Jun 07 2017

Farmers’ Market’s Program Series
Kicks Off With Children’s Activities

What’s New

Bring the kids to this Sunday’s Farmers’ Market, as we’ll have plenty for them to do while you shop for the freshest organic veggies, meat, cheese, bread, yogurt and other farm products around. The market is open from 9 a.m. to 1 p.m. at the Dvoor Farm, 111 Mine St. in Raritan Township.

Our first Second Sunday Program series focuses on children’s activities. We’ll have a fun yoga activity with instructor Lauren Theis. She will be offering some yoga throughout the market day, and have a mandala craft and yoga coloring pages. At noon, she will lead a yoga hike for children and their parents starting at the wagon house and along a portion of the Dvoor Farm trail.

Lauren will also be leading yoga classes during our Farmers’ Market Sundays from July 2 through August 27 in our wagon house starting at 9 a.m. Cost is $12. You can sign up for any of these classes at the market or by calling HLT Administrator Judy Wilson at 908-237-4582.

The Flemington Free Public Library will be sharing stories with children from 10 a.m. to noon.

And, the Master Gardeners will visit to teach your kids how to plant and care for a sunflower. Kids will receive a sunflower that they can take home to watch grow.

Land Trust Special

Toadshade Wildflower Farm hosts this week’s Land Trust Special at our Farmers’ Market.

Toadshade Wildflower Farm hosts our Land Trust Special. Land Trust Supporters can save $1 off their total purchase from its stand. Before you shop, visit the HLT booth to pick up this special offer or to learn about becoming an HLT Supporter to save money every week.

At our market, Toadshade offers native plants and native plant seeds, including wildflowers, shrubs, ferns, vines and small trees.

Toadshade Wildflower Farm was started to make native wildflowers — particularly perennials — more easily available. The farm’s goal is to provide native, perennial, propagated wildflower plants; identify available plants by their common and scientific names; and to clearly summarize the native range and growth requirements of the wildflowers offered for sale.


Pork Chops with Leeks in Mustard Sauce

What You’ll Need:

4 1 1/2- to 2-inch-thick bone-in heritage pork rib chops
2 teaspoons coarse kosher salt
2 teaspoons chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon freshly ground black pepper
2 bacon slices, coarsely chopped
Olive oil (optional)
4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
3 garlic cloves, minced
1/4 cup brandy
1 cup low-salt chicken broth
2 teaspoons finely chopped fresh sage
2 tablespoons Dijon mustard
1/3 cup crème fraîche or sour cream

What To Do:

Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.

Heat heavy large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.

Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.

Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.

Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraîche; do not boil. Season with salt and pepper. Spoon over chops.

Recipe courtesy of Bon Apétit.

Wine Suggestion: Pork with a pinot noir has become quite popular in the past few years. Pork chops are meaty and often considered a neutral flavor, but when adding a sauce with a sweeter element — such as the Dijon mustard — you may wish to consider a dry Riesling from Alsace.

Pork Suggestion: Make sure you visit the Purely Farm stand for the perfect pork for this recipe.


Raritan Valley Recovery returns to the market performing a variety of traditional and contemporary music This acoustic band is comprised of Readington resident Ed Jankiewicz on bass/guitar, the core band includes Garrett Moore on fiddle/mandolin, Jeff Young on guitar/bass and Ed Yurkow on banjo. Often sitting in are Jean Sarantos on accordion, Peter Szego on guitar/dobro/fiddle, Carl Schwartz on fiddle, Charlie Pearlman on resonator guitar, and Eric Hendrickson on banjo/guitar.

The band will perform in the music tent from 10 a.m. to noon.


We ask you to kindly support the businesses that support your favorite local Farmers’ Market:  Basil Bandwagon Natural Market, Matt’s Red Rooster Grill, ShopRite of Hunterdon County and Peragrin LLC.

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