Town Topics Newspaper, "Eat Fresh, Eat Local" Guide

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ummertime in New Jersey means that the farm stands lining our roadways and dotting our farms are overflowing with a colorful

bounty of fruits and vegetables. Providing our friends and family with fresh, whole foods is key to maintaining a healthy lifestyle and happiness. There

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are multiple facets to the organic food movement. Town Topics has outlined some of these aspects below, from “farm to table� restaurants to CSAs (Community Supported Agriculture) and composting regulations. You’ll also fi nd a guide to New Jersey’s seasonal food calendar, allowing you to determine the perfect time of year to pick the juiciest of peaches. Organic 101 So, what does the term “organic� actually mean? Generally speaking, it refers to foods grown and processed without chemical toxins, artificial ingredients, chemical preservatives, or ionizing radiation. The official guidelines for organic foods were established in 2002 by the U.S. Department of Agriculture (USDA). It states that organic fruits and vegetables must be grown without the use of chemical pesticides, chemical fertilizers, sewage sludge, genetic engineering, and irradiation. Similarly, organic beef and chicken means that the ani-

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mals were fed only 100 percent organic feed, and that no hormones or antibiotics were administered. For chickens to be considered “free range,� they must have access to the outdoors without a minimum amount of time. Be sure to note, terms like “natural� and “gourmet� are actually quite misleading since they have no true guidelines or established regulations. Best to choose USDA 100 percent certified organic products.

What Is Farm To Table? The popularity of “farm to table� restaurants is growing. This buzz word refers to a chef’s ability to buy food directly from a near-by farmer, rather than through some type of warehouse or mass-produced system. Generally, the closer you are to the source of your food, the fresher it will taste. Chefs recognize this correlation between proximity to farmers and the quality of the food, so more and more restaurants are joining the “farm to table� trend. It’s a little easier to gather your food locally in places like California and Oregon. Chefs in Maine or Minnesota might find that sourcing all of their food locally through the winter months is tough to do. The important thing is that being in the height of summer in the garden state of New Jersey, our food selection is prolific and ideal. Now is certainly the time to take advantage of all of New Jersey’s fresh local offerings. Trust us, you’ll miss those blueberries planted down the street, come January. Which CSA Program Is Right For You?

Being located in central New Jersey has its perks, including great access to different CSAs, which gives consumers weekly access to local seasonal food directly from a farmer. Consumers love it because they get ultra-fresh food on a regular basis, while farmers receive up-front financial support for their farm business.

There are variations amongst the CSA model. For example, some programs allow for individual shares, rather than just family-sized shares (perfect for a single person or a small household). Also, some CSAs require you to visit the farm at least once per week to pick-up your produce, while others deliver to your doorstep. Notably, not all CSAs are confined to produce. Some farmers include the option of receiving eggs, meats, cheese, homemade bread, or fresh cut flowers. Here is a listing of CSAs in our area:

s #HERRY 'ROVE /RGANIC &ARM 11 Carter Road, Princeton, N.J. (609) 306-5139. s (ONEY "ROOK /RGANIC &ARM 260 Wargo Road, Pennington, N.J. (609) 737-8899. s 'RIGGSTOWN 1UAIL &ARM AND Farm Market, 484 Bunker Hill Road, Princeton, N.J. (908) 359-5218. s 0ARADISE /RGANIC &ARMS LLC, 139 BordentownGeorgetown Road Chesterfield, N.J. (732) 329-0999 s !NCHOR 2UN &ARM #3! 2578 Second Street Pike, Continued on Next Page

New Jersey Seasonal Food Calendar January-April Asparagus Spinach

May-June Blueberries Cherries Strawberries Asparagus Beets Broccoli Collards Cucumbers Lettuce Onions Peas Snap Peas Squash Spinach

Potatoes Snap Peas Squash Sweet Corn Tomatoes

September-October

Apples Cranberries Grapes Peaches Nectarines Pears Raspberries Beets Broccoli Cauliflower Collards Cucumbers July-August Eggplant Apples Lettuce Blackberries Lima Beans Blueberries Okra Peaches, Nectarines Onions Pears Peppers Plums Potatoes Raspberries Pumpkins Beets Squash Broccoli Sweet Corn Collards Proposal/Estimate Tomatoes Cucumbers November-December Eggplant Cranberries Lettuce Beets Lima Beans Cauliflowers Okra Collards Onions Lettuce Peas Peppers Peppers

all gluten free and delicious!

