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Currently Browsing: In season

Apple Cider in Season!

Apple Cider Tastes Like Fall!

You can count on Fruitwood Farms every fall for apple cider…and pear cider, too! Not just for drinking out of hand, check out these other great ways to drink and cook with apple cider!

Playing at the Market Tomorrow…Christine Kinslow and Alex Uskuraitis!
Enjoy Christine’s mix of original songs, along with country and folk covers, from 3 to 5! Find out more about Christine at reverbnation.

Alex returns with his eclectic mix of Creole, Cajun, Zydeco, honky-tonk blues and classic rock-n-roll! He’ll be playing from 5 to 7. Check him out at reverbnation.

10-Minute Beets with Shallots, Garlic, and Chives
Photo by Kateryna Odyntsova
Recipe from the blog A Doctor’s Kitchen

Ingredients

  • 2 pounds beets, without greens, scrubbed and peeled
  • 1 tablespoon extra virgin olive, plus more for drizzling, if desired
  • 1 tablespoon minced shallots
  • 2 teaspoons minced garlic
  • Salt
  • Freshly ground black pepper
  • 2 to 3 teaspoons aged balsamic vinegar, or to taste
  • 2 tablespoons chopped fresh chives

Directions
Shred the beets in a food processor fitted with a disc for medium shredding or fine julienne.

Place a nonstick wok or large, deep nonstick skillet over medium-high heat. When hot, add the oil. When the oil is hot, add the shallots and garlic. Cook, stirring, about 1 minute. Add the beets and season with salt and pepper. Cook, stirring and tossing, 3 to 5 minutes, until the beets have given up their water and are crisp-tender, or longer to desired doneness. Transfer to a serving dish. Stir in 2 teaspoons of the vinegar and sprinkle with the chives. Taste and add more vinegar, and additional oil, if desired. Serve immediately.Enjoy!

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

 

See you tomorrow at the Market!

Learn About the Media FreeStore!

Did You Know Media Has a Free Store?!

Well, it does, and Linda Clark will be at Media Farmers Market tomorrow to tell you all about it! A project of Transition Town Media, items are completely free to all members of the community, relying on donations and volunteers.
The FreeStore has been featured on Shareable, as well as other websites devoted to a new kind of economy. The FreeStore is located at 350 W. State Street in Media in the Methodist Church Building. Open every day except Tuesdays and Thursdays. Stop by to chat with Linda and learn about the Buyerarchy of Needs and Gift Economics!

Playing at the Market Tomorrow…FishCastle!
Catherine Braik Selin and Cyril Everett Caster are back tomorrow. Check them out on reverbnation.

Amazing Pickled and Marinated Vegetables
Photo and recipe from Jamie Oliver at food network.com

Ingredients
For the pickling liquid:

  • 1 quart cider or white wine vinegar
  • 1 quart water
  • 2 tablespoons sea salt

For the pickling marinade:

  • 2 cups extra-virgin olive oil
  • 5 cloves garlic, peeled and sliced
  • 1 fresh red chili, deseeded and chopped

Choose 1 of the following vegetable and herb options:

  • 2 pounds mixed mushrooms and a few sprigs of fresh thyme, rosemary and sage
  • 2 pounds firm eggplant and 2 tablespoons dried oregano
  • 2 pounds firm zucchini and 6 sprigs of fresh mint
  • 2 pounds fennel bulbs and their herby tops
  • 2 pounds small onions and 4 bay leaves
  • 2 pounds red and yellow peppers and a few sprigs of fresh thyme

Directions
Make sure you have some small sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if it’s a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like mushrooms or very small onions, can be left whole.

Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes – they’ll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together – it will smell fantastic.

Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they’re cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark – it’s best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. They’ll keep for about 3 months.

About Sterilizing Jars:

  • Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
  • Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed.
  • To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
  • Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
  • As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.
  • After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

Enjoy!

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

 

See you tomorrow at the Market!

Enjoy Fall at Media Farmers Market!

