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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 finecooking.com

 

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.

Enjoy!

 

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

See You Tomorrow at the Market!

Media Farmers Market’s Sixth Season Opening Day Tomorrow!

A Coupon for a Token!

Look in today’s Town Talk for a coupon redeemable for a $1 token at Media Farmers Market’s Manager’s Table! Token good at all vendors’ booths.

At Tomorrow’s Market…!

At the Market Manager’s Table:
Complementary birch beer while you shop!
For our young shoppers…Produce Passport and swirly paper flowers craft project!
And remember to fill out a raffle ticket for the monthly Market Basket drawing!

Healthy Pizza Project…From 3:30-5:30 p.m., Media-Upper Providence Free Library will offer a fun, drop-in craft for all ages called the Healthy Pizza Project. Everyone gets to build their own construction paper pizza with whatever healthy fruits, veggies and other ingredients they’d like.

Special Kids Deserve Special People is accepting donations for Media Food Bank at tomorrow’s Market.

Music:
Norm LeDonne with his eclectic mix of music and guitars! Singer/songwriter Tom Curtis, Jr.!

Remember…Neil’s Sharpening Service Will Be at the Market Tomorrow!

Bring your knives, scissors and garden tools. Neil Jacob’s Sharpening Service will make them better than new! Neil comes to the Market once a month.

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

See You Tomorrow at the Market!

 

One Week to Media Farmers Market!

See This Year’s Line-Up of Vendors!

Fresh produce, meats and cheeses. Wine. Chocolate. Pastas. Dumplings. Hummus and specialty spreads. Olive oil and vinegars. Coffee. Baked sweet treats and breads. Pizza. Fermented vegetables. Smoked foods. African fare. Fair trade. Is your mouth watering?!

Get your farmers market totes out and ready to fill on Opening Day! For a look at the 2015 line-up, visit the Media Farmers Market Vendors page!

 

Produce Passport and More!

Produce Passport for kids continues again this year at the Market Manager’s Table. Kids love to draw and color the fruit or vegetable of the week and earn a prize after four weeks, again at seven weeks, and a grand prize at ten weeks! Along with Produce Passport, there’ll be a weekly craft project at the Market Manager’s Table, too! For May’s crafts, visit the May Events page on the website.

And visit the Events page throughout the year for additional events and weekly music guests.

 

Neil’s Sharpening Service on Opening Day!

Neil Jacobs’ Sharpening Service returns to Media Farmers Market. Bring your knives, scissors and garden tools, and Neil will make them better than new! It’s a great time to get your garden tools ready for the summer! Neil will be at the market on Opening Day, and once a month throughout the market season.

 

 

 

 

See You Next Week at the Market!

 

Thank You for a Great 2014 Farmers Market Season!!

Thank You…

…to all our vendors who’ve supplied us with fresh produce and meats, pastas, pizza, cupcakes, breads, wine, chocolate truffles, cheeses, kettle korn, guacamole, jarred spreads and specialty items, olive oil, pickles, Belgian waffles, coffee, spices, even homemade dog biscuits! And compost and knife-sharpening services! In rain or shine!

Thank You…
…to all the musicians who’ve performed this season, to local restaurants for food for events and food demos, to author April White, to WMGK’s Rock Squad, and to the Media-Upper Providence Library for providing so many great children’s activities!

And Thank You…
…to Media Farmers Market shoppers for embracing the Market and making it your go-to stop for fresh, seasonal food!

Thank you to all for making this the best Media Farmers Market season yet!!

A Reminder…
For those of you who placed turkey, bread, pies and mushroom orders with Media Farmers Market vendors for special pick-up before Thanksgiving, don’t forget to pick ’em up!

Help Us Plan the 2015 Season!
If you haven’t yet, please take this opportunity to fill out the Media Farmers Market survey. Won’t take more than ten minutes, mostly multiple-choice questions, and you’ll help us to shape our next season!  You know what you like, what you don’t like, where the Market can improve to better serve you and our community. Let us know! Please click here to go to the survey. Survey closes Sunday, November 30.

Consider Being a Volunteer in the New Season
Media Farmers Market is an all-volunteer organization, always happy to have new members. We’re taking a break over the holidays, but will reconvene in January, when we’ll be sending out our first newsletter of the season, and letting you know of specific volunteer opportunities. If you’re interested in the meantime, just email us at customerservice@mediafarmersmarket.com.

