Happy Labor Day!

We hope that you are enjoying the holiday and the last days of summer.  This is the time of year we’ve all been waiting for. Those long hot days have brought us vine-ripened tomatoes, sweet and hot peppers, and both summer and winter squashes, as well as berries and late summer fruit. We will keep selling all this fresh produce as it keeps producing, all the way through October, so stop by this Wednesday, and every Wednesday for the next two months to stay stocked up with fresh stuff, as well as handmade cheeses, pasture raised meat and dairy, prepared foods, pickles and condiments, body care and jewelry, and even locally brewed beer. 

Expect to see a lot of our vendors using seasonal flavors now that summer’s shown us her bounty—from empanadas to flatbreads, sweets and even seasonal ice creams from Clydes!

This week we host Marji Zintz at the music tent

See you at market!

The West Milford Farmers Market is still seeking a few people interested in volunteering a few hours to greet as they come to market. This is a great opportunity for teens or adults to get service hours! Reply here, or stop by the Market tent to learn more.

THIS WEEK’S VENDORS:

Empanada Lady

Clyde's Italian Ice

Rosie's Market 

Orlando's Bakery 

Seven Tribesmen Brewing Co.

Pickle Licious

Pesto Joe

Hope Cress Farms

Muino Baked Goods

Jewelry Designs by Melinda

Guitarist and vocalist Marji Zintz plays everything from The American Songbook genre to blues, pop, folk and rock. She has written some of her own originals, and is sure to throw them in among fan favorites at her shows.

She may not look it, but Marji has been playing music professionally for 45 years. Like most musicians, she’s also worked other jobs in between her music gigs, particularly teaching and coaching… although she’s grateful that for the most part she has been able to play music almost exclusively.

Influences and early experiences

Marji has been influenced by artists such as Joni Mitchell, James Taylor, Tom Waits and Billy Holiday.

Her first experience with music was listening to her father sing, and singing together with him and her sister as a young child. Later, she “adopted” an unused guitar her brother had been handed down.  She discovered a Peter, Paul and Mary songbook lying around the house and was surprised how easy it was to follow along with the chord diagrams. Then, she learned to play by ear. She got her first gig at a local bar when she was 18, and never stopped to look back.

That’s not to say Marji never had a day job. At some points she worked six days a week and performed six nights a week. However, she never let anything push music down as a priority.

“The most important thing to me was that my day job would not interfere with my ability to perform.” 

A turning point

One day, about fifteen years ago, Marji decided she would quit music altogether. Things had just gotten too difficult and it wasn’t fun anymore. Fortunately, the feeling didn’t last long. The experience, however, had taught her something important…. When she picked her guitar back up again, she only booked shows she loved, and she taught herself to enjoy every aspect of the experience: from booking, to moving equipment, to breaking the set down at the end of the night.

“There had to be a way where I wouldn’t feel that resistance to [playing], because I think that interferes with happiness, and I didn’t want to not feel happy playing,” Marji said. “I implemented some systems and when I came back to it, it was a much more pleasurable experience.”

She believes that the idea that money and happiness can’t coexist is a limiting belief. She admires Alberta Hunter, an American jazz and blues singer/songwriter who raised her family and had a successful career as a nurse before starting her 25 year long music career at the age of 65.

Connecting with the audience

Her favorite part of playing live shows is the connection she gets to share with her audience. Small venues in particular, provide that opportunity to get to know the audience members and talk to them after the show. In Marji’s opinion, it’s this connection that turns the act of playing music into a true art form.

“It’s that really beautiful connection where people really get [the music] and are really touched and moved. It gives me energy and it changes everything,” Marji said. 

Having the opportunity to speak with audience members is part of this experience. Her favorite venues are house concerts, as she really appreciates getting to connect with her audience in a more intimate way. In fact, Marji’s audience often provides her with fodder for new music.

Becoming Human

In addition to her solo work, Marji belongs to the band Becoming Human. They play original songs of observation, realization and transformation in the genres of world music, jazz and folk… but with an element of improvisation. Guitarist, Jim Kunkel and bassist, Mickey Kopchak, do most of the composing, but what Marji finds most unique about the trio is that each member has a beautiful and unique voice. There is no lead vocalist, she said, but instead they all back each other. 

