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Hunterdon Land Trust

Holiday Farmers’ Market Is Sunday

Join us this Sunday for our annual Holiday Farmers’ Market.

You’ll find great gift ideas at our farm stands including locally roasted coffee beans and teas at Fieldstone Coffee Roasters; hats, gloves, mittens, scarves, blankets, alpaca socks, soaps and more at WoodsEdge Farm; delicious jams and pumpkin butter from Phillips Farms; a 2018 CSA share from Sandbrook Meadow Farm; and pickled products and salsa at Locktown Farm.

Comeback Farm will introduce three new products this Sunday: peach, pear and apple butter!

Blue Mist Hollow Farm will also attend our market with holiday wreaths and grave blankets.

Also for our holiday market, Lauren Theis will be selling wreaths made entirely from local and thoughtfully foraged natural materials. These wreaths are perfect for dressing up your front door or mantle for the holiday season. They also make great gifts. And, once you’re finished enjoying the wreath for the season, it can be composted or tossed into the woods without worrying about litter. Some wreaths will even act as seeds for native plants to sprout in your spring landscape.

We’ll welcome Penelope Plum Designs, which offers hand-crafted jewelry that is classically elegant, with a boho chic twist and a playful emphasis on contrast. Ragged-edged recycled sari ribbon, delicate wire, freshwater pearls, and glass and trade beads from around the world are transformed into statement pieces that are equally at home with jeans and formal attire.

Griggstown Farm will have a limited supply of turkeys available at our Sunday Farmers’ Market. Don’t miss out! Griggstown suggests you preorder by visiting its website. Then you can pick up your turkey at our market.

Just a friendly reminder that if you ordered a turkey from Griggstown or Purely farms, don’t forget to pick it up!

Besides its regular offerings of pesto and hummus, River Lea House will have the last of this season’s fresh garlic, roasted garlic, pumpkin hummus for Thanksgiving, Jerusalem artichokes and garlic scape pesto.

Besides its regular offerings of pesto and hummus, River Lea House will have the last of this season’s fresh garlic, roasted garlic, pumpkin hummus for Thanksgiving, Jerusalem artichokes and garlic scape pesto.

Land Trust Special

It’s your last chance this market year to take advantage of our Land Trust Special! Save $1 off any one vendor.

Recipe

This week, Chef Matt McPherson from Matt’s Red Rooster Grill shares with us his amazing Three-Day Thanksgiving Turkey Brine recipe. (Thank you, Matt!)

Three-Day Turkey Brine

Thanksgiving-Turkey-Ideal-SizeWhat You’ll Need:

1 gallon fresh apple cider
6 garlic cloves, crushed
1 sweet Vidalia onion, medium dice
1 ½ cups light brown sugar
1 ½ cups kosher salt
20 whole black pepper corns
3 bunches fresh thyme
2 juniper berries crushed
1 star anise, crushed
4 bay leaves broken

What To Do:

-– Mix above ingredients together.
— Place turkey in mixture and place it in the refrigerator for 24 hours.
— Rinse lightly and air dry in the refrigerator for 24 hours. This will ensure a crisp skin.
— Combine 1/4 cup olive oil, ¼ cup melted butter with juice and zest of 2 oranges, salt and pepper, 1 bunch of fresh thyme, chopped. Mix together and rub the turkey, roast in the oven and enjoy. (see note)

Note – For information about roasting times and temperatures, go here.

Music

Guitarist Keith Calmes returns to our Farmers’ Market and will perform in our music tent from 10 a.m. to noon.
Calmes is a graduate of The Juilliard School, has performed at Weill Hall at Carnegie Hall. 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.

Sponsors

We again thank our sponsors for supporting our Farmers’ Market throughout the year! They are: Basil Bandwagon Natural Market, Matt’s Red Rooster Grill, ShopRite of Hunterdon County and Peragrin LLC.

Final Second Sunday Program Focuses on Health

We have a full slate of activities planned for this Sunday’s Farmers’ Market! Come join us at the Dvoor Farm, 111 Mine St. in Raritan Township from 9 a.m. to 1 p.m.

What’s New

Discover great ways to take better care of yourself at our final Second Sunday Program Series event for this year.

Learn all about the Hunterdon Medical Center’s Dean Ornish Reversal of Heart Disease Program, the first program scientifically proven to “undo” (reverse) heart disease by making comprehensive lifestyle changes. Ornish Program team members will offer blood pressure checks and smoothie samples, and information will be available at the market about the program. They’ll also host two brief programs in our wagon house: one on Lifestyle Medicine and the Ornish program, and a short stress management session that may include a smoothie making demonstration and a glimpse at a Love and Support session. The first program starts at 10:30 a.m.; the second at noon.

