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Hot Apple Cider and Ginger Cookies Tomorrow!

Chilly November Day, Hot Apple Cider…!

…and ginger cookies! Media Farmers Market wraps up its fifth season tomorrow, and as a thank you for a great Market season, stop by the Market Manager’s Table for hot apple cider (provided by Fruitwood Farms) and ginger cookies! Just the thing as you’re shopping for sweet potatoes, squash and fall greens on a chilly November day!

Vendor Updates!
Brian from Waffatopia emailed to say he will definitely make it to tomorrow’s Market. Think “Punkin Spice” Belgian waffles for breakfast while you’re getting veggies out to chop for Thanksgiving dinner, and getting the turkey out to roast (or butternut squash if you’re vegetarian…see recipe below for butternut squash and apple soup)!

Melvin from Roundtop Farm called to let us know he won’t be at the Market Thursday, but is definitely still taking pre-orders. You can email him at He’ll be doing a pre-order drop on Tuesday, November 25, at the Media Farmers Market location from 4-6 p.m. He’ll also have extra eggs and pies!

Also taking pre-orders are Jerome Sheehan for breads and pies, Canter Hill and Maiale for meats, Meryle’s Mushrooms for mushrooms, mac and cheese, chili, quiche, and soup.

And don’t forget olive oils, vinegars, and jarred specialty items (Mediterra and Taste Artisanal Market), wine (Borderland Vineyard), seasoning spices (Mistress of Spice), chocolate (Sweet Salvation Truffles), and dinner the night before that’s practically ready to go (pasta and sauce from Vera Pasta, or salsa, chips and tamales from Taste of Puebla)!

Help Us Make Media Farmers Market Even Better!
Thank you for being a Media Farmers Market shopper! We’d appreciate a few minutes of your time to answer mostly multiple-choice questions on a survey the Media Farmers Market committee has created. Your answers will help us to know more about you as a Market shopper, what you enjoy about the Market, and where the Market can improve to better serve you and our community in the next season. Please click here to go to the survey.

Vegetarian Butternut Squash and Apple Soup
The following recipe has been adapted from The Culinary Institute of America’s The New Book of Soups (2009, Lebhar Friedman).

Makes 8 servings


  • 1 tablespoon unsalted butter
  • 1 1/4 cups diced onion
  • 1/3 cup diced carrot
  • 1/2 cup diced celery root
  • 1 tablespoon minced fresh ginger
  • 1 clove garlic, minced
  • 3 to 4 cups vegetable broth
  • 3 cups cubed butternut squash
  • 1 cup sliced tart apple
  • 1/4 teaspoon salt, or as needed
  • 1/4 teaspoon ground white pepper, or as needed
  • 1 teaspoon grated orange zest
  • 1 cup crème fraîche for garnish (optional)
  • 8 small pumpkins (about a pound each) or one large pumpkin


Heat the butter in a soup pot over medium heat. Add the onion, carrot, celery, ginger, and garlic. Cook, stirring frequently, until the onion is tender and translucent, 5 to 6 minutes.Add the broth, squash, and apple. Bring the broth to a simmer over medium-low heat and cook until the squash is tender enough to mash easily with a fork, about 20 minutes.While the soup is cooking, wash the pumpkins with mild soapy water, rinse thoroughly, and pat dry. Carve a lid off the tops and remove the seeds from inside.

Purée the soup using a handheld blender directly in the pot, with a sieve or a food mill, or in a countertop blender or food processor. Return it to the soup pot if necessary. Return the soup to a simmer over medium-low heat.

Season the soup as needed with salt, pepper, and orange zest.

You can serve the soup in heated bowls topped with a dollop of crème fraîche if desired.

Or, to serve the soup in pumpkins, place each pumpkin onto a plate and fill them with soup topped with a dollop of crème fraîche. If serving the soup in one large pumpkin, place the lid back on top to keep the soup warm. You can also offer the crème fraîche in a separate bowl on the buffet.


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


See you tomorrow at the Market!

Two More Markets Before Thanksgiving!

Pre-Order at Canter Hill!

