Nov 07 2017

Final Second Sunday Program
Focuses on Health


We have a full slate of activities planned for this Sunday’s Farmers’ Market! Come join us at the Dvoor Farm, 111 Mine St. in Raritan Township from 9 a.m. to 1 p.m.

What’s New

Discover great ways to take better care of yourself at our final Second Sunday Program Series event for this year.

Learn all about the Hunterdon Medical Center’s Dean Ornish Reversal of Heart Disease Program, the first program scientifically proven to “undo” (reverse) heart disease by making comprehensive lifestyle changes. Ornish Program team members will offer blood pressure checks and smoothie samples, and information will be available at the market about the program. They’ll also host two brief programs in our wagon house: one on Lifestyle Medicine and the Ornish program, and a short stress management session that may include a smoothie making demonstration and a glimpse at a Love and Support session. The first program starts at 10:30 a.m.; the second at noon.

These programs are free. You can sign up for them by contacting Judy Wilson at judy@hunterdonlandtrust.org or 908-237-4582.

Older adults or children of elderly parents can get valuable information on navigating the health care system with Nightingale NJ Eldercare Navigators. Chris Kellogg, a Licensed Social Worker and founding partner of Nightingale NJ Eldercare Navigators, will visit our market and answer your questions on how older adults can maintain control over their lives throughout the aging process.

Health coach Karen Sammer will also be at our market with loads of information and great advice on health and nutrition. Sammer is a certified holistic health counselor and a certified nutrition consultant.

We’ll also have an acupuncture demonstration in our wagon house with Nicole Maniez of Jersey Community Acupuncture in Flemington.

Turkey Time Is Almost Here!

Don’t forget to order a fresh and all-natural turkey this Sunday from Griggstown Farm or Purely Farm.

You can order a brined or oven-ready turkey and all the trimmings from Griggstown Farm either here  at our Farmers’ Market. Spend less time in the kitchen and more with your family by ordering side dishes from Griggstown too. Sides include: whipped truffled potatoes, creamed spinach, green bean casserole, pear-pecan dressing, soups and pies.

Purely Farm’s broad-breasted beauties typically average between 16 and 29 pounds, but each individual pasture-raised turkey is granted the freedom to grow at its own natural rhythm. Purely Farm turkeys will be delivered to our market fresh — never frozen — on Nov. 19, the Sunday before Thanksgiving.

Don’t forget, Purely Farm also has 100% grass-fed lamb at our market. If interested in a bone-in leg, it’s best to preorder. You can do so by emailing info@purelyfarm.com or call 215-317-0889.

Land Trust Special

Once again, our special let’s you save $1 off the vendor of your choice. It’s a great to save a little on a favorite farm stand or to try something new. Visit our booth before you shop!

Recipe

Vegan Wild-Rice-Stuffed Butternut Squash

To celebrate our Farmers’ Market Health Day, we offer this tasty and healthy dish. A perfect side for your Thanksgiving Day table.

What You’ll Need:

2 medium butternut squash (2 to 2 1/4 pounds each)
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 small onion, chopped
1/2 cup wild rice
1/2 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons dried unsweetened cherries
1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish
1 tablespoon chopped fresh sage
1/4 cup walnuts, coarsely chopped

What To Do:

— Position an oven rack in the middle of the oven and preheat to 400 degrees F.

— Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.

— Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.

— Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.

— Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.

Courtesy of The Food Network.

Music

Bill Ihling will perform Americana, classic country and roots music from 10 a.m. to noon in the music tent.

Sponsors

We thank our Farmers’ Market sponsors:  Basil Bandwagon Natural Market, Matt’s Red Rooster Grill, ShopRite of Hunterdon County and Peragrin LLC. 


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