Sep 27 2017

You’re Gonna Fall for Our Farmers’ Market

Visit our Farmers’ Market this Sunday from 9 a.m. to 1 p.m. at the Dvoor Farm, 111 Mine St. in Raritan Township.

Land Trust Special

Who wouldn’t want to save a little extra money at their favorite farm stand? Well, we’re reprising our Land Trust Special that let’s you decide where you want to save. Visit our booth if you’re a Land Trust Supporter — or wish to become one — to pick up your special offer.


We’re dreaming about apples here, not just because fall has arrived, but because on Oct. 8 we’ll host an apple tasting as part of our Second Sunday Program series celebration of food. So, with that in mind, here’s a delicious apple dessert that’s easy to make — perfect for satisfying a weeknight after dinner craving for something sweet — and a sure crowd pleaser when entertaining guests. This recipe is also easily adaptable for anyone vegan or gluten-free.

Oatmeal-Brown Sugar Baked Apples

What You’ll Need:

Image credit: Emma Christensen

4 medium apples, like Jonagold, Fuji, or Honeycrisp
1/4 cup brown sugar (dark or light)
1/4 cup old-fashioned rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch ground cloves
1 tablespoon butter, divided in four
1 cup hot water

Optional extras: Orange zest, lemon zest, grated ginger, candied ginger, raisins or other dried fruit, chopped nuts, cream cheese, mascarpone, peanut butter, Nutella

To serve: You can add ice cream, crème fraîche or whipped cream.

What To Do:

Preheat oven to 375°F with a rack in the lower-middle position.

Remove the core of the apples, cutting to within a half-inch of the bottom of the apple and creating a well roughly 3/4-inch wide. This is easy to do with an apple corer, but can also be done with a melon baller, grapefruit spoon, or a paring knife.

Mix the brown sugar, oatmeal, cinnamon, nutmeg, cloves, and any extras in a bowl. Divide this mixture between the apples, packing the wells firmly.

Arrange the apples in a baking dish (like an 8×8-inch Pyrex dish), and top each one with a pat of butter (if you’re vegan, skip the butter). Pour the water into the bottom of the dish and cover loosely with aluminum foil.

Bake for 20 minutes and remove foil. Continue baking uncovered until the apples are soft and the brown sugar has melted into a syrup, an additional 20 to 30 minutes. You can test the apples by poking a paring knife through the oatmeal mixture and into the interior of the apple; it should slide into the apple easily with no resistance. The skin on the apples will also become wrinkled and soft by the end of cooking.

Serve with a scoop of ice cream, crème fraîche, or whipped cream. Leftovers will keep for up to a week and can be reheated in the microwave or eaten cold.

Serves 4.

From: Kitchn website.


The bluegrass quartet Moggy Hill will perform from 10 a.m. to noon in our music tent.


We ask you to kindly support the businesses that support your favorite local Farmers’ Market:  Basil Bandwagon Natural Market, Matt’s Red Rooster Grill, ShopRite of Hunterdon County and Peragrin LLC.

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