International Dumplings at Media Farmers Market!

Delightful Dumplings!

With four generations of pierogi makers on the Czech side and five generations of ravioli makers on the Italian side, Ben and Emily Zacharczyk began to take a closer look at the world of filled pockets of dough, and the many types of dumplings and different fillings that come to the modern family table from so many different cultures…and International Dumpling Company was born! Fresh produce from local farmers fill these delicious pockets of dough with a fresh, contemporary twist: spicy black bean and plantain empanadas, sweet dessert ravioli with seasonal fillings called pulumpas, classic potato and cheddar pierogi, vegetable potstickers! Flavors will change with the seasons, so try them all!

Media Farmers Market Recognized by Fair Trade Committee!

This past Saturday, July 11, 2015, at the Bastille Day celebration in downtown Media, Drew Arata of the Media Fair Trade Committee (and co-owner of Earth & State in Media) presented Media Farmers Market vice-president Linda Coulston with a “Local Award” for supporting the “Buy local, buy fair” initiative in Media. Look for fair trade items at the Fair Trade Trolley Stop at the Market each week!

Give Media Farmers Market Gift Certificates!

Wondering what to give your favorite cook who has everything? Look no further. Gift certificates are now available at the Market Manager’s Table!

A Note About Parking

Though you can find street parking in the immediate radius of Media Farmers Market, parking is also available across the street in the Media Elementary School parking lot during the summers, and after 3 p.m when school’s back in session. The parking lot is easily accessible on the Front Street side of the school. After parking, you can walk right across to State Street and cross the street to the Market.

Reminder…The Library’s at Media Farmers Market!

Media-Upper Providence Free Library continues to have a “desk” at the Market through July while their temporary digs at the firehouse get set up! Visit their table to get prizes for the Summer Reading Challenge, to participate in the Delaware County Library Quest activity, and to pick up RTMSD Summer Reading books for grades 6-12!

Playing at the Market Tomorrow…Percy Shaw!

Percy Shaw is the “original one-man band”! You can find out more about Percy here.

Peach Chutney

Recipe and photo courtesy of Food & Wine

  • 4 pounds firm, ripe peaches
  • 1 2/3 cups light brown sugar
  • 1 cup apple cider vinegar
  • 2 tablespoons minced fresh peeled ginger
  • 1 small red onion, slivered
  • 12 cardamom pods, lightly cracked
  • 2 to 4 dried hot red chiles, such as cayenne—stemmed, seeded and thinly sliced
  • Salt

Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice.

In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. Add the peaches, chiles and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour.

Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months.


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


See You Tomorrow at the Market!

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