Jun 27 2018

Farmers’ Market Features New Vendor,
Great Deal from Sandbrook Meadow Farm


Make sure to visit our Farmers’ Market before the 4th of July holiday for all your local favorites and to check out our newest vendor: I’m Hungry Truck and Depot. Based in Hellertown, Pa., I’m Hungry Truck and Depot offers six-grain granola, ingredient-driven protein bars, easy oats parfait, handcrafted snack mixes, rugelach and breakfast biccies.

Land Trust Special

This week, we have a fabulous deal you won’t want to miss! Land Trust Supporters will save 25 percent off their total order from Sandbrook Meadow Farm. Located on 50 acres in the beautiful rolling farmland of Sergeantsville, Sandbrook Meadow Farm delivers certified organic vegetables throughout the growing season.

Visit your friendly neighborhood HLT volunteer at our booth to pick up this awesome offer, or to learn how to become an HLT Supporter and get great deals every Sunday.

Noteworthy Market News

Starting this Sunday, you will be able to enjoy Will’s Amazing Vegan Burgers at our market. Will’s going to be grilling up burgers at his stand. If you haven’t tried them yet, you don’t know what deliciousness you’re missing. Will’s burgers are gluten-free, dairy-free and soy-free. They’re made from organic brown rice and organic oats, black beans, chickpeas, Yukon Gold potatoes, carrots, onions, mixed peppers, zucchini, garlic and other all natural ingredients. Some of the ingredients are provided by our local farmers.
If you’re planning a 4th of July party, stop by Buy The Farm’s stand to get everything you need for grilling: beer-infused barbecue sauce, black vinegar steak sauce (great on everything- even tofu!), and ask them how to use their srirachas in your marinades. If you’re planning on a cheese board, check out Buy The Farm’s spiced pear preserves and new strawberry balsamic preserves. And it wouldn’t be a party without the farm’s fresh hummus and handmade chips!
We’ll also have a fun project for kids while you shop. Bring your little ones over to our Kids’ Corner for some rock painting.

On July 8, we’ll welcome Sweet Valley Farms back to our market!

Yoga

Join Lauren Theis in our wagon house at 9 a.m. for an hour of yoga that will make you feel refreshed and rejuvenated. It’s the perfect way to get your week off to a perfect start.

Lauren incorporates meditation, breathing techniques and some gently refreshing yoga flows, in this class that’s suitable for beginners and experienced practitioners. You’ll explore fundamental yoga postures, alignment and chakra balancing. Don’t forget it’s BYOM — Bring your Own Mat! Cost is $15.

Product of the Week

We’re celebrating an eggplant paloozah at our Farmers’ Market this Sunday as Comeback Farm has a bumper crop of the awesome aubergine.

Eggplants made their first appearance in Europe in the 14th century, and Thomas Jefferson first introduced them to 18th century America. As far as nutritional value is concerned, contain an impressive array across the board of many vitamins and minerals, such as excellent amounts of fiber, folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium, and pantothenic acid.

Studies indicate that eggplant has a number of health benefits from all these ingredients, as well as traditional uses. Sometimes, the leaves and roots are juiced or boiled to make a tonic for throat and stomach troubles, asthma, skin diseases, rheumatism, inflammation, intestinal hemorrhages, foot pain, coughs, anorexia, toothache, or as a general stimulant.

Looking for a tasty eggplant side? Well, you’re in luck, check this deliciousness out:

 

Eggplant Crisp with Walnut Streusel

What You’ll Need:

2 to 3 large eggplants (3 1/2 pounds total)
Kosher salt and freshly ground black pepper
1/2 cup panko
1/2 cup chopped walnuts
1/4 cup all-purpose flour
6 tablespoons olive oil, plus extra for drizzling
2 cups grape tomatoes, halved
1 clove garlic, finely grated
3 tablespoons roughly chopped fresh dill
3 tablespoons roughly chopped fresh parsley
1/2 cup crumbled feta (about 2 1/2 ounces)
Zest of 1 lemon

What To Do:

— Special equipment: a wide, shallow 2- or 2 1/2-quart baking dish

— Adjust two racks to the top and bottom position of the oven and preheat to 400 degrees F. Line a baking sheet with foil.

— Pierce the eggplants all over with a fork, and place on the foil-lined baking sheet. Drizzle with olive oil. Roast on the top rack until completely soft when pierced with a paring knife, 1 hour to 1 hour 15 minutes.

— Meanwhile, toss the grape tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds pepper. Spread on a small baking sheet and roast in the same oven until the tomatoes are soft and wrinkled, about 20 minutes. Transfer to a large bowl.

— Mix together the panko, walnuts, flour and 1/2 teaspoon salt in a small bowl. Drizzle in 3 tablespoons olive oil and mix until the mixture starts to clump. Reserve.

— When the eggplants are cool enough to handle, halve them and scoop the soft flesh into the bowl with the tomatoes (if the eggplants are too slippery to handle, hold them with a clean towel while scooping). Discard the skins and stems. Using a fork or spoon, mash the eggplant into smaller bite-sized pieces. (It’s okay if the tomatoes get mashed in the process.) Add the garlic, 1 tablespoon each of dill and parsley, the remaining 2 tablespoons olive oil, 1 1/2 teaspoons salt, and a few grinds of pepper. Check for seasoning and add more salt, if necessary.

— Drizzle a little olive oil in the bottom of a wide 2-quart baking dish. Spread the eggplant mixture in the dish. Sprinkle feta in an even layer, then top with the reserved panko-walnut mixture. Bake until the top is golden brown and the eggplant is hot, 30 to 35 minutes.

— Right before serving, sprinkle with the remaining 2 tablespoons each dill and parsley and the lemon zest.

Recipe Courtesy of The Food Network.

Music

Guitarist Keith Calmes returns to our Farmers’ Market and will perform in our music tent from 10 a.m. to noon.
Calmes is a graduate of The Juilliard School, has performed at Weill Hall at Carnegie Hall. Although usually considered a classical guitarist, Calmes’ musical diversity can be attested to. He has studied with jazz master Jim Hall and opened for Surf legend Dick Dale and Flamenco virtuoso Juan Serrano. A deep interest in Indian rhythms has led to serious studies and performances with percussion virtuoso Selvaganesh Vinayakram and his family band. Keith has also played in a wide variety of jazz and rock bands

Sponsors

Please support the local businesses who support our market: Basil Bandwagon Natural Market, Northfield Bank and Matt’s Red Rooster Grill. 


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