New Avenue Foundation!

This is New Avenue Foundation’s second year with Media Farmers Market. New Avenue Foundation is a grassroots, nonprofit organization comprised of families who are interested in creating innovative programs and services for people with disabilities and autism, focusing on goal-oriented social programs, community inclusion and new housing alternatives. One outlet is Media Farmers Market, providing young adults the opportunity to showcase and sell their crafts. Check out handmade jewelry by Ellie of Jewel Grotto and homemade dog biscuits by Woolfies! To learn more about New Avenue Foundation, stop by their table and visit their website!

Farmers Market Stamps at the Post Office!

The U.S. Postal Service® celebrates the abundance and bounty of America’s farmers markets with four colorful stamps featuring baked goods, artisan cheeses, and eggs, vegetables and fruits, cut flowers, and live plants! $9.80 for a sheet of 20.

Concord Grape Pie Recipe
Photo and recipe from saveur.com

For the pastry:

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 18 tablespoons chilled unsalted butter, cut into small pieces

For the filling:

  • 2 pounds concord grapes, stemmed
  • 3/4 to 1 cup sugar
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon unsalted butter, cut into small pieces

For the pastry: Whisk flour and salt together in a large bowl. Using a pastry cutter or 2 table knives, work butter into flour until mixture resembles coarse meal. Sprinkle in up to 10 tbsp. ice water, stirring dough with a fork until it just holds together. Press dough into a rough ball, then transfer to a lightly floured surface. Give dough several quick kneads until smooth. Divide dough into 2 balls, one slightly larger than the other, wrap each in plastic wrap, and refrigerate for 2 hours.

For the filling: Slip pulp of each grape out of its skin into a medium saucepan, put skins into a large bowl, and set aside. Cook pulp over medium heat, stirring often, until soft, 8–10 minutes, then strain into bowl with skins, pressing on solids with the back of a spoon. Discard seeds. Set aside to cool completely. Stir sugar and tapioca into grapes and set aside.

Preheat oven to 400°. Roll the larger dough ball out on a lightly floured surface into a 12″ round, then fit into a 9″ pie plate. Transfer grape filling to pastry bottom and scatter butter on top. Roll the remaining dough ball out on the lightly floured surface into a 10″ round, cut a 1″ hole in center of dough to let steam escape, then cover filling with pastry round. Fold edges of dough under and crimp edges. Bake pie for 20 minutes, reduce oven temperature to 350°, and continue baking until pastry is golden brown, 45–50 minutes more. Set pie aside to cool completely.

Enjoy!

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

 

See you tomorrow at the Market!

One-Stop Shopping for Your 4th of July Cookout!

From Wine to Grill to Sides to Dessert…!

Wine: Pour yourself and your guests a glass of wine from Borderland Vineyard, and get cooking!

For the grill, check out the delicious variety of sausages and more to be had from Canter Hill and Maiale…
Canter Hill: This week, save $1 per pound on any of Canter Hill’s flavors of sausage (chicken: garlic and wine, spinach and feta, sun-dried tomato, Buffalo blue; mild Italian turkey; mild lamb and garlic, South African Boerewors; or sweet or hot Italian pork sausage). Plus, 100% grass-fed lamb, and new cuts of pork, including fresh (never cured) hams and unsmoked pork belly (unsmoked bacon)!

Maiale: Fresh sausages including sweet sausage, hot sausage, bratwurst, chorizo, andouille, sun-dried tomato, basil, and chicken sausage, and chicken sausage with spinach and sharp provolone. All sausages are handcrafted in-house and made fresh daily.

And for grilled portobello “burgers,” stop by Meryle’s Mushrooms stand for three portobellos per package!

For bread to serve the sausages and portobellos on, Jerome Sheehan and Big Sky stands have something for everyone!
Sides:
Whether you’re grilling squash, making a green-bean salad, or maybe a green salad with radishes and purple scallions, or…well, the list could go on…look no further than FruitwoodE. Fudd, and Hillside for fresh, colorful produce!

