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Hillside Farm’s Harvest Festival!

Farm Fun!

Hillside's market stand 9.24.13This Saturday, September 28th, celebrate the harvest at Hillside Farm’s 4th Annual Harvest Festival and support sustainable agriculture in Pennsylvania! Enjoy hayrides, sack races, educational activities, and homestead demonstrations. Enter the Pie Bake-Off to win a CSA (Community Supported Agriculture) share! Eats at the festival include locally sourced hamburgers and hot dogs from the grill and cobb oven pizzas made by Greener Partners farmers.

Hillside Farms is located at 111 Elwyn Road in Media. Admission is FREE! The event runs 11 a.m. to 3 p.m. (Rain date: Sunday, September 29.) Tickets will be sold inside to buy local food items, enter competitions, and play fun and educational games! For complete info for this event, go to greenerpartners.org/harvestfestival.

For more information about Greener Partners, of which Hilliside is a farm hub, and its focus on local and sustainable food and interactive educational programs, go to greenerpartners.org.

A Little Bit Country…

Christine KinslowSinger/songwriter Christine Kinslow returns to the Farmers Market tomorrow!

Carrot Greens Pesto

Hillside carrots 9.25.13 croppedPesto is an easy and delicious way to enjoy the beautiful, bushy greens attached to Hillside Farm’s carrots each week! Recipes abound online. Here’s one from edibleportland.com.

  • 1 cup lightly packed carrot leaves (stems removed)
  • 6 Tbsp extra-virgin olive oil
  • 1 large garlic clove
  • 1/4 tsp kosher or fine sea salt
  • 3 Tbsp pine nuts, toasted (see Recipe Note)
  • 1/4 cup freshly grated Parmesan cheese

In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate for up to 2 days.

Makes about 2/3 cup

Recipe by Diane Morgan from Roots: The Definitive Compendium with More Than 225 Recipes, Chronicle Books (2012)

RECIPE NOTE
Toasting pine nuts, walnuts, hazelnuts and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Watch them closely so they don’t burn.

Enjoy!

 

 

For a Complete List of Media Farmers Market Vendors, Click Here!

 

 

See you tomorrow at the Market!

 

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