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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!

Hot Apple Apple Cider and Ginger Cookies Tomorrow!

Hot Apple Cider and Ginger Cookies, and…!

Media Farmers Market wraps up its sixth season tomorrow, and as a thank you for another successful Market season, we’re serving up hot apple cider (provided by Fruitwood Farm) and ginger cookies for you, our faithful customers, at the Market Manager’s Table!

MFM-$5-tokenPlus, if you say the word

Rutabaga

you also get a $5 Media Farmers Market token, which you can use as payment at any vendor’s table. Share the code with your friends and family, too!

And look for a $1 coupon, good at Media Farmers Market, in this week’s Town Talk as well!!

 

Sides for Thanksgiving!

Check out Fruitwood Farm and J&J Farm for fall greens, squash, root vegetables, Brussels sprouts, and potatoes for your Thanksgiving classics. e3garden will have lettuces, Genovese and lemon basil, and mache. Choose a hearty bread from Big Sky for your stuffing!

 

Get Your Carving Knives Thanksgiving-Ready!

Change in schedule last week, but Neil’s Sharpening Service will be here tomorrow to make sure your knives are in tip-top shape for carving your turkey, your butternut squash, and for chopping all those vegetables for roasting! And, of course, scissors and garden tools, too!
(image courtesy of flikisdblog.com)

Music This Week…

Folk ’n Irish will be playing from 4 to 6 p.m. tomorrow!

 

Roasted Rutabaga with Brown Butter

Recipe and photo courtesy of The Kitchn

 

 

 

 

 

 

 

Ingredients

  • 1 large rutabaga, about 1 1/2 pounds
  • 4 tablespoons unsalted butter
  • Flaky salt and freshly ground black pepper
  • Juice of 1/2 lemon
  • 2 tablespoons finely chopped parsley

Directions
Heat the oven to 450°F. Peel the rutabaga with a vegetable peeler and cut into 1/2-inch to 3/4-inch cubes.

Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.

Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the rutabaga to a large baking sheet and spread into a single layer. Roast for 25 to 40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley.

Enjoy!

 

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

 

See You Tomorrow at the Market!

Enjoy the Warm Fall Temps at Tomorrow’s Market!

Fall Produce and More!

 

Look for Brussels sprouts, fresh ginger, squash, apples and pears from Fruitwood Farm and J&J Farm. Plus e3garden will have crisp lettuce, lemon basil and mache, and Mushrooms will be here with their assortment of cremini, button, portobello and shiitake mushrooms!

You’ll always find great meat and sausage selections from Canter Hill and Maiale, and delicious cheeses, nut butters and pumpkin pies from Roundtop Farm. For something ready-to-eat, stop by Rafiki for a taste of Africa or the Plum Pit Food Truck for a rice bowl or sandwich!

 

Tips for End-of-Season Gardening!

As we enjoy the warm fall days and chilly fall nights, if you’re a gardener, it’s also time to prepare your garden for the winter. Transition Town Media offers helpful hints on how to prepare for the colder months for perennials, bulbs, trees and roses in this blog post.

 

Reminder

Neil’s Sharpening Service will be here next week!

 

Roasted Brussels Sprouts

Recipe and photo courtesy of Food Network

Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions
Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.

 

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

 

See You Tomorrow at the Market!

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 allrecipes.com
Photo courtesy of Life Tastes Good

 

 

 

 

 

 

Ingredients

  • 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

Directions
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

Ingredients

  • 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

Directions
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!

 

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