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There’s a whole lot of Market news this week!

Percy Shaw returns to the Market
Percy Shaw, the One Man Band, will be returning to the Market this week! His country-folk sound is always a favorite. Shaw strums his guitar, and keeps rhythm on the drums, while singing and playing harmonica.Reserve Your Thanksgiving Turkey Now
Canter Hill is now taking reservations for Thanksgiving turkeys. Available in both heritage breed and conventional, these turkeys are sure to be delicious! Order at the Canter Hill table this week to guarantee your turkey!Vote for Our Own Nether Providence Soap Company
Media’s own Nether Providence Soap Company has been entered into the The BRASSY awards. These awards recognize entrepreneurs and their businesses. The top 5 vote-getters will each receive mentorship from business luminaries at a special one-day Seller Summit, a $10,000 cash prize, and more. If she is a winner, owner Saarene hopes to use the prize money to invest in Fair Trade ingredients for her product lines. You can vote every day, and we ask that you vote often for NP Soap!

Mark Your Calendar for our Holiday Market

The Market’s regular season will end this year on October 27. But we will return on November 17th for a very special Holiday Market! Plan to come out and get the freshest ingredients for your Thanksgiving dinner! The Holiday Market will be held in the Media Theater lot on Thursday, Nov. 17 from 3 to 7pm. See you there!

Media Farmer’s Market to be Featured at Farm to Table Plein Air Art Show
During the summer local Philadelphia artists have been hard at work capturing the beauty of area farms, wineries and farmer’s markets for the upcoming Farm to Table Plein Air Art Show. This unique show will feature watercolor, oil, and pastel paintings that feature the rich agricultural heritage of the area. All works for the show were painted on site, or ‘plein air.’  Artist Jeanne Bruneau visited the Media Farmers Market earlier this season to paint the Market.

The Farm to Table Plein Air Art Show will run from November 4 to 25th at the Frame Station Gallery in Berwyn, Pa. The opening is Nov. 4 at 6pm and will include hors d’oeuvres crafted from the bounties of featured farms. Be sure to look for Jeanne’s finished painting of our Market!

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors, click here!
Weekly Market Meal
Every week we feature a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!Autumn Roasted Chicken with Tuscan Potato Salad, Parlsey Carrots, and Steamed BroccoliShopping List:
Whole Chicken (Canter Hill)
Carrots (The Farm Stuff / E. Fudd & Son)
Broccoli (The Farm Stuff)
Cherry Tomatoes (E. Fudd & Son / The Farm Stuff)
Green Beans (E. Fudd / The Farm Stuff)
Parsley (E. Fudd & Son)
Thyme (E. Fudd & Son)
Olive oil (Mediterra)
Balsamic Vinegar (Mediterra)
3 lbs New Potatoes (E. Fudd & Son)
Butter
Capers
Herbes de Provence
salt
pepper

Chicken:

  1. Mix 1 tablespoon softened butter with 2 – 3 tablespoons minced parsley & thyme or Herbes de Provence.
  2. Loosen breast skin on the chicken breast using finger tips and smear the herb mixture under the skin. Sprinkle the chicken lightly with salt and pepper (optional).
  3. Roast at 325* for 20 minutes per pound.
  4. Remove from oven and allow to stand 10 minutes before slicing
Tuscan Potato Salad:
  1. Mix 1/2 cup olive oil with 1/2 cup balsamic vinegar. Mince 1/3 cup of parsley and cut tomatoes in half.
  2. Cut potatoes into bite-size pieces and boil about 15 to 20 minutes in water. Potatoes should be just fork tender. Remove potatoes from water and add green beans to boiling water and cook for 8 minutes.
  3. While beans cook, toss hot potatoes with oil mixture and cool.
  4. Drain and cool beans.
  5. Add beans, capers, tomatoes, and parsley to potatoes. Mix, add salt and pepper to taste. Chill until ready to serve

Broccoli: Cut into florets and steam until tender, about 8 to 10 minutes.

Carrots: Cook in boiling water until fork tender, about 8 to 10 minutes. Drain and toss in 2 tablespoons of butter and 2 tablespoons minced parsley.

