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Don’t Forget: Tomorrow is the Media Farmers Market!

The Media Farmers Market is Rain or Shine!

We’d like to extend a huge “Thank You” to everyone who braved the weather last Sunday to attend the re-opening of the Media Farmers Market. We were overwhelmed by your dedication and support, and we look forward to all that the season will bring!

We just want to remind you that the Market is rain or shine, so the weather report for tomorrow won’t hinder the Market. We will be there! Throughout the season, in the case of dangerous weather (lightening, high winds) please check our Facebook and Instagram pages for updates on the status of the Market.

Christine Kinslow Returns!

With acoustic guitars and passionate vocals, singer/songwriter Christine Kinslow spins out tales of country charm while crafting melodies that breathe life into real situations. A versatile performer, Christine puts her unique stamp on fan favorites, covering country and folk artists like Willie Nelson, Joni Mitchell, Bob Dylan and Alison Krauss, to contemporary artists like Tom Petty, Stevie Nicks, Prince, Jewel, and others; as well as her own singular compositions. Christine’s original songs are mesmerizing tales of simple people with human stories to tell. Her unassuming charm and easy nature invite you into her world like a welcome guest. Once you’ve entered Christine’s world you won’t want to leave. Check out her debut EP “Summer Changes Everything” now available on iTunes, CD Baby and Amazon.

May 19 Vendors


Anita’s Guacamole
Firehouse Donuts
Gails Egg Farm
Kneehigh Farm
Maiale Deli & Salumeria
Media Bean and Bakery
Mediterra Olive Oil
Midnite Mushroom Farm
Pasture Song Farm
Robin Hill Organics
Sharrah Orchards
Stone & Key Cellars
Sunset Slush
Nether Providence Soap Company

Vendors are subject to change without notice.

SNAP Accepted – Visit the Manger’s Table

Most vendors accept credit/debit


Are you interested in volunteering for the 2018 market? Contact us here for more information!


Proud to partner with Farm to City, a Philadelphia-based business whose mission is to unite communities, families, and farmers year round through good locally grown food. Farm to City operates 13 farmers markets in Philadelphia and its suburbs.

The Media Farmers Market Returns Sunday, May 13!

The Media Farmer’s Market is proud to announce that the Market will be returning May 13! We have been working hard to find many great new vendors, as well as some of the old favorites, to bring you the best and freshest local fruits, vegetables, bread, meats, and much more! Join us for our opening market on Sunday, May 13 from 9am to 1pm on Edgemont St. between State and Front Streets.

 

Meet our new Market Manager!

Jennifer Camp comes from a background in theater and not-for-profit. She holds an MFA in Dramatic Writing from NYU’s Tisch School of the Arts. In her former life she was a playwright and her work was produced in many places including New York City and even right here in Philadelphia at the Walnut Street Theater. She is a ten year resident of Media Borough and absolutely loves Everybody’s Hometown. She lives here with her husband and two teenage children.

“I am passionate about local food and local community and am thrilled to be part of the Media Farmers Market!”

In her spare time she enjoys playing tennis, traveling, and teaching playwriting for children and adults. She also works at the Chester Charter School for the Arts. Please say hello to her when you are shopping at the market. You can reach out to Jennifer at manager@mediafarmersmarket.com. Please say hello to her when you are at the Market!

The Minor Adjustments open the Market!

Local musical group The Minor Adjustments will be serenading Market shoppers to celebrate our opening day! They are an acoustic jam band featuring a diverse musical palette with influences from bluegrass, country, jazz, and blues while sticking to the simplistic roots of acoustic sound.

Catch them on the State St. end of the Market 11:30-1!

 

Opening Day Vendors

Anita’s Guacamole
Firehouse Donuts
Gails Egg & Mushroom Farm
Kneehigh Farm
Maiale Deli & Salumeria
Media Bean and Bakery
Mediterra Olive Oil
Pasture Song Farm
Robin Hill Organics
Sharrah Orchards
Stone & Key Cellars
Sunset Slush
Hazel and Ash Organics
Nether Providence Soap Company
Waffatopia
Whiskey Hollow

Vendors are subject to change without notice.

 

SNAP Accepted – Visit the Manger’s Table

Most vendors accept credit/debit

Proud to partner with Farm to City, a Philadelphia-based business whose mission is to unite communities, families, and farmers year round through good locally grown food. Farm to City operates 13 farmers’ markets in Philadelphia and its suburbs.

The Media Farmers Market is hiring!

