CelebrATE New Jersey Peaches & Corn at Hunterdon Community Farmers Market Sunday 7/26 9am-1pm
- suzy1350
- 1 day ago
- 9 min read
Updated: 16 hours ago
Come out Sunday, July 26, 2026 9am - 1pm, at Dvoor Farm
(111 Mine Street, Flemington NJ 08822 ~ off Rt 12)
To celebrate the duo that you realize kind of works...
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NEW JERSEY PEACHES AND CORN!
Read more to learn about the food that Hunterdon Community Farmers Market has to offer!
Supporting Local Food From Hunterdon Community Farmers Market With Cooking
New Jersey has been resilient this season. The local food that is grown, produced and cultivated is worth highlighting. And that starts by showing up and supporting your local farmers market!
It's the place to build food resiliency and learn something new about the food you consume. That's all possible at Hunterdon Community Farmers Market on Sundays in Central NJ, where you can talk to farmers and makers.
Summer is great. There's so much to learn about cooking and preparing food that is produced locally, IN SEASON.
And while everyone has their own food journey, some meals may taste better or look prettier while you're discovering something new. As long as the process is fun, and the goal is a nutrient dense formula, it's difficult to not be satisfied.
Plus, you can always add a little more salt.
Or honey.
Or nothing at all.
Eating the Hunterdon Community Farmers Market Way
Here are some meal ideas brought together for you by the manager of Hunterdon Community Farmers Market, find out the joyous potential in our market's food, surrounded by peaches and corn.
Disclaimer: I am in no way trained as a chef, just someone who fumbles their way around a kitchen after making their way back from the garden.
Morning Beverage
I'll ease you in. Grind coffee from Fieldstone Roasters, Ethiopian, black. If I have a little bit of Hun-Val Dairy Milk, I'd use up the last drops so I can bring back my glass bottle to the market. Does anyone else put honey in their coffee sometimes?
A Balanced Breakfast
That means "sweet AND savory". Right? I like to do one of each at the same time, but sometimes it's just one or the other.
Here are versions of meals that have been made or would be eaten.
SWEET Meals
Cool Bowl
The Humming Baker Peach jalapeno jam topped on goat milk yogurt from Gorgeous Goat Creamery
Blueberries. A handful of anything that could be left behind from the last backyard pick. (Think about planting a bush or head out for one more U-Pick blueberries this summer with the kids to extend your new jersey agricultural support.)
Throw in any nuts, seeds or granola that could be laying around
Warm Bowl
A peach from Sweet Valley, probably one that would be my near lasts, bruised and a bit mushy. Placed in a medium pot with lid and burner on. Halved or chopped. Whatever salvageable. Skin or no skin. Don't forget to remove the pit
Boil it down and mash with some Hun-Val Dairy (ooo chocolate?) milk.
Throw in some oats from River Valley Community Grains that Cabbage Throw Farm is usually carrying
Crushed pecans or walnuts
Honey from Solebury Nectar
Cinnamon from Jersey Girl Spices
Cook and mix until I desire.
** Bonus: If I make too much or can't finish... I simply save and refrigerate it to add to yogurt the next morning.**
A whole peach while out the door. It happens.
Bagel Half
Half a sourdough bagel from Mona's Bakery
Spread some Gorgeous Goat Creamery chevre, any flavor. So a current favorite or whichever is in your fridge
Sweet Valley Peach. This is where I would have some fun.
I'd slice and place them, then drizzle honey over for a cold approach. Add arugula if that's your thing. I might even do pickled onions from Pickle Culture. I add that to everything
OR I'd cast iron grill the slices, or halves, drizzle honey (hot honey if you're up to it) and sprinkle Cinnamon. Might mush it down on the bagel. Cheese is optional
SAVORY Meals (Eggs in 3 Ways)
Bagel Half With Scrambled Egg
You guessed it, the other half of sourdough bagel from Mona's Bakery topped with a butter
Fry or char some Sweet Valley corn before scrambling with an egg from Haring Family Farm, add any cheese of choice
Place on bagel and probably top with pickled onion from Pickle Culture
Warm Bowl with Fried Egg
Fry some bacon from Haring Family Farm
I would fry an egg with Gorgeous Goat Creamery's Marinated Feta Cheese on the bacon grease
I have a lot of home preserved potatoes so I would toss that up with butter from Hun-Val Dairy in a pan and throw some corn and onions to make a sort of home fries. Add peppers too if you want. Lots of herbs
Place potatoes in a bowl, top with bacon then egg, then pickled onion.