Missed a recipe? Visit the Recipes page for all of our great dishes!

Happy Fall!

Celebrate the arrival of Fall!
Fall flavors are beginning to arrive at the Market! Find honeynut, butternut, acorn and spaghetti squash; potatoes; and turnips at E. Fudd & Son. The Farm Stuff has lots of mixed winter squash, concord grapes, cauliflower, and broccoli. Stop by to see what’s arriving this week!
 
 
Vincent James returns to the Market
Vincent James “soft rocks” his way back to the Market this week!  Make sure you stop by and take a listen this talented perform easy listening originals and covers.

Mark Your Calendar for our Holiday Market

The Market’s regular season will end this year on October 27. But we will return on November 17th for a very special Holiday Market! Plan to come out and get the freshest ingredients for your Thanksgiving dinner!

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors, click here!
Weekly Market Meal
Every week we feature a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!

BBQ Shredded Chicken with Green Beans and Corn

Shopping List:
2 chicken breasts (Canter Hill)
green beans (E. Fudd/The Farm Stuff)
1 onion (The Farm Stuff)
corn on the cob (E. Fudd/The Farm Stuff)
1 oz bottle BBQ sauce
butter
salt & pepper
chicken or vegetable broth (optional)

  1. Put a pot of well salted water on to boil. Snap green beans and rinse. Once water in boiling, add beans.
  2. While beans cook, trim chicken breasts if needed and cut into smaller, tender-sized pieces.
  3. Add BBQ to a pan on medium heat. If sauce is very thick, thin with broth to a slightly thinner consistency. Bring sauce just to a simmer, stirring often to prevent scorching.
  4. Cut onion in half and thinly slice each half. Add onions and chicken pieces to sauce, making sure chicken is covered in sauce. Stir occasionally to prevent sauce from scorching and turn chicken once.
  5. Wrap shucked ears of corn in damp paper towels and microwave for about 5 minutes, adding 1 to 2 minutes for each additional ear of corn. Once done, remove from microwave and let rest until cool enough to handle. Cut corn from cob and mix in a bowl with a tablespoon or two of butter and salt and pepper to taste.
  6. Cook chicken until no longer pink. Remove chicken pieces and shred using two forks. Place shredded chicken back in pan with sauce and onions and stir to combine.
  7. Cook beans until desired doneness. Drain. Toss with butter if desired.
Missed a recipe? Visit the Recipes page for all of our great dishes!

This week at the Media Farmers Market

Christine Kinslow serenades the Market
With acoustic guitars and passionate vocals, singer/songwriter Christine Kinslow spins out tales of country charm while crafting melodies that breathe life into real situations. A versatile performer, Christine puts her unique stamp on fan favorites, covering country, folk, contemporary, and her own compositions. Stop by the Market between 3 and 5pm to enjoy her performance.

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors,visit our website!
Weekly Market Meal
Every week we feature a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!Cajun Chicken Spaghetti Squash Bake

Shopping List:
1 medium spaghetti squash (The Farm Stuff)
2 tablespoons olive oil, divided (Mediterra)
1 teaspoon salt, divided
¼ teaspoon pepper
1 pound boneless skinless chicken breasts, chopped into small cubes (Canter Hill)
1 tablespoon + 1 teaspoon Cajun seasoning
½ onion, chopped (The Farm Stuff / E. Fudd)
2 cloves garlic, finely chopped (E. Fudd)
1 red bell pepper (The Farm Stuff /  E. Fudd)
1 green bell pepper (The Farm Stuff /  E. Fudd)
3 roma tomatoes, diced (E. Fudd)
2 ounces reduced fat cream cheese
¼ cup chopped flat leaf parsley (E. Fudd)
3 tablespoons shredded parmesan cheese

