Sep 16 2015

Get Expert Gardening Advice
At This Week’s Farmers’ Market

Here’s what’s happening at our next Farmers’ Market:

What’s New

The Master Gardeners will be offering expert advice on the best ways to get your garden ready for fall.

Land Trust Special

The Land Trust is sponsoring this week’s special deal. This means all Land Trust Supporters can save 10% off any one vendor of their choosing. Don’t forget to stop by our booth before you shop to pick up your offer.


Welcome the changing of the seasons with this tasty meal!

Leek and Mustard Pie

leekmustardpie.2What you’ll need:
1 recipe tart dough (to follow), in a 9-inch tart pan, partially pre-baked
4-5 cups leeks (about one pound, trimmed), cut into 1/4-inch rings
3 tablespoons butter
1/2 cup white wine (or water)
1/2 teaspoon salt
2 eggs
1 cup cream or creme fraiche
2-3 tablespoons good quality smooth or coarse mustard
3 oz. grated cheese or 4 oz. goat cheese
2 tablespoons chives, sliced into narrow rounds

What to do:
— Prepare the tart dough and partially pre-bake it (see below).
— Wash the leeks well and set them aside. Melt the butter in a wide skillet, add the leeks along with the water that still clings to them, and cook two to three minutes, stirring frequently.
— Add the wine or water and the salt, cover, reduce the heat, and cook slowly until the leeks are tender, about 10 to 15 minutes. Check the pan after seven minutes, and add more wine or water, if necessary. When done, season with freshly ground black pepper.
— Beat the eggs and stir in the cream or creme fraiche, mustard, leeks and grated cheese. If you are using goat cheese, work half of it into the custard and crumble the other half over the top just before baking.
— Preheat the oven to 375 degrees. Pour the custard into the pre-baked shell, smooth down the top, and scatter the chives over the entire surface. Bake the pie until the top is firm and golden brown. Let it sit for five minutes before cutting and serving.

Tart Dough

1 cup unbleached all-purpose flour (bleached works fine, too)
3/8 teaspoon salt
4 tablespoons cold unsalted butter, cut into small cubes
1 1/2 tablespoons vegetable shortening
2 1/2-3 tablespoons ice water

— The recipe from The Greens Cookbook has you working the fat into the dry ingredients by hand, which is fun to be sure, but this is so easily made in a food processor. Whisk together the dry stuff. Add the butter pieces and pulse maybe 10 times. Add the shortening and pulse perhaps five more times, until (everyone together now) it looks like coarse meal, oatmeal, petit pois, or whatever your favorite descriptor is). Add the ice water little by little, using only enough until the dough holds together when pressed. Form a flat disk, wrap in plastic wrap, and chill for at least 30 minutes before rolling out.

This is just a wonderful crust recipe for sweet or savory pies. And it is very forgiving . . . even if it gets a little too warm and tears, you can press it back together with your fingers and it still bakes up beautifully.

To partially pre-bake the crust, freeze it (in the tart pan) until very firm, and bake it at 425 degrees for about 10 minutes, until it looks set and just starts to color. If the bottom crust starts to puff up, just dock it with the tines of a fork or the tip of a paring knife.

Farmers with ingredients:
Mustard: Apple Ridge Farm
Leeks: Phillips Farms, Comeback Farm, Sandbrook Meadow Farm
Eggs: Griggstown Farm, Milford Farms, Purely Farms


Singer/guitarist Bill Ihling returns to the music tent. His current acoustic Americana repertoire features everything from solo guitar versions of 1960s pop hits and 1970s rock classics, “old-school” and “hippie” country, and the best of contemporary singer-songwriters.

“Once again, I’ll have the pleasure of being accompanied by the lovely and talented Jean Sarrantos on accordion,” Ihling said. “I always love playing here, but must admit to a bit of sadness, knowing that I won’t get to do this gig again until next spring.”


Please support our sponsors: Basil Bandwagon Natural Market, Matt’s Red Rooster Grill, Tom McMillan with Weidel Realtors, Provident Bank, Amy S. Greene Environmental Consultants Inc., ShopRite of Hunterdon County and NJ Environmental News.

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