West Windsor Community Farmers Market News & Events

The WWCFM continues to be a popular gathering space each Saturday, rain or shine from 9:00am-1:00pm, for the community as well as neighboring towns, to directly connect with locally owned farms and local food producers. Please visit www.westwindsorfarmersmarket.org for up to date weekly events and a complete farm and vendor roster.

The WWCFM is proud to have been voted the Top Celebrated Market in New Jersey and  in the Top 100 Nationwide in the 2013 American Farmland Trust “I Love My Farmers Market” Contest.  In addition, live music and community groups help to round out the overall market experience.

Of note this month, August 9 will feature the NJ Peach Promotion Council Amateur Peach Pie Bake Off Contest, with the winning entry moving on to the NJ State Finals in late August for a chance to win the $300 prize.  Bakers are still being accepted until August 6!  Pies are due at the market at 10:30am with judging at 11:00am.  First, Second and Third place WWCFM winners will receive Market Bucks to be used as cash at the farmers market this season.  Amateur bakers only and pre-registration is required.  To register, for more details and rules, please email manager@westwindsorfarmersmarket.org.  The newly crowned New Jersey Peach Queen will also make an appearance at the WWCFM on August 9 as part of her statewide farmers market tour.


             MUSIC: Jeff Griesemer

                COMMUNITY GROUPS:

                TWIN W RESCUE SQUAD Free Blood Pressure Screenings

                WWAC (Children’s art projects)

                GIRL SCOUT CADETTE TROOP (Natural cleaners and planting information)

             COOKING DEMO: Holly Slepman


             MUSIC: Mountainview

             COMMUNITY GROUPS:

                WWBPA Bicycle and Pedestrian Information and bicycle registration

                YES, WE CAN FOOD DRIVE Fresh and canned food drive to benefit the Crisis       Ministry of Mercer County

                PRINCETON HEALTHCARE SYSTEM  Free Blood Pressure and Health         Screenings

             AMATEUR PEACH PIE BAKE-OFF CONTEST (see our website for details)


             MASSAGE: The Touch That Heals


             MUSIC: A Little Bit Off

             COMMUNITY GROUPS:

                FOWWOS Friends of West Windsor Open Space

                TWIN W RESCUE SQUAD Free Blood Pressure Screenings


                WWAC (Children’s art activity)

             COOKING DEMO:   West Windsor Mayor Shing-Fu Hsueh


             MUSIC: DBB Jazz Trio

             COMMUNITY GROUPS:

                WWBPA (West Windsor Bike and Pedestrian Alliance)

                YES, WE CAN FOOD DRIVE Fresh and canned food drive to benefit the Crisis       Ministry of Mercer County

                PRINCETON HEALTHCARE SYSTEM: Free Blood Pressure and Health        Screenings

             MASSAGE: The Touch That Heals]

             COOKING DEMO:   Monica Khanna Reichert


             MUSIC: Bill O’Neal

             COMMUNITY GROUPS:

                ALLIANCE FRANÇAISE

                TWIN W RESCUE SQUAD Free Blood Pressure Screenings

             COOKING DEMO:   Denise Marchisotto


             MUSIC: Blue Jersey Band


                COMMUNITY GROUPS:

                PRINCETON HEALTHCARE SYSTEM: Free Blood Pressure and Health        Screenings

                WWAC (Children’s art projects)

                YES, WE CAN FOOD DRIVE Fresh and canned food drive to benefit the Crisis       Ministry of Mercer County

             MASSAGE: The Touch That Heals

             COOKING DEMO: Chef Adam of Griggstown Farm

The Market is located in the Vaughn Drive Parking Lot of the southbound side of the Princeton Junction Train Station, one mile from the Alexander Road and Route 1 intersection and half mile walk from the Dinky stop in Princeton Junction.  Parking is always free. 

For more information, call 609 933-4452 or email wwcfm@yahoo.com.  Be sure to follow the market on Facebook, Twitter and Instagram (wwfarmersmarket) for tidbits of great market info and photos.

Forrestal Village Farmers Market Cooking Series

Vendors from the Forrestal Village Farmers Market are offering a new series of cooking classes in conjunction with the Plainsboro Recreational & Cultural Center to Plainsboro residents of all ages interested in learning to cook with local foods. 

