Truffles and Butters for Bath and Home!

Care for Home and Body with Eco-Friendly Products!

Blackberry and vanilla-scented soap, laundry butter, bath teas, rose bath truffle…these are just a few of the inviting names for Nether Providence Soap Company’s line of eco-friendly bath, body and home care products. Owner Saarene Panossian is a scientist-turned-entrepreneur, committed to creating safe and natural personal-care products. The natural colorings come from clays, spices, teas, flowers, leaves, and roots. No artificial or synthetic colors are ever used. Soaps are naturally scented with essential oils (or fragrance oils in instances where certain essential oils are not available in a sustainable manner). All fragrance oils are phthalate-free. Laundry butters are not only effective and phosphate-free, but they can also be used to cut through tough grease on your stove, and several Media Farmers Market committee members became quick fans of the laundry stain stick!


Nut Butters at Roundtop Farm!

If you haven’t tried them yet, check out the selection of nut butters now available at Roundtop FarmPeanut butter, chocolate peanut butter, and almond butter, with organic options. They come in large and small sizes, so you can bring home an assortment in the size that’s just right for you!


Produce This Week!

Fruitwood Farm: watermelons, cantaloupes, tomatoes, stone fruit
E. Fudd & Son: Beauregard (orange-flesh) sweet potatoes, second planting of bi-color sweet corn, shelled lima beans, heirloom cherry tomatoes, hard-neck garlic
J&J Farm: Malabar Spinach, potatoes, tomatoes, blackberries, zephyr summer squash, pickling cucumbers, cherry tomatoes, watermelon, herbs, Japanese onions, eggplant, peppers, New Zealand spinach, swiss chard, aloe plants, arugula
(Longview Farm will be back next Thursday.)


July’s Market Basket Winner Gathering 

Media Farmers Market Goodies!


Don’t forget to fill a raffle ticket at the Market Manager’s Table for your chance to win!


Spinach Risotto

Recipe and photo courtesy of David Rocco at






  • Salt
  • 14 ounces Arborio rice
  • Bunch fresh spinach
  • 5 ounces soft ricotta cheese
  • Freshly grated Parmigiano Reggiano cheese
  • 2 tablespoons unsalted butter
  • Extra-virgin olive oil, for drizzling

In a pot, bring salted water to a boil, and add the Arborio rice. Stir constantly for the first minute to prevent the rice from sticking to the pot.

In a separate pot, add the spinach along with 1/4 cup of water, and cook for a few minutes. Once the spinach has softened, remove it from the heat, and puree using a food processor.

Cook the rice for approximately 12 minutes, or before the rice gets to the al dente stage. Pour most of the water out of the pot, leaving 1/4 of the water behind with the rice. Add the pureed spinach to the rice, and cook a few minutes more on low heat.

Add the soft ricotta, grated cheese and butter into the rice, and stir until it is uniform and creamy. Salt to taste.

Transfer the rice to a warm plate and drizzle with extra-virgin olive oil. Serve immediately.


For the complete list of vendors,

visit the Media Farmers Market Vendors page!


See You Tomorrow at the Market!

Specialties and Specials at Tomorrow’s Farmers Market!

Pelta’s Smoked Specialties!

Lee Pelta of Pelta’s Smoked Specialties has been experimenting with smoked foods since 1986. First it was turkey, then cured chicken, basil-buttered shrimp, and eventually salmon. As Lee developed his mesquite-wood- and alder-wood-smoked fish, he fit in catering jobs between engineering jobs, eventually taking his food business wholesale in 2007. While living in Thailand the past two years, Lee even sold cold smoked salmon to two Danish chefs for their restaurants there. Back in the States, Lee now has a storefront (he bought Stosh’s in Clifton Heights), and has a table at Media Farmers Market every other week (he’ll be here tomorrow), bringing his smoked specialties directly to market shoppers. You can also order ahead by calling 484.461.6204! If you missed Lee’s salmon sliders recipe in a recent newsletter, you can find it on the Media Farmers Market website here.

Celebrate National Waffle Day!

What better way to celebrate National Waffle Day on Monday, August 24, than with your favorite waffle from Waffatopia—and all Waffatopia waffle paks will be $2 off at Media Farmers Market tomorrow. If any one of the waffles in your purchased pak has a special sticker on the back, the whole pak is free! Any purchase also receives a special discount code for use on! They were recently featured on Food Network’s American Food Finds, but Market shoppers are already familiar with the yeast-fermented dough and Belgian pearl sugar that give these waffles their distinctive, mildly sweet, caramelized flavor. Handmade and baked on cast-iron waffle makers, you’ll enjoy these flavors any time of day: classic cinnamon and vanilla, chocolate-stuffed, maple bacon (a customer favorite!), beer waffles (made with Victory Golden Monkey® Belgian-Style Tripel), and lemon blueberry, just for the summer!

New Items and More Vendor Specials This Week!

Cinnamon kettle corn special! J&J Kettle Korn is offering cinnamon kettle corn tomorrow in addition to their classic kettle corn. You don’t want to miss it…this will be a one-time special treat for the Market!

