Jul 31 2019

Special Event for Kids Caps
Busy Farmers’ Market


Woman with dogs

Enjoy the dog days of summer with two special pet-themed guests this Sunday at our Farmers’ Market.

Stop by the Dvoor Farm, 111 Mine St. in Flemington this Sunday for the summer’s best local food! Our Farmers’ Market will be open 9 a.m. to 1 p.m.

Here’s what’s you will find:

Special Events

Bricks for Kidz, which offers a variety of hands-on activities for children, returns to our market this Sunday.

Kids can play at a classic LEGO® bricks table, a table with machines made from LEGOs® to create spin art, or a building table where they can construct motorized models with the help of a project kit.

They can also check out several displays of different motorized and robotic LEGO® models.

We’re in the midst of the dog days of summer, so we’ve decided to mark the occasion with some pet-related guests at the market! Ginger & Gene Martel of Keep it Real Dog Training will have a booth at our market and will answer questions about dog training and therapy dogs. Ginger is a certified dog trainer through Catch Canine Trainers Academy, and Gene is a handler to certified therapy dog Lilly.  Gene will soon be qualified as a Therapy Dog evaluator through Bright and Beautiful with Lilly being qualified as an official test dog. In addition to Lilly, Ginger and Gene also share their home with two other rescue dogs: Tripp and Leia.  They enjoy incorporating their dogs into many aspects of their lives from hiking to shopping and have enjoyed traveling from Canada to Key West with Tripp and Lilly in their motor home.

And Girl Scouts from Troop 80061 return one last time to talk about animal rescue while promoting St. Hubert’s Animal Welfare Center in North Branch. The fifth-graders are working hard to earn their bronze award, so please come out and support them.

This Sunday at the Market

Fieldstone Coffee Roasters: Summer and Peaches — Ahhh, perfect together! Find your peachy craft tea over at Fieldstone with its amazing turmeric, ginger, and peach tea blend. Feeling like you might want to kick it up a notch? Well go for it and add some peach bobas! On tap at the Nitro Bar this week: house nitro coffee; zen nitro tea; and coconut cold brew concentrate, and house cold brew for growlers. Blueberry tea and flat tea will return also, and you can add some peach bobas too for an extra treat.)

Neshanic Station Apiaries  will be bringing freshly harvested 2019 raw honey to the market in 1 and 2 lb. jars, and 12 oz. teddy bear jars. All come in glass bottles — Neshanic Station Apiaries never bottles in plastic! If you haven’t tried this year’s honey, you’re in for a treat! “Our 2019 honey harvest has so far revealed a mild, amber-colored honey that finishes with just a hint of tart,” notes Anna Farneski of Neshanic Station Apiaries. “While we found many frames with light linden and black locust honey, the majority of the honey this year is comprised of wildflowers surrounding our yards in Somerset and Hunterdon counties. With all the development in the area, its difficult to produce and define a single varietal honey. Honeybees will travel as far as three miles from their hive to forage for nectar. We always says, ‘only the bees know where they go.’ But, as always, we found nectar from clover and tulip poplar trees, as well as honeydew honey. Honeydew is also know as forest honey, as the bees turn tree sap into honey as well! They can make honey, under the right conditions, from tulip poplar, oak, hickory, cedar and conifers.” Also, don’t forget to enter Neshanic’s weekly drawing to win a 1 lb. jar. And the apiary will continue bringing its very popular Raw Creamed Honey to the market for the rest of the season.

River Lea House: Make sure to head over to the River Lea House stand if you want to get some black garlic! It sells out early. Also, try it’s garlic or jalapeno jelly. Spread the garlic jelly on chicken before tossing it on the grill for an amazing — and easy — summer dinner on the patio.

Sandbrook Meadow Farm will have green beans, beets, carrots, cucumbers, summer squash, peppers, eggplant, tomatoes, heirloom tomatoes, cherry tomatoes, tomatillos, garlic, fresh onions and potatoes this week! Tomatoes are starting to peak and will be in abundance! Plus, they will have tomatillos, which are great for salsa verde. 

WoodsEdge Farm returns Sunday with llama and alpaca products, honey, and yak meat.

Maui Wowie!

Before you shop, don’t forget to visit our booth and enter our special raffle for a chance to win a week’s stay at an oceanfront condo on the beautiful Hawaiian Island of Maui. Fieldstone Coffee Roasters is graciously donating its condo for this raffle. Tickets cost $20 each, and we’re only selling 400. The winner will be announced at our Sept. 22 Farm to Table dinner.

Yoga

If you have a case of the summertime blues, we have a cure! Feel refreshed, rejuvenated and centered with a Sunday morning yoga session with instructor Beatriz Velasquez at 8 a.m. in our wagon house — just before the market opens. Cost is $15. Just show up with your yoga mat!

Music

Late Night Kennel Club returns to the market, performing from 10 a.m. to noon. Late Night Kennel Club features the duo of Vern Warta and Nancy Macaulay at its core and adds members of their circle of experienced musicians as the venue dictates. Thus as the name implies, the band is a collection of mixed-breed tastes. The group has built a genre that is an unlikely styling of Gypsy Jazz, Blues, Surf Noir and Western Swing.

Great Eats for the Week

Garlic season is in full swing in the Garden State, so here’s a recipe that brings its full flavor to the forefront!

Marinated Red Peppers with Garlic and Marjoram

You’ll Need:

8 red bell peppers
2 garlic cloves, very thinly sliced
¼ cup olive oil
2 tablespoons (or more) sherry vinegar or red wine vinegar
2 tablespoons chopped marjoram, divided
Kosher salt

What To Do:

— Heat broiler. Place bell peppers on a rimmed baking sheet. Broil, turning occasionally, until skins are blackened and blistered all over, 14–17 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and sweat 15 minutes.

— Remove skins and seeds from peppers; discard. Tear peppers into about 2″-wide strips. Toss in a clean large bowl with garlic, oil, vinegar, and 1 Tbsp. marjoram; season with salt. Let sit at least 20 minutes and up to 4 hours.

— Just before serving, taste peppers and season with more vinegar and/or salt if needed. Scatter remaining 1 Tbsp. marjoram over top.

Courtesy of Bon Appétit.

Sponsors

Please support our sponsors: Basil Bandwagon Natural Market, Northfield Bank, Matt’s Red Rooster Grill, Weidel Real Estate, and McPherson & Newland Insurance.


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