Pork-apalooza at Media Farmers Market!


Yup…that’s what Canter Hill is calling their first-ever, huge pork sale at Media Farmers Market this week! Save $2/lb. on ribs, tenderloins, bone-in shoulders, bacon and hot dogs, and $1/lb. on pork sausage (rope, links and caseless)!

New product:  Based on Media Farmers Market shoppers’ feedback, Canter Hill now offers sausage samplers, including one link from each of their chicken and turkey sausage flavors (garlic and wine, sun-dried tomato, spinach and feta, and mild Italian turkey). And this week Canter Hill will begin taking Thanksgiving turkey orders, so check out their website under “Thanksgiving Turkeys“!

Wayne and Jeannette Grabe raise their pigs on forage in the forest around their farm in Malvern, PA, on kitchen and garden scraps, and supplement their diet in the winter (when forage is scarce) with organic, soy-free feed. Similarly, they raise their laying hens, turkeys, guineas and ducks on pasture and forage (they wander into the woods, too!), weeds, grass cuttings from the property (so that they know nothing is sprayed), and supplement them with organic feed in the winter. Wayne and Jeannette started Canter Hill Farm in 2008 with the goal of growing their own food so that they knew exactly what was (and what wasn’t) in it. They didn’t set out to start a business, they already had two full-time jobs, but the more they talked to people who read the books that they did and cared as much as they did, they decided to try to grow for them, too! You can read more about Canter Hill here.


Produce This Week!

All produce vendors are sustainably minded farmers using organic practices or integrated pest management. Be sure to ask them to learn more!

Here’s just a sampling of what to look for this week!

Fruitwood Farm:, bell peppers, squash, leeks, onions, greens
E. Fudd & Son: purple sweet potatoes, orange sweet potatoes,  acorn squash, butternut squash, shelled lima beans, fancy tomatoes, and beginning of fall greens
J&J Farm: squash, potatoes, leeks, greens, berries, eggplant, Jerusalem artichokes, peppers
Longview Farm: squash, tomatoes, and greens
e3garden: butterhead lettuce, dill and giant parsley
Mushrooms: cremini, portobello and shiitake


Playing at the Market Tomorrow…Christine Winslow!

Learn more about singer/songwriter Christine Winslow here!


Mushroom, Leek, and Fontina Frittata Recipe

Recipe and photo courtesy of Bon Appétit










  • 2 tablespoons olive oil, divided
  • 2 medium leeks, whites and pale green parts only, chopped
  • 8 ounces crimini mushrooms, thinly sliced
  • 12 large eggs
  • 1/2 cup crème fraîche or sour cream
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 3/4 cup shredded Fontina cheese, divided
  • Kosher salt, freshly ground pepper

Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.

Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.

Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.

Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.


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


See You Tomorrow at the Market!

Comments are closed.