Many of the farmer's markets in Central NJ are open or are opening soon! Susan Sprague Yeske gave us a rundown in this week's Trenton Times of many local markets. Here are the highlights, with some extra:
West Windsor Community Farmers Market -- Saturdays through October, 9 a.m. to 1 p.m. in the Vaughn Drive lot of Princeton Junction Train Station (southbound). (609) 577-5113
Lawrenceville Farmers Market -- Sundays June 8 through Oct. 28, 9 a.m. to 1 p.m. in the parking lot of Lawrenceville Fuel, 16 Gordon Ave., Lawrenceville. (609) 206-0344
Hopewell Community Market -- Wednesdays through October, 2 to 7 p.m. near the train station, at Railroad Place off Greenwood Avenue in Hopewell Borough. (609) 466-8330.
Trenton Farmers Market -- Open year round; for the harvest season through October, 9 a.m. to 6 p.m. Tuesdays through Saturdays and 10 a.m. to 4 p.m. Sundays. Located at 960 Spruce St., Lawrence. (609) 695-2998,
Sergeantsville Farmers Market -- Saturdays through September from 8:30 a.m. to noon on the township green on Route 604 Rosemont-Ringoes Road in Delaware Township. (609) 397-8768.
Liberty Village Premium Outlets Farmers Market -- Sundays through Nov. 30, 10 a.m. to 6 p.m. at Liberty Village Shopping Center, off Route 12, Flemington. (908) 782-8550.
Hunterdon Land Trust Farmers Market -- 9 a.m. to 1 p.m. Sundays at Dvoor Farm on the Route 12 circle in Flemington through October.
Burlington County Farmers Market -- 8:30 a.m. to 1 p.m. Saturdays at the former Winner Farm at Hartford and Centerton roads, Moorestown. (609) 265-5020. June 14 through October.
Columbus Farmers Market -- Daily, 7:30 a.m. to 3 p.m. Route 206, one mile south of Columbus.
(609) 267-0400.
Montgomery Friends Farmers Market -- 9 a.m. to 1 p.m. Saturdays from June 21 through Oct. 25 at the Village Shopper on Route 206, just north of Route 518.
Rutgers Gardens Farmers Markets -- Fridays 2 to 6 p.m. through Oct. 31 on the Rutgers Garden grounds on Ryders Lane in New Brunswick.
Franklin Township Farmer's Market -- Through Nov. 29, Sat. 9 a.m. to 2 p.m., at John's Plaza 720 Hamilton St. (Across from New Millenium Bank; Franklin Twp., Somerset County)
Bound Brook Farmers Market -- Sat. 9a.m.-2p.m. through October. At the NJ Transit Parking Lot on Main Street in Bound Brook.
West End Farmer's Market -- Every Thursday 12-6 p.m. June 5-December 4, Parking lot behind Jesse's Cafe & Catering at 139 Brighton Avenue in the West End Section of Long Branch
Freehold Farmers Market -- Tuesdays 11 a.m. to 3 p.m. at The American Hotel, 18 E. Main St., Freehold. (732) 946-9639. July to October.
Some of these, such as the Trenton Farmer's Market, have rules about only selling what you grow- but there's no guarantee for the rest. There are lots of "farmer's markets" and roadside stands where, if you look carefully, you can see the folks unloading fruit and veggies out of the same boxes they get at Shop-Rite! Be careful. Don't be afraid to ask where the produce is grown. If you want Jersey Fresh, speak up! Buy local!
Showing posts with label Ingredients. Show all posts
Showing posts with label Ingredients. Show all posts
Thursday, June 5, 2008
Sunday, October 28, 2007
Friday, September 7, 2007
How to peel & pit peaches
jayananda asked about this on an older post, so here it is:
Submerge peaches, no more than 3 at a time, in boiling water. Boil for 30 sec- 1min. and remove; let cool. The skin should easily slip right off. Then, to pit: slice around the middle of the peach lengthwise, along that neat little line provided by nature. Twist the peach halves gently; if it's a freestone peach, the halves should easily separate. One half should now be pitless, and the pit can be easily pried off the other half*. If it's a clingstone, you'll have to slice the peachy goodness off of the pit, losing some juice on the way.
This time of year, around here anyway, we mostly get freestone.
(*Note: sometimes, the peach pit decides to split in half, too. Annoying. Just pry it away.)
Submerge peaches, no more than 3 at a time, in boiling water. Boil for 30 sec- 1min. and remove; let cool. The skin should easily slip right off. Then, to pit: slice around the middle of the peach lengthwise, along that neat little line provided by nature. Twist the peach halves gently; if it's a freestone peach, the halves should easily separate. One half should now be pitless, and the pit can be easily pried off the other half*. If it's a clingstone, you'll have to slice the peachy goodness off of the pit, losing some juice on the way.
This time of year, around here anyway, we mostly get freestone.
(*Note: sometimes, the peach pit decides to split in half, too. Annoying. Just pry it away.)
Friday, August 17, 2007
How to grill corn
1. Shuck the corn.
2. Put corn ears directly on grill racks over med-low heat.
3. Turn a little bit every few minutes, and continue until corn is cooked all the way around and has some lovely brown grill marks.