New dumpling flavor! This week International Dumping Company debuts their peaches n’ cream pulumpas! Pulumpas are a sweet dessert ravioli, and these are filled with fresh peaches and sweetened mascarpone cheese. Also this week, they’ll have their summer seasonal pierogi: potato-tomato Swiss. These pierogi have a beautiful red tomato dough filled with a creamy potato, homemade sun-dried tomato and Swiss cheese filling. See the recipe below for a quick meal!

And Bow Wow Treats joins Media Farmers Market this week with dog treats and jerky!

Melons and More at Produce Vendors!

Look for these luscious August vegetables and fruits at the produce vendors tables tomorrow!
E. Fudd & Son: shelled lima beans, butternut squash, sweet Lilliput melons, beginnings of lettuce, Beauregard (orange-flesh) sweet potatoes, and, for a little while longer, baskets of plum tomatoes
Fruitwood Farm: watermelons, cantaloupes, corn, tomatoes,  zucchini, peaches, nectarines
J&J Farm: leeks, watermelons, cucumbers, garlic, peppers, Malabar spinach
Longview Farm: cut greens, peaches, melons, beets, squash, cucumbers, tomatoes


Vendor Update

Meryle at Mushrooms wanted us to pass along that she will be away for the next three markets, but will be back by mid-September!

Library Has Crafts Table for Kids Tomorrow!

The Media-Upper Providence Free Library is back at Media Farmers Market tomorrow with a crafts table for kids. Stop by with your young shopper for some crafts fun…and to get the latest update on the new library construction!

Playing at the Market Tomorrow…Norm LeDonne!

Norm LeDonne and his marvelous guitars are back at the Market tomorrow!

Potato-Tomato Swiss Pierogi with Sun-Dried Tomato Butter

Recipe and photo courtesy of International Dumpling Company


  • 1/4 cup sun-dried tomatoes (drained and dried if in liquid)
  • 2 sticks room temperature butter
  • Kosher salt to taste


Pulse tomatoes in food processor until finely chopped. Add butter and salt. Pulse until combined and whipped.
Gently boil potato-tomato pierogi until all pierogi are floating. Drain. Gently toss in a little melted butter to keep from sticking.
Serve pierogi with a dollop of sun-dried tomato butter.Enjoy!

For the complete list of vendors, visit the Media Farmers Market Vendors page!


See You Tomorrow at the Market!

Sample Mushroom Goodies at Tomorrow’s Market!

Enjoy a Mini-Feast of Mushrooms!

Meryle at Mushrooms will have chili and mac ‘n’ cheese for shoppers to sample at tomorrow’s Market! Meryle’s creamy mac ‘n’ cheese is made with white mushrooms and a combination of mozzarella and cheddar cheeses. Her vegetarian chili is filled with shiitake, portabella and white mushrooms! Have a taste there…then buy some to bring home, as well as your pick of creminis, oysters, portabellas, and shiitakes for your own mini-feast!


Vendor Notes!

Aunt Rakie’s will not be at the August 20 and 27 markets—summer vacation!—but they’ll be back in September with their challah and rugalach!

Look for Jacob’s Raw at tomorrow’s Market, and pick up your favorite sauerkrauts, dressings and tonics!

Playing at the Market Tomorrow…Fishcastle!

Catherine Braik Selin and Cyril Everett Caster are FishCastle, and they’re back at tomorrow’s Market with their lively and versatile repertoire for all ages!


E. Fudd & Son Tomato Sauce

This tomato sauce recipe comes from Bill and Janice of E. Fudd & Son!

Note: Since most of the time you will probably be using “regular” tomatoes—which have more juice—and not plum tomatoes, you will be pouring off excess juice during the cooking process, which can serve as fresh tomato juice —or other blended tomato drinks (think Bloody Marys!) — seasoned as you like.  This is why you will not be adding olive oil during the oven process.

Use a stainless baking pan with moderate sides.

Lightly core, trim and sparsely cut out imperfections from tomatoes. Then quarter them and fill baking pan with one level of tomatoes. Using a 10″ x 14″ pan as reference, add 1/2 teaspoon each of garlic powder, onion powder and sweet Hungarian paprika (remember, you want to drink the juice!). You could also add 1/4 teaspoon each of crushed oregano or basil, fresh ground black pepper…a blast of balsamic vinegar can’t hurt…you get the idea!

Preheat oven to 400° F. Place tomatoes in oven on middle rack. Set timer for 25 minutes. After 25 minutes, stir the tomato mixture around, gently pressing with slotted spoon. Using a mesh strainer, pour off most of the liquid into a bowl, putting the contents of the strainer back onto the baking pan.

Reset timer for 20 minutes. During this time feel free to strain off more liquid, making sure baking time is a full 20 minutes. Pour off most of the juice.

Return tomatoes to oven. Turn oven to broil. Stay close by, because some tomato skins begin to char or blacken. That’s what you want!

