Journal Square Farmers Market

16/07/2013

Ort Farms and Alstede Farms will be at the Market on Wednesday, July 17 -- along with Baker's Bounty, Dr. Pickle, Tornado Potato, Best Kettle Corn and Honey Bakery.

See you there!

16/07/2013

Corn is IN at the Market!

Enjoy FRESH corn -- so fresh, it's still sweet! Roast it right on the cob.

Or try this week's recipe -- Fresh Corn Fritters.

And you can also enjoy Kettle Corn from one of our newest vendors.

So go ahead, dare to be corny -- it'll taste great.

16/07/2013

Never mind what the sign says . . . it's New Jersey's Best Kettle Corn too!

16/07/2013

A Great Recipe To Try . . .
July 16, 2013

Fresh Corn Fritters

For fritters
• 2/3 cup corn (cut from 2 ears)
• 2/3 cup yellow cornmeal
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon baking soda
• Pinch of sugar
• 1/2 cup whole milk
• 1 large egg
• 1/3 cup vegetable oil

Preparation

Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.
Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not over mix). Stir in corn.
Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.

16/07/2013

"Calling Bugs Bunny . . ." and all CARROT LOVERS. You've just got to stop by the Market to get some of these!

03/07/2013

Get everything you need for a great Fourth of July Barbecue at the Market!

03/07/2013

They'll be JerseyFresh CORN too!

03/07/2013

Ort Farms will be at the Market on Wednesday, July 3 -- and they'll have JerseyFresh BLUEBERRIES!

Jersey Blueberries are here!!

03/07/2013

Recipe Of The Day -- July 2, 2013

Berry Napoleons with Cream Cheese Mousse
For the Mousse

• 6 ounces cream cheese, room temperature
• 3/4 cup powdered sugar, divided
• 1 teaspoon vanilla extract
• 2/3 cup chilled whipping cream
• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

For the berries
• 1/2 cup seedless raspberry preserves
• 1 and ½ pints of fresh berries, rinsed (sliced if using strawberries). You can mix the berries for great summer color and flavor.
• Fresh mint sprigs

Preparation
Preheat oven to 375°F. Using electric mixer, beat cream cheese, 1/4 cup powdered sugar, and vanilla in medium bowl until fluffy. Using same beaters, beat whipping cream in another medium bowl until peaks form. Fold whipped cream into cream cheese mixture in 3 additions. Cover mousse and refrigerate.
Roll out pastry sheet on lightly floured surface to 14x10 1/2-inch rectangle. Cut sheet into twelve 3 1/2-inch squares. Pierce squares all over with fork. Sift 1/4 cup powdered sugar over squares. Place squares on ungreased baking sheet. Bake 12 minutes. Using metal spatula, flatten squares and continue baking until crisp and brown, about 5 minutes longer. Cool pastry squares on sheet.
Heat preserves in small saucepan until just melted. Transfer to medium bowl. Add berries and toss to coat.
Place 6 pastry squares on work surface. Spread each with 1/4 cup mousse. Top with 6 to 8 berries. Cover with remaining pastry squares. Dust napoleons with remaining 1/4 cup powdered sugar. Top each with berry and mint sprig. Place napoleons on plates. Serve, passing remaining berries.

21/06/2013

What's Tornado Potato? A new -- and really good -- snack: fried potato or sweet potato on a stick, plain or with a choice of meats and toppings. AND delicious fruit smoothies. Plus bubble tea. Stop by and check it out!

21/06/2013

The Farmers Market at Journal Square welcomes Tornado Potato!

21/06/2013

Blueberries are here! Another taste of summer is now available at the Market! This is the first day this season that Stony Hill has 'em here.