Support World Food Day!

Take Action on World Food Day!

Buy fresh produce, meats and cheeses from Media Farmers Market farmers and other local producers, and support World Food Day! First established in 1979 to celebrate the creation of the Food and Agriculture Organization of the United Nations (FAO) on October 16, 1945, it is now a catalyst for grassroots events and public awareness campaigns which engage diverse audiences in action against hunger. This year’s theme, “Family Farming: Feeding the World, Caring for the Earth,” has been chosen to raise the profile of family farming and smallholder farmers. It focuses world attention on the significant role of family farming in eradicating hunger and poverty, providing food security and nutrition, improving livelihoods, managing natural resources, protecting the environment, and achieving sustainable development, in particular in rural areas. To learn more, go to World Food Day’s website!

Mediterra Is Back!
If you’ve been missing Mediterra‘s full line of olive oils, vinegars, and jarred specialty items this season, they’re all back! Stop by Mediterra’s table, and let Ali guide you through his delicious selection of organic olive oils, balsamic vinegars, and jars of harissa, meski olives with lemon and fennel, and so much more!

Library Quilt Raffle!
Media-Upper Providence Free Library will be displaying two handmade quilts at Media Farmers Market tomorrow and selling raffle tickets for them to benefit the library’s building project. For your chance to win one of these two beautifully handcrafted quilts (generously donated to the library), stop by the library’s table and buy a raffle ticket…or six! Just $1 per ticket, and $5 for six! Drawing is Monday, October 20 (the last day of the library’s October Book Sale). You do not need to be present to win. First ticket chosen will have first choice of quilt.

Braised Turnips with Poppy-Seed Bread Crumbs
Photo by William Abranowicz
Recipe from

For turnips:

  • 3 tablespoons unsalted butter
  • 2 pounds medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
  • 1 1/2 cups water
  • 1 tablespoon fresh lemon juice

For bread crumbs:

  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 cup fine fresh bread crumbs from a baguette
  • 1 tablespoon poppy seeds
  • 1 tablespoon chopped flat-leaf parsley
Braise turnips:
Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).Make bread crumbs while turnips cook:
Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.Cook’s notes: Turnips can be braised 1 day ahead and chilled, uncovered, until cool, then covered. Reheat with a little water before serving.

Bread-crumb mixture, without parsley, can be made 1 day ahead and kept in an airtight container at room temperature. Stir in parsley before using.


For a complete list of Media Farmers Market vendors, click here.


See you tomorrow at the Market!

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