First Cherries of the Season!

The farmers have some big sweet surprises coming to the Media Farmers Market this Thursday, June 9.  Shoppers should remember to bring a extra big bag to snap up the season’s first cherries when the market opens at 3 p.m.  The parking lot next to the Media Theater on W. State Street is bound to be busy right through to closing time at 7 p.m.

The cherries come to the market from Pennsylvania and New Jersey farms fresh picked less than 24 hours before they arrive in Media.

“There is nothing like a fresh, juicy cherry to refresh a humid afternoon,” says market committee member Addie Cianella.   “We have been anticipating the arrival of this new fruit of the season.

To date, shoppers have been taking advantage of the bumper crop of sweet, fresh-picked strawberries and many healthy and delicious greens that are available in local farms at this time of year:  asparagus, sugar snap peas, scallions, spinach, kale, arugula and many different varieties of green and red lettuces.  And while there has been rhubarb available, it isn’t really a fruit, so the cherries will be a welcome addition to the market basket this week.

Alongside the farmers there are many interesting vendors sharing their unique and delicious products.  This week plan to serve amazingly fresh produce with humanely raised meat and poultry, excellent cheeses, fresh breads and delicious desserts. Bakers include a gluten-free baker.

One market regular bought muffins without realizing they were gluten free and came back looking for more.  “They were delicious,” she said, and was disappointed to find out that all the chocolate chip muffins had already been sold.

It is going to be warm this Thursday, so plan to start your shopping day with fresh squeezed lemonade flavored with strawberry and sweetened with agave.  It is not too sweet and not too tart and just right for a hot day.   Or if iced coffee is your pleasure, when it is made with fair-trade coffee beans it just tastes better.

Come to the Media market for good food.  Leave with everything you need for a week’s worth of delicious, nutritious meals.

Get Your Asparagus While it Lasts!

1. 

   Great recipe from “Super Natural Cooking” by Heidi Swanson.http://www.amazon.com/Super-Natural-Cooking-Delicious-Incorporate/dp/1587612755

   Straw and Hay Fettuccine Tangle with Spring Asparagus Puree

   by Heidi Swanson
   From Super Natural Cooking

   Serves 4 to 6

   1 bunch asparagus spears, trimmed and halved crosswise
   3 handfuls baby spinach leaves
   2 cloves garlic
   1 cup freshly grated Parmesan cheese, plus more for topping
   1 cup toasted pine nuts
   1/4 cup extra-virgin olive oil, plus more for topping
   Juice of 1/2 lemon
   1/2 teaspoon fine-grain sea salt
   4 ounces dried spinach fettuccine or 6 ounces fresh
   4 ounces dried egg fettuccine or 6 ounces fresh

   Bring 2 pots of water to a rolling boil, one large and one medium. You’ll use the large one to cook the pasta and the medium one to blanch the asparagus.

   To make the asparagus puree, salt the asparagus water and drop the spears in the pot. Cook for 2 to 3 minutes, or until the spears are a bright green and barely tender. Drain and transfer to a food processor (preferably) or a blender. Add the spinach, garlic, the 1 cup Parmesan, and 3/4 cup of the pine nuts. Puree and, with the motor running, drizzle in the 1/4 cup olive oil until a paste forms. It should be the loose consistency of a pesto; if too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, then taste and adjust the seasoning.

   Salt the pasta water well and cook the pasta until just tender; you’ll need less time for fresh pasta, more for dried. Drain and toss immediately with 1 cup of the asparagus puree, stirring in more afterward depending on how heavily coated you like your pasta. Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, and a quick drizzle of extra-virgin olive oil.

   Thank you market customer Heidi Griffith for sending us this recipe!

Made in the Shade

This song makes me look forward to one of our new vendors, Made in the Shade Lemonade. Walking to the market last week, and smelling fresh lemons wafting through the warm breeze was such a welcome surprise! It took a little while for the line to thin out, but when it did, I discovered what the buzz was all about. As the lemons were squeezed before my eyes, my mouth began to water. One for me and one for my daughter…the perfect size for each of us.  She wanted straight lemonade, but mine was infused with raspberries. This cool and refreshing drink immediately hit the spot. I’m thrilled that Aldo Pinero and his thirst quenching drinks will be at the market to compliment a pastry or cool us in the hot summer months. Stop by and taste for yourself!

Calling All Market Recipes

What did you make when you got home from the market last week? Which market ingredients did you seek out or which ones did you find that inspired you to make a recipe you would love to share with us? Did you make something sweet, savory, simple, complex or was it pure comfort food? Did you make up the recipe or did it come from your favorite cookbook or on-line or from a friend.

Send your favorite market recipe to manager@mediafarmersmarket.com so that we can share the many unique and fun ways to cook up the harvest. If possible, please also send a photo of the market ingredients you used or of the finished product. So what inspired you this past week? Mushrooms, strawberries, goat cheese, fresh eggs, asparagus, bacon, ground beef or sausage? We look forward to sharing the many ways our market inspires you in the kitchen!

Welcome Back Fruitwood!

For many reasons, we are thrilled that Fruitwood Farms will be back at the Media Farmers Market this year. To begin with, Fruitwood’s Mike Nelson had such a positive presence at the market last year: he was always willing to lend a hand to other vendors when they had tent issues, or encourage us all to stay open on rainy days, or bring flood lights to keep the market going on those fall evenings when it grew dark before 7pm.

But the main reason we are thrilled Fruitwood is back is because of the quality and selection of their produce week after week. Fruitwood’s offerings are consistently abundant yet diverse. A sampling of their many fruits throughout the spring, summer and fall include strawberries, Rainier cherries, peaches, nectarines, seedless watermelons, Asian pears and Golden Delicious apples. But Fruitwood also reliably offers those veggies that are on every summer menu:  beans, tomatoes, peppers, corn, squash and so much more.  And don’t forget about Fruitwood’s raw honey – so delicious and nutritious!  You can find Fruitwood at the first market on May 12th, so stop on by and visit them!