May 27 2015

Berry Season Starts at Our Farmers’ Market


strawberryStrawberries are coming to our Farmers’ Market this Sunday! You are going to be amazed at these beautiful strawberries, fresh-picked and bursting with flavor. Whether you eat them unadorned, drizzled with a little balsamic or in the tasty strawberry salad recipe below, you will marvel at the difference local food makes! Besides being super delicious, strawberries are loaded with antioxidants and are pretty darn good for your ticker too!

Stop by the Hunterdon Land Trust Farmers’ Market at the Dvoor Farm between 9 a.m. and 1 p.m. for strawberries and much more including steaks, artisanal sausages, fresh ravioli and pies, honey, bread, cheese, lamb, native plants and much more.

Here’s a few other notes about our next market:

Special Event

Join us for our first Artisans’ Sunday! We’ll be welcoming John Wear with pottery, Mustache Jack Creations, woodworker; Whimsey Eco Chick, repurposed feed bags; and New Jersey Audubon with bird seed, feeders and houses.

Land Trust Special

Griggstown Farm hosts our Land Trust special. If you’re a Land Trust supporter, you’ll receive $1 off your total purchase at Griggstown’s stand. Want to take advantage of this and other great deals? Then become a Land Trust supporter! Visit the HLT booth and a friendly volunteer will be more than happy to take care of you.

Recipe

Here’s a delicious salad that blends asparagus, strawberries and peas to create a fabulous vegan spring salad.

Warm Spring Salad

Ingredients:
(Vegan, gluten-free, nut-free, soy-free)

Yield: 4 servings
Ingredients:
1 cup uncooked quinoa (or try speltberries, but note they are not gluten free)
1/2 tbsp extra virgin olive oil
1 leek, sliced into rounds or half moons
2 garlic cloves, minced
1 bunch asparagus, ends broken off and chopped into 1-inch pieces
1 cup diced strawberries
3/4 cup fresh or frozen peas
1 cup fresh parsley, roughly chopped
2-3 tbsp extra virgin olive oil, to taste
3 tbsp fresh lemon juice
1/2 tbsp pure maple syrup (or other sweetener)
1/4 tsp fine grain sea salt & lots of pepper, to taste
lemon zest, for garnish

Preparation:
— Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes.

— Meanwhile, grab a very large skillet or wok. Sauté the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas, and parsley. Heat for a few minutes and then remove from heat.

— Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper & enjoy! This would also be lovely with nuts or seeds sprinkled on top.

Music

Bill Ihling will perform Americana, classic country and roots music live on Sunday.


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