Columbus Farmer's Market in New Jersey

August 26, 2014

Over the weekend, my sisters Tina (in from San Francisco) and Antonete, met at my mother's house in New Jersey. We went to the farmer's market and picked up a lovely Jersey bounty of fruits and vegetables and did some antiquing along the way! Columbus Markets also features a vast antique market where you can buy anything from previously used crossbows, antique furniture and very Jersey bedazzled clothes! That day I bought a chaise for my mother's birthday, which my sister and her partner Stephanie will upholster for her. I also left with an antique tea kettle (you already know about my tea obsession! See: A Spot of Tea ) and I snagged a Life magazine from 1966 with Sofia Loren on the cover!

We headed to Produce Row where there were great bargains on seasonal fruits and veggies from the local farms in Southern Jersey. We grabbed some juicy Jersey tomatoes, blueberries, strawberries, fragrant basil for my pesto, as well as broccoli rabe, baby kale, eggplant, asparagus, and cauliflower. When we arrived home, we chose to make pesto to accompany the rest of the vegetables we bought. My mother made bow-tie pasta for the pesto and I worked on bruschetta and my Drunken Strawberries, while Tina made Broccoli Rabe and Sausage and Antonete helped assemble the Strawberry (Drunken) Kale and Avocado Salad.

 

Check out more photos at the Columbus Farmer's and Antique Market in New Jersey here!

 

Some of food we made that day!

 

Broccoli Rabe and Sausage

 

Broccoli Rabe

2 lbs of Broccoli Rabe, (remove tough end stems)

3 cloves of garlic

1/4 cup of Extra Virgin Olive Oil

Salt and Pepper to taste

2-3 tbsp of peperoncino (as spicy as you like)

  • Sautee in a pan for about 10 minutes

 

Sausage

Fresh, quality Italian Sausage (hot if you like spice!)

1 tbsp Extra Virgin Olive oil

4 cloves of garlic

2 tbsp of pepperoncino

  • Remove sausage from casing and rip apart in pan, until cooked through!Drain sausage and add to broccoli rabe.

 

Drunken Strawberries (Fragola Ubriaca)

4 cups strawberries, roughly diced (don't cut them like you are french, cut them wild)!

1 tbs Sugar

1/2 cup of limoncello or 1/2 cup lemon juice (if you are a lightweight)

Pinch of salt

  • Mix with a spoon and let sit until ready to use.

 

Uses:

  • Use as a Topping for ice cream

  • Whip mascarpone cheese and use strawberries as a bottom!

  • Spoon over a Bruschetta with Vermont Sharp Cheddar Cheese (I like Vermont Creamery) or Marscapone cheese

  • Add as condiment to Kale Avocado Salad or any salad

 

 

Fiorella's Pesto

 

2 lbs of Fresh Basil

1 cup of salted cashews, almond, and hazelnuts (roast at 350 for 6 minutes)

Juice of one lemon

Sea Salt to taste (keep tasting and adding throughout)

1 cup Parmigiano Reggiano, good quality (can add more depending on your taste buds)

1 cup of Olive Oil

1 cup parsley

4 cloves of raw garlic

 

  • Blend in small batches and taste as you go along, paste should be chunky and not smooth. Add more lemon to loosen paste

 

Uses:

  • Spread on Bruschetta or Crostini, drizzle with olive oil and shaved Parmigiano

  • Add more lemon to loosen pesto paste and add on vegetables or salad as dressing

  • Spread on bread as a condiment

  • Drop over pasta!

 

 

 

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