May 24 2016

A Memorable Memorial Day Picnic Starts at Our Farmers’ Market


Happy Memorial Day weekend! The unofficial start of summer gets underway, and there is no better way to celebrate than by visiting our outdoor Farmers’ Market at the Dvoor Farm, 111 Mine St. in Raritan Township. We have an incredible selection of meats — including beef, chicken, pork and yak — for your best barbecue ever, plus plenty of fresh local veggies, fruits (including strawberries!), bread, cheese and much more.

We’re anticipating temperatures in the mid-80s for the next eight days, making this the perfect time to enjoy the beautiful Dvoor Farm. We can’t wait to see you on Sunday!

What’s New

IMG_5618Learn how to create a garden that’s alive with a colorful palette of butterflies, birds and other pollinators during a special presentation at our next Farmers’ Market with Dr. Randi Eckel, owner of Toadshade Wildflower Farm.

Eckel’s workshop, Gardens Alive! Habitat Gardening for Bird, Butterflies and Wildlife, will begin in the rustic classroom during our next Farmers’ Market at 10:30 a.m.

“A garden that’s alive is a much more interesting garden,” Eckel said. “A garden should have a variety of pollinators and creatures visiting, and anyone can make that happen by putting in native plants and creating little niches where wildlife can hide.”

Dr. Eckel says her presentation will help homeowners take their gardening skills to a higher level while doing more to help the environment.

“All we have to do is simply change the way we look at our gardens,” she said. “For instance, instead of focusing on attracting a single creature, one can look at the garden as an environment where you’re encouraging a large variety of butterflies and other pollinators by providing them with the necessary food, shelter and water. By doing so, you’ll be rewarded with a beautiful variety of of butterflies, birds and other wonderful creatures.”

Even a small backyard habitat garden can make a big difference to pollinators and our environment. Why are pollinators so important? Birds, bees, butterflies, bats, beetles and other small creatures that pollinate plants are responsible for bringing us one out of every three bites of food. They also sustain our ecosystems and produce our natural resources by helping plants reproduce.

Cost is $10; and registration is encouraged by calling 908-237-4582 or emailing Judy@hunterdonlandtrust.org.

Also, don’t forget to check out this week’s Jersey Fresh Availability Report.

Land Trust Special

We have a great deal that’s going to look great in your backyard. Save $5 on any hanging basket at the Blue Mist Hollow Farm stand. Visit the HLT booth before you shop to pick up your coupon for this Land Trust Special deal. Also, come by our booth if you’d like to become a Land Trust Supporter; you’ll save on your shopping bill every week while helping protect the places you love in the Hunterdon County area.

Recipe

Strawberry-Rhubarb Pie

What better way to celebrate Memorial Day than with the quintessential American summer dessert. This sweet and tangy treat first became popular in the 1800s, years after rhubarb was first introduced to the eastern seaboard of the U.S. by Benjamin Franklin. Franklin supposedly sent a crate of rhubarbs while in London to his friend John Bartram. Bartram, incidentally, is credited with also introducing the U.S. to kohlrabi and poinsettas.

But enough history! Let’s get to the important stuff — pie! Use our market’s fresh and local strawberries and rhubarb for this yummy dessert:

 

What You’ll Need:
For crust:
pie3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water
For filling:
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

What To Do:
Make crust:
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Make filling:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

(Courtesy of Epicurious.)

Music

Rockin’ Robert Viola will perform classic rock instrumentals in the music tent while you shop! Grab a snack and give him a listen.


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