Aug 07 2019

Flock to Our Farmers’ Market
For Bird Talk, Great Food

Farmers' Market

Our Farmers’ Market is open 9 a.m. to 1 p.m.

Here’s what you’ll find at our Farmers’ Market on Sunday:

Special Events

The Dvoor Farm offers a diverse bird habitat which you can explore with Juanita Hummel, of the Washington Crossing Audubon Society, this Sunday, August 11 at 8:30 a.m.Hummel will lead this free hour-long bird walk. She’ll stop at several habitat sites and discuss why their preservation was vital for birds and other wildlife.

On a visit to the farm earlier this year, Hummel spotted 32 different species of birds including a European Starling, Chipping Sparrow, Yellow-throated Vireo, Downy Woodpecker and a Carolina/Black-capped Chickadee. Perhaps the highlight of the excursion was the discovery of two brilliant orange Baltimore Oriole males singing their hearts out along the Walnut Brook.

Hummel, an avid birder and nature lover, currently serves on the board of the Washington Crossing Audubon Society, and volunteers with the NJ Audubon Society, the Wildlife Conservation Corps and other conservation organizations.

This program is going to be great fun – don’t miss it!

What’s Happening at the Market

The Bubbly Goat from Stockton returns with goats milk soap, lotion, dish-washing bars, laundry soap, bath salts and lip balm.

Comeback Farm will have plenty of organic tomatoes, fennel, eggplant, lettuce, spring mix and herbs. Don’t miss out on delicious new potatoes, juicy melons and sweet corn.

Also, try Comeback’s recipe of the week: Basil pesto pasta with charred sweet corn and seared tomatoes! Blend basil with garlic, romano cheese, lemon juice, olive oil, salt and pepper (nut of your choice, such as pecans or walnuts). While boiling pasta, sear the tomatoes on a hot pan or grill along with sweet corn on the cob. Toss pasta in pesto with tomatoes and corn (cut off the cob).

Neshanic Station Apiaries will be sampling its new 2019 raw honey, along with all of its raw creamed honeys. Neshanic will also introduce new honey & clay face soap bars. Designed for various skins types, the soaps contain the apiaries’ raw honey and three types of clay. A French Green Clay bar for oily skin, a White Chinese Clay bar for normal to mature skin, and a French Rose Clay for dry and sensitive skin. Clays are a wonderful natural way to gently lift dirt and oils from your skin, burnish it and improve circulation.

Sandbrook Meadow Farm will have an abundance of tomatoes! Cherries, red slicers, and heirlooms. We’ll also have the standard summer bounty- green beans, green peppers, eggplant, cucumbers, summer squash, tomatillos, and we’ll have Yukon Gem (like Yukon Gold) potatoes. Plus pea and sunflower shoots and micro greens.

Will’s Amazing Vegan Burgers: Chef Will is back with his fabulous burgers, so make sure to stock up this Sunday!


Get to our market at 8 a.m. for yoga with Beatriz Velasquez in our wagon house. Cost is $15; please bring your own mat.


The Back Porch Jugband — Mark Toman, John LaSala, Gary P. Cohen and Gene Taylor — performs from 10 a.m. to 12:30 p.m. These talented musicians use a variety of instruments including mandolin, saw, wood frog and washtub bass perform Americana, folk-rock, blues and country music.

Land Trust Special

Save $1 on any one vendor. Please stop by the HLT booth — if you are a Land Trust Supporter — to pick up this special offer. You can also sign up at the booth to learn how to get great deals every week.

Great Eats for the Week

Let’s celebrate fresh Jersey peaches!

Browned Butter Grilled Peaches with Cinnamon “Toast” Brioche Crumbs

What You’ll Need:

Cinnamon Toast Brioche Crumbs

4 slices brioche bread, torn or pulsed into fine crumbs (about 2 cups of crumbs)
4 tablespoons salted butter, melted
2-5 tablespoons cinnamon sugar, to your taste, plus more for serving

Browned Butter Grilled Peaches

4 tablespoons salted butter
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 ripe, but firm peaches or nectarines, halved + pit removed
vanilla ice cream, for serving

What To Do:

— To make the cinnamon toast crumbs. Preheat the oven to 350 degrees F. Line a baking sheet with parchment. To make breadcrumbs, pulse the bread slices in a food processor until you have fine crumbs. Alternately you can tear the bread into fine crumbs with your hands.To the baking sheet, add the breadcrumbs, butter, and cinnamon sugar, toss to coat the crumbs. Transfer to the oven and bake 10-15 minutes, until toasted. Watch closely to ensure they are not burning.

— To make the browned butter. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof bowl. Stir in the honey, vanilla, and cinnamon. The butter can be used immediately or cooled completely and stored for up to 1 week. Serve at room temperature.

— To grill the peaches. Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill and immediately drizzle/spread each peach half with browned butter. Serve topped with vanilla ice cream and a generous sprinkle of cinnamon toast crumbs.

Courtesy of Half-Baked Harvest


We love our Farmers’ Market sponsors and know you will too! Please support them: Basil Bandwagon Natural Market, Northfield Bank, Matt’s Red Rooster Grill, Weidel Real Estate, and McPherson & Newland Insurance.

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