In these classes, geared toward various age groups and interests, you will learn to cook with the farmers market’s bounty: prepare quick dinners with HerbNZest, make homemade mozzarella with Fulper Fams, grill meats and veggies with Tre Piani, make pies from scratch with Lillipies, and much more!

Classes are held at the Plainsboro Recreation and Cultural Center’s learning kitchen. They feature produce from Stults Farm, Rolling Hills farm and Robson’s Farm; grass-fed meats and eggs from Beechtree Farm; and bread and cured meats from Double Brook Farm. Stay tuned for more details.

To learn more about the classes and other events, and to receive easy and innovative recipes tailored especially to the farmers market’s weekly offerings, sign up for its newsletter at http://eepurl.com/RLHHr.

The classes take place at the Plainsboro Recreation & Cultural Center on Plainsboro Road. And, the farmers market takes place every Friday through Sept. 26, excluding July 4, from 11 a.m. to 2 p.m. at Princeton Forrestal Village.

Thu, July 17, 6:00pm – 8:00pm

Pocket Pies: Sweet & Savory (for ages 8 and up, with a caregiver)

Jen Carson, Lillipies

Join local baker and culinary school instructor Jen Carson and learn to make seasonal pies from scratch! You will make homemade pie crust and fill “pocket pies” (single-serving pies) with an assortment of seasonal fillings. Menu depends on the week’s market offerings.

$15/person. Class is limited to 14 people.

Thu, July 24, 5:30pm – 7:00pm

Fun and Easy Recipes Using Local Ingredients – Parent and Child (5-16 years old) Class

Deboleena (Deb) Dutta, HerbNZest

HerbNZest’s mission is to make healthy cooking easy, fast, and accessible to all. Deb Dutta, a mother of two and HerbNZest’s founder-owner will teach busy parents and their even busier children to cook everyday healthy meals that are fast, easy and fun. Menu depends on the week’s market offerings.


Thu, July 31, 6:00pm – 7:30pm

Keep Calm and Curry On: Herbs and Spices Every Day (age 16 and up)

Deboleena (Deb) Dutta, HerbNZest

Learn to add pizazz to your food without the calories, fats and chemicals. Deb Dutta shares her secrets to using herb and spice that transform everyday dishes into a celebration of flavors. Menu depends on the week’s market offerings.


Thu, August 7, 6:00pm – 7:30pm

Clean Your Cooking (age 16 and up)

Deboleena (Deb) Dutta, HerbNZest

Learn to make your favorite foods healthier by substituting out the bad stuff (bad fats, sodium, sugar, etc.) for all the good stuff (good fats, fruits and veggies, and the like). Menu depends on the week’s market offerings.

$15/ person

Thu, August 21, 6:00pm – 7:00pm

Farmers Market Grilling 101

Jim Weaver, Tre Piani

Celebrated local chef Jim Weaver shares his secrets to perfect summer grilling using meat and fresh local vegetables from the Forrestal Village Farmers Market. Menu depends on the week’s market offerings.


Thu, July 12; Wed, July 16; Wed, August 27,  11:00am – 12:00pm

Farmers Market Cooking for Preschoolers (children ages 3-5, and their caregivers)

Nirit Yadin, Princeton Forrestal Village Farmers Market manager

It’s never too early to learn to cook. Nirit Yadin introduces your preschooler to the colors, shapes and flavors of fresh fruits and vegetables, and teaches them to love their veggies. Menu depends on the week’s market offerings.

$10/child (only pay for your child, but caregivers must be present)

Thu, June 16;  Wed, July 23;  Wed, August 6, 11:00am – 12:00pm

Farmers Market Cooking for Seniors

Nirit Yadin, Princeton Forrestal Village Farmers Market manager

Farmers markets cooking is is fun and easy, not to mention healthy. Nirit Yadin, a seasoned cooking instructor, teaches you how to choose and prepare delicious meals using the best of the Garden State! Menu depends on the week’s market offerings.


Slow Food USA: A Future for Food that May be Hard to Digest

By Carlo Petrini, Founder and President of Slow Food

What would you say to your neighbor if he and the other residents of your housing complex informed you (with your only notice the demolition crew in front of your house) that he and the others have decided to raze the building and there is nothing you can do about it? This might seem an odd question, yet it might be useful to ask oneself: Can democracy justify an individual’s ability to make decisions for others, without the interested parties’ participation in the discussion?