Update: The position has been filled! Thank you for your interest and stay tuned for our official opening announcement with our dates, time, and new location! Interested in being a vendor? Visit our Vendor page for more information!

 

The Media Farmers Market, in conjunction with Farm to City, is seeking a Market Manager.

Application: Please respond to jon@farmtocity.org with your resume and a cover letter with a brief statement of your interest.

Job Summary

The job is to manage the Media Farmers Market weekly Sundays. Hours will vary during the season, but this position will usually be 15 hours per week, including one 6 or 7 hour shift outdoors at the market on  Sundays, and then additional hours at home for communication and promotion.

The Market Manager plays a vital role in the weekly operations of a farmers’ market. You will be the representative of Farm to City to different stakeholders: the Media Farmers Market Non-Profit (MFMP), the Media Borough, the producers who attend the market, the community partners, market volunteers, and the general public. We expect the manager to have professional, productive, and friendly relationships with all of these stakeholders.

Pay Rate: $18/hour.

Schedule

  • Sundays: 6-7 hours
  • During the week: 8 hours

We are seeking a candidate who can make a weekly commitment to be at the market every Sunday, perhaps year-round. In the event that you request time off, it will be your responsibility to find a competent replacement to cover any shifts or responsibilities and provide Farm to City with substitute manager’s contact information.

Responsibilities

  • Ensure market is operating in a safe and efficient manner.
  • Monitor producers and their products to ensure compliance with Market Rules and food safety guidelines for food display, sampling, and temperatures for potentially hazardous foods.
  • Address shopper and vendor questions and concerns.
  • Set up, break down, and manage an information tent, which will offer seasonal recipes and nutrition education materials.
  • Occasionally assist producers by providing limited help with set-up and personal breaks.
  • Collect market data, including email addresses of shoppers for weekly newsletter, seasonal updates to products, customer counts, periodic surveys, and other metrics to assess the growth of the market.
  • Submit a weekly report to Farm to City about the market, its producers, and its customers.
  • Manage market’s SNAP/food stamp program, including SNAP account banking and reconciliation.
  • Update social media platforms; create a weekly electronic newsletter.
  • Develop good relationships with producers, customers, and community.
  • Work with Farm to City and MFMP to plan for market growth.

Qualifications

  • Must have access to a computer to use in managing the market (you will not need to bring a computer to the market).
  • Comfortable using Microsoft Office Suite, Constant Contact or MailChimp website, and Google docs, social media (e.g. Twitter, Facebook, Instagram).
  • Passion for local food systems, farms, small businesses, and the culinary arts.
  • Management and customer service experience preferred, with an emphasis on conflict resolution skills.
  • Ability to work outside in different weather conditions.
  • Ability to stand for long periods at a time and lift heavy objects.
  • People skills: assertive, friendly, firm, diplomatic, direct, fair and open-minded; works well within a team.
  • Must be able to make decisions on the spot.
  • Strong verbal and written communication skills; organized and creative; good observation skills; can provide anecdotal data.

Organization Description
Farm to City is a Philadelphia-based business whose mission is to unite communities, families, and farmers year round through good locally grown food. Farm to City operates 13 farmers’ markets in Philadelphia and its suburbs.

 

The Market Is on Point!

Neil’s Sharpening Service this week

Bring your dull blades to the Market this week and have Neil’s Sharpening Service get you on point as well! Bring your knives, gardening tools, lawnmower blades, clipper blades and more to the market and Neil will expertly sharpen them while you wait.

Music at the Market

This week’s musical entertainment is FishCastle! Always a Market favorite, FishCastle brings their kid-friendly music to the Market this week. Stop by to sing a song and make some music!

Bi-Weekly Vendors at the
Market This Week
:

 

See the full list of this year’s vendors!

 

Weekly Market Meal

Every week we’re going to be featuring a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm! This week’s meal features easy clean up!

 

 

Seared Pork Chops and Red Cabbage with Asparagus, Pecorino & Lemon Zest Ravioli and Green Beans and Vanilla Ice Cream with Caramel Corn Topping

Shopping List:
1 Pork Chop (center cut) per person(Canter Hill)
Asparagus, Pecorino & Lemon Zest Ravioli (Vera Pasta)
Green Beans (The Farm Stuff)
Sweet Onion (The Farm Stuff)
Rosemary Red Sauerkraut or Cortido (Cucina Verde)
Ice Cream (Roundtop Farm)
Carmel Corn ( J&J Kettle Korn)
Butter (Roundtop Farm)
Olive oil (Mediterra)
Bread or cracker crumbs
Salt and pepper

