Nov 04 2015

Fall for Our Farmers’ Market

FIMG_3456all is the perfect time to visit our Farmers’ Market. The Dvoor Farm looks lovely year-round, but there’s something special about fall here with its palette of stunning colors — oranges, fiery reds and yellows.

Speaking of palettes, this week’s Farmers’ Market is guaranteed to please your palate. We’ll have a terrific selection of produce, meats, breads, cheeses and more. Grab a yogurt at the Fulper Family Farmstead stand or a snack over at the Farmstead Foods stand. And, if you want a hot cup of coffee, make sure you visit Fieldstone Coffee Roasters.

Our Farmers’ Market is open Sunday between 9 a.m. and 1 p.m.

Here’s what’s happening this week:

What’s New

We’re nearing turkey time, so don’t forget to order your bird.

You can reserve your fresh Thanksgiving turkey from either Griggstown Farm or Purely Farm at our market.

The Griggstown Farm offers two types of turkeys for the holidays: The traditional white-meat turkey and a Red Bourbon turkey. The Red Bourbon turkey is a heritage bird that has not been crossbred to enhance its size. It takes longer to raise and is a smaller, leaner bird with darker meat, but there is still enough white meat to satisfy everyone. Despite its leaner disposition, the Red Bourbon turkey does not have a gamy taste, but does, in some inexplicable way, taste better. All turkeys are raised outside and are truly free range birds. They also offer boneless turkey breast.

In addition to turkeys, Griggstown offers a variety of great side dishes like roasted fall vegetables with truffle butter, three cheese potato gratin, green bean casserole, pear-pecan dressing and much more. Check out a complete list of offerings by visiting the Griggstown Farm website.

You can also pre-order a turkey for Thanksgiving from the Purely Farm stand. Purely’s broad-breasted beauties typically average between 16 and 29 pounds, but each individual pasture-raised turkey is granted the freedom to grow at its own natural rhythm.

To keep the little ones entertained while you shop, Flemington Library will return to the market to share some favorite stories.


Baked Beets on Greens

What You’ll Need:

golden beets2 bunches red or golden beets with greens (6 to 8 beets)
2 teaspoons of olive oil
1 garlic glove, finely chopped
1 tablespoon water
salt to taste
black pepper

For horseradish dressing:
1/4 cup olive oil
1 garlic clove, minced
1 tablespoon prepared horseradish
5 teaspoon red wine vinegar or cider vinegar
1/2 teaspoon salt

What To Do:
— Preheat oven to 400 degrees.
— Cut off beet greens an inch from top and set aside. Rinse beets, wrap in foil. Place directly on the oven rack with a baking sheet below to catch drips.
— Bake 45 to 75 minutes until the center of the beet is easily pierced with a knife. Let cool slightly.
— Rinse beet greens. If greens are large, cut into 1-inch strips. About 15 minutes before serving, heat the olive oil in a pan and lightly saute garlic.
— Add beet greens and water, cover, and steam for 6 to 10 minutes, stirring occasionally, until greens are wilted and tender. Add salt and pepper to taste, then cover and set aside.
— Whisk horseradish dressing ingredients.
— Remove foil from beets and then remove skin. Trim off stem and cut beets into 1/2 inch cubes. Repeat with remaining beets. Place cubed beets in a bowl and toss gently with dressing.
— Place greens on plate and spoon beets on top. Serve warm or at room temperature.

Recipe from Moosewood Restaurant Celebrates with slight tinkering in the HLT kitchen. We really recommend trying this with golden beets!

Land Trust Special

Stop by our booth and pick up your special offer to save $1 off your purchase from any one vendor. Also, if you’d like to become a Land Trust Supporter and take advantage of great deals for a year, please visit our booth to learn more.


We’re very happy to announce the return of the Hunterdon Central Regional High School fiddlers to our market. Make sure to check out these talented teens.


Our Farmers’ Market sponsors are: Basil Bandwagon Natural Market; Matt’s Red Rooster Grill; Tom McMillan with Weidel Realtors; Provident Bank; Amy S. Greene Environmental Consultants, Inc.; NJ Environmental News; and ShopRite of Flemington.

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