Support Local Farmers Markets with Cooler Bag Purchase

Help support the Mayor’s Farmers Market at Love Park and farmers markets throughout the city by purchasing a Love Philly Farmers Markets cooler bag.



Love Philly Farmers Markets Cooler Bag

Bags are available at the Mayor’s Farmers Market every Wednesday from 11 to 3 in Love Park at the corner of 15th Street and JFK Boulevard. Each bag is $2, and proceeds benefit the Mayor’s Farmers Market and Farm to City.  For more information on Farm to City visit http://www.farmtocity.org

Market offerings on Wednesday, September 27

McCann’s Farm: Empire Apples, Red Delicious Apples, Golden Delicious Apples, Hot Peppers, Zucchini, Acorn Squash, Butternut Squash, Spaghetti Squash, Sweet Potatoes, Honey

La Baguette: Fresh breads, pastries, and quiches

Penn State Extension: Nutrition education and samples of delicious recipes made from ingredients available at the market



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Celebrate the first day of fall at the Mayor’s Farmers Market

Come to the corner of 15th and JFK for the Mayor’s Farmers Market from 11 a.m. to 3 p.m. this Wednesday.  The first day of fall is September 22.  Enjoy it with some great fall produce including apples and squash.

Squash

Market offerings on Wednesday, September 22

McCann’s Farm: Cortland Apples, Empire Apples, Red Delicious Apples, Bosc Pears, Eggplant, Hot Peppers, Bell Peppers, Zucchini, Acorn Squash, Butternut Squash, Spaghetti Squash, Red Sweet Potatoes, Honey

Teens4Good: Chard, collards, kale, tomatoes, eggplant, hot peppers, mint, cucumbers,

La Baguette: Fresh breads, pastries, and quiches

Penn State Extension: Nutrition education and samples of delicious recipes made from ingredients available at the market

Get some of the season’s first apples at the Mayor’s Farmers Market Wednesday

Visit the Mayor’s Farmers Market at the corner of 15th and JFK from 11 a.m. to 3 p.m. this Wednesday to see what delicious produce fall has to offer.

Market offerings on Wednesday, September 15

McCann’s Farm: Empire Apples, Cortland Apples, Bosc Pears, Yellow Peaches, White Peaches, Eggplant, Tomatoes, Hot Peppers, Bell Peppers, Zucchini, Yellow Squash, Acorn Squash, Butternut Squash, Spaghetti Squash, Red Sweet Potatoes, White Sweet Potatoes, and Honey

Teens4Good: Chard, collards, kale, tomatoes, eggplan, hot peppers, mint, cucumbers, green beans, and concord grapes

La Baguette: Fresh breads, pastries, and quiches

Penn State Extension: Nutrition education and samples of delicious recipes made from ingredients available at the market

Try a locally sourced cheesesteak today at the Mayor’s Farmers Market

Today at the Mayor’s Farmers Market, Steve Poses will prove that you can cook your favorite foods with local ingredients.  Starting at 11:00 he’ll be giving away cheesesteaks made from local beef, bread, cheese, onions, and peppers.  Join us at the corner of 15th and JFK from 11 a.m. to 3 p.m.

Market offerings on Wednesday, August 25

McCann’s Farm: Bell peppers (green, orange, and red!), frying peppers, hot peppers, spaghetti squash, butternut squash, eggplant, tomatoes, yellow peaches, white peaches, ginger gold apples, and honey

Teens4Good: Greens, tomatoes, cucumber, eggplant, and mint

La Baguette: Fresh breads, pastries, and quiches

Penn State Extension: Nutrition education and samples of delicious recipes made from ingredients available at the market.

Brave the rain to try eggplant and pepper dip at the Mayor’s Farmers Market today

Despite the gray weather, we’ll be whipping up delicious eggplant and pepper dip for you to sample at the Mayor’s Farmers Market today on the corner of 15th and JFK from 11 a.m. to 3 p.m.  Come on down and see the bounty that the rain helps to produce!

Market offerings on Wednesday, August 18

McCann’s Farm: Sweet corn, tomatoes, peaches, nectarines, eggplant, zucchini, hot peppers, frying peppers, bell peppers, and honey

Teens4Good: Greens, tomatoes, cucumber, eggplant, and mint

La Baguette: Fresh breads, pastries, and quiches

Penn State Extension: Nutrition education and samples of eggplant and pepper dip.  Check out the recipe below.

