Thank You for a Great 2014 Farmers Market Season!!

Thank You…

…to all our vendors who’ve supplied us with fresh produce and meats, pastas, pizza, cupcakes, breads, wine, chocolate truffles, cheeses, kettle korn, guacamole, jarred spreads and specialty items, olive oil, pickles, Belgian waffles, coffee, spices, even homemade dog biscuits! And compost and knife-sharpening services! In rain or shine!

Thank You…
…to all the musicians who’ve performed this season, to local restaurants for food for events and food demos, to author April White, to WMGK’s Rock Squad, and to the Media-Upper Providence Library for providing so many great children’s activities!

And Thank You…
…to Media Farmers Market shoppers for embracing the Market and making it your go-to stop for fresh, seasonal food!

Thank you to all for making this the best Media Farmers Market season yet!!

A Reminder…
For those of you who placed turkey, bread, pies and mushroom orders with Media Farmers Market vendors for special pick-up before Thanksgiving, don’t forget to pick ’em up!

Help Us Plan the 2015 Season!
If you haven’t yet, please take this opportunity to fill out the Media Farmers Market survey. Won’t take more than ten minutes, mostly multiple-choice questions, and you’ll help us to shape our next season!  You know what you like, what you don’t like, where the Market can improve to better serve you and our community. Let us know! Please click here to go to the survey. Survey closes Sunday, November 30.

Consider Being a Volunteer in the New Season
Media Farmers Market is an all-volunteer organization, always happy to have new members. We’re taking a break over the holidays, but will reconvene in January, when we’ll be sending out our first newsletter of the season, and letting you know of specific volunteer opportunities. If you’re interested in the meantime, just email us at

Wishing Everyone a Happy Thanksgiving, Delicious December Holidays, and a Very Happy New Year!


Hot Apple Cider and Ginger Cookies Tomorrow!

Chilly November Day, Hot Apple Cider…!

…and ginger cookies! Media Farmers Market wraps up its fifth season tomorrow, and as a thank you for a great Market season, stop by the Market Manager’s Table for hot apple cider (provided by Fruitwood Farms) and ginger cookies! Just the thing as you’re shopping for sweet potatoes, squash and fall greens on a chilly November day!

Vendor Updates!
Brian from Waffatopia emailed to say he will definitely make it to tomorrow’s Market. Think “Punkin Spice” Belgian waffles for breakfast while you’re getting veggies out to chop for Thanksgiving dinner, and getting the turkey out to roast (or butternut squash if you’re vegetarian…see recipe below for butternut squash and apple soup)!

Melvin from Roundtop Farm called to let us know he won’t be at the Market Thursday, but is definitely still taking pre-orders. You can email him at He’ll be doing a pre-order drop on Tuesday, November 25, at the Media Farmers Market location from 4-6 p.m. He’ll also have extra eggs and pies!

Also taking pre-orders are Jerome Sheehan for breads and pies, Canter Hill and Maiale for meats, Meryle’s Mushrooms for mushrooms, mac and cheese, chili, quiche, and soup.

And don’t forget olive oils, vinegars, and jarred specialty items (Mediterra and Taste Artisanal Market), wine (Borderland Vineyard), seasoning spices (Mistress of Spice), chocolate (Sweet Salvation Truffles), and dinner the night before that’s practically ready to go (pasta and sauce from Vera Pasta, or salsa, chips and tamales from Taste of Puebla)!

Help Us Make Media Farmers Market Even Better!
Thank you for being a Media Farmers Market shopper! We’d appreciate a few minutes of your time to answer mostly multiple-choice questions on a survey the Media Farmers Market committee has created. Your answers will help us to know more about you as a Market shopper, what you enjoy about the Market, and where the Market can improve to better serve you and our community in the next season. Please click here to go to the survey.

Vegetarian Butternut Squash and Apple Soup
The following recipe has been adapted from The Culinary Institute of America’s The New Book of Soups (2009, Lebhar Friedman).

