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.


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

Wine and Cheese Pairing!

What Goes With What?!

Is it tangy cheese with a light wine? Is it rich cheese with a dry wine? Does blue go better with white or red? If you want to know, let Robin of Borderland Vineyard guide you to the perfect wine and cheese match! Start by choosing one (or more!) of Round Top Farm’s farm-fresh jack, cheddar or blue cheeses, made from 100% grass-fed cows. Melvin Stoltzfus, Jr., will gladly talk cheese attributes. Or start by choosing one (or more!) of Borderland’s merlots, reislings or chardonnays. Either way, be ready to enjoy an impromptu wine and cheese party when you get home!

Hmm…what to pair with wine next week? How about chocolate? Cheryl Ames and Sweet Salvation Truffles, which is at the market on alternate weeks, will be here next week. Robin will be happy to match wine to a Sweet Salvation chocolate bar or truffle, though she may have been overheard saying that all wines go well with chocolate!

Fresh Ravioli and Grilled Tomatoes with Blue Cheese Sauce

Recipe from

  • 17 ounces fresh cheese ravioli (check out Vera Pasta!)
  • 4 roma tomatoes
  • 1 tablespoon corn starch
  • 100 ml dry white wine
  • 5 1/4 ounces blue cheese, crumbled
  • 3 tablespoons sour cream
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely cut chives
  • fresh ground black pepper
Preheat oven to 200°F. Cook ravioli according to instructions and place on an ovenproof serving platter. Halve and grill tomatoes and add to platter with ravioli. Place in oven to keep warm. Blend corn starch with about a third of the wine. In a small saucepan bring remaining wine to the boil, and boil for 10 seconds. Whisk in the corn starch mixture and cook on low heat until thickened. Stir in crumbled blue cheese and stir until melted. Add sour cream, parsley, chives and black pepper and stir well until smooth. Spoon sauce over ravioli and tomatoes and serve.


Playing at the Market Tomorrow…Paraic & Erin!
Traditional Irish music!

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

See you tomorrow at the Market!

Learn About Safe Canning!

It’s Canning Season!

Bake pies, spread jams, simmer sauces, all with the fruits and vegetables you’ve preserved from summer’s bounty! Preserving fruits and vegetables is a time-honored way of enjoying the summer and fall harvest through the winter months. Penn State Extension has great courses and information online, and tomorrow they will be on hand in person to share safe canning techniques. Stop by their table with your canning questions!

Gardening for Butterflies
Butterflies are important pollinators in our local ecosystems but populations are feeling pressure as their habitat becomes small and scattered. Private home landscapes can provide critical habitat for butterflies and their hungry caterpillars. Join Landscape Designer Hannah LaCasse to learn which plants are best to attract and keep beautiful butterflies in your yard. An informational presentation highlighting threats to butterflies and keys to their survival will be followed by the development of a planting design catered to butterflies that is sure to enhance color and flutters around your home. Saturday, September 20, 9:30 a.m. to 11:00 a.m. at Tyler Arboretum, 515 Painter Road, Media. Pre-registration required; $20 for members, $25 for nonmembers. For pre-registration information and more, visit

Neil’s Sharpening This Week!
Neil Jacob is back, so bring your scissors, knives, and gardening tools!

Vendor Update!
Though sorry to leave us, last Thursday was Twelve Cupcakes’ last market with Media Farmers Market. They’re moving on to a full-time opportunity. To find out more about what they’re doing, and to see their products online, visit their website.

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

Roasted Carrot Soup
Recipe and photo from Fine Cooking online.

A tablespoon of ginger gives a nice, throat-warming heat to this soup, which tastes best if it sits in the fridge several hours or overnight.

  • 1 lb. carrots, peeled and cut into 3-inch lengths
  • 1 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 1/2 medium onion, cut into medium dice (to yield about 3/4 cup)
  • 1 large rib celery, cut into medium dice (to yield about 1/2  cup)
  • 1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled)
  • 2 cups homemade or low-salt chicken broth
  • 1 tsp. kosher salt
  • 1/8 tsp. ground white pepper
  • Chopped fresh chives or chervil for garnish (optional)

Heat the oven to 375°F.

Put the carrots in a medium baking dish (11×7-inch is a good size, or any dish that will hold the carrots in a single layer without touching) and drizzle them with the olive oil. Toss them to coat well and roast, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places, about 1 hour.

Melt the butter in a medium (at least 3-quart) heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool somewhat (or completely).

Purée the soup in a blender in batches, never filling the blender more than a third full, and bearing down firmly on the towel-covered lid so the soup doesn’t come flying out. If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like. Otherwise, refrigerate for up to five days; reheat gently and taste for salt before serving.


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

See you tomorrow at the Market!

One Day Only…Prickly Pear Fruit Products at Tomorrow’s Market!


A Taste of What’s Local in Arizona!
Formerly from Media, Chris and Anne-Marie Hansel have been living in Tonto Basin in the northern part of Arizona since 2005, and raising and harvesting prickly pear cactus on their acre and a half for most of that time. This vibrant desert plant has been used for food and medicine for hundreds of years. With a taste similar to watermelon, high in fiber, antioxidants, and carotenoids, it is a completely natural renewable food, with no need for chemicals or pesticides to grow them.

Chris and Marie are visiting the area and will be at Media Farmers Market for one day only tomorrow, with a wide assortment of their prickly pear products: jams, jellies, syrups, and straight prickly pear juice. Come out and say hi to Chris and Anne-Marie and find out more about prickly pears and Arizona!

Local Patisserie Come to Media Farmers Market!
Tat’s Yummies joins Media Farmers Market this week. Based in Wilmington, DE, this European-inspired bakery offers delicious treats like petit fours, macaroons, biscotti, fruit tarts, lekerli, tuile, and fruit pies! Baked goods are handmade, using the freshest ingredients available, and, when possible and in season, ingredients are from local farms and dairies.Travel to Switzerland, France, Italy, and Germany with every bite!

Market Basket Winner!
Congratulations to August’s Market Basket winner! For your chance to fill a basket with farmers market bounty, stop by the Market Manager’s table and fill out a raffle ticket.

Mushroom Festival This Weekend!
For all things mushroom, you can’t beat Kennett Square’s annual Mushroom Festival! Held every year on the weekend after Labor Day, this year’s festival is Saturday and Sunday, September 6 and 7. The Festival stretches a mile and features culinary events, growing exhibits, farm tours, children’s entertainment, and nearly 200 vendors. Haven’t tried mushroom ice cream yet? Here’s your chance!

Playing at the Market Tomorrow…Shillelagh Law Firm!
Playing folk and Irish traditional, Shillelagh Law Firm plays at the Market tomorrow! Find out more on reverbnation.

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


See you tomorrow at the Market!