Jun 13 2018

Treat Dad — Or Find a Treat for Him — at Our Sunday Farmers’ Market


Photo of the Best in Bloom Bouquets stand

You’ll find stunning fresh-cut flowers at the Best in Bloom Bouquets stand.

Stop by the Dvoor Farm this Sunday and treat your Dad on his special day.  You can grab a tasty lunch for him at one of our Farmers’ Market stands or find a perfect last-minute gift. We’re open 9 a.m. to 1 p.m. at 111 Mine St. off the route 12 circle in Raritan Township.

Land Trust Special

Buy the Farm hosts this week’s Land Trust Special and it will premiere a delicious new hummus, Mojito Mint, made with the farm’s own mint. This is also the last week its lemon & ramps hummus will be available, and it’ll have plenty of fresh salsa and chips.
If you are a Land Trust Supporter, you’ll save $1 on your total purchase at the Buy the Farm stand. Visit our booth for this special offer, or talk to one of our volunteers about how to qualify for the Land Trust Special and save money every week you shop.

Yoga

Yoga returns to our Farmers’ Market on Sunday at 9 a.m. with Beatriz Velasquez. Join her in the wagon house for a session that incorporates meditation, breathing techniques and some gently refreshing yoga flows. This class is suitable for beginners and experienced practitioners. You’ll explore fundamental yoga postures, alignment and chakra balancing. Students should bring their own mat.

Yoga begins at 9 a.m. and lasts about an hour, giving you plenty of time to shop at our Farmers’ Market and grab a tasty breakfast. Cost is $15.

Product of the Week

The beet goes on! Beets have risen to superfood status within the past few years and with good reason. It is believed to offer quite an impressive list of health benefits: it helps lower blood pressure, it may slow the progress of dementia, it may prevent cancer, it helps promote a healthy body weight, and is a great source of potassium. You can learn more about its benefits here.

While, the best way to take full nutritional advantage of beets is to not cook them, we do offer this power-packed recipe that’s quite tasty too. If you want to learn all about making beetroot juice, check this out!

 

Buckwheat Beetroot Wraps

What You’ll Need:

For the wraps:
Four red beets to make one cup of beet juice
2 eggs
6 oz (1 1/3 cup) buckwheat flour
1 teaspoon ground cumin
1⁄2 teaspoon salt
2 tablespoons olive oil
3 fl. oz. (1⁄3 cup) water, to thin a little
coconut oil, for frying

For the filling:
Hummus
Filling ingredients of your choice:
avocado
cucumber
roasted sweet potato wedges
microgreens
rocket (arugula)
mixed seeds
a squeeze of lemon juice

What To Do:

— Put the beetroot juice and eggs in a large mixing bowl and whisk until combined.

— Now add the buckwheat flour, cumin and salt and whisk together, slowly adding the water and olive oil until the mixture is smooth. Allow the mixture to stand for about 15 minutes at room temperature to thicken slightly.

— To cook the wraps, heat a thin crêpe pan or frying pan over a medium–high heat and rub a little coconut oil over the pan.

— Pour about 60ml (2fl oz/ 1⁄4 cup) of the batter into the pan and swirl the pan around to create a thin crêpe.

— Cook for 1–2 minutes until bubbles gradually pop over the surface of the crêpe and it loses its glossy look. Flip the crêpe using a spatula and cook for a further 30 seconds before removing from the pan.

— Repeat with the remaining batter using a little coconut oil each time.

— Place each cooked crêpe on top of each other (depending on your pan, thesubsequent crêpes will require much less time to cook than the first one as the pan heats up).

— To fill, take a cooked crêpe and spread hummus over the inside surface (the side you cooked second), then add the filling ingredients of your choice. Either roll the wrap into a tight roll or simple fold it in half and enjoy.

Makes 12-crêpe like wraps

Adapted from The Yoga Kitchen by Kimberly Parsons.

Music

Ed Jankiewcz

Ed Jankiewicz will perform under the music tent from 10 a.m. to noon.

Ed performs a wide-ranging repertoire of favorite tunes spanning generations, with a focus on the music he loved growing up – the classic rock and folk music of the 60s and 70s. Ed throws in some standards, old time saloon songs, country and even some polka. Something for everyone, and singing along is encouraged.

Ed has more than 40 years fronting bands and performing solo and has recorded one album of original music, self-produced. He plays guitar and bass, also knocks around on the banjo and mandolin.

Ed also performs with the band Raritan Valley Recovery at summer events around the area.

Sponsors

We love our sponsors and know you will too! Thank you for supporting those businesses who support our efforts to protect the places we all love: Basil Bandwagon Natural Market, Northfield Bank and Matt’s Red Rooster Grill.


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