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Market Happenings

The long waited for Jersey tomatoes will make their debut at the Media Farmers Market on June 16.  Next to the tomatoes will be cherries that are every bit as sweet as they look, and the last of the fresh asparagus and snap peas. Strawberries are still coming but not for long so shoppers should get them now. Consider freezing some for the long winter to come.  Shoppers can taste lemonade flavored with the market’s strawberries – yum!

Paul Cavanaugh, a regular at the market and one of its biggest supporters because he believes in eating fresh when ever possible, has a great idea. Along with fresh fruits, veggies, cheese and eggs, it would appear Cavanaugh loves Made In the Shade Lemonade so much he has worked out a way to have it all week.  He now brings a pitcher to the market gets it filled to the brim with lemonade so he and his family can enjoy it all week.  After the heat wave Media just sweated through, Cavanaugh has a really great idea.

This is the time of year for salads and the market has everything you will need to make a really delicious fresh salad. Hillside Farm has $4.00 bags of mixed lettuces and  arugula.  There are also spring onions. Head over the Herrcastle and pick up a bag of fresh spinach for $3.00 and pick up a just-picked cucumber from Fruitwood.  Don’t forget the mushrooms!  Mushrooms Café has great tiny button mushrooms as well as interesting variety of other mushrooms you might want to try.

Depending on your cravings this week, there are several different kinds of cheeses you might want to top off your salad with … try the blue cheese at Birchrun Hills Farm, or the feta cheese from First State Creamery – the latter is made with fresh goat’s milk.

Don’t forget dessert.  My House Cookies and pies and Sweet Samantha’s cupcakes are there to indulge in.  Eat a good, healthy dinner and then you deserve dessert!

 

 

 

Market Music Makers

As the Media Farmers’ Market opens this week, singer and songwriter Christine Kinslow will serenade shoppers. Her comfortable mix of country, folk and basic American sound fits the market like a glove.  She will sing a mix of her own original tunes and unique renditions of well-known favorites.

Next week, June 23, lovers of music as well as fresh food are in for a treat. Eleven-year-old Josh Cyril  bring his steel drum to the market . This young man  has performed at a 76ers game and at a Villanova University’s basketball game with his steel pan drum, and when he was only six and seven years old he performed with the Philadelphia Steel Pan Drum Orchestra.
See him perform this unusual instrument. Shoppers and Media residents in general won’t want to miss this!
For more information about Josh go to his website www.jcsteelpan.com or see him on Facebook.

 

First Cherries of the Season!

The farmers have some big sweet surprises coming to the Media Farmers Market this Thursday, June 9.  Shoppers should remember to bring a extra big bag to snap up the season’s first cherries when the market opens at 3 p.m.  The parking lot next to the Media Theater on W. State Street is bound to be busy right through to closing time at 7 p.m.

The cherries come to the market from Pennsylvania and New Jersey farms fresh picked less than 24 hours before they arrive in Media.

“There is nothing like a fresh, juicy cherry to refresh a humid afternoon,” says market committee member Addie Cianella.   “We have been anticipating the arrival of this new fruit of the season.

To date, shoppers have been taking advantage of the bumper crop of sweet, fresh-picked strawberries and many healthy and delicious greens that are available in local farms at this time of year:  asparagus, sugar snap peas, scallions, spinach, kale, arugula and many different varieties of green and red lettuces.  And while there has been rhubarb available, it isn’t really a fruit, so the cherries will be a welcome addition to the market basket this week.

Alongside the farmers there are many interesting vendors sharing their unique and delicious products.  This week plan to serve amazingly fresh produce with humanely raised meat and poultry, excellent cheeses, fresh breads and delicious desserts. Bakers include a gluten-free baker.

One market regular bought muffins without realizing they were gluten free and came back looking for more.  “They were delicious,” she said, and was disappointed to find out that all the chocolate chip muffins had already been sold.

It is going to be warm this Thursday, so plan to start your shopping day with fresh squeezed lemonade flavored with strawberry and sweetened with agave.  It is not too sweet and not too tart and just right for a hot day.   Or if iced coffee is your pleasure, when it is made with fair-trade coffee beans it just tastes better.

Come to the Media market for good food.  Leave with everything you need for a week’s worth of delicious, nutritious meals.

 

 

 

 

Get Your Asparagus While it Lasts!

  1. Great recipe from “Super Natural Cooking” by Heidi Swanson.http://www.amazon.com/Super-Natural-Cooking-Delicious-Incorporate/dp/1587612755

    Straw and Hay Fettuccine Tangle with Spring Asparagus Puree

    by Heidi Swanson
    From Super Natural Cooking

    Serves 4 to 6

    1 bunch asparagus spears, trimmed and halved crosswise
    3 handfuls baby spinach leaves
    2 cloves garlic
    1 cup freshly grated Parmesan cheese, plus more for topping
    1 cup toasted pine nuts
    1/4 cup extra-virgin olive oil, plus more for topping
    Juice of 1/2 lemon
    1/2 teaspoon fine-grain sea salt
    4 ounces dried spinach fettuccine or 6 ounces fresh
    4 ounces dried egg fettuccine or 6 ounces fresh

    Bring 2 pots of water to a rolling boil, one large and one medium. You’ll use the large one to cook the pasta and the medium one to blanch the asparagus.

    To make the asparagus puree, salt the asparagus water and drop the spears in the pot. Cook for 2 to 3 minutes, or until the spears are a bright green and barely tender. Drain and transfer to a food processor (preferably) or a blender. Add the spinach, garlic, the 1 cup Parmesan, and 3/4 cup of the pine nuts. Puree and, with the motor running, drizzle in the 1/4 cup olive oil until a paste forms. It should be the loose consistency of a pesto; if too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, then taste and adjust the seasoning.

    Salt the pasta water well and cook the pasta until just tender; you’ll need less time for fresh pasta, more for dried. Drain and toss immediately with 1 cup of the asparagus puree, stirring in more afterward depending on how heavily coated you like your pasta. Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, and a quick drizzle of extra-virgin olive oil.

    Thank you market customer Heidi Griffith for sending us this recipe!

 

Made in the Shade

Find more artists like The Ditty Bops at Myspace Music  

This song makes me look forward to one of our new vendors, Made in the Shade Lemonade. Walking to the market last week, and smelling fresh lemons wafting through the warm breeze was such a welcome surprise! It took a little while for the line to thin out, but when it did, I discovered what the buzz was all about. As the lemons were squeezed before my eyes, my mouth began to water. One for me and one for my daughter…the perfect size for each of us.  She wanted straight lemonade, but mine was infused with raspberries. This cool and refreshing drink immediately hit the spot. I’m thrilled that Aldo Pinero and his thirst quenching drinks will be at the market to compliment a pastry or cool us in the hot summer months. Stop by and taste for yourself!

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