May 18 2016

Join Us for Our Next Farmers’ Market


Apple Ridge 3

Shoppers wait on line at the Apple Ridge farm stand.

Visit our Farmers’ Market this Sunday for great local food, live music and a tour of the historic Dvoor farm house.

What’s New

Rolling Hills Farm joins our family of farmers and vendors beginning this week offering organic oyster and other mushrooms. Rolling Hills was with us during the 2014-15 winter market season, and we’re excited to have them back.

Explore the charms of the historic Dvoor Farm House beginning at 10:30 a.m. Dave Harding, our director of outreach, will discuss the history of the farm, and will lead you through the home which features fireplaces in nearly every room, original cupboards and more. Check out the 18th-century graffiti in the attic, and hear about the heinous act committed in the basement. The tour is free, and no reservations required. Dave is also a member of the East Amwell Historical Society and a member of the Hunterdon County Historical Society Board of Trustees.

To see how fruits and veggies are doing in the region this season, take a look at this week’s Jersey Fresh Availability Report.

Land Trust Special

We’ve got a great deal for you with this week’s Land Trust Special courtesy of Toadshade Wildflower Farm. All Land Trust Supporters can save $1 off their total purchase at Toadshade’s stand. Check out the farm’s fabulous selection of native plants and more. To learn how to become a Land Trust Supporter, visit our booth.

Recipe

What You’ll Need:
1 cup uncooked quinoa
1/2 T extra virgin olive oil
1 leek, sliced into half moons
2 garlic cloves, minced
1 bunch asparagus, ends broken off, chopped into 1” pieces
1 cup diced strawberries (optional)
3/4 cup fresh or frozen peas
1 cup fresh chopped parsley
2—3 T extra virgin olive oil
3 T fresh lemon juice
1/2 T pure maple syrup
1/4 t fine grain sea salt
Lots of pepper, to taste
Lemon zest for garnish
Toasted nuts or seeds sprinkled on top

What To Do:
— Rinse quinoa thoroughly and place in medium pot. Add 1-1/2 cups vegetable broth or water & bring to a low boil. Reduce heat to low-medium, cover and cook for 15 minutes or until fluffy and all water is absorbed. Fluff with fork, remove from heat and let sit covered for 5 minutes.
— Saute the leek & garlic in oil in large skillet or wok for 5 minutes over medium heat. Season generously with salt & pepper. Add asparagus & sauté for 5-10 minutes until asparagus is just tender.
— Stir in strawberries, peas & parsley. Heat for a few minutes then remove from heat.
Whish together olive oil, lemon juice, maple syrup & salt. Pour onto skillet mixture & stir in quinoa.

Music

Karl Dentino’s Ragtime Relics will be stepping under the music tent and performing for your listening pleasure while you shop.


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