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Sauerkraut, Chocolate & Blueberries…and Books!

Eating Raw!

Stop by the Jacob’s Raw table and let Scott Grzybek (or sons Jacob and Noah!) fill you in on how fermented foods are one of the healthiest and oldest artisanal foods in the world: raw, probiotic, and no sugars. And then taste one of their sauerkrauts, dressings, tonics or salsas to see how delicious fermented can be! Scott and wife Cathy were already making veggie and fruit kvass (fermented beverage) for their Zukay Live line of foods when young son Jacob suggested making krauts and other tasty ferments that they were already making for themselves. And Jacob’s Raw was born, named in honor of Jacob. Jacob’s Raw’s organic products come in many robust flavors: spicy and garlic krauts, tomato olive and cucumber mint dressings…and more! Take one home today!

Blueberries and Chocolate!

Cheryl at Sweet Salvation Truffles wanted us to be sure to let you know, that today, along with all her usual wonderful chocolate creations, she also has chocolate-covered blueberries!!

The Library’s at Media Farmers Market!

Media-Upper Providence Free Library reconstruction is underway, and starting today, and for the next several weeks, the library will setting up a table at the Market! Visit their table to get prizes for the Summer Reading Challenge, to participate in the Delaware County Library Quest activity, and to pick up RTMSD Summer Reading books for grades 6-12!

Playing Today…

Norm LeDonne and his eclectic guitars and repertoire will be at the Market today! You can find out all about Norm here.

Avocado Reuben

Recipe and photo courtesy of PETA

  • 2 slices rye or pumpernickel bread
  • Mustard
  • Thousand Island dressing
  • 1/2 avocado, pitted, peeled, and mashed
  • 1/4 cup sauerkraut

Spread one slice of bread with some mustard, the other slice with Thousand Island dressing.

Place the bread slices, dry side down, in a lightly oiled skillet. Top one slice with avocado, and the other with sauerkraut.

Over medium heat, grill the sandwich until lightly browned and hot, about 5 minutes. Put the sandwich halves together.



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


See You Today at the Market!

Challah and Rugalach and Biscotti, Oh My!

“With a Little of This and A Pinch of That…”!

Aunt Rakie’s brings traditional Jewish baked specialties to Media Farmers Market every week! Challah and challah rolls, rugalach, and even Jewish biscotti! Aunt Rakie loves to bake and entertain. and started baking for the Jewish holidays using her mother and grandmother’s recipes. She is committed to preserving those traditions. You’ll enjoy and appreciate that commitment in every bite of raisin challah, apricot nut rugalach, and cranberry almond biscotti, along with the many other varieties of those and other goodies!


A Reminder…

Neil’s Sharpening Service is here tomorrow, so bring your knives, scissors and garden tools!


Angel Food Cake with Mangoes

Recipe and photo courtesy of Ellie Krieger and Food Network


  • 2 mangoes, peeled and cut into chunks (3 cups)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sugar
  • 2 teaspoons orange liqueur (recommended: Cointreau), optional
  • 1 store-bought angel food cake (about 13 ounces)
  • 1/4 cup fresh mint leaves

In a blender or food processor, puree 1 of the mangoes with the lime juice, sugar and Cointreau until smooth. Dice the remaining mango. Slice the cake, pour 1 tablespoon of the mango sauce over each slice, and toss some diced mango on top. Garnish with mint leaves and serve.



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


See You Tomorrow at the Market!

Enjoy Local Wines!

Capturing Local in a Bottle!

Borderland Vineyard captures the natural beauty of the area in small batches of wine crafted from grapes grown on their Landenberg, Pa., farm and surrounding areas. Owners and brother and sister Kurt and Karen Kalb produce Merlot, Cabernet Sauvignon, Cabernet Franc, Sauvignon Blanc, and some experimental rows of Malbec and Syrah. You’ll find their merlots, rieslings and chardonnays at Media Farmers Market. Bring home a bottle (or two!) of their award-winning wines to complete your next picnic! You’ll also find them at the 4th Annual Brandywine Food & Wine Festival on June 13 in Malvern, Pa.!


Playing at the Market Tomorrow…Percy Shaw!

Check out Percy Shaw, the original one-man-band!


A Reminder…

Neil’s Sharpening Service is here next week, so bring your knives, scissors and garden tools!


Refreshing Rhubarb Ice Cream

Recipe and photo courtesy of Taste of Home


  • 3 cups sliced fresh rhubarb
  • 2 cups sugar
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream

Preheat oven to 375°. In an ungreased 13×9-inch baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly.

Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold.

Stir lemon juice into rhubarb. In a small bowl, beat cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-quart freezer container. Freeze 1 hour, stirring every 15 minutes. Freeze, covered, overnight or until firm.

Yield: about 2-3/4 cups.



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


See You Tomorrow at the Market!

A Taste of Africa at Media Farmers Market!

Bring Home a Taste of Africa!

Wake up your taste buds with aromatic, authentic African flavors from Rafiki Shoppe from Lancaster, Pa.! Delicious vegetable pakoras, beef samosas, chicken briowats, spicy millet bread and other flatbreads for something savory. Basbousa (yogurt-almond cake) and Moroccan baklava for your sweet tooth. They also carry dried beans and lentils. Rafiki means “friend” in Swahili, and all profits from Rafiki’s sales support charities locally and in Africa, particularly Rafiki Africa Foundation, which supports sustainable development and education in Western Africa. Stop by their table for their ready-to-eat fare and to learn more about their charity outreach.

