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Enjoying Local Wines!

Delicious Wines from Nearby Landenberg!

Borderland Vineyard, located on Fall Line Farm in nearby Landenberg, PA, has been home to the Kalb family since 1946 when Janet and George Kalb first fell in love with the property. In 2008, son Kurt partnered with his sister Karen, and, with the help of family, friends, and neighbors, planted Borderland Vineyard’s first vines. Additional vines have been planted each year since.The vineyard currently includes Merlot, Cabernet Sauvignon, Cabernet Franc, Sauvignon Blanc, and some experimental rows of Malbec and Syrah. Kurt and Karen aim to capture the natural beauty of the area in small batches of wine crafted from grapes grown on their farm, and nearby. Stop by their table to learn more!


Children’s Book Author at the Market!
Sponsored by the Media Upper Providence Free Library, author San Hoy will be at the Media Farmers Market with special activities, including a man in the moon mobile craft! She will be reading a story from her children’s book Under the Full Moon at 3:30 p.m. and 4:00 p.m. Stop by the library table for stories and a craft!


Playing at the Market Tomorrow…
Norm LeDonne!

Classical guitarist Norm LeDonne will be at the Market tomorrow with his eclectic repertoire and eclectic collection of guitars!



Paella Valencia
We’re featuring another recipe from Philadelphia Chef’s Table by April White this week! With chicken and chorizo from Canter Hill and Maiale, extra-virgin olive oil from Mediterra, and onions, tomatoes and herbs from the Market’s produce vendors, you’re well on your way to this luscious paella from Amada chef-owner Jose Garces. Says Garces, “There are a few things here you wouldn’t see in Spain, like the herb salad on top of the paella. It’s not traditional, but it cuts the richness and gives the dish a freshness.”

Check out Philadelphia Chef’s Table at the Market Manager’s Table.
Photo and recipe courtesy of Globe Pequot Press.

Serves 2

  • 3 1/2 cups chicken broth
  • Pinch of saffron
  • Kosher salt and black pepper, as needed
  • 1 1/4 cups diced Spanish onion, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons unsalted butter
  • 1 1/2 cups bomba rice
  • 1/2 cup frozen peas
  • 1/4 cup julienned piquillo peppers
  • 3 ounces chorizo, diced
  • 10 mussels
  • 8 cherrystone clams or cockles
  • 5 shrimp
  • 2 tablespoons julienned black olives
  • 2 tablespoons chopped flat-leaf parsley, plus 1/4 cup whole flat-leaf parsley leaves
  • 1 large shallot, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon granulated sugar
  • 1/4 cup cherry tomatoes, cut in half
  • 1 boneless, skinless chicken breast
  • 1 lemon, cut into wedges

Preheat oven to 350°F.

In a saucepan over high heat, bring chicken broth to a boil. Add pinch of saffron and season with salt. Reduce heat and simmer until reduced to 11/2 cups, about 30 minutes.

In a paella pan or large cast-iron pan over medium-high heat, sauté 1 cup onion in 2 tablespoons olive oil and butter. In a large bowl, combine rice, saffron chicken broth, peas, piquillo peppers, chorizo, mussels, clams or cockles, shrimp, black olives, and chopped parsley. Season with salt. Transfer mixture to pan. Bring to a boil and remove from heat. Cover tightly with aluminum foil and cook in the oven for 25 minutes.

To prepare a vinaigrette, combine shallot, lemon juice, olive oil, and sugar and whisk until sugar is dissolved. Season with salt and pepper. In a small bowl, combine whole parsley leaves, tomatoes, and remaining 1/4 cup onion. Toss with vinaigrette. Place salad on top of paella.

Sear or grill chicken breast until cooked through. Slice and place on top of paella. Squeeze 2 lemon wedges over paella. Garnish with remaining lemon wedges.



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


See you tomorrow at the Market!

While Your Pizza’s Baking, Learn About Raising Your Own Chickens!

Bonjoon Pizza!

Now you can bring a hot-from-the-oven pizza home for dinner. Bernie and Kristen Carozza have hitched a wood-fired oven to their truck, and are bringing it to Media Farmers Market every Thursday, making your pizza while you shop!

Raising Chickens, Part 1…Some First-Hand Expertise!
Seasoned chicken-raisers, Media Farmers Market’s own Amy Johnson and Becky Solomon have lots to share in person for anyone who’s been thinking of raising chickens at home. Find out how to choose chickens, where to buy chickens, and what kind of space and set-up you need. No live chickens on hand (because they’d be miserable sitting in a cage!), but plenty of pictures. You can find Amy and Becky next to the Market Manager’s table from 4 to 6 p.m. They’ll be happy to talk chickens!

