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It’s a crisp Market this week!

New Vendor: Crisp & Co.!

Make sure you meet new vendor Crisp & Co this week at the Market! Not only do they have multiple varieties of pickles, they also have Pickled Beets, Dilly Beans and Savory Pickled Mushrooms. Stop by for a taste of all their products, and take home a jar or two!

 

Last chance for Cotton Candy Waffles!

This week will be your last chance to get Waffatopia’s featured flavor Cotton Candy! Don’t miss your chance to try this sweet summer flavor captured in a delicious Belgian Liege waffle!

 

Fair Trade bananas at the Market

Buy Fair, Buy Local! Celebrating 10 years of Media being a Fair Trade Town, the Media Fair Trade Committee will be back at the Market this week with their Fair Trade, organic bananas! The Committee encourages you to buy local when you can, but when you can’t – as with bananas – to buy Fair Trade. Bananas are free with a donation. Other Fair Trade grocery items and cold drinks will be available.

 

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors,click here!

 

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!

 

New York Chicken Salad, Herb Buttered Corn, Steamed Swiss Chard and Summer Tomatoes with Apple Turnover with Vanilla Ice Cream

Shopping List:
2 Chicken Breasts(Canter Hill)
Corn (The E. Fudd & Son
Garlic (E. Fudd & Son)
Sweet Onion (The Farm Stuff)
Honey
Apple Turnover ( Big Sky)
Ice Cream (Roundtop Farm)
Butter (Roundtop Farm)
Olive oil (Mediterra)
Sour Cream
Mayonnaise
Salt and pepper
Curry Powder
Celery
Dijon Mustard
Thyme
Green Onion

 

New York Chicken Salad
  1. Place 1 quart of water into a deep pot. Add a ½ inch slice of onion and 2 stalks of celery, salt and pepper to taste. Bring to a simmer.
  2. Add thawed chicken and simmer over medium-low heat for 10 to 15 minutes.
  3. Cool and cut into 3/4 inch cubes.
  4. Mix: 1/2 Cup Mayonnaise, 3/4 Cup Sour Cream, 1 Tablespoon Dijon Mustard, 1 Tablespoon Madras Curry, 1 minced Clove Garlic
  5.  Add chicken to mixture refrigerate at least 2 hours to allow flavors to meld.

Steamed Swiss Chard:

  1. Rinse
  2. Place in pot along with 4 cups water and cover
  3. Steam for 5 minutes over medium high heat.
  4. Serve with Compound Butter

Corn:

  1. Steam in hot water for 4 minutes.
  2. Smear with Compound Butter and Salt to taste

Compound butter:

  1. Place 4 Tablespoons soft butter in a mixing bowl.
  2. Mince 1 Tablespoon Thyme and 1 teaspoon green onion.
  3. Work into a paste.

Serve chilled chicken salad with corn, chard and sliced tomatoes.Apple Turnover with Ice Cream:

  1. Warm turnover in oven until heated through. Place in bowl.
  2. Top with ice cream.

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!

 
 

This Week at the Market

Vendor Specials!

Firehouse Donuts: Media Farmers Market Early Bird Special! On Thursday, June 2, mix or match any 3 packages of regular or mini FIrehouse Donuts for only $12 for the first hour of the Market only (3 to 4pm)!

Bi-Weekly Vendors at the Market This Week

 

For a full list of this year’s vendors, visit our website!

 

This week’s musician: Vincent James!


While you’re at the Market this week, make sure you stop and enjoy local musician Vincent James!

 

 

 

Sauteed Asparagus and Mushrooms

You can find fresh-cut asparagus at E. Fudd and Son, and mushrooms at Davidson’s Exotic Mushrooms to make this easy spring dish!

  • 1 bundle of asparagus
  • 6-12 mushrooms, crimini or baby bella
  • 3 Tbsp. Butter
  • ¼ cup water
  • fresh ground pepper
  • salt
  1. Snap the root ends off of asparagus spears and then snap each spear into pieces 1″-3″ long.
  2. Wash and slice mushrooms.
  3. In a large nonstick pan, add butter and mushrooms. Sprinkle on a little salt. Fry on medium – high heat until mushrooms are golden brown in color, about 1 minute.
  4. Remove the mushrooms to a plate but leave the any remaining butter in the pan. Add asparagus, and water. Sprinkle additional salt (at least ⅛ tsp.) and grind in some pepper.
  5. Saute the asparagus on medium high for about 2 minutes until it is bright green and slightly softened. If you bite a piece and it has a slight chew/crunch but is still mostly soft it is done.
  6. Remove from heat, stir in mushrooms and serve hot.

Recipe and photo courtesy of Mirlandra’s Kitchen.

See you tomorrow at the Market!

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