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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!
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!

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.


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, this “thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables—potatoes, onion, carrots, and kale.”
Photo by rpariser.


  • 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

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.



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 or

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

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!


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.


  • 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!

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