The market will run, come rain or shine.
Welcome to the Greening Princeton Farmers’ Market, a grower/producer market where all of the vendors make or grow what they sell, including farm fresh seasonal produce, naturally raised meats, and other artisanal goods.
Every item sold at the Market was grown, raised or produced locally. That’s why you’ll find tasty strawberries in the spring, but will have to wait for juicy tomatoes in the early fall and pumpkins even later. What you will find is wonderfully fresh produce picked at the height of freshness. Come to the Market tent for a seasonality chart to let you know when you can find your favorite fruit or vegetable.
The Market features weekly live music from 11.00 am to 3.00 pm, as well as tables with nutrition information, sustainability initiatives at Princeton, and dedicated student volunteers to keep the operation running smoothly.
Ingredients
10 oz. Chicken
1/8 cup Red onion, diced
1/4 cup Pecans, chopped
3 tbs Blueberry honey
1/2 cup Mayonnaise
Salt and pepper to taste
Directions
Boil chicken in salted water until internal temp. of chicken reaches 165 degrees Fahrenheit. Allow chicken to cool to 4o degrees under refrigeration. Dice when cooled. Add remaining ingredients to chicken in mixing bowl. Mix and fill profiterole shells.
Ingredients
1 tbs Olive Oil
1 small Onion, minced
1 clove Garlic, minced
1 lb Tomatoes, diced (can or fresh)
4-5 leaves Basil
1 cup Water
1 cup Heavy cream
2 tbs Tomato Paste
2 tsp Black Pepper
4 oz Blue Cheese (Gorgonzola)
1/2 tsp Kosher salt
Directions
In a large pot, saute onions & garlic in olive oil. Add diced tomatoes, fresh basil, water, heavy cream, tomato paste, black pepper, and salt. Bring to a simmer allow to cook for 30 minutes. Using a food processor, puree soup until smooth add stir in cheese as desired.
Ingredients
1 lb Grass fed ground beef
2 tbs Berbere spice
2 sprigs Parsley
Directions
Mix all ingredients, forming 1 oz of meat around skewers. Chill for 2 hours. Grill to order. Can be served with a cool cucumber raita sauce.
Mark your calendars for the Spring 2010 Greening Princeton Farmers’ Market! Look forward to your favorite local produce, including organic fruits and vegetables, free-range eggs and poultry, grass-fed beef and heirloom pork, cave-aged raw milk cheese, locally baked bread and focaccia, shade-grown artisan coffee, and much more! You can also learn about sustainability initiatives on campus through interactive displays from student groups, bring your bicycle for a tune-up from the Princeton Bike Co-op, and listen to our local radio station WPRB 103.3 FM. We look forward to seeing you this …
This upcoming February, the Yale Sustainable Food Project is hosting the Real Food Ivy Summit, to discuss the way students think about food on campus. This is a great opportunity to learn about sustainable food practices going on at the other ivy league universities. The conference will be held Feb. 12-13th on the Yale University campus. If you are interested in attending and representing Princeton, please contact Colleen McCullough, cmccullo{at}princeton.edu.
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