Aug 23 2017

Stock Up on Local Favorites
At Sunday’s Farmers’ Market

Stop by the Dvoor Farm at 111 Mine St. in Raritan Township for our Sunday Farmers’ Market and stock up on all your local favorites. Here’s what’s happening:


Take a break from your busy life and feel refreshed, rejuvenated and centered with a Sunday morning yoga session with instructor Lauren Theis at the Dvoor Farm. Yoga begins at 8 a.m. in our wagon house — just before the market opens. Cost is $12, and no advanced registration is required. Just show up with your yoga mat!

Land Trust Special

Here’s a delicious deal you’re going to love: Enjoy $1 off a flatbread pizza at the Fired Up Food Co. truck. Fired Up offers delicious breakfast and lunch pizzas using ingredients provided by our local farmers. Land Trust Supporters should stop by the HLT booth to pick up their coupon for this special offer. If you’d like to become a Land Trust Supporter, please stop by our booth for more information; you’ll save a little money every week you shop.



Gazpacho is the perfect dish to make when it’s too hot to cook, and you want something healthy and delicious. Now, granted it hasn’t been crazy hot lately, but temperatures are expected to climb to the upper 80s early this week. So, since you’ll find so many of the ingredients listed below at our market this Sunday, why not treat yourself to the freshest gazpacho you could possibly whip up in the kitchen!

What You’ll Need:

1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

What To Do:

— Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

— Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

— Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

Wine Suggestion: Pairing a wine with a gazpacho can be a tricky task. A pinot grigio or a rueda from Spain (bright and citrus-like), works pretty well.

Recipe courtesy of the Food Network.


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.


Please support our local sponsors who play a pivotal role in helping us protect the places you love. They are: Basil Bandwagon Natural Market, Matt’s Red Rooster Grill, ShopRite of Hunterdon County and Peragrin LLC.

Leave a Reply

Your email address will not be published.