Jul 15 2015

Second Annual Tomato Tasting
At Our Next Farmers’ Market


heirloomCalling all tomato lovers! We’ve got a terrific farmers’ market planned for this weekend featuring our second annual tomato tasting.

What’s New

Our tasting lets you sample an assortment of tomatoes grown by our local farmers. Discover a new favorite tomato for your salad or sandwich.

We’ll have a special tasting table set up with an assortment of heirlooms you can sample including beefsteak, brandywine, cherry tomatoes and much more. Phillips Farms, Comeback Farm, Sandbrook Meadow Farm and Sweet Valley Farms will likely all be bringing tomatoes.

We’ll be welcoming back the Master Gardeners who will have super-fun growing activities for children. Also visiting will be America’s Grow-A-Row, a Pittstown-based organization that  grows and gleans fresh, healthy produce that is then donated to food pantries, soup kitchens, crisis centers, and food banks all over New Jersey and beyond.

Added Note: If you come to the market in the late morning or early afternoon, stick around for a tour of the historic Dvoor Farm House which serves as our headquarters. We’ll be participating in “The Museums of Hunterdon County” event which celebrates some of the county’s most interesting places. Tours are running between 1 to 5 p.m. This event will also run at the same time on Sunday, July 26.

Land Trust Special

This week’s Land Trust Special is hosted by Phillips Farm. Land Trust Supporters who buy $5 worth of peaches can receive $1 off your purchase. If you’d like to take advantage of these wonderful deals that are offered every Sunday, please visit our booth to learn more. Becoming a Land Trust Supporter is a great way to help protect the places you love in Hunterdon County while qualifying for our weekly special deals at the market.

Recipe

Here’s a fabulous sandwich you are going to love:

Open-Faced Egg Sandwich with Tomatoes and Mushrooms

open-faced-sandwiches-mr-xWhat You’ll Need:
4 teaspoons extra-virgin olive oil, divided
1 cup thinly sliced shallots, divided
1 (8-ounce) package presliced cremini mushrooms
8 (1/4-inch-thick) slices favorite tomato (beefsteak, brandywine etc.)
2 tablespoons dry white wine
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt
8 teaspoons refrigerated pesto
4 (1 1/2-ounce) slices multigrain bread
2 ounces grated fresh Parmigiano-Reggiano cheese (about 1/2 cup)
4 large eggs

3 tablespoons chopped fresh basil

What To Do:
— Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add 2/3 cup shallots; cook 3 minutes. Add mushrooms; cook 4 minutes or until tender, stirring occasionally. Add wine, 1/4 teaspoon pepper, and salt; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid almost evaporates, stirring occasionally. Remove mushroom mixture from pan; keep warm.
— Return pan to medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add remaining 1/3 cup shallots; sauté 5 minutes or until lightly browned. Remove shallots from pan; keep warm.
— Preheat broiler to high.
— Spread 2 teaspoons pesto over one side of each bread slice. Top each slice with about 2 tablespoons cheese. Broil 2 minutes or until cheese melts; keep warm.
— Return pan to medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Crack eggs into pan, and cook 4 minutes or until whites are set.
— Top each bread slice with 2 tomato slices. Divide mushroom mixture evenly among bread slices, and top each serving with 1 egg. Sprinkle with remaining 1/4 teaspoon pepper, shallots, and basil.

Serves 4

Adapted from recipe in Cooking Light.

Music

McMillan & Company will perform for your listening pleasure. Grab a snack and enjoy some terrific music!

Sponsors

Farmers’ Market sponsors this year are Basil Bandwagon Natural Market, Matt’s Red Rooster Grill, Tom McMillan with Weidel Realtors, Provident Bank, Amy S. Greene Environmental Consultants Inc., ShopRite of Flemington and NJ Environmental News. Please support the businesses who support us!


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