Memorial Day weekend saw many farmers markets open for the season, including Brigantine, where I went Saturday for their opening day. I arrived early and the crowd was light, but as the morning grew so did the turnout. It was a great market day with beautiful weather.
This farmers market was started in 2013 by the Brigantine Green Team as a test market, and it has been going strong ever since.
The location was changed in 2020 to the Brigantine Community School parking lot. This season it boasts 73 vendors, three of which are farmers, five chamber of commerce vendors, four nonprofits and two Dolphin tank vendors (think of “Shark Tank” for kids). Behind the scenes is a committee of volunteers who work year round to produce this summer market.
I was happy to see the Bridgeton-based Nectar Flow Farm back at the market. They are a favorite farm for me as they do not use pesticides. I spoke with the owner about strawberry season, and how so many farms lost crops due to weather conditions. Jersey strawberries are rare this year.
A few of the seasonal veggies harvested now include asparagus, beets, bok choy and arugula, which I purchased. It was delicious. Arugula is a bitter green which goes perfectly in a mixed green salad, or lightly dressed with oil, lemon juice and sea salt for a tasty accompaniment to any dish.
Nectar Flow Farm is a full-time vendor at Brigantine Farmers Market. You will also see them at other farmers markets in Atlantic County.
If you like pierogis you will enjoy Babcia’s Polish Kitchen. Flavors include potato, potato and cheese, potato garlic and sauerkraut, and potato cheddar and jalapeño. There is also a blueberry pierogi.
Owner George Faust is a high school culinary teacher who is teaching our next generation of chefs. He started out in 2002 opening Cibo Grill in Washington Township. He owned the restaurant for many years but it eventually closed. Now he enjoys selling at farmers markets. He also owns another food business called The Walking Taco Company, which is a food truck specializing in private and corporate events. You can find George weekly at Brigantine Farmers Market and at other Jersey Shore farmers markets this season.
Sprout and Thicket returned with gorgeous, locally grown flowers. Bouquets are available in mason jars – perfect for your dining table. This Galloway Township farm has a little pink shed that has flowers available for pick up. Check their social media for days and times of availability. There is something comforting about having fresh flowers on a dining table. They usually sell out at the market so go early.
There are other food vendors with plant-based options this year including Gangsta Granola, which offers vegan, gluten-free, small batch granola. This granola makes a great topping on a smoothie bowl.
Mad Mutz was at the market with mozzarella sticks, pizza and fresh mozzarella. Owner Mike recently made a deal with the sharks on “Shark Tank.”
Seatox, one of the original Brigantine vendors, was there with her homemade lemonade. It is so refreshing to enjoy while strolling the market.
Other returning vendors with plant-based items included Goji Juice, Anita Guacamole, and Kizbees Kitchen with gluten-free baked goods. Aversa’s bakery is back this year at the market, and Pottery Therapy has beautiful serving dishes to display all your market treats.
Among the vendors I visited was Kismet Bagels, a Philly business that was born in 2020. Owners Jacob and Alexandra Cohen have become Philly’s favorite bagel makers. I bought their Damn Near Everything “slow toasted” seasoning. I used it to make sourdough crackers over the holiday weekend and it was delicious on the crackers.
Brigantine’s DJ Jack Fahey handles the music and gets the crowd dancing each week at the market. He also takes photos of visitors enjoying the market day.
Brigantine Farmers Market is open 8 a.m.-12 p.m. every Saturday until Sept. 6. Service dogs are allowed.
In the meantime, try my summer salad for your next barbecue. This recipe uses arugula as well as other farmers market favorites that are coming into season.
Summer Salad
- 1 medium watermelon
- 2 ears corn peeled
- 1 pint cherry tomatoes halved
- 8 oz. arugula or other bitter greens
Warm a grill or grill pan to high heat. Slice the watermelon about 1/2 inch thick. Char the corn and caramelize the watermelon on the grill.
Remove the corn from the cob. Toss with the tomato halves, arugula and dressing. Plate the watermelon and top with the salad.
Photos by Christina Martin
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.
