Looks like a good season upcoming, with the return of the local farmers, and a rotating slot for specialty growers like Mosefund, the well regarded pork people, and Roaming Acres, the ostrich producer. These will appear once a month, according to the article.
All five of our familiar farmers – Tree-Licious Orchards, Sunden Farms, Vacchiano’s, Matarazzo’s, and Farmer John (the organic grower) – will return to town this season with produce usually picked within 24 hours.
Plus, this year’s market boasts more than a dozen delicious food artisans, such as our local organic Bread Company, a cheese maker, a seafood fishmonger, a beekeeper with honey (and wax candles), a specialty condiments purveyor, a vendor selling locally-grown range-fed bison meat, a vintner, a pesto maker, a pickler, and a pastry baker. No candlestick maker, though, because this authentic farmers’ market only sells foods that are grown or produced here in the Garden State.
More on Mosefund:
The Mangalitsa at Møsefund are free range, raised outside all year, with access to fresh water, feed and run-in shelters. They graze on chicory, clover, and varieties of local nuts, and are finished on a barley and wheat mixture (grown on the farm) for a minimum of 60 days. This diet gives their fat an amazing quality and consistency — high in monounsaturated fat and Omega 3 fatty acids, but low in polyunsaturated fat.
The Mangalitsa breed was originally developed during the Austro-Hungarian Empire for its exquisite flavor exclusively for the Hapsburg royal family. As you can see above, they have long hair (often curly) that ranges in color from black and blonde, to blonde or red. Imagine a mad scientist’s cross between a sheep and a pig. As Mangalitsa- also known as Mangalica in Spain and Mangaliza in Europe- are descendents of wild boars and lard pigs, they are very well suited to cold winters and actually prefer cooler weather. They are also genetically related to the black-footed Iberian pigs of Spain.