Makes 8 servings


  • 1 tablespoon unsalted butter
  • 1 1/4 cups diced onion
  • 1/3 cup diced carrot
  • 1/2 cup diced celery root
  • 1 tablespoon minced fresh ginger
  • 1 clove garlic, minced
  • 3 to 4 cups vegetable broth
  • 3 cups cubed butternut squash
  • 1 cup sliced tart apple
  • 1/4 teaspoon salt, or as needed
  • 1/4 teaspoon ground white pepper, or as needed
  • 1 teaspoon grated orange zest
  • 1 cup crème fraîche for garnish (optional)
  • 8 small pumpkins (about a pound each) or one large pumpkin


Heat the butter in a soup pot over medium heat. Add the onion, carrot, celery, ginger, and garlic. Cook, stirring frequently, until the onion is tender and translucent, 5 to 6 minutes.Add the broth, squash, and apple. Bring the broth to a simmer over medium-low heat and cook until the squash is tender enough to mash easily with a fork, about 20 minutes.While the soup is cooking, wash the pumpkins with mild soapy water, rinse thoroughly, and pat dry. Carve a lid off the tops and remove the seeds from inside.

Purée the soup using a handheld blender directly in the pot, with a sieve or a food mill, or in a countertop blender or food processor. Return it to the soup pot if necessary. Return the soup to a simmer over medium-low heat.

Season the soup as needed with salt, pepper, and orange zest.

You can serve the soup in heated bowls topped with a dollop of crème fraîche if desired.

Or, to serve the soup in pumpkins, place each pumpkin onto a plate and fill them with soup topped with a dollop of crème fraîche. If serving the soup in one large pumpkin, place the lid back on top to keep the soup warm. You can also offer the crème fraîche in a separate bowl on the buffet.


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


See you tomorrow at the Market!

Two More Markets Before Thanksgiving!

Pre-Order at Canter Hill!

Jen Kleeman at Canter Hill emailed to say, yes, they are taking pre-orders! A lot available. Here are the highlights! Thanksgiving sides: order now to reserve your hearty chicken stock, chicken or turkey sausage (to add to stuffing for a rich side dish), or lamb and pork roasts for those non-traditionalists. For all the other meals over the holiday, stock up on bacon, pancetta, scrapple and sausage for filling breakfasts, and chicken cuts, chicken and lamb sausage and duck, pork and lamb chops for quick but yummy dinners. Finally, for easy entertaining, Canter Hill has Duck Mousse and Pork Pate and South African Billtong and Droewors for high-protein, healthy snacks your guests will love They’re out of Heritage turkeys. Check online or at their table tomorrow about conventional turkeys. They can bring all of these things to the Media market, and a good idea to order ahead to ensure they have enough! Contact and other info is online.

Sharpen Your Knives for Thanksgiving Carving!
Whether you’re carving a firm butternut squash or a tender turkey, bring your knives to the Market tomorrow and let Neil Jacob of Neil’s Sharpening Service make sure they’re Thanksgiving-ready!

Apple and Sausage Stuffing

Photo by Mark Thomas
Styling by Stephana Bottom
Recipe from


  • 1 tablespoon unsalted butter, at room temperature
  • 1 tablespoon extra-virgin olive oil
  • 1 pound mild Italian sausage, casing removed
  • 1 large onion, diced
  • 2 celery ribs, diced
  • 2 cloves garlic, minced
  • 2 firm apples, peeled, cored and chopped
  • 3 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh parsley
  • 8 cups cubed French bread
  • Salt and pepper
  • 1 1/4 cups low-sodium chicken broth
  • 1 large egg, beaten
Preheat oven to 350ºF. Grease a 13-by-9-inch casserole dish; lightly coat one side of a large piece of foil with butter. In a large skillet over medium-high heat, warm oil. Add sausage and cook, stirring and breaking up into small pieces with a wooden spoon, until no longer pink, about 8 minutes. Use a slotted spoon to remove sausage to a large bowl; reserve fat in skillet.Add onion and celery to skillet and cook 5 minutes, stirring. Add garlic, apples, sage and parsley and cook 5 minutes longer, stirring often. Remove from heat and add mixture to sausage.

Add bread cubes to sausage mixture, toss until well combined. Season with salt and pepper and toss again. Gently stir in chicken broth, then egg. Spoon mixture into casserole dish, cover with buttered foil and bake for 40 minutes. Remove foil and bake about 20 minutes longer, until stuffing is crisp and golden on top. Serve warm.


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


See you tomorrow at the Market!