Apples, Paris, Pumpkin pie

Apples, Paris, Pumpkin pie

Whether you mull it, spike it, or sip it, apple cider is synonymous with autumn and here at Homestead, we’ve got Melick’s premium and unfiltered available for whatever way you cider. Pressed at their New Jersey cider mill from September through January, Melick’s is cold pasteurized to preserve the full taste and flavor of their freshly picked apples.

Consider the apple — an ancient fruit revered by Romans and Greeks as a symbol of love and beauty. “It is remarkable how closely the history of the apple tree is connected with that of man,” contemplated Henry David Thoreau. Brought to America somewhere in the 1600’s and cultivated on most farms during the settlement of the United States, there are now over 100 varieties grown commercially and Homestead has stocked some of your favorites—Macoun, Red Delicious, Golden Delicious, Honey Crisp, Fuji, and McIntosh.

Paul Cezanne once said, “I will astonish Paris with an apple,” and went on to create timeless masterpieces using the iconic apple as inspiration and subject. Celebrate your own creativity by picking up a few varieties of your choice and simmering up a batch of simple applesauce or baking an apple pie. Speaking of pies, we carry delectable ones, including pumpkin, a seasonal favorite which would probably taste amazing accompanied by a pint of our Bassett’s Salted Caramel Pretzel ice cream.

Looking for ideas for Meatless Monday cooking? Homestead’s escarole is the perfect main ingredient for making a simple but hearty supper like this Cannellini Bean and Escarole Soup. Another idea? Any of our squash is the perfect start to a healthy, satisfying Buddha Bowl.

Mums, Cabbage, pumpkins, gourds, Indian Corn — we’ve got it all. The autumnal cornucopia is bursting here at Homestead. Stop by for your share of the seasonal bounty..

Fresh produce every day. Locally grown produce in season. Homemade lunches and dinners to go. Fresh-baked award-winning pies.

© 2018 Homestead Farm Market

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The Bushel, The Baker, The Campbell’s Soup Maker

The Bushel, The Baker, The Campbell’s Soup Maker

All good things are worth waiting for and Homestead’s July trio of tomatoes, corn, and peaches is about to bring the wait to sweet fruition. Whether you’re looking for sweet, savory, or somewhere in between, this month’s bounty of fruits and vegetables will provide you plentiful options.

While the old farmers’ adage, “knee high by the Fourth of July,” may be a bit off between the science of genetics and the delay of the 2018 growing season, Jersey corn has finally arrived! However you measure it, at 800 kernels and 16 rows per ear, corn makes a delicious addition to summer meals.  Try grilling them with this fun recipe for Crazy Corn (Elotes Callejeros),  courtesy of one of my favorite chefs, Pati Jinich.

Summer peaches make their debut this week and withNJ ranking 4th nationally in production, it’s no wonder there are more than 100 varieties available from the 5,500 acresof orchards throughout the state.  With names like Obsession, Devotion, and Temptation, the promise of a fresh and fragrant peach for snacking or baking is irresistible.  Now that I own an ice-cream maker (and I highly encourage you to purchase one too), I’ll be churning up a batch of Stella Parks Bourbon Peach Brown Sugar Ice Cream Recipe since she’s the whole reason I purchased an ice-cream maker tobegin with!

Expect Jersey tomatoes to roll in on the 14th.  Technically a fruit, but legally labeled a vegetable in 1893,  the iconic Jersey tomato is a staple ingredient in everything fromTrenton Tomato Pie to Campbell’s Soup.  Any way you slice it,  you’re in for a juicy, tasty treat, and here’s Ina Garten’s marvelously delicious recipe for Tomato and Goat cheese tarts.  You can always count on her to keep it easy.

Fresh produce every day. Locally grown produce in season. Homemade lunches and dinners to go. Fresh-baked award-winning pies.

© 2018 Homestead Farm Market

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The Asparagus Has Arrived!

The Asparagus Has Arrived!

The ancients appreciated their asparagus. Long before Clarence Birdseye and his US Patent #1,773,079 marked the inception of the modern frozen food industry, Emperor Caesar Augustus had an “Asparagus Fleet”— an elite military unit complete with the fastest runners, who would carry asparagus spears high into the Alps to be frozen for later use. Caesar, in fact, coined the term “Velocius quam asparagi conquantur”—literal translation “faster than cooking asparagus,” colloquially meaning, “get going already.”

Once dubbed the “Vegetable of Kings,” even King Louis XIV’s affinity for asparagus was so passionate he had them cultivated in greenhouses so he could enjoy them year round. The Greek Physician Galen touted the health benefits of asparagus during the second century AD and his claims hold great truth with this vegetable that’s low in calories and a good source of vitamins, minerals, fiber, and protein.

