Sep 17 2014

How Do You Like Them Apples?
Celebrate Fall at our Farmers’ Market


Happy autumn! Find all your favorite fall flavors now and every Sunday until Nov. 23 at our Farmers’ Market.

Whether you’re looking for something new to try, or wondering how to keep your fruits and veggies fresh throughout the week, visit our vibrant Farmers’ Market for all your answers! We’re open from 9 a.m. to 1 p.m. at the Dvoor Farm, 111 Mine St. off the Route 12 circle in Raritan Township.

What’s New

This week, we welcome fall with our annual apple tasting. We’ll have a tasting table set up where you can sample a variety of apples including ginger golds and honey crisps. Find a new favorite apple to toss in your child’s lunch box and discover what apples are ideal for sauces and pies. Comeback Farm, Phillips Farms and Sweet Valley Farms will provide apples for tasting.

You can view this week’s Jersey Fresh Availability Report here.

Land Trust Special

If you haven’t visited our newest vendor, Locktown Farm, you definitely won’t want to miss them this week! That’s because the farm is hosting our Land Trust Special, and are offering 10 percent off your total purchase at its stand. You’ll find all kinds of delicious products including: sour pickles, dill pickles, dilly beans, pickled jalapenos and salsa.

Visit our booth to pick up your special offer or to learn how to become a Land Trust Supporter and take advantage of great deals for a year.

 Recipe

Fermented Apple Chutney

applesMakes 1 quart

Ingredients:

1/2 cup filtered water (the chlorine in unfiltered tap water can halt the fermentation process)
2 tablespoons honey
2 tablespoons whey* (if you’ve got yogurt in the house, you can make whey, see note below)
1 tablespoon vinegar
2 t. kosher or other non-iodized salt
3 cups cored and finely chopped, crisp recently harvested apples
1/2 cup raisins
1 tsp. ground cumin, 1/2 tsp. red pepper flakes (or more, if you like your chutney spicy), 1/2 tsp. dried thyme, 1/2 tsp. caraway seeds, 1 tsp. slightly crushed coriander seeds

Preparation:

Combine the water, honey, vinegar, whey and salt, stirring to dissolve the honey and salt.

Mix the other ingredients separately and pack firmly into a quart-size glass jar, leaving at least an inch of head space. Pour the liquid mixture over the other ingredients. The liquid should come up to the top of the fruit. If it doesn’t, add a little filtered water.

Loosely cover and leave at room temperature for two days. You should see some bubbles on top by then, which is a sign of active fermentation.

Refrigerate and leave for another week before eating. Will keep in the refrigerator for two months. Serve with rice, meat, cheese, whatever suits your fancy. Combined with shredded cabbage, this lacto-fermented apple chutney makes an excellent winter salad.

*The whey in this recipe is already alive with healthy, probiotic bacteria and jump starts the fermentation process.

To make whey drain yogurt through cloth or paper filters over a bowl. The liquid that separates out is whey.

Drained yogurt is thicker than regular, and delicious. If you let it drain in the refrigerator for a full 24 hours you have something with the exact consistency of a soft cream cheese, which is wonderful on toast topped with some of that chutney you used the whey to make.

Farmers with these ingredients:

Apples:  Phillips Farms, Comeback, Sweet Valley
Honey: Tassot Apiaries, Woods Edge Wools Farm

Musicmichael long music

The popular Michael Long returns to perform unplugged rock and folk music. Michael is a singer/songwriter who performs solo with acoustic guitar and harmonicas throughout New Jersey, New York, Pennsylvania and Southern California.

His musical influences and repertoire stretch a gamut of great artists from Neil Young, Bruce Springsteen and Bob Dylan to Cat Stevens, Paul Simon and Billy Joel to The Beatles, Stones and U2 to the Zac Brown Band, Johnny Cash and Kenny Chesney to Dave Mathews, Red Hot Chili Peppers and Pearl Jam, to Weezer and more.

You can sample his music at his Facebook page.

 

 

 


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