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Robot Invades This Week’s Market!

Rosie the Robot comes to the Market

The Girl Scouts of Eastern Pennsylvania Robotics Patrol will be at the Market this week with their robot, Rosie! Rosie moves and dances, and they will have fun kids activities. Come meet Rosie and her girls, and learn more about the camps and competitions they participate in!


Our Musician of the Week

Make sure you stop to listen to young singer and songwriter Lizzy Hilliard this week!


Sunset Slush

Media’s newest dessert will be at the Market this week! Check out Sunset Slush and their classic Italian ice! A perfect way to cool off at the Market during the heat this week!




Quick Strawberry Jam

Visit E. Fudd or Taproot Farm to get your strawberries before they are gone for the year!

  • 1 quart hulled strawberries
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice

In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).


Bi-Weekly Vendors at the Market This Week:



See you at the Market tomorrow!


This Week at the Market

Vendor Specials!

Firehouse Donuts: Media Farmers Market Early Bird Special! On Thursday, June 2, mix or match any 3 packages of regular or mini FIrehouse Donuts for only $12 for the first hour of the Market only (3 to 4pm)!

Bi-Weekly Vendors at the Market This Week


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


This week’s musician: Vincent James!

While you’re at the Market this week, make sure you stop and enjoy local musician Vincent James!




Sauteed Asparagus and Mushrooms

You can find fresh-cut asparagus at E. Fudd and Son, and mushrooms at Davidson’s Exotic Mushrooms to make this easy spring dish!

  • 1 bundle of asparagus
  • 6-12 mushrooms, crimini or baby bella
  • 3 Tbsp. Butter
  • ¼ cup water
  • fresh ground pepper
  • salt
  1. Snap the root ends off of asparagus spears and then snap each spear into pieces 1″-3″ long.
  2. Wash and slice mushrooms.
  3. In a large nonstick pan, add butter and mushrooms. Sprinkle on a little salt. Fry on medium – high heat until mushrooms are golden brown in color, about 1 minute.
  4. Remove the mushrooms to a plate but leave the any remaining butter in the pan. Add asparagus, and water. Sprinkle additional salt (at least ⅛ tsp.) and grind in some pepper.
  5. Saute the asparagus on medium high for about 2 minutes until it is bright green and slightly softened. If you bite a piece and it has a slight chew/crunch but is still mostly soft it is done.
  6. Remove from heat, stir in mushrooms and serve hot.

Recipe and photo courtesy of Mirlandra’s Kitchen.

See you tomorrow at the Market!

Hot Apple Apple Cider and Ginger Cookies Tomorrow!

Hot Apple Cider and Ginger Cookies, and…!

Media Farmers Market wraps up its sixth season tomorrow, and as a thank you for another successful Market season, we’re serving up hot apple cider (provided by Fruitwood Farm) and ginger cookies for you, our faithful customers, at the Market Manager’s Table!

MFM-$5-tokenPlus, if you say the word


you also get a $5 Media Farmers Market token, which you can use as payment at any vendor’s table. Share the code with your friends and family, too!

And look for a $1 coupon, good at Media Farmers Market, in this week’s Town Talk as well!!


Sides for Thanksgiving!

Check out Fruitwood Farm and J&J Farm for fall greens, squash, root vegetables, Brussels sprouts, and potatoes for your Thanksgiving classics. e3garden will have lettuces, Genovese and lemon basil, and mache. Choose a hearty bread from Big Sky for your stuffing!


Get Your Carving Knives Thanksgiving-Ready!

Change in schedule last week, but Neil’s Sharpening Service will be here tomorrow to make sure your knives are in tip-top shape for carving your turkey, your butternut squash, and for chopping all those vegetables for roasting! And, of course, scissors and garden tools, too!
(image courtesy of

Music This Week…

Folk ’n Irish will be playing from 4 to 6 p.m. tomorrow!


Roasted Rutabaga with Brown Butter

Recipe and photo courtesy of The Kitchn









  • 1 large rutabaga, about 1 1/2 pounds
  • 4 tablespoons unsalted butter
  • Flaky salt and freshly ground black pepper
  • Juice of 1/2 lemon
  • 2 tablespoons finely chopped parsley

Heat the oven to 450°F. Peel the rutabaga with a vegetable peeler and cut into 1/2-inch to 3/4-inch cubes.

Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.

Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the rutabaga to a large baking sheet and spread into a single layer. Roast for 25 to 40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley.



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


See You Tomorrow at the Market!

Enjoy the Warm Fall Temps at Tomorrow’s Market!

Fall Produce and More!


Look for Brussels sprouts, fresh ginger, squash, apples and pears from Fruitwood Farm and J&J Farm. Plus e3garden will have crisp lettuce, lemon basil and mache, and Mushrooms will be here with their assortment of cremini, button, portobello and shiitake mushrooms!

You’ll always find great meat and sausage selections from Canter Hill and Maiale, and delicious cheeses, nut butters and pumpkin pies from Roundtop Farm. For something ready-to-eat, stop by Rafiki for a taste of Africa or the Plum Pit Food Truck for a rice bowl or sandwich!


Tips for End-of-Season Gardening!

As we enjoy the warm fall days and chilly fall nights, if you’re a gardener, it’s also time to prepare your garden for the winter. Transition Town Media offers helpful hints on how to prepare for the colder months for perennials, bulbs, trees and roses in this blog post.



Neil’s Sharpening Service will be here next week!


Roasted Brussels Sprouts

Recipe and photo courtesy of Food Network


  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.


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


See You Tomorrow at the Market!

Get Ready for Fall Holidays!

Order Thanksgiving Turkeys!

Thanksgiving is only seven weeks away, so, if you haven’t yet, put your order in for your Thanksgiving turkey!

Stop by Roundtop Farm’s table and talk to Melvin about ordering a GMO-free, soy-free turkey.

Canter Hill has Heritage turkeys, which have more dark meat, and conventional birds, which have a greater amount of breast meat. Stop by their table to find out more, or go to Canter Hill’s website under “Thanksgiving Turkeys“ for their order form.


Produce This Week!

All produce vendors are sustainably minded farmers using organic practices or integrated pest management. Be sure to ask them to learn more!

(photo courtesy of Emily Zacharczyk)

Check out E. Fudd & Son for their first cauliflower of the season and colorful radishes, J&J Farm for fall greens, peppers, and potatoes (regular and sweet), and at Fruitwood Farm, apples, apple cider, broccoli…plus more, of course!

Note: Longview Farm has wrapped up this year’s season with Media Farmers Market. e3garden will return next Thursday, October 14.


Neil’s Sharpening Service Tomorrow!

Neil’s Sharpening Service will be here tomorrow to get your knives ready for Halloween pumpkin carving!




Playing at the Market Tomorrow…
Rebecca Fiorentino!

Singer/songwriter Rebecca Fiorentino performs bluegrass and folk!


Roasted Garlic Cauliflower

Recipe courtesy of
Photo courtesy of Life Tastes Good








  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated Parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.


For the complete list of vendors,

visit the Media Farmers Market Vendors page!


See You Tomorrow at the Market!

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