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Currently Browsing: Recipes

Three More Markets Before Thanksgiving!

While you shop at the Media Farmers Market the next few weeks, don’t just shop for the week, look ahead to the holidays and winter. Stock up on non-perishables and on foods you can prepare and freeze, carrying the bounty of the Farmers Market with you right through the cold months ahead! In fact, check out ”3 Ways to Freeze Butternut Squash“—raw, cooked or puréed—to get you started!

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Bacon Waffles!
Waffatopia is launching the Maple Bacon Caramelized Belgian Waffle!  Made with real bacon, and natural maple flavor, this is the fourth flavor in Waffatopia’s lineup. This also begins Waffatopia’s Market 12-packs, pre-filled with three of each variety (Cinnamon & Vanilla, Chocolate Stuffed, Punkin Spice and Maple Bacon). Perfect for a wonderful holiday treat or as great party items—but quantities are limited. Waffatopia will be at the Market this Thursday, and again at the last Market of the season on November 21. To ensure Market goers can get a 12-pack, customers can also pre-order by emailing hello@waffatopia.com to guarantee availability.
Waffatopia will also begin online shipping by the end of November, so you don’t have to do without over the winter!  For more info, and to sign up for notifications, go to waffatopia.com.

Great Harvest Bread Co. Update
A note to all you Great Harvest bread and cookie fans that Darren and Debbie Henderson had to wrap up their season a little early and won’t be at the remaining Farmers Markets this month. You can still find them in person at their Glen Mills and Wayne locations, and online at greatbreadpa.com! We look forward to seeing Darren and Debbie next year!

 

For a Complete List of Media Farmers Market Vendors, Click Here!

See you tomorrow at the Market!

 

Wear a Costume…Get a Treat!

Happy Halloween!

halloween pumpkins 10.30.13Start off your trick-or-treating at the Media Farmers Market tomorrow! When you come in costume to shop for your farmers market fare, be sure to stop by the Manager’s Table for a treat!

And while you’re shopping, think about picking up some apple cider, so when all you witches, superheroes and ghosts are tired after a night of tricks and treats, you can put your feet up and enjoy a cup of hot apple cider.

Hot Apple Cider

Servings: 6

INGREDIENTS

  • 1/4 cup maple syrup
  • 2 cinnamon sticks
  • 6 whole cloves
  • 6 whole allspice berries
  • 1 orange peel, cut into strips
  • 1 lemon peel, cut into strips

DIRECTIONS

hot apple cider 10.30.13Pour the apple cider and maple syrup into a large stainless steel saucepan.

Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheese cloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.

Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.

Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Recipe from allrecipes.com.

Enjoy!

 

Change in Media Farmers Market Hours

Since it’s getting darker sooner, starting tomorrow, October 31, through the last Market of the season on Thursday, November 21, Market hours will be 3-6:30 p.m.

 

For a Complete List of Media Farmers Market Vendors, Click Here!

See you tomorrow at the Market!

 

Shop the Farmers Market for Natural Flu-Fighting Foods!

This month’s online AARP Bulletin featured nine flu-fighting foods: black-eyed peas, tea, yogurt, almonds, chicken soup (thanks to a compound called carnosine. You need to consume chicken soup throughout your illness to reap its benefit, says a 2012 study), salmon, and…carrots, tomatoes and mushrooms. So read on to learn how carrots, tomatoes, and mushrooms, plus several other vegetables, all available at the Media Farmers Market, boost our immune systems!

CarrotsMushroomsTomatoes 10.16.13Carrots

They’re rich in beta-carotene, which your body uses to ward off respiratory infections. Other good sources are dark green vegetables, sweet potatoes, pumpkin and winter squash.

Tomatoes
Vitamin C-rich tomatoes boost the body’s natural defense system in the same way their citrusy relatives do. One medium tomato provides 40 percent of your daily vitamin C, so have a glass of tomato juice at lunch and treat yourself to pasta with tomato sauce for dinner.

Mushrooms
These powerhouses increase the body’s resistance to viral infections by boosting the activity of natural killer cells, a vital part of the immune system. Mushrooms are rich in selenium, low levels of which can increase the risk of developing a severe flu.

These excerpts were taken from this month’s online AARP Bulletin. For info on the other six, go to aarp.org.

Vegetable Soup
This recipe from the cookbook, Linda’s Kitchen, includes carrots and tomatoes. Add chopped mushrooms for a selenium boost.

