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The Market Is on Point!

Neil’s Sharpening Service this week

Bring your dull blades to the Market this week and have Neil’s Sharpening Service get you on point as well! Bring your knives, gardening tools, lawnmower blades, clipper blades and more to the market and Neil will expertly sharpen them while you wait.

Music at the Market

This week’s musical entertainment is FishCastle! Always a Market favorite, FishCastle brings their kid-friendly music to the Market this week. Stop by to sing a song and make some music!

Bi-Weekly Vendors at the
Market This Week
:

 

See the full list of this year’s vendors!

 

Weekly Market Meal

Every week we’re going to be featuring a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm! This week’s meal features easy clean up!

 

 

Seared Pork Chops and Red Cabbage with Asparagus, Pecorino & Lemon Zest Ravioli and Green Beans and Vanilla Ice Cream with Caramel Corn Topping

Shopping List:
1 Pork Chop (center cut) per person(Canter Hill)
Asparagus, Pecorino & Lemon Zest Ravioli (Vera Pasta)
Green Beans (The Farm Stuff)
Sweet Onion (The Farm Stuff)
Rosemary Red Sauerkraut or Cortido (Cucina Verde)
Ice Cream (Roundtop Farm)
Carmel Corn ( J&J Kettle Korn)
Butter (Roundtop Farm)
Olive oil (Mediterra)
Bread or cracker crumbs
Salt and pepper

 

Seared Pork Chop
  1. Sprinkle chops with one tablespoon bread or cracker crumbs.
  2. Place 1 tablespoon butter and one tablespoon olive oil in a pan. Preheat the pan to medium-high heat. Add the pork chops and sear 1 minute. Turn down heat and continue to cook 6 minutes. Turn and continue to cook 7 minutes.
  3. Serve with Rosemary Red Sauerkraut or Cortido

While the pork chops are cooking:

  1. Snap off the stem end of the green beans
  2. slice 1/4 of the onion into 1/4 inch slices.
  3. Bring 1 quart of water to a boil
  4. Place the beans and onion into boiling water
  5. Set timer for 8 minutes
  6. Drain and season to taste with salt

Cook ravioli as per package directions. This will take about 10 minutes. Drain and serve with beans and pork chops.Ice Cream with Caramel Corn Topping:

  1. Scoop ice cream into bowl
  2. Top with crushed caramel corn

 

We’ve got The Farm Stuff!

Welcome new vendor The Farm Stuff

Come out and welcome new vendor The Farm Stuff to the Market this week! Located in Notthingham, Pa, this family farm has lots of great fruits and veggies. This week they’ll be bringing blueberries, peaches and veggies.

 

 

 

 

 

Music at the Market

This week’s musical entertainment is Radka Kasparcova, an 18-year-old blues guitarist from Collegeville, Pa. She received her first electric guitar at the age of 10, and has been studying under blues greats ever since.

 

 

 

 

Rafiki Features Ethiopian cuisine this week

In addition to their usual tasty offerings, this week Rafiki will be featuring Ethiopian dishes! Stop by for injera, a flat bread made with teff and allowed to ferment; atakilt wat, ginger cabbage with potatoes; and Ethiopian lentils, lentils seasoned with a berbere spice mix.

 

New seasonal produce at E. Fudd

This week E. Fudd & Son will have the very first of this season’s bicolor sweet corn, picked that morning! They will also have green beans, yellow beans, cucumbers, zucchini, tomatoes and more!

 

Bi-Weekly Vendors at the Market This Week

See the full list of this year’s vendors!

Weekly Market Meal

Every week we’re going to be featuring a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm! This week’s meal takes about half an hour to prepare.
Pounded Chicken Breast with Baby Zucchini and Tomato Basil Radiatori and Cinnamon Waffle Sundae
Shopping List:
1 split Chicken Breast per person (Canter Hill)
Tomato Basil Radiatori (Vera Pasta)
Baby Zucchini (E. Fudd & Son)
Cinnamon Waffles (Waffatopia)
Ice Cream (Roundtop Farm)
Wild Mushrooms (Davidson Exotic Mushrooms)
Chocolate bar (Sweet Salvation)
Butter (Roundtop Farm)
Olive oil (Mediterra)
Parmesan cheese, shredded style
Salt and pepper
bread or cracker crumbs
Pounded Chicken
  1. Pound the thick end of the breast about 5 or 6 times to tenderize and flatten slightly. Sprinkle with one tablespoon bread or cracker crumbs.
  2. Place 1 tablespooon butter and 1 tablespoon olive oil in a pan. Preheat the pan to medium heat. Add the chicken and saute 6 minutes.
  3. Turn chicken and saute for an additional 6 minutes.

While the chicken is cooking, start the zucchini:

  1. Rise zucchini and dry.
  2. Slice lengthwise making 6 pieces.
  3. Slice onion into 1/4 inch slices.
  4. Add 1 tablespoon butter or olive oil to skillet.
  5. Saute over medium heat for 3 minutes taking care not to burn the vegetables.
  6. Using a spatula, turn the vegetables and allow to cook an additional 2 minutes.

Directions for pasta: (pasta is excellent both warm or chilled)

  1. Cook radiatori as per package directions. This will take about 10 minutes.
  2. Clean mushrooms and slice into bite-sized pieces.
  3. Place one tablespoon olive oil in a sauce pan.
  4. Add the mushrooms and saute over medium heat for about 5 minutes. Stir frequently so they don’t burn.
  5. Drain the pasta and stir in the mushrooms and cheese.
  6. Season with salt and pepper.

Cinnamon Waffle Sundae:

  1. Melt chocolate in a small saucepan over very low heat.
  2. Cut the waffle in half and place 1 half in a shallow bowl.
  3. Add a scoop of chocolate or vanilla ice cream on the waffle.
  4. Pour melted chocolate over the ice cream.
  5. Top with remaining waffle.

 

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!

 
 

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

Rutabaga

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 flikisdblog.com)

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

 

 

 

 

 

 

 

Ingredients

  • 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

Directions
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.

Enjoy!

 

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.

 

Reminder

Neil’s Sharpening Service will be here next week!

 

Roasted Brussels Sprouts

Recipe and photo courtesy of Food Network

Ingredients

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

Directions
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!

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