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This week at the Market!

Neil’s Sharpening Service This Week
Bring your knives, clipper blades, lawnmower blades, garden tools and more to the market this week, Neil’s Sharpening Service will be here! This is likely to be his last appearance at the Market this year, so make sure your knives are ready for that Thanksgiving feast!

Reserve Your Thanksgiving Turkey Now
Canter Hill is now taking reservations for Thanksgiving turkeys. Available in both heritage breed and conventional, these turkeys are sure to be delicious! Order at the Canter Hill table this week to guarantee your turkey!Two giveaways at the Market this week!

  1. Free Market Tote with purchase – Shop any vendor at the market this week and receive a FREE canvas tote bag! Made from 100% recycled cotton and made with fair wage and labor practices, this tote is sure to become your new favorite. Limit 1 per customer, while supplies last.
  2. Free prizes for the kids – We didn’t forget the kiddos! Bring them by the table at the Manager’s Tent to pick out a FREE prize!
Market Begins Fall Hours This Week
Due to cooler weather and diminishing light, beginning this week the Market will be closing at 6:30. We have just three markets left this season, our regular season will be ending at the end of October. But don’t miss our Holiday Market in November…Mark Your Calendar for our Holiday Market

The Market’s regular season will end this year on October 27. But we will return on November 17th for a very special Holiday Market! Plan to come out and get the freshest ingredients for your Thanksgiving dinner! The Holiday Market will be held in the Media Theater lot on Thursday, Nov. 17 from 3 to 6:30 pm. See you there!Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors, click here!
Weekly Market Meal
Every week we feature 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!Chicken Burgers with Corn and Romanesco BroccoliShopping List:
2 -1 lb. Packages ground chicken (Canter Hill)
Whole Wheat or plain sandwich rolls (Big Sky)
Corn (E. Fudd & Son)
Romanesco Broccoli (The Farm Stuff)
Red Onion (The Farm Stuff/ E. Fudd)
Tomato (E. Fudd)
Wine (Stone & Key Cellars)
Olive oil (Mediterra)
Favorite burger toppings: mustard, ketchup, etc.
Salt

  1. Shuck corn and slice tomato and onion.
  2. Fill two large pots with water and bring to a boil.
  3. Form ground chicken into patties.
  4. Place 1/4 cup olive oil in saute pan and bring to medium-high heat. Add the chicken patties, cooking 4 to 5 minutes on each side, turning once.
  5. Add the broccoli to one boiling pot and the corn to the other. Cook about 5-6 minutes and drain.
  6. Sprinkle the Broccoli with 1⁄2 teaspoon salt and 2 tablespoons olive oil.
  7. Serve patties on Big Sky sandwich buns and top with sliced tomato, onion, and your burger favorite toppings.
Visit the Recipes page  for all of our great dishes!

This week at the Market!

Neil’s Sharpening Service Next Week
Get your knives, clipper blades, lawnmower blades, garden tools and more ready for next week, Oct. 13  when Neil’s Sharpening Service returns to the Market. This is likely to be his last appearance at the Market this year, so make sure your knives are ready for that Thanksgiving feast!Reserve Your Thanksgiving Turkey Now
Canter Hill is now taking reservations for Thanksgiving turkeys. Available in both heritage breed and conventional, these turkeys are sure to be delicious! Order at the Canter Hill table this week to guarantee your turkey!Vote for Our Own Nether Providence Soap Company
Media’s own Nether Providence Soap Company has been entered into the The BRASSY awards. These awards recognize entrepreneurs and their businesses. The top 5 vote-getters will each receive mentorship from business luminaries at a special one-day Seller Summit, a $10,000 cash prize, and more. If she is a winner, owner Saarene hopes to use the prize money to invest in Fair Trade ingredients for her product lines. You can vote every day, and we ask that you vote often for NP Soap!

Mark Your Calendar for our Holiday Market

The Market’s regular season will end this year on October 27. But we will return on November 17th for a very special Holiday Market! Plan to come out and get the freshest ingredients for your Thanksgiving dinner! The Holiday Market will be held in the Media Theater lot on Thursday, Nov. 17 from 3 to 7pm. See you there!

For a full list of this year’s vendors, click here!

Weekly Market Meal
Every week we feature 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!Crock Pot Pot Roast with Mashed PotatoesShopping List:
1 chuck roast or other cut suitable for stew (Canter Hill)
Olive oil (Mediterra)
1 pound carrots, peeled and cut into large chunks (E. Fudd/The Farm Stuff)
2 pounds potatoes, peeled and cut into large chunks (E. Fudd/The Farm Stuff
1 onion, peeled and cut into large chunks (E. Fudd/TheFarmStuff)
2 stalks celery, cut into large chunks
1 cup beef broth
1 tablespoon corn starch
butter
milk
salt
pepper

SEASONING MIX –
2 tablespoons steak seasoning
1 tablespoon kosher salt
couple sprigs of fresh thyme (E. Fudd)
couple sprigs of fresh rosemary (E. Fudd)