The governments of modern countries are the delegates of the world’s housing complex. What happens if they make a decision that doesn’t resonate with the majority of the citizens they represent, or if it jeopardizes freedom of choice for oneself and one’s children? Those decisions, then, should not only be able to be freely discussed, but should, at the very least, be allowed to be made public.

This is what terrifies me about the imminent ratification of the transatlantic trade agreement TTIP (one of those common cryptic acronyms- Transatlantic Trade and Investment Partnership). If passed, our everyday food system, which already lends itself to drastic and surreptitious change, will continue to become even more disconnected from the purview of the people.

The treaty is proclaimed an extraordinary economic growth opportunity, one which would foster economic growth and magically make both Europe and the US richer. I say magically, because Nobel Prize winner in Economics Joseph Stiglitz wrote openly that the theory that if the upper class becomes even richer the entire society benefits is simply a lie. The free trade agreements, from NAFTA on, have not actually lead to an increase in a quality of life for small producers and those at an economic disadvantage, but have only multiplied the earnings of the richest speculators.

read more Slow Food USA: A Future for Food that May be Hard to Digest.

Love Sustainable Ag? Work at WoodsEdge Wools–they’re hiring!

WoodsEdge Wools Farm is looking for personable, responsible, outgoing, hard-working, reliable individuals who enjoy being outdoors, interacting with people and love farming!

WoodsEdge_2014 Hiring

Applicants must appreciate local food, sustainable agriculture and enjoy working with people and interacting with customers at farmers markets. They must also be enthused about our local farm products made from our alpaca and llama fiber, honey from our beehives and the farm to table movement which includes our farm raised yak meat.

Current Available Employment Opportunities Include:
Part-time, Seasonal and Year-Round Jobs.

Farmers’ Market Help Needed:
Sales Associates at Markets
Market Van Loaders
Market Van Inventory Control

Other Farm Jobs:
Fencing and Grounds Maintenance

Download an employment application: WoodsEdge is Hiring!

Indigenous diets can help fight modern illnesses, say health experts | Global development | theguardian.com

MDG : An Okiufa boy in Papua New Guinea

Unprecedented levels of chronic non-communicable diseases are prompting calls to revert to the diets of our ancestors to regain lost nutrients.
It is believed that such a shift would help to improve society’s relationship with the Earth and restore human and environmental health.
“The rise of the industrial model of agriculture has contributed greatly to people being disconnected from the food on their plates,” says Sarah Somian, a France-based nutritionist.
Many traditional and non-processed foods consumed by rural communities, such as millet and caribou, are nutrient-dense and offer healthy fatty acids, micronutrients and cleansing properties widely lacking in diets popular in high- and middle-income countries, say experts.

Indigenous diets worldwide – from forest foods such as roots and tubers in regions of eastern India to coldwater fish, caribou and seals in northern Canada – are varied, suited to local environments, and can counter malnutrition and disease.
“For many tribal and indigenous peoples, their food systems are complex, self-sufficient and deliver a very broad-based, nutritionally diverse diet,” says Jo Woodman, a senior researcher and campaigner at Survival International, a UK-based indigenous advocacy organisation.
But the disruption of traditional lifestyles due to environmental degradation, and the introduction of processed foods, refined fats and oils, and simple carbohydrates, contributes to worsening health in indigenous populations, and a decline in the production of nutrient-rich foodstuffs that could benefit all communities.
“Traditional food systems need to be documented so that policymakers know what is at stake by ruining an ecosystem, not only for the indigenous peoples living there, but for everyone,” Harriet Kuhnlein, founding director of the Centre of Indigenous Peoples’ Nutrition and Environment at McGill University, Canada.
Since the early 1960s, economic growth, urbanisation and a global population increase to more than 7 billion have multiplied the consumption of animal-sourced foods – including meat, eggs and dairy products – which comprised 13% of the energy in the world’s diet in 2013, according to the International Livestock Research Institute (ILRI) in Nairobi, Kenya. Farm-raised livestock consumes up to a third of the world’s grains, the institute notes.
Agricultural expansion, some of it to cultivate more grains, accounts for 80% of the world’s deforestation, says the UN Environmental Programme.
With the global population expected to rise to some 9 billion by 2050, 50% more food must be produced to feed these people, depending on whether there is a healthy ecosystem. “When environments are destroyed or contaminated, this affects the food they can provide,” Kuhnlein says.
Indigenous food systems – gathering and preparing food to maximise the nutrients an environment can provide – range from nomadic hunter-gatherers such as the Aché in eastern Paraguay, the Massai pastoralists in northern Kenya, and herding and fishing groups including the Inuit in northern Canada, to the Saami of Scandinavia and the millet-farming Kondh agriculturalists in eastern India.