Wishing Everyone a Happy Thanksgiving, Delicious December Holidays, and a Very Happy New Year!

 

Hot Apple Cider and Ginger Cookies Tomorrow!

Chilly November Day, Hot Apple Cider…!

…and ginger cookies! Media Farmers Market wraps up its fifth season tomorrow, and as a thank you for a great Market season, stop by the Market Manager’s Table for hot apple cider (provided by Fruitwood Farms) and ginger cookies! Just the thing as you’re shopping for sweet potatoes, squash and fall greens on a chilly November day!

Vendor Updates!
Brian from Waffatopia emailed to say he will definitely make it to tomorrow’s Market. Think “Punkin Spice” Belgian waffles for breakfast while you’re getting veggies out to chop for Thanksgiving dinner, and getting the turkey out to roast (or butternut squash if you’re vegetarian…see recipe below for butternut squash and apple soup)!

Melvin from Roundtop Farm called to let us know he won’t be at the Market Thursday, but is definitely still taking pre-orders. You can email him at roundtopfarmpa@gmail.com. He’ll be doing a pre-order drop on Tuesday, November 25, at the Media Farmers Market location from 4-6 p.m. He’ll also have extra eggs and pies!

Also taking pre-orders are Jerome Sheehan for breads and pies, Canter Hill and Maiale for meats, Meryle’s Mushrooms for mushrooms, mac and cheese, chili, quiche, and soup.

And don’t forget olive oils, vinegars, and jarred specialty items (Mediterra and Taste Artisanal Market), wine (Borderland Vineyard), seasoning spices (Mistress of Spice), chocolate (Sweet Salvation Truffles), and dinner the night before that’s practically ready to go (pasta and sauce from Vera Pasta, or salsa, chips and tamales from Taste of Puebla)!

Help Us Make Media Farmers Market Even Better!
Thank you for being a Media Farmers Market shopper! We’d appreciate a few minutes of your time to answer mostly multiple-choice questions on a survey the Media Farmers Market committee has created. Your answers will help us to know more about you as a Market shopper, what you enjoy about the Market, and where the Market can improve to better serve you and our community in the next season. Please click here to go to the survey.

Vegetarian Butternut Squash and Apple Soup
The following recipe has been adapted from The Culinary Institute of America’s The New Book of Soups (2009, Lebhar Friedman).

Makes 8 servings

Ingredients

  • 1 tablespoon unsalted butter
  • 1 1/4 cups diced onion
  • 1/3 cup diced carrot
  • 1/2 cup diced celery root
  • 1 tablespoon minced fresh ginger
  • 1 clove garlic, minced
  • 3 to 4 cups vegetable broth
  • 3 cups cubed butternut squash
  • 1 cup sliced tart apple
  • 1/4 teaspoon salt, or as needed
  • 1/4 teaspoon ground white pepper, or as needed
  • 1 teaspoon grated orange zest
  • 1 cup crème fraîche for garnish (optional)
  • 8 small pumpkins (about a pound each) or one large pumpkin

Preparation

Heat the butter in a soup pot over medium heat. Add the onion, carrot, celery, ginger, and garlic. Cook, stirring frequently, until the onion is tender and translucent, 5 to 6 minutes.Add the broth, squash, and apple. Bring the broth to a simmer over medium-low heat and cook until the squash is tender enough to mash easily with a fork, about 20 minutes.While the soup is cooking, wash the pumpkins with mild soapy water, rinse thoroughly, and pat dry. Carve a lid off the tops and remove the seeds from inside.

Purée the soup using a handheld blender directly in the pot, with a sieve or a food mill, or in a countertop blender or food processor. Return it to the soup pot if necessary. Return the soup to a simmer over medium-low heat.

Season the soup as needed with salt, pepper, and orange zest.

You can serve the soup in heated bowls topped with a dollop of crème fraîche if desired.

Or, to serve the soup in pumpkins, place each pumpkin onto a plate and fill them with soup topped with a dollop of crème fraîche. If serving the soup in one large pumpkin, place the lid back on top to keep the soup warm. You can also offer the crème fraîche in a separate bowl on the buffet.

Enjoy!

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

 

See you tomorrow at the Market!

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