Market Share!

Sharing the Bounty of the Market, That Is…!
Ronnie Fine 9.11.13Inevitably, as the Market comes to a close each Thursday, there is some food left over. But it does not go to waste.

Ronnie Fine (pictured on the left), along with other volunteers, is a gleaner for the Media Food Bank. Ronnie collects food from the vendors and brings it right on over to the Food Bank, which is open on Thursdays, 7-8 p.m.

The Food Bank is currently serving 55-65 families per week, and is located on the Baker Street side of the First United Methodist Church of Media, between Lemon and Orange streets. For additional hours of operation and other services, call the Information Line at (484) 442-0033, or go to the Food Bank’s Facebook page.

Vendor Update
Carrie Balthaser of Basic Batters is sorry that she will not be able to continue at the Market this season, but intends to be back next year with her delicious selection of gluten-free products. You can still check them out online!

Music Tomorrow…
…by banjo-playing Steve Rusansky!

Deep-Dish Plum Cobbler
From the archives of Bon Appétit

plum cobbler6-8 servings.


  • 4 pounds slightly underripe plums, pitted and sliced into eighths
  • 1 1/2 cups sugar
  • 1/3 cup plus 2 tablespoons all-purpose flour
  • Finely grated peel of 1 small orange
  • 1 1/2 cups sifted unbleached all-purpose flour
  • 1/2 cup sifted stone-ground yellow cornmeal
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons well-chilled unsalted butter, cut into pieces
  • 3 tablespoons well-chilled solid vegetable shortening
  • 3 tablespoons whipping cream
  • 1 egg yolk beaten with 1 tablespoon water (glaze)
  • Vanilla ice cream

Combine plums, 1 1/2 cups sugar, 1/3 cup plus 2 tablespoons flour and orange peel. Let mixture stand 30 minutes, stirring occasionally.

Blend 1 1/2 cups flour, cornmeal, 2 tablespoons sugar and salt in processor 1 to 2 seconds. With machine running, add cream through feed tube 1 tablespoon at a time. Turn dough out onto lightly floured surface. With heel of hand, push small pieces of dough down onto surface away from you to blend butter and flour thoroughly. Gather dough into ball. Wrap in plastic. Refrigerate 20 minutes.

Preheat oven to 375°F. Lightly butter 1 1/2-quart baking dish about 3 inches deep. Pour plum mixture into dish. Bake until bubbly, about 25 minutes.

Roll dough out on lightly floured surface to thickness of 3/8 inch. Cut out rounds using 2 1/2-inch cutter. Using spatula, arrange rounds atop hot plums, overlapping slightly and leaving 1/2-inch border of filling around edge of dish. Brush dough with glaze.

Bake pie until crust is golden brown and juices are thick, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream.



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

See you tomorrow at the Market!



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