Raising Chickens, Part 2…Bring Home a How-To Guide!
Media Farmers Market has the pleasure of hosting cookbook author April White on Thursday, August 21! Yes, still a few weeks away, but here’s what’s good to know now. She has not only assembled a beautiful collection of recipes from top Philadelphia restaurants and chefs in Philadelphia Chef’s Table, she has also recognized the growing interest in raising backyard chickens, and co-created a fun and useful guide, Chickens in Five Minutes a Day, written with Murray McMurray Hatchery, which “has been sending out hardy, healthy and terrific birds for home flocks for nearly 100 years.”

Copies of Chickens in Five Minutes a Day, as well as Philadelphia Chef’s Table, are for sale at the Market Manager’s Table…Chickens for $15, Chef’s Table for $18.
Playing at the Market Tomorrow…Fishcastle!
Catherine Braik Selin and Cyril Everett Caster have been playing together since 2011. They are prolific composers and songwriters, and play an amazing number of instruments. Check them out at reverberation!
Grilled Peaches and Cream
Peaches are starting to make an appearance at the vendor tables, and grilling is becoming the cooking method of choice as the days get hotter. This month’s Delicious Living magazine combines the two with this simple, elegant dessert that you can make all summer long, switching out peaches for nectarines, nectarines for plums, and plums for apricots as they each come in season.

Photo: Pornchai Mittongtare
Recipe: Nicole Rosenbach

Serves 6

1/4 cup mascarpone cheese
1 tablespoon honey
1/4 teaspoon fresh orange zest or vanilla extract
3 large ripe freestone peaches, halved and pitted
1/2 tablespoon organic canola oil
1/2 cup fresh raspberries
1/4 cup toasted slivered almonds, for garnish

Lightly coat grill with cooking spray and preheat to high.

In a small bowl, combine mascarpone, honey, and orange zest or vanilla. Brush peach halves with canola oil. Grill peaches, cut side down, for 3 minutes, until grill marks form. Turn and grill for an additional 3 minutes.

Remove and spoon a dollop of mascarpone mixture into each center. Top with raspberries and garnish with toasted almonds. Serve warm.Enjoy!

Vendor Notes
Neil’s Sharpening Service will be here tomorrow, so bring your knives, scissors, garden tools!

Twelve Baskets will be off for a few weeks off, but will be back the first Thursday in August.

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


See you tomorrow at the Market!

One-Stop Shopping for Your 4th of July Cookout!

From Wine to Grill to Sides to Dessert…!

Wine: Pour yourself and your guests a glass of wine from Borderland Vineyard, and get cooking!

For the grill, check out the delicious variety of sausages and more to be had from Canter Hill and Maiale…
Canter Hill: This week, save $1 per pound on any of Canter Hill’s flavors of sausage (chicken: garlic and wine, spinach and feta, sun-dried tomato, Buffalo blue; mild Italian turkey; mild lamb and garlic, South African Boerewors; or sweet or hot Italian pork sausage). Plus, 100% grass-fed lamb, and new cuts of pork, including fresh (never cured) hams and unsmoked pork belly (unsmoked bacon)!

Maiale: 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 are handcrafted in-house and made fresh daily.

And for grilled portobello “burgers,” stop by Meryle’s Mushrooms stand for three portobellos per package!

For bread to serve the sausages and portobellos on, Jerome Sheehan and Big Sky stands have something for everyone!
Whether you’re grilling squash, making a green-bean salad, or maybe a green salad with radishes and purple scallions, or…well, the list could go on…look no further than FruitwoodE. Fudd, and Hillside for fresh, colorful produce!

Pies: Jerome Sheehan and Round Top!
Fresh blueberries and cherries (Althouse and Fruitwood)!

And if you want to do a little something extra with those berries, try this Hazelnut & Black Cherry Cake with Yogurt Whipped Cream from the Philadelphia Chef’s Table cookbook (which you’ll find that at the Market Manager’s Table). With cherries (or blueberries!) from Althouse or Fruitwood, yogurt from Round Top, and eggs from Round Top or Canter Hill, you’re halfway there! Recipe below…

Market Basket Winner!

Congratulations to Mary, our May Market Basket winner! For your chance to win a basket of farmers market bounty, just stop by the Market Manager’s table and fill out a raffle ticket.

