LAMBERTVILLE — The Homestead Farm Market, a destination for fresh local produce since opening in June 1989, is marking its 25th anniversary with an old-fashioned community picnic in the neighboring Ely Park gazebo July 27 from 4 to 8 p.m., rain or shine.
All proceeds will benefit Friends of Ely Park, a nonprofit dedicated to the revitalization of Lambertville’s only significant green space, Ely Memorial Park.
The event — which features classic picnic fare, live music, a pie-eating contest, petting zoo and games for all ages — is intended as a thank you to the many friends and neighbors who have supported the farm market over the years.
"It has been a labor of love," owner Debbie Closson said. "We are proud of what we have accomplished, and equally proud of our tradition of giving back to the community with generous donations to the many organizations we support."
Ms. Closson said she has a particular interest in helping meet the goals of the Friends of Ely Park. In the 1940s, Ms. Closson’s husband, Ed’s, grandmother donated the property, which now houses the Union firehouse, Lambertville’s Public School and Ely Park, to the city.
As a founding board member of the organization created by Lambertville’s Jim Hamilton, Ms. Closson felt Friends of Ely Park was the ideal beneficiary of funds raised by the Homestead Picnic.
"It’s a wonderful way to let people see the improvements made to date and to interest others in helping advance our efforts." Ms. Closson said.
In early 2009, a group of citizens led by Mr. Hamilton came together to take on the challenge of redesigning Ely Memorial Park. A community-led initiative created by and for the residents of Lambertville, Friends of Ely Park is a 501(c)(3) nonprofit, tax-exempt organization. Its mission is to transform Ely Memorial Park into a centerpiece of community life, a recreation destination and a symbol of Lambertville’s distinctive character (www.friendsofelypark.org).
According to Mr. Hamilton, the Homestead Market represents the unique character and authentic values that characterize the river town he grew up in.
"From the beginning, Debbie and Ed have worked to support local farmers and highlight their produce," Mr. Hamilton said. "But over the years, they have made the market more than a place to shop. It’s where people go to meet, catch up on local happenings and see familiar faces."
Current board President Jim Mastrich said he is thrilled the Clossons have planned to celebrate their anniversary in Ely Park.
"Proceeds from this event will help with the continuation of columns and fencing along Main Street, including a new brick softball dugout, terraced baseball bleachers and extending the Snack Shack Plaza," Mr. Mastrich said.
Long before the "locavore" movement and farmers markets became the dominant trend in food-sourcing and shopping, the Clossons opened the market’s red barn doors to the community, providing fresh, local produce, prepared foods, specialty items and pies as well as plants for the garden.
Many customer favorites like potato and macaroni salads, zucchini carrot slaw, tomato salad and roasted seasonal vegetables will be featured at the Homestead picnic in the park. Barbecue menu items include Moo Truck’s burger sliders and fries; Max Hansen Catering’s barbecued pork sandwiches; Bill Gill’s mini corned beef sandwiches; Hamilton’s Grill Room grilled corn on the cob and hot dogs.
Live music will be performed by The Strange Brew Crew, The Inflexables and The Shackers.
Tickets at $25 per person — children under 7 are admitted free — are available at Homestead Farm Market (609-397-8285) and through the Friends of Ely Park website www.friendsofelypark.org.
Family recipes are featured at the Homestead Farm Market. This recipe for potato salad was created by the owners’ Aunt Dolores, who made it on weekends. It now is a staple at the market.
The recipe follows:
Five pounds of potatoes with skins.
6 eggs.
1½ cup celery, diced.
1 cup onion, diced.
Boil potatoes with skins in salted water; cool, peel and chunk.
Hard-boil six eggs; cool peel and dice.
Combine celery, onion, potato and eggs.
Mix together 1½ cup mayonnaise; 2¼ teaspoons of salt; 1½ teaspoons of sugar; three tablespoons of vinegar; and ½ teaspoon of pepper .
Add dressing to potato mixture and stir gently.
