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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!

Truffles and Butters for Bath and Home!

Care for Home and Body with Eco-Friendly Products!

Blackberry and vanilla-scented soap, laundry butter, bath teas, rose bath truffle…these are just a few of the inviting names for Nether Providence Soap Company’s line of eco-friendly bath, body and home care products. Owner Saarene Panossian is a scientist-turned-entrepreneur, committed to creating safe and natural personal-care products. The natural colorings come from clays, spices, teas, flowers, leaves, and roots. No artificial or synthetic colors are ever used. Soaps are naturally scented with essential oils (or fragrance oils in instances where certain essential oils are not available in a sustainable manner). All fragrance oils are phthalate-free. Laundry butters are not only effective and phosphate-free, but they can also be used to cut through tough grease on your stove, and several Media Farmers Market committee members became quick fans of the laundry stain stick!


Nut Butters at Roundtop Farm!

If you haven’t tried them yet, check out the selection of nut butters now available at Roundtop FarmPeanut butter, chocolate peanut butter, and almond butter, with organic options. They come in large and small sizes, so you can bring home an assortment in the size that’s just right for you!


Produce This Week!

Fruitwood Farm: watermelons, cantaloupes, tomatoes, stone fruit
E. Fudd & Son: Beauregard (orange-flesh) sweet potatoes, second planting of bi-color sweet corn, shelled lima beans, heirloom cherry tomatoes, hard-neck garlic
J&J Farm: Malabar Spinach, potatoes, tomatoes, blackberries, zephyr summer squash, pickling cucumbers, cherry tomatoes, watermelon, herbs, Japanese onions, eggplant, peppers, New Zealand spinach, swiss chard, aloe plants, arugula
(Longview Farm will be back next Thursday.)


July’s Market Basket Winner Gathering 

Media Farmers Market Goodies!


Don’t forget to fill a raffle ticket at the Market Manager’s Table for your chance to win!


Spinach Risotto

Recipe and photo courtesy of David Rocco at






  • Salt
  • 14 ounces Arborio rice
  • Bunch fresh spinach
  • 5 ounces soft ricotta cheese
  • Freshly grated Parmigiano Reggiano cheese
  • 2 tablespoons unsalted butter
  • Extra-virgin olive oil, for drizzling

In a pot, bring salted water to a boil, and add the Arborio rice. Stir constantly for the first minute to prevent the rice from sticking to the pot.

In a separate pot, add the spinach along with 1/4 cup of water, and cook for a few minutes. Once the spinach has softened, remove it from the heat, and puree using a food processor.

Cook the rice for approximately 12 minutes, or before the rice gets to the al dente stage. Pour most of the water out of the pot, leaving 1/4 of the water behind with the rice. Add the pureed spinach to the rice, and cook a few minutes more on low heat.

Add the soft ricotta, grated cheese and butter into the rice, and stir until it is uniform and creamy. Salt to taste.

Transfer the rice to a warm plate and drizzle with extra-virgin olive oil. Serve immediately.


For the complete list of vendors,

visit the Media Farmers Market Vendors page!


See You Tomorrow at the Market!

Specialties and Specials at Tomorrow’s Farmers Market!

Pelta’s Smoked Specialties!

Lee Pelta of Pelta’s Smoked Specialties has been experimenting with smoked foods since 1986. First it was turkey, then cured chicken, basil-buttered shrimp, and eventually salmon. As Lee developed his mesquite-wood- and alder-wood-smoked fish, he fit in catering jobs between engineering jobs, eventually taking his food business wholesale in 2007. While living in Thailand the past two years, Lee even sold cold smoked salmon to two Danish chefs for their restaurants there. Back in the States, Lee now has a storefront (he bought Stosh’s in Clifton Heights), and has a table at Media Farmers Market every other week (he’ll be here tomorrow), bringing his smoked specialties directly to market shoppers. You can also order ahead by calling 484.461.6204! If you missed Lee’s salmon sliders recipe in a recent newsletter, you can find it on the Media Farmers Market website here.

Celebrate National Waffle Day!

What better way to celebrate National Waffle Day on Monday, August 24, than with your favorite waffle from Waffatopia—and all Waffatopia waffle paks will be $2 off at Media Farmers Market tomorrow. If any one of the waffles in your purchased pak has a special sticker on the back, the whole pak is free! Any purchase also receives a special discount code for use on! They were recently featured on Food Network’s American Food Finds, but Market shoppers are already familiar with the yeast-fermented dough and Belgian pearl sugar that give these waffles their distinctive, mildly sweet, caramelized flavor. Handmade and baked on cast-iron waffle makers, you’ll enjoy these flavors any time of day: classic cinnamon and vanilla, chocolate-stuffed, maple bacon (a customer favorite!), beer waffles (made with Victory Golden Monkey® Belgian-Style Tripel), and lemon blueberry, just for the summer!

New Items and More Vendor Specials This Week!

Cinnamon kettle corn special! J&J Kettle Korn is offering cinnamon kettle corn tomorrow in addition to their classic kettle corn. You don’t want to miss it…this will be a one-time special treat for the Market!

New dumpling flavor! This week International Dumping Company debuts their peaches n’ cream pulumpas! Pulumpas are a sweet dessert ravioli, and these are filled with fresh peaches and sweetened mascarpone cheese. Also this week, they’ll have their summer seasonal pierogi: potato-tomato Swiss. These pierogi have a beautiful red tomato dough filled with a creamy potato, homemade sun-dried tomato and Swiss cheese filling. See the recipe below for a quick meal!

And Bow Wow Treats joins Media Farmers Market this week with dog treats and jerky!

Melons and More at Produce Vendors!

Look for these luscious August vegetables and fruits at the produce vendors tables tomorrow!
E. Fudd & Son: shelled lima beans, butternut squash, sweet Lilliput melons, beginnings of lettuce, Beauregard (orange-flesh) sweet potatoes, and, for a little while longer, baskets of plum tomatoes
Fruitwood Farm: watermelons, cantaloupes, corn, tomatoes,  zucchini, peaches, nectarines
J&J Farm: leeks, watermelons, cucumbers, garlic, peppers, Malabar spinach
Longview Farm: cut greens, peaches, melons, beets, squash, cucumbers, tomatoes


Vendor Update

Meryle at Mushrooms wanted us to pass along that she will be away for the next three markets, but will be back by mid-September!

Library Has Crafts Table for Kids Tomorrow!

The Media-Upper Providence Free Library is back at Media Farmers Market tomorrow with a crafts table for kids. Stop by with your young shopper for some crafts fun…and to get the latest update on the new library construction!

Playing at the Market Tomorrow…Norm LeDonne!

Norm LeDonne and his marvelous guitars are back at the Market tomorrow!

Potato-Tomato Swiss Pierogi with Sun-Dried Tomato Butter

Recipe and photo courtesy of International Dumpling Company


  • 1/4 cup sun-dried tomatoes (drained and dried if in liquid)
  • 2 sticks room temperature butter
  • Kosher salt to taste


Pulse tomatoes in food processor until finely chopped. Add butter and salt. Pulse until combined and whipped.
Gently boil potato-tomato pierogi until all pierogi are floating. Drain. Gently toss in a little melted butter to keep from sticking.
Serve pierogi with a dollop of sun-dried tomato butter.Enjoy!

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


See You Tomorrow at the Market!

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