Oct 10 2018

Farmers’ Market Program Series
Celebrates Artists and Artisans


Our Second Sunday Program Series invites you to celebrate artists and artisans! We’ll welcome a local wood turner, jewelry maker and host a free workshop with professional photographer Dwight Hiscano at 10 a.m. in our wagon house. Market hours are 9 a.m. to 1 p.m. at the Dvoor Farm.

The photography workshop focuses on helping beginner and experienced photographers take better pictures outdoors.

Dwight Hiscano

Registering for the workshop in advance is suggested. You can email Judy Wilson at judy@hunterdonlandtrust.org or call 908-237-4582.

Hiscano will teach participants how to find and approach a subject, how to use available light and how to shoot under varying weather conditions. Find out how to make the best use of any equipment, from an iPhone to a full-frame DSLR. And learn how composition can turn a snapshot into a work of art.

Hiscano has been leading photography classes and workshops for nearly 30 years and runs the Dwight Hiscano Gallery in Morristown.

For Artisan Sunday, we’ll be displaying art from students at North Hunterdon High School. We’ll also welcome:

* Jim Ruocco — wood turner.
* Bernadette Harding of Penelope Plum Designs — artisan jewelry.
* Seeds to Sew — a Hopewell-based nonprofit with an assortment of products made in Kenya.
* Empty Bowl sponsored by the Flemington Food Pantry — local area potters creations will be on display for sale as part of the group’s annual fundraiser.

Our Second Sunday program events are supported by the Astle-Alpaugh Family Foundation. Additional funding is provided by The Tyler Foundation — PNC Charitable Trusts. We thank them both for their generosity!

Land Trust Special

Each week you can save $1 on your favorite food — or try something new — when you spend $5 or more with any one farmer or vendor. But you need to be a Land Trust Supporter to take advantage of this deal. Visit the HLT booth to learn more; it’s a great way to save a little money while helping protect the places you love in the Hunterdon County area.

Yoga

Please note that we have an earlier start time for yoga this week! Join Lisa Perry in our wagon house at 8 a.m. This session is ideally suited for both beginners and experienced practitioners. Cost is $15; please bring your own mat.

Kids Corner

This week we’re making leaf critters. Stop by and get creative in our Kids Corner!

Product of the Week — Turnips

People have been eating the root of the turnip since prehistoric times. Turnips are starchy vegetables belonging to the Brassicaceae family which also includes cabbage, kale, brussels sprouts etc. Though we usually refer to the bulbous roots as turnips, their sprouts and leaves are also edible and highly nutritious.

Turnips are known for their high nutrient count and low calorie density, which makes it a perfect food to add to any healthy diet. In one medium-sized turnip there are just 34 calories, 4 grams of fiber when cooked and 1 gram of protein. It also contains more than half your daily vitamin C needs.

Turnips are loaded with vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate (one of the B vitamins), as well as minerals like manganese, potassium, magnesium, iron, calcium and copper. They are also a good source of phosphorus, omega-3 fatty acids and protein.may help to reduce inflammation of the colon as well as the risk of diverticulosis.

Mashed Turnips and Sage

What You’ll Need:
4 large turnips, peeled and cubed
1 large russet potato, peeled and cubed
3 tablespoons butter
2 shallots, chopped
2 tablespoons chopped fresh sage
1 cup milk
Kosher salt and freshly ground pepper

What To Do:
— Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.

— In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the shallots and sage and saute until the shallot is tender, the sage is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)

— Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and puree until smooth and silky. Taste for seasoning, add salt and pepper.

Serves 4 to 6.
Courtesy of The Food Network

Music

The Back Porch Jugband is a trio of local musicians — Mark Toman, John LaSala and Gary P. Cohen — specializing in the good-time sound of old-fashioned country, blues and folk music, played on a mix of traditional and home-made instruments. Following in the footsteps of Jim Kweskin, the Even Dozen Jugband, John Sebastian and the Lovin’ Spoonful, and Dave Van Ronk, the Back Porch Jugband evokes the energetic and informal sounds of early Memphis and country blues played on guitar, Dobro, banjo, mandolin, washtub bass, bowed Psaltery ukulele, kazoo, jug and even a musical saw.

You can hear them from 10 a.m. to noon.

Sponsors

Our Farmers’ Market sponsors are: Basil Bandwagon Natural Market, Northfield Bank, McPherson & Newland Insurance and Matt’s Red Rooster Grill.

 


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