By Pat Tanner Special Writer
We devotees of local seasonal farmers markets can rejoice! A coalition of likeminded individuals and organizations is indulging our newly found reliance on — in my case, addiction to — everything local. They are mounting special pre- Thanksgiving markets where we can load up on holiday staples, including eggs, breads, pies, mushrooms, honey, cheese, meat, and, of course, seasonal greens, root vegetables, potatoes, and sweet potatoes.
The folks at Slow Food Central New Jersey are kicking off an entire winter season with two simultaneous markets on Friday, Nov. 21 from 5 p.m. until 9 p.m., one at the venerable Trenton Farmers’ Market and another at the Museum of Agriculture at Cook College in North Brunswick. Each market will feature regular and guest vendors and will also include live music, cooking demos, and prepared foods. At the Ag Museum, hands-on activities for children are also planned.
Organized in collaboration with the Lawrenceville Main Street Farmers’ Market, the Rutgers Gardens Farmers’ Market, and the West Windsor Community Farmers’ Market, the simultaneous pre- Thanksgiving markets are being touted as a night out for the entire family. “We expect these Friday night markets to be quite festive,” says Mikey Azzara, a co-organizer.
At the Ag Museum, four New Jersey farms, including Gravity Hill Organic Farm of Titusville, will be joined by Valley Shepherd Creamery, Village Bakery, Pickle Licious, and Readington River Buffalo Company. In Trenton, five area farms, including Terhune Orchards, will join up with that market’s anchors, including Olsson’s Fine Foods and its Polish, Italian, and Mexican provisioners. Also slated are Jersey Gold Honey and Northslope Farm Organic Teas. Common to both markets will be the pies and sweet treats of De Lightbournes and Kennett Square mushrooms of Davidson Exotic Mushrooms.
For me, this means that I can source virtually my entire Thanksgiving dinner ingredients locally. For years I have served local turkey — either the Bourbon Red heritage turkeys raised at Griggstown Farm or the broad-breasted American whites of Lee Turkey Farm in Hightstown — where I also buy brussels sprouts still on the stalk for the recipe, below, that I picked up at our local Wegmans Market a few years back.
Add to that a stuffing made using Village Bakery bread and Terhune apples and cider (below); local carrots glazed with Jersey Gold honey; a casserole of mashed local potatoes, turnips, and onions; a salad of local bitter greens topped with goat cheese rolled in Muirhead of Ringoes’ pear and port butter (see recipe note), and sweet potato pie made with locally grown spuds.
My guests and I will truly be giving thanks to our local farmers and food artisans.
The Thanksgiving markets mark the fourth year of indoor farmers markets under Slow Food Central New Jersey. A $2 donation is suggested to benefit that nonprofit organization. A complete list of dates and locations for upcoming monthly winter markets will soon be posted at www.slowfoodcentralnj.org, or phone 609-577-5113 for information.
The Trenton Farmers’ Market is at 960 Spruce St., Lawrence.
For directions and information, visit www.thetrentonfarmersmarket.com or phone 609-695-2998.
The New Jersey Museum of Agriculture is on College Farm Road off Route 1, North Brunswick.
For directions and information, visit www.agriculturemuseum.org or phone 732-249-2077.
TERHUNE ORCHARDS
TURKEY STUFFING WITH APPLES
½ pound sweet Italian sausage, casing removed
1 cup diced celery
1 cup minced onion
½ cup apple cider (preferably Terhune Orchards)
5 large Stayman Winesap apples, peeled, cored, and diced
9 cups bread cubes (1 package or make your own)
2 tablespoons fresh parsley, finely chopped
¼ teaspoon pepper
1 teaspoon salt
1 teaspoon poultry seasoning
¼ teaspoon dried thyme
Brown the sausage in a large saucepan, breaking up the meat into pea- size pieces. Add the celery and onion. Cook for about 10 minutes over medium heat. Add the bread cubes, apples, and spices. Pour in enough of the cider to make a moist stuffing. Mix well. Loosely stuff the turkey.
Yield: Enough for a 20 to 25 pound turkey.
WEGMANS MARKET BRUS SELS SPROUTS
WITH BALSAMIC GLAZE
1½ pounds Brussels sprouts
2 ounces bacon, cut crosswise in thin julienne strips
1 tablespoons minced shallots
Salt & pepper to taste
2 tablespoons balsamic vinegar
Halve the Brussels sprouts and blanch them in boiling water approximately 3 minutes, or until crisp-tender. Set aside. Cook bacon in a skillet on medium heat until lightly browned, about 5 minutes. Add shallots; stir to mix, 1 minute. Add blanched sprouts; season with salt and pepper to taste. Add balsamic vinegar; toss to coat. Heat about 1 minute.
Serves 6.
WINTER GREENS SALAD
WITH MUIRHEAD PEAR AND PORT BUTTER
Note: Muirhead of Ringoes line of natural fruit butters is sold at Village Bakery in Lawrenceville or by mail at www.muirheadfoods.com.
1 bunch dandelion greens or other bitter greens, such as frisee, washed and torn into pieces
2 tablespoons finely chopped onion
½ cup balsamic vinaigrette salad dressing
6 tablespoons Parmesan or other hard Italian cheese, grated or shaved
4 tablespoons Muirhead Pear and Port Butter, divided
Place greens and onion in a mixing bowl. Toss in the vinaigrette. Divide dressed greens between 4 serving plates. On a cutting board or flat dish spread a layer of the grated or shaved cheese. Roll 1 tablespoon of the pear and port butter in the cheese. Repeat 3 times with the remaining butter. Place 1 roll on top of each salad. Sprinkle remaining cheese on top and serve immediately.
Serves 4.

