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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!

Hearty Sausages for Fall Suppers!

Sausage and Salumi at Maiale!

(photo courtesy of Maiale)
Based in Wilmington, Del., Maiale brings unique combinations and flavors of sausage and salami to Media Farmers Market. They make over 30 different varieties of fresh sausage and over ten different types of salami. Their signature salumi include Tuscan salami (traditional, dry-cured made with ground pork and seasoned with garlic, wine, and fennel), sopressata (large, coarsely ground, dry-cured sausage), finocchiona (heavily seasoned salami with fennel and garlic), cacciatore salami (seasoned with coriander, caraway, and red pepper), landjagger (smoked German-style salami seasoned with caraway, coriander, and garlic), and guanciale (cured and dried pork jowel). Mail also carries a line of fresh sausages, including sweet sausage, hot sausage, bratwurst, chorizo, andouille, sun-dried tomato, basil, and chicken sausage, and chicken sausage with spinach and sharp provolone. All sausages and dried salumi are handcrafted in house and made fresh daily. Perfect with pasta and wine, in sandwiches, with roasted vegetables (all available with one good walk around the Market!), and great for breakfast, lunch or dinner!


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!

Check out E. Fudd & Son, and J&J Farm for fall greens, squash and potatoes (regular and sweet), and at Fruitwood Farm, apples and apple cider! e3garden will have butterhead and summer crisp lettuce, fresh dill for pickling, and basil.


Vendor Update!

Tomorrow will be Pelta’s Smoked Foods’ last market. Lee is phasing out his business, but wanted to make one more market before wrapping up the season. So stop by Pelta’s tomorrow for smoked salmon…and also “buy one get one” pierogi!

And Mushrooms has wrapped up its season with Media Farmers Market. Long-time vendor Meryle Voytilla sends a thank you to the Market, her fellow vendors, and Market shoppers!


Media-Upper Providence Shredding Event!

If you have documents with sensitive information that need to be shredded in a safe, secure, and environmentally friendly method, bring them to the Acme parking lot on Beatty Road, off of Baltimore Pike in Media, on Saturday, October 17, 2015. Read this flyer for complete information on the event, or go to Media Borough’s website.


Classic Apple Pie

Recipe and photo courtesy of Taste of Home


  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 6 to 7 cups thinly sliced peeled tart apples
  • 1 tablespoon lemon juice
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter
  • 1 egg white
  • Additional sugar

In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.

Line a 9-inch pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.

Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.

Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.


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


See You Tomorrow at the Market!


Pork-apalooza at Media Farmers Market!


Yup…that’s what Canter Hill is calling their first-ever, huge pork sale at Media Farmers Market this week! Save $2/lb. on ribs, tenderloins, bone-in shoulders, bacon and hot dogs, and $1/lb. on pork sausage (rope, links and caseless)!

New product:  Based on Media Farmers Market shoppers’ feedback, Canter Hill now offers sausage samplers, including one link from each of their chicken and turkey sausage flavors (garlic and wine, sun-dried tomato, spinach and feta, and mild Italian turkey). And this week Canter Hill will begin taking Thanksgiving turkey orders, so check out their website under “Thanksgiving Turkeys“!

Wayne and Jeannette Grabe raise their pigs on forage in the forest around their farm in Malvern, PA, on kitchen and garden scraps, and supplement their diet in the winter (when forage is scarce) with organic, soy-free feed. Similarly, they raise their laying hens, turkeys, guineas and ducks on pasture and forage (they wander into the woods, too!), weeds, grass cuttings from the property (so that they know nothing is sprayed), and supplement them with organic feed in the winter. Wayne and Jeannette started Canter Hill Farm in 2008 with the goal of growing their own food so that they knew exactly what was (and what wasn’t) in it. They didn’t set out to start a business, they already had two full-time jobs, but the more they talked to people who read the books that they did and cared as much as they did, they decided to try to grow for them, too! You can read more about Canter Hill here.


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!

Here’s just a sampling of what to look for this week!

Fruitwood Farm:, bell peppers, squash, leeks, onions, greens
E. Fudd & Son: purple sweet potatoes, orange sweet potatoes,  acorn squash, butternut squash, shelled lima beans, fancy tomatoes, and beginning of fall greens
J&J Farm: squash, potatoes, leeks, greens, berries, eggplant, Jerusalem artichokes, peppers
Longview Farm: squash, tomatoes, and greens
e3garden: butterhead lettuce, dill and giant parsley
Mushrooms: cremini, portobello and shiitake


Playing at the Market Tomorrow…Christine Winslow!

Learn more about singer/songwriter Christine Winslow here!


Mushroom, Leek, and Fontina Frittata Recipe

Recipe and photo courtesy of Bon Appétit










  • 2 tablespoons olive oil, divided
  • 2 medium leeks, whites and pale green parts only, chopped
  • 8 ounces crimini mushrooms, thinly sliced
  • 12 large eggs
  • 1/2 cup crème fraîche or sour cream
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 3/4 cup shredded Fontina cheese, divided
  • Kosher salt, freshly ground pepper

Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.

Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.

Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.

Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.


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


See You Tomorrow at the Market!

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