“The material is so unique and so personal… Jim Kunkel, he writes this from a very spiritual perspective,” Marji said.

She mentioned one of their songs entitled, “The deeper meaning of ‘I am’,” and how it delves into personal spirituality, forging more of an experience than the creation of music alone. 

Marji will be playing solo at Market this week. Feel free to introduce yourself and say hi, and keep an ear out for an original tune or two, as well!

Visit Marji’s website to learn more about her music and how to find her or hire her for your next party or event at www.marjizintz.us

We love late August… the warm days, cooler nights—summer is still in full swing, but there’s a crisp in the air that almost smells of early fall. Our favorite part of the season might just be that the Market booths are full of nature’s abundance. From seasonal flavors being used in a wide variety of our prepared foods, to fresh produce, everything you can imagine is here: tomatoes, cucumbers, squash, greens, fruit and so much more.  We also have a variety of handmade cheeses, pasture raised meat and dairy, prepared foods, pickles and condiments, and handmade products like body care and jewelry. 

This week the West Milord Department of Health will be joining us… stop by their booth and say hi!

This week we host Bob Nicholson at the music tent

See you at market!

The West Milford Farmers Market is looking for a few people interested in volunteering a few hours to greet as they come to market. This is a great opportunity for teens or adults to get service hours! Stop by the Market tent to learn more.

THIS WEEK’S VENDORS:

Department of Health

Empanada Lady

Clyde's Italian Ice

Rosie's Market 

Orlando's Bakery 

Seven Tribesmen Brewing Co.

Pickle Licious

Pesto Joe

Hope Cress Farms

Muino's Baked Goods

Jewelry Designs by Melinda

ALL ABOUT MICROGREENS

MUSICIAN SPOTLIGHT: Bob Nicholson

Singer and songwriter, Bob Nicholson has a passion for music… and as with all things in life, that passion is what fuels him. Although songwriting is where his heart is, he understands that covers are what opens the door to an audience. But he won’t forgo his joy of playing just to appeal to a crowd. 

“A musician has to be true to himself,” he said.

Expect to hear classic rock favorites from the likes of The Beatles, The Rolling Stones and Tom Petty this week when Bob plays at Market.

The why

It all began for Bob when he first saw the Beatles on Ed Sullivan. He called the experience “eye opening.” Seeing the King play helped him recognize that there were a lot of perks to playing music. Girls being the most obvious one.

“Sports were difficult [for me], but playing [music] sounded fun,” Bob said. “When you are a teenager, you’re attracted to the opposite sex, and being on the sports team was a way to get a date… I thought, there’s got to be a better way.”

These days, his favorite part of playing is seeing the thrill or satisfaction of his audience. Whereas the tip jar can be a good measure of that appreciation, he said seeking applause is like barking at the moon. 

“The appreciation is when they come up to you and let you know that … I inadvertently invoked a nice memory,” he added. “Play the song, hit a memory. “It’s like high school reunions but better.”

His influences

Growing up, Bob was surrounded by neighbors several years older than him, and as a result he was exposed to the great bands of the 50s. He said this music still has an influence on him today.

When asked what songs he likes to play he said, “All of them.”  However, he did mention a few favorites, such as, “We Can Work it Out,” by The Beatles, “My Back Pages,” by Bob Dylan and “Mandolin Wind,” by Rod Stewart… which he enjoys playing even if he doesn’t play mandolin.

“You need to be happy because you get to a certain age and you have a limited number of years. And I want to be happy and live the rest of my life being happy,” Bob said. “Music makes me happy. It’s better than any drug there is out there. The high you get from performing on stage, no drug can do that. I get stage fright. But once that first note rings, I’m fine.”

The venue

Bob enjoys playing at restaurants and wineries over bars and nightclubs…. He prefers the hours and the intimacy of the crowds. He appreciates that the volume, as with the farmers market, is kept at a level that allows people to continue their conversations, letting the music become more background noise rather than the main event. He’ll often play senior centers, as well, bringing back memories of the music the residents loved in their youth. 

