Hillside Farm’s Harvest Festival!

Farm Fun!

Hillside's market stand 9.24.13This Saturday, September 28th, celebrate the harvest at Hillside Farm’s 4th Annual Harvest Festival and support sustainable agriculture in Pennsylvania! Enjoy hayrides, sack races, educational activities, and homestead demonstrations. Enter the Pie Bake-Off to win a CSA (Community Supported Agriculture) share! Eats at the festival include locally sourced hamburgers and hot dogs from the grill and cobb oven pizzas made by Greener Partners farmers.

Hillside Farms is located at 111 Elwyn Road in Media. Admission is FREE! The event runs 11 a.m. to 3 p.m. (Rain date: Sunday, September 29.) Tickets will be sold inside to buy local food items, enter competitions, and play fun and educational games! For complete info for this event, go to

For more information about Greener Partners, of which Hilliside is a farm hub, and its focus on local and sustainable food and interactive educational programs, go to

A Little Bit Country…

Christine KinslowSinger/songwriter Christine Kinslow returns to the Farmers Market tomorrow!

Carrot Greens Pesto

Hillside carrots 9.25.13 croppedPesto is an easy and delicious way to enjoy the beautiful, bushy greens attached to Hillside Farm’s carrots each week! Recipes abound online. Here’s one from

  • 1 cup lightly packed carrot leaves (stems removed)
  • 6 Tbsp extra-virgin olive oil
  • 1 large garlic clove
  • 1/4 tsp kosher or fine sea salt
  • 3 Tbsp pine nuts, toasted (see Recipe Note)
  • 1/4 cup freshly grated Parmesan cheese

In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate for up to 2 days.

Makes about 2/3 cup

Recipe by Diane Morgan from Roots: The Definitive Compendium with More Than 225 Recipes, Chronicle Books (2012)

Toasting pine nuts, walnuts, hazelnuts and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Watch them closely so they don’t burn.




For a Complete List of Media Farmers Market Vendors, Click Here!



See you tomorrow at the Market!


Too Early to Order Your Thanksgiving Turkey?…

…Nope, the Time Is Now!

Canter Hill turkey 9.18.13Canter Hill has started taking orders for Heritage Thanksgiving turkeys, (and they’re 20% pre-sold already), so ask for your order form this week!

Along with order forms for turkeys, they’ll also be bringing a full selection of pork roasts (loin, shoulder and ribs) and lamb cuts for hearty meals, and fresh whole chickens and cuts. And, with fall officially arriving September 22nd, Canter Hill shares a great recipe that combines simple prep and braising, an ideal cool-weather combo. Try an economical lamb cut like shanks or neck by seasoning with salt and pepper, pan searing for a light golden sear on each side and then placing the meat in a covered pot in the oven at 400 degrees with equal parts of white wine and Canter Hill chicken stock (enough to cover 50% of the meat, leaving the remaining 50% above the liquid). Cook for two hours, turning the meat once so that the uncovered meat goes into the liquid. Throw in some carrots, celery, onions, butternut squash, potatoes or zucchini from your favorite Market produce vendors (add these after the first hour), and you have a one-pot meal!

Market Basket Winner!

IMG_1765Congratulations to RoseRita, our latest market basket drawing winner!

IMG_1773For your chance to win a basket full of farmers market goodies, just stop by the Market Manager’s Table and fill out a free raffle ticket for the monthly drawing.

For a Complete List of Media Farmers Market Vendors, Click Here!

See you tomorrow at the Market!


Market Share!

Sharing the Bounty of the Market, That Is…!
Ronnie Fine 9.11.13Inevitably, as the Market comes to a close each Thursday, there is some food left over. But it does not go to waste.

Ronnie Fine (pictured on the left), along with other volunteers, is a gleaner for the Media Food Bank. Ronnie collects food from the vendors and brings it right on over to the Food Bank, which is open on Thursdays, 7-8 p.m.

The Food Bank is currently serving 55-65 families per week, and is located on the Baker Street side of the First United Methodist Church of Media, between Lemon and Orange streets. For additional hours of operation and other services, call the Information Line at (484) 442-0033, or go to the Food Bank’s Facebook page.

Vendor Update
Carrie Balthaser of Basic Batters is sorry that she will not be able to continue at the Market this season, but intends to be back next year with her delicious selection of gluten-free products. You can still check them out online!

Music Tomorrow…
…by banjo-playing Steve Rusansky!

Deep-Dish Plum Cobbler
From the archives of Bon Appétit

plum cobbler6-8 servings.


