search
top
Currently Browsing: Recipes

Kettle Corn and a Movie!

If It’s Summer, It Must Be Kettle Korn Time!

From school’s end in June to school’s start-up again in September, Media Farmers Market shoppers are treated to J&J Kettle Korn’s authentic hand-popped kettle corn! Why only summer?

Because owner Jeff Seip teaches from September through May! J&J Kettle Korn is popped in an open kettle with oil and sugar. It is salted to taste after it is popped, giving kettle corn its slightly sweet, slightly salty flavor. Unlike caramel corn, its flavor is not overwhelmingly sweet. J&J Kettle Korn uses mushroom corn kernels which pop larger, giving it that classic kettle-corn look. A portion of proceeds from all kettle-corn events are donated to charity.

 

Corn and Tomatoes!

Speaking of corn, while you’re bringing home a bag of kettle corn, pick up a few ears of delicious fresh corn, too! And maybe some fresh tomatoes to go with the corn! Bill and Janice from E. Fudd say they’ll have plum tomatoes tomorrow!

 

TTM Hosting a Movie Screening!

Transition Town Media is screening Food for Thought, a film whose mission is to start a conversation about our food system, bringing everyone to the table to address how we think about, produce, and choose what we eat, and to make lasting changes as individuals, communities, and for our earth as a whole. Thursday, July 30, 7 pm to 8:30 pm.  Providence Friends Meeting, 105 N. Providence Road, Media.

 

Library Update!

Media-Upper Providence Free Library has been maintaining a “desk” at Media Farmers Market the past few weeks while awaiting their temporary digs at the firehouse to be set up! Well, they’re happy to report that they officially reopened on July 27 on the second floor of Media Firehouse at 11 N. Jackson Street in Media. Be sure to visit them there!

 

 

Grilled Corn with Cheese and Lime

Recipe and photo courtesy of realsimple.com

Ingredients

  • 8 ears  corn, shucked
  • 1 tablespoon  olive oil
  • kosher salt
  • 1/2 cup crumbled queso fresco (fresh Mexican cheese) or feta
  • 1/4 to 1/2 teaspoon  cayenne pepper
  • 2 limes, cut into wedges

Directions
Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt.

Grill, turning often, until tender and charred, 5 to 7 minutes.Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

Enjoy!

 

For the complete list of vendors, visit the Media Farmers Market Vendors page!

 

See You Tomorrow at the Market!

Heirloom Tomatoes and Lima Beans!

Here’s What You’ll Find at Our Produce Vendors This Week…

photo courtesy of David Pinkering/J&J Farm

E. Fudd & Son…lima beans, freshly shelled and in one-pint bags; bi-color corn; and Fancy tomatoes!
Fruitwood Farm…corn, tomatoes, peaches, and their delicious honey!
J&J Farm: blackberries, blueberries, greens, herbs, and tomatoes
Longview Farm…heirloom tomatoes (German Johnson, Marianna’s Peace, Green Cherokee, Pink Beauty, maybe a few others) and slicing tomatoes, plus cucumbers and summer squash!

And so much more!

 

And If You’d Like a Variation on Fresh Produce…

…Cheryl at Sweet Salvation Truffles is bringing back her chocolate-covered blueberries! Get ’em early. She sold out last time!

 

Reminder…The Library’s at Media Farmers Market!

Media-Upper Providence Free Library continues to have a “desk” at the Market through July while their temporary digs at the firehouse get set up! Visit their table to get prizes for the Summer Reading Challenge, to participate in the Delaware County Library Quest activity, and to pick up RTMSD Summer Reading books for grades 6-12!

 

Summer Peach and Tomato Salad

Recipe and photo courtesy of myrecipes.com

Ingredients

  • 1/4 cup thinly vertically sliced red onion
  • 1/2 pound ripe peaches, pitted and cut into wedges
  • 1/4 pound heirloom beefsteak tomatoes, cut into thick wedges
  • 1/4 pound heirloom cherry or pear tomatoes, halved
  • 1 tablespoon sherry vinegar
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 2 tablespoons small basil leaves or torn basil
Directions
Combine first 4 ingredients in a large bowl.Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.

 

Enjoy!

 

For the complete list of vendors, visit the Media Farmers Market Vendors page!

 

 

See You Tomorrow at the Market!

 

International Dumplings at Media Farmers Market!

Delightful Dumplings!

With four generations of pierogi makers on the Czech side and five generations of ravioli makers on the Italian side, Ben and Emily Zacharczyk began to take a closer look at the world of filled pockets of dough, and the many types of dumplings and different fillings that come to the modern family table from so many different cultures…and International Dumpling Company was born! Fresh produce from local farmers fill these delicious pockets of dough with a fresh, contemporary twist: spicy black bean and plantain empanadas, sweet dessert ravioli with seasonal fillings called pulumpas, classic potato and cheddar pierogi, vegetable potstickers! Flavors will change with the seasons, so try them all!

Media Farmers Market Recognized by Fair Trade Committee!

This past Saturday, July 11, 2015, at the Bastille Day celebration in downtown Media, Drew Arata of the Media Fair Trade Committee (and co-owner of Earth & State in Media) presented Media Farmers Market vice-president Linda Coulston with a “Local Award” for supporting the “Buy local, buy fair” initiative in Media. Look for fair trade items at the Fair Trade Trolley Stop at the Market each week!

