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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!

 

Too Early to Order Your Thanksgiving Turkey?…

…Nope, the Time Is Now!

Canter Hill turkey 9.18.13Canter Hill has started taking orders for Heritage Thanksgiving turkeys, (and they’re 20% pre-sold already), so ask for your order form this week!

Along with order forms for turkeys, they’ll also be bringing a full selection of pork roasts (loin, shoulder and ribs) and lamb cuts for hearty meals, and fresh whole chickens and cuts. And, with fall officially arriving September 22nd, Canter Hill shares a great recipe that combines simple prep and braising, an ideal cool-weather combo. Try an economical lamb cut like shanks or neck by seasoning with salt and pepper, pan searing for a light golden sear on each side and then placing the meat in a covered pot in the oven at 400 degrees with equal parts of white wine and Canter Hill chicken stock (enough to cover 50% of the meat, leaving the remaining 50% above the liquid). Cook for two hours, turning the meat once so that the uncovered meat goes into the liquid. Throw in some carrots, celery, onions, butternut squash, potatoes or zucchini from your favorite Market produce vendors (add these after the first hour), and you have a one-pot meal!

Market Basket Winner!

IMG_1765Congratulations to RoseRita, our latest market basket drawing winner!

IMG_1773For your chance to win a basket full of farmers market goodies, just stop by the Market Manager’s Table and fill out a free raffle ticket for the monthly drawing.

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

See you tomorrow at the Market!

 

Waffatopia Joins Media Farmers Market Line-Up!

Belgian Waffles at the Market!

Waffatopia waffles with fillingSyrup? Not here! At Waffatopia™, these specialty Belgian sugar waffles are made from scratch in their artisan kitchen by owners Brian and Andrea Polizzi, who first experienced this centuries-old street treat in Brussels. These special waffles, made from dough (and not poured batter), delight the senses with hints of cinnamon, vanilla, and caramelized Belgian Pearl Sugar, which is imported from Europe. Take home either the Classic, or the Sweet Surrender Waffle stuffed with chocolate.  Waffles are individually baked, wrapped and ready to enjoy with simple heating for breakfast or a special treat with family. They also make a wonderfully unique “foodie” gift.  Learn more at www.waffatopia.com or www.facebook.com/waffatopia.

Featured Musician!

Banjo player Steve Rusansky returns this year. Enjoy his banjo-picking while you shop!

Basil Lemon Smoothie

basil 7.17.13With abundant basil in season, and hot days as well, try sweet basil and tart lemon mixed together in a cold smoothie for a quick cool-down! Here’s an easy recipe from Food Network’s website.

Sweet Basil Smoothie
Ingredients
1 1/4 cups plain yogurt
1 cup packed fresh basil leaves
1 1/2 cups Lemon Simple Syrup
(recipe follows)
1 cup ice

Directions
In a blender, combine the yogurt, basil, Lemon Simple Syrup, and ice. Blend until smooth and frothy. Pour into frosted glasses and serve immediately.

Lemon Simple Syrup
1 cup water
1 cup sugar
1 1/2 teaspoons lemon zest
In a small saucepan, combine the water, sugar, and lemon zest over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Strain before using.

Yield: 4 (6-ounce) servings

P.S. Hillside Farm reminded us that basil flowers are as edible as the leaves, so if your stalk is topped with little basil flowers, include those, too!

Enjoy!

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

See you tomorrow at the Market!

 

Spring Arrivals

 

Photo courtesy of Frank Vincentz

This week, Hillside Farm and Herrcastle Farm will be returning to the market. Both feature freshly harvested seasonal vegetables; additionally, Herrcastle grows fruits and Hillside features cut flowers. You can expect amazing spring salad greens, peas, kale, spinach and other cool season vegetables this week, and of course, asparagus.

Recipe: Asparagus and White Bean Salad

My daughter-in-law made this salad for our Mother’s Day Brunch. As soon as I tasted it I immediately asked her for the recipe. She said, “It is so easy!” I said, “It is so good!” With that combination of superlatives, I thought, “What better recipe could I share with Media Farmers’ Market friends?” Not only does it use my favorite spring vegetable, it includes protein and fresh lemon – perfect for this time of year.

Ingredients

  • 1 lb. asparagus, trimmed
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon finely grated fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (15- to 19-oz) cans white beans, rinsed and drained well (3 to 3 1/2 cups)
  • 1 (1/2-lb) piece Parmigiano-Reggiano or Birchrun Farms “Clipper”
  • 1/4 cup chopped fresh flat-leaf parsley

To Prepare:

Cut asparagus on a diagonal into 1/8-inch-thick slices.

Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss. ( I used an old-fashioned, four-sided grater instead of a vegetable peeler. It worked very well. I also used a bit more cheese than the recipe called for.)

If you want to give your family and friends an extra treat, consider making these toast rounds to go with the salad:

  • 4 slices country-style bread
  • 2 tablespoons unsalted butter, softened
  • 1 garlic clove, halved crosswise

While beans are standing, spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.

Of course, you can purchase the asparagus you need for this recipe, as well as the flat-leaf parsley at the farmers’ market. Birchrun Farms makes a cheese called Clipper that is a great stand in for the Parmigiano-Reggiano. And Great Harvest makes a nice small baguette style loaf that would work well for the buttered and garlic toasts.

We’ll be at the Market, rain or shine, with Hometown Fresh Food!

Opening Day May 10

Hillside Farm mid-summer goods

 

The Media Farmers Market is gearing up for another great season of  farm-fresh fare and homemade goodies.  The Market returns on May 10 this year with many of the same farmers and vendors returning, and some new exciting offerings as well.

Hometown Fresh

Fresh eggs and homemade soup, artisan breads and cheeses, sausage and humanely raised poultry, beef and pork along with to-die-for cookies and pastries and, the freshest vegetables and fruits in season will be available, making each visit to the market a culinary adventure. Freshly made pickles and guacamole help to create the perfect accents as a pre-meal snack for a family, or great party!

New Manager

Joe Fazik will be the market’s new manager.  Already a presence in Media – Fazik is a chef in town – he will be a great addition to the market.  Another Media resident, Allison Messick, will bring her homemade cupcakes and whoopee pies as well as other sweet surprises.

At the market

Early spring offerings will include strawberries that really taste like strawberries and dark green leafy veggies – like kale. Kale is one of the most nutritious vegetables any time of the year. Our website has a delicious kale recipe that may surprise you.

Media Farmers Market is also expanding food-related educational activities for kids and will continue to bring a variety of local musicians and entertainers to the market each week.  Anyone who would like to share their talents on market day, let us know by leaving a message with the market manager.

Please remember that the benefit of fresh produce goes way beyond the market’s convenience. All the produce is picked the day of the market, so it tastes better and is more nutritious. Food products made from local ingredients and made by regional entrepreneurs means we are supporting our region and getting the best quality and freshest food we can give our families, too.

Thanks

The  Media Farmers Market committee wants to thank the members of Borough Council, the Media Theatre, and the Media Business Authority for its continued support and helping us make the market a success.

See you on May 10 from 3pm to 7pm!

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