Oct 25 2017

What’s Happening at the
Farmers’ Market This Sunday

Stop by our Farmers’ Market at the Dvoor Farm between 9 a.m. and 1 p.m.!

We’ve got a fresh and delicious assortment of apples — Cameos, giant Mutsus and more — colorful squash and pumpkins, kale, lettuce, kohlrabi, beets, bell peppers, Japanese turnips and sweet potatoes. And, of course, we’ll have turkey cuts, chicken, sausage, bacon, pies, honey, alpaca products, coffee, cave-ripened cheese, artisan bread and much more — all local and delicious!

What’s New

Purely Farm and Griggstown Farm are taking preorders for turkey.

You can order a brined or oven-ready turkey and all the trimmings from Griggstown Farm either here or next time you stop at our Farmers’ Market. Sides include roasted fall vegetables with truffle butter; three-cheese potato gratin; whipped truffled potatoes; green bean casserole; dressing; soups; pies and more. You can pick up your Thanksgiving turkey and sides at our Nov. 19 market.

Purely Farm’s broad-breasted beauties typically average between 16 and 29 pounds, but each individual pasture-raised turkey is granted the freedom to grow at its own natural rhythm. Purely Farm turkeys will be delivered to our market fresh — never frozen — on Nov. 19, the Sunday before Thanksgiving.

Purely Farm also now offers 100% grass-fed lamb at our market. If interested in a bone-in leg, it’s best to preorder. You can do so by emailing info@purelyfarm.com or call 215-317-0889.

Land Trust Special

Save $1 off any one vendor. If you are a Land Trust Supporter, please visit our booth to pick up your coupon before shopping. Or, if you are not, stop by our booth and learn how to save a little money every time you shop.


Sweet Potatoes with Pecans and Goat Cheese

What You’ll Need:

1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
4 tablespoons olive oil, divided
1/4 cup toasted and cooled pecan halves
2 tiny or 1 small shallot
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries or cherries (optional)
2 ounces firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
1/2 teaspoon smooth Dijon mustard

What To Do:

— Preheat oven to 450 degrees. Coat a large baking sheet generously with 1 to 2 tablespoons of olive oil. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven until the undersides match the tops about 10 minutes.

— Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.

— Lay the sweet potatoes on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Serve immediately.

Recipe from Smitten Kitchen.


Keith Calmes

Guitarist Keith Calmes will perform in our music tent from 10 a.m. to noon.

Calmes has been performing and teaching guitar for over three decades. His performance credits include a Carnegie Hall recital debut as Winner of the Artists International Competition, concerti with the Monmouth Symphony, a performance with Maestro Carlos Barbosa-Lima and many concerts and recordings with flautist Marjorie Koharski.

Although usually considered a classical guitarist, Calmes’ musical diversity can be attested to. He has studied with Jazz master Jim Hall and opened for Surf legend Dick Dale and Flamenco virtuoso Juan Serrano. A deep interest in Indian rhythms has led to serious studies and performances with percussion virtuoso Selvaganesh Vinayakram and his family band. Keith has also played in a wide variety of jazz and rock bands.


Please support our wonderful sponsors: Basil Bandwagon Natural Market, Matt’s Red Rooster Grill, ShopRite of Hunterdon County and Peragrin LLC.

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