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.