Oct 18 2017

Enjoy a Fall Cornucopia of Local Foods
At Our Sunday Farmers’ Market


By establishing your native plants in the fall, they will be larger and bloom more robustly during next year’s growing season. Plan ahead — make sure you visit the Toadshade Wildflower Farm this Sunday!

Meet your local farmers and enjoy a fall cornucopia of colorful and nutrient-rich foods at our next Farmers’ Market. Visit us Sunday between 9 a.m. and 1 p.m. at the Dvoor Farm, 111 Mine St. in Raritan Township.

You’ll find loads of fresh fall fruits and veggies, grass-fed beef, native plants, coffee, artisan bread, cheese, honey and much more.

Purely Farm will be selling retail cuts of its 100% grass-fed lamb this Sunday. The folks at Purely recommend that if you want bone-in leg of lamb, it is best to preorder “as these luscious limbs tend to walk off with wolvishly hungry families early in the day,” Purely notes.

It’s also not too early to ask about preordering your Thanksgiving turkey. Purely Farm turkeys will be delivered fresh (never frozen) to the market the Sunday before Thanksgiving. Check out Purely’s assortment of pasture-raised pork, turkey and now lamb at this week’s market. To preorder from Purely Farm, you can email info@purelyfarm.com or call 215-317-0889.

Land Trust Special

Save $1 off any one vendor. It’s a great way to save a little money off one of your favorite farmers or try something new. You need to be a Land Trust Supporter to take part in this deal. So, visit our booth to learn how, or to pick up your coupon before you shop.

Recipe

Caramelized Butternut Squash

What You’ll Need:

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

What To Do:

— Preheat the oven to 400 degrees F.

— Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet.

— Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.

— Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly.

— Taste for seasonings and serve hot.

Courtesy of: The Food Network

Music

Michael Long performs in our music tent from 10 a.m. to noon. Why not grab yourself a snack and a hot cup of coffee or tea and listen to some fabulous roots and Americana music?

Sponsors

Please support our local sponsors who play a pivotal role in helping us protect the places you love. They are: Basil Bandwagon Natural Market, Matt’s Red Rooster Grill, ShopRite of Hunterdon County and Peragrin LLC.


Leave a Reply

Your email address will not be published.