It's not local but, but I'd add an avocado because it's my favorite way top get some healthy fats. This is one of my favorite meals, an image is below.
Egg Cups
A staple. A great way to clear out the fridge with any last bits you got. I start cracking eggs, adding milk, and shredding cheese into a bowl. Whatever last cheese nib you got
I'd throw in whatever I'm trying to get rid of. Corn, onions, peppers, broccoli, tomatoes, any pieces of a type of pork or steak, and some leftover Wildspawn Mushrooms. It would all be diced small like the size of corn kernels
Mix it all together and disperse into muffin cups and bake. Great to freeze and microwave when needed
What do you eat for breakfast from the Hunterdon Community Farmers Market!? Share & Tag Us @Hunterdoncommunitymarket
An HCFM Lunch Munch
Soup, salad and a sandwich. Depends on mood, depends on ingredients in possession.
Soup - Corn Chowder
Truthfully, corn chowder is one of the soups that I haven't gotten around to making, yet! When the time comes... this would probably be the recipe I use, while embellishing to my taste bud's preferences. I'm blessed with them, I'll use them to my advantage. Otherwise, just know you're having some seriously healthy local food.
Ingredients listed that is possible the HCFM Way.
Bacon from Haring Family Farm
Onion, carrots, and garlic from Cabbage Throw Farm. Potatoes too if they have them or my own. To each their own with celery
I would use Gorgeous Goat Creamery Goat Milk rather than the recommended heavy cream. I don't personally add it to meals, and would rather save it for baking.
Plenty of seasons from Jersey Girl Spices
Corn from Sweet Valley Farm
I produce my own broths. If you don't do that with your scraps, I highly recommend it. Give your food another cycle of life before getting rid of the "undesirables"
When serving the soup, I'd top with...
A zig-zag of Whitehouse Station Sauce Co Peach Hot Sauce
Shredded cheddar from Bobolink Dairy & Bakehouse.
Either chopped green onions or microgreens from Lower Neshanic Community Farm.
I'd lick the bowl clean with with some sourdough from Apple Ridge Farm.
Salad - Peaches & Corn
I'm a big salad person because I will throw anything and everything in it. I believe the secret is in the dressing anyway, which I usually make myself.
Start with your favorite salad base... romaine, spinach, mixed, arugula, kale. Check out Cabbage Throw Farm to see what they go!
Sliced Peaches
Air-fried corn kernels mixed with some seasonings for a crunch, or even just toss some canned corn if you ran out of fresh
Your favorite protein- chicken, steak, shrimp, I'd maybe even do a type of bean.
Feta cheese from Gorgeous Goat
Pickled Onions from Pickled Culture - Olives too if that's your thing
Maybe some diced cucumbers
I'd probably sneak an avocado
Heck maybe even some crushed nuts
And then dressing, I would start with minced garlic, S&P, olive oil, mustard, honey, and some fresh lemon juice. Taste and embellish to your liking. Shake it up, pour, and mix together REAL GOOD
Sandwich - Ciabatta Mozza
I'd grab a duck fat ciabatta from Bobolink, toast it
Slice some Hun-Val Dairy mozzerella
Place some arugula
Slice some peaches
Drizzle with Solebury Nectar hot honey and/or balsamic glaze
I'd either add sliced turkey and keep it a cold sandwich or grilled chicken and bake it with the cheese for a hot one.
Obviously I'd have a side pickle from Pickle Culture.
I absolutely love soups, salads, and sandwiches because it truly is a way to use up what you have to make something that you find delicious. Play along as you go, use up as much as you can.
What do you eat for lunch from the Hunterdon Community Farmers Market!? Share & Tag Us @Hunterdoncommunitymarket
Salad and Sandwich pictured are versions of what's been done in the past. Not exactly what's listed.
