Nov 05 2013

Farmers’ Market to Feature Chef Demonstrations

Tired of the same old thing for dinner every night? Looking for creative new ways to cook your favorite fall foods?

If so, you’ll want to stop by our Farmers’ Market this weekend because we’ll be welcoming Chef Becky Geisel from Bex Kitchen  and Chef Kirielle Smith from the Basil Bandwagon. Both chefs will demonstrate great ways to prepare fall foods.

Becky runs Bex Kitchen with Joan Nitti in Califon where they focus on using fresh ingredients to create fabulous dishes based on what’s in season. Becky will be making Bex’s famous chicken chili using Griggstown Farm chicken.

Basil Bandwagon is a complete natural foods market  and offers an extensive selection of organic foods, vitamins and herbs, health & beauty products, books, and earth-friendly gifts. Its organic deli offers a wide selection of take-out or eat-in organic, vegan and vegetarian dishes. Owned by registered herbalist Ralph Celebre, Basil Bandwagon has stores in Flemington and Clinton. Kirielle will make a tasty kale salad with apples and pecans.

Sandbrook Meadow Farm hosts the Land Trust Special. If you are a Land Trust supporter, come by our tent to pick up your special coupon then head over to Sandbrook’s farm stand to save $1 off your purchase of organic fall produce.

Cheese is our product of the week, and here’s an nutritious pizza loaded with cheese and lots of nutritious greens:

Green PizzaGreen Pizza

Makes: 6 servings
Active Time: 20 minutes
Total Time: 30 minutes
Nutrition Profile: Diabetes appropriate, low calorie, low cholesterol, Healthy weight, high calcium

— 1 pound prepared pizza dough, preferably whole-wheat
— 2 cups chopped broccoli florets
— 1/4 cup water
— 5 ounces arugula ,any tough stems removed, chopped (about 6 cups)
— Pinch of salt
— Freshly ground pepper to taste
— 1/2 cup prepared pesto
— 1 cup shredded part-skim mozzarella cheese

1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
2. Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in arugula and cook, stirring, until wilted, 1 to 2 minutes more. Season with salt and pepper.
4. Spread pesto evenly over the crust, top with the broccoli mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.

Farmers with ingredients:
Pizza Dough: Apple Ridge Farm
Broccoli: Sandbrook Meadow, Phillips Farms
Arugula: Comeback Farm, Phillips Farm
Mozzarella Cheese: Fulper Farm, Griggstown Farm

Recipe from Eating Well magazine.

Talking Turkey

Don’t forget you can reserve your fresh Thanksgiving turkey with all the trimmings from Griggstown Farm by visiting their website.

The Griggstown Farm offers two types of turkeys for the Thanksgiving and holiday seasons. The white turkey is a traditional breed that most individuals are used to. The Red Bourbon turkey is a heritage bird that has not been crossbred to enhance its size. The Red Bourbon takes longer to grow 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, they have pheasant, capon, goose or whole duck and great side dishes like homemade cranberry sauce, two types of gravy, roasted fall vegetables with truffle butter, traditional bread dressing or pear-pecan dressing or even southwest cornbread dressing and much more.

But That’s Not All….

Marie Ande from Flemington Boot Camps will offer great tips on staying in tip-top physical condition. Marie says she is a woman on a mission: “It is my goal to help as many people feel great about their bodies through exercise. When we exercise regularly, eat to support our bodies, rest to recover, manage stress and make other healthy choices we become strong physically and emotionally.  When we are strong, we make a difference in the world.”

Marie will be quizzing your fitness knowledge at the market. You will have a chance to win one-to-one Success Session with Marie ($150 value) and a one-month membership to Flemington Boot Camps (a $279 value).

The Raven Rock Rounders return to the music tent to perform your favorite bluegrass and acoustic blues tunes. Check out their music here.

We’re open every Sunday until Nov. 24 at 111 Mine St. off the Route 12 circle in Raritan Twp. Stop by and see how we’re redefining the Sunday drive!

Leave a Reply

Your email address will not be published.