Sample Mushroom Goodies at Tomorrow’s Market!

Enjoy a Mini-Feast of Mushrooms!

Meryle at Mushrooms will have chili and mac ‘n’ cheese for shoppers to sample at tomorrow’s Market! Meryle’s creamy mac ‘n’ cheese is made with white mushrooms and a combination of mozzarella and cheddar cheeses. Her vegetarian chili is filled with shiitake, portabella and white mushrooms! Have a taste there…then buy some to bring home, as well as your pick of creminis, oysters, portabellas, and shiitakes for your own mini-feast!


Vendor Notes!

Aunt Rakie’s will not be at the August 20 and 27 markets—summer vacation!—but they’ll be back in September with their challah and rugalach!

Look for Jacob’s Raw at tomorrow’s Market, and pick up your favorite sauerkrauts, dressings and tonics!

Playing at the Market Tomorrow…Fishcastle!

Catherine Braik Selin and Cyril Everett Caster are FishCastle, and they’re back at tomorrow’s Market with their lively and versatile repertoire for all ages!


E. Fudd & Son Tomato Sauce

This tomato sauce recipe comes from Bill and Janice of E. Fudd & Son!

Note: Since most of the time you will probably be using “regular” tomatoes—which have more juice—and not plum tomatoes, you will be pouring off excess juice during the cooking process, which can serve as fresh tomato juice —or other blended tomato drinks (think Bloody Marys!) — seasoned as you like.  This is why you will not be adding olive oil during the oven process.

Use a stainless baking pan with moderate sides.

Lightly core, trim and sparsely cut out imperfections from tomatoes. Then quarter them and fill baking pan with one level of tomatoes. Using a 10″ x 14″ pan as reference, add 1/2 teaspoon each of garlic powder, onion powder and sweet Hungarian paprika (remember, you want to drink the juice!). You could also add 1/4 teaspoon each of crushed oregano or basil, fresh ground black pepper…a blast of balsamic vinegar can’t hurt…you get the idea!

Preheat oven to 400° F. Place tomatoes in oven on middle rack. Set timer for 25 minutes. After 25 minutes, stir the tomato mixture around, gently pressing with slotted spoon. Using a mesh strainer, pour off most of the liquid into a bowl, putting the contents of the strainer back onto the baking pan.

Reset timer for 20 minutes. During this time feel free to strain off more liquid, making sure baking time is a full 20 minutes. Pour off most of the juice.

Return tomatoes to oven. Turn oven to broil. Stay close by, because some tomato skins begin to char or blacken. That’s what you want!

Remove from oven, let cool a bit, then process tomatoes. (Tip: Bill and Janice use a food press, separating skin and seeds from tomatoes as they’re pressed through a sieve).

Pour sauce into pint and/or quart containers (more liquid may come to the can add that to your “tomato juice”). You can freeze up to 10 months…just in time for the next tomato crop!!!

You now have the beginnings of an amazing tomato sauce. Go your own way….continue cooking the sauce, adding onions, peppers, garlic and herbs…and now add a quality olive oil!  Boost with some tomato paste if you’d like. Browned bones…all-day sauce with meatballs…go for it! Seafood tomato sauce, plus shrimp sauce. Cook until thicker with herbs, oregano…and there’s your pizza sauce!


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


See You Tomorrow at the Market!

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