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Fresh Fruits and Veggies for Your Labor Day Weekend!

Summer Peaches!

Visitors to last week’s market, Olivia Janson and Olivia Bove couldn’t wait to enjoy the incredible juicy and delicious Jersey peaches they found at one of the farm tables. Both young women had just finished another fun day at Media Farmers Market, and the fruits were the perfect ending to a great day.

They were not alone. Everyone has been talking about the fabulous peaches at this year’s Market—just as they do every year! There is nothing more delicious than a fresh-picked peach!


Vera Pasta!

Vera Pasta owner Chef Joe D’Andrea grew up in an Italian household in West Chester, PA. A graduate of the Italian Culinary Academy in Manhattan and The International School of Italian Cuisine in Parma, Italy, D’Andrea started Vera Pasta in a mission to bring the simple, true flavors of Italy back home. He is dedicated to showcasing pasta and sauces from all regions of Italy, from the rich sophisticated north to the rustic bold south. Bring home Vera Pasta’s dried spinach shells or fresh roasted-tomato-caprese ravioli and homemade sauce for dinner!


Back to School…Vendor Update!

It’s time for two Media Farmers Market vendors to go back to school. Teacher-owners Bernie and Kristin Carozza of Bonjoon Pizza wrapped up their summer season last Thursday. And tomorrow is Jeff Seip and J&J Kettle Korn’s last market for the season, so be sure to treat yourself to kettle korn tomorrow, plus enough to share at your Labor Day picnic!

FYI: Meryle and Mushrooms will be taking a short break from the Market, and will return September 25. And Twelve Baskets will be moving on to a full-time gig in the next couple weeks. We’ll keep you posted on that.

 

Mark Your Calendars for Mushroom Events!
On September 7, Transition Town Media will be hosting two mushroom-related workshops entitled “Mushroom ID for a Healthy Planet” and “Putting the FUN in Fungi.” These workshops will be taught by members of Radical Mycology, a volunteer organization touring North America this fall to teach skills related to working with fungi. These educational workshops are given “in the gift” (suggested donation $10+), and will be held on Sunday, September 7, from 2-5:30 p.m. at Providence Friends Meeting in Media, 105 N Providence Road. Check out Transition Town for more details!

 

For a complete list of Media Farmers Market vendors, click here!

 

See you tomorrow at the Market!

Meet Cookbook Author April White!

Meet April White!

(photo: Jason Varney)

Meet cookbook author April White from 4 to 6 p.m. at tomorrow’s Market!

Media Farmers Market has been featuring two of April’s books this summer: the tasty collection Philadelphia Chef’s Table, which shares recipes and conversations with over 50 of Philly’s top chefs, and Chickens in Five Minutes a Day, on which she collaborated with Murray McMurray Hatchery.

April has more than a decade of experience writing about food – from recipes and restaurants, to farming and artisanal production, to food as tradition, health, business, politics and more. She has collaborated with talented chefs and artisans, including authoring Latin Evolution, the debut cookbook of Iron Chef Jose Garces. She is also the former food editor for Philadelphia magazine; has reported on food and travel trends for publications including Food & WineEvery Day with Rachael Ray, and US Airways magazine; and has worked as a recipe developer for Philadelphia magazine and Charlotte magazine. April has appeared on many local and national radio and television networks, including the Food Network and CBS National Radio, has served as a James Beard Award judge, and received multiple awards from the City and Regional Magazine Association for her food writing.

April will be at the Market tomorrow ready to sign books and talk Philadelphia chefs and raising chickens!

Buy a Book, Get a Bag!
Tomorrow, buy either a copy of Philadelphia’s Chef Table ($18) or Chickens in Five Minutes a Day ($15) at the Market Manager’s Table, and get a Media Farmers Market recycled-cotton canvas shopping bag for FREE!

Fresh Cooking at the Market Tomorrow!
Chef Chris DiStasio from Media’s Quotations will be on site cooking up something delicious with fresh ingredients from the Market vendors!
AND Round Top Farm’s Melvin Stoltzfus, Jr., will be frying up potato chips right at his stand!

Bibb & Endive Salad!
Here’s one more great recipe from Philadelphia Chef’s Table. With tomatoes, apples, and red onions from the Media Farmers Market’s produce vendors, you’re well on your way!

“I created this dish in 1999, when a lot of people were doing a Bibb and endive salad. I wanted to do it a little differently, with spicy cashews,” says Rouge chef Michael Yeamans. “The dish has stood the test of time. It is still one of our top sellers.”

