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.
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.
Thank you all for a great season and see you in the spring!
This is what’s fresh this week at the Greening Princeton Farmer’s Market
Ingredients
1 ½ cups Sugar in the Raw 1/3 cup Water
½ stick Butter 1 1/4 cups Heavy cream
1/2 Vanilla bean
1 Tsp Organic cinnamon
1 pinch Allspice
Directions
Mix the water and sugar in a large heavy-bottomed saucepot. Cook over low heat until the sugar dissolves. Add butter & increase the heat to boil until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Keep cream in hand!! Watch it carefully at the end it will go from caramel to burned very quickly – gradually add the …
Ingredients
1 Green pepper, diced
1 Red pepper, diced
1 Large heirloom tomato, diced
½ med Red Onion, finely diced
1 Bunch Large Leaf Parsley
1 -3 sprigs Genovese Basil, Purple Basil, or Sweet Thai Basil
1 each Package Griggstown Chicken Sausage (cooked and sliced)
1 Cup Israeli Cous Cous
¼ Cup Quinoa
¼ Cup Lentils or Chandra Dal Beans (soaked)
¼ Cup Tri-Color Orzo pasta (can use regular Orzo)
1 Tsp Chopped Elephant Garlic (Honeybrooks best !!)
¼ Cup Organic Olive oil
1/3 Cup Sherry Vinegar
Salt and pepper to taste
Directions
Cook orzo, cous cous, quinoa, and lentils together until tender (about 10 min). Cook sausage …
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