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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!

An Apple (or two) a Day….

Apples!

If you haven’t bit into a local  apple lately, now is the season. The Media Farmers Market offers a huge variety of apples from Pennsylvania and New Jersey.  Pennsylvania is the fourth largest producer of apples, and is home of an enticing array from sweets to sour, crispy to hearty. Many varieties can not be found in supermarkets, because these fresh, local apples are not developed to withstand long-distance shipping, but to taste absolutely fantastic.

Some varieties are better suited to eating out of hand, while other varieties thrive being baked into pie of cobbler. Read all about choosing the best apple varieties here. While a fresh, crispy apple is downright delicious, apples also offer numerous health benefits.

The market will be going strong through November 17th!  So spend your fall with us and enjoy all the wonderful tastes of this colorful season.

Farm to Table Supper

Check out the menu at Iron Hill’s Farm to Table Supper…..much of the local food is coming from the Media Farmers Market!  Find out more here.

Tuesday, September 13, 2011
Farm to Table Supper

Five courses featuring fresh local flavors
7:00 – 10:00 pm
$75.00 pp Including Gratuity | Reservations Required 610.627.9000
first course
Local Cheese and Charcuterie Plate

birch run red cat and blue cheese, first state creamery aged goat cheese cheddar,
dejong farms salami, coppa di maiale, cornichons, linvilla orchards
peach and tripel jam, and fruitwood farms pine barrens honey
Paired with Belgian Tripel
second course
Three Bean and Three Tomato Salad

green, yellow and purple beans, green, yellow and purple tomatoes, lemon cucumbers
and goat cheese feta on a bed of mizuna greens with dandelion wine vinaigrette
Paired with Ironbound Ale
third course
Fish of the Moment

pepper-crusted freshly caught fish, candy striped borscht and mushroom pierogi
Paired with Vienna Red Lager
fourth course
Roasted Beer Brined Veal Shoulder

jerusalem artichoke hash, freshly picked sautéed vegetables and natural jus
Paired with Maniac Alt
fifth course
Eggplant Napoleon

funnel cake eggplant with powdered sugar, goat cheese and lemon ice cream
Paired with Abbey Dubbel
Head Chef Dave Anderson • Head Brewer Bob Barrar

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