Remove from oven, let cool a bit, then process tomatoes. (Tip: Bill and Janice use a food press, separating skin and seeds from tomatoes as they’re pressed through a sieve).

Pour sauce into pint and/or quart containers (more liquid may come to the can add that to your “tomato juice”). You can freeze up to 10 months…just in time for the next tomato crop!!!

You now have the beginnings of an amazing tomato sauce. Go your own way….continue cooking the sauce, adding onions, peppers, garlic and herbs…and now add a quality olive oil!  Boost with some tomato paste if you’d like. Browned bones…all-day sauce with meatballs…go for it! Seafood tomato sauce, plus shrimp sauce. Cook until thicker with herbs, oregano…and there’s your pizza sauce!


For the complete list of vendors, visit the Media Farmers Market Vendors page!


See You Tomorrow at the Market!

Celebrate National Farmers Market Week at Media Farmers Market!

What better way to celebrate National Farmers Market Week (August 2-8) than to shop your very own local farmers market?! Read below for this week’s highlights, and visit our Vendors page for a complete list of vendors bringing you their locally raised and crafted products each week!

Welcome, Blue Band Coffee!

Blue Band Coffee, from Swarthmore, PA, joins Media Farmers Market’s 2015 season tomorrow, bringing their single-origin coffees and signature blends! Roasting beans to order in small batches, Blue Band buys fair trade organic coffee as well as farm gate coffee (coffee distributor paid above fair trade minimums) from coffee growers who use sustainable farming techniques. Try a sample of their hot coffee, and bring home a bag of their Costa Rica la Pastora, Sumatra Mandheling, Swarthmore Sunrise (their summer blend), or other tasty roast. They’ll also have cold brewed coffee…perfect for a hot August day!

Homemade Pasta from Vera Pasta!

Based in West Chester, chef Joe D’Andrea brings his inspired pastas each week to Media Farmers Market. His love of cooking, inherited from his grandmother, led Joe to study cooking at the Italian Culinary Academy in Manhattan, the International School of Italian Cuisine in Parma, Italy, and interning in Sorrento, Italy. Whether you’re looking for dried, fresh, stuffed or layered pastas, Vera Pasta’s got it! Dried fusilli, rigatoni, and spinach penne; fresh bucatini, whole wheat, and fresh basil; ravioli fillings like eggplant parm, and wild mushroom and sage; and traditional and spinach lasagna! Add homemade marinara sauce or salsa rosa, and dinner’s ready! Vera Pasta was awarded 2014 “Best of the Main Line” for From Scratch Pasta by Main Line Today magazine!

Produce This Week!

Check out produce vendors Fruitwood FarmE. Fudd & Son, and J&J Farm for tomatoes, corn, beans, and more! Longview Farm will be here this week as well with tomatoes, cut greens, cucumbers, squash, basil, and chives. And you can always count on Meryle at Mushrooms for portobello, cremini and shiitake mushrooms, plus mushroom quiche, chili, and mac and cheese.

Food Network Discovers Waffatopia!

Speaking of mac and cheese, Brian and Andrea Polizzi and Waffatopia are featured on the “Mac and Cheese in a Pie, Please!” episode of Food Network’s Great American Food Finds. The hosts spot a Belgian waffle van on the street, and are compelled to follow it back to company headquarters! Check for times here.

Attend Borderland Vineyard Event and Support Pet Rescue!

Visit Borderland Vineyard this Saturday and Sunday, August 8 and 9, to celebrate wine and pets. The event helps support CompAnimals Pet Rescue. CompAnimals is a no-kill shelter that specializes in the “unadoptables,” such as cats and dogs missing hair, animals needing surgery prior to adoption, sick kittens or puppies, and any animal that just needs a little extra TLC before finding that forever home. Borderland will donate $1 to CompAnimals for every bottle of wine sold on August 8 and 9. Click here for location, times, and the full, fun event schedule of music, vendors and tastings!

Hot-Smoked Salmon Sliders

Yield: 5-8 servings
Time: 20 minutes
Recipe and photo courtesy of Lee Pelta


You’ll find Pelta’s Smoked Specialties at Media Farmers Market every other week. This recipe features Lee’s honey-brined, mesquite wood-smoked salmon!


  • 8 ounces Lee Pelta’s hot-smoked salmon, skin removed and coarsely shredded
  • 1 tablespoon minced scallions
  • 2 tablespoons minced dill
  • 1 tablespoon lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 16 small dinner rolls such as brioche or potato rolls
  • 16 thin slices peeled cucumber
  • 16 toothpicks (plain, no fancy tops)

In a bowl, mix scallions, dill, lemon juice, mustard and olive oil.

Fold in salmon and season with salt and pepper.

Place cucumber on bottom half of roll. Divide salmon mixture among roll bottoms and cover with tops of rolls, secure with toothpicks.

Place sliders in toaster oven and toast for one minute. Remove and serve.



For the complete list of vendors, visit the Media Farmers Market Vendors page!


See You Tomorrow at the Market!