By Christina Martin
Tucked behind the Somers Mansion was a sea of tents with farm market vendors ready for opening day of the Somers Point Farmers Market.
Now in its third season, the market was started by Rob Hopkins and Will Boyer who took the reins and are making it a successful market. I visited on opening day Saturday, May 18, to check out some local, seasonal items.
Now deeded to the Atlantic County Historical Society, Somers Mansion is the oldest house in Atlantic County, dating to the 1720s. The beloved landmark sits on a hill overlooking the Route 52 Causeway into Ocean City.
It has a backyard garden, which brought me back to my visits to historic Williamsburg, Va., where backyard gardens were a necessity.
The market organizers say the Mansion is what sets the Somers Point Farmers Market apart from other markets. The vendors set up on the grassy area behind the Mansion, which makes it much more dog friendly than the typical asphalt parking lots found at other farmers markets.
Not only is the location great for the dogs’ paws, it gives the market more of a festival feel. Another plus is there is plenty of parking available in the Mansion lot and along the side roads.
On this visit I brought my rescue pup, Theo, a pen, paper, and some reusable shopping bags.
First stop was Potato Homestead, which is a 5-acre farm located in Woodbine and owned by husband and wife, Rob and Alex McKeage. They are a no-till, no-spray farm which, although not certified organic, uses practices to insure their produce is free of pesticides, chemicals and GMOs. They grow a variety of fruits, veggies, herbs and flowers.
On my visit, Alex told me the homemade kimchi was vegan. There was sourdough bread, along with mason jars of sourdough starter ready to bring home. The jar was calling my name as I love baking bread, and there is nothing like the smell of fresh-baked bread.
When you purchase a loaf, treat yourself to a steamed slice. Boil some water, put a slice of sourdough bread in a steam basket above the water and let it steam for a few minutes. Spread some of your favorite farmer’s market jam on top and it tastes like the bread was just baked.
On this first market day there were plenty of veggies to choose from including carrots, spinach, greens, baby bok choy, red onions, radishes and more.
Visit their website at potatohomestead.com to see where you might find them at other local markets this summer.
Brook Bound Farm is a farm located in Bridgeton and owned by Matt and Rebecca Parker.
“Good, locally sourced foods shouldn’t break your wallet,” reads the mission statement on their website. “We value the quality found in farm-raised meats and produce, and we know you will, too.”
They offer produce without pesticides along with flowers, honey, eggs (both chicken and duck), as well as meats which are pasture raised and fed high-quality grains.
I decided to try the asparagus as it is just coming into season, and I have a simple, healthy recipe to share below. Here is their website: brookboundfarmnj.com.
Even Theo got an organic treat from To Bark For. Their dog treats are made with 100 percent organic fruits and veggies. If you have pets, you know that treats at the store can be expensive, and are often not made with the best ingredients. They can also be wasteful if your dog is a finicky eater.
The owner’s German Shepherd is a picky eater. So they created healthy treats that their dog, Sassy – also the lead taste tester for the business – will eat. Theo enjoyed his veggie, bone-shaped treat while we strolled through the market.
Visit their website to see what events they will be at this season. tobarkfor.shop
Generous Greens and Flower Company started in 2021 and is located in Woodbine. I spoke with Mark Higginbotham, owner/farmer at the market, to learn about his farming practices.
His farm has adopted organic practices and, although it is not certified organic, it is free of pesticides and chemicals. He employs a no-till, no-tractor approach to avoid disturbing the ground. His produce was bright and green and was just harvested.
We spoke about Apeel, a product which is currently being used by conventional and organic farms to keep produce looking fresh as it sits in the grocery store. One customer asked the farmer how safe it is to eat. Knowing your farmer, and what is in and on your food, is one step toward a healthy diet.
Check out the farm’s website at generousgreens.com
The farmers market has anywhere from 25 to 45 vendors, and I am looking forward to returning soon. There will be an Art in the Garden event, where local artists will be selling their wares, coming soon.
Follow Somers Point Farmers Market on Facebook for details on upcoming market days and events.
On my recent visit some of the items I purchased included radishes from Potato Homestead, asparagus from Brook Bound Farm and bok choy from Generous Greens. Here is an easy summer recipe using these vegetables.
Roasted Radish
and Asparagus
Ingredients
- Radish – save the greens to use in a salad, cut radish in half after blanching
- Asparagus – trim the woody part of the bottoms off
- Extra-virgin olive oil
- Salt
- Black pepper (optional)
Procedure
Preheat oven to 375. Bring a large pot of water to a boil. Add the whole radish and asparagus to water and let boil for 2 -3 minutes. Drain and rinse with cold water. Cut the radish in half. In a bowl toss the radish with oil, salt and pepper. Do the same with the asparagus.
If you are making more than one bunch of each, you will need another sheet pan. Line your pan with parchment paper and spread the veggies onto it. Roast for 25 minutes or until veggies are tender and the radish is golden in color.
Braised Bok Choy
Ingredients
- Bok choy
- Extra-virgin olive oil
- Soy sauce
Procedure
Wash and clean your bok choy and trim the ends off. Bring a large pot of water to a boil. Add the bok choy to water and let boil for 2 -3 minutes. Drain and rinse with cold water. In a cast iron pan, add 1 tablespoon of oil and 1 teaspoon of soy sauce. Allow the greens to cook slowly in the pan. They will wilt up and be tender and delicious.
Plate the asparagus, radish and bok choy on a serving platter. Store any leftovers in the refrigerator, as they can be used cold in a salad.
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.
