Jun 29 2016

Fourth of July Farmers’ Market
Will Be a Blast

blue mist2

Blue Mist Hollow Farm

Visit the Dvoor Farm and make your Fourth of July celebration extra special with fresh local food. Our Farmers’ Market is located at 111 Mine St. in Raritan Township and we’re open from 9 a.m. to 1 p.m.

What’s New

This week we’re welcoming back Jams by Kim, an artisanal food company creating all natural jams, jellies and preserves. Owner Kim Osterhoudt is passionate about capturing real honest flavors in her jams. In addition to single fruit flavors like blackberry jam and tangerine marmalade, Jams by Kim creates flavor combinations like blueberry and lemon jam, and unique jams from vegetables like roasted garlic jam and sweet onion jam.

Land Trust Special

Land Trust Supporters can save 25 percent off their total order at the Purely Farm stand. Stop by our booth to collect your special offer, or to become a Land Trust Supporter. Purely Farm raises naturally pastured chicken, turkey, pork and lamb. The Pipersville, Pa. farm’s poultry is raised, grazed and processed on site. Its chickens are hormone and antibiotic free with no GMO feed or chemical additives. Birds are provided with a grazing buffet of green grass, crickets and insects along with a locally grown grain ration.


Baked Beets on Greens

What You’ll Need:

golden beets2 bunches red or golden beets with greens (6 to 8 beets)
2 teaspoons of olive oil
1 garlic glove, finely chopped
1 tablespoon water
salt to taste
black pepper

For horseradish dressing:
1/4 cup olive oil
1 garlic clove, minced
1 tablespoon prepared horseradish
5 teaspoon red wine vinegar or cider vinegar
1/2 teaspoon salt

What To Do:
— Preheat oven to 400 degrees.
— Cut off beet greens an inch from top and set aside. Rinse beets, wrap in foil. Place directly on the oven rack with a baking sheet below to catch drips.
— Bake 45 to 75 minutes until the center of the beet is easily pierced with a knife. Let cool slightly.
— Rinse beet greens. If greens are large, cut into 1-inch strips. About 15 minutes before serving, heat the olive oil in a pan and lightly saute garlic.
— Add beet greens and water, cover, and steam for 6 to 10 minutes, stirring occasionally, until greens are wilted and tender. Add salt and pepper to taste, then cover and set aside.
— Whisk horseradish dressing ingredients.
— Remove foil from beets and then remove skin. Trim off stem and cut beets into 1/2 inch cubes. Repeat with remaining beets. Place cubed beets in a bowl and toss gently with dressing.
— Place greens on plate and spoon beets on top. Serve warm or at room temperature.

Recipe from Moosewood Restaurant Celebrates with slight tinkering in the HLT kitchen. We really recommend trying this with golden beets!


Ren’s SwingSet slides into the music tent this Sunday.


Please support the businesses that support our Farmers’ Market: Basil Bandwagon Natural Market, Tom McMillan with Weidel Realtors, McPherson & Newland Insurance, Farmers Insurance Company of Flemington, Brighton Financial Planning, Matt’s Red Rooster Grill, Provident Bank Foundation, Amy S. Greene Environmental Consultants, Gattuso Media Designs, NJ Environment News, ShopRite of Hunterdon County, Kelly Mac Interiorscapes and Peragrin LLC.

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