Yes, you can go through the whole rigamarole of soaking the corn in the husk, grilling it, and then shucking it- but for goodness' sake, why? Who needs burned fingertips? The way I do it, you get a different flavor from the corn because of the caramelization of the sugars; a cross between popcorn and sweet corn. 'tis yummy and easy, the way I like food to be.
Butter if you must, but I don't bother with that either. It's nice to enjoy the simple flavor of fresh, in-season grilled corn.
2. Put corn ears directly on grill racks over med-low heat.
3. Turn a little bit every few minutes, and continue until corn is cooked all the way around and has some lovely brown grill marks.
Yes, you can go through the whole rigamarole of soaking the corn in the husk, grilling it, and then shucking it- but for goodness' sake, why? Who needs burned fingertips? The way I do it, you get a different flavor from the corn because of the caramelization of the sugars; a cross between popcorn and sweet corn. 'tis yummy and easy, the way I like food to be.
Butter if you must, but I don't bother with that either. It's nice to enjoy the simple flavor of fresh, in-season grilled corn.
Tuesday, May 22, 2007
Stock bases
Do you use a stock base or bullion?
I make my own chicken stock, but not vegetable or beef. I've been using "Better than Bullion" organic brands for both of those. I like the vegetable well enough but it's nothing special. It's much cheaper than buying vegetable stock in cans or boxes (and Swanson- I think it's Swanson- has too much red bell pepper in it.) Next time I place an order I'll try Penzey's veg. base.
Has anyone found success with another brand that they like for vegetable stock?
I make my own chicken stock, but not vegetable or beef. I've been using "Better than Bullion" organic brands for both of those. I like the vegetable well enough but it's nothing special. It's much cheaper than buying vegetable stock in cans or boxes (and Swanson- I think it's Swanson- has too much red bell pepper in it.) Next time I place an order I'll try Penzey's veg. base.
Has anyone found success with another brand that they like for vegetable stock?
Thursday, April 26, 2007
Organic beef in Central NJ
A couple of years back I read Fast Food Nation by Eric Schlosser. I was already shunning McDonald's and trying to avoid fast food, but this- for me and for so many others- was the last straw. The descriptions of the factory farming system was horrifying. As a family now, we try not to eat too much meat, and avoid mass-market beef when cooking at home.
Luckily, in Central Jersey, there's a local organic farm to the rescue.
Simply Grazin' Organic Farm in Skillman offers certified (through Global Organic Alliance) organic beef and chicken. They also raise pork which is on the way to being organic.
Remember those factory farms from the book? How does this compare:
You can taste the difference. Also, be prepared to pay for the difference; it ain't cheap, but it reflects the true costs of raising a healthy animal and eating quality food. Anyway, since we eat less meat, we can afford better meat.
They have a store at the farm, but I get my beef from Whole Earth Center at 360 Nassau Street in Princeton, where it is sold frozen. It's also sold at great area restaurants, such as Mediterra, Nova Terra, and Rat's.
Luckily, in Central Jersey, there's a local organic farm to the rescue.
Simply Grazin' Organic Farm in Skillman offers certified (through Global Organic Alliance) organic beef and chicken. They also raise pork which is on the way to being organic.
Remember those factory farms from the book? How does this compare:
Pastured organic beef and poultry are treated with the utmost respect in a stress-free environment, with absolutely no antibiotics, growth hormones or steroids.
Cattle feed on organically managed fields without the use of pesticides or chemical fertilizers. They receive absolutely no grain at all. The growth rate is much slower, but well worth the wait. Rotational grazing ensures they have enough pasture throughout the spring, summer and fall. Organic hay is harvested all summer long and stored for their consumption throughout the long winter months.
You can taste the difference. Also, be prepared to pay for the difference; it ain't cheap, but it reflects the true costs of raising a healthy animal and eating quality food. Anyway, since we eat less meat, we can afford better meat.
They have a store at the farm, but I get my beef from Whole Earth Center at 360 Nassau Street in Princeton, where it is sold frozen. It's also sold at great area restaurants, such as Mediterra, Nova Terra, and Rat's.
Thursday, April 12, 2007
Spices & Herbs
Supermarkets are convenient, abundant and quick.
Their spices, however, aren't my favorite. Often, they're old, of poor quality, and tasteless.
Several years ago, I found Penzey's and never looked back. The quality of spices and dried herbs is so superior to what I was used to using that I was flabergasted.
Now, I keep a list on my fridge. When I run low on a spice or dried herb (but well before I run out) I add it to the list; then when I have 4 or more things, I place the order.
*BTW, they didn't pay me a dime for this; I'm pitching for them because I use their products and love the stuff.
Their spices, however, aren't my favorite. Often, they're old, of poor quality, and tasteless.
Several years ago, I found Penzey's and never looked back. The quality of spices and dried herbs is so superior to what I was used to using that I was flabergasted.
Now, I keep a list on my fridge. When I run low on a spice or dried herb (but well before I run out) I add it to the list; then when I have 4 or more things, I place the order.
*BTW, they didn't pay me a dime for this; I'm pitching for them because I use their products and love the stuff.
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