Sep 21 2016

New Vendor, Informative Talk Among Farmers’ Market Highlights


Make sure you include our Farmers’ Market in your weekend plans. We have a new vendor — Jammin’ Crêpes — and an informative talk that will help you enjoy your golden years. We’ll be at the Dvoor Farm, 111 Mine St. in Raritan Township from 9 a.m. to 1 p.m.

What’s New

Learn how to make your land your 401 K with Geoffrey Close of the Tewksbury Land Trust during the Sunday, Sept. 25 Hunterdon Land Trust Farmers’ Market.

geoffrey-close

Geoffrey Close

Close will speak in the wagon house at 11 a.m. and give attendees valuable information on how to prepare for retirement and how to tap the liquidity value of land. He will also discuss ways to use development rights to acquire a charitable gift annuity, and much more.

This program is free. Reservations are encouraged by calling 908-237-4582 or emailing Judy@hunterdonlandtrust.org.

This program was originally scheduled for July, but was washed out due to the flooding we experienced in the Flemington area.
Close is a wealth advisor with more than 35 years of experience in financial services. In addition to his work with the Tewksbury Land Trust, he also serves on other volunteer director boards including the Association of Fundraising Professionals, the Gift Planning Council of New Jersey and the New Jersey chapter of Partners in Philanthropic Planning.
food-truck-picAlso this Sunday, plan a crêpes escape to our Farmers’ Market to check out our newest vendor.
Jammin’ Crêpes of Princeton will begin serving up its signature farm-to-table sweet and savory crêpes, which have grown a loyal following since 2011. Jammin’ Crêpes sees its mission as a celebration of our local, regional farms wrapped in a crêpe with an ever-changing menu that highlights the very best local ingredients at their peak of freshness.
The Flying Crêpeze menu for this Sunday sounds absolutely delicious and includes:
  • Bacon Egg & Cheese — Griggstown egg, thick-cut Applewood smoked bacon & their signature cheese blend (mozzarella & aged Pa. cheddar)
  • Jersey Sunrise Special — Griggstown Egg, cheese blend, Black Forest Ham, our signature Jersey tomato chutney & fresh local baby arugula
  • Smokin’ Lady Marmalade — Smoked mozzarella, Griggstown Egg, thick-cut Applewood smoked bacon & our signature Jersey Peach Marmalade
  • Heirloom Tomato Caprese — Mozzarella cheese, fresh heirloom tomatoes, our kale pesto & fresh baby arugula
  • Jammin Good — Harvest Apple, Nectarine Orange Blossom, Strawberry Rhubarb, Black & Blue w/fresh ginger
Jammin’ Crêpes opened its first brick-and-mortar location at 20 Nassau Street in Princeton nearly two years ago, in October 2014.

Raffle tickets are still on sale at the HLT booth! Don’t miss out on your chance to win a $250 shopping spree at our Farmers’ Market. We’ll pick two winners at our annual Farm to Table Gala on Sunday, Oct. 9.  You can learn more about the gala, where we will celebrate our 20th anniversary, here.

Here’s this week’s Jersey Fresh Availability Report.

Land Trust Special

This week, try out a new farmer or select an old favorite! Either way, if you’re a Land Trust Supporter you’ll save $1 at any one farm stand. Please stop by our booth before you shop and pick up this week’s Land Trust Special.

Recipe

Butternut Mac ‘N Cheese

What You’ll Need:
butternut_squash1 pound elbow macaroni, cooked according to package directions
1 large butternut squash
2 tablespoons olive oil
6 tablespoons butter
3/4 cup all-purpose flour
7 cups milk
2 cups sharp cheddar cheese, shredded
Salt
Pepper

What To Do:
— Roast the butternut squash. Preheat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle with olive oil. Place in oven and cook until soft all the way through, about 1 hour. Set aside until cool. When cooled, remove skin and place in food processor. Purée until smooth.
— Make cheese sauce. Melt butter in saucepan. Add flour. Stir to make a roux and cook 3 minutes, stirring the entire time. Add 3 cups milk and stir until thickened. Add the rest of the milk and bring to a boil, stirring occasionally. Add shredded cheese and stir until melted. Season with salt and pepper.
— To assemble the dish: Place cooked elbow macaroni in bowl. Pour half of the cheese sauce over and add puréed, roasted butternut squash. Fold together. If it seems too dry, add the rest of the cheese sauce. Place in an ovenproof dish and heat for 15 minutes at 325 degrees.

Makes 8 to 10 servings

Farmers with ingredients:
Pasta: Bobolink Dairy & Bakehouse
Cheese: Bobolink Dairy & Bakehouse
Butternut Squash: Sweet Valley Farms, Phillips Farms

Recipe from The New York Times Well’s Vegetarian Thanksgiving Recipes

Music

Maggie Hill will perform blues live for your listening pleasure from 10 a.m. to noon in our music tent.

Sponsors

Our Farmers’ Market is sponsored by: Basil Bandwagon Natural Market, Tom McMillan with Weidel Realtors, McPherson & Newland Insurance, Farmers Insurance Company of Flemington, Brighton Financial Planning, Matt’s Red Rooster Grill, Provident Bank Foundation, Amy S. Greene Environmental Consultants, Gattuso Media Designs, NJ Environment News, ShopRite of Hunterdon County, Kelly Mac Interiorscapes and Peragrin LLC.


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