May 17 2017

Farmers’ Market Kicks Off 11th Year

Opening day! The smell of delicious fresh food. The soft green grass. The sounds of live music and friends greeting one another. The feel of the sun warming your bones.

We can’t wait for the opening of our 11th Farmers’ Market season — come join us! Find out why local food tastes better — and is better for you. Discover what’s special about a Farmers’ Market on a farm. We’re open 9 a.m. to 1 p.m.

The farmers and vendors joining us this year are:

Apple Ridge Farm: Artisan breads and hearty pastries.
Best in Bloom Bouquets: An Annandale-based floral designer using locally grown flowers.
Black River Spice & Tea Co.: Fresh ground herbs and spices; freshly blended seasonings and teas.
Blue Mist Hollow Farm: Perennial and annual plants.
Bobolink Dairy and Bakehouse: Breads, a variety of cheeses: including cave-ripened cheddar, baudolino and drum and pasta made with emmer wheat.
Comeback Farm: organic vegetables.
Doc Bakers Farmulations: Organic, highly nutritious plant-based beverages.
Fieldstone Coffee Roasters: Coffee (including beans and ground), teas and more.
Fired Up Flatbread Co: Food truck with pizza, pastries and beverages.
Fulper Family Farmstead: Cheese and yogurt.
Griggstown Farm: Eggs, poultry and poultry products.
Locktown Farm: Sour pickles, dill pickles, dilly beans, pickled jalapenos and salsa.
Milford Farms: Eggs, beef and pork.
Phillips Farms: A variety of fresh fruits and vegetables, fruit spreads and preserves, flowers, apple cider and more.
Purely Farm: Eggs, pastured pork and turkey, sausages and more.
River Lea House: An assortment of garlics including cooking garlic, seed garlic, garlic scape pesto and garlic butter.
Sandbrook Meadow Farm: Organic vegetables.
Sweet Valley Farms (Starting in June): Seasonal fruits and vegetables including corn, eggplants and tomatoes.
Toadshade Wildflower Farm: Native plant seeds, teas and nuts.
WoodsEdge Farm: Llama and alpaca products, honey.


Land Trust Special

Our first Land Trust Special for the year is courtesy of Locktown Farm. Become a Land Trust Supporter — if you aren’t already — and you can save $1 off your total purchase as its stand. Stop by our booth to get your coupon or to sign up.


Pan-Seared Chicken with Balsamic Cream Sauce

Serves 4

What You’ll Need:

  • 1 1/2 lb chicken breasts
  • sea salt and black pepper, to taste
  • 5 tbsp butter, divided
  • 1 medium onion, thinly sliced
  • ½ cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp balsamic vinegar
  • 8 oz mushrooms, halved
  • ½ cup Parmesan cheese

What To Do:

  1. Lightly season the chicken breasts with sea salt and black pepper on both sides. In a large sauté pan over medium-low heat, add 2 tbsp butter and onions. Cook until onions are nice and caramelized – About 20 minutes. Remove from the heat and set aside. In a separate pan, over medium-high heat, pan-sear the chicken breasts in remaining 3 tbsp of butter. Brown on both sides – Remove from pan and set aside. (Chicken will not be fully cooking during this stage)
  2. De-glaze the pan with chicken broth. Using a rubber spatula, scrape the pan and mix in any remaining bits of chicken. Let simmer 5 minutes.
  3. Reduce heat to low, add heavy cream, balsamic vinegar, mushrooms and a little sea salt and black pepper. Let simmer 10 minutes.
  4. Add chicken breasts back to the sauce pan, and simmer until the chicken is cooked all the way through. About 10-15 minutes
  5. Remove chicken breasts from the pan and plate. Add the Parmesan cheese and caramelized onions to the sauce and stir until the cheese is melted in to the sauce. Pour sauce over top of chicken.

Farmers with these ingredients:

Chicken & Mushrooms: Griggstown Farm

Wine suggestion: An oaken chardonnay or white Cotes du Rhone should stand up nicely with the cream sauce. We always recommend pouring a glass before you start cooking — makes the preparation process that much better!

Recipe mostly from the blog Peace, Love and Low Carb. 


The Late Night Kennel Club Duo of Vern Warta and Nancy Macaulay offers a mix of new music and vintage, innovation and irreverence . . . with an unlikely styling of gypsy jazz, blues, surf noir and western swing. You can listen to them here.

The duo will perform under our music tent between 10 a.m. and noon. Grab yourself a flatbread pizza, pastry, yogurt or coffee and check them out live.

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