Philadelphia Chef’s Table can be found at the Market Manager’s Table.
Photo and recipe courtesy of Globe Pequot Press.

Serves 4

For the spiced cashews (makes 3¼ cups):

  • 31/4 cups unsalted cashews
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/2 tablespoon ground cayenne pepper
  • 1/2 tablespoon chile powder
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon black pepper
  • 1/2 cup granulated sugar
  • 1/4 cup hot water

For the red wine vinaigrette (makes 4¼ cups):

  • 1 cup red wine vinegar
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • Kosher salt and black pepper, as needed
  • 2 cups vegetable oil
  • 1 cup extra-virgin olive oil

For the salad:

  • 2 endives
  • 2 heads Bibb lettuce, separated into leaves
  • 1 cup grape tomatoes, cut in half
  • 1/2 cup julienned red onion
  • 1 cup sliced apple
  • 2 tablespoons minced shallot
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped chives
  • 1/2 cup prepared red wine vinaigrette

For serving:

  • 1 cup crumbled Roquefort cheese

To prepare the spiced cashews: Preheat oven to 300°F. In a large bowl, mix cashews with spices. In a separate bowl, combine sugar and water, mixing until sugar is dissolved. Add sugar water to cashews, stirring until fully combined. Spread cashews on a baking sheet and cook until nuts appear dry, about 15 minutes. Let cool.

To prepare the red wine vinaigrette: Whisk together red wine vinegar, mustard, and honey in a bowl. Season with salt and pepper. In a separate bowl, whisk together vegetable and olive oils. Slowly drizzle oil into vinegar mixture, whisking until emulsified.

To prepare the salad: Cut endives into quarters, lengthwise. Remove core and slice thinly lengthwise. Toss endive, lettuce, tomatoes, red onion, apple, shallots, parsley, and chives with red wine vinaigrette.

To serve: Divide salad between four plates. Garnish with cheese and 1 cup prepared spiced cashews.

Enjoy!

For a complete list of Media Farmers Market vendors, click here!

 

See you tomorrow at the Market!

Chocolate and Waffles!

Chocolate Salvation!

With luscious truffles, and this year luscious chocolate bars, too, Cheryl Ames of Sweet Salvation Truffles offers melt-in-your-mouth chocolate treats. Made from milk chocolate and dark chocolate, and flavored with coconut or mint, orange tangerine or raspberry, rum or hazelnut praline or Aztec Kick, there is a chocolate truffle to match your tastes. And this year, Cheryl brings her milk chocolate and dark chocolate bars as well. All gluten-free. Spurred to create her own chocolate treat when her grandmother chose not to share a coveted Christmas box of chocolate-covered cherries, a young Cheryl became a confectionary prodigy. As Cheryl grew up, so did her techniques. Her passion progressed over the years through reading, participating in local confectionary courses, and experimenting with ingredients and recipes. Stop by Cheryl’s table and see what flavor she can match you up with!

Belgian Waffles at the Market!
At Waffatopia, caramelized Belgian 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. Using King Arthur flours and Cabot real dairy products, Waffatopia creates a natural, yeast-fermented dough (not poured batter), which gives a hearty bread texture. Belgian pearl sugar is imported from Europe and gives a distinctive, mildly sweet, caramelized flavor that requires no additional syrups or toppings. Flavors: classic cinnamon and vanilla, chocolate stuffed waffle, maple bacon (a customer favorite!), and seasonal summer waffle lemon blueberry…real blueberries with a tart lemon kicker!

Next Week…Buy a Book, Get a Bag!
At next Thursday’s Market, August 21, buy either a copy of Philadelphia’s Chef Table ($18) or Chickens in Five Minutes a Day ($15) at the Market Manager’s Table, and you’ll get a Media Farmers Market recycled-cotton canvas shopping for free! AND there’s more…cookbook author April White will be at next Thursday’s Market from 4 to 6 p.m. ready to sign those books, and talk Philadelphia chefs and raising chickens!

April has more than a decade of experience writing about food – from recipes and restaurants, to farming and artisanal production, to food as tradition, health, business, politics and more – and collaborating with talented chefs and artisans. She authored Latin Evolution, the debut cookbook of Iron Chef Jose Garces. April is also the former food editor for Philadelphia magazine; has reported on food and travel trends for publications including Food & WineEvery Day with Rachael Ray, and US Airways magazine; and has worked as a recipe developer for Philadelphia magazine and Charlotte magazine. April has appeared on many local and national radio and television networks, including the Food Network and CBS National Radio. She has served as a James Beard Award judge and has received multiple awards from the City and Regional Magazine Association for her food writing.

