Sep 11 2019

Farmers’ Market for Sept. 15

Toadshade Wildflower Farm returned to our market last week. Make sure to stop by its stand and check out its impressive collection of native plants and native plant seeds.

Join us this Sunday at the Dvoor Farm, 111 Mine St. in Flemington for next Farmers’ Market. Hours are 9 a.m. to 1 p.m. There’s plenty of free parking right near our farm stands. This week:

Comeback Farm is in full swing preparing and planting for fall and winter. Check in with Farmers Mark and Dean to hear more about what’s happening on the farm. And while you’re at Comeback’s stand, make sure to grab some cherry tomatoes, beets, herbs, potatoes, pears and more!

Neshanic Station Apiaries will bring a new raw honey soap, with bourbon, vanilla, cinnamon, clove and ginger. . . . smells just like a fresh pumpkin pie! Stop by its stand and take some home!

Sandbrook Meadow Farm: will offer potatoes, carrots, onions, leeks, garlic, green bell peppers, eggplant, tomatillos, tomatoes, heirloom tomatoes, cherry tomatoes, spaghetti squash, kale, chard, green beans, and shishito peppers.

Toadshade Wildflower Farm: In case you missed it, Toadshade returned to our market last week with native plants, and native plant seeds. Make sure to stop by its stand this Sunday!

WoodsEdge Farm returns to our market with llama and alpaca products, honey, and yak meat.


Lisa Perry will get your morning off to a great start with her yoga session which begins in our wagon house at 9 a.m. Cost is $15; please bring your own mat.


Moggy Hill performs from 10 a.m. to 12:30 p.m. under our music tent. Treat yourself to a delicious breakfast or lunch while enjoying some live music.

Great Eats for the Week

Apple Dumplings

What You’ll Need:

For The Crust:
3 cups all-purpose flour
1/2 tsp salt
10 tbsp butter unsalted, cold and cut into cubes
8 tbsp shortening cold and cut into cubes
6 tbsp ice water or more as needed

For Brown Sugar Syrup:
1 cup water
2 tbsp lemon juice freshly squeezed
1 cup brown sugar packed
1 tsp cinnamon

For Dumplings:
4 medium apples peeled, cut half in and cored
2 tbsp butter unsalted, cut into 8 pieces
3 tbsp brown sugar packed
1 tsp cinnamon

What To Do:

— Start by making the crust. Add the flour, salt, butter, shortening to the bowl of your mixer and mix to incorporate. Start adding a little bit of water at a time, and keep adding until the dough starts to come together.
— Dump the dough onto your work surface and divide it into 2 pieces. Wrap each piece of dough in plastic wrap then refrigerate for 30 minutes.
— To make the brown sugar syrup, add all the syrup ingredients together in a saucepan and bring to a boil over medium-high heat. Turn the heat down to a simmer and let the syrup reduce to about half, should take about 8 to 10 minutes.
— In the meantime prepare the apples. Peel the apples, cut them in half and remove the core.
— In a small bowl mix together the 3 tbsp of brown sugar with 1 tsp of cinnamon.
— Take 2 tablespoons of butter, cut it into 8 small pieces and roll each piece in the sugar cinnamon mixture. Place each butter piece in the center of each apple.
— Preheat your oven to 425 F degrees.

— On a floured surface, roll out one of the pieces of crust and cut it out into 4 pieces. Each piece of has to be big enough to folder over the apple completely.
— Fold the crust over the apples, use a bit of water if necessary to wet your finger and run it along the edge of the crust. Pinch off any excess dough.
— Pour about a ladle of the brown sugar syrup into the bottom of a 9×13 inch baking dish. Place the apple dumplings in the baking dish and pour the remaining syrup over the apples.
— Bake for about 40 minutes or until the apple dumplings are golden brown.
— Let the dumplings cool for about 5 minutes before serving

Courtesy of Jo Cooks.


Please support our sponsors: Basil Bandwagon Natural Market, Northfield Bank,  McPherson & Newland Insurance, Weidel Real Estate, and Matt’s Red Rooster Grill.

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