  1.  Remove thyme and rosemary from stems. Combine together seasoning mix in a small bowl.  Set aside.
  2. Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side.
  3. Heat a skillet over medium- high heat. Sear both sides of the meat.  Transfer roast to slow cooker. Place a few springs of fresh thyme and rosemary on top of the meat, if desired.
  4. Place the vegetables minus potatoes in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes – stirring occasionally.
  5. Transfer the vegetables to the top of the roast in the slow cooker.  Pour in the beef broth. Cover with lid.
  6. Cook on low for 9 hours or on high for 6 hours.
  7. Bring a pot of salted water to boil. Add potatoes and cook until soft. Drain.
  8. Mash potatoes with desired amount of butter and milk. Add salt and pepper to taste.
  9. Transfer liquid from crock pot to a small sauce pan and bring to a simmer over medium heat on the stovetop.  Whisk together the cornstarch with a little water.  Blend into the pan juices while whisking.  Bring back to a simmer until thickened.  Taste and adjust seasoning as needed.
  10. Remove meat from crock pot and gently shred with 2 forks, removing any large pieces of fat. Return meat to crock pot and add thickened sauce. Stir gently to combine.
    OR Remove meat and slice, place onto large serving platter. Add vegetables and pour thickened sauce over.
  11.  Serve meat and vegetables over mashed potatoes.
Visit the Recipes page for all of our great dishes!

There’s a whole lot of Market news this week!

Percy Shaw returns to the Market
Percy Shaw, the One Man Band, will be returning to the Market this week! His country-folk sound is always a favorite. Shaw strums his guitar, and keeps rhythm on the drums, while singing and playing harmonica.Reserve Your Thanksgiving Turkey Now
Canter Hill is now taking reservations for Thanksgiving turkeys. Available in both heritage breed and conventional, these turkeys are sure to be delicious! Order at the Canter Hill table this week to guarantee your turkey!Vote for Our Own Nether Providence Soap Company
Media’s own Nether Providence Soap Company has been entered into the The BRASSY awards. These awards recognize entrepreneurs and their businesses. The top 5 vote-getters will each receive mentorship from business luminaries at a special one-day Seller Summit, a $10,000 cash prize, and more. If she is a winner, owner Saarene hopes to use the prize money to invest in Fair Trade ingredients for her product lines. You can vote every day, and we ask that you vote often for NP Soap!

Mark Your Calendar for our Holiday Market

The Market’s regular season will end this year on October 27. But we will return on November 17th for a very special Holiday Market! Plan to come out and get the freshest ingredients for your Thanksgiving dinner! The Holiday Market will be held in the Media Theater lot on Thursday, Nov. 17 from 3 to 7pm. See you there!

Media Farmer’s Market to be Featured at Farm to Table Plein Air Art Show
During the summer local Philadelphia artists have been hard at work capturing the beauty of area farms, wineries and farmer’s markets for the upcoming Farm to Table Plein Air Art Show. This unique show will feature watercolor, oil, and pastel paintings that feature the rich agricultural heritage of the area. All works for the show were painted on site, or ‘plein air.’  Artist Jeanne Bruneau visited the Media Farmers Market earlier this season to paint the Market.

The Farm to Table Plein Air Art Show will run from November 4 to 25th at the Frame Station Gallery in Berwyn, Pa. The opening is Nov. 4 at 6pm and will include hors d’oeuvres crafted from the bounties of featured farms. Be sure to look for Jeanne’s finished painting of our Market!

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors, click here!
Weekly Market Meal
Every week we feature 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!Autumn Roasted Chicken with Tuscan Potato Salad, Parlsey Carrots, and Steamed BroccoliShopping List:
Whole Chicken (Canter Hill)
Carrots (The Farm Stuff / E. Fudd & Son)
Broccoli (The Farm Stuff)
Cherry Tomatoes (E. Fudd & Son / The Farm Stuff)
Green Beans (E. Fudd / The Farm Stuff)
Parsley (E. Fudd & Son)
Thyme (E. Fudd & Son)
Olive oil (Mediterra)
Balsamic Vinegar (Mediterra)
3 lbs New Potatoes (E. Fudd & Son)
Butter
Capers
Herbes de Provence
salt
pepper

Chicken:

  1. Mix 1 tablespoon softened butter with 2 – 3 tablespoons minced parsley & thyme or Herbes de Provence.
  2. Loosen breast skin on the chicken breast using finger tips and smear the herb mixture under the skin. Sprinkle the chicken lightly with salt and pepper (optional).
  3. Roast at 325* for 20 minutes per pound.
  4. Remove from oven and allow to stand 10 minutes before slicing
Tuscan Potato Salad:
  1. Mix 1/2 cup olive oil with 1/2 cup balsamic vinegar. Mince 1/3 cup of parsley and cut tomatoes in half.
  2. Cut potatoes into bite-size pieces and boil about 15 to 20 minutes in water. Potatoes should be just fork tender. Remove potatoes from water and add green beans to boiling water and cook for 8 minutes.
  3. While beans cook, toss hot potatoes with oil mixture and cool.
  4. Drain and cool beans.
  5. Add beans, capers, tomatoes, and parsley to potatoes. Mix, add salt and pepper to taste. Chill until ready to serve

Broccoli: Cut into florets and steam until tender, about 8 to 10 minutes.