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Supporting Local Food Production Tastes Great and Is Healthy

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TOWN TOPICS, PRINCETON, N.J., WEDNESDAY, JULY 17, 2013 • 14

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Continued from Preceding Page

Wrightstown, Pa. (215) 5981519. s "LOOMING 'LEN &ARM #3! 98 Moyer Road, Perkasie, Pa. (215) 257-2566. s - Y E R O V &A M I L Y &A R M CSA, 306 Elephant Road, Perkasie, Pa. (215) 2493145.

s /PEN !CRES #3! 2IVer Road, Upper Black Eddy, Pa. (646) 408-1844. Your Neighborhood Farmer’s Market A CSA is not right for everyone. Maybe you don’t know what to do with eight pounds of cabbage or you simply can’t eat your weight in zucchini for two months. For these reasons, your neighborhood

farmer’s market is the perfect solution. At a farmer’s market, you can pick and choose not only what types of produce you prefer, but the quantity as well. Do you love to make your own pickles? Buy yourself a heap of cucumbers. Allergic to peaches? Steer yourself towards the strawberries, instead. Central New Jersey and Bucks County have a reliable slew of farmers markets to select from. Most of these markets operate from late spring through October with the widest selection of products popping-up in late summer and early autumn. When visiting your farmer’s market, it’s helpful (and environmentally sound) to bring your own re-usable plastic bags. Better yet, bring your cooler and keep all of that delicious lettuce extra-crunchy. The farmers’ market is also a wonderful place to support your local bakers, artisans, butchers, and craftsmen. Don’t forget that supporting the individual maker is what community is all about. Here are some of the larger local farmer’s markets: s 0RINCETON &ARMERS -ARKET Thursday, 11 a.m. to 4 p.m., 55 Hinds Plaza, Princeton. s "RICK &ARM -ARKET &RIDAY 7 a.m. to 7 p.m., Saturday, 8 a.m. to 6 p.m., and Sunday 8 a.m. to 1 p.m., 65 East Broad Street, Hopewell. s 0ENNINGTON &ARMERS -ARket, Saturday, 9 a.m. to 1 p.m.. 101 Rt. 31 South, Pennington. s #APITAL #ITY &ARMERS -ARket, Thursday, 11 a.m. to 2 p.m., East State Street (between Warren & Broad Streets), Trenton. s 4RENTON &ARMERS -ARKET Saturday, 9 a.m. to 6 p.m.

15 • TOWN TOPICS, PRINCETON, N.J., WEDNESDAY, JULY 17, 2013

Eat Fresh, Eat Local

FRESH JUICES FOR SALE: Brick Farm’s Anthony Cappadona and Emily Rogalsky make juices at the market’s fresh juice bar in Hopewell.

