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Another great Market this week!

Another great Market!

Lizzy Hilliard performs this week

music-colour-splash

 

Stop by the Market for the sweet sounds of Lizzy Hilliard. Take a sneak peek at her talent, then come out and hear her in person!

 

 

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors, visit our website!

 

Weekly Market Meal

ham-dinnerEvery week we’re going to be featuring a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!

Late Summer Ham Supper

Shopping List:
smoked ham steak (Canter Hill)
red cabbage, 3 cups coarsely grated (The Farm Stuff / E. Fudd)
1 green apple, cored and cut into matchsticks (The Farm Stuff)
1 yellow or orange pepper, thinly sliced (The Farm Stuff / E. Fudd)
zucchini, 1 small per person (The Farm Stuff / E. Fudd)
parsely (E. Fudd)
cilantro (E. Fudd)
peaches (The Farm Stuff)
new potatoes, 3-4 per person (E. Fudd)
olive oil (Mediterra)
brown sugar (The Fair Trade Trolley Stop)
vinegar
butter
orange juice
apple cider vinegar
Bamboo Raw Honey (Randalia)
whole-grain Dijon mustard

Directions:

Ham Steak

  1. Bring ham to room temperature.
  2. In saute pan melt 1 tablespoon butter with w tablespoons olive oil. Mix in brown sugar.
  3. Add ham steak to pan and cook until heated through, flipping once to coat both sides, about 3 to 4 minutes each side.

New Potatoes

  1. Place washed potatoes in pan and cover in water. Bring to boil and cook about 15 to 20 minutes. Potatoes should be just fork tender.
  2. While potatoes cook, mix 1 tablespoon olive oil, 3 tablespoons minced parsley and 1 tablespoon melted butter. Salt and pepper to taste.
  3. Drain potatoes and cut into bite-sized pieces. Toss in parsley mixture to coat

Zucchini

  1. Slice zucchini and heat 1 to 2 tablespoons olive oil and 1 tablespoon butter in a saute pan.
  2. Saute zucchini slices until browned but not soggy

Apple and Red Cabbage Slaw

  1. Toss together cabbage, bell pepper, apple, and cilantro in large bowl.
  2. Whisk together remaining ingredients in small bowl. Drizzle dressing over cabbage mixture, and toss to combine. Season with salt and pepper, if desired.

Missed a recipe? Visit the NEW Recipes page on our website for all of our great dishes!

A little heat won’t stop us!

Fair Trade Frozen Banana Whip

 

Stop by the Fair Trade Trolley Stop for Fair Trade Banana Whip! You won’t believe this sweet frozen treat is made only from Fair Trade bananas. But you will once they make it right in front of you! Available in two sizes, it’s sure to hit the spot!

Get to know the KnewFoulke
Local band KnewFoulke will be performing this week at the Market! KnewFoulke is more of a style of music than an actual band. It’s a cross between Heavy Snyth New Age and Acoustic Folk Music (new + folk = KnewFoulke). With short, catchy tunes that usually revolve around a story, it’s possible easy to come away humming their tunes. Random Market-goers who stop to listen will also be chosen to receive movie ticket vouchers! Good luck!

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors, click here!

Weekly Market Meal
Every week we’re going to be featuring a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!Cherry Tomato and Spinach PastaShopping List:
Pint of cherry tomatoes, sliced in half
Three cloves of garlic, minced (E. Fudd)
A handful of fresh basil (E. Fudd)
Tablespoon of fresh oregano, minced (E. Fudd)
Tablespoon of fresh broad-leaf parsley, minced (E. Fudd)
1/4 of a medium-sized red onion, thinly sliced (The Farm Stuff)
1/4 good extra virgin olive oil (Mediterra)
tablespoon of butter
kosher salt and freshly ground pepper to taste
Spinach Tagliatelle (Vera Pasta)
Parmigiano-Reggiano or Locatelli Pecorino Romano cheese
  1. Heat oil. in large skillet on medium heat
  2. Begin bringing a large pot of salted water to boil.
  3. Add the tablespoon of butter to the oil.  As it melts add garlic, onion, oregano and parsley and half of the basil
  4. Add salt and pepper to taste
  5. Sprinkle a few red pepper flakes over the sauce
  6. Saute until fragrant. Turn heat down to a simmer while you cook the pasta
  7. Just after taking the pasta out of the boiling water, place sliced cherry tomatoes into the sauce and stir to coat
  8. Place drained pasta into a large bowl and carefully spoon all of the fresh cherry tomato sauce over the pasta
  9. Finish the pasta with a few dashes of olive oil sprinkle parmigiano-reggiano or locatelli cheese on top

Missed a recipe? Visit the NEW Recipes page for all of our great dishes!

