Nov 07 2018

New Vendors, History Programs Cap
Busy Sunday Farmers’ Market


Our Farmers’ Market will be open Sunday, 9 a.m. to 1 p.m.

 

Our Farmers’ Market season may be winding down — only two weeks left! — but we have quite a bit going on this Sunday. Join us at the Dvoor Farm from 9 a.m. to 1 p.m. for great local food, new vendors and our final Second Sunday Program events for 2018. Here’s what you can expect:

New Vendors

We’re welcoming two new vendors to our market!

AquaSprouts, who joined us for the first time last Sunday, will be at our final two regular markets, and will attend our winter Farmers’ Market. AquaSprouts is a small family farm and the first commercial Aquaponics farm in neighboring Somerset County.

AquaSprout Farms focuses on using sustainable farming practices to bring healthy, fresh, quality produce to local markets. Its mission is to establish a successful commercial Aquaponics farm, while keeping in line with meaningful organic practices. It aims to create a socially responsible and environmentally friendly business, while utilizing the most sustainable farming techniques.

AquaSprouts will be offering lettuce and kale at our market.

Also, Nourished by Nadia will visit us these next two weeks offering organic skincare products and elderberry syrup. Nadia Quraishi is a certified holistic nutritionist; you can learn more about it her by visiting her website. 

One additional note: Fired Up Flatbread Co. will not be attending our market this week.

Talking Turkey

Purely Farm and Griggstown Farm are both taking orders for your Thanksgiving turkey.

Purely Farm’s broad-breasted beauties typically average between 16 and 29 pounds, but each individual pasture-raised turkey is granted the freedom to grow at its own natural rhythm. Purely Farm turkeys will be delivered to our market fresh — never frozen — on Nov. 18, the Sunday before Thanksgiving.

You can order a brined or oven-ready turkey and all the trimmings from Griggstown Farm either here or next time you stop at our Farmers’ Market. Sides include roasted fall vegetables with truffle butter; three-cheese potato gratin; whipped truffled potatoes; green bean casserole; dressing; soups; pies and more.

Second Sunday Program Series — History Day Session 2

Our History Day – Session 2 features two programs, and begins at 9:30 a.m. when Dave Harding, HLT’s director of outreach, will discuss the 1803 murder at the Case-Dvoor Farmstead. The presentation covers a brief overview of slavery in New Jersey, the prosperous tannery business that operated on the property from about 1780 to 1846, and the basement murder. The presentation includes a tour of the historic 1798 stone farm house. Dave served on the East Amwell Historical Society for a decade, is a former trustee of the Hunterdon County Historical Society and authored a self-guided tour of downtown Ringoes.

At 11 a.m. HLT will commemorate the 100th anniversary of the cease fire ending World War with a program by Brian Armstrong in the wagon house. He’ll tell you all about Hunterdon County servicemen who served in the war and will offer a brief overview of the conflict and the political climate when the U.S. entered it.

An independent historian, researcher and author, Brian frequently lectures throughout the state on local history. He holds a BA degree in history and a BA in political science from American University, Washington, DC. He is Vice President, Central Region, for the League of Historical Societies of New Jersey and is a former Hunterdon County resident.

Both events are free; registration is not required.

Programs in HLT’s second History Day – the first was held in July — is supported by the Astle-Alpaugh Family Foundation. Additional funding is provided by The Tyler Foundation — PNC Charitable Trusts.

Land Trust Special

Save $1 at any one farmer or vendor stand where you spend $5 or more. But remember, you need to be a Land Trust Supporter to take advantage of this offer. Visit our booth to learn more.

Kids Corner

We’re making rustic twig arrows. Come join us!

Product of the Week — Pumpkin

This week, as outreach director, I’m sharing a family favorite: My Mom’s pumpkin pie recipe. My Mom was a notoriously bad cook — and she would have been the first to admit it — but she made several things extraordinarily well. One of them was this pumpkin pie recipe that a co-worker from Mack Trucks gave to her in 1951. This pie was on every family Thanksgiving and Christmas dessert table for the next 61 years. It brings back a lot of wonderful memories whenever my wife or I make it for our Thanksgiving table.

Pumpkin Pie

What You’ll Need:

2 eggs
1 cup sugar
1 can evaporated milk
1 tbl flour
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
pinch of ginger
1 1/2 cup cooked, fresh pumpkin

What To Do:

— Cream eggs and sugar together. Add milk and flour and mix. Add rest of ingredients and mix well. Pour into a prepared pie crust.
— Bake at 450 degrees for 10 minutes.
— Lower heat to 350 degrees and continue baking for 45 to 50 minutes. Test with silver knife insert (The knife should come out of the pie basically clean.)

Music

Enjoy country, bluegrass and folk music with Dark Whiskey. The band will perform in the music tent from 10 a.m. to noon.

Sponsors

Please support our local sponsors who play a pivotal role in helping us protect the places you love. They are: Basil Bandwagon Natural Market, Northfield Bank, McPherson & Newland Insurance, and Matt’s Red Rooster Grill.


Leave a Reply

Your email address will not be published.