Sep 24 2014

This Week’s Farmers’ Market
Is a Real Eye-opener!

Our Farmers’ Market is guaranteed to perk you up this Sunday with loads of great early fall fruits and vegetables, grass-fed beef, local honey and a great deal from The Coffee Scoop.

Land Trust Special

Warren May at The Coffee Studio.

Warren May at The Coffee Scoop.

The Coffee Scoop is hosting this week’s Land Trust Special, and if you shop at its stand, you will save $1 off a bag of coffee. Visit our booth to pick up your special offer.

The Coffee Scoop is one of only two 100% organic and fair trade coffee roasters in Pennsylvania. The beans all come from organic growers worldwide and are roasted locally in Bucks County.

By working closely with its importer, The Coffee Scoop can tell customers which co-op its coffee comes from, and in many cases can name the farm and farmer. By purchasing beans from farmers at a fair price, The Coffee Scoop helps ensure that farmers are directly receiving the resources needed to continue farming and preserving their land.

So, what makes a great cup of coffee? Warren May of The Coffee Scoop recommends starting with good, filtered cold water and to grind enough beans to make one pot (fine grind is best; coarse grind for a French press). Measure out one tablespoon for each cup. Don’t let it sit in the pot all day: Brewed coffee loses its character after a half hour. And never keep brewed coffee on a heat source to boil because the coffee will become rather bitter.

Warren notes that grinding your own freshly roasted beans is the most significant thing you can do to improve the taste of your coffee. It takes little time and is well worth the effort.


Cooking with coffee? Absolutely! Try this delicious chili recipe with beef and three different types of beans.

Three-Bean Java Chili

1 pound lean ground beef
1 cup chopped onions
2 teaspoons minced garlic
1 cup brewed Coffee Scoop Dark Roast Ground Coffee
3.5 cup finely diced tomatoes
1—3 diced jalapeno peppers
2 to 3 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/8 teaspoon ground cloves
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
Garnish with cheddar cheese if desired


  • Cook beef, onion and garlic in 6-quart saucepan over medium heat, stirring occasionally, until meat is browned; drain.
  • Stir in coffee, tomatoes, chili powder, cumin, salt, cloves and beans. Bring mixture to boiling; reduce to a simmer. Cover and cook 30 minutes to blend flavors.
  • Serve hot in bowls garnished with shredded cheddar cheese, sliced green onion and tortilla chips, if desired.

Serves eight.

Vendors that sell ingredients in this recipe:
Ground Beef: Milford Farms, WoodsEdge Wools Farm
Onions, Garlic, Tomatoes, Peppers: Phillips Farms, Sandbrook Meadow Farm, Comeback Farm, Sweet Valley Farm
Coffee: The Coffee Scoop
Cheese: Bobolink Dairy and Bakehouse, Fulper Farm

What’s New

Here’s this week’s Jersey Fresh Availability Report.


If the coffee doesn’t get you humming, the toe-tapping tunes performed by Swingset will. They will be in our music tent for your listening pleasure.

See you Sunday 9 a.m. to 1 p.m. at the Dvoor Farm, 111 Mine St., off the route 12 circle in Raritan Township.

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