Cheeses from Roundtop!

Along with farm-fresh eggs, yogurts, and classic Amish desserts like shoo fly pie, Roundtop Farm brings an extensive selection of cheeses that have developed a following in the Philadelphia area (e.g., Garces Trading Company, Troegs Brewing Company, and Talula’s Table). Choose from bleus, cheddars, Camemberts, organic, vegetarian, hormone-free…and more! Pair your favorite cheese with a Borderland wine (which you’ll find at Media Farmers Market as well!). You can find more information at Roundtop’s website, and be sure to sign up for their newsletter, online or in person tomorrow! For a different way to use bleu cheese, see recipe below.

Media Film Festival This Weekend!

Check out the 8th Annual Media Film Festival this Friday and Saturday, May 29 and 30, at the historic Media Theatre on State Street! Featured are independent short films from local, national and international filmmakers. For more information, or to purchase tickets online, visit

Brownies with Raw Sheepy Mile Bleu

photo and recipe from Roundtop Farm



  • 125 g dark chocolate
  • 125 g Raw Sheepy Milk Bleu
  • 125g cocoa powder
  • 3 eggs
  • 200 g butter
  • 125 g flour

Note: check out this website for grams conversion.

Melt down chocolate, cheese and butter together in a bowl set over boiling water. Some clumps are just fine.

Whisk eggs and sugar together, combine with the melted butter/blue cheese chocolate mixture.

Sieve and stir in flour and cocoa powder.

Place mixture in a baking sheet and bake at 350 F for 30 minutes.

Let cool.



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

See You Tomorrow at the Market!

Shop Media Farmers Market for Memorial Day Weekend!

Fire Up the Grill!

Whether it’s for meats or veggies, you’ll find them at Media Farmers Market! Check out Maiale for specialty sausages, and Canter Hill for pasture-raised poultry. Pick your produce at E. FuddFruitwood, J&J, Longview, or Meryle’s Mushrooms.

Round it out with Big Sky for bread; Roundtop for cheeses; jarred condiments. olive oil and vinegar at Mediterra, and pickles at E. Fudd and J&J!

And for dessert, nothing says summer’s coming like strawberry shortcake!


Classic Strawberry Shortcake

Photo and recipe courtesy of


For the strawberries:

  • 1 lb. ripe strawberries, hulled (about 4 cups)
    (strawberries this week at Longview and Fruitwood!)
  • 2 Tbs. granulated sugar; more to taste

For the biscuits:

  • 9 oz. (2 cups) unbleached all-purpose flour; more for rolling
  • 1/3 cup plus 1 Tbs. granulated sugar
  • 2-1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 4 oz. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
  • 1 large egg
  • 1/4 cup heavy cream; more for brushing
  • 1/4 cup buttermilk

For the whipped cream:

  • 1-1/2 cups heavy cream
  • 2 Tbs. granulated sugar
Prepare the strawberries:
Put one-third of the berries in a medium bowl and, using a potato masher, crush them into a chunky purée. Slice the remaining berries 1/4 inch thick and stir them into the mashed berries along with the sugar. Taste the berries, adding more sugar if necessary. Let the berries sit at room temperature for at least 30 minutes.

Make the biscuits:
Position a rack in the center of the oven and heat the oven to 425°F. Line a large heavy-duty baking sheet with parchment.

Sift the flour, 1/3 cup of the sugar, the baking powder, and baking soda into a large bowl. Stir in the salt. Using a pastry blender, a fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.

In a small bowl, beat the egg and heavy cream with a fork. Mix in the buttermilk. Make a well in the center of the flour mixture and pour in the cream mixture. Mix with the fork until the dough is evenly moistened and just comes together; it will still look a little shaggy. Gather the dough and gently knead it three or four times. If the dough seems dry and doesn’t form a cohesive mass, work in more cream, 1 tsp. at a time.Transfer the dough to a lightly floured surface and roll it into a 3/4 -inch-thick disk. With a sharp 2 1/2-inch biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove (don’t twist the cutter or it will seal the sides of the biscuits and interfere with rising).

Transfer the rounds to the prepared baking sheet. Gather the dough scraps, gently knead them together, re-roll, and cut out more biscuits until you have a total of 6.Lightly brush the biscuit tops with cream (about 1 Tbs.) and sprinkle with the remaining 1 Tbs. sugar. Bake, rotating the baking sheet once, until the biscuit tops are lightly browned, 10 to 15 minutes. Let the biscuits cool slightly while you whip the cream.

Whip the cream:
In a large, chilled metal bowl, whip the heavy cream and sugar to soft peaks with an electric hand mixer. (Use immediately or refrigerate, covered until ready to serve).

Assemble the shortcakes:
Using a serrated knife, split the warm biscuits in half horizontally and transfer the bottoms to 6 dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. It’s OK if some of the berries spill out onto the plate. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve immediately.

Make Ahead Tips:
The biscuits can be baked 10 to 12 hours ahead and reheated in a 350°F oven before serving. The strawberries can be macerated up to 2 hours ahead. The cream can be whipped up to 2 hours ahead and refrigerated, covered. If necessary, lightly rewhip before using.



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

See You Tomorrow at the Market!

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