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International Dumplings at Media Farmers Market!

Delightful Dumplings!

With four generations of pierogi makers on the Czech side and five generations of ravioli makers on the Italian side, Ben and Emily Zacharczyk began to take a closer look at the world of filled pockets of dough, and the many types of dumplings and different fillings that come to the modern family table from so many different cultures…and International Dumpling Company was born! Fresh produce from local farmers fill these delicious pockets of dough with a fresh, contemporary twist: spicy black bean and plantain empanadas, sweet dessert ravioli with seasonal fillings called pulumpas, classic potato and cheddar pierogi, vegetable potstickers! Flavors will change with the seasons, so try them all!

Media Farmers Market Recognized by Fair Trade Committee!

This past Saturday, July 11, 2015, at the Bastille Day celebration in downtown Media, Drew Arata of the Media Fair Trade Committee (and co-owner of Earth & State in Media) presented Media Farmers Market vice-president Linda Coulston with a “Local Award” for supporting the “Buy local, buy fair” initiative in Media. Look for fair trade items at the Fair Trade Trolley Stop at the Market each week!

Give Media Farmers Market Gift Certificates!

Wondering what to give your favorite cook who has everything? Look no further. Gift certificates are now available at the Market Manager’s Table!

A Note About Parking

Though you can find street parking in the immediate radius of Media Farmers Market, parking is also available across the street in the Media Elementary School parking lot during the summers, and after 3 p.m when school’s back in session. The parking lot is easily accessible on the Front Street side of the school. After parking, you can walk right across to State Street and cross the street to the Market.

Reminder…The Library’s at Media Farmers Market!

Media-Upper Providence Free Library continues to have a “desk” at the Market through July while their temporary digs at the firehouse get set up! 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 at the Market Tomorrow…Percy Shaw!

Percy Shaw is the “original one-man band”! You can find out more about Percy here.

Peach Chutney

Recipe and photo courtesy of Food & Wine

  • 4 pounds firm, ripe peaches
  • 1 2/3 cups light brown sugar
  • 1 cup apple cider vinegar
  • 2 tablespoons minced fresh peeled ginger
  • 1 small red onion, slivered
  • 12 cardamom pods, lightly cracked
  • 2 to 4 dried hot red chiles, such as cayenne—stemmed, seeded and thinly sliced
  • Salt

Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice.

In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. Add the peaches, chiles and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour.

Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months.


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


See You Tomorrow at the Market!

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!

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