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Hunterdon Land Trust

New Vendors, Phillips Farms Returns For Annual Holiday Farmers’ Market

 

Our holiday Farmers’ Market has a number of special treats in store for you: a new vendor, a special guest and the return of Phillips Farms! Make sure to join us at the Dvoor Farm this Sunday from 9 a.m. to 1 p.m. for a truly special market.

Phillips Farms returns your favorite fresh fruits and vegetables, fruit spreads and preserves, apple cider and more.
You’re going to find yourself in quite a pickle trying to decide what you love best about our newest vendor! If you love pickles, you are going to be wowed by Picklelicious’ incredible selection of full sour pickles, half sour pickles, firecracker chips, horseradish pickles, kosher dill pickles, sweet gherkins and more.
If you haven’t been to our market in the past few weeks be sure to visit our other recent additions: AquaSprout Farms and Nourished by Nadia. AquaSprout operates neighboring Somerset County’s first aquaponics farm and offers lettuce and kale at our market. Nourished by Nadia features organic skincare products and elderberry syrups — both of which make great gifts or stocking stuffers.
We’ll also welcome I See Spain to our holiday market. It will offer a beautiful and inspired collection of cookware and kitchen prep tools. Take a look on its website, and then make sure you visit its stand for the perfect gift.
Also Cherryville Farms returns  with its amazing lavender products and harvest woodworking crafts.
You’ll also find great gifts at many of our farm stands including locally roasted coffee beans and teas at Fieldstone Coffee Roasters; hats, gloves or mittens, scarves, blankets, alpaca socks and more at WoodsEdge Farm; or get someone special on your list a CSA share for next year from Sandbrook Meadow Farm.
Don’t forget to pick up your Thanksgiving turkey from Griggstown Farm or Purely Farm, and if you are looking for a beautifully breasted, all-natural bird make sure you get here early as they’ll be flying off the shelves. You know, if we had shelves. And if turkeys could fly.
And if you want to cut into that delicious bird with ease bring your knives over to Neil’s Knife Sharpening Service. Besides kitchen knives, Neil sharpens, scissors, lawn mower blades, paper cutters and just about anything else with a blade.

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.

Kids Corner

Your young one will feel like a king or queen making nature crowns in our Kids Corner. Make sure you stop by!

Holiday Market 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

What 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.

Music

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.

Sponsors

Please support our local sponsors who play a pivotal role in helping us protect the places you love. They are: Basil Bandwagon Natural Market, Northfield Bank, McPherson & Newland Insurance, and Matt’s Red Rooster Grill.

New Vendors, History Programs Cap Busy Sunday Farmers’ Market

Our Farmers’ Market will be open Sunday, 9 a.m. to 1 p.m.

 

Our Farmers’ Market season may be winding down — only two weeks left! — but we have quite a bit going on this Sunday. Join us at the Dvoor Farm from 9 a.m. to 1 p.m. for great local food, new vendors and our final Second Sunday Program events for 2018. Here’s what you can expect:

New Vendors

We’re welcoming two new vendors to our market!

AquaSprouts, who joined us for the first time last Sunday, will be at our final two regular markets, and will attend our winter Farmers’ Market. AquaSprouts is a small family farm and the first commercial Aquaponics farm in neighboring Somerset County.

AquaSprout Farms focuses on using sustainable farming practices to bring healthy, fresh, quality produce to local markets. Its mission is to establish a successful commercial Aquaponics farm, while keeping in line with meaningful organic practices. It aims to create a socially responsible and environmentally friendly business, while utilizing the most sustainable farming techniques.

AquaSprouts will be offering lettuce and kale at our market.

Also, Nourished by Nadia will visit us these next two weeks offering organic skincare products and elderberry syrup. Nadia Quraishi is a certified holistic nutritionist; you can learn more about it her by visiting her website. 

One additional note: Fired Up Flatbread Co. will not be attending our market this week.

Talking Turkey

Purely Farm and Griggstown Farm are both taking orders for your Thanksgiving turkey.

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. 18, the Sunday before Thanksgiving.

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.

Second Sunday Program Series — History Day Session 2

Our History Day – Session 2 features two programs, and begins at 9:30 a.m. when Dave Harding, HLT’s director of outreach, will discuss the 1803 murder at the Case-Dvoor Farmstead. The presentation covers a brief overview of slavery in New Jersey, the prosperous tannery business that operated on the property from about 1780 to 1846, and the basement murder. The presentation includes a tour of the historic 1798 stone farm house. Dave served on the East Amwell Historical Society for a decade, is a former trustee of the Hunterdon County Historical Society and authored a self-guided tour of downtown Ringoes.

At 11 a.m. HLT will commemorate the 100th anniversary of the cease fire ending World War with a program by Brian Armstrong in the wagon house. He’ll tell you all about Hunterdon County servicemen who served in the war and will offer a brief overview of the conflict and the political climate when the U.S. entered it.