Playing at the Market Tomorrow…Fishcastle!
Catherine Braik Selin and Cyril Everett Caster have been playing together since 2011. They are prolific composers and songwriters, treating their audience to a wealth of original material and a few inventively interpreted covers. Check them out at reverbnation!

For a complete list of Media Farmers Market vendors, click here!

 

See you tomorrow at the Market!

It’s National Farmers Market Week!

Farmers Markets Connect Communities and Farmers!
“Farmers markets connect and unite people living in urban and rural environments, provide access to fresh, healthy and delicious foods, and—best of all—put a face to the farmers and ranchers who produce their wonderful wares,” wrote Agricultural Marketing Service Administrator Anne Alonzo in a recent blog post on the U.S. Department of Agriculture blog. “We, in turn, can support farmers and local communities with our purchases.” This week marks the 15th Annual Farmers Market Week, declared annually by the USDA. The National Farmers Market Directory lists 8,268 farmers markets nationwide, a 76% increase since 2008. And Pennsylvania is one of the states with most farmers markets listed in the Directory, with 297 farmers markets statewide!

Tasty Offerings from Lancaster County!
Whether you’re craving something creamy, sweet, or crispy and salty, you’ll find it at Round Top Farm’s table. Hailing from Honey Brook, PA, in Lancaster County, Melvin Stoltzfus, Jr., offers cheeses, yogurts, and fresh eggs. You’ll also find shoo fly pies and pecan pies. And potato chips! Choices to carry you from breakfast to dessert, and an afternoon snack!

Neil’s Sharpening This Week!
Neil Jacob will be at tomorrow’s Market instead of his usual second Thursday of the month. So if you’ve got scissors, knives, or you’ve been giving your gardening tools a good workout this summer, bring them by the Farmers Market to get them back in operating condition.

Potato Gnocchi with Mushrooms & Egg!
Here’s another recipe from our feature cookbook this summer, Philadelphia Chef’s Table by April White. These delicious gnocchi (Italian potato dumplings) are perfect for a leisurely weekend, and ingredients from the Farmers Market get you half-way there! Potatoes, carrots, onions, and greens from the Market’s produce vendors. Mushrooms from Meryle’s mushrooms stand. Extra-virgin olive oil from Mediterra (you’ll find it at Jerome Sheehan’s table til Mediterra is back full-time again). Eggs from Round Top Farm or Canter Hill.

“This turns your idea of a gnocchi dish upside down,” says Talula’s Garden owner Aimee Olexy. “It is very light for a gnocchi dish, and you can really taste the potatoes. All the flavors go really well together—and egg is such a great, natural way to enrich the dish—but you can still taste the individual ingredients.”

Check out Philadelphia Chef’s Table at the Market Manager’s Table.
Photo and recipe courtesy of Globe Pequot Press.

Serves 6

For the potato gnocchi:

  • 4 Yukon Gold potatoes
  • 2 large egg yolks
  • 2 tablespoons plus 1 teaspoon 00 flour (available at gourmet stores)
  • Pinch of kosher salt

Special equipment: Food mill

For the mushroom jus (makes about 5 cups):

  • 5 black peppercorns
  • 4 carrots, chopped
  • 1 white onion, chopped
  • 1 pound mushrooms
  • 1/2 cup Madeira wine
  • 4 cups vegetable stock

For serving:

  • 1 tablespoon olive oil
  • 2 pounds exotic mushrooms
  • 3/4 cup unsalted butter, divided
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons chopped chives, divided
  • 1 teaspoon lemon juice
  • 1/2 cup raisins
  • 1 tablespoon ice wine vinegar
  • 6 large egg yolks
  • 18 sorrel leaves
  • Raw mushroom, shaved (optional)

To prepare the potato gnocchi: Preheat oven to 400°F. Bake potatoes until tender, 45 to 60 minutes. Scoop out flesh and discard skin. Pass flesh through a food mill. While warm, stir in yolks, flour, and salt. Fold mixture twice, being careful not to overwork. Divide into 4 piles. Roll each into a long tube about 1 inch in diameter. Cut tubes into 1-inch sections to form gnocchi. Roll each gnocchi on the back of a fork to form ridges. Place on flour-dusted surface and allow to rest 10 minutes.

