Jul 03 2019

Find Fresh Jersey Corn
At Sunday’s Farmers’ Market

Man looking at Sweet Valley Farms peppers

Sweet Valley Farms returns to our market Sunday.

You know summertime is in full swing when we start talking about corn! Sweet Valley Farms returns to our market with a truckload of fresh sweet Jersey corn. Make sure you visit us and take home some! You’ll also find a fine variety of seasonal fruits and vegetables including corn, eggplants and tomatoes at its stand.

Sunday Farmers’ Market hours on the Dvoor Farm (111 Mine St., Flemington) are 9 a.m. to 1 p.m. Dogs are welcome. Parking is free and conveniently located near our farmers, and most of them accept credit cards.

What’s Happening at the Market

Burek by Zeni: is bringing back its popular fish with onions dish, a Mediterranean specialty made with fresh wild-caught boneless codfish cooked with onions and herbs. Make sure to get to the market early if you want some — this tasty meal sells out quickly!

Comeback Farm: Looking for a tasty side to bring to your next picnic? Fennel & basil slaw with a citrus vinaigrette is a delicious side to serve with all your grilled up goodies from Purely Farms! Thinly chop fennel and toss together with fennel frawns, ribboned basil and orange lemon vinaigrette. Makes for a fabulously crunchy and refreshing slaw! Also available at Comeback this Sunday will be yellow and green summer squash, romaine, escarole, baby greens, beets, carrots and more!

Fieldstone Coffee Roasters: Did you know that Fieldstone’s inspirations for its craft began in Hawaii back in 2007? Since then, Fieldstone’s passion to create the ultimate drink experience has not stopped! While living in Hawaii, its owners studied coffee farming, processing and the Polynesian culture, and you’ll notice when you visit its stand that most of its teas and coffees on tap have a story behind them that links back to the Hawaiian islands. So, celebrate the islands this Sunday by stopping by Fieldstone’s stand where you’ll find: Coconut Nitro Coffee on tap, inspired by Maui Brewing Company’s Coconut Porter; Aloha Nitro Tea, inspired by a Pina-Cola poolside; Taro Grade A Bubble Milk Tea, inspired by Taro being a staple of the Native Hawaiian diet and was believe to be sacred; Coconut Bubble Tea, inspired by a mix of things: a Honolulu Waikiki beach walk, Wailea, Maui, fresh-roasted coffee, and the art of coffee roasting and blending. 

Neshanic Station Apiaries: Get a free Raw Honey Lip Balm with a purchase of more than $10 at the Neshanic Station Apiaries stand. Neshanic’s lip balm is a super rich and moisturizing blend of raw honey and beeswax, coconut, jojoba and vitamin E oils. The honey’s anti-bacterial and anti-fungal properties help heal chapped and cracked skin as the beeswax offers natural and chemical-free sun protection. New soaps for the market: sandalwood and sage essential oils in its signature raw honey/beeswax soap, which is tinted with green zeolite clay and veins of activated charcoal; also calendula petals, lemongrass and litsea cubeba oils and yellow Brazilian clay in its rich raw honey/beeswax bar.

Sandbrook Meadow Farm will have green beans and cucumbers as new items! You’ll also find a variety of seasonal organic veggies this week.

WoodsEdge Farm returns to our market! Make sure to stop by and check out its fine selection of alpaca products, honey and yak meat.

Special Note about our July 14 Farmers’ Market

Celebrate local history at the Hunterdon Land Trust Farmers’ Market on Sunday, July 14 from 9 a.m. to 1 p.m. at the Dvoor Farm, 111 Mine St. in Flemington.

The festivities begin with a tour of the Dvoor Farm barns at 10 a.m. with Chris Pickell, the principal architect at Pickell Architecture in Flemington. He will lead a walking tour and discuss the farm’s bank barn, north and east el barn, horse barn (with the iconic Dvoor Bros. advertisement painted on the roof) and wagon house. Pickell specializes in upgrading antique buildings, historic design, and timber and stone barns. He’s also a trustee of the Hunterdon County Historical Society.

Join Jeffrey Marshall (a.k.a. Sherlock Homes) with a fascinating program in our wagon house at 11 a.m. on how to detect clues to uncover the hidden history of your home. Marshall is president of the Heritage Conservancy.

At noon., tour the historic stone farm house with Dave Harding, HLT’s director of outreach. Learn about the friendship between Delaware Chief Tuccamirgan and farmer John Philip Case, one of the Flemington-area’s first settlers. You’ll explore the 221-year-old house, seeing everything from the 18th-century graffiti in the attic to the site of an 1803 murder in the basement. Harding’s a former trustee of the Hunterdon County and East Amwell historical societies.

All the above-mentioned programs are free!


Lauren Theis will lead this week’s Yoga at the Farmers’ Market session starting at 10 a.m. Cost is $15. Please bring your mat!


Grab some tasty vittles and head on over to our music tent to listen to the Back Porch Jugband. The quartet of Mark Toman, John LaSala, Gary P. Cohen and Gene Taylor will perform from 10 a.m. to 12:30 p.m. You’ve never heard a musician play a saw before? Well, then you have to check these guys out!

Great Eats for the Week

Warm Skillet Sour Cherries for Ice Cream

What You’ll Need:

1 cup sugar
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
1 1/2 lb fresh or thawed frozen sour cherries, pitted (2 1/2 cups)
2 tablespoons kirsch
Premium vanilla ice cream

What To Do:

Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes.

Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up).

Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes.

Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes.

Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.

Spoon warm cherries into shallow bowls and top with scoops of ice cream.

Courtesy of Epicurious.


Please support our sponsors: Basil Bandwagon Natural Market, Northfield Bank, Matt’s Red Rooster Grill and McPherson & Newland Insurance.

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