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Learn About Safe Canning!

It’s Canning Season!

Bake pies, spread jams, simmer sauces, all with the fruits and vegetables you’ve preserved from summer’s bounty! Preserving fruits and vegetables is a time-honored way of enjoying the summer and fall harvest through the winter months. Penn State Extension has great courses and information online, and tomorrow they will be on hand in person to share safe canning techniques. Stop by their table with your canning questions!

Gardening for Butterflies
Butterflies are important pollinators in our local ecosystems but populations are feeling pressure as their habitat becomes small and scattered. Private home landscapes can provide critical habitat for butterflies and their hungry caterpillars. Join Landscape Designer Hannah LaCasse to learn which plants are best to attract and keep beautiful butterflies in your yard. An informational presentation highlighting threats to butterflies and keys to their survival will be followed by the development of a planting design catered to butterflies that is sure to enhance color and flutters around your home. Saturday, September 20, 9:30 a.m. to 11:00 a.m. at Tyler Arboretum, 515 Painter Road, Media. Pre-registration required; $20 for members, $25 for nonmembers. For pre-registration information and more, visit

Neil’s Sharpening This Week!
Neil Jacob is back, so bring your scissors, knives, and gardening tools!

Vendor Update!
Though sorry to leave us, last Thursday was Twelve Cupcakes’ last market with Media Farmers Market. They’re moving on to a full-time opportunity. To find out more about what they’re doing, and to see their products online, visit their website.

Playing at the Market Tomorrow…Fishcastle!
Catherine Braik Selin and Cyril Everett Caster are back tomorrow! Check them out on reverbnation!

Roasted Carrot Soup
Recipe and photo from Fine Cooking online.

A tablespoon of ginger gives a nice, throat-warming heat to this soup, which tastes best if it sits in the fridge several hours or overnight.

  • 1 lb. carrots, peeled and cut into 3-inch lengths
  • 1 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 1/2 medium onion, cut into medium dice (to yield about 3/4 cup)
  • 1 large rib celery, cut into medium dice (to yield about 1/2  cup)
  • 1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled)
  • 2 cups homemade or low-salt chicken broth
  • 1 tsp. kosher salt
  • 1/8 tsp. ground white pepper
  • Chopped fresh chives or chervil for garnish (optional)

Heat the oven to 375°F.

Put the carrots in a medium baking dish (11×7-inch is a good size, or any dish that will hold the carrots in a single layer without touching) and drizzle them with the olive oil. Toss them to coat well and roast, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places, about 1 hour.

Melt the butter in a medium (at least 3-quart) heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool somewhat (or completely).

Purée the soup in a blender in batches, never filling the blender more than a third full, and bearing down firmly on the towel-covered lid so the soup doesn’t come flying out. If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like. Otherwise, refrigerate for up to five days; reheat gently and taste for salt before serving.


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.


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.


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!

Enjoying Local Wines!

Delicious Wines from Nearby Landenberg!

Borderland Vineyard, located on Fall Line Farm in nearby Landenberg, PA, has been home to the Kalb family since 1946 when Janet and George Kalb first fell in love with the property. In 2008, son Kurt partnered with his sister Karen, and, with the help of family, friends, and neighbors, planted Borderland Vineyard’s first vines. Additional vines have been planted each year since.The vineyard currently includes Merlot, Cabernet Sauvignon, Cabernet Franc, Sauvignon Blanc, and some experimental rows of Malbec and Syrah. Kurt and Karen aim to capture the natural beauty of the area in small batches of wine crafted from grapes grown on their farm, and nearby. Stop by their table to learn more!


Children’s Book Author at the Market!
Sponsored by the Media Upper Providence Free Library, author San Hoy will be at the Media Farmers Market with special activities, including a man in the moon mobile craft! She will be reading a story from her children’s book Under the Full Moon at 3:30 p.m. and 4:00 p.m. Stop by the library table for stories and a craft!


Playing at the Market Tomorrow…
Norm LeDonne!

Classical guitarist Norm LeDonne will be at the Market tomorrow with his eclectic repertoire and eclectic collection of guitars!



Paella Valencia
We’re featuring another recipe from Philadelphia Chef’s Table by April White this week! With chicken and chorizo from Canter Hill and Maiale, extra-virgin olive oil from Mediterra, and onions, tomatoes and herbs from the Market’s produce vendors, you’re well on your way to this luscious paella from Amada chef-owner Jose Garces. Says Garces, “There are a few things here you wouldn’t see in Spain, like the herb salad on top of the paella. It’s not traditional, but it cuts the richness and gives the dish a freshness.”

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

Serves 2

  • 3 1/2 cups chicken broth
  • Pinch of saffron
  • Kosher salt and black pepper, as needed
  • 1 1/4 cups diced Spanish onion, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons unsalted butter
  • 1 1/2 cups bomba rice
  • 1/2 cup frozen peas
  • 1/4 cup julienned piquillo peppers
  • 3 ounces chorizo, diced
  • 10 mussels
  • 8 cherrystone clams or cockles
  • 5 shrimp
  • 2 tablespoons julienned black olives
  • 2 tablespoons chopped flat-leaf parsley, plus 1/4 cup whole flat-leaf parsley leaves
  • 1 large shallot, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon granulated sugar
  • 1/4 cup cherry tomatoes, cut in half
  • 1 boneless, skinless chicken breast
  • 1 lemon, cut into wedges

Preheat oven to 350°F.

In a saucepan over high heat, bring chicken broth to a boil. Add pinch of saffron and season with salt. Reduce heat and simmer until reduced to 11/2 cups, about 30 minutes.

In a paella pan or large cast-iron pan over medium-high heat, sauté 1 cup onion in 2 tablespoons olive oil and butter. In a large bowl, combine rice, saffron chicken broth, peas, piquillo peppers, chorizo, mussels, clams or cockles, shrimp, black olives, and chopped parsley. Season with salt. Transfer mixture to pan. Bring to a boil and remove from heat. Cover tightly with aluminum foil and cook in the oven for 25 minutes.

To prepare a vinaigrette, combine shallot, lemon juice, olive oil, and sugar and whisk until sugar is dissolved. Season with salt and pepper. In a small bowl, combine whole parsley leaves, tomatoes, and remaining 1/4 cup onion. Toss with vinaigrette. Place salad on top of paella.

Sear or grill chicken breast until cooked through. Slice and place on top of paella. Squeeze 2 lemon wedges over paella. Garnish with remaining lemon wedges.



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


See you tomorrow at the Market!

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