Eggplant & Pepper Dip

Ingredients

2 tablespoons olive oil

1 small onion, chopped

1 large eggplant, peeled and cut into 1-inch cubes

2 red or yellow bell peppers, seeded and chopped

1/4 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon salt

Pinch of black pepper

How To

HEAT olive oil in large skillet over medium heat. ADD onion and cook 3 to 5 minutes until soft.

ADD eggplant and peppers, garlic powder, oregano and basil.

COVER and COOK over low heat, stirring occasionally, until vegetables are very soft and tender.

ADD salt and pepper. REMOVE from heat and COOL 5 minutes.

MASH with potato masher until smooth and creamy. SERVE with whole grain tortilla chips or crackers.

COVER and refrigerate leftovers.

Nutrition Information Per 1/4 cup: 60 Calories; 3.5 Fat; 0g Saturated Fat; 1g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 75mg Sodium.

Get your peaches and nectarines at the Mayor’s Farmers Market this Wednesday

Come to the corner of 15th and JFK from 11 a.m. to 3 p.m. this Wednesday for the Mayor’s Farmers Market this Wednesday.

You can buy delicious fruits and veggies, try a taste of peppers and grits, and learn about cooking and nutrition.

Market offerings on Wednesday, August 11

McCann’s Farm: Sweet corn, tomatoes, donut peaches, yellow peaches, nectarines, eggplant, zucchini, hot peppers, frying peppers, bell peppers, and honey

Teens4Good: Greens, tomatoes, cucumber, eggplant, mint, rosemary, and blackberries

La Baguette: Fresh breads, pastries, and quiches

Penn State Extension: Nutrition education and samples of peppers and grits. Check out the recipe below.

Farmers Market Peppers & Grits:
Ingredients
3 tablespoons olive oil
3 large peppers (Bell and frying peppers), seeded and chopped
1/2 cup chopped onion
2 cloves fresh garlic, minced
About 3 cups water (more or less as needed)
3/4 cup quick grits (not instant)
1/4 teaspoon salt and pinch of ground black pepper
Optional: Parmesan cheese to sprinkle on top of grits
How To
HEAT olive oil in large saucepan. ADD peppers, onion, and garlic.
COOK on medium-low heat for 5-7 minutes, stirring often, until soft.
ADD 3 cups water along with grits and STIR.
COOK until grits are smooth and creamy (add more water if needed).
ADD salt and pepper to taste and sprinkle of Parmesan cheese. Makes about 4 servings.


Come on down to the Mayor’s Farmers Market this Wednesday

Join us at the Mayor’s Farmers Market this Wednesday from 11 a.m. to 3 p.m. at the corner of 15th and JFK.

Enjoy the many activities in the park including learning from the Penn State Extension how to prepare the produce available at the market and lunch hour line dancing.

Market offerings on Wednesday, August 4

McCann’s Farm: Blueberries, yellow peaches, white peaches, hot peppers, frying peppers, tomatoes, sweet white corn, watermelon, eggplant

Teens4Good: Greens, tomatoes, cucumber, eggplant, mint, rosemary, and blackberries

Penn State Extension: Nutrition education and samples of summer corn and fruit pancakes.  Check out the recipe below.

Summer Corn & Fruit Pancakes

(adapted from http://myrecipes.com)

Ingredients

2 1/2 cups whole grain pancake mix

1/2 cup yellow or white cornmeal

Pinch of ground nutmeg or cinnamon

1 cup fresh corn kernels cut off the cob (about 2 ears)

1/2 cup of rinsed summer fruit (blueberries, blackberries or chopped fresh peaches)

About 1 1/3 cups water (more or less as needed to make batter)

How To

COMBINE pancake mix, cornmeal, ground nutmeg or cinnamon, fresh corn and fruit in a  large mixing bowl. STIR gently to blend.

ADD water slowly to pancake ingredients and stir until batter is medium thick.

HEAT skillet or griddle on medium-low heat and spray pan with cooking spray.

POUR 3 tablespoons pancake batter onto hot pan. Cook until both sides are golden brown, about 2 to 3 minutes per side.  Serve hot. Store leftovers covered, in refrigerator for up to 2 days.

Nutrition Information (per 1/4 recipe): 233 Calories; 5g Fat; 1g Saturated Fat; 8g protein; 40g Carbohydrate; 4.5g Dietary Fiber; 40mg Cholesterol; 477mg Sodium