Because Bob finds that having a band is similar to juggling several marriages at once (lots of personalities to coordinate), he is most likely to be found playing solo gigs, like he will be at Market this week. He will on occasion play duo with a female vocalist 

“Whatever the job calls for, I do,” Bob said. “If I can do it solo, I will. If they need a trio, I can call on people to do it.”  The important thing is that he gets to play. 

Beyond the guitar

In addition to his career as a professional musician, Bob volunteers in his spare time. He enjoys giving back to youth, and he mentors high school and college students in TV and film through a program on a local West Milford cable station, as well as giving yearly workshops through Passaic county. 

Although Bob admits he hasn’t enjoyed wild success in his music career, the wins and successes he has experienced is part of what makes it all worthwhile.

“It’s what I do and what I enjoy to do,” he said. “Some people have hobbies, bowling darts or organizations and that’s what works for them, and this works for me. “It’s more than a hobby. It’s a passion. We [smaller musicians] do the same things as the big guys do, we’re just not recognized. Same work, same effort, same model but on a smaller, more local scale.”

In addition to catching Bob at the Farmers Market, he plays at The Vreeland Store once every month or so on Thursday nights. Visit him on Facebook to catch his upcoming shows.

As the days slowly grow shorter again, we’re gearing up for an influx of produce. From mid- to late-summer favorites like peppers, tomatoes and corn, and even the start of some early winter squashes, our booths are full of the abundance of the season. Look for seasonal flavors in our prepared foods too, from empanadas to ice cream… and even soap… everyone is taking advantage of the season’s bounty.  We also have a wide variety of handmade cheeses, pasture raised meat and dairy, prepared foods, pickles and condiments, and handmade products like body care, jewelry and more. 

This week we host Marji Zintz at the music tent

See you at market!

The West Milford Farmers Market is looking for a few people interested in volunteering a few hours to greet as they come to market. This is a great opportunity for teens or adults to get service hours! Stop by the Market tent to learn more.

THIS WEEK’S VENDORS:

The Cheese Guy

Empanada Lady

Clyde's Italian Ice

Rosie's Market 

Orlando's Bakery 

The Gritty Sisters Soapery

Pickle Licious

Pesto Joe

Hope Cress Farms

Seven Tribesmen Brewing Co.

Muino's Baked Goods

ALL ABOUT MICROGREENS

Have you ever wondered what’s up with those little green sprouts at market? They’re microgreens and they’re not only tasty, but they’re exceptionally good for you! Learn more about microgreens and how to use them in this week’s spotlight.

Meet the musician: Marji Zintz

Have you ever wondered what’s up with those little green sprouts at market? They’re microgreens and they’re not only tasty, but they’re exceptionally good for you! 

Microgreens are the first fully developed leaves to sprout from a seed. They are grown in containers, with little light and no fertilizer, and are a low calorie, nutrient-dense food. These young plants have almost twice the vitamins, enzymes and minerals as their fully formed counterparts. You can find them in almost any “flavor” from broccoli, to beet, to my personal favorite, sunflower (renown for its lightly nutty flavor).

Nestle your microgreens between damp paper towels, and store in a ziplock bag in the refrigerator, and they should keep for up to a week.

Our favorite ways to eat microgreens:

1. On any pizza (but especially margherita pizza!)

2. Instead of lettuce on a burger, sandwich or grilled cheese!

3. As a pesto, or in guacamole

4. On pasta aioli 

5. In a salad or smoothie

6. In ramen noodles or soup

7. In an omelet

Stop by the Hope Cress Farms tent to see what varieties are sprouting this week, and to get even more suggestions for how to use them.

Welcome to the dog days of summer! Unfortunately we still can only allow service dogs at market, but we have plenty to help you cool down after long days in the sun with the kids. Join us this week for a growing abundance of produce, freshly cut micro-greens and corn on the cob… We also have a wide variety of handmade baked goods, pasture raised meat and dairy, prepared foods, pickles and condiments, and handmade products like soaps, jewelry and more. Don’t forget to bring the kids… we have ice cream, too! 

