Jun 15 2016

Celebrate Father’s Day at Our Farmers’ Market


IMG_6072Treat Dad to a trip to our Farmers’ Market this Sunday! We’ll have plenty of great food and terrific gift ideas. You’ll find us at the Dvoor Farm, 111 Mine St. in Raritan Township, from 9 a.m. to 1 p.m.

What’s New

We’ll be joined by a representative from the Northeast Organic Farming Organization (NOFA) with information about organic gardening.

Our featured local artisan this week is Bret Cavanaugh. He is a modern craftsman and designer with a penchant for working with natural materials to create beautiful contemporary furniture. Cavanaugh draws inspiration from the postwar area modern furniture makers of Bucks County, Pennsylvania. He’ll also have cutting boards available.

Wondering how your favorite fruit or veggie is doing this season? Take a peek at this week’s Jersey Fresh Availability Report to find out.

Land Trust Special

This week’s Land Trust Special offers you the ideal opportunity to sample Comeback Farm’s tasty local lettuce. Visit our booth, and grab you’re coupon that lets you save a buck on a head of lettuce. Stop by if you wish to become a Land Trust Supporter and take advantage of delicious deals every week.

Recipe

Here’s a delicious dinner idea, especially for Father’s Day, that’s guaranteed to wake up Dad’s taste buds:

Coffee Marinated Grilled Skirt Steak

What You’ll Need:

Grilled-Flank-Steak-with-Coffee-Marinade3 tablespoons grainy mustard
1 tablespoon garlic, chopped
1 tablespoon shallots, chopped
4 tablespoons balsamic vinegar
4 tablespoons oil
2 cups strong espresso
1/4 cup dark brown sugar
1/2 tablespoon black pepper
2 pounds skirt steak, trimmed of fat
salt to taste
1 cup beef or veal broth
2 tablespoons butter

What To Do:

— Combine the mustard, garlic, balsamic vinegar, 2 tablespoons oil, espresso, brown sugar and black pepper in a large pan.

— Set aside 1 cup of the marinade to make the sauce. Add the flank steak to the remaining marinade and marinate for 1 hour, turning the meat every 30 minutes.

— Prepare the grill with the method of your choice. Sprinkle the meat with salt and add to the grill. Cook the meat for about 3-5 minutes per side, basting with the coffee marinade the meat was marinating in frequently.

— Remove the flank steak from the grill and allow to rest before slicing.

— While the beef is resting, combine the reserved marinade with the broth in a sauce pan. For a version of Red Eye Gravy, bring the mixture to a boil and then lower the heat to medium. Reduce the sauce by half and then add the 2 tablespoons of butter, whisking to incorporate. Correct the seasoning with salt if necessary.

— Cut the beef into 2 inch slices and arrange on plates. Spoon the sauce over and around the beef and serve immediately.

By Chef Gordon Hamersley
Serves 4

Source: www.BostonChefs.com

Music

Enjoy “Americana,” classic country, roots music, and the best of 60s & 70s singer-songwriters when Bill Ihling performs between 10 a.m. and noon. Bill’s not only a musician, but also was a farmer at one time: He moved to Kansas in 2004 to fulfill a long-time dream of owning a farm in the the wide-open spaces of the Heartland. For almost 10 years, he and his wife Dianne grazed beef and raised vegetables on “Buffalo Hollow Farm” near Reading, Kansas. In 2014, they returned to the Garden State and now reside in Holland Township.


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