and Sunday, 10 a.m. to 4 s .ONE 3UCH &ARM -ARKET s +ERR S +ORNSTAND -ONDAY p.m. 60 Spruce Street, through Saturday, 11 a.m. Monday-Friday, 8 a.m. to Trenton. to 6 p.m. and Sunday 11 6:30 p.m. and Saturdaya.m. to 5 p.m. 317 PenSunday, 8 a.m. to 6 p.m., s 7EST 7INDSOR &ARMERS -ARnington Rocky-Hill Road, 4493 York Road, Buckingket, Saturday, 9 a.m. to 1 Pennington. ham, Pa. p.m. Princeton Junction Train Station off of Alexan- s .EWTOWN &ARMERS -ARKET s -ALLERY S 'RAZIN -EATS der Road, West Windsor. Monday through Saturday, Thursday, 9 a.m. to 6 p.m., 8 a.m. to 7 p.m. and Sunday Friday 9 a.m. to 7 p.m., and s (UNTERDON ,AND 4RUST &ARM8 a.m. to 5 p.m. 382 County Saturday 9 a.m. to 4 p.m., ers Market, Sunday, 9 a.m. Highway 518, Skillman. 2150 South Eagle Road, to 1 p.m. Rt. 12 Circle, 111 Newtown, Pa. Mine Street, Flemington. Continued on Next Page s 3ERGEANTSVILLE &ARMERS -ARket, Saturday, 8:30 a.m. to noon, Rt. 523 and 604, Sergeantsville. s &RENCHTOWN &ARMERS -ARket, Sunday, 10 a.m. to 2 p.m. 4 Kingwood Avenue, Frenchtown. s 3TOCKTON -ARKET &RIDAY June~October 3 to 7 p.m. (limited vendors), Saturday 9 a.m. to 4 at Rosedale Mills, p.m., and Sunday 10 a.m. 101 Rt 31 North to 4 p.m. 19 Bridge Street, Stockton.

Pennington Farmers Market Saturdays 9am to 1pm

OPEN HOUSE wine tasting

taste, tour, explore and more

Saturday, July 27th 10:00 am - 4:00 pm 112 Ryders Lane, New Brunswick, NJ Tours * ”Ask the Experts” Clinic * Plant Sales * Market Vendors * Garden Talks * Hands on Kids Activities * Wine Tasting ($10 per person fee, which includes a souvenir glass. Must be 21 and older) General admission policy $7.00 per person and children 13 and under are free. For more information and a complete schedule of the days events please visit: http://rutgersgardens.rutgers.edu/openhouse.html

TOWN TOPICS, PRINCETON, N.J., WEDNESDAY, JULY 17, 2013 • 16

Eat Fresh, Eat Local Continued from Preceding Page

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s 4ERHUNE /RCHARDS -ONDAY through Friday, 9 a.m. to 6 p.m. and Saturday through Sunday, 9 a.m. to 5 p.m., 330 Cold Soil Road, Princeton. s 6ILLAGE &ARMS -ONDAY through Sunday, 10:30 a.m. to 6:30 p.m., 3020 Main Street, Lawrenceville. Shrink Those Landfills Thanks to Princeton’s Curbside Food Waste Program, you can keep your family’s leftover food waste out of landfills and instead add it to a nutrient rich compost pile! The compost process just needs or-

ganic waste, soil, water, and oxygen to start working. The end product is a fiber-rich, carbon-containing humus that becomes part of the food web and doesn’t end up taking up space in a landfill. Kitchen waste like fruit and vegetables, eggshells, coffee grounds, fish bones, corncobs, and pizza boxes can be added to your own personal composting bin. Once a week, Princeton residents can leave their green town-issued bin near the curb for the Township to empty. To learn how to sign-up, call the Princeton Township Public Works Department at (609) 688-2566.

Think Global ~ Buy Local Since 1939 Peterson’s has been offering Farm Fresh Seasonal Produce t 5PNBUPFT t 4XFFU $PSO t 1FBDIFT t 1FQQFST t ;VDDIJOJ t $VDVNCFST t 'SFTI #BTJM t 1PUUFE )FSCT TUBSUJOH BU

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Gourmet foods. Meals to take home.

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On the square in historic Carversville, Pennsylvania. (215) 297-5353 | maxscarversvillegrocery.com

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Dig in at Waldorf

School of Princeton

NJ’s Only Waldorf School 18 months–8th Grade

• 1-Acre Biodynamic/Organic Garden • Gardening Curriculum in the Grades • Next to Orchard Farm Organics CSA • Nature-Filled Summer Camp

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TASTE PLACE

• Third Grade Farm Trip

A Farm to Table Event

Summer Camp Farm Market 2012

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TASTE OF PLACE — A Farm to Table Event

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Wood-Fire Grilling Live Music Wine Tastings Children’s Activities Meet the Farmers

R E S E R VAT I O N S $49 per adult | $15 per child (children under 6 free)

Call Eno Terra 609.497.1777 to reserve. All proceeds to benefit the Stony Brook-Millstone Watershed Association and the Suppers Program.