Serves: 6-8

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 leeks, thinly sliced
  • 1 clove garlic, minced
  • 1 bunch celery, chopped
  • 4 large carrots, sliced
  • 1/2 small head white cabbage, shredded
  • 3/4 pound new potatoes, cubed
  • 1 teaspoon each chopped fresh thyme and rosemary
  • 5 pints vegetable stock
  • 8 medium tomatoes, chopped, or 1 can (16 ounces) crushed tomatoes with juices
  • 1 tablespoon chopped fresh tarragon (optional)
  • sea salt and freshly ground black pepper

Heat the oil in a heavy saucepan and lightly brown the onion, leeks, garlic, and celery for 5 minutes. Add the carrots, cabbage, and potatoes and stir well. Stir in the herbs. Cover with the stock and bring to a boil. Cover and let simmer until the vegetables are tender, stirring and testing occasionally.

Add the tomatoes and tarragon (if using) and stir them in. Season to taste and heat through.

Enjoy!

 

For a Complete List of Media Farmers Market Vendors, Click Here!

 

See you tomorrow at the Market!

 

Fall Bounty!

It’s Time for Crisp Fruit and Baking Squashes!

As you’ve browsed and bought from Hillside’s, E. Fudd’s, Althouse Farm’s and Fruitwood Farm’s produce stands, you’ve seen apples and squashes begin showing up next to end-of-season plums and peaches, and, now that it’s October, it really feels like their time! Come out to Thursday’s Market and check out the apples, apple cider, pears, Asian pears, acorn squash, spaghetti squash, butternut squash, and so much more! Apple pies, pear pies, applesauce, stuffed squash, or how about…

Butternut Vegetable Soup

butternut vegetable soup 10.2.13A lot of squash soup recipes are totally puréed. This one is a mix. Says Kathy from allrecipes.com, this “thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables—potatoes, onion, carrots, and kale.”
Photo by rpariser.

INGREDIENTS

  • 1/4 cup vegetable oil
  • 1 cup finely diced onion
  • 2 teaspoons minced garlic
  • 4 large carrots, thinly sliced
  • 2 cups peeled and cubed butternut squash
  • 12 cups vegetable broth
  • 2 red potatoes, cubed
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cups finely chopped kale leaves
  • 1 (16 ounce) can great Northern beans, rinsed and drained

Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Ready in: 1 hour 45 minutes
Servings: 10

DIRECTIONS
Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.

Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.

Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially purée the soup right in the cooking pot.

Enjoy!

 

For a Complete List of Media Farmers Market Vendors, Click Here!

 

See you tomorrow at the Market!

 

Hillside Farm’s Harvest Festival!

Farm Fun!

Hillside's market stand 9.24.13This Saturday, September 28th, celebrate the harvest at Hillside Farm’s 4th Annual Harvest Festival and support sustainable agriculture in Pennsylvania! Enjoy hayrides, sack races, educational activities, and homestead demonstrations. Enter the Pie Bake-Off to win a CSA (Community Supported Agriculture) share! Eats at the festival include locally sourced hamburgers and hot dogs from the grill and cobb oven pizzas made by Greener Partners farmers.

Hillside Farms is located at 111 Elwyn Road in Media. Admission is FREE! The event runs 11 a.m. to 3 p.m. (Rain date: Sunday, September 29.) Tickets will be sold inside to buy local food items, enter competitions, and play fun and educational games! For complete info for this event, go to greenerpartners.org/harvestfestival.

For more information about Greener Partners, of which Hilliside is a farm hub, and its focus on local and sustainable food and interactive educational programs, go to greenerpartners.org.

A Little Bit Country…

Christine KinslowSinger/songwriter Christine Kinslow returns to the Farmers Market tomorrow!

Carrot Greens Pesto

Hillside carrots 9.25.13 croppedPesto is an easy and delicious way to enjoy the beautiful, bushy greens attached to Hillside Farm’s carrots each week! Recipes abound online. Here’s one from edibleportland.com.

  • 1 cup lightly packed carrot leaves (stems removed)
  • 6 Tbsp extra-virgin olive oil
  • 1 large garlic clove
  • 1/4 tsp kosher or fine sea salt
  • 3 Tbsp pine nuts, toasted (see Recipe Note)
  • 1/4 cup freshly grated Parmesan cheese

In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate for up to 2 days.

Makes about 2/3 cup

Recipe by Diane Morgan from Roots: The Definitive Compendium with More Than 225 Recipes, Chronicle Books (2012)

RECIPE NOTE
Toasting pine nuts, walnuts, hazelnuts and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Watch them closely so they don’t burn.

Enjoy!

 

 

For a Complete List of Media Farmers Market Vendors, Click Here!

 

 

See you tomorrow at the Market!

 

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