Give Media Farmers Market Gift Certificates!

Wondering what to give your favorite cook who has everything? Look no further. Gift certificates are now available at the Market Manager’s Table!

A Note About Parking

Though you can find street parking in the immediate radius of Media Farmers Market, parking is also available across the street in the Media Elementary School parking lot during the summers, and after 3 p.m when school’s back in session. The parking lot is easily accessible on the Front Street side of the school. After parking, you can walk right across to State Street and cross the street to the Market.

Reminder…The Library’s at Media Farmers Market!

Media-Upper Providence Free Library continues to have a “desk” at the Market through July while their temporary digs at the firehouse get set up! Visit their table to get prizes for the Summer Reading Challenge, to participate in the Delaware County Library Quest activity, and to pick up RTMSD Summer Reading books for grades 6-12!

Playing at the Market Tomorrow…Percy Shaw!

Percy Shaw is the “original one-man band”! You can find out more about Percy here.

Peach Chutney

Recipe and photo courtesy of Food & Wine
Ingredients

  • 4 pounds firm, ripe peaches
  • 1 2/3 cups light brown sugar
  • 1 cup apple cider vinegar
  • 2 tablespoons minced fresh peeled ginger
  • 1 small red onion, slivered
  • 12 cardamom pods, lightly cracked
  • 2 to 4 dried hot red chiles, such as cayenne—stemmed, seeded and thinly sliced
  • Salt

Directions
Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice.

In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. Add the peaches, chiles and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour.

Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months.

Enjoy!

For the complete list of vendors, visit the Media Farmers Market Vendors page!

 

See You Tomorrow at the Market!

Sauerkraut, Chocolate & Blueberries…and Books!

Eating Raw!

Stop by the Jacob’s Raw table and let Scott Grzybek (or sons Jacob and Noah!) fill you in on how fermented foods are one of the healthiest and oldest artisanal foods in the world: raw, probiotic, and no sugars. And then taste one of their sauerkrauts, dressings, tonics or salsas to see how delicious fermented can be! Scott and wife Cathy were already making veggie and fruit kvass (fermented beverage) for their Zukay Live line of foods when young son Jacob suggested making krauts and other tasty ferments that they were already making for themselves. And Jacob’s Raw was born, named in honor of Jacob. Jacob’s Raw’s organic products come in many robust flavors: spicy and garlic krauts, tomato olive and cucumber mint dressings…and more! Take one home today!

Blueberries and Chocolate!

Cheryl at Sweet Salvation Truffles wanted us to be sure to let you know, that today, along with all her usual wonderful chocolate creations, she also has chocolate-covered blueberries!!

The Library’s at Media Farmers Market!

Media-Upper Providence Free Library reconstruction is underway, and starting today, and for the next several weeks, the library will setting up a table at the Market! Visit their table to get prizes for the Summer Reading Challenge, to participate in the Delaware County Library Quest activity, and to pick up RTMSD Summer Reading books for grades 6-12!

Playing Today…

Norm LeDonne and his eclectic guitars and repertoire will be at the Market today! You can find out all about Norm here.

Avocado Reuben

Recipe and photo courtesy of PETA

  • 2 slices rye or pumpernickel bread
  • Mustard
  • Thousand Island dressing
  • 1/2 avocado, pitted, peeled, and mashed
  • 1/4 cup sauerkraut

Spread one slice of bread with some mustard, the other slice with Thousand Island dressing.

Place the bread slices, dry side down, in a lightly oiled skillet. Top one slice with avocado, and the other with sauerkraut.

Over medium heat, grill the sandwich until lightly browned and hot, about 5 minutes. Put the sandwich halves together.

Enjoy!

 

For the complete list of vendors, visit the Media Farmers Market Vendors page!

 

See You Today at the Market!

Challah and Rugalach and Biscotti, Oh My!

“With a Little of This and A Pinch of That…”!

Aunt Rakie’s brings traditional Jewish baked specialties to Media Farmers Market every week! Challah and challah rolls, rugalach, and even Jewish biscotti! Aunt Rakie loves to bake and entertain. and started baking for the Jewish holidays using her mother and grandmother’s recipes. She is committed to preserving those traditions. You’ll enjoy and appreciate that commitment in every bite of raisin challah, apricot nut rugalach, and cranberry almond biscotti, along with the many other varieties of those and other goodies!

 

A Reminder…

Neil’s Sharpening Service is here tomorrow, so bring your knives, scissors and garden tools!

 

Angel Food Cake with Mangoes

Recipe and photo courtesy of Ellie Krieger and Food Network

Ingredients

  • 2 mangoes, peeled and cut into chunks (3 cups)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sugar
  • 2 teaspoons orange liqueur (recommended: Cointreau), optional
  • 1 store-bought angel food cake (about 13 ounces)
  • 1/4 cup fresh mint leaves

Directions
In a blender or food processor, puree 1 of the mangoes with the lime juice, sugar and Cointreau until smooth. Dice the remaining mango. Slice the cake, pour 1 tablespoon of the mango sauce over each slice, and toss some diced mango on top. Garnish with mint leaves and serve.

Enjoy!

 

For the complete list of vendors, visit the Media Farmers Market Vendors page!

 

See You Tomorrow at the Market!

« Previous Entries

top