By Chef Christina Martin
It may be hot and humid outside these days, but that doesn’t deter those who love shopping at farmers markets like I do.
Galloway Green Market
My latest visit was to the Galloway Green Market, located on the grounds of the historic Smithville Village Greene. Theo, my rescue dog, braved the heat and came with me.
The Galloway Green Market is held on Thursday evenings and runs from 4 to 7 p.m. through Sept. 5.
The market is in its seventh year and features locally grown produce, baked goods, food trucks, handmade crafts and more. The market managers are Regina Bell, Steve, and Barbara Fiedler.
There were 30-plus vendors the evening I visited, each with quality products. This market is farm focused with at least four farms.
If you are looking for veggies with no pesticides and organic farming practices, this is the place to shop. All the farmers were friendly and were answering the customers’ questions. Many were repeat customers to their farms.
Enlightened Farms
The first one I want to spotlight is Enlightened Farms, owned by the Hansen Foundation, a source for recovery for those that have substance use disorders.
Enlightened Farms is located in Egg Harbor City and is a non-profit organic farm which was started in 2016 “to provide equine therapy, organic farming, job training and a volunteer program.”
I visited the farm last year and purchased some seedlings that did really well in my home garden. Besides the usuals like basil and tomatoes, I got chamomile, amaranth and borage.
At the Galloway Green Market you will find a beautiful assortment of in-season veggies such as potatoes, heirloom tomatoes, peppers, scallions and my favorite, microgreens. I love the pea shoots and picked some up this week.
They also have garlic scapes which are great blended in salad dressings. They will be at Galloway Green Market the following dates: July 25, Aug. 8, 22, 29, and Sept. 5.
The farm is also open to the public for Farm Market Fridays through November from 2 to 6 p.m. Follow their Facebook to see what is happening at the farm, and for some great information about the vegetables they are growing.
Generous Greens and Flower Company
The second farm you may have seen me highlight in a recent article is Generous Greens and Flower Company. Farmer Mark always greets everyone with a smile, takes time to talk to customers and genuinely loves what he does. His farm is in Woodbine and there is a stand at that site.
At the Galloway Green Market he offers produce, plants, and this week had loaves of fresh-baked, honey whole-wheat bread. I heard from a customer that the bread is delicious.
Generous Greens is also a no-till, no-tractor farm which preserves soil diversity and uses sustainable habits on the farm.
I purchased some baby carrots for this week’s recipe. They also have an online store at generousgreens.com where you can not only purchase Jersey Fresh vegetables, but also eggs, bread, compost, and firewood along with new items like farm t-shirts and an adorable tote bag.
Stockton University Sustainability Farm
The next farm stand at the market was Stockton University Sustainability Farm, a student-run farm which was started in 2012.
They are not certified organic, but they do follow organic and sustainable practices such as transition to no-till, cover-cropping and the use of biodegradable plastic mulch.
The farm is on 1.5 acres and is a market farm which is a classroom to students wanting to learn farming. The program is run by associate professor of biology Ron Hutchinson and Sustainability Farm Manager Richard Vetter.
At the market they had a bounty of produce with students helping customers. Produce from the farm included beautiful colored swiss chard, eggplants, purple peppers, fresh garlic bulbs, turnips, beets and radishes. Also onions that were so gorgeous I had to pick up a bunch. It is nice to see students involved and learning to be our future farmers. You can find them on Instagram @Stockton_sust_farm.
Howey Farm
Last but not least is Howey Farm located in Cologne. This farm began with owner Richard helping out at a friend’s farm which sparked an interest for him to start his own family-run farm.
Richard, a retired teacher and his wife Jamie, also a school teacher, along with their children are involved in the farm as well as working at the farmers market.
The day I visited the market Richard’s father was helping out and shucking some corn.
The Galloway Green Market evolved into a family affair and gives their kids a summer job. Richard told me that being local they get to see people they know, and he enjoys the conversations with his customers.
Currently this is the only farmers market where you will find them this year. They also use organic farming practices. They grow the basics such as tomatoes, cucumbers, zucchini, and this year he added eggplants.
One of Richard’s favorite vegetables to grow, which you can say he specializes in, is peppers: from bell peppers to jalapeño, long hots and habanero peppers. Garden State Brewery uses Howey Farm habaneros in their Peach Habanero brew. It is wonderful to see these local connections being made.
It is really nice to go to a farmers market and be able to support multiple farmers who are doing their best to be sustainable, using organic practices and supplying us what is truly Jersey Fresh. I am looking forward to returning to this farmers market.
Market tip of the week:
Look for more Jersey corn at the markets this week. Did you know it takes 90 days from planting for an ear of corn to grow? This year it’s super sweet and delicious. Skip the butter and go healthy!
Tostadas is a summer recipe that the whole family will love. Serve with a Jersey Fresh cucumber, tomato, onion salad that is simple and light for a hot summer evening. (cucumbers from Howey farm)
Brown Rice
1 cup of brown rice soaked in water for 8-12 hours. After soaking discard soaking liquid and rinse rice. The soaking water could contain toxins which interfere with digestion.
Cook however you prefer. I used a donabe pot which you can purchase online. Add water, rinse rice, and a pinch of salt and stir to combine. Once the water boils, turn the heat to low and cover. Simmer according to rice type below, until water is absorbed. Let rice sit 5 minutes after cooking.
Brown rice 30 – 40 minutes
White rice 15 – 20 minutes
Tostada
- 1 cup cabbage, thinly sliced
- 2 small carrots, julienned (carrots from Generous Greens)
- 1 small onion sliced (red onions from Sustainable Stockton)
- 1 1/2 teaspoons olive oil
- 1 Pinch sea salt
- Sprouted corn tortillas
- 1/4 cup vegan mayo or regular
- 1 -2 limes juiced
- Pea shoots or micro greens (from Enlightened Farm)
Sauce
Combine the vegan mayo or regular mayo, and lime juice to make a sauce for the tostadas.
In a sauté pan heat with oil, add veggies and salt. Sauté until veggies are golden brown.
Preheat oven to 350 degrees. On a sheet tray place corn tortillas, scoop some rice on top of each, squeeze some lime juice on the rice, top with the sautéed veggies and place in oven and cook for about 10 minutes just until warmed through. You can add vegan cheese or regular cheese before putting in the oven if you like.
Once warmed take out of oven and top with sauce and pea shoots or microgreens.
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.