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ven on a heavy July afternoon, the garden is abuzz with activity. White butterflies flit among tall asparagus fronds; bees bobble atop purple Echinacea blossoms. And then there are the campers, long-legged kids in T-shirts and bathing suits, bagging kale, plucking onions. At the Waldorf School of Princeton, it’s summer as usual.

botany or the Hanging Gardens of Babylon. “ [ T he par t nership ] just makes sense,� says Bet h Zeitler, volunteer coordinator for Cornerstone Community Kitchen. “TASK serves nutritious, hearty meals, and it’s helpful to know we’ll have something every week, and FOLKS REALLY APPRECIATE IT 6OLunteers comment on how fresh and lovely everything is.� Waldorf School of Princeton’s summer camp runs every year from late June or early July to early August, and offers a va-

riety of specialty sessions for children ages 4 through 14. Gardening, farming and sustainability are integral parts of the Waldorf curriculum, which is used in more than 1,000 schools worldwide. Waldorf School of Princeton is the only Waldorf school in New Jersey, offering programs for children from 18 months to 8th grade. To find out more, visit www. princetonwaldorf.org. For more information on TASK and Cornerstone Community Kitchen, visit www.trentonsoupkitchen. org, or e-mail cck@princeton umc.org.

The school’s 1-acre organic/ biodynamic garden provides a bounty of educational and recreational opportunities. The youngest children visit and enjoy snacks from the garden, while elementary and middle school campers act as stewards, learning how to care for plants, grow and cook fresh food (over a cook stove or campfire), dry herbs, and create handmade teas, soaps, and spices. And then there are the Tuesday harvests for the Trenton Area Soup Kitchen (TASK). For the second consecutive year, Waldorf School of Princeton is partnering with TASK to share locally grown, healthy food with those in need. Each week through season’s end, the school delivers lettuce, kale, tomatoes, basil, oregano and more to the Princeton United Methodist Church, which houses TASK’s Pr inceton branch, Cornerstone Community Kitchen, for its Wednesday dinners. Suzanne Ives Cunningham is the school’s gardening teacher and, as of this year, summer camp director. Recognizing the natural relationship between children and gardens, she sees the afternoon program as A CORNERSTONE COMMUNITY KITCHEN volunteer preps a dina great way to engage camp- ner salad using greens from the Waldorf School of Princeton ers and counselors. Last year garden. she offered a 2-week specialty camp session that focused on the garden; this year, the garden program is open all 6 weeks of camp operation, starting at 1:30 p.m., when morning camp groups adjourn, and ending at 3:30. “It’s important for kids to get a sense of the cycle of food,� says Cunningham, who works with Waldorf School of Princeton students year round in the ," garden. “If they’re only here . / . ! " * for camp, this may be their 0,"

& 1 -- first chance to really see where food comes from. And they see + 1 2 us pass it on; they learn how important it is to be part of a 3 3 community that values healthy 4 - - &"-" food. “If they’re [Waldorf School of Princeton] students, they get to reap the fruits of their labor, literally.� In most grades, &'( the children plant, study, prep, harvest, cook, or compost. Their work outside supports their work in the classroom, ! " # # $ % " # $ " # whether a lesson block on

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Waldorf School Garden Benefits Students, Campers, and Community

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DELICIOUS | HEALTHY | SUSTAINABLE LOCAL Grass-fed meat is the healthy red meat, good for you, good for the land and humane for the unconďŹ ned animals. Come visit our farm store at 105 Crusher Road, Hopewell. Just call or email ahead (609) 466-0277, grassfedbeef@gmail.com

17 • TOWN TOPICS, PRINCETON, N.J., WEDNESDAY, JULY 17, 2013

Outdoor Dining Never Looked So Good!