Playing at the Market Tomorrow…
Alex Uskuraitis!

Like Creole, Cajun, Zydeco, Irish, Tex-Mex, honky-tonk, blues, country and classic rock-n-roll? Then you’re gonna love Alex Uskuraitis. Check him out at reverberation!




Hazelnut & Black Cherry Cake with Yogurt Whipped Cream
From Philadelphia’s Sbraga chef-owner Kevin Sbraga: “I created this in cherry season. There were cherries everywhere. And this cake is a favorite, especially the combination of hazelnuts and cherries.”

Serves 4

For the cakes:
3/4 cup heavy cream
3 large egg yolks
1 1/4 cups granulated sugar
1/2 cup all-purpose flour
1 1⁄3 cups hazelnut flour
1 1/2 cups black cherries, pitted

Special equipment: 4  21/2-inch tart pans

For the yogurt whipped cream:
1/2 cup heavy cream
3 tablespoons granulated sugar
1/2 teaspoon fine sea salt
1/2 vanilla bean, scraped
1/4 cup plain yogurt

To prepare the cakes: Preheat oven to 375°F. Grease tart pans.

In a large bowl, whisk together cream and yolks. In a separate bowl, whisk together sugar and flours. Add flour mixture to egg mixture and stir to combine. Fold in cherries. Transfer batter to prepared pans. Bake until lightly browned and slightly puffed and no liquid is present, 7 to 8 minutes.

To prepare the yogurt whipped cream: Use an electric mixer to whip cream, sugar, salt, and vanilla bean scrapings until soft peaks form. Fold in yogurt.

To serve: Serve cakes warm with yogurt whipped cream.


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


See you tomorrow at the Market!

Three More Markets Before Thanksgiving!

While you shop at the Media Farmers Market the next few weeks, don’t just shop for the week, look ahead to the holidays and winter. Stock up on non-perishables and on foods you can prepare and freeze, carrying the bounty of the Farmers Market with you right through the cold months ahead! In fact, check out “3 Ways to Freeze Butternut Squash“—raw, cooked or puréed—to get you started!


Bacon Waffles!
Waffatopia is launching the Maple Bacon Caramelized Belgian Waffle!  Made with real bacon, and natural maple flavor, this is the fourth flavor in Waffatopia’s lineup. This also begins Waffatopia’s Market 12-packs, pre-filled with three of each variety (Cinnamon & Vanilla, Chocolate Stuffed, Punkin Spice and Maple Bacon). Perfect for a wonderful holiday treat or as great party items—but quantities are limited. Waffatopia will be at the Market this Thursday, and again at the last Market of the season on November 21. To ensure Market goers can get a 12-pack, customers can also pre-order by emailing to guarantee availability.
Waffatopia will also begin online shipping by the end of November, so you don’t have to do without over the winter!  For more info, and to sign up for notifications, go to

Great Harvest Bread Co. Update
A note to all you Great Harvest bread and cookie fans that Darren and Debbie Henderson had to wrap up their season a little early and won’t be at the remaining Farmers Markets this month. You can still find them in person at their Glen Mills and Wayne locations, and online at! We look forward to seeing Darren and Debbie next year!


For a Complete List of Media Farmers Market Vendors, Click Here!

See you tomorrow at the Market!


Wear a Costume…Get a Treat!

Happy Halloween!

halloween pumpkins 10.30.13Start off your trick-or-treating at the Media Farmers Market tomorrow! When you come in costume to shop for your farmers market fare, be sure to stop by the Manager’s Table for a treat!

And while you’re shopping, think about picking up some apple cider, so when all you witches, superheroes and ghosts are tired after a night of tricks and treats, you can put your feet up and enjoy a cup of hot apple cider.

Hot Apple Cider

Servings: 6


  • 1/4 cup maple syrup
  • 2 cinnamon sticks
  • 6 whole cloves
  • 6 whole allspice berries
  • 1 orange peel, cut into strips
  • 1 lemon peel, cut into strips


hot apple cider 10.30.13Pour the apple cider and maple syrup into a large stainless steel saucepan.

Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheese cloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.

Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.

Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Recipe from



Change in Media Farmers Market Hours

Since it’s getting darker sooner, starting tomorrow, October 31, through the last Market of the season on Thursday, November 21, Market hours will be 3-6:30 p.m.


For a Complete List of Media Farmers Market Vendors, Click Here!

See you tomorrow at the Market!


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