May 20 2014

Make Your Memorial Day Memorable
With A Visit to Our Farmers’ Market


Griggstown for eblast

A customer at Griggstown’s stand.

Planning a Memorial Day picnic? Then treat your family and friends to delicious local treats including meats, vegetables, cheese, wine and more by shopping at our Farmers’ Market this Sunday from 9 a.m. to 1 p.m.

We’re located on the Dvoor Farm, 111 Mine St., off the Route 12 circle in Raritan Twp.

If you’ve ever shopped at our market, you know how much better fresh and local food tastes. If you haven’t, then find out what you’re missing!

Here’s what’s happening this week at our Farmers’ Market:

What’s New

Headquarters Farm recently started selling black bean & red lentil lamb chili, and lamb stew with spinach and white beans.

And, just a reminder that starting this season Milford Farms began offering beef sticks and beef jerky; Bobolink Dairy and Bakehouse now has blue cheese, butter and buttermilk; and our newest vendor Hollandview Farm has certified organic wheat grass, wheat grass shots (which has a delicious slightly sweet taste), and organic microgreens.

Also, the Fired Up Flatbread Co. truck will return using ingredients from our farmers to create incredible breakfasts and lunches.

You can check out the latest statewide update on produce here.

Land Trust Special

wheatgrass reducedOur new vendor Hollandview Farm will host this week’s Land Trust Special. Visit their stand and get $.50 off all microgreens: sunflower, pea shoots, buckwheat, kale and radishes.

Get your coupon for this offer by stopping at the HLT stand. To qualify you must be a Land Trust supporter who has contributed in the past year. If you’re not a supporter, please consider becoming one!

You’ll get great deals every week and you’ll help protect the rural character and places you love in Hunterdon County.


Recipe of the Week

Last Minute Kale and Beans

Ingredients:kale and beans

  • 2 leeks, halved, sliced and soaked in water for 15 minutes
  • 3 garlic cloves, minced
  • 2 T olive oil
  • 1/4 cup bacon, chopped (optional)
  • 1/2 cup dry white wine or water
  • 1 can cannellini beans, drained and rinsed
  • 1 large bunch fresh kale, thoroughly washed
  • Hard cheese (optional)
  • Stock pot with lid

Preparation:

Soak the leeks in a quart of cold water. Meanwhile, brown bacon in stock pot.

Once brown pour off all but 1 T bacon fat, then add 1 T olive oil. (If not adding bacon, start with 2 T olive oil.) Saute garlic until fragrant, about 1 minute, then add drained leeks. Saute until they loose their crispness, 3 to 5 minutes.

Add wine or water, stir and cover. Stir for 5 minutes, adding more liquid, if needed. Continue cooking until leeks are soft.

Add kale with water clinging to it. Stir frequently until kale is silky. Add beans and heat until warmed through.

Serve with a small bowl of your favorite grated hard cheese.

Music

Late Night Kennel Club, featuring Vern Warta and Nancy Macaulay will perform for your listening pleasure under the music tent. The duo currently performs in the New Jersey, New York City and Eastern Pennsylvania area. The music styling is an unusual mix of gypsy jazz, blues, western swing, and Americana.


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