TOWN TOPICS, PRINCETON, N.J., WEDNESDAY, JULY 17, 2013 • 18

Blue Moon Acres Farm Market in Pennington Offers Certified Organic Produce and More

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omething this good comes along once in a blue moon!� says Jim Lyons, with a smile. Describing the origin of his Blue Moon Acres Farm and Blue Moon Acres Farm Market, he is proud of this family business he started with his wife Kathy Lyons in 1992.

IT’S NEW To Us

“Our farm began 21 years ago in Buckingham, Pa.,� he explains. “In the beginning, it was a Community Supported Agriculture (CSA) operation. People would buy a share, and then come and get their vegetables.� The Lyons started growing a small variety of greens and produce, and within a few years, the focus shifted to microgreens — small specialty greens for garnishment, especially in fine restaurants. “We started with three restaurants in New York, and

now we provide microgreens for 280 restaurants in New York and Philadelphia,� says Mr. Lyons. “When I first told my father about my work in farming, he said ‘Get a real job!’ Now, he’s a big supporter.� Top Quality Produce In 2007, the Lyons purchased 63 acres on Willow Creek Drive (just off Titus Mill Road) in Pennington. “We went from seven to 70 acres,� reports Mr. Lyons. “We came to Pennington because we needed more acreage. In addition to selling microgreens to the top restaurants and caterers in the New York/Philadelphia corridor, we now also operate markets at both of our farms.� Ensuring that he can offer top quality produce to customers is a priority, and the Lyons have done extensive research about proper farming techniques. “We are certified organic.� points out Mr. Lyons. “We use only natural methods in our growing process — no chemical pesticides, herbicides, fertil-

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Sponsored by Bank of Princeton, JMGroup, Borden Perlman, Callaway Henderson, Terra Momo Group, Pr. Public Library, Agricola, Princeton

izers, or growth regulators. The premise now is the same as it was in the beginning: to grow good quality food that is in accordance with sustainable agriculture procedures. “Our goal is to produce the healthiest, most nutrient-dense foods in the most sustainable way possible,� continues Mr. Lyons. “To achieve this, our focus is primarily to encourage the numbers and diversity of beneficial micro-organisms in the soil. With healthy soil microbiology, growing crops becomes easier. Without it, the farming methodology would require an ever-increasing amount of chemical fertilizers, pesticides, fungicides, herbicides, and no doubt, genetic modification, to attempt to achieve the same yields, all the while producing what I feel would be a nutritionally inferior crop. “The interaction of the various microbes with one another and with the roots facilitates nutrient cycling and nutrient uptake by the plants. “A good balance of bacteria to fungi in the soil also helps create good soil structure by the formation of soil aggregates. With good structure comes more pore spaces in the soil allowing the soil to, among other things, retain water better. Roots are also able to go deeper because soil is not compacted. “Disease issues become less of a problem because the healthy microbes cover the plant top to bottom. So when a disease spore lands on a plant leaf or a root is attacked, the diseases are not able to compete because the surface of the leaf or root is already covered with healthy mircro-organisms. Also, even weeds can be lessened by enhancing the fungal populations in the soil.� Long Grain Rice In addition to the microgreens, Blue Moon Acres Farm grows baby greens (the next step up) and kale, chard, collards, kohlrabi, corn, red cabbage, and tomatoes. The Lyons also look forward to having blueberries soon, strawberries, and ultimately fruit trees. We have also started growing long grain rice and arbo-

EVERY THURSDAY 11am to 4pm through November 21

Hinds Plaza next to Princeton Public Library

delicious local produce and variety of vendors Live Music 12:30 to 2:30 www.princetonfarmersmarket.com

