We are down to our last two regular season Farmers’ Markets! Wow, did this year fly by, or what? Please join us this Sunday from 9 a.m. to 1 p.m. to support your local farmers and discover how delicious local fall foods can be. We’re at the Dvoor Farm, 111 Mine St. in Raritan Township.
Thanksgiving is just around the corner — have you ordered your turkey yet?
Both Purely Farm and Griggstown Farm continue to take pre-orders for their delicious, all-natural turkeys.
Purely Farm’s turkeys are all pasture-raised and allowed to grow at their own natural pace and rhythm. The turkeys can be picked up at our Nov. 20 Farmers’ Market and are all delivered fresh — never frozen.
Griggstown Farm offers a traditional white-meat turkey and a Red Bourbon turkey. The Red Bourbon turkey is a heritage bird that has not been crossbred to enhance its size. It takes longer to raise and is a smaller, leaner bird with darker meat, but there is still enough white meat to satisfy everyone. Griggstown turkeys can also be picked up at our Nov. 20 market.
You can also visit Griggstown’s website to order your turkey and all the trimmings.
Our featured artisan is Kayla Ackelson. Her work draws inspiration from the human body, topographical maps, her encounters with nature and much more. She’ll have homemade cards with envelopes, small watercolor paintings, small acrylic paintings, hand-painted ornaments, prints and more available for purchase.
You’ll find this week’s Jersey Fresh Availability Report here.
Land Trust Special
All Land Trust Supporters can save $1 on any one vendor. It’s a great way to try something new or save a little money on an old favorite. Please visit our booth to pick up this special offer.
Makes: 6 servings
Active Time: 20 minutes
Total Time: 30 minutes
Nutrition Profile: Diabetes appropriate, low calorie, low cholesterol, Healthy weight, high calcium
What You’ll Need:
— 1 pound prepared pizza dough, preferably whole-wheat
— 2 cups chopped broccoli florets
— 1/4 cup water
— 5 ounces arugula ,any tough stems removed, chopped (about 6 cups)
— Pinch of salt
— Freshly ground pepper to taste
— 1/2 cup prepared pesto
— 1 cup shredded part-skim mozzarella cheese
What To Do:
— Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
— Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
— Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in arugula and cook, stirring, until wilted, 1 to 2 minutes more. Season with salt and pepper.
— Spread pesto evenly over the crust, top with the broccoli mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.
Recipe from Eating Well magazine.
Michael Long makes his final appearance for the year at our market, and will perform acoustic blues, rock and country from 10 a.m. to noon.
Please support our sponsors who support your favorite local Farmers’ Market! They are: 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.