Homestead’s fresh asparagus has arrived from Katona Farms, a fourth-generation operation for over 60 years, dedicated to cultivating Jersey fresh fruits and vegetables. This versatile veggie can be wrapped in prosciutto, tossed in pasta, broiled, baked and grilled. But sometimes, simplicity is what best suits a fresh quality ingredient. Try this delicious recipe for Lemony Roasted Asparagus, courtesy of Cookie and Kate:

INGREDIENTS

Basic roasted asparagus

1 large bunch (about 1 pound) fresh asparagus
1 to 2 teaspoons olive oil
Salt, to taste
Freshly ground black pepper, to taste

My seasonings (use one or all, like I did)

Zest and juice of 1/2 medium lemon, preferably organic
Lemon wedges, from the remaining 1/2 lemon
Sprinkle of finely grated Parmesan cheese (optional)
Small handful fresh mint, finely chopped
Light sprinkle of red pepper flakes

Other options

Pat or two of butter
Garlic butter
Light drizzle of balsamic reduction or regular balsamic vinegar
Toasted sliced almonds

INSTRUCTIONS

Preheat the oven to 425 degrees Fahrenheit. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
Line a large, rimmed baking sheet with parchment paper for easy cleanup. Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
Bake until the asparagus is tender and roasted to your desired level of doneness (I may have left mine in a little longer than necessary, but I like the crispy tips). Very thin asparagus, like the kind shown here, will take as little as 10 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
Transfer the roasted asparagus to a serving platter and season however you’d like. You could keep it simple with a squeeze of lemon juice, or just Parmesan, or add a pat of butter or drizzle of balsamic vinegar. For my variation here, I grated the zest of about half a lemon over the asparagus using a Microplane, then squeezed the juice of half of a lemon over it, and garnished with a few lemon wedges, for good measure. Then I grated some Parmesan over the dish, followed by a light sprinkle of chopped mint and a very light sprinkle of red pepper flakes.

Fresh produce every day. Locally grown produce in season. Homemade lunches and dinners to go. Fresh-baked award-winning pies.

© 2018 Homestead Farm Market

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29th Season Opener by Susan Welsh

Welcome to another season of freshness with Homestead Market. We first opened our doors in 1989, the same year the Slow Food movement was officially founded with its mission to provide food that is “fresh and healthy, free of pesticides and chemicals, and produced and accessed in a way that’s beneficial to all – from the farmer to the eater.” Here at Homestead, we embrace those same values by providing you with local, delicious, high-quality products. 
This season we’ve added Mangalitsa pork to our selection of meats. Mangalitsa or “Mangalita” is an Old World breed and traces its roots back to the Austro-Hungarian Empire. Often referred to as “the Kobe beef” of pork due to it’s melt-in-your-mouth, buttery flavor, it’s also high in Omega-3 fatty acids and antioxidants.  
Our cuts of Mangalitsa include bacon, ham, and ground meat all from Eagles Nest Farm in Stockton. A diet of grains, vitamins, and sunflower seeds imparts the meat with its nutty flavor. Now that BBQing weather is right around the corner, why not fire up a Mangalitsa Burger? Here’s a recipe from Ray Ray’s Hog Pit featured on Diners Drive-Ins and Dives:  Mangalista Brat Burger.
We continue to offer homemade lunches and dinners to- go, our award-winning pies, a variety of soups and our Thai food prepared by in-house chef Bhu. As always, there’s also plenty of local produce and proteins for you to make your own delicious meal.
 
Spring is in bloom at Homestead! Our lettuces and pansies, herbs and tomato plants are just waiting to be planted in your home garden. Plus we’ve got you covered for every gardening need from soil and seeds to tools and potting supplies.
We look forward to seeing you, our loyal customers, and spending another season together celebrating the bounty of our local farms and the blessings of our community.
Autumn Leaves of Splendor and Bountiful Wares of Vendors

Autumn Leaves of Splendor and Bountiful Wares of Vendors

Soon the autumn leaves of red and gold will appear and at Homestead the harbingers of autumn have begun to debut—pumpkins, corn stalks, and gourds. We’ve also got plenty of apples, including the best-selling Honey Crisp, an apple “designed” to be a crowd pleaser. The Honey Crisp is the result of researcher David Bedford’s use of cross pollination techniques at the University of Michigan. That pleasing crunch and clean fracture in every bite was engineered; the cells of a Honey Crisp are actually twice the size of other apples. Patented from 1991-2008, the Honey Crisp earned the University of Michigan more than ten million dollars in royalties!