rio (Italian rice for risotto) as well as 30 other strains. The chefs at the restaurants are very happy about this,� reports Mr. Lyons. Customers will also find beets, beans, and broccoli, carrots and corn, onions, potatoes and peppers, as well as spinach, squash, and turnips, among many other choices. “We have three categories of produce: our own, which is organic, other organic, and local, which can also be organic,� explains Ashley Lyons, director of sales and marketing, and the daughter of Jim and Kathy Lyons. “We use the word ‘traceable’ about the products we have. We have a carefully curated selection. We know what farm or company they come from, and we have a personal relationship with the owners.� In addition to produce, the farm market carries a variety of other items, including local area jams, jellies, honey and bee pollen, homemade ketchup, cheese, ice cream, chicken, soaps and lotions, coffee and tea, and various soft drinks, bread, and homemade chocolates. The market also features a cafe, with chocolate and plain croissants from the Te r r a M om o B a ke r y i n Princeton, various muffins, biscotti, and other specialties. “We have coffee beans from Coffee Scoop,� notes Ms. Lyon. “The beans are organic and Fair Trade. Also, the decaf uses the Swiss Water process and no chemicals.� O Wow Cow Creamery Laurie’s Chocolates from Bucks County, Pa. are another treat. The hand-crafted, award-winning chocolates are available in many varieties, including the popular chocolate peanut butter “Buckeyes�. “We have small batch ice cream from O Wow Cow Creamery in Pennsylvania,� adds Ashley. “We also carry ice cream from the Bent Spoon in Princeton.� The variety of breads includes baguettes and batards from Terra Momo Bakery and loaves from Berkshire Mountain in Vermont. Blue Moon Acres is the only establishment in the area to carry Berkshire Mountain bread, points out store manager Natalie Rockwell. Pasta from Lucy’s Ravioli in Princeton, cheeses from Cherry Grove Farm in Lawrenceville, and chicken pot pies and fruit pies from Griggstown Farm are other popular items. Ms. Lyons also points out the lavender soaps, lotions, and sachets from Pear Valley, owned by her aunt and uncle, Patti and George Lyons. “These are all natural products, with no chemicals.� Customers also enjoy the variety of seasonal fresh f lowers from the garden Kathy Lyons has planted. Blue Moon Acres Farm Market prices cover a range, and include small coffees at $1, croissants at $2.50, muffins at $2, and baguettes at $2.50. Series of Events The Lyons family look forward to holding a series of events in the summer and fall. “On Saturday, July 14, we will have a special din-

FAMILY FARM: “We started the farm store in 2012. We wanted to do something for the community. We are a small full-service high quality market with produce from our own fields and products from others who share our ideas. Every farm and company whose products we carry is carefully vetted.� Shown left to right in the Blue Moon Acres Farm Market in Pennington are farm store manager Natalie Rockwell, farm manager Scott Morgan, and sales and marketing director Ashley Lyons. ner created by elements’ chef Scott Anderson, using our own certified organic produce,� reports Ms. Lyons. “A part of the proceeds from ticket sales will benefit the Trenton Area Soup Kitchen.� In August, an outdoor barbecue is planned, followed by a Far m Camp - out in September, Fall Harvest in October, and holiday Open House in December. Ms. Lyons adds that she is very proud to be part of the family business. In addition to her parents, her sister Alissa and brother Chris take part in the farm’s operation. “I can’t imagine doing anything else,� she says. “I enjoy the fact that we are taking care of the land in a way that will leave it better

than when we found it. And, with the store, in connecting with the local producers and growing our own produce, we are reaching out to the community. The support from the community for quality food continues to grow. People appreciate what we have, and they are knowledgeable about it. They are informed consumers. “We look forward to expanding what we offer and to taking on the challenge of growing whatever we can grow in the area.� Blue Moon Acres Farm Market is open Wednesday, Thursday, Friday 9 a.m. to 6 p.m., Saturday and Sunday 9 to 5. (609) 737-8333. Website : w w w.bluemoon acres.net.

Wildour Corn Cakes

(served with mango salsa and avocado cream) Marlyn Besner, Owner Wildour Bakery, Lawrenceville, NJ

Ingredients: 4 ears of corn 1 red pepper ½ jalapeĂąo pepper 1 bunch scallions 1 bunch cilantro 4 eggs separated Âź cup corn meal ž cup our (all purpose gluten free blend) â…“ cup water 1 tblsp baking powder 1 tsp salt

Procedure: Veggies: Cut corn from cob; dice peppers; slice scallions; chop cilantro. Batter: Separate whites. Place yolks, our, salt, cornmeal, baking powder and water in bowl and whisk to blend. Mix in vegetables. Beat egg whites until they form stiff peaks. Fold whites into batter Ladle ½ cup onto greased frying pan. Form pancakes and cook over med-high heat for a minute, ip. Cook for another minute. Serve with mango salsa and avocado cream. Do you have a recipe to share? Please contact Erin Toto at: erin.toto@towntopics.com.

