Summer break for schools in Atlantic County is just beginning. As a high school teacher, it is the beginning of a two-month break and my favorite time to be able to go to the local farmers markets.
For the first Friday I had off I headed to the Ventnor City Farmers Market, located in the parking lot of the St. James Church at 6421 Atlantic Ave. The market hours are 8:30 a.m.-12 p.m.
This farmers market, which is now in its ninth year, hosts over 75 vendors each week and is dog friendly. Many people walk or bike to the market. There is street parking and a small lot close by which fills up quickly. The Ventnor City Farmers Market has something for everyone and many familiar vendor faces.
On my visit I stopped by Grassia’s Italian Spice Co., a favorite of mine because what is cooking without spices? There is also a little nostalgia when I see them because growing up, I spent summers at my grandmother’s in South Philly and we visited their shop in the Italian Market.
The owners, Tina and Anthony, owned the shop for more than 24 years, but have since moved the business to South Jersey. On this visit to the market I was thinking of making plant-based tacos, and what could be better than using their blend of spices? Buying local, family-owned and small-batch is the best when purchasing food.
You can find Grassia’s each week at the Ventnor City Farmers Market. Follow them on social media to see where you can also find them at other local farmers markets.
Next stop was Peplowski Fruit Farm for some locally grown produce including broccoli, kale and cucumbers, which I purchased for the week.
Do not forget to pick up some local peaches. They are sweet, juicy, and perfect for a summer dessert like my rustic peach galette. I heard a customer asking if they are an organic farm. Although Peplowski Fruit Farm is not certified organic, they use IPM practices. Integrated Pest Management is a strategy that combines techniques to control pests without using substances that could be harmful to the environment and humans. Something to ask the farmer when buying produce.
While walking a farmers market with over 75 vendors, there are so many booths where you can purchase food. The Healthy Hippo is plant-based with vegan, nut-free and gluten-free options. They offer different acai bowls topped with fresh fruit and gluten-free granola.
Their booth is a camper with a surfboard menu which has summer vibes all over it. The acai was so refreshing as I continued to stroll the market. The Healthy Hippo also hosts events at their brick and mortar location on Atlantic Avenue in Ventnor City. This coming Friday, they will have a candle making workshop experience in collaboration with Oak and Main Candles. You can find ticket information and upcoming workshops on The Healthy Hippo Facebook page.
As I rounded the corner of the market I noticed a new vendor, The Lost Bread. Having recently learned sourdough baking myself, I stopped to check it out.
The Lost Bread Co. is an artisan bakery and mill started in 2017, and is located on Howard Street in Philadelphia. They source organic grains locally from Pennsylvania and mill them.
The bakery specializes in whole grain baking. They have a Pretzel Shortbread that is an award winner. It was popular with market goers Friday morning, as were the hamburger buns – perfect for a summer barbecue night. Sourdough, although not gluten free, is normally vegan made with flour, water and starter. And if you head to The Lost Bread website at www.lostbreadco.com under quick links you will find starter instructions.
A summer favorite for dinner using vegetables and herbs found at the farmers market is my vegetable flatbread. Here is the recipe.
Roasted Veggie Flatbread
Ingredients:
- 1 small zucchini sliced into thin circles then halved
- 1 bell pepper sliced into thin strips
- 1/2 onion sliced into half moon pieces
- 1 cup tomatoes chopped
- 3 tablespoons olive oil divided
- 1 tablespoon fresh oregano chopped
- 16 ounce pizza flatbread
- 1 tablespoon fresh herbs – thyme, oregano, basil
- 1 cup plant-based cheese
- Salt to taste
- Freshly ground black pepper to taste
Procedure:
Preheat the oven to 375 degrees. Line a baking sheet with parchment. Toss the sliced veggies in one tablespoon of the olive oil. Season with the herbs, salt, and pepper. Spread them out in a single layer on the baking sheet. Bake for 18 to 20 minutes until tender. Top the flatbread with sauce, choice of cheese, and roasted veggies. Heat in the oven for 10 minutes until the cheese is melted and the crust is warm. Slice the flatbread into pieces before serving.
Photos by Christina Martin
Christina Martin is a dedicated chef educator, passionate advocate for healthy food, and proud mother. She shares her passion for seasonal cooking, plant-based living, and supporting local farms through both teaching and writing. Christina’s plant based expertise has been spotlighted in Independent Restaurateur Magazine.