This week we host Peter Sando at the music tent

See you at market!

The West Milford Farmers Market is looking for a few people interested in volunteering a few hours to greet as they come to market. This is a great opportunity for teens or adults to get service hours! Stop by the Market tent to learn more.

THIS WEEK’S VENDORS:

Empanada Lady

Clyde's Italian Ice

Rosie's Market 

Top of the Mountain Honey

Orlando's Bakery 

Seven Tribesmen Brewing Co.

Pickle Licious

Pesto Joe

Hope Cress Farms

Muino's Baked Goods

Jewelry Designs by Melinda

VENDOR SPOTLIGHT: Pesto Joe

Meet the Musician: Peter Sando

Not long after her father’s passing in 2021, Carina Castagna opened the freezer for dinner and found one of her father’s pesto sauces. Seeing it gave her the idea to honor his memory by recreating his beloved sauce.

“For as long as I can remember my dad has been making pesto sauces. Growing up my family always had dozens of basil plants in the backyard… and I specifically remember my dad being particular about the basil he picked for each batch. He wanted to ensure the correct type of basil was used, and that each leaf was at its peak.”

Carina was awarded seed funding for Pesto Joe thanks to a startup program offered by Seton Hall in the summer of 2022. By December of the same year, the business was officially off the ground and running. 

“Knowing how fragile life is and how short our time is with our loved ones, I wanted Pesto Joe to be a means in which families can gather together and spend quality time with one another,” Carina said. 

As a young girl, Carina recalls being her father’s “official taste tester.”  The specific gurgling noise the blender would make when the sauce was made perfectly is the same gurgling sounds she looks for to ensure she’s put the ingredients in the right order and amount when making batches of pesto today. As a child, that sound was her cue to run to the kitchen and give her “professional” opinion on the flavor. Joe’s pesto was a labor of love—he spent time inspecting the dozens of basil plants in their home garden to find the “perfect leaf.” Family and friends would continually ask for more pesto, and essentially begged him for the recipe.

However, in true Italian fashion, there wasn’t a “true” recipe to be given. Instead, Carina said her father essentially cooked using a “dash” of this, a “pinch” of that, or a “handful” of leaves.

“To an untrained eye it might have looked as if he was making it up as he went, but he was very purposeful and systematic and somehow always had the pesto perfectly made.”

Her father varied every batch of pesto, often based on what he was cooking with it, or who he was sharing the batch with. He adored garlic, and would eat it raw. However, Carina realized that not everyone wanted as much garlic as her father. This prompted her to create her two original flavors, traditional and garlic lovers, which she says compliments steak or chicken well. Carina hopes to one day create additional flavors, using the traditional recipe as the base.

She learned the recipe by watching her father from a young age. She began by hunting for the perfect leaves of basil, then handing her father each ingredient while he blended them together. Creating a written recipe to ensure a consistent flavor across batches, has been one of Carina’s biggest hurdles in starting the business. However, she was able to recreate her father’s recipe and write it down for generations to come. 

Pesto Joe sources its ingredients from local family farms in New Jersey. Carina would love to grow her own basil someday, but until she has the ability to keep up with the demand, she remains focused on sourcing high-quality ingredients from local sources. 

Pesto Joe wants to slow life down for you and to create a means in which you can have a sit-down family dinner and enjoy each other’s company. They strive to be a high-quality healthy alternative that provides an easy way to make a delicious meal. Whether it be pasta with pesto, homemade pizza, or a sandwich!

Pesto Joe is committed to bringing families together and creating a positive impact and so they donate to charitable organizations on an annual basis.

The more you eat, the more we grow, the more we can give!  

Want to learn more? Visit www.pestojoe.com

Each batch is made with love, from a father to a daughter, to your family.

Join us this week for juicy peaches, leafy greens, freshly cut micro-greens, corn-on-the-cob… We also have pasture raised meat and dairy, prepared foods, pickles and condiments, and handmade products like soaps, jewelry and more. Don’t forget we have ice cream, too! 