read more:  Indigenous diets can help fight modern illnesses, say health experts | Global development | theguardian.com.

Workshop: Return on Investment Strategies for Sustainable Waste Stream Management | NJ Farm To School

Hosted by Duke Farms with collaboration from the New Jersey School Board Association, New Jersey Audubon, NJ Eco-Schools, Sustainable Jersey, New Jersey Farm to School Network and Sustainable Jersey City, this workshop will focus on Sustainable Waste Stream Practices presented by experts who will demonstrate unique reuse and recycling technologies and the policies, contracts and strategic planning methods that can result in healthier schools at reduced operational costs. The various sessions will provide a brief overview of why schools should strongly consider adopting sustainable waste stream practices as an integral part of their districts’ strategic plan for school improvement.

This workshop includes technical assistance presentations on two alternative forms of composting and a break out session specific to school board policy that will help improve your district’s bottom line. Examples will be provided of schools that have successfully implemented recycling and composting and the cost avoidance that occurred from their actions.

Click for more info: Workshop: Return on Investment Strategies for Sustainable Waste Stream Management | NJ Farm To School.


“Take me to your leader.”

I couldn’t help thinking of that cliche from old cowboy-Indian-style movies, as I listened to a recent podcast by two professors of food safety discussing raw milk (this is the podcast Joseph Heckman originally provided a link to; it’s the last 25 minutes that are most relevant to raw milk risk and safety).

The two professors are Don Schaffner of Rutgers University and Ben Chapman of North Carolina State University. Schaffner is also president of the International Association of Food Protection, one of the largest educational organizations around food safety. They regularly discuss various aspects of food safety, and this week chose to focus on how to more effectively alert raw milk drinkers about the dangers of the product.ened to a recent podcast by two professors of food safety discussing raw milk (this is the podcast Joseph Heckman originally provided a link to; it’s the last 25 minutes that are most relevant to raw milk risk and safety).

“This product is risky,” said Schaffner. “We have to figure out a better way to get to the people with that risk information.”

Giving the professors new hope, they gushed, was the recent Minnesota study on raw milk (sponsored by the U.S. Centers for Disease Control)–the one that estimated that more than 20,000 people got sick from raw milk between 2001 and 2010, versus the 21 reported.

“Kudos to the people in Minnesota who carried out that study….it’s a fascinating piece of work,” said Schaffner, who is taken by its confirmation (to him) of the huge risk associated with drinking raw milk. It seems so obvious to the professors that not only is raw milk terribly dangerous, but that anyone who chooses to drink it must be completely uninformed….or just plain weird.

After all, how could anyone not understand? “It’s going to be hard to reach them” (these hardcore raw milk drinkers), bemoaned Schaffner.

Read more Saving Raw Milk Drinkers from Themselves.


Dine With Pat | NJ Slow Food Winter Markets

It’s That Time Again: Slow Food Winter Farmers Markets

Saturday, January 11: From 11 am to 3 pm at Tre Piani restaurant, Forrestal Village, Princeton. Vendors: BeechTree Farm, Birds & Bees Farm Honey, Cherry Grove Farm, Chickadee Creek Farm, Davidson’s Exotic Mushrooms, Donna & Company Chocolates, Elijah’s Promise Bakery, Happy Wanderer Bakery, Judith’s Desserts, Nice & Sharp Knife Sharpening Service, Rocky Brook Farm, Shibumi Mushroom Farm, Trappers Honey, Valley Shepherd Creamery, WoodsEdge Wools Farm. Directions at trepiani.com ($2 suggested donation)

via Scott Anderson @ Beard House; 2 NJ Slow Food Winter Markets; “Somm” the Movie | Dine With Pat.