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

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.

© 2020 Homestead Farm Market

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Why Homestead?

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.

© 2020 Homestead Farm Market

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