Homestead’s Honey Crisps come from Melick’s Town Farm in Oldwick which has been in operation since 1725 and is the largest apple grower in NJ. Winner of Outstanding Farmer of 2017 by the Garden State Culinary Arts Awards, Melick’s has over 650 acres of land with over 20,000 apple trees.

Please join us on October 15 from 1-4 for Local Vendor Day where you can meet the folks from Melick’s Farm as well as lots of our other vendors. There will be pumpkin painting for the kids and delicious samples of a variety of items. Our resident Thai chef, Bhu, will be on hand as well as an opportunity to meet our friends from here:

Fulper Farm, a fifth generation family operation that produces wholesome, quality dairy products using environmentally friendly practices. We’re stocked up on their delicious Ricotta, fresh Mozzarella and Cheddar cheese as well as milk and Plain and Vanilla yogurt.

Griggstown Farm, the gold standard of fresh, antibiotic free poultry. We carry a wide variety of their delicious products—Chicken; Turkey Burgers, Ravioli, Pot Pie; Chicken & Turkey Sausages, and Ground Turkey and Chicken.

Bassett’s, another purveyor of wholesome old-fashioned goodness. Be sure to pick up a pint of their seasonal Pumpkin flavor ice cream for your Fall dessert menu. Quantity is limited, so get yours while it’s still available.

Fall’s chill inspires hearty rib-sticking dinners and veal is the perfect protein to add to your table. It’s loaded with nutrient-rich zinc, niacin, Vitamin B-12 and B-6 and we’ve got rib chops, loin chops and ground veal from Eagle’s Nest Farm. With over 22 years experience, Eagle’s Nest is owned and operated by the Sigle family—Andrea, Bill and their daughter Emily. They raise Holstein calves on their 17 acre farm to provide local, free-range and antibiotic-free veal.

The folks from Mt. Salem Lamb farm will also be on hand. Of course lamb is another nutrient-rich lean source of protein. Try this delicious Roast Lamb with Artichokes and Lemons.

Doug Riexinger. founder of Grandpa Doug’s Soap, is a former chemist who began experimenting with soap-making 7 years ago. Doug was in search of a soap that would be free of the harsh ingredients and chemical additives of commercial soaps. His hand-crafted alternative is soap made from olive, coconut, or red palm oils, whole wheat or oat flour and scented with lavender an essential oil known for its long-lasting fragrance and therapeutic properties.

Meet the guys behind HankSauce, a company created by college roommates Hank, Matt, and Josh who built their brand on a shared passion of the ocean and a summer of farmers markets. Come find out what makes their hot sauce, home-based in Sea Isle City, so hot it flies off the shelves of their local taco shop and everywhere else.

Fresh produce every day. Locally grown produce in season. Homemade lunches and dinners to go. Fresh-baked award-winning pies.

© 2018 Homestead Farm Market

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Why Homestead?

Why Homestead?

Why Homestead? During the five years I‘ve been working (although cooking is too much fun to call it work) at Homestead Farm Market making magic with fresh food in this bustling kitchen I have been able to observe the goings on of this incredible establishment. Today I want to share my insights into why this should be the ‘Go To”’ place to shop for you and your family. My first revelation was understanding the lengths the owners and staff go to in order to live up to their motto ”We’re picky about produce”. Ed, the owner, personally selects all the produce that’s sold in the market. Before anything is put out for sale it’s inspected and in some cases rinsed, trimmed, primped and arranged in the display case with much TLC. During the course of the day this attention to detail continues so that you are insured of the freshest produce around. I’ve witnessed these practices being taken to extremes when the staff hand fills pint containers plucking only the firmest, plumpest, juiciest strawberries, blueberries, tomatoes etc., from a bin insuring that you are getting the crème de la crop!

A second reason to make this one of your daily stops is that they cater to your busy, healthy lifestyle. They offer prepared foods such as salads, sides and protein options. All the meat/fish that makes its way into the deli case is prepped and cooked at the Market. Whether it’s roasted turkey, poached salmon or any meat used in the delectable sandwiches-it’s cooked fresh in the kitchen-there are no processed, high sodium sliced cold cuts! And of course the sides are made with the freshest ingredients from the produce case.  Winter’s behind us –it’s time to think spring – Homestead is re-opening for its 24th season. So come say hi to Debbie, Ed, Dennis and the rest of the gang at the Market. You’ve been missed and everyone here can’t wait to see your smiling faces again. Stay tuned for future posts from the kitchen gnome including gardening tips, maximizing freshness of your herbs, and mango madness.

Fresh produce every day. Locally grown produce in season. Homemade lunches and dinners to go. Fresh-baked award-winning pies.

© 2018 Homestead Farm Market

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