I recently visited Fisherman’s Park, Massachusetts and Drexel avenues in Atlantic City, for one of its C.R.O.P.S. Summer Fridays.
C.R.O.P.S. (Communities Revolutionizing Open Public Spaces), partnered with the Atlantic Center for Independent Living at Fisherman’s Park to provide access to food through the Community Garden and Farmers Market.
Summer Fridays run through Sept. 19. There is free round-trip jitney transportation from two Atlantic City locations: Baltic Plaza, departing at 3:45 p.m.; and Altman Terrace, departing at 5:15 p.m. Transportation is on a first-come-first-serve basis for up to 13 passengers.
The day I visited, the C.R.O.P.S. team was hard at work stocking the market tables with gorgeous, locally grown fresh produce. The market also had herbs as well as honey.
There was fresh watermelon, garlic, zucchini, herbs, corn on the cob, peppers, kale, cabbage and more. It had such a community feel, the way farmers markets were intended to be. They accept SNAP/EBT, WIC vouchers, cash and card.
They offer hands-on activities in the beautiful community gardens. You can stroll next to the marina and clamming boats. It’s a calming and relaxing place to visit.
Volunteers were there tending the gardens along with members of C.R.O.P.S., who maintain the garden beds.
Shannon Gee, a UCAN (Urban Coastal Agriculture Network) farmer, greeted me with a big hug. He told me about what he is producing in the garden beds at Fisherman’s Park. He also sells his produce at other local farmers markets.
The C.R.O.P.S. team was friendly and helpful to people who had come to purchase fresh veggies. There was also yoga in the park for those wishing to stretch and enjoy the tranquility.
There are some upcoming events you may want to take part in, including Wellness in the Garden at Fisherman’s Park Community Garden, 4-6 p.m. Friday, Aug. 1. Attendees will enjoy mindful movement, gardening, nutrition education and journaling.
Also upcoming is the C.R.O.P.S. 5th Annual Farm to Fork Fundraiser, 6 to 8:30 p.m. Sept. 30 at Cardinal restaurant, 201 S. New York Ave. in Atlantic City. The event helps pay operating costs for C.R.O.P.S. programs including the farm share, farmers markets and the C.R.O.P.S. Food Hub. It also supports the UCAN farm training program and education workshops.
Garden volunteer days take place 4 to 6 p.m. Monday, Aug. 21 at The Arc Community Garden, 1311 N. Main St., Pleasantville; and 4 to 6 p.m. Tuesday, Aug. 22 at Fisherman’s Park Community Gardens. Both have free parking. To volunteer RSVP to jazcona@cropsnj.org
Visit the C.R.O.P.S. website at www.cropsnj.org for more information and for tickets to upcoming events.
Below is a recipe using beans, radishes, onions and basil which you can find at the markets. It’s an easy and light summer side dish highlighting what is freshly harvested from the garden.
Fresh Bean Salad
Ingredients:
- 1 quart thin fresh beans, mixed green and yellow, trimmed
- 6-8 radishes thinly sliced
- 1 small red onion thinly sliced
- 1 small bunch basil, thinly sliced in ribbons
- 1 lemon, juiced
- 2-3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Procedure:
Blanch the beans in a large pot of salted boiling water for 2-3 minutes. Shock in ice water and allow to drain dry.
Toss the beans, radishes, onions and basil with the lemon juice and zest, olive oil, salt and pepper. Enjoy and refrigerate leftovers.
