Jun 18 2014

Get Your Summer Off to a Great Start: Visit Our Farmers’ Market

milford for webStop by the Dvoor Farm this Sunday from 9 a.m. to 1 p.m. for another fabulous Farmers’ Market. Each week we offer the best local vegetables, fruits, meats, cheeses, breads, wines, honey and more! Stop by for a delicious breakfast or lunch, and take home everything you’ll need for the most memorable Sunday dinner ever.

Here’s what’s going on:

Land Trust Special

Milford Farms is hosting the Land Trust Special. If you are a Land Trust Supporter, you’ll receive 10 percent off your total purchase there. Stop by our booth to pick up your coupon to take advantage of this deal. Also, please stop by if you would like to learn more about becoming a supporter and getting great deals every Sunday!

What’s New

You can view this week’s Jersey Fresh Availability Report here. The report will give you some good information on the harvesting of everything from arugula to turnips.

What’s Not Quite As New

In case you missed it last week, Fired Up Flatbread Co. chef Marc Viscomi offered tips on how to make great pizza at home. You can download those tips here.

Special Events

Historic Preservation Planner Dennis Bertland will discuss taverns in New Jersey from the early American period of 1780-1830 in the Dvoor Farm house beginning at 10 a.m. Come learn about some of the colonial era’s favorite meeting places and their important role in our nation’s early years. The event is free and open to all. Reservations preferred; please call 908-237-4582 or email dave@hunterdonlandtrust.org

Also, don’t forget to stop by our booth to learn about how you can win a $125 shopping spree at our Farmers’ Market when you sign up for our Treasure Hunterdon fundraiser. Treasure Hunterdon is your ticket to some of the county’s most fascinating public and private historic sites. Join us on Saturday, June 28th at 10 a.m. Learn more here!


Stove Top Bone In NY Strip Steak


1-1/4” thick NY Strip Steak with Bone inSTEAK
Kosher Salt
Pepper (optional)
Cast Iron Skillet


  • Remove bone-in steak from the refrigerator about 1/2 hour before cooking to allow it to reach room temperature. Bone slows down the cooking process.
  • Leave fat on the steak during cooking as this keeps the meat from drying out.
  • Sprinkle top generously with kosher salt. Since much of the salt will stay in the pan, don’t be shy! Sprinkle with freshly ground pepper if you like.
  • Heat skillet on high heat for 8 to 10 minutes—it needs to be really hot before the steak goes in! Test its readiness by flicking water on its surface, it should vaporize on contact. Be sure to turn on the exhaust fan.
  • Place steak in skillet salted side down and while cooking salt (and pepper) what is now the top.
  • Touch the meat frequently to determine doneness—when medium rare, it will have a little firmness. You will develop a sense of this over time. If you want it more well done leave it until it develops more firmness. Err on the side of less done, you can always cook it more.
  • Turn the steak and cook a while longer, but just until the overall steak becomes slightly firm.
  • Take it off the heat and allow it to rest for 5 to 7 minutes before cutting. This will allow the meat to relax and retain its juices.


Ragtime Relics featuring Karl Dentino, John Suda and Ray Fyhr will perform under the music tent Sunday. Ragtime Relics features an assortment of Americana music ranging from Tin Pan Alley to ragtime blues and early country. Check out their rendition of “Pistol Packin’ Mama.”

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