Thursday, February 21, 2013

Farms and Recipes at The Slow Food Farmers Market

Slow Food’s “Eat Slow” Winter Farmers Market is back this Sunday at Tre Piani. As always there will be a beautiful gathering of families, food enthusiasts, farmers, artisans and even musicians.

Our friends Chris Cirkus and Beth Feehan, the manager and co-founder (respectively) of the West Windsor Farmers Market  (
also co-leaders of Slow Food Central New Jersey) have put together an impressive roster of vendors. The atmosphere will be soothed by live music played  by Trumpeter John Henry Goldman and the Straight Jazz Quartet.

How many farmers markets do you know that have a bar? This one does, being located inside a restaurant. Beside wine and other beverages we will be offering delectable lunch fare such as fresh, market-driven soups, panini or Cape May salt oysters. Jim's book, Locavore Adventures will be offered at a special price for market goers.

The event takes place on Sunday, 2/24 11am -3pm. $2 suggested donation to benefit  Slow Food Central New Jersey. Please call 609 577-5113 for more information.

Here is a little about each of the vendors:

Bobolink Dairy and Bake House:
Wild local yeasts are responsible for the unique taste and aromas of both cheeses and the breads from Bobolink Farm. The cheeses are made with milk from a herd of cows that graze on native grass. The breads are made with heirloom wheat varieties. These varieties are tender and nutty and said to be easier on the stomach than the high-gluten variety.

Beech Tree Farm: succulent meat from lush grass pastures, lovingly tended by Lucia and Charlie Huebner. Lucia and Charlie are presently very busy with baby goats and calves at the farm. You can watch all those cute pictures and videos on their facebook page.

Jammin’ Crepes
One of the most original, cheerful & delicious businesses in our local food community. They started as a crêpe stand with an ever-changing menu that highlights local ingredients at their peak of freshness. Recently they expanded their line of products to include dry crêpe mix, pickles, lemon curd and jams to complement their crêpes.

Pure Indian Foods
Sandeep Agarwal, the owner of Pure Indian Foods was a Wall Street executive before he decided to pursue his family trade of five generations - making ghee (Indian clarified butter). Ghee made with raw pastured raw milk is extremely nutritious and utterly delicious. Recently they added a line of ghee made with cultured milk.

Birds and Bees Farm
Allergy season is right around the corner. Prepare yourself with raw local honey that may ease seasonal allergies. This farm also features varietal honey from around the country, combed honey, and specialty items that make unique gifts.

Cherry Grove Farm
Cherry Grove Farm’s 230 acres of organic pasture dotted with cute brown Jersey cows is an oasis in the middle of suburban Jersey (the farm is located in Lawrenceville). Their grass-fed, raw milk, award nominated cheeses have become a local source of pride and joy. They will also have some whey-fed Berkshire pork. Check out Jim's Berkshire Pork recipe.

Davidson’s Exotic Mushrooms
Exotic mushrooms from Pennsylvania? Yes it’s possible, come and see for yourself. The farm has pretty much no online presence to link to but here is a short interview presented by the Princeton Farmers Market.

Donna and Company
What a better chocolatier than one who has a “commitment to the Slow Food Philosophy...
In keeping with Diane’s [the owner]  affiliation with the Slow Foods movement, her chocolates are made with locally sourced ingredients when available, and use no artificial preservatives.” And may I add - these chocolates are oh-so-delicious!

Fulper Dairy Farm
For more than a century, Fulper family farm has been producing some of New Jersey’s highest quality milk. They did it with the help of generations of cow families the Fulpers have cared for. Earlier this year, the farm introduced fresh dairy products such as Greek yogurt, yogurt, mozzarella, and ricotta cheese. All are made with natural ingredients and without artificial preservatives, additives, or sweeteners. Check them out at the market.

Funni Bonz
In 2005, two best friends from New Jersey started their quest to make the tastiest ribs and wings on the planet. After three years of trying they finally decided that they nailed it, and FunniBonz was born. The result, finger licking sauces, rubs, and marinades are perfect with all the meat you will buy at the market...

Happy Wanderer Bakery
This Trenton homestyle bakery offers American classics such as seasonal pies, chocolate chips cookies, brownies and cakes. A great finale for a farmers market-driven meal.

Hopewell Valley Vineyards
A taste of New Jersey in a glass. Blending Old World flair with New World style, the Neri family of Hopewell Valley Vineyards brings three generations of Tuscan wine making experience to the beautiful Hopewell Valley and to the Slow Food Farmers Market.

Judith’s Desserts Boutique
The bakers at Judith's Dessert Boutique have been preparing from scratch delectable treats in for years. This Lawrecneville  Bakery use only fresh, all-natural ingredients in everything they make. This commitment is evident in their pastries, cookies, cakes and everything sweet the heart desires.

Rocky Brook Farm
Farm-fresh egg (real ones) are the perfect culinary creation. Rich, flavorful, delicate yet balanced. Get yours from this small, Pennington based farm.

Shibumi Farms Mushrooms
Alan Kaufman, an ex-Wall Street guy turned mushroom farmer grows a superb variety of meaty, intensely flavored mushrooms. You won’t believe how good a mushroom can be. Try them in this recipe.

Valley Shepherd Creamery.
Intense, herbaceous sheep’s milk cheeses aged in natural caves in North Jersey.
They will also have some lamb meat.
Here is a recipe created especially for the farm’s manchego-style cheese.
Tuna and Manchego Cheese Skewers (from Locavore Adventures)
½ pound sushi grade tuna cut into bite size cubes
½ pound Manchego Cheese cut into same size cubes
½ cup extra virgin olive oil
1 tsp. crushed red pepper
1 tsp. sea salt
2 tsp. chopped parsley
¼ tsp. lemon zest
toothpicks or small skewers

Skewer the tuna and cheese on the toothpicks, I do a piece of tuna, then the cheese and another piece of tuna. Place the skewered picks in a single layer in a non-reactive container, glass or ceramic work best. Mix all the other ingredients and pour over the skewers, let marinate at least
1 hour or overnight. Serve slightly chilled.

WoodsEdge Wools Farm
Cozy, beautiful scarves, sweaters, hats, toys and other items made with llama and alpaca wool. WoodsEdge Wools Farm has one of the largest herds of suri llamas in the world; In  addition to wool products, they often bring to the market a cooler with yak and llama meat. If you want to know how to cook those meats, read Pat Tanner’s entertaining piece.

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