By Chef Christina Martin
The Margate Community Farmers Market is carefully curated with a charming area where you can visit drink vendors and then stop and sit under a shaded area to enjoy your farmers market treats. You can tell this market was well-thought-out and designed with the shopper in mind. Open every Thursday through Aug. 29 from 8:30-11:30 a.m., the market is located at the corner of Monroe & Amherst Ave in Margate City.
The market was originally started to support the local economy and small businesses. It is run by Cookie Till, Tiffany Rando and Sinead Friel-Ewing, along with a crew of volunteers. All of whom do a superb job in making this market one in which you cannot wait to return the next week. They take pride in making this market food forward, choosing vendors like local farmers, bakers, prepared food makers and artisans.
The day I visited the market the weather was beautiful. There was plenty of parking along the water, which is metered and there was also street parking available.
Want a refreshing healthy treat while roaming the farmers market? Make a stop at the Healthy Hippo food truck which is cute camper style food truck that sells smoothie bowls. Owners Rocky and Rebecca have been in business for six years. They offer catering, birthday celebrations and events. Rocky is local and is a graduate of AC High School and his dad is the owner of Ventnor Produce on Dorset Avenue. Supplying fresh produce runs in the family. I ordered the farmers market bowl which includes acai, blueberries, strawberries, gluten free granola, drizzle of peanut butter and I replaced the honey with agave making it vegan. The owners have a brick and mortar store at 5209 Atlantic Avenue in Ventnor City. You can also find them at other local farmers markets and on social media.
Is It Spicy Sauce Co. is another vendor that is farm to table. A small batch boutique that makes hot sauce, ketchup and aioli, all made with Jersey Fresh produce. Spicy Sauce Co is a woman-owned business. Sauce-maker Carmen Guzman-Francesco works with farmers to bring you handpicked quality peppers that are turned into sauce. Some of the flavors include Piney’s Family Farm Mango Ginger with Dragon Thai Chillies, Salsa Verde, Cherry Bomb Ketchup and more. Find out more about Carmen’s Spice company at https://isitspicysauceco.square.site/
Light of Dawn Candle Co has a big following. Many visitors coming up to her table say how great the candles smell and how much they enjoy them. I first met Dawn while shopping at Reed’s Farm Market and Animal Sanctuary. She welcomed us upon arriving and loves animals include my rescue pup Theo who loves visiting markets and gets to sit with her while I shop. This week I purchased two candles for gifts; Rise Up is an orange scented candle that has a small piece of orange it in. Dawn told me Rise up will give you energy. The second one I loved was Coastal Cottage. It smells like fresh ocean and it is topped with the cutest tiny shells. These candles are handcrafted, reasonably priced and make a wonderful gift. I gave both of mine to family as gifts and looking forward to getting one for myself on my next visit.
Also at the market you will find plenty of fresh produce from farms that use organic farming practices: The Potato Homestead, Nectar Flow Farm and Reed’s Farm. All have beautiful looking produce with no chemicals added. On my visit there were radish, zucchini, squash, greens and more.
There are many other vendors at this market including those making pasta, pizza, soups, beverages and plenty of baked goods many of which offer gluten free options. I will be sharing in an upcoming articles about how some of these went from Farmers Market vendors to owning brick and mortar’s and those that had a shop first and now also sell at the farmers markets.
Market tip of the week: Purchase in season produce from local farmers. Keep meals light in the warm months. Try my recipe below. It is a summertime favorite that uses produce you can find at your local farmers markets right now.
Zucchini with Cherry Tomatoes and Pesto
Ingredients
- 1 pint cherry tomatoes
- 4 zucchini
- 2 tablespoons olive oil, for sauté and tomatoes
- pinch salt
- pinch pepper
- Arugula (garnish)
Procedure: Roasted Cherry Tomatoes
Preheat oven to 350 degrees. Slice tomatoes in half. Add to a bowl and toss in oil. Sprinkle with salt and pepper. Lay on a sheet pan cut side down. Bake for about 20 minutes or until golden and will wrinkle a bit.
Procedure: Zucchini
For the zucchini you can use either a mandolin or a wide peeler works as well. Slice the zucchini lengthwise. Once sliced heat about 1 tablespoon olive oil in sauté pan and lightly sauté zucchini until slightly tender. Add the roasted cherry tomatoes to warm then toss in a large bowl with the pesto. You can also top with fresh arugula from The Potato Homestead’s which is so good.
Pesto
Ingredients
- 3 bunches of basil and spinach (using another green like spinach adds nutrients like vitamin C)
- 1 cup of parsley
- ¼ cup olive oil (use as needed sometimes less sometimes more depending on the greens)
- 2 tablespoons pine nuts or nut of choice ( I often will use walnuts if pine nuts are too costly)
- 2 -3 cloves of garlic
- pinch salt
- pinch pepper
Procedure
In a food processor add herbs, (basil, spinach, parsley) nuts, garlic and blend adding olive oil in steady stream until desired consistency. Season with salt and pepper.
Yield: 4 Servings: 1 zucchini per person for meal
Chef Christina Martin is a dedicated chef educator, passionate advocate for healthy eating, and mother. Christina’s expertise has been spotlighted in Independent Restaurateur Magazine and she has been awarded 2024 Chef Educator of the Year from the Professional Chef Association of South Jersey.
