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Enjoy Fall at Media Farmers Market!

New Avenue Foundation!

This is New Avenue Foundation’s second year with Media Farmers Market. New Avenue Foundation is a grassroots, nonprofit organization comprised of families who are interested in creating innovative programs and services for people with disabilities and autism, focusing on goal-oriented social programs, community inclusion and new housing alternatives. One outlet is Media Farmers Market, providing young adults the opportunity to showcase and sell their crafts. Check out handmade jewelry by Ellie of Jewel Grotto and homemade dog biscuits by Woolfies! To learn more about New Avenue Foundation, stop by their table and visit their website!

Farmers Market Stamps at the Post Office!

The U.S. Postal Service® celebrates the abundance and bounty of America’s farmers markets with four colorful stamps featuring baked goods, artisan cheeses, and eggs, vegetables and fruits, cut flowers, and live plants! $9.80 for a sheet of 20.

Concord Grape Pie Recipe
Photo and recipe from

For the pastry:

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 18 tablespoons chilled unsalted butter, cut into small pieces

For the filling:

  • 2 pounds concord grapes, stemmed
  • 3/4 to 1 cup sugar
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon unsalted butter, cut into small pieces

For the pastry: Whisk flour and salt together in a large bowl. Using a pastry cutter or 2 table knives, work butter into flour until mixture resembles coarse meal. Sprinkle in up to 10 tbsp. ice water, stirring dough with a fork until it just holds together. Press dough into a rough ball, then transfer to a lightly floured surface. Give dough several quick kneads until smooth. Divide dough into 2 balls, one slightly larger than the other, wrap each in plastic wrap, and refrigerate for 2 hours.

For the filling: Slip pulp of each grape out of its skin into a medium saucepan, put skins into a large bowl, and set aside. Cook pulp over medium heat, stirring often, until soft, 8–10 minutes, then strain into bowl with skins, pressing on solids with the back of a spoon. Discard seeds. Set aside to cool completely. Stir sugar and tapioca into grapes and set aside.

Preheat oven to 400°. Roll the larger dough ball out on a lightly floured surface into a 12″ round, then fit into a 9″ pie plate. Transfer grape filling to pastry bottom and scatter butter on top. Roll the remaining dough ball out on the lightly floured surface into a 10″ round, cut a 1″ hole in center of dough to let steam escape, then cover filling with pastry round. Fold edges of dough under and crimp edges. Bake pie for 20 minutes, reduce oven temperature to 350°, and continue baking until pastry is golden brown, 45–50 minutes more. Set pie aside to cool completely.


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


See you tomorrow at the Market!

MGK…and Pickles, Too!

WMGK’s Rock Squad!

The MGK Rock Squad is rockin’ Media Farmers Market tomorrow from 3 to 5 p.m. with MGK games and prizes! Tune in to 102.9 for great classic rock (you’ll also hear Media Farmers Market spots this week!), and come out tomorrow for MGK fun and your favorite Market vendors!

Pickles Are Back at the Market!
Pickles are back, courtesy of The Happy Pickle Co., whose sole mission is to supply local farmers markets—and their customers—with dill pickles! Current offerings: kosher garlic dill pickles and spicy dill pickles (habanero, jalapeño and long hot peppers)! Coming soon: South Philly Style spicy pickles (spiced with South Philadelphia Italian long hot peppers), half sours, and spicy jalapeño pickles!

Mistress of Spice Special!
At Mistress of Spice, when you buy a spice blend at regular price, you’ll get $3 off your second purchase of another blend of equal or lesser value! Gift sets not included. Hurry…supplies are limited! Current blends in stock: Aroma Blend, Garam Masala, Jerk Blend, Sweet & Spice, Wow Wasabi, Ginger Has a Sugar Daddy, and Pumpkin Pizzazz!

Roasted Delicata Squash & Onions

From Eating Well:  November/December 2010Roasting intensifies delicata squash’s flavor. Seasoned with rosemary and maple, this recipe’s great with pork or turkey.

Active Time: 15 minutes
Total Time: 45 minutes

  • 2 pounds delicata squash (about 2 large)
  • 1 medium red onion, sliced
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard

Preheat oven to 425°F. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.


For a complete list of Media Farmers Market vendors, click here.
See you tomorrow at the Market!

Wine and Cheese Pairing!

What Goes With What?!

Is it tangy cheese with a light wine? Is it rich cheese with a dry wine? Does blue go better with white or red? If you want to know, let Robin of Borderland Vineyard guide you to the perfect wine and cheese match! Start by choosing one (or more!) of Round Top Farm’s farm-fresh jack, cheddar or blue cheeses, made from 100% grass-fed cows. Melvin Stoltzfus, Jr., will gladly talk cheese attributes. Or start by choosing one (or more!) of Borderland’s merlots, reislings or chardonnays. Either way, be ready to enjoy an impromptu wine and cheese party when you get home!

Hmm…what to pair with wine next week? How about chocolate? Cheryl Ames and Sweet Salvation Truffles, which is at the market on alternate weeks, will be here next week. Robin will be happy to match wine to a Sweet Salvation chocolate bar or truffle, though she may have been overheard saying that all wines go well with chocolate!

Fresh Ravioli and Grilled Tomatoes with Blue Cheese Sauce

Recipe from

  • 17 ounces fresh cheese ravioli (check out Vera Pasta!)
  • 4 roma tomatoes
  • 1 tablespoon corn starch
  • 100 ml dry white wine
  • 5 1/4 ounces blue cheese, crumbled
  • 3 tablespoons sour cream
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely cut chives
  • fresh ground black pepper
Preheat oven to 200°F. Cook ravioli according to instructions and place on an ovenproof serving platter. Halve and grill tomatoes and add to platter with ravioli. Place in oven to keep warm. Blend corn starch with about a third of the wine. In a small saucepan bring remaining wine to the boil, and boil for 10 seconds. Whisk in the corn starch mixture and cook on low heat until thickened. Stir in crumbled blue cheese and stir until melted. Add sour cream, parsley, chives and black pepper and stir well until smooth. Spoon sauce over ravioli and tomatoes and serve.


Playing at the Market Tomorrow…Paraic & Erin!
Traditional Irish music!

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

See you tomorrow at the Market!

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!

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