Jen Kleeman at Canter Hill emailed to say, yes, they are taking pre-orders! A lot available. Here are the highlights! Thanksgiving sides: order now to reserve your hearty chicken stock, chicken or turkey sausage (to add to stuffing for a rich side dish), or lamb and pork roasts for those non-traditionalists. For all the other meals over the holiday, stock up on bacon, pancetta, scrapple and sausage for filling breakfasts, and chicken cuts, chicken and lamb sausage and duck, pork and lamb chops for quick but yummy dinners. Finally, for easy entertaining, Canter Hill has Duck Mousse and Pork Pate and South African Billtong and Droewors for high-protein, healthy snacks your guests will love They’re out of Heritage turkeys. Check online or at their table tomorrow about conventional turkeys. They can bring all of these things to the Media market, and a good idea to order ahead to ensure they have enough! Contact and other info is online.

Sharpen Your Knives for Thanksgiving Carving!
Whether you’re carving a firm butternut squash or a tender turkey, bring your knives to the Market tomorrow and let Neil Jacob of Neil’s Sharpening Service make sure they’re Thanksgiving-ready!

Apple and Sausage Stuffing

Photo by Mark Thomas
Styling by Stephana Bottom
Recipe from


  • 1 tablespoon unsalted butter, at room temperature
  • 1 tablespoon extra-virgin olive oil
  • 1 pound mild Italian sausage, casing removed
  • 1 large onion, diced
  • 2 celery ribs, diced
  • 2 cloves garlic, minced
  • 2 firm apples, peeled, cored and chopped
  • 3 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh parsley
  • 8 cups cubed French bread
  • Salt and pepper
  • 1 1/4 cups low-sodium chicken broth
  • 1 large egg, beaten
Preheat oven to 350ºF. Grease a 13-by-9-inch casserole dish; lightly coat one side of a large piece of foil with butter. In a large skillet over medium-high heat, warm oil. Add sausage and cook, stirring and breaking up into small pieces with a wooden spoon, until no longer pink, about 8 minutes. Use a slotted spoon to remove sausage to a large bowl; reserve fat in skillet.Add onion and celery to skillet and cook 5 minutes, stirring. Add garlic, apples, sage and parsley and cook 5 minutes longer, stirring often. Remove from heat and add mixture to sausage.

Add bread cubes to sausage mixture, toss until well combined. Season with salt and pepper and toss again. Gently stir in chicken broth, then egg. Spoon mixture into casserole dish, cover with buttered foil and bake for 40 minutes. Remove foil and bake about 20 minutes longer, until stuffing is crisp and golden on top. Serve warm.


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


See you tomorrow at the Market!

Mushrooms Are Back!

Meryle and Mushrooms Are Back for November!

Meryle and Mushrooms are back tomorrow! Shiitake, portobello and cremini! And delicious mushroom soup, quiche, mac and cheese, and chili! Shoppers can also email  or call (484) 885-4556 for special orders (think Thanksgiving!). Meryle will also be available in the parking lot on Tuesday before Thanksgiving for anyone who wants fresh mushrooms, and, of course…soup, quiche, mac and cheese, and chili!

Open Casting Call for Young Chefs!
MasterChef Junior is hosting an open casting call in Philly on November 15 for Season 4 of their hit primetime children’s cooking competition series! If you’re a fan of the show, you’ve seen kids ages 8-13 get a platform to show off their skills in the kitchen…and the opportunity to learn from some of the greatest culinary minds in the business. (Also, last season, winner Alex won $100,000 and a cookbook deal!). Casting call is November 15 at the Holiday Inn Stadium Philadelphia, 900 Packer Avenue, from 9 a.m. to 5 p.m. For full details and to pre-register, visit their website.

Market Basket Winner!
Congratulations to market basket winner Tony!

Message from E. Fudd & Son
Bill, Jan and Marcy of E. Fudd & Son emailed to let us know their Media Farmers Market season has come to a close for this year due to an early frost on Halloween…but they’re already making seed purchases for next year! We look forward to seeing them again in the spring!

In the meantime, look for produce at Fruitwood and Hillside!

Watermelon Radish and Goat Cheese Salad

Photo by Annabelle Breakey
Recipe from

  • 2 watermelon radishes (8 1/2 oz. total), peeled, quartered, and sliced
  • 1/2 English cucumber, halved and sliced
  • 3/4 cup dill fronds
  • 1 small shallot, thinly sliced
  • 1/4 cup lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 head butter lettuce, leaves separated
  • 4 ounces fresh goat cheese
Put all ingredients except cheese in a large bowl, tossing gently to combine. Assemble salads on four plates, and top each salad with crumbled cheese.