Carrots: Cook in boiling water until fork tender, about 8 to 10 minutes. Drain and toss in 2 tablespoons of butter and 2 tablespoons minced parsley.

Missed a recipe? Visit the Recipes page for all of our great dishes!

Happy Fall!

Celebrate the arrival of Fall!
Fall flavors are beginning to arrive at the Market! Find honeynut, butternut, acorn and spaghetti squash; potatoes; and turnips at E. Fudd & Son. The Farm Stuff has lots of mixed winter squash, concord grapes, cauliflower, and broccoli. Stop by to see what’s arriving this week!
 
 
Vincent James returns to the Market
Vincent James “soft rocks” his way back to the Market this week!  Make sure you stop by and take a listen this talented perform easy listening originals and covers.

Mark Your Calendar for our Holiday Market

The Market’s regular season will end this year on October 27. But we will return on November 17th for a very special Holiday Market! Plan to come out and get the freshest ingredients for your Thanksgiving dinner!

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors, click here!
Weekly Market Meal
Every week we feature 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!

BBQ Shredded Chicken with Green Beans and Corn

Shopping List:
2 chicken breasts (Canter Hill)
green beans (E. Fudd/The Farm Stuff)
1 onion (The Farm Stuff)
corn on the cob (E. Fudd/The Farm Stuff)
1 oz bottle BBQ sauce
butter
salt & pepper
chicken or vegetable broth (optional)

  1. Put a pot of well salted water on to boil. Snap green beans and rinse. Once water in boiling, add beans.
  2. While beans cook, trim chicken breasts if needed and cut into smaller, tender-sized pieces.
  3. Add BBQ to a pan on medium heat. If sauce is very thick, thin with broth to a slightly thinner consistency. Bring sauce just to a simmer, stirring often to prevent scorching.
  4. Cut onion in half and thinly slice each half. Add onions and chicken pieces to sauce, making sure chicken is covered in sauce. Stir occasionally to prevent sauce from scorching and turn chicken once.
  5. Wrap shucked ears of corn in damp paper towels and microwave for about 5 minutes, adding 1 to 2 minutes for each additional ear of corn. Once done, remove from microwave and let rest until cool enough to handle. Cut corn from cob and mix in a bowl with a tablespoon or two of butter and salt and pepper to taste.
  6. Cook chicken until no longer pink. Remove chicken pieces and shred using two forks. Place shredded chicken back in pan with sauce and onions and stir to combine.
  7. Cook beans until desired doneness. Drain. Toss with butter if desired.
Missed a recipe? Visit the Recipes page for all of our great dishes!

This week at the Media Farmers Market

Christine Kinslow serenades the Market
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, folk, contemporary, and her own compositions. Stop by the Market between 3 and 5pm to enjoy her performance.

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors,visit our website!
Weekly Market Meal
Every week we feature 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!Cajun Chicken Spaghetti Squash Bake

Shopping List:
1 medium spaghetti squash (The Farm Stuff)
2 tablespoons olive oil, divided (Mediterra)
1 teaspoon salt, divided
¼ teaspoon pepper
1 pound boneless skinless chicken breasts, chopped into small cubes (Canter Hill)
1 tablespoon + 1 teaspoon Cajun seasoning
½ onion, chopped (The Farm Stuff / E. Fudd)
2 cloves garlic, finely chopped (E. Fudd)
1 red bell pepper (The Farm Stuff /  E. Fudd)
1 green bell pepper (The Farm Stuff /  E. Fudd)
3 roma tomatoes, diced (E. Fudd)
2 ounces reduced fat cream cheese
¼ cup chopped flat leaf parsley (E. Fudd)
3 tablespoons shredded parmesan cheese

  1. Pre heat oven to 350 degrees. Cut squash in half lengthwise. Scoop out the seeds. Brush each half lightly with olive oil and sprinkle with salt and pepper. Place in oven, flesh side up, and roast until skin is tender. Remove from oven and cool. Once cool, scrape the strands from each half. (This step can be performed ahead of time and the squash can be refrigerated until needed.)
  2. Cube chicken breasts and toss in 1 tablespoon of cajun seasoning until evenly coated.
  3. Add 1 tablespoon olive oil to large saute pan (preferably oven safe) over medium-high heat. Add chicken and saute until chicken is browned. Remove chicken from pan. Drain pan if necessary.
  4. In the same pan, add 1/2 tablespoon olive oil. Add the onion and peppers and sprinkle with 1/2 teaspoon salt. Saute until softened. Add the garlic and saute until fragrant.
  5. Add diced tomatoes and cream cheese. Stir until combined.
  6. Add the chicken and squash to the pan and stir until combined.
  7. If using an oven safe pan, place it in the oven. Or, transfer the mixture to a casserole dish. Make for 20 minutes at 350 until the edges are slightly crispy.
  8. Garnish with fresh chopped parsley and Parmesan cheese before serving.
Missed a recipe? Visit the Recipes page on our website for all of our great dishes!

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