  1. Pre heat oven to 350 degrees. Cut squash in half lengthwise. Scoop out the seeds. Brush each half lightly with olive oil and sprinkle with salt and pepper. Place in oven, flesh side up, and roast until skin is tender. Remove from oven and cool. Once cool, scrape the strands from each half. (This step can be performed ahead of time and the squash can be refrigerated until needed.)
  2. Cube chicken breasts and toss in 1 tablespoon of cajun seasoning until evenly coated.
  3. Add 1 tablespoon olive oil to large saute pan (preferably oven safe) over medium-high heat. Add chicken and saute until chicken is browned. Remove chicken from pan. Drain pan if necessary.
  4. In the same pan, add 1/2 tablespoon olive oil. Add the onion and peppers and sprinkle with 1/2 teaspoon salt. Saute until softened. Add the garlic and saute until fragrant.
  5. Add diced tomatoes and cream cheese. Stir until combined.
  6. Add the chicken and squash to the pan and stir until combined.
  7. If using an oven safe pan, place it in the oven. Or, transfer the mixture to a casserole dish. Make for 20 minutes at 350 until the edges are slightly crispy.
  8. Garnish with fresh chopped parsley and Parmesan cheese before serving.
Missed a recipe? Visit the Recipes page on our website for all of our great dishes!

Lookin’ sharp!

Neil’s Sharpening Service
Bring your dull scissors, clipper blades, knives, garden tools, axes, lawnmower blades, and more to the Market this week and have them sharpened while you shop! Neil will be at the Market this week to sharpen all of your dull blades on the spot.
 
 
 

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors, click here!
The Greater Media FREEMarket
Everything’s FREE at the 5th Annual Media FREEMarket on Sunday, Sept. 182-5 pm at Providence Friends Meeting, 105 N Providence Rd. Bring something, take something, or both!  Any of the following are welcome:
  • Skills & Talents:  Play us a song (acoustic only), give a massage, read a poem, juggle, read tarot cards, challenge us with your chess skills.
  • Food: Bring your savories. Bring your sweets.  Bring your hens’ extra eggs!
  • Stuff:  Clean-out your house, shed, car, office, basement and your garage sale leftovers, or share your handmades.

The possibilities are endless.  The rules are few: no goods may be brought after 4 pm and no chemicals, TVs, electronics, or very large pieces like couches or mattresses.

Sponsored by Transition Town Media to promote a sharing community. For more information, go to transitiontownmedia.org or email us at info@TransitionTownMedia.org.

Weekly Market Meal
Every week we feature a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!

Sausage & Pepper Sandwich with Garden Salad, Balsamic Vinegar Dressing, and Buttered Corn

Shopping List:
2 to 4 sweet or hot sausage(Maiale)
Long or short soft sandwich rolls (Big Sky)
Red and Green Peppers (E. Fudd/The Farm Stuff)
Onions ( E. Fudd & Son/ The Farm Stuff)
Cherry Tomatoes (E. Fudd)
Garlic (E. Fudd)
Sweet Corn (E. Fudd/The Farm Stuff)
Olive Oil (Mediterra)
White Balsamic Vinegar ( Mediterra)
Red Wine (Stone & Key Cellars)
Parmesan cheese, shredded style
Salt and pepper
Italian seasoning

  1. Shuck corn, wash and drain salad greens.
  2. Chop the cherry tomatoes and toss with dried salad greens, thinly sliced onions (if desired) and desired amount of shredded Parmesan.
  3. Mix 3 tablespoons oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon minced garlic, 1 pinch Italian seasoning. Set aside.
  4. Bring a deep pot of water to boil.
  5. Slice peppers and onion into 1-inch slices. Heat 3 tablespoons olive oil in saute pan. Add sliced vegetables. Saute until soft and very slightly browned.
  6. Add ears of corn to boiling water.
  7. Remove vegetables from pan and season with salt and pepper to taste and set aside.
  8. In same pan add 1/2 cup water to the pan and bring to temperature. Add the sausages and saute 8 to 10 minutes, turning frequently.
  9. Drain corn. Butter each ear and sprinkle with salt and pepper.
  10. Place 1 sausage in a roll, top with pepper and onion mixture.
  11. Toss vinagrette into salad and serve.
Missed a recipe? Visit the NEW Recipes page for all of our great dishes!

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