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This week at the Media Farmers Market

Christine Kinslow serenades the Market
With acoustic guitars and passionate vocals, singer/songwriter Christine Kinslow spins out tales of country charm while crafting melodies that breathe life into real situations. A versatile performer, Christine puts her unique stamp on fan favorites, covering country, folk, contemporary, and her own compositions. Stop by the Market between 3 and 5pm to enjoy her performance.

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors,visit our website!
Weekly Market Meal
Every week we feature a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!Cajun Chicken Spaghetti Squash Bake

Shopping List:
1 medium spaghetti squash (The Farm Stuff)
2 tablespoons olive oil, divided (Mediterra)
1 teaspoon salt, divided
¼ teaspoon pepper
1 pound boneless skinless chicken breasts, chopped into small cubes (Canter Hill)
1 tablespoon + 1 teaspoon Cajun seasoning
½ onion, chopped (The Farm Stuff / E. Fudd)
2 cloves garlic, finely chopped (E. Fudd)
1 red bell pepper (The Farm Stuff /  E. Fudd)
1 green bell pepper (The Farm Stuff /  E. Fudd)
3 roma tomatoes, diced (E. Fudd)
2 ounces reduced fat cream cheese
¼ cup chopped flat leaf parsley (E. Fudd)
3 tablespoons shredded parmesan cheese

  1. Pre heat oven to 350 degrees. Cut squash in half lengthwise. Scoop out the seeds. Brush each half lightly with olive oil and sprinkle with salt and pepper. Place in oven, flesh side up, and roast until skin is tender. Remove from oven and cool. Once cool, scrape the strands from each half. (This step can be performed ahead of time and the squash can be refrigerated until needed.)
  2. Cube chicken breasts and toss in 1 tablespoon of cajun seasoning until evenly coated.
  3. Add 1 tablespoon olive oil to large saute pan (preferably oven safe) over medium-high heat. Add chicken and saute until chicken is browned. Remove chicken from pan. Drain pan if necessary.
  4. In the same pan, add 1/2 tablespoon olive oil. Add the onion and peppers and sprinkle with 1/2 teaspoon salt. Saute until softened. Add the garlic and saute until fragrant.
  5. Add diced tomatoes and cream cheese. Stir until combined.
  6. Add the chicken and squash to the pan and stir until combined.
  7. If using an oven safe pan, place it in the oven. Or, transfer the mixture to a casserole dish. Make for 20 minutes at 350 until the edges are slightly crispy.
  8. Garnish with fresh chopped parsley and Parmesan cheese before serving.
Missed a recipe? Visit the Recipes page on our website for all of our great dishes!

Lookin’ sharp!

Neil’s Sharpening Service
Bring your dull scissors, clipper blades, knives, garden tools, axes, lawnmower blades, and more to the Market this week and have them sharpened while you shop! Neil will be at the Market this week to sharpen all of your dull blades on the spot.
 
 
 

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors, click here!
The Greater Media FREEMarket
Everything’s FREE at the 5th Annual Media FREEMarket on Sunday, Sept. 182-5 pm at Providence Friends Meeting, 105 N Providence Rd. Bring something, take something, or both!  Any of the following are welcome:
  • Skills & Talents:  Play us a song (acoustic only), give a massage, read a poem, juggle, read tarot cards, challenge us with your chess skills.
  • Food: Bring your savories. Bring your sweets.  Bring your hens’ extra eggs!
  • Stuff:  Clean-out your house, shed, car, office, basement and your garage sale leftovers, or share your handmades.

The possibilities are endless.  The rules are few: no goods may be brought after 4 pm and no chemicals, TVs, electronics, or very large pieces like couches or mattresses.

Sponsored by Transition Town Media to promote a sharing community. For more information, go to transitiontownmedia.org or email us at info@TransitionTownMedia.org.

Weekly Market Meal
Every week we feature a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!

