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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.

Enjoy!

 

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

 

See you tomorrow at the Market!

Today, It’s Kitchen Harvest! Plus, Add Spice to Your Kitchen!

Jason McHugh from Desert Rose is regrettably unable to do the cooking demo he’d intended at the Market today. Will let you know the reschedule date, plus we have other cooking demos coming up in the near future. We’ll keep you posted. In the meantime, be sure to talk to Chris Pieretti about local composting, and stop by new vendor Mistress of Spice!

Compost Happens!
Kitchen Harvest’s Chris Pieretti is passionate about compost, and began “Compost Happens,” an initiative that creates local composting communities in the western Philadelphia suburbs. Kitchen and yard waste is collected from homes and businesses, taken to a nearby farm, and turned into premium compost. Active participants receive discounts on the finished compost and other products and services from like-minded local businesses. 80 tons of waste was turned into soil in 2013!
For full program details, click here, or, better yet, talk to Chris in person today!

If You Like Things Spicy…
…then stop and visit Mistress of Spice, an artisanal spice blends producer from West Chester, PA, featuring all-natural, aromatic herbs and exotic spices that are gluten- and mono-sodium-glutamate (MSG)-free. No fillers, preservatives, additives, or anti-caking agents. And who can resist names like Cowboy Keeper, Latina Sabrosa and Southern Comfort Zing!

Playing at the Market…
Tom Curtis, Jr.!

Singer/songwriter Tom Curtis, Jr., is back! To find out more about Tom, check out his info at reverberation!

 

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

 

See you at the Market!

Cooking Demo at Media Farmers Market Tomorrow!

Cooking with Farm-Fresh Ingredients!

Desert Rose chef and co-owner Jason McHugh will be at Media Farmers Market tomorrow, offering a cooking demo using ingredients found right at the Farmers Market!

With wife Natali Shiri, Jason opened Desert Rose in 2012 on State Street, featuring an authentic and eclectic mix of Mediterranean and Middle Eastern street food, from house-baked pita to red and green falafel, and shawarma to an array of daily spun hummus. Desert Rose was named best Middle Eastern Restaurant Philadelphia 2013 by Philadelphia Magazine.

Come check out what Jason’s cooking up tomorrow!

Compost Happens!
Kitchen Harvest’s Chris Pieretti is passionate about compost, and began “Compost Happens,” an initiative that creates local composting communities in the western Philadelphia suburbs. Kitchen and yard waste is collected from homes and businesses, taken to a nearby farm, and turned into premium compost. Active participants receive discounts on the finished compost and other products and services from like-minded local businesses. 80 tons of waste was turned into soil in 2013!

For full program details, click here, or, better yet, talk to Chris in person at the Market tomorrow!

If You Like Things Spicy…
…then stop and visit Mistress of Spice, an artisanal spice blends producer from West Chester, PA, featuring all-natural, aromatic herbs and exotic spices that are gluten- and mono-sodium-glutamate (MSG)-free. No fillers, preservatives, additives, or anti-caking agents. And who can resist names like Cowboy Keeper, Latina Sabrosa and Southern Comfort Zing! Check out this new vendor at tomorrow’s Market!

Playing at the Market Tomorrow…
Tom Curtis, Jr.!

Singer/songwriter Tom Curtis, Jr., is back! To find out more about Tom, check out his info at reverberation!

 

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!
Sides:
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!

Desserts:
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.

Enjoy!

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

 

See you tomorrow at the Market!

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