An independent historian, researcher and author, Brian frequently lectures throughout the state on local history. He holds a BA degree in history and a BA in political science from American University, Washington, DC. He is Vice President, Central Region, for the League of Historical Societies of New Jersey and is a former Hunterdon County resident.

Both events are free; registration is not required.

Programs in HLT’s second History Day – the first was held in July — is supported by the Astle-Alpaugh Family Foundation. Additional funding is provided by The Tyler Foundation — PNC Charitable Trusts.

Land Trust Special

Save $1 at any one farmer or vendor stand where you spend $5 or more. But remember, you need to be a Land Trust Supporter to take advantage of this offer. Visit our booth to learn more.

Kids Corner

We’re making rustic twig arrows. Come join us!

Product of the Week — Pumpkin

This week, as outreach director, I’m sharing a family favorite: My Mom’s pumpkin pie recipe. My Mom was a notoriously bad cook — and she would have been the first to admit it — but she made several things extraordinarily well. One of them was this pumpkin pie recipe that a co-worker from Mack Trucks gave to her in 1951. This pie was on every family Thanksgiving and Christmas dessert table for the next 61 years. It brings back a lot of wonderful memories whenever my wife or I make it for our Thanksgiving table.

Pumpkin Pie

What You’ll Need:

2 eggs
1 cup sugar
1 can evaporated milk
1 tbl flour
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
pinch of ginger
1 1/2 cup cooked, fresh pumpkin

What To Do:

— Cream eggs and sugar together. Add milk and flour and mix. Add rest of ingredients and mix well. Pour into a prepared pie crust.
— Bake at 450 degrees for 10 minutes.
— Lower heat to 350 degrees and continue baking for 45 to 50 minutes. Test with silver knife insert (The knife should come out of the pie basically clean.)

Music

Enjoy country, bluegrass and folk music with Dark Whiskey. The band will perform in the music tent from 10 a.m. to noon.

Sponsors

Please support our local sponsors who play a pivotal role in helping us protect the places you love. They are: Basil Bandwagon Natural Market, Northfield Bank, McPherson & Newland Insurance, and Matt’s Red Rooster Grill.

Favorite Fall Flavors Can Be Found at Our Sunday Farmers’ Market

Grab yourself a delicious flatbread pizza on Sunday.

The year has gone by so fast! We’re down to our final three Farmers’ Markets of the 2018 season. Make sure you visit us this Sunday from 9 a.m. to 1 p.m. where you’ll find a wonderful assortment of local organic produce, meat, fresh-baked bread, cave-ripened cheese, honey, alpaca products (perfect for the chilly weather we’ve had lately), locally roasted coffee and more.

The River Lea House farmstand will have vegan butter, vegan garlic butter and for the first time ever Jerusalem artichokes or sunchokes.

We’re located on the Dvoor Farm, 111 Mine St. in Flemington just off the traffic circle. Come out and support your neighborhood farmers!

Land Trust Special

Save $1 at any one farm stand if you are a Land Trust Supporter. Visit our booth before you shop to get your coupon.

Turkeys

Don’t forget to order your Griggstown Farm turkey. Griggstown’s delicious, all-natural turkeys come brined or oven-ready. You can also pre-order everything else you’d need for the best holiday dinner ever. Side dishes to choose from include roasted fall vegetables with truffle butter; three-cheese potato gratin; whipped truffled potatoes; green bean casserole; dressing; soups; pies and more. Let Griggstown help you spend less time in the kitchen so you can enjoy the Thanksgiving Day parade, the Detroit Lions football game or the Westminster dog show with family and friends.

Kids Corner

We’ll be making paper plate masks — come join us!

Product of the Week

We’re celebrating everyone’s favorite meat candy with a tasty recipe that combines chicken and bacon.

Caprese Chicken with Bacon

What You’ll Need:
8 bacon strips
4 boneless chicken breast halves
1 TBS olive oil
1/2 tsp salt
1/4 tsp pepper
2 plum tomatoes, sliced
6 fresh basil leaves
4 slices of mozzarella cheese

What To Do:

— Place bacon in a non-greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain.
— Place chicken in a non-greased 13-in. x 9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross.
— Bake, uncovered, at 400° for 20-25 minutes or until a meat thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted.

Yield: 4 servings.

Courtesy of Taste of Home

Music

Ed Jankiewicz will perform from 10 a.m. to noon. Grab a Fired Up Flatbread pizza, or a tasty snack from Apple Ridge Farm with a Fieldstone cup of coffee or tea and enjoy some live music.

Sponsors

We thank our sponsors and ask you to support them:  Basil Bandwagon Natural Market, Northfield Bank, McPherson & Newland Insurance, and Matt’s Red Rooster Grill.

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