Sausage & Pepper Sandwich with Garden Salad, Balsamic Vinegar Dressing, and Buttered Corn

Shopping List:
2 to 4 sweet or hot sausage(Maiale)
Long or short soft sandwich rolls (Big Sky)
Red and Green Peppers (E. Fudd/The Farm Stuff)
Onions ( E. Fudd & Son/ The Farm Stuff)
Cherry Tomatoes (E. Fudd)
Garlic (E. Fudd)
Sweet Corn (E. Fudd/The Farm Stuff)
Olive Oil (Mediterra)
White Balsamic Vinegar ( Mediterra)
Red Wine (Stone & Key Cellars)
Parmesan cheese, shredded style
Salt and pepper
Italian seasoning

  1. Shuck corn, wash and drain salad greens.
  2. Chop the cherry tomatoes and toss with dried salad greens, thinly sliced onions (if desired) and desired amount of shredded Parmesan.
  3. Mix 3 tablespoons oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon minced garlic, 1 pinch Italian seasoning. Set aside.
  4. Bring a deep pot of water to boil.
  5. Slice peppers and onion into 1-inch slices. Heat 3 tablespoons olive oil in saute pan. Add sliced vegetables. Saute until soft and very slightly browned.
  6. Add ears of corn to boiling water.
  7. Remove vegetables from pan and season with salt and pepper to taste and set aside.
  8. In same pan add 1/2 cup water to the pan and bring to temperature. Add the sausages and saute 8 to 10 minutes, turning frequently.
  9. Drain corn. Butter each ear and sprinkle with salt and pepper.
  10. Place 1 sausage in a roll, top with pepper and onion mixture.
  11. Toss vinagrette into salad and serve.
Missed a recipe? Visit the NEW Recipes page for all of our great dishes!

The Market is still going strong!

Paul Gray performs this week

Get into the groove at the Market this week with musician Paul Gray.
This singer and guitarist covers multiple styles, come enjoy the fun!

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors, visit our website!
Weekly Market Meal
Every week we feature a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!15-Minute Spinach Tomato Frittata

Shopping List:
2 tablespoons olive oil (Mediterra)
2 scallions, thinly sliced
10 Swiss Chard (E. Fudd)
3 large eggs (Canter Hill)
5 large egg whites (Canter Hill)
1 cup grape or cherry tomatoes (The Farm Stuff/ E. Fudd)
4 slices fresh mozzarella
4 slices whole grain bread, toasted (Big Sky Bread)

1. Heat 1 tablespoon of the oil in large ovenproof, nonstick skillet over medium heat. Cook scallions 1 minute, stirring, or until softened.
2. Transfer scallions to large bowl. Add spinach, whole eggs, and egg whites. Beat with fork until well blended.
3. Heat broiler. Heat remaining oil in skillet over medium heat. Pour in egg mixture and scatter tomatoes on top. Cover skillet and cook 4 minutes, or until eggs are set around edges.
4. Broil 5 inches from heat for 4 minutes, or until frittata is lightly browned and the center is set. Top with cheese, cover, and let stand 1 minute to melt cheese. Cut into 4 wedges and serve each with 1 slice toast.

Missed a recipe? Visit the NEW Recipes page on our website for all of our great dishes!

Another great Market this week!

Another great Market!

Lizzy Hilliard performs this week

music-colour-splash

 

Stop by the Market for the sweet sounds of Lizzy Hilliard. Take a sneak peek at her talent, then come out and hear her in person!

 

 

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors, visit our website!

 

Weekly Market Meal

ham-dinnerEvery week we’re going to be featuring a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!