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


See you tomorrow at the Market!

Apple Cider in Season!

Apple Cider Tastes Like Fall!

You can count on Fruitwood Farms every fall for apple cider…and pear cider, too! Not just for drinking out of hand, check out these other great ways to drink and cook with apple cider!

Playing at the Market Tomorrow…Christine Kinslow and Alex Uskuraitis!
Enjoy Christine’s mix of original songs, along with country and folk covers, from 3 to 5! Find out more about Christine at reverbnation.

Alex returns with his eclectic mix of Creole, Cajun, Zydeco, honky-tonk blues and classic rock-n-roll! He’ll be playing from 5 to 7. Check him out at reverbnation.

10-Minute Beets with Shallots, Garlic, and Chives
Photo by Kateryna Odyntsova
Recipe from the blog A Doctor’s Kitchen


  • 2 pounds beets, without greens, scrubbed and peeled
  • 1 tablespoon extra virgin olive, plus more for drizzling, if desired
  • 1 tablespoon minced shallots
  • 2 teaspoons minced garlic
  • Salt
  • Freshly ground black pepper
  • 2 to 3 teaspoons aged balsamic vinegar, or to taste
  • 2 tablespoons chopped fresh chives

Shred the beets in a food processor fitted with a disc for medium shredding or fine julienne.

Place a nonstick wok or large, deep nonstick skillet over medium-high heat. When hot, add the oil. When the oil is hot, add the shallots and garlic. Cook, stirring, about 1 minute. Add the beets and season with salt and pepper. Cook, stirring and tossing, 3 to 5 minutes, until the beets have given up their water and are crisp-tender, or longer to desired doneness. Transfer to a serving dish. Stir in 2 teaspoons of the vinegar and sprinkle with the chives. Taste and add more vinegar, and additional oil, if desired. Serve immediately.Enjoy!

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


See you tomorrow at the Market!

Support World Food Day!

Take Action on World Food Day!

Buy fresh produce, meats and cheeses from Media Farmers Market farmers and other local producers, and support World Food Day! First established in 1979 to celebrate the creation of the Food and Agriculture Organization of the United Nations (FAO) on October 16, 1945, it is now a catalyst for grassroots events and public awareness campaigns which engage diverse audiences in action against hunger. This year’s theme, “Family Farming: Feeding the World, Caring for the Earth,” has been chosen to raise the profile of family farming and smallholder farmers. It focuses world attention on the significant role of family farming in eradicating hunger and poverty, providing food security and nutrition, improving livelihoods, managing natural resources, protecting the environment, and achieving sustainable development, in particular in rural areas. To learn more, go to World Food Day’s website!

Mediterra Is Back!
If you’ve been missing Mediterra‘s full line of olive oils, vinegars, and jarred specialty items this season, they’re all back! Stop by Mediterra’s table, and let Ali guide you through his delicious selection of organic olive oils, balsamic vinegars, and jars of harissa, meski olives with lemon and fennel, and so much more!

Library Quilt Raffle!
Media-Upper Providence Free Library will be displaying two handmade quilts at Media Farmers Market tomorrow and selling raffle tickets for them to benefit the library’s building project. For your chance to win one of these two beautifully handcrafted quilts (generously donated to the library), stop by the library’s table and buy a raffle ticket…or six! Just $1 per ticket, and $5 for six! Drawing is Monday, October 20 (the last day of the library’s October Book Sale). You do not need to be present to win. First ticket chosen will have first choice of quilt.

Braised Turnips with Poppy-Seed Bread Crumbs
Photo by William Abranowicz
Recipe from

For turnips:

  • 3 tablespoons unsalted butter
  • 2 pounds medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
  • 1 1/2 cups water
  • 1 tablespoon fresh lemon juice

For bread crumbs:

  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 cup fine fresh bread crumbs from a baguette
  • 1 tablespoon poppy seeds
  • 1 tablespoon chopped flat-leaf parsley
Braise turnips:
Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).Make bread crumbs while turnips cook:
Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.Cook’s notes: Turnips can be braised 1 day ahead and chilled, uncovered, until cool, then covered. Reheat with a little water before serving.

Bread-crumb mixture, without parsley, can be made 1 day ahead and kept in an airtight container at room temperature. Stir in parsley before using.


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


See you tomorrow at the Market!

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