Desserts:
Pies: Jerome Sheehan and Round Top!
Fresh blueberries and cherries (Althouse and Fruitwood)!

And if you want to do a little something extra with those berries, try this Hazelnut & Black Cherry Cake with Yogurt Whipped Cream from the Philadelphia Chef’s Table cookbook (which you’ll find that at the Market Manager’s Table). With cherries (or blueberries!) from Althouse or Fruitwood, yogurt from Round Top, and eggs from Round Top or Canter Hill, you’re halfway there! Recipe below…

Market Basket Winner!

Congratulations to Mary, our May Market Basket winner! For your chance to win a basket of farmers market bounty, just stop by the Market Manager’s table and fill out a raffle ticket.

Playing at the Market Tomorrow…
Alex Uskuraitis!

Like Creole, Cajun, Zydeco, Irish, Tex-Mex, honky-tonk, blues, country and classic rock-n-roll? Then you’re gonna love Alex Uskuraitis. Check him out at reverberation!

 

 

 

Hazelnut & Black Cherry Cake with Yogurt Whipped Cream
From Philadelphia’s Sbraga chef-owner Kevin Sbraga: “I created this in cherry season. There were cherries everywhere. And this cake is a favorite, especially the combination of hazelnuts and cherries.”

Serves 4

For the cakes:
3/4 cup heavy cream
3 large egg yolks
1 1/4 cups granulated sugar
1/2 cup all-purpose flour
1 1⁄3 cups hazelnut flour
1 1/2 cups black cherries, pitted

Special equipment: 4  21/2-inch tart pans

For the yogurt whipped cream:
1/2 cup heavy cream
3 tablespoons granulated sugar
1/2 teaspoon fine sea salt
1/2 vanilla bean, scraped
1/4 cup plain yogurt

To prepare the cakes: Preheat oven to 375°F. Grease tart pans.

In a large bowl, whisk together cream and yolks. In a separate bowl, whisk together sugar and flours. Add flour mixture to egg mixture and stir to combine. Fold in cherries. Transfer batter to prepared pans. Bake until lightly browned and slightly puffed and no liquid is present, 7 to 8 minutes.

To prepare the yogurt whipped cream: Use an electric mixer to whip cream, sugar, salt, and vanilla bean scrapings until soft peaks form. Fold in yogurt.

To serve: Serve cakes warm with yogurt whipped cream.

Enjoy!

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

 

See you tomorrow at the Market!

Fall Bounty!

It’s Time for Crisp Fruit and Baking Squashes!

As you’ve browsed and bought from Hillside’s, E. Fudd’s, Althouse Farm’s and Fruitwood Farm’s produce stands, you’ve seen apples and squashes begin showing up next to end-of-season plums and peaches, and, now that it’s October, it really feels like their time! Come out to Thursday’s Market and check out the apples, apple cider, pears, Asian pears, acorn squash, spaghetti squash, butternut squash, and so much more! Apple pies, pear pies, applesauce, stuffed squash, or how about…

Butternut Vegetable Soup

butternut vegetable soup 10.2.13A lot of squash soup recipes are totally puréed. This one is a mix. Says Kathy from allrecipes.com, this “thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables—potatoes, onion, carrots, and kale.”
Photo by rpariser.

INGREDIENTS

  • 1/4 cup vegetable oil
  • 1 cup finely diced onion
  • 2 teaspoons minced garlic
  • 4 large carrots, thinly sliced
  • 2 cups peeled and cubed butternut squash
  • 12 cups vegetable broth
  • 2 red potatoes, cubed
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cups finely chopped kale leaves
  • 1 (16 ounce) can great Northern beans, rinsed and drained

Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Ready in: 1 hour 45 minutes
Servings: 10

DIRECTIONS
Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.

Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.

Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially purée the soup right in the cooking pot.

Enjoy!

 

For a Complete List of Media Farmers Market Vendors, Click Here!

 

See you tomorrow at the Market!

 

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