Kettle Corn and a Movie!

If It’s Summer, It Must Be Kettle Korn Time!

From school’s end in June to school’s start-up again in September, Media Farmers Market shoppers are treated to J&J Kettle Korn’s authentic hand-popped kettle corn! Why only summer?

Because owner Jeff Seip teaches from September through May! J&J Kettle Korn is popped in an open kettle with oil and sugar. It is salted to taste after it is popped, giving kettle corn its slightly sweet, slightly salty flavor. Unlike caramel corn, its flavor is not overwhelmingly sweet. J&J Kettle Korn uses mushroom corn kernels which pop larger, giving it that classic kettle-corn look. A portion of proceeds from all kettle-corn events are donated to charity.


Corn and Tomatoes!

Speaking of corn, while you’re bringing home a bag of kettle corn, pick up a few ears of delicious fresh corn, too! And maybe some fresh tomatoes to go with the corn! Bill and Janice from E. Fudd say they’ll have plum tomatoes tomorrow!


TTM Hosting a Movie Screening!

Transition Town Media is screening Food for Thought, a film whose mission is to start a conversation about our food system, bringing everyone to the table to address how we think about, produce, and choose what we eat, and to make lasting changes as individuals, communities, and for our earth as a whole. Thursday, July 30, 7 pm to 8:30 pm.  Providence Friends Meeting, 105 N. Providence Road, Media.


Library Update!

Media-Upper Providence Free Library has been maintaining a “desk” at Media Farmers Market the past few weeks while awaiting their temporary digs at the firehouse to be set up! Well, they’re happy to report that they officially reopened on July 27 on the second floor of Media Firehouse at 11 N. Jackson Street in Media. Be sure to visit them there!



Grilled Corn with Cheese and Lime

Recipe and photo courtesy of


  • 8 ears  corn, shucked
  • 1 tablespoon  olive oil
  • kosher salt
  • 1/2 cup crumbled queso fresco (fresh Mexican cheese) or feta
  • 1/4 to 1/2 teaspoon  cayenne pepper
  • 2 limes, cut into wedges

Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt.

Grill, turning often, until tender and charred, 5 to 7 minutes.Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.



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


See You Tomorrow at the Market!

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