), stop by the library’s table and buy a raffle ticket…or six! Just $1 per ticket, and $5 for six! Drawing is Monday, October 20 (the last day of the library’s October Book Sale). You do not need to be present to win. First ticket chosen will have first choice of quilt.

Braised Turnips with Poppy-Seed Bread Crumbs
Photo by William Abranowicz
Recipe from epicurious.com

Ingredients
For turnips:

  • 3 tablespoons unsalted butter
  • 2 pounds medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
  • 1 1/2 cups water
  • 1 tablespoon fresh lemon juice

For bread crumbs:

  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 cup fine fresh bread crumbs from a baguette
  • 1 tablespoon poppy seeds
  • 1 tablespoon chopped flat-leaf parsley
Directions
Braise turnips:
Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).Make bread crumbs while turnips cook:
Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.Cook’s notes: Turnips can be braised 1 day ahead and chilled, uncovered, until cool, then covered. Reheat with a little water before serving.

Bread-crumb mixture, without parsley, can be made 1 day ahead and kept in an airtight container at room temperature. Stir in parsley before using.

Enjoy!

For a complete list of Media Farmers Market vendors, click here.

 

See you tomorrow at the Market!

Learn About the Media FreeStore!

Did You Know Media Has a Free Store?!

Well, it does, and Linda Clark will be at Media Farmers Market tomorrow to tell you all about it! A project of Transition Town Media, items are completely free to all members of the community, relying on donations and volunteers.
The FreeStore has been featured on Shareable, as well as other websites devoted to a new kind of economy. The FreeStore is located at 350 W. State Street in Media in the Methodist Church Building. Open every day except Tuesdays and Thursdays. Stop by to chat with Linda and learn about the Buyerarchy of Needs and Gift Economics!

Playing at the Market Tomorrow…FishCastle!
Catherine Braik Selin and Cyril Everett Caster are back tomorrow. Check them out on reverbnation.

Amazing Pickled and Marinated Vegetables
Photo and recipe from Jamie Oliver at food network.com

Ingredients
For the pickling liquid:

  • 1 quart cider or white wine vinegar
  • 1 quart water
  • 2 tablespoons sea salt

For the pickling marinade:

  • 2 cups extra-virgin olive oil
  • 5 cloves garlic, peeled and sliced
  • 1 fresh red chili, deseeded and chopped

Choose 1 of the following vegetable and herb options:

  • 2 pounds mixed mushrooms and a few sprigs of fresh thyme, rosemary and sage
  • 2 pounds firm eggplant and 2 tablespoons dried oregano
  • 2 pounds firm zucchini and 6 sprigs of fresh mint
  • 2 pounds fennel bulbs and their herby tops
  • 2 pounds small onions and 4 bay leaves
  • 2 pounds red and yellow peppers and a few sprigs of fresh thyme

Directions
Make sure you have some small sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if it’s a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like mushrooms or very small onions, can be left whole.

Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes – they’ll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together – it will smell fantastic.

Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they’re cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark – it’s best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. They’ll keep for about 3 months.

About Sterilizing Jars:

  • Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
  • Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed.
  • To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
  • Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
  • As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.
  • After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

Enjoy!

For a complete list of Media Farmers Market vendors, click here.

 

See you tomorrow at the Market!

Enjoy Fall at Media Farmers Market!

New Avenue Foundation!

This is New Avenue Foundation’s second year with Media Farmers Market. New Avenue Foundation is a grassroots, nonprofit organization comprised of families who are interested in creating innovative programs and services for people with disabilities and autism, focusing on goal-oriented social programs, community inclusion and new housing alternatives. One outlet is Media Farmers Market, providing young adults the opportunity to showcase and sell their crafts. Check out handmade jewelry by Ellie of Jewel Grotto and homemade dog biscuits by Woolfies! To learn more about New Avenue Foundation, stop by their table and visit their website!

Farmers Market Stamps at the Post Office!

The U.S. Postal Service® celebrates the abundance and bounty of America’s farmers markets with four colorful stamps featuring baked goods, artisan cheeses, and eggs, vegetables and fruits, cut flowers, and live plants! $9.80 for a sheet of 20.

Concord Grape Pie Recipe
Photo and recipe from saveur.com

For the pastry:

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 18 tablespoons chilled unsalted butter, cut into small pieces

For the filling:

  • 2 pounds concord grapes, stemmed
  • 3/4 to 1 cup sugar
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon unsalted butter, cut into small pieces

For the pastry: Whisk flour and salt together in a large bowl. Using a pastry cutter or 2 table knives, work butter into flour until mixture resembles coarse meal. Sprinkle in up to 10 tbsp. ice water, stirring dough with a fork until it just holds together. Press dough into a rough ball, then transfer to a lightly floured surface. Give dough several quick kneads until smooth. Divide dough into 2 balls, one slightly larger than the other, wrap each in plastic wrap, and refrigerate for 2 hours.

For the filling: Slip pulp of each grape out of its skin into a medium saucepan, put skins into a large bowl, and set aside. Cook pulp over medium heat, stirring often, until soft, 8–10 minutes, then strain into bowl with skins, pressing on solids with the back of a spoon. Discard seeds. Set aside to cool completely. Stir sugar and tapioca into grapes and set aside.

Preheat oven to 400°. Roll the larger dough ball out on a lightly floured surface into a 12″ round, then fit into a 9″ pie plate. Transfer grape filling to pastry bottom and scatter butter on top. Roll the remaining dough ball out on the lightly floured surface into a 10″ round, cut a 1″ hole in center of dough to let steam escape, then cover filling with pastry round. Fold edges of dough under and crimp edges. Bake pie for 20 minutes, reduce oven temperature to 350°, and continue baking until pastry is golden brown, 45–50 minutes more. Set pie aside to cool completely.

Enjoy!

For a complete list of Media Farmers Market vendors, click here.

 

See you tomorrow at the Market!

MGK…and Pickles, Too!

WMGK’s Rock Squad!

The MGK Rock Squad is rockin’ Media Farmers Market tomorrow from 3 to 5 p.m. with MGK games and prizes! Tune in to 102.9 for great classic rock (you’ll also hear Media Farmers Market spots this week!), and come out tomorrow for MGK fun and your favorite Market vendors!

Pickles Are Back at the Market!
Pickles are back, courtesy of The Happy Pickle Co., whose sole mission is to supply local farmers markets—and their customers—with dill pickles! Current offerings: kosher garlic dill pickles and spicy dill pickles (habanero, jalapeño and long hot peppers)! Coming soon: South Philly Style spicy pickles (spiced with South Philadelphia Italian long hot peppers), half sours, and spicy jalapeño pickles!

Mistress of Spice Special!
At Mistress of Spice, when you buy a spice blend at regular price, you’ll get $3 off your second purchase of another blend of equal or lesser value! Gift sets not included. Hurry…supplies are limited! Current blends in stock: Aroma Blend, Garam Masala, Jerk Blend, Sweet & Spice, Wow Wasabi, Ginger Has a Sugar Daddy, and Pumpkin Pizzazz!

Roasted Delicata Squash & Onions

From Eating Well:  November/December 2010Roasting intensifies delicata squash’s flavor. Seasoned with rosemary and maple, this recipe’s great with pork or turkey.

Active Time: 15 minutes
Total Time: 45 minutes

  • 2 pounds delicata squash (about 2 large)
  • 1 medium red onion, sliced
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard

Preheat oven to 425°F. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.

Enjoy!

For a complete list of Media Farmers Market vendors, click here.
See you tomorrow at the Market!

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