Sep 12 2018

Dark Side of the Sourlands Talk,
Petting Zoo at Farmers’ Market


We’re hoping for sunny skies this Sunday morning as we have a full slate of fun events and loads of delicious local food for you at our Farmers’ Market. Stop by the Dvoor Farm, 111 Mine St. in Raritan Township between 9 a.m. and 1 p.m. for an interesting talk on the Sourland Mountains, the Bivona Farm petting zoo (rescheduled thanks to last weekend’s rain), yoga, live music and more! 

What’s New

Learn all about the sordid history of the Sourland Mountains in a free program this Sunday by East Amwell Historian Jim Davidson at 10 a.m.

“Up until recent times the Sourlands were not only inhospitable, but downright dangerous to wander around in,” Davidson said. “They did not get the nickname ‘the hills of missing men’ or ‘the Bermuda Triangle of Central Jersey’ for nothing.”

The Dark Side of the Sourland Mountains features fascinating tales of missing men, bootlegging and murders. Davidson will describe the ax murders of Richard Wyckoff and his housekeeper and the infamous Put’s Tavern. You’ll also learn why Charles Sutphin warned Charles Lindbergh not to build on the mountain, along with some of the strange, little know events associated with the Lindbergh baby kidnapping.

This program will run in our wagon house,.

Last Sunday’s rain washed out the scheduled appearance of the Bivona Farm petting zoo, so we will welcome them this weekend. (Weather permitting again, of course.) Bring the kids to pet and feed the Bivona Farm animals, which include a mini-cow, goat, sheep, chickens, bunny and more.

Land Trust Special

Save a $1 on a purchase of $5 or more at any one vendor. Land Trust Supporters should stop by our booth for this special offer before shopping.

Yoga

Yoga starts a little earlier this Sunday. Join us at 8:30 a.m. for this perfect session — perfect for beginners or experienced practitioners — with Beatriz Velasquez. Cost is $15; please bring your own mat.

Kids Corner

We have an ideal craft for kids to get ready for fall: stop by and make an apple basket!

Product of the Week

September is the time of year you start seeing parsnips in New Jersey. They are a little like cream-colored carrots with a sweeter taste. Parsnips are native to Eurasia and have been eaten there since ancient times. They were introduced to North America by the French colonists in Canada and the the British in the Americas for use as a root vegetable, but by the mid-19th century, it was replaced as the main source of starch by the potato and from then was less widely cultivated.

If you’re looking for a fun substitute for sweet potatoes try parsnips in its place. Bon Appétit Magazine suggests cutting them lengthwise and roasting in a hot oven with garlic and herbs, boil and mash into a purée (they’re great when combined with mashed potatoes for a 50/50 blend), add them to stews and soups, or just sauté in a quick stir-fry. With the chilly, rainy weather we experienced last Sunday and Monday, we started thinking a little earlier than usual about fall and soups. Here’s a tasty sounding soup with parsnips and a walnut pesto that sounds seriously delicious.

Parsnip Soup with Walnut Pesto

What You’ll Need:

2 pounds medium parsnips, peeled, cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons walnuts, toasted
2 tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives)
1 teaspoon fresh lemon juice
4 cups vegetable stock

What To Do:

— Preheat oven to 400°. Toss parsnips with 1 Tbsp. oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 22–25 minutes.

— Meanwhile, pulse walnuts and herbs in a mini-processor until very finely chopped. (Alternatively, crush walnuts and herbs with a mortar and pestle to form a coarse paste.) Add remaining 2 Tbsp. oil and lemon juice and pulse to combine. Season pesto to taste with salt and pepper. Set aside.

— Let parsnips cool slightly, then transfer to a blender. Add stock; purée until smooth. Pour soup into a large saucepan and heat over medium heat until warmed through. Season with salt and pepper and divide among bowls. Drizzle with pesto and serve.

Serves 4 to 6.

Courtesy of Bon Appétit

Music

Don’t miss Ed Jankiewicz with special guest Chuck Winch performing under our music tent from 10 a.m. to noon.

Sponsors

Our fabulous sponsors are:  Basil Bandwagon Natural Market, Northfield Bank, McPherson & Newland Insurance and Matt’s Red Rooster Grill. Please support them!


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