Sponsored by

B

rick Farm Market has recently opened for business at 65 East Broad Street in Hopewell. Robin and Jon McCo naughy have a mission : he alt hy e at ing, hu mane treatment of farm animals, environmental responsibility, sustainability, and a local focus. “The demand for healthful, local products has always driven our desire to become farmers. Like most p eople who c are ab out healthful food, we want to know about everything that goes into creating what we serve to our family and friends. After a lot of research, we decided that if you want something done right — do it yourself! We started Double Brook Farm in earnest in 2006. Our passion for a local, sustainable, and humane operation has guided our approach to the farm from day one.” As interest in and demand for the high quality products the McConaughys were providing grew, they expanded their operation to include raising sheep, pigs, and turkeys in addition to the cattle and chickens. They also cultivated a section for veg-

etables, including lettuce, carrots, potatoes, onions, tomatoes, and a variety of herbs and other produce. Now, where to sell all this high quality, fresh, local food? Dedicated Outlet As Ms. McConaughy explains, “We created Brick Farm Market to be the dedicated outlet for the farm — a full-service market within a stone’s throw of the source: Double Brook Farm. The market enables us to interact with our customers and share with them how the food they are buying is grown, raised, or made.” Opened at 65 East Broad Street in Hopewell on May 17 at the former location of the Malek Chevrolet building, the market offers a variety of items either from the farm, made on the premises, or from like-minded vendors who share the McConaughys’ mission. “With the Brick Farm Market, Double Brook Farm, our restaurant, Brick Farm Tavern (to open in 2014), we have a local sustainable operation that takes food from farm to market to table, and then back to the farm in the form of compost or animal

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feed. Three entities that rely on each other to create a full-circle model of responsible food creation and consumption. “What you will find at the market reflects a culmination of informed choices and best practices. From selecting the seeds we grow, to humane animal treatment, to limiting our fossil fuel needs with clean energy, to preparing recipes with choice ingredients to educating the customers, we are taking some of the guess work out of nutritious, local, sustainable shopping.” Brick Farm Market offers an attractive, convenient two-story setting in which to display the variety of items. Upstairs, the butcher shop features artisanal cuts of beef, pork, lamb, and chicken, charcuterie, and cheese. A long counter offers ample space for seating. Dow nstairs, customers will find a juice/water/coffee bar, creamery (ice cream and other dairy), produce and herbs, bakery, and prepared foods. Tables are available for sit-down eating. Amazing Team The Brick Farm Market staff is friendly and knowledgeable, and happy to answer customers’ questions. “We have very passionate, dedicated people working with us,” says Ms. McConaughy. “An amazing team of people. We want to be able to delegate and have a real partnership with them.” General manager Deeann Lemmerling was previously with Bon Appetit in Princeton. Co -manager Jer r y Baker is also a sommelier. Karen Child, formerly of The Village Bakery in Lawrenceville, is in charge of the bakery, and everything is made on the premises, including bread, croissants, cookies, brow nies, Danishes, cupcakes, tarts, and cakes. Bob Martinez, director of the creamery, makes the ice cream on-site. Single and double scoops are available in cones and cups, as well as quarts and pints. He is experimenting with new seasonal flavors in addition to the traditional vanilla and chocolate. Current specialties are blueberry gelato, salted caramel, and summer rum raisin. Ultimately, 32 flavors will be offered seasonally. Chef Chase Gerstenbacher is in charge of the prepared foods, including rotisserie chicken, braised beef, chicken pot pie, shepherd’s pie, among many other dishes. He is also responsible for producing beef stock. “We make our own bacon and sausage,” adds Ms. McConaughy, “and we also have a charcuterie, Salumeria Biellese, a certified slow food charcuterie in Jersey City, which uses our meat to make the prosciutto and other specialties.” Michel Lemmerling, former owner of Bon Appetit, is the cheese guru (a “Taste Fromage”), and as Deeann Lemmerling points out, “We have an interesting cheese selection — all local, including brie-style, cheddar, Sw iss, and gouda- st yle. Michel is an expert with cheeses around the world,

