May 13 2013

Our Farmers’ Market Re-Opens Sunday, May 19th

Join us for the opening of the seventh season of the Hunterdon Land Trust’s Farmers’ Market at the Dvoor Farm on the Route 12 traffic circle this Sunday (May 19th) from 9 a.m. to 1 p.m.

This year, the Farmers’ Market will host 18 area farmers and businesses offering locally grown, organic vegetables, meats and poultry, artisan breads, cheeses, honey, pies, plants and more. The Farmers’ Market will be open every Sunday this season through Nov. 24. This year’s Farmers’ Market co-sponsors are: the Basil Bandwagon and Matt’s Red Rooster Grill.

The Farmers’ Market will offer a few new wrinkles this season: Apple Ridge Farm, our new baker, will offer dog treats and pretzels; and Phillips Farm will now have herb plants available for purchase. Also, every Sunday the Farmers’ Market will host special events. The first and fifth Sundays will feature children’s activities; the second, chef and food demonstrations; the third, nature- and health-themed events; and the fourth, historic and educational discussions.

This week’s Land Trust Special will be from Apple Ridge Farm. If you’re a Land Trust supporter who’s contributed in the past year, please stop by our tent to pick up your special offer.

Mike Wojik and his band will perform live from 10 a.m. to noon. Kelsey Barbella, an AmeriCorps NJ Watershed Ambassador at Raritan Headwaters Association will visit the market to discuss her group’s Stream Monitoring Program. Also, Melissa Anahory from Woodlands Wildlife Refuge will offer tips on helping wild animals and information on New Jersey black bears.

Economic Benefits

The Farmers’ Market benefits local businesses, farmers and residents.  A recent study conducted by the nonprofit group Market Umbrella concluded the Farmers’ Market helped farmers and the local area by generating more than $2.3 million in income last year. Information was collected from shoppers at the market during the 2012 season to determine how much was spent each week at the market and at nearby businesses, as well as the economic impact when those dollars are reinvested throughout the community. The Farmers’ Market attracted about 1,000 shoppers each week during the 26 Sundays it was open during its 2012 regular season, the survey notes.

What makes this market unique is the personal touch, literally. Here when you shake the hand of the person you’re buying from, you’re shaking the hand that picked the vegetables or baked the bread.

“What’s special about the Hunterdon Land Trust’s Farmers’ Market is our commitment to being a producers-only market,” said Patricia Ruby, Executive Director of the Land Trust. “This authentic model is important because it directly supports the local farmers who can then continue to steward our valuable agricultural resources.”

Vegetable of the Week: Radishes

Here’s a stunning spring salad recipe loaded with peppery radishes, sliced celery and crunchy snap peas:

Makes: 6 servings, about 3/4 cup each

Radish photo

The vegetable of the month is radishes.



  • 1/4 cup white-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sugar
  • 2 teaspoons whole-grain mustard
  • 3/4 teaspoon salt


  • 1 bunch radishes, trimmed, halved and thinly sliced
  • 1 cup snap peas, trimmed and thinly sliced
  • 1 cup thinly sliced celery
  • 1 cup celery leaves (from about 1 large bunch) (see Note)
  • 1 cup flat-leaf parsley leaves, coarsely chopped
  • 3/4 cup shredded Pecorino Romano cheese
  • 12 leaves Boston lettuce


  1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl. Add radishes, snap peas, celery, celery leaves, parsley and cheese; toss to coat well.
  2. Divide lettuce leaves among 6 salad plates; top with the salad.
  • Make Ahead Tip: Prepare through Step 1 and hold for up to 4 hours.
  • Note: If you have celery growing in your own garden, you can harvest leaves from the plants as they mature into stalks. Or, at the supermarket, look for celery heads with plenty of leaves still attached. One large bunch of celery will yield about 1 cup of leaves.


Per serving: 139 calories; 10 g fat ( 3 g sat , 6 g mono ); 12 mg cholesterol; 6 g carbohydrates; 2 g added sugars; 5 g protein; 2 g fiber; 496 mg sodium; 288 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (43% dv), Calcium (17% dv)

Carbohydrate Servings: 1/2

(Recipe courtesy of Eating Well)

Market Overview

Here’s an overview of what you’ll find at the Farmers’ Market this year:

Apple Ridge Farm – Wood-fired brick oven sourdough breads, farm-themed muffins, cookies, tarts, granola, dog treats and liquid hand soap made from farm and dairy by-products.

Blue Mist Hollow Farm – Perennials and seasonal greens at holiday time.

Bobolink Dairy and Bakehouse – Aged cheeses and artisan breads.

Comeback Farm – Certified organic vegetables and fruit.

The Coffee Scoop – Fresh and packaged organic, fair trade coffee, whole beans and ground.

Fulper Farms – Yogurt, Greek yogurt, ricotta, mozzarella, string cheeses, butter and hard cheeses, and possibly milk and additional dairy products.

Griggstown Quail Farm – Fresh and frozen poultry, pot pies, sausage, fruit pies, eggs and mushrooms.

Headquarters Farm – Frozen lamb products.

Milford Farms – Beef, pork and eggs.

Phillips Farms – Fruit, vegetables, herbs, cut flowers, potted plants, apple cider and jam.

Purely Farm – Pastured brown eggs, bone-in pork chops, ground pork, pork cutlets, loin end roasts, shoulder roasts, chipped pork, artisan sausages, smoked ham slices, roasts and hocks.

Sandbrook Meadow Farm – Certified organic vegetables.

Sowsian Farm – Cut flowers beginning in late June or early July.

Sweet Valley Farm – Seasonal vegetables beginning in early July.

Tassot Apiaries – Local raw honey, whipped honey, raw unfiltered honey, specialty honeys, honey sticks, pure beeswax candles, handcrafted natural soaps and more.

Toadshade Wildflower Farm Native plants and seeds, tea leaves from plants they grow and foraged nuts.

Villa Milagro Vineyards – Organic wine.

WoodsEdge Wools Farm – Llama and alpaca fleeces, rovings, yarns, socks, gloves, scarves, mittens, hats, shawls, rugs, USDA yak and aged beef.


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