It’s all about the kids this week at the Market!

It’s all about the kids!

FishCastle performs this week
Family favorite FishCastle will be at the Market this week! With lots of kid-friendly instruments and sing-alongs, they provide great entertainment for your little ones. Come hang out under their tent and make some music!

Face painting this week
Another great activity for the kids (or the kids-at-heart) this week! We’ll have a face painter at the Market!

Kids passport at the Manager’s Table
Don’t forget, all kids are welcome to participate in our Market Passport program! Each week, have your child stop by the Manager’s table to find out the item of the week. Then they can draw a picture of the item in their very own passport. We’ll keep the passports for you so you don’t even need to remember to bring it. Stop by every week, because prizes are available as they reach each level!

 

 
 
Get your blades ready
Neil’s Sharpening Service will return next week(August 10)so start gathering up your blades now. Neil will sharpen lawnmower blades, garden tools, hair clipper blades, scissors, knives and more. So remember to bring themnext week to have your items sharpened while you shop!Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors,visit our website!
Weekly Market Meal
Every week we’re going to be featuring a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!Sweet Pork Stir Fry

Shopping List:
1 lb ground pork (Canter Hill)
3-4 carrots (E. Fudd or The Farm Stuff)
2 cloves garlic (E. Fudd)
1 bag spinach (E. Fudd)
1 onion (The Farm Stuff)
rice (Fair Trade Trolley Stop)
sesame oil
1 tbs finely minced ginger
soy sauce
mirin (available in most grocery stores in the Asian section)
cornstarch (optional)

  1. Rinse spinach if needed, and remove any large or thick stems.
  2. Finely dice or shred carrots.
  3. Cook rice according to package directions.
  4. While rice cooks, mince ginger and garlic.
  5. Heat pan over medium-high heat.
  6. Brown pork until no longer pink. Stir frequently to prevent burning or sticking. Drain and remove from pan. Drain pan.
  7. While pork is cooking, chop onion.
  8. Heat 2 tbs sesame oil in same pan.
  9. Add onion and carrots to oil and cook until onions are just turning translucent.
  10. Add garlic and ginger. Cook until fragrant.
  11. Add meat back to pan along with 2 tbs soy sauce and 2 tbs mirin.
  12. Toss to coat.
  13. Add spinach one large handful at a time until all is added and is just wilted.
  14. If sauce is too thin, sprinkle 1 to 2 tbs of cornstarch into pan and mix well. Cook until desired consistency.
  15. Serve over rice.

It’s a crisp Market this week!

New Vendor: Crisp & Co.!

Make sure you meet new vendor Crisp & Co this week at the Market! Not only do they have multiple varieties of pickles, they also have Pickled Beets, Dilly Beans and Savory Pickled Mushrooms. Stop by for a taste of all their products, and take home a jar or two!

 

Last chance for Cotton Candy Waffles!

This week will be your last chance to get Waffatopia’s featured flavor Cotton Candy! Don’t miss your chance to try this sweet summer flavor captured in a delicious Belgian Liege waffle!

 

Fair Trade bananas at the Market

Buy Fair, Buy Local! Celebrating 10 years of Media being a Fair Trade Town, the Media Fair Trade Committee will be back at the Market this week with their Fair Trade, organic bananas! The Committee encourages you to buy local when you can, but when you can’t – as with bananas – to buy Fair Trade. Bananas are free with a donation. Other Fair Trade grocery items and cold drinks will be available.

 

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors,click here!

 

Weekly Market Meal

Every week we’re going to be featuring a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!