Snickle Snackles
I'd try playing around making some sort of Zucchini - corn fritters. Something easy to much on throughout the day. Or grab some samosa from Tript Food and dip in Humming Bird peach jalapeno jam. Hot honey kettle corn From Solebury Bectar sounds divine.
"Ma! What's for Dinna?!"
Chicken
The idea of chicken and peaches sounds so incredibly juicy and yummy to me.
Ingredients possible the HCFM Way
Chicken from Haring Family Farm (I would even sub this and go for eggplant or tofu if I was in the mood.)
Peaches from Sweet Valley Farm
Honey from Solebury Nectar
Fresh Herbs from Cabbage Throw Farm or dried from Jersey Girl Spices. I personally have plenty in my backyard. (Look into planting a thyme bush!)
I would then have a side of literally any roasted vegetables I have. Zucchini, summer squash, peppers, onions, carrots, anything! Even just some kale from Cabbage Throw Farm if I'm trying to hit more dark leafy greens.
And then of course the JERSEY CORN ON THE COB! Prepared your favorite way!
I found this article with 50 different corn dishes to make all summer. The first 10 alone are different ways to prepare and serve corn on the cob. I would go for the Roasted Parmesan. The croquettes, corn/zucchini orzo, and Mexican cucumber corn salad all sound delicious too.
Pasta
Here is pasta/salad dish I would try. Add your favorite protein if you want!
Pizza
After talking with Honeycakes European Sweets and Treats, we reminisced on the fact that our Slovak relatives would make pizza, with corn on it. I've been chasing that pizza since I was 10 years old, it was one of the most delicious things I had ever eaten. So if you're ever doing a pizza night with the kids, try throwing some corn on it. Arugula, peaches, goat cheese and balsamic also sounds DELICIOUS.
Seafood Boil
If I ate seafood, I would totally use Jersey Fresh Corn for a seafood Boil, always wanted to do one of those. Heck, I would even add peaches to the mix just to see the extra juiciness it created.
There are so many other ways. A quick google or Pinterest search will give you wonders!
What do you eat for dinner from the Hunterdon Community Farmers Market!? Share & Tag Us @Hunterdoncommunitymarket
Something To Take The Edge Off
The Market has a nice colelction of beer from Invertase Brewing and wine from
Unionville Vineyards.
The bartender in me would mash some peach with honey and lavender from Pretty Bird Farm (If they don't have any left, you should still get some beautiful flowers! Jersey Girl Spices might have lavendar) Maybe add a jalapeno if feeling spicy. I would do a half and half of iced hibiscus loose leaf tea from Fieldstone, and my favorite Collective Culture kombucha flavor. For those who need a little extra something, top with some Luscious Spirits Vodka.
Sweet Treats!
No day of food is complete without fulfilling that sweet tooth... well, for me at least. As a sweets person through and through, this whole list will most likely be eaten by me.
Peach Pie and Corn Custard by Seasonal Sarah Pie Truck
Peach Galette from The Humming Baker
Peach Ice Cream from Hun-Val Dairy, topped with a crushed cookie from Humming Bird Bake Shop, and drizzled with Whitehouse Station Sauce Co. Peach Hot Sauce
If feeling daring or obscure, a slice of carrot cake from Honeycakes European Sweets and Treats, warm it up, add a scoop of corn custard from Seasonal Sarah, and then a dollop of Peach Jalapeno jam from The Humming Baker.
Share your Hunterdon Community Farmers Market Drinks & Sweet Treats! Tag Us @Hunterdoncommunitymarket
P.S. Don't Forget the furry friends!
We all deserve a treat here and there! Bizzle's Bites and Barking Good Company are barking up a bite at Hunterdon Community Farmers Market!
Dogs must be on a leash if bringing to market.
Don't Stop, Keep Learning.
To sum it up...
No one's a pro at first. Pick up a knife or spoon, and go from there. Cooking is meant to be fun!
Make it healthy by making it local! Support the local food businesses around you, and think about planting a food bush or two somewhere.
Extend the life of your food! Use up as many scraps as you can and compost last.
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