Jul 20 2016

Enjoy Summer’s Best Local Food
At Our Farmers’ Market

IMG_6104Join us this Sunday from 9 a.m. to 1 p.m. for our next Farmers’ Market at the Dvoor Farm, 111 Mine St. in Raritan Township.

Here is what’s coming up:

What’s New

This isn’t exactly “new,” but we wanted to remind everyone about our two vendors who joined our market last week.  The Farmer and the Chickpea is an artisan food company that makes high quality and distinctive menu items by hand.

Doc Bakers Farmulations is based in Central Bucks County, and offers organic, highly nutritious plant-based beverages. It specializes in fresh, organic drinks that are all suitable for vegan and vegetarian diets.

John Wear Pottery is our visiting artisan of the week. Check out Wear’s wares and pick something up for yourself or someone you love.

You can find this week’s Jersey Fresh Availability Report here. Are farmers in New Jersey harvesting a lot of basil or cabbage? If you’d like to learn all about New Jersey’s summer crop, the Availability Report is a great resource.

Land Trust Special

If you’re interested in trying one of our new vendors, then this is the deal for you! Save $1 this week on your total purchase from The Farmer and The Chickpea. Visit the HLT booth before you shop to pick up your special offer.


Corn and Tomato Pasta Salad

Makes: 8 servings

Shredded chicken makes this gorgeous salad hearty enough to serve on its own for dinner.

Corn-Tomato-Pasta-Salad-R165718_0What You’ll Need:
1 1/2 cups dried bow-tie pasta
2 fresh ears of corn or 1 cup whole kernel frozen corn
1 cup shredded, cooked chicken
1 large tomato, seeded and chopped (about 3/4 cup)
1/4 cup olive oil
3 tablespoons vinegar
2 -3 tablespoons purchased basil pesto
1 tablespoon chicken broth or water
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons finely shredded Parmesan cheese
Snipped fresh basil

What To Do:
— In a Dutch oven, cook pasta according to package directions. Add corn during the last 7 minutes of cooking pasta. Return to boil and continue cooking. When pasta is cooked and corn is crisp-tender, drain pasta and corn in a colander. (If using fresh ears, it may be easier to remove the ears with tongs, and then drain the pasta.) Rinse pasta and corn with cold water to stop cooking, and drain well again. If using fresh corn, cut the kernels off the cobs.
— In a large bowl combine pasta, corn, chicken, and tomato.
— For dressing: In a screw-top jar, combine the olive oil, vinegar, pesto, chicken broth, salt and pepper. Cover and shake well.
— Pour dressing over pasta mixture; toss gently to coat. Chill, covered, for at least 2 hours or up to 24 hours. Sprinkle with Parmesan cheese and basil before serving.

Recipe courtesy of Midwest Living.


Enjoy country, bluegrass and folk music with Dark Whiskey.


Our wonderful Farmers’ Market sponsors 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.

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