Sep 18 2018

First Fall Farmers’ Market Is Sunday


Join us this Sunday for our first fall Farmers’ Market of 2018! We’ll have all your favorite local food at the Dvoor Farm, 111 Mine St. in Raritan Township from 9 a.m. to 1 p.m. Here’s what’s happening:

Since it’s the fourth Sunday of the month, Neil’s Knife Sharpening returns to the market. Bring your kitchen knives, lawn mower blades, scissors or anything else that just doesn’t cut it anymore, and Neil’s will have it working like new again.

Children can make a Nature Fortune Teller in our Kids Corner.

Yoga

Yoga returns to our Farmers’ Market on Sunday at 9 a.m. with Beatriz Velasquez. Join her in the wagon house for a session that incorporates meditation, breathing techniques and some gently refreshing yoga flows. This class is suitable for beginners and experienced practitioners. You’ll explore fundamental yoga postures, alignment and chakra balancing. Students should bring their own mat.

Yoga lasts about an hour, giving you plenty of time to shop at our Farmers’ Market and grab a tasty breakfast. Cost is $15.

Land Trust Special

Land Trust Supporters can save $1 on a purchase of $5 or more at any one farm stand. Visit our booth for this special offer before shopping.

Product of the Week

Vegans — or anyone looking for an egg substitute — will want to check out the River Lea farm stand for its new aquafaba vegan butter.

Who would have ever imagined that the brine from chickpeas or other legumes would play a key role as an egg replacer? Aquafaba’s unique mix of starches, proteins and other soluble plant solids which have migrated from the seeds to the water during the cooking process gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties, notes the Official Aquafaba Website.

River Lea House’s offering is made from aquafaba, coconut oil, olive oil, apple cider vinegar and sea salt. Try it out as a substitute for butter for all your favorite dessert recipes. Need a nudge? Try this yummy breakfast treat:

1 Hour Cinnamon Rolls with Aquafaba

What You’ll Need

Cinnamon Rolls:
  • 3/4 cup warm-hot water
  • 1/4 cup aquafaba
  • 1 tbsp sugar or other sweetener
  • 1 tbsp maple syrup
  • 1 packet active yeast or 2 1/2 tsp active yeast
  • 2 tbsp oil or use melted vegan butter. I usually use oil
  • 1 tsp nutritional yeast optional
  • 2.5 cups or more flour I use unbleached white or a combination of white and wheat flour
  • 1/3 tsp salt
Filling:
  • 1 to 2 tbsp melted vegan butter
  • 1/3 cup or more coconut sugar or brown sugar
  • 2 to 3 tsp cinnamon
  • 1/4 tsp salt
  • Add some cardamom or nutmeg for variation

What To Do:

— Preheat the oven to 350 degrees F / 180ºc. Line a 8 by 8 inch brownie pan or 9 inch pie pan with parchment. Mix the first 5 ingredients under rolls until the sugar is mixed in. Let sit for a minute for the yeast to activate.

— Add in the oil, nutritional yeast and mix in. Add 2 cups flour and salt and knead. Add more flour, few tbsps at a time to make a soft somewhat smooth dough. 4 to 6 mins.

— Roll the dough out using additional flour into a 10 by 14 inch rectangle

— Spray or brush oil or vegan butter on the rolled out dough. (use as much melted vegan butter as you like :)).Sprinkle sugar, cinnamon and salt evenly. Roll the dough tightly along the longer edge to make a cylinder.

— Slice using a pizza cutter or floss or a serrated knife. Place the slices in a parchment lined brownie baking pan or pie pan. Spray or brush oil on top. Cover lightly with a towel and Let the pan sit near the warm oven for 15 to 20 minutes or until just about doubled. Remove the towel.

— Bake at 350f / 180ºc for 21 to 23 minutes or until golden on some edges.(just about starting to get golden)

— Let the rolls sit for a few minutes, while you make the icing or frosting of choice. Frost and serve.

Courtesy of Vegan Richa

Music

Percussionist extraordinaire Mike Wojik (Bonk) returns to our music tent. You’re not going to want to miss him perform! He’ll be here between 10 a.m. and noon.

Sponsors

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


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