By Christina Martin
The next stop on my 2024 farmers market tour was the Brigantine Farmers Market. In the summer of 2013, the Brigantine Green Team held a test market as part of the Sustainable NJ program. In 2014, the farmers market took place in Haneman Park with about 25 vendors. The park and surrounding streets made it a wonderful venue. I was a guest chef along with other area chefs who did cooking demos in the park during the market. In 2020, the market was moved to the Brigantine Community School parking lot to control the number of people and adhere to CDC guidelines. The market grew when it was moved as the school lot could hold many more vendors. It is now up to 60 full-time vendors and 25 pop-ups. There are approximately 22 volunteers that help with setup and breakdown.
A committee of seven does all the behind-the-scenes work that goes into making farmers markets successful. I’m happy to share that it is my first year on the Brigantine farmers market committee. I have seen firsthand that it’s not as simple as vendors showing up, popping up a tent and selling their goods. There are logistics that go into the planning, application process, and meetings that take place. It is no small feat. These women volunteers do it because they love their town.
One committee member told me, “When I visit somewhere I always seek out farmers markets and when the Green Team started the market I knew this was something I wanted to be a part of. I love seeing the shoppers, vendors and the community interacting. It is exhilarating. The fact that the community has embraced it has allowed the farmer’s market to grow.”
Nectar Flow Farm and Apiary is located in Bridgeton. They offer CSA (community-supported agriculture) which is a subscription box of vegetables with add-on subscriptions of mushrooms and honey. They are a farm that does not use pesticides. This week the zucchini was coming into season and looked beautiful. On my visit, I selected some cucumbers since I decided I would share my quick pickle recipe in this week’s article. www.NectarFlowFarm.com
One of my favorite vendors (it’s not because she named one of her pottery bowls after me: the Chef Christina bowl) is Zina Brown. She is an amazing artist who owns Pottery Therapy. You can see her work at many local markets and events but on Saturdays, you will find her at the Brigantine Farmers Market along with her supportive husband. Her platters and bowls elevate your dining table. I also have purchased soup bowls that are wonderful for smoothie bowls or morning cereal. Other favorites are the lovely vases and jewelry dishes that she makes. Visit her Facebook page to see more events she will be attending.
The next stop is Sprout and Thicket Flower Farm, a flower farm located in Galloway Township. If you cannot make it to the farmers market, they have a pink shed on the property where you can pick out a bouquet or your weekly flower subscription. At the farmers market, owner Katie brings gorgeous flowers that are perfect for any table. Come early, she sells out quickly! Check their Facebook for shed hours. For more information, visit their website: www.sproutandthicketflowerfarm.com.
On the Saturday I visited, I met Chelsea Fleming, the owner of Seatox Lemonade and Elixirs. She has been a market vendor since its inception. The lemonade is made with freshly squeezed lemons and organic sugar. If you prefer, they also offer agave. It’s refreshing and delicious. It was wonderful to sip as I shopped at the market. Fleming also sells lavender syrup with which you can make many recipes. The hot food trend now is lavender coffee, so brew up a cup of Joe and add some Seatox lavender syrup. She is also a mom and yoga instructor.
Two more vendors debuted at the market this year, Beach Waffle and Let’s Get Bananas. Both are first-time vendors and women-owned businesses from Brigantine and are excited to share their products with the community. Let’s Get Bananas has vegan options with toppings such as nuts and coconut. Frozen bananas are dipped in chocolate or yogurt. Beach Waffles makes homemade waffles right at the market with toppings of caramel and chocolate sauce. I heard that Nutella could be a future option. Their energy of being new vendors was contagious and encouraged those thinking of starting their own business.
Brigantine Canning Factory is also a Brigantine-based, woman-owned business. Christy Feehan started her company in 2017, but the pandemic set her back. Now she is back at the market and working on more recipes. This week, Feehan featured Shipwreck mustard in which she uses Little Water Distillery product in the recipe. Little Water Distillery is locally made in Atlantic City.
Salty Sea Monkey, Kelly and Craig Photography, Limone Textiles, One of One tie dye apparel, and Seawall Sweets are all Brigantine-based, women-owned vendors you will see at the market this season.
Soul Empanadas is a weekly vendor and another fan favorite. The sub shop of empanadas includes flavors like cheesesteak, chicken parm, and brisket. They offer a vegetarian/vegan-friendly version filled with Impossible meat, Violife cheese, and sometimes eggplant parm. I cannot wait to try the eggplant!
The Brigantine farmers market is not complete without DJ Jack Fahey, who plays the tunes that get people dancing as they are strolling and shopping. It really is a community event each weekend.
Market Tip of the Week: The Peplowski Fruit Farm owner shared with me that peaches are looking good, and it’s possible to see peaches available next Saturday. Peach season normally begins the first weeks of June, depending on the weather. Look for a peach recipe coming soon.
Visit the Brigantine Farmers Market Saturdays from 8 a.m.-12 p.m. through Aug. 31 in the Brigantine Community School Parking Lot at 301 E. Evans Blvd. Service dogs only. Fall market days are Sept. 28 and Nov. 23.
Quick Pickle Recipe
Choose your own vegetables:
For this recipe, I used cucumbers, radishes and turnips, which are all in season locally and available right now at farmers markets. Use the vegetables you enjoy and that look fresh at the market.
Pickle juice ingredients:
For 1 quart of pickling liquid:
- 3 cups water
- 1 cup vinegar (I use apple cider vinegar)
- 3 tablespoons sugar (I use organic sugar)
- 1 tablespoon sea salt
Procedure:
Bring all ingredients to a boil. For harder vegetables, submerge in hot liquid. For softer vegetables, allow the liquid to cool first before adding the veggies. Tightly seal and store in the refrigerator for up to two weeks.
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.
