Sep 04 2019

What’s Happening at Our
Sunday Farmers’ Market

This Week at the Market

Late summer/early fall is the perfect time to visit our Farmers’ Market for plenty of fresh fruit and veggies, meat, bread, cheese and more!

The Bubbly Goat join us the second Sunday of every month with goats milk soap, lotion, dish-washing bar, laundry soap, bath salts and lip balm. It will have some new scents too! Also, in case you missed it, The Bubbly Goat made the news recently. You can read about them here!

Fieldstone Coffee Roasters has the perfect way to help you celebrate fall’s approach! Stop by its stand for some tasty Cinnamon Cold Brewed Coffee. Enjoy a Nitro Pint, a Flat Pint, a growler of concentrate, or a fresh roasted bag of cinnamon beans to take home. Organic Berry Nitro Tea will also be on tap along with a Cinnamon Coffee Milk Bubble Tea.

Neshanic Station Apiaries is restocked on all sizes of its beeswax wraps and will be bringing a selection on new prints! The apiary will also bring the observation hive to the market — bring your kids and come check out the bees.

Sandbrook Meadow Farm: Leeks return to the Sandbrook stand this week! The farm will also have spaghetti and delicata winter squash and plenty of delicious salsa. You’ll also find carrots, green and colored peppers, eggplant, tomatillos, tomatoes, heirloom tomatoes, cherry tomatoes, green beans, onions and potatoes.

Toadshade Wildflower Farm returns to our market! You’ll find native plants, and native plant seeds – including wildflowers, shrubs, ferns, vines, and small trees.

Will’s Amazing Vegan Burgers: Chef Will won’t be our at market this Sunday.

Special Event Note

If you signed up for our final installment of our Historic Delaware River Series — our downtown walking tour of Frenchtown with Rick Epstein — you should have received a confirmation email with the starting point of the tour. The tour is fully booked.


Only a few weeks remain for you to purchase your raffle tickets for a chance to win a week’s stay at a beautiful oceanfront condo on the island of Maui. Get your tickets at our market this Sunday! Fieldstone Coffee Roasters has graciously donated its two-bedroom, two-bathroom condo. We’ll pick the winner at our Farm to Table dinner on Sept. 22.

Land Trust Special

Save $1 on any one vendor. Please visit our booth if you are a Land Trust Supporter to get your coupon before you shop.


Farmers’ Market yoga starts early this week! Join Beatriz Velasquez at 8 a.m. for an hour of yoga in our wagon house, where you can enjoy the sweet sounds of nature while de-stressing, feeling stronger mentally and physically, and just enjoying a little “me” time. Please bring a mat; cost is $15.


Michael Long joins us from 10 a.m. to 12:30 p.m. in our music tent.

Michael has been around music his entire life. His father, an accomplished jazz pianist, urged Michael at a young age to take up an instrument. He has been taught by some of the most prolific guitarists on the East Coast.

Michael continues to entertain avid music lovers performing songs from a number of genres. His repertoire runs the gamut of great artists from Neil Young, Bruce Springsteen and Bob Dylan to Cat Stevens, Paul Simon and Billy Joel to The Beatles, Stones and U2 to the Zac Brown Band, Johnny Cash and Kenny Chesney to Dave Mathews, Red Hot Chili Peppers and Pearl Jam, to Weezer, Matchbox Twenty and Nickelback — and everything in between.

Great Eats for the Week

Southern Black-Eyed Pea Soup with Purely Farm Kielbasa


What You’ll Need:
2 onions, chopped fine
8 ounces Purely Farm kielbasa sausage, halved lengthwise and sliced 1/2 inch thick
3 garlic cloves, minced
1 teaspoon Cajun seasoning
8 ounces (1 1/3 cups) dried black-eyed peas, picked over and rinsed
5 cups chicken broth
2 cups water
1 pound collard greens, stemmed and cut into 1-inch pieces
1 cup cooked wild rice
1 teaspoon hot sauce, plus extra for seasoning
salt and pepper

What To Do:
— Combine onions, kielbasa, garlic and Cajun seasoning in a bowl and microwave, stirring occasionally until onions are softened, about 5 minutes; transfer to 5 1/2- to 7-quart slow cooker.
— Stir in peas, broth and water. Cover and cook until beans are tender, 9 to 10 hours on low or 6 to 7 hours on high.
— Stir in collard greens, cover and cook on high until tender, 20 to 30 minutes. Stir in wild rice and let sit until heated through, about 5 minutes.
— Stir in hot sauce and season with salt, pepper and extra hot sauce to taste. Serve.

Serves 6
Recipe (tweaked) from: One-Pan Wonders


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

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