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


  • 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

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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