 

New York Chicken Salad, Herb Buttered Corn, Steamed Swiss Chard and Summer Tomatoes with Apple Turnover with Vanilla Ice Cream

Shopping List:
2 Chicken Breasts(Canter Hill)
Corn (The E. Fudd & Son
Garlic (E. Fudd & Son)
Sweet Onion (The Farm Stuff)
Honey
Apple Turnover ( Big Sky)
Ice Cream (Roundtop Farm)
Butter (Roundtop Farm)
Olive oil (Mediterra)
Sour Cream
Mayonnaise
Salt and pepper
Curry Powder
Celery
Dijon Mustard
Thyme
Green Onion

 

New York Chicken Salad
  1. Place 1 quart of water into a deep pot. Add a ½ inch slice of onion and 2 stalks of celery, salt and pepper to taste. Bring to a simmer.
  2. Add thawed chicken and simmer over medium-low heat for 10 to 15 minutes.
  3. Cool and cut into 3/4 inch cubes.
  4. Mix: 1/2 Cup Mayonnaise, 3/4 Cup Sour Cream, 1 Tablespoon Dijon Mustard, 1 Tablespoon Madras Curry, 1 minced Clove Garlic
  5.  Add chicken to mixture refrigerate at least 2 hours to allow flavors to meld.

Steamed Swiss Chard:

  1. Rinse
  2. Place in pot along with 4 cups water and cover
  3. Steam for 5 minutes over medium high heat.
  4. Serve with Compound Butter

Corn:

  1. Steam in hot water for 4 minutes.
  2. Smear with Compound Butter and Salt to taste

Compound butter:

  1. Place 4 Tablespoons soft butter in a mixing bowl.
  2. Mince 1 Tablespoon Thyme and 1 teaspoon green onion.
  3. Work into a paste.

Serve chilled chicken salad with corn, chard and sliced tomatoes.Apple Turnover with Ice Cream:

  1. Warm turnover in oven until heated through. Place in bowl.
  2. Top with ice cream.

The Market Is on Point!

Neil’s Sharpening Service this week

Bring your dull blades to the Market this week and have Neil’s Sharpening Service get you on point as well! Bring your knives, gardening tools, lawnmower blades, clipper blades and more to the market and Neil will expertly sharpen them while you wait.

Music at the Market

This week’s musical entertainment is FishCastle! Always a Market favorite, FishCastle brings their kid-friendly music to the Market this week. Stop by to sing a song and make some music!

Bi-Weekly Vendors at the
Market This Week
:

 

See the full list of this year’s vendors!

 

Weekly Market Meal

Every week we’re going to be featuring a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm! This week’s meal features easy clean up!

 

 

Seared Pork Chops and Red Cabbage with Asparagus, Pecorino & Lemon Zest Ravioli and Green Beans and Vanilla Ice Cream with Caramel Corn Topping

Shopping List:
1 Pork Chop (center cut) per person(Canter Hill)
Asparagus, Pecorino & Lemon Zest Ravioli (Vera Pasta)
Green Beans (The Farm Stuff)
Sweet Onion (The Farm Stuff)
Rosemary Red Sauerkraut or Cortido (Cucina Verde)
Ice Cream (Roundtop Farm)
Carmel Corn ( J&J Kettle Korn)
Butter (Roundtop Farm)
Olive oil (Mediterra)
Bread or cracker crumbs
Salt and pepper

 

Seared Pork Chop
  1. Sprinkle chops with one tablespoon bread or cracker crumbs.
  2. Place 1 tablespoon butter and one tablespoon olive oil in a pan. Preheat the pan to medium-high heat. Add the pork chops and sear 1 minute. Turn down heat and continue to cook 6 minutes. Turn and continue to cook 7 minutes.
  3. Serve with Rosemary Red Sauerkraut or Cortido

While the pork chops are cooking:

  1. Snap off the stem end of the green beans
  2. slice 1/4 of the onion into 1/4 inch slices.
  3. Bring 1 quart of water to a boil
  4. Place the beans and onion into boiling water
  5. Set timer for 8 minutes
  6. Drain and season to taste with salt

Cook ravioli as per package directions. This will take about 10 minutes. Drain and serve with beans and pork chops.Ice Cream with Caramel Corn Topping:

  1. Scoop ice cream into bowl
  2. Top with crushed caramel corn

 

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