Our Farmers’ Market is open from 9 a.m. to 1 p.m. this Sunday at the Dvoor Farm, 111 Mine St. in Raritan Township. Come visit us for all your fall favorites.
Don’t forget to pre-order your Thanksgiving turkey from Purely Farm or Griggstown Farm when you shop at our market.
Griggstown Farm offers a traditional white-meat turkey and a Red Bourbon turkey, a heritage bird that’s smaller and leaner. It has darker meat, yet still has plenty of white meat to satisfy all your hungry family and friends.
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 — the Sunday before Thanksgiving.
Purely Farm also now offers 100% grassfed lamb at our market. If interested in a bone-in leg, it’s best to pre-order. You can do so by emailing firstname.lastname@example.org or by calling 215-317-0889.
Jams by Kim is this week’s featured artisan. Make sure you visit her stand and take home some of her delicious products.
Here’s this week’s Jersey Fresh Availability Report.
Land Trust Special
Why change a good thing? Or a great deal for that matter? This week’s Land Trust Special lets you save $1 off the vendor of your choice. Stop by our booth to pick up your coupon to take advantage of this special deal.
Kale and White Bean Soup
What You’ll Need:
1 tablespoon olive oil
1/2 small onion, chopped
1 garlic clove, finely chopped
2 ounces cured Spanish chorizo, casing removed if needed, thinly sliced
1 small bunch Tuscan kale, center ribs and stems removed, leaves coarsely chopped
1 14.5-oz can cannellini (white kidney) beans, drained
4 cups low-sodium chicken broth
Kosher salt, fresh ground pepper
1/2 cup chopped fresh flat-leaf parsley leaves
Lemon wedges (for serving)
What To Do:
— Heat oil in a large, heavy-bottomed pot over medium heat.
— Add onion, garlic, and chorizo and cook, stirring occasionally, until onion is soft and chorizo is golden, 6–8 minutes.
— Add kale and cook, tossing occasionally, until wilted, about 3 minutes.
— Add beans and broth and bring to a boil. Reduce heat and simmer until flavors meld , 15–20 minutes; season with salt and pepper. Divide soup among bowls, top with parsley, and serve with lemon wedges alongside for squeezing over.
Recipe by The Bon Appétit Test Kitchen
We’re very happy to announce the return of the Hunterdon Central Regional High School fiddlers to our market. Make sure to check out these talented teens.
We wish to thank all our sponsors and ask you to support them: Basil Bandwagon Natural Market, Tom McMillan with Weidel Realtors, McPherson & Newland Insurance, Farmers Insurance Company of Flemington, Brighton Financial Planning, Matt’s Red Rooster Grill, Provident Bank Foundation, Amy S. Greene Environmental Consultants, Gattuso Media Designs, NJ Environment News, ShopRite of Hunterdon County, Kelly Mac Interiorscapes and Peragrin LLC.
We’re located at 111 Mine St. in Raritan Township on the Dvoor Farm. There’s plenty of free parking nearby.