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!
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 Fruitwood, E. Fudd, and Hillside for fresh, colorful produce!
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…
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.”
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.
For a complete list of Media Farmers Market vendors, click here!