Aug 07 2013

Next Farmers’ Market
Will Be Just Peachy!

peaches for blogSlice your local peaches, roll the crust and heat up the oven for our Peach Pie contest Sunday.

Sponsored by the New Jersey Peach Promotion Council, the “Perfect Peach Pie” contest will begin at noon. The contest winner will challenge victors from eight other farmers’ markets for a second and final round of competition in late August. Two grand-prize winners will be chosen to receive an overnight stay in either Atlantic City or Cape May with dinner for two (to be taken during the off season).

The contest is open to any amateur baker and must be either a pie or a cobbler. The Land Trust encourages advanced registration. Send name, town, phone number and email address to: You can read the contest rules here.

Those that missed registering can bring their peach pie or cobbler to the Farmers’ Market by noon on the Aug. 11 to participate.

Leslie McEachern, owner of Angelica Kitchen in Manhattan’s East Village, will judge the contest. McEachern, a Hunterdon County resident, has been an outspoken advocate for the sustainable agriculture movement since the 1970s. Using Angelica Kitchen as a model to explore and practice the economic, social and ecological impact of our food choices on the food supply, McEachern has also provided diners artful, palate-satisfying meals.

You can learn more about Angelica Kitchen at their website.

Since we’re celebrating peach day you’ve probably already guessed what our product of the week is! Here’s a terrific way to enjoy your delicious local peaches:

Grilled Peach & Bobolink’s Jean-Louis Blue Cheese Salad


6 firm peaches, pitted and quartered
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt
1/2 cup almonds
3 to 4 cups of mixed greens
1 cup of Boblink’s Jean-Louis blue cheese


1. Roast the peaches. Heat the grill to medium or the oven to 325 degrees F. Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or roast for 15 minutes in the oven.

2. Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.

3. Gently mix together the warm peaches, almonds, and blue cheese. Add to mixed greens in a large mixing bowl. Toss with the dressing.

Farmers with ingredients:

Blue cheese – Bobolink Dairy & Bakehouse’s Jean-Louis
Peaches – Sweet Valley Farms, Phillips Farms
Honey – Tassot Apiaries
Greens – Phillips Farms, Comeback Farm, Sandbrook Meadow Farm

We’ll also be featuring a special cooking demonstration with Amy Coss of The Milford Oyster House who will be creating a delicious Shrimp Peach Salad. Sweet Valley Farms is donating peaches for the cooking demo, and samples will be given out.

The Milford Oyster House is the highest Zagat rated seafood restaurant in New Jersey. Owned by Chef Ed Coss and his sister Amy since 1997, the Oyster House is located along NJ’s West Coast at 92 Water Street in scenic Milford. Chef Coss cooks in an assured New American style, innovative and unpretentious, that relies on the freshest ingredients and on instinct and precision for his unerring marriages of flavors and textures. The Oyster House is open everyday for dinner beginning at 5 p.m., except Tuesday. Reservations are recommended.

If hunger strikes, you can build a Build a Breakfast and take a shopping break. Grab a peach, a muffin and some tea and enjoy them at one of our picnic tables.

Don’t miss this week’s Land Trust special: $1 off your total purchase at Bobolink Dairy and Bakehouse. Remember to pop by the Land Trust tent for your coupon if you’re a land trust supporter who’s contributed in the past year. If you’re not a supporter, we hope you will consider becoming one. You’ll get a great deal at our market, and you’ll be helping us protect the places you love in Hunterdon County. Stop by our tent to sign up.

We’re also welcoming a new vendor this week! Earth to Glass Canning offers canning workshops, a fun way to learn the basics of safe home canning while having a great time with your friends. Requirements are simple: you provide the kitchen and the friends; Earth to Canning brings the food to be canned, all supplies, recipes and jars to your home. They prepare the canned foods from start to finish such as a pickle, a tomato product, a fruit product with a little help from your friends. Each workshop is about 2-4 hours long depending on what’s being canned, and the type of processing the workshop is for, (ex. water-bath canning (primarily for jellies and jams, pickles) or pressure canning (primarily for vegetables, soups and stews). Each guest takes home at least one jarred item depending upon the number of guests.

SwingSet will perform under the music tent. 

We’re looking forward to a beautiful Sunday at the Market. Visit us from 9 a.m. to 1 p.m. at 111 Mine St. at the Route 12 circle in Raritan Twp. Discover how we’re redefining the Sunday drive!

3 Responses to Next Farmers’ Market
Will Be Just Peachy!

  1. Amy Hansen August 7, 2013 at 8:24 pm

    Comeback Farm will also have peaches – organic!

  2. Jeanette Dearcede August 9, 2013 at 12:53 pm

    do you ship the peaches ?>

    • hltadmin August 12, 2013 at 8:18 pm

      We at the Farmers’ Market do not ship. I suggest you contact one of the farmers who sell at our market. Both Comeback Farm and Sweet Valley sold peaches last week (sorry if I’m forgetting if someone else did too!). You can find contact information for all the farmers who appear at our market on our Farmers’ Market page: Best wishes, Dave

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