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While Your Pizza’s Baking, Learn About Raising Your Own Chickens!

Bonjoon Pizza!

Now you can bring a hot-from-the-oven pizza home for dinner. Bernie and Kristen Carozza have hitched a wood-fired oven to their truck, and are bringing it to Media Farmers Market every Thursday, making your pizza while you shop!

Raising Chickens, Part 1…Some First-Hand Expertise!
Seasoned chicken-raisers, Media Farmers Market’s own Amy Johnson and Becky Solomon have lots to share in person for anyone who’s been thinking of raising chickens at home. Find out how to choose chickens, where to buy chickens, and what kind of space and set-up you need. No live chickens on hand (because they’d be miserable sitting in a cage!), but plenty of pictures. You can find Amy and Becky next to the Market Manager’s table from 4 to 6 p.m. They’ll be happy to talk chickens!

Raising Chickens, Part 2…Bring Home a How-To Guide!
Media Farmers Market has the pleasure of hosting cookbook author April White on Thursday, August 21! Yes, still a few weeks away, but here’s what’s good to know now. She has not only assembled a beautiful collection of recipes from top Philadelphia restaurants and chefs in Philadelphia Chef’s Table, she has also recognized the growing interest in raising backyard chickens, and co-created a fun and useful guide, Chickens in Five Minutes a Day, written with Murray McMurray Hatchery, which “has been sending out hardy, healthy and terrific birds for home flocks for nearly 100 years.”

Copies of Chickens in Five Minutes a Day, as well as Philadelphia Chef’s Table, are for sale at the Market Manager’s Table…Chickens for $15, Chef’s Table for $18.
Playing at the Market Tomorrow…Fishcastle!
Catherine Braik Selin and Cyril Everett Caster have been playing together since 2011. They are prolific composers and songwriters, and play an amazing number of instruments. Check them out at reverberation!
Grilled Peaches and Cream
Peaches are starting to make an appearance at the vendor tables, and grilling is becoming the cooking method of choice as the days get hotter. This month’s Delicious Living magazine combines the two with this simple, elegant dessert that you can make all summer long, switching out peaches for nectarines, nectarines for plums, and plums for apricots as they each come in season.

Photo: Pornchai Mittongtare
Recipe: Nicole Rosenbach

Serves 6

1/4 cup mascarpone cheese
1 tablespoon honey
1/4 teaspoon fresh orange zest or vanilla extract
3 large ripe freestone peaches, halved and pitted
1/2 tablespoon organic canola oil
1/2 cup fresh raspberries
1/4 cup toasted slivered almonds, for garnish

Lightly coat grill with cooking spray and preheat to high.

In a small bowl, combine mascarpone, honey, and orange zest or vanilla. Brush peach halves with canola oil. Grill peaches, cut side down, for 3 minutes, until grill marks form. Turn and grill for an additional 3 minutes.

Remove and spoon a dollop of mascarpone mixture into each center. Top with raspberries and garnish with toasted almonds. Serve warm.Enjoy!

Vendor Notes
Neil’s Sharpening Service will be here tomorrow, so bring your knives, scissors, garden tools!

Twelve Baskets will be off for a few weeks off, but will be back the first Thursday in August.

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

 

See you tomorrow at the Market!

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