This week we host Ed Seifert and Bernie Stapleton at the music tent

The West Milford Farmers Market is looking for a few people interested in volunteering a few hours to greet as they come to market. This is a great opportunity for teens or adults to get service hours! Stop by the Market tent to learn more.

See you at market!

The West Milford Farmers Market helps make fresh produce more accessible within our community. Help our neighbors who are struggling to make ends meet gain access to fresh produce by visiting the welcome booth at market with a food or monetary donation that will directly impact local families. 

THIS WEEK’S VENDORS:

The Cheese Guy

Empanada Lady

Clyde's Italian Ice

Rosie's Market 

Top of the Mountain Honey

Orlando's Bakery 

The Gritty Sisters Soapery

Pickle Licious

Pesto Joe

Hope Cress Farms

Seven Tribesmen Brewing Co.

Muino's Baked Goods

VENDOR SPOTLIGHT:

Gritty Sisters Soapery

MUSICIAN SPOTLIGHT:

Ed Seifert and THE STIMULUS PACKAGE

There’s no doubt about it. Summer is in full swing, and then some. We can tell because peaches and corn are back at the Hope Cress booth. There’s nothing that screams summer to us better than a freshly roasted ear of Jersey corn, or a ripe juicy peach that’s been ripened in the sun. Are you ready for market yet?

In addition to a growing array of other fresh produce, we also have microgreens, pasture raised meat and dairy, prepared foods, and handmade products like soaps, jewelry and more.

This week we host Marji Zintz at the music tent

In addition to being excited about Clyde’s homemade ice cream (we’re not sure how we’ve survived the heat without him), freshly made pesto at Pesto Joe’s, and all the yummy baked goods at Orlando’s and Muino’s, we are also excited to welcome a new vendor: Jessica’s Treasures and Treats. Jessica makes custom-curated baskets/boxes and charcuterie board gift packages. Please stop by Jessica’s booth to see what treats and treasures she has in store for us this week. The West Milford Chamber of Commerce will also be joining us to share all the great happenings around town, and how they help support local business.

See you at market!

The West Milford Farmers Market helps make fresh produce more accessible within our community. Help our neighbors who are struggling to make ends meet gain access to fresh produce by visiting the welcome booth at market with a food or monetary donation that will directly impact local families. 

THIS WEEK’S VENDORS:

New Vendor!: 

Jessica's Treasures and Treats

Chamber of Commerce

The Cheese Guy

Empanada Lady

Clyde's Italian Ice

Rosie's Market 

Top of the Mountain Honey

Orlando's Bakery 

The Gritty Sisters Soapery

Pickle Licious

Pesto Joe

Hope Cress Farms

Seven Tribesmen Brewing Co.

Muino's Baked Goods

Vendor Spotlight: Rosie’s Market

MUSICIAN SPOTLIGHT: Marji Zintz

As we approach our sixth market of the season, we're getting excited about the bounty of our local harvests. With so much growing, we have been receiving many generous donations from our vendors and community gardeners for local food pantries throughout West Milford. The abundance of the season may seem obvious, but it’s important to remember that access to healthy, fresh, and local food is not something that is easily available to everyone. That is why we are so grateful to the vendors and community members who are able to donate a portion of their abundant garden harvests, or who provide other pantry donations or monetary support.  

This week, we would like to thank Judy DeJosia of Growing With Food, for her generous and kind donation of fresh local produce this week. Please visit Growing With Food online and discover the amazing gardening programs Judy has put together. Thank you Judy!

Food insecurity is a growing concern, and one that is often hidden in plain sight. Please consider supporting those in our local community who are struggling to make ends meet by visiting the market welcome booth with a food or monetary donation that will directly help reduce food insecurity and improve healthy outcomes for our neighbors and friends. 

This week we host Bob Nicholson at the music tent

We also have our usual array of produce, pasture raised meat and dairy, prepared foods, and handmade products like soaps, jewelry and more. There will even be cool treats for kids of all ages. Keep reading for our list of this week’s vendors. 

See you at market!

Annmarie Muino has always loved to bake. Whether it was for home, for friends, or for family parties, she was always the one making cookies and cakes everyone loved. Then, about ten years ago her friends started making requests, and she found herself not just baking, but selling her baked goods, too.