Bring a large pot of salted water to a simmer. Add gnocchi and cook until gnocchi float, about 10 seconds. Store, refrigerated, on a greased pan.

To prepare the mushroom jus: Combine all ingredients in a saucepan over low heat. Simmer for 45 minutes. Strain jus.

To serve: In a sauté pan over medium heat, heat olive oil. Sauté mushrooms until golden, 3 to 4 minutes. Add 6 tablespoons butter. When melted, add thyme and 1 teaspoon chives.

In a separate sauté pan over medium heat, heat remaining 6 tablespoons butter. Sauté prepared gnocchi until golden, about 2 minutes. Finish with remaining 1 teaspoon chives and lemon juice.

Soak raisins in ice wine vinegar until plump. Puree until smooth.

Divide mushrooms and gnocchi between six plates. Garnish each with raisin puree, egg yolk, sorrel leaves. Divide 3/4 cup prepared mushroom jus between plates. Top each plate with shaved mushrooms, if using.

Enjoy!

For a complete list of Media Farmers Market vendors, click here!

 

See you tomorrow at the Market!

European-Style Artisan Breads!

Rye, honey wheat, focaccia, Pullman loaves, whole-grain German loaf with fruit and nuts, plus pies, pastries, and German-style pretzels…and so much more. With two bread vendors at Media Farmers Market, there’s something to suit every taste!


Big Sky Bread Co.!

With whole grains and minimal ingredients, North Wilmington’s Big Sky Bread Co. creates European-style loaves that owner Patrick O’Neill loved from his childhood in the Woodside section of Queens. They’ve become the centerpiece of his business, flanked by other handmade loaves like alpine whole wheat sunflower, honey wheat (one of their biggest sellers), baguettes, and sourdough, to name just a few! Big Sky products are shortcut-free, with no chemicals or hydrogenated oil. Customers note the brevity of ingredients on the bread labels. The one on the Italian peasant bread reads: “Flour, water, salt and yeast.”

O’Neill says he does with ingredients—mixing, temperature and fermentation—what mega-bakeries do with oil and chemicals. The Italian peasant bread ferments for eight hours. A Culinary Institute of America grad, O’Neill has worked at Winterthur, Kennedy Center, Longwood Gardens and a St. Thomas resort, before opening Big Sky Bread Co. over ten years ago. O’Neill says one of the best parts of his business is working with his hands. Check out Big Sky’s table to see all the breads they have to offer…plus pastries and other sweet treats, too!

Jerome Sheehan!
Jerry Sheehan has been baking European breads—crispy, caramelized crust with irregular-sized openings in the crumb—and American pies for five years. Key ingredients: King Arthur unbleached, unbromated bread flour as the base white-bread flour; organic, whole-wheat flour and whole-spelt flour from Daisy Mills, an old stone mill in Lancaster County, PA ; pure raw honey from Lancaster County; and extra virgin olive oil in lieu of butter in the Bavarian pretzel recipe (available in savory and sweet flavors, such as five-seed-encrusted and dark-chocolate-and-dried-cherries).

With a background in international accounting and finance, Jerry has lived and worked in Europe, Mexico, and Manhattan. He loves the food, wine, beer and cultures of Germany, France, Italy and Spain—particularly the breads—so, after 25 years in an office and corporate environment, he decided he wanted to work with his hands, and began to bake breads. See what Jerry has at his table this week. Along with breads and pretzels, you may find focaccia or fruit pies!

Market Basket Winner!
Congratulations to Tom, June’s Market Basket winner! For your chance to fill a basket with farmers market bounty, stop by the Market Manager’s table and fill out a raffle ticket.

Playing at the Market Tomorrow…Tim Simmons!
Drummer/guitarist Tim Simmons of Secret Goldfish plays tomorrow. Check him out at reverbnation!

Summer Sandwiches!

(photo from the blog The Kitchn)

Choose your favorite breads (you know where to find them!), and create easy summer sandwiches with fixings from the Market vendors! A few ideas:

  • Classic tomato
  • Sausage and roasted peppers and onions
  • Grilled vegetables with fresh herbs
  • Chopped salad with black olive spread (Mediterra)
  • Thinly sliced peaches with a drizzle of lemon walnut honey or rosemary fig honey (Taste Artisanal spreads) or Pine Barren honey (Fruitwood) warmed through on a panini press

Possibilities abound…enjoy!

 

For a complete list of Media Farmers Market vendors, click here!

 

See you tomorrow at the Market!

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