 

Seared Pork Chop
  1. Sprinkle chops with one tablespoon bread or cracker crumbs.
  2. Place 1 tablespoon butter and one tablespoon olive oil in a pan. Preheat the pan to medium-high heat. Add the pork chops and sear 1 minute. Turn down heat and continue to cook 6 minutes. Turn and continue to cook 7 minutes.
  3. Serve with Rosemary Red Sauerkraut or Cortido

While the pork chops are cooking:

  1. Snap off the stem end of the green beans
  2. slice 1/4 of the onion into 1/4 inch slices.
  3. Bring 1 quart of water to a boil
  4. Place the beans and onion into boiling water
  5. Set timer for 8 minutes
  6. Drain and season to taste with salt

Cook ravioli as per package directions. This will take about 10 minutes. Drain and serve with beans and pork chops.Ice Cream with Caramel Corn Topping:

  1. Scoop ice cream into bowl
  2. Top with crushed caramel corn

 

We’ve got The Farm Stuff!

Welcome new vendor The Farm Stuff

Come out and welcome new vendor The Farm Stuff to the Market this week! Located in Notthingham, Pa, this family farm has lots of great fruits and veggies. This week they’ll be bringing blueberries, peaches and veggies.

 

 

 

 

 

Music at the Market

This week’s musical entertainment is Radka Kasparcova, an 18-year-old blues guitarist from Collegeville, Pa. She received her first electric guitar at the age of 10, and has been studying under blues greats ever since.

 

 

 

 

Rafiki Features Ethiopian cuisine this week

In addition to their usual tasty offerings, this week Rafiki will be featuring Ethiopian dishes! Stop by for injera, a flat bread made with teff and allowed to ferment; atakilt wat, ginger cabbage with potatoes; and Ethiopian lentils, lentils seasoned with a berbere spice mix.

 

New seasonal produce at E. Fudd

This week E. Fudd & Son will have the very first of this season’s bicolor sweet corn, picked that morning! They will also have green beans, yellow beans, cucumbers, zucchini, tomatoes and more!

 

Bi-Weekly Vendors at the Market This Week

See the full list of this year’s vendors!

Weekly Market Meal

Every week we’re going to be featuring a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm! This week’s meal takes about half an hour to prepare.
Pounded Chicken Breast with Baby Zucchini and Tomato Basil Radiatori and Cinnamon Waffle Sundae
Shopping List:
1 split Chicken Breast per person (Canter Hill)
Tomato Basil Radiatori (Vera Pasta)
Baby Zucchini (E. Fudd & Son)
Cinnamon Waffles (Waffatopia)
Ice Cream (Roundtop Farm)
Wild Mushrooms (Davidson Exotic Mushrooms)
Chocolate bar (Sweet Salvation)
Butter (Roundtop Farm)
Olive oil (Mediterra)
Parmesan cheese, shredded style
Salt and pepper
bread or cracker crumbs
Pounded Chicken
  1. Pound the thick end of the breast about 5 or 6 times to tenderize and flatten slightly. Sprinkle with one tablespoon bread or cracker crumbs.
  2. Place 1 tablespooon butter and 1 tablespoon olive oil in a pan. Preheat the pan to medium heat. Add the chicken and saute 6 minutes.
  3. Turn chicken and saute for an additional 6 minutes.

While the chicken is cooking, start the zucchini:

  1. Rise zucchini and dry.
  2. Slice lengthwise making 6 pieces.
  3. Slice onion into 1/4 inch slices.
  4. Add 1 tablespoon butter or olive oil to skillet.
  5. Saute over medium heat for 3 minutes taking care not to burn the vegetables.
  6. Using a spatula, turn the vegetables and allow to cook an additional 2 minutes.

Directions for pasta: (pasta is excellent both warm or chilled)

  1. Cook radiatori as per package directions. This will take about 10 minutes.
  2. Clean mushrooms and slice into bite-sized pieces.
  3. Place one tablespoon olive oil in a sauce pan.
  4. Add the mushrooms and saute over medium heat for about 5 minutes. Stir frequently so they don’t burn.
  5. Drain the pasta and stir in the mushrooms and cheese.
  6. Season with salt and pepper.

Cinnamon Waffle Sundae:

  1. Melt chocolate in a small saucepan over very low heat.
  2. Cut the waffle in half and place 1 half in a shallow bowl.
  3. Add a scoop of chocolate or vanilla ice cream on the waffle.
  4. Pour melted chocolate over the ice cream.
  5. Top with remaining waffle.

 

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