  • 4 pounds slightly underripe plums, pitted and sliced into eighths
  • 1 1/2 cups sugar
  • 1/3 cup plus 2 tablespoons all-purpose flour
  • Finely grated peel of 1 small orange
  • 1 1/2 cups sifted unbleached all-purpose flour
  • 1/2 cup sifted stone-ground yellow cornmeal
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons well-chilled unsalted butter, cut into pieces
  • 3 tablespoons well-chilled solid vegetable shortening
  • 3 tablespoons whipping cream
  • 1 egg yolk beaten with 1 tablespoon water (glaze)
  • Vanilla ice cream

Combine plums, 1 1/2 cups sugar, 1/3 cup plus 2 tablespoons flour and orange peel. Let mixture stand 30 minutes, stirring occasionally.

Blend 1 1/2 cups flour, cornmeal, 2 tablespoons sugar and salt in processor 1 to 2 seconds. With machine running, add cream through feed tube 1 tablespoon at a time. Turn dough out onto lightly floured surface. With heel of hand, push small pieces of dough down onto surface away from you to blend butter and flour thoroughly. Gather dough into ball. Wrap in plastic. Refrigerate 20 minutes.

Preheat oven to 375°F. Lightly butter 1 1/2-quart baking dish about 3 inches deep. Pour plum mixture into dish. Bake until bubbly, about 25 minutes.

Roll dough out on lightly floured surface to thickness of 3/8 inch. Cut out rounds using 2 1/2-inch cutter. Using spatula, arrange rounds atop hot plums, overlapping slightly and leaving 1/2-inch border of filling around edge of dish. Brush dough with glaze.

Bake pie until crust is golden brown and juices are thick, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream.



For a Complete List of Media Farmers Market Vendors, Click Here!

See you tomorrow at the Market!



It’s National Mushroom Month!

September is National Mushroom Month, and there are two easy ways to to celebrate mushrooms: 1. Attend the 28th Annual Mushroom Festival in nearby Kennett Square, and 2. Treat yourself to mushrooms from Meryle Voytilla’s Mushrooms stand at the Media Farmers Market!

mushroom fest 9.4.13Kennett Square’s 28th Annual Mushroom Festival!

Kennett Square is the Mushroom Capital of the World, and every year they celebrate with a mushroom extravaganza! This year it’s Saturday and Sunday, September 7 and 8. Plenty of fun for the whole family to enjoy as you stroll down Mushroom Boulevard (State Street the rest of the year). Favorite events: the Grower’s Exhibit, Mushroom Farm Tours, the Culinary Tent, music on the Community Stage, live performances on the Children’s Stage, plus hundreds of vendors. Carla Hall, co-host of The Chew and former Top Chef contestant, returns to the Mushroom Festival on Sunday, September 8, with two shows. For tickets for Hall’s cooking demonstrations, and to check out the multitude of other events, like bobbing for mushrooms, go to

Make Your Own Mushroom Festival…

mushrooms 5 9.4.13…with mushrooms from Meryle’s Mushrooms stand. Take home an assortment—portabellas, crimini, small whites, shiitake and oyster—to create your own mushroom feast! Or enjoy one ready-made with take-home containers of mushroom soup and mushroom mac ‘n’ cheese, a taste of what Mushrooms Cafe offers at its location at the Brandywine River Antiques Market in Chadds Ford.

Mushroom Lettuce Wraps

Mushroom-Lettuce-Wraps-Just-A-Pinch 9.4.13Robyn from Add a Pinch offers this recipe on

Serves: 4-6


  • 1 tablespoon olive oil
  • 1 pound sliced portabella mushrooms
  • 1 (10-ounce) can cannellini beans
  • 1/2 medium sweet onion, diced
  • 1/4 cup diced bell pepper (green, red, yellow, or orange)
  • 1 medium tomato, diced
  • 1 clove garlic, minced
  • 1/2 teaspoon Worcestershire sauce
  • 8-12 Boston or Bibb lettuce leaves


Drizzle olive oil into a medium skillet over medium heat. Add mushrooms, beans, onion, peppers, tomato, garlic and Worcestershire sauce. Cook until onions and peppers have become tender, approximately 10 minutes, stirring often.

As mushroom mixture is cooking, wash lettuce leaves and place onto paper towels. Gently pat lettuce leaves dry with additional paper towels.

Assemble mushroom lettuce wraps by spooning about 1/4 cup of mixture into each lettuce leaf and placing onto a platter. Serve roasted red pepper ranch on the side.

Roasted Red Pepper Ranch

Serves: 1/2 cup


  • 1/4 cup prepared ranch dressing
  • 1/4 cup jarred roasted red peppers with juices from jar


Pour ranch dressing into 2-cup measuring cup. Blend roasted red peppers and add to ranch dressing. Stir well to combine. Pour into serving bowls for dipping or spooning onto lettuce wraps.

For more recipes and mushroom info, go to and


For a Complete List of Media Farmers Market Vendors, Click Here!

See you tomorrow at the Market!