and he is enjoying this new adventure, finding the best local cheeses. “Aging Caves” “ We a ls o have ‘Ag i ng Caves’ for cheese and meat in three refrigerators, and customers can look into these and watch it being aged.” Wooden bins are filled with a variety of vegetables and herbs, and Ms. Lemmerling explains that the bins were made of recycled wood from a former church in Trenton. “We also kept some of the vintage signs from the Malek Chevrolet dealership.” A mong the tempting treats customers can eat at the market or take out is the signature hamburger for $8; a variety of panini sandwiches for $7; breakfast dishes (served from 7 a.m. to 11 a.m.), including eggs benedict, egg white scramble with roasted potatoes, cheddar, and greens; and breakfast croissant egg, cheese, with choice of ham, chorizo or country sausage, ranging from $5 to $7. Large plates include roasted sausage sampler, beer braised short r ibs, and half rotisser ie chicken — natural or BBQ, among others. Ms. McConaughy looks forward to Brick Farm Market becoming an important part of the community. “People are really enjoying the fact that everything is local, and I know they will love having the store here. We have local employees, and we will be a local place. I can’t wait to come in and see the place humming. “Also, we are a local market, and we can run out of things. It will reflect the season. We offer what a local

19 • TOWN TOPICS, PRINCETON, N.J., WEDNESDAY, JULY 17, 2013

Brick Farm Market — The Food You Want From The Farmer You Know

FARM TO TABLE: “Someone can come in, have a ham and cheese sandwich on Rye with lettuce, and know that everything was grown or made within a five-mile radius. This is really farm to table.” Robin McConaughy, proprietor of the new Brick Farm Market in Hopewell, also owns Doublebrook Farm, which raises pastured, grass-fed cattle, pigs, sheep, chickens and turkeys, and in addition, features an extensive area for vegetables and herbs. Ms. McConaughy is shown spraying her sheep with apple cider vinegar to help reduce flies. farm can provide. We don’t sell anything here unless we have grown it or made it. The exceptions are coffee and drinks, but they are local. Our stipulation is : did it come from the farm? If not, is it local? If it is not local, is it within a 100-200 mile radius? And is it from a company that supports our mission of fair trade and sustainability? We will continue to evolve, and we like to show that a local farmto-table operation can be profitable.” Brick Farm Market offers a number of other items for sale, such as coffee and travel mugs, baseball caps, T-shirts, and canvas shop-

ping bags, all featuring the friendly Brick Farm Market rooster logo. Fair trade large woven bags are offered for shoppers to use in the store. Gift cards are also available. The McConaughys landscaped the property surrounding the building, and t he ample park ing is a plus. Hours through June are Thursday 7 a.m. to 7 p.m., Friday and Saturday 8 to 6, Sunday 8 to 1. Starting in July, the market will be open Tuesday through Sunday 7 to 7. (609) 466-6500. Website: brickfarmmarket.com. —Jean Stratton

For over 20 years Acacia has been satisfying patrons and critics alike, offering ‘farm-to-table’ inventive cuisine and unmatched service. Lunch Tue - Fri: 11:30 - 2:30 Dinner Tue - Thur: 5:30 - 9:00 Fri: 5:30 - 10:00 | Sat: 5:00 - 10:00 | Sun: 5:00 - 9:00

Acacia offers the perfect atmosphere and cuisine for your next special occasion. Weddings, showers, birthdays and milestones are all welcomed! On premise and off premise catering are both available. Call us today to help you plan your next event!

$10 will be taken off your next meal at Acacia with the mention of this ad. Can not be combined with other offers. Only one per table.

2637 Main Street Lawrenceville NJ 08648 Phone / Reservations: 609-895-9885

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