Late Summer Ham Supper

Shopping List:
smoked ham steak (Canter Hill)
red cabbage, 3 cups coarsely grated (The Farm Stuff / E. Fudd)
1 green apple, cored and cut into matchsticks (The Farm Stuff)
1 yellow or orange pepper, thinly sliced (The Farm Stuff / E. Fudd)
zucchini, 1 small per person (The Farm Stuff / E. Fudd)
parsely (E. Fudd)
cilantro (E. Fudd)
peaches (The Farm Stuff)
new potatoes, 3-4 per person (E. Fudd)
olive oil (Mediterra)
brown sugar (The Fair Trade Trolley Stop)
vinegar
butter
orange juice
apple cider vinegar
Bamboo Raw Honey (Randalia)
whole-grain Dijon mustard

Directions:

Ham Steak

  1. Bring ham to room temperature.
  2. In saute pan melt 1 tablespoon butter with w tablespoons olive oil. Mix in brown sugar.
  3. Add ham steak to pan and cook until heated through, flipping once to coat both sides, about 3 to 4 minutes each side.

New Potatoes

  1. Place washed potatoes in pan and cover in water. Bring to boil and cook about 15 to 20 minutes. Potatoes should be just fork tender.
  2. While potatoes cook, mix 1 tablespoon olive oil, 3 tablespoons minced parsley and 1 tablespoon melted butter. Salt and pepper to taste.
  3. Drain potatoes and cut into bite-sized pieces. Toss in parsley mixture to coat

Zucchini

  1. Slice zucchini and heat 1 to 2 tablespoons olive oil and 1 tablespoon butter in a saute pan.
  2. Saute zucchini slices until browned but not soggy

Apple and Red Cabbage Slaw

  1. Toss together cabbage, bell pepper, apple, and cilantro in large bowl.
  2. Whisk together remaining ingredients in small bowl. Drizzle dressing over cabbage mixture, and toss to combine. Season with salt and pepper, if desired.

Missed a recipe? Visit the NEW Recipes page on our website for all of our great dishes!

A little heat won’t stop us!

Fair Trade Frozen Banana Whip

 

Stop by the Fair Trade Trolley Stop for Fair Trade Banana Whip! You won’t believe this sweet frozen treat is made only from Fair Trade bananas. But you will once they make it right in front of you! Available in two sizes, it’s sure to hit the spot!

Get to know the KnewFoulke
Local band KnewFoulke will be performing this week at the Market! KnewFoulke is more of a style of music than an actual band. It’s a cross between Heavy Snyth New Age and Acoustic Folk Music (new + folk = KnewFoulke). With short, catchy tunes that usually revolve around a story, it’s possible easy to come away humming their tunes. Random Market-goers who stop to listen will also be chosen to receive movie ticket vouchers! Good luck!

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors, click here!

Weekly Market Meal
Every week we’re going to be featuring a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!Cherry Tomato and Spinach PastaShopping List:
Pint of cherry tomatoes, sliced in half
Three cloves of garlic, minced (E. Fudd)
A handful of fresh basil (E. Fudd)
Tablespoon of fresh oregano, minced (E. Fudd)
Tablespoon of fresh broad-leaf parsley, minced (E. Fudd)
1/4 of a medium-sized red onion, thinly sliced (The Farm Stuff)
1/4 good extra virgin olive oil (Mediterra)
tablespoon of butter
kosher salt and freshly ground pepper to taste
Spinach Tagliatelle (Vera Pasta)
Parmigiano-Reggiano or Locatelli Pecorino Romano cheese
  1. Heat oil. in large skillet on medium heat
  2. Begin bringing a large pot of salted water to boil.
  3. Add the tablespoon of butter to the oil.  As it melts add garlic, onion, oregano and parsley and half of the basil
  4. Add salt and pepper to taste
  5. Sprinkle a few red pepper flakes over the sauce
  6. Saute until fragrant. Turn heat down to a simmer while you cook the pasta
  7. Just after taking the pasta out of the boiling water, place sliced cherry tomatoes into the sauce and stir to coat
  8. Place drained pasta into a large bowl and carefully spoon all of the fresh cherry tomato sauce over the pasta
  9. Finish the pasta with a few dashes of olive oil sprinkle parmigiano-reggiano or locatelli cheese on top

Missed a recipe? Visit the NEW Recipes page for all of our great dishes!

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