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This week at the Market!

Neil’s Sharpening Service This Week
Bring your knives, clipper blades, lawnmower blades, garden tools and more to the market this week, Neil’s Sharpening Service will be here! This is likely to be his last appearance at the Market this year, so make sure your knives are ready for that Thanksgiving feast!

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!Two giveaways at the Market this week!

  1. Free Market Tote with purchase – Shop any vendor at the market this week and receive a FREE canvas tote bag! Made from 100% recycled cotton and made with fair wage and labor practices, this tote is sure to become your new favorite. Limit 1 per customer, while supplies last.
  2. Free prizes for the kids – We didn’t forget the kiddos! Bring them by the table at the Manager’s Tent to pick out a FREE prize!
Market Begins Fall Hours This Week
Due to cooler weather and diminishing light, beginning this week the Market will be closing at 6:30. We have just three markets left this season, our regular season will be ending at the end of October. But don’t miss our Holiday Market in November…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 6:30 pm. See you there!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!Chicken Burgers with Corn and Romanesco BroccoliShopping List:
2 -1 lb. Packages ground chicken (Canter Hill)
Whole Wheat or plain sandwich rolls (Big Sky)
Corn (E. Fudd & Son)
Romanesco Broccoli (The Farm Stuff)
Red Onion (The Farm Stuff/ E. Fudd)
Tomato (E. Fudd)
Wine (Stone & Key Cellars)
Olive oil (Mediterra)
Favorite burger toppings: mustard, ketchup, etc.
Salt

  1. Shuck corn and slice tomato and onion.
  2. Fill two large pots with water and bring to a boil.
  3. Form ground chicken into patties.
  4. Place 1/4 cup olive oil in saute pan and bring to medium-high heat. Add the chicken patties, cooking 4 to 5 minutes on each side, turning once.
  5. Add the broccoli to one boiling pot and the corn to the other. Cook about 5-6 minutes and drain.
  6. Sprinkle the Broccoli with 1⁄2 teaspoon salt and 2 tablespoons olive oil.
  7. Serve patties on Big Sky sandwich buns and top with sliced tomato, onion, and your burger favorite toppings.
Visit the Recipes page  for all of our great dishes!

This week at the Market!

Neil’s Sharpening Service Next Week
Get your knives, clipper blades, lawnmower blades, garden tools and more ready for next week, Oct. 13  when Neil’s Sharpening Service returns to the Market. This is likely to be his last appearance at the Market this year, so make sure your knives are ready for that Thanksgiving feast!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!

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!Crock Pot Pot Roast with Mashed PotatoesShopping List:
1 chuck roast or other cut suitable for stew (Canter Hill)
Olive oil (Mediterra)
1 pound carrots, peeled and cut into large chunks (E. Fudd/The Farm Stuff)
2 pounds potatoes, peeled and cut into large chunks (E. Fudd/The Farm Stuff
1 onion, peeled and cut into large chunks (E. Fudd/TheFarmStuff)
2 stalks celery, cut into large chunks
1 cup beef broth
1 tablespoon corn starch
butter
milk
salt
pepper

SEASONING MIX –
2 tablespoons steak seasoning
1 tablespoon kosher salt
couple sprigs of fresh thyme (E. Fudd)
couple sprigs of fresh rosemary (E. Fudd)

  1.  Remove thyme and rosemary from stems. Combine together seasoning mix in a small bowl.  Set aside.
  2. Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side.
  3. Heat a skillet over medium- high heat. Sear both sides of the meat.  Transfer roast to slow cooker. Place a few springs of fresh thyme and rosemary on top of the meat, if desired.
  4. Place the vegetables minus potatoes in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes – stirring occasionally.
  5. Transfer the vegetables to the top of the roast in the slow cooker.  Pour in the beef broth. Cover with lid.
  6. Cook on low for 9 hours or on high for 6 hours.
  7. Bring a pot of salted water to boil. Add potatoes and cook until soft. Drain.
  8. Mash potatoes with desired amount of butter and milk. Add salt and pepper to taste.
  9. Transfer liquid from crock pot to a small sauce pan and bring to a simmer over medium heat on the stovetop.  Whisk together the cornstarch with a little water.  Blend into the pan juices while whisking.  Bring back to a simmer until thickened.  Taste and adjust seasoning as needed.
  10. Remove meat from crock pot and gently shred with 2 forks, removing any large pieces of fat. Return meat to crock pot and add thickened sauce. Stir gently to combine.
    OR Remove meat and slice, place onto large serving platter. Add vegetables and pour thickened sauce over.
  11.  Serve meat and vegetables over mashed potatoes.
Visit the Recipes page for all of our great dishes!

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