These programs are free. You can sign up for them by contacting Judy Wilson at judy@hunterdonlandtrust.org or 908-237-4582.

Older adults or children of elderly parents can get valuable information on navigating the health care system with Nightingale NJ Eldercare Navigators. Chris Kellogg, a Licensed Social Worker and founding partner of Nightingale NJ Eldercare Navigators, will visit our market and answer your questions on how older adults can maintain control over their lives throughout the aging process.

Health coach Karen Sammer will also be at our market with loads of information and great advice on health and nutrition. Sammer is a certified holistic health counselor and a certified nutrition consultant.

We’ll also have an acupuncture demonstration in our wagon house with Nicole Maniez of Jersey Community Acupuncture in Flemington.

Turkey Time Is Almost Here!

Don’t forget to order a fresh and all-natural turkey this Sunday from Griggstown Farm or Purely Farm.

You can order a brined or oven-ready turkey and all the trimmings from Griggstown Farm either here  at our Farmers’ Market. Spend less time in the kitchen and more with your family by ordering side dishes from Griggstown too. Sides include: whipped truffled potatoes, creamed spinach, green bean casserole, pear-pecan dressing, soups and pies.

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.

Don’t forget, Purely Farm also has 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

Once again, our special let’s you save $1 off the vendor of your choice. It’s a great to save a little on a favorite farm stand or to try something new. Visit our booth before you shop!

Recipe

Vegan Wild-Rice-Stuffed Butternut Squash

To celebrate our Farmers’ Market Health Day, we offer this tasty and healthy dish. A perfect side for your Thanksgiving Day table.

What You’ll Need:

2 medium butternut squash (2 to 2 1/4 pounds each)
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 small onion, chopped
1/2 cup wild rice
1/2 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons dried unsweetened cherries
1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish
1 tablespoon chopped fresh sage
1/4 cup walnuts, coarsely chopped

What To Do:

— Position an oven rack in the middle of the oven and preheat to 400 degrees F.

— Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.

— Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.

— Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.

— Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.

Courtesy of The Food Network.

Music

Bill Ihling will perform Americana, classic country and roots music from 10 a.m. to noon in the music tent.

Sponsors

We thank our Farmers’ Market sponsors:  Basil Bandwagon Natural Market, Matt’s Red Rooster Grill, ShopRite of Hunterdon County and Peragrin LLC. 

This Week at Our Farmers’ Market

Come join us for what we hope will be a beautiful November day! We’ll be open this Sunday at the Dvoor Farm, 111 Mine St. in Raritan Township from 9 a.m. to 1 p.m. Don’t forget: this weekend we set our clocks back one hour as daylight savings time ends!

Friendly Reminder — Thanksgiving Turkeys

With Thanksgiving just a few weeks away, it’s a good time to talk turkey. Purely Farm and Griggstown Farm are now taking preorders for their delicious, all-natural turkeys.

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.

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

Land Trust Supporters should stop by our booth to pick up this week’s special offer: Save $1 off any one vendor of your choosing. Becoming a Land Trust Supporter is a great way to help the Hunterdon Land Trust protect the places you love, and save a little money when you shop. Visit our booth to learn more.

Recipe

Baked Romanesco with Lemon

romanesco2What You’ll Need:

2 cups romanesco florets
2 tablespoons extra virgin olive oil
3 tablespoons garlic, finely chopped
3 teaspoons lemon zest
1 teaspoon red pepper flakes (optionally, if you like a little zing)
Sea salt and ground black pepper

What To Do:

— Preheat oven to 425 degrees. Spread romanesco florets on a baking sheet.
— Whisk olive oil, garlic, lemon zest, salt, black pepper and red pepper flakes (if using) in a bowl. Drizzle over florets.
— Bake for 10 minutes, flip the florets and roast for another 7 minutes or until florets are tender and beginning to brown.

Music

Ren’s Swingset slides into the music tent on Sunday from 10 a.m. to noon.

Sponsors

We love our Farmers’ Market sponsors and hope you’ll show them a little love to by giving them your business. Our sponsors are: Basil Bandwagon Natural Market, Matt’s Red Rooster Grill, ShopRite of Hunterdon County and Peragrin LLC.

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