Then in December of last year, she went all-in, and made her side business official with the opening of Muino Baked Goods. Although she bakes out of her home, rather than in an industrial kitchen, Muino has all of the certifications and qualifications required of any New Jersey based food business, including ServSafe. This is her first season selling to the general public, and she’s proud to be a part of the West Milford Farmers Market vendor team. 

“Everything is moving along kind of slowly [since the business opened], but in a good way because I can keep myself organized,” Annemarie said.

Best sellers for Muino Baked Goods

Keep an eye out for some of Muino’s fan favorites: crumb cake, a gluten-free almond macaroon cookie, and her ever-popular chocolate chip cookie. All of these can be found at Market each week. She also makes cakes, including carrot cake, red velvet cake, and classic crumb cake. A new product is her “cake in a cup,” made with layers of cake and frosting in an 8 ounce to-go cup.

In addition to purchasing ready-made options, customers are encouraged to request custom orders. Come with an idea, and Annmarie will turn it into a one-of-a-kind edible creation. Sometimes people will send her photos of cake or cookie concepts they found online. Sometimes they’ll come to her with a rough idea of what they want. In the end, what they get is handmade to order and baked with love. The proof is in the taste, as her products don’t only look beautiful, but they stand on their quality. 

A labor of love

To Annmarie, the act of baking is about more than just the finished product. The art of baking is a form of stress relief for her, and her favorite part is seeing people enjoy her baked goods. She’ll purposely make things she doesn’t even like so she doesn’t find herself overindulging. She just loves to bake. 

From a young age, her children were in the kitchen baking with her, too. Even though they are grown now, her youngest still helps out by creating and helping to manage the company’s social media sites. Otherwise, Muino is a one-woman operation. But she still dreams of having a brick-and-mortar location. 

Find Muino each week at market, as well as this coming weekend at the Franklin/Ogdensburg PBA Local 404 Food Truck Festival this Saturday at the Sterling Hill Mining Museum. 

Visit Annmarie online at https://www.facebook.com/profile.php?id=100076614529641 to see some of her custom creations, or feel free to ask her your questions at Market this week.

Happy Independence Day!

We are wishing everyone a happy and healthy holiday filled with celebration and loved ones.  

Don’t let the holiday trip you up, though… Wednesday is still market day!

In addition to the produce, prepared foods, and handmade products offered each week, we are very excited to announce that a new vendor, Pesto Joe, will have a booth at market for the first time this week.  Stop by to see what they offerand join us in wishing them a warm welcome. 

The Cheese Guy also returns this week for the first time this season. Don’t miss out on your favorite freshly cured cheeses, or perhaps discover a new one. Kids Korner will be in full swing and families will have the opportunity to make a take-home bug hotel using natural items and products. This is a creative and sustainable project that offers a glimpse into how nature actuall works! 

This week we host Peter Sando at the music tent

Happy 4th of July… See you at market!

THIS WEEK’S VENDORS:

Pesto Joe

Empanada Lady

Clyde's Italian Ice

Rosie's Market 

The Gritty Sisters Soapery

Pickle Licious

Hope Cress Farms

Orlando's Bakery 

Seven Tribesmen Brewing Co.

Muino's Baked Goods

The Cheese Guy

Top of the Mountain Honey

VENDOR SPOTLIGHT: The Cheese Guy

MUSICIAN SPOTLIGHT: Peter Sando

Brent Delman, a.k.a. "The Cheese Guy," creates flavorful small-batch cheeses that are also kosher, vegetarian and 100% free of artificial preservatives or flavorings. He never uses added hormones, animal rennet or other animal enzymes in his cheesemaking, opting instead for plant-based or microbial non-animal enzymes. 

Brent prides himself on using high-quality ingredients and has spent the better part of two decades perfecting his recipes. From spreadable hint-of-lemon goat cheese, to spicy  jalapeño pepper jack to pungent blue cheeses, The Cheese Guy can cover all of your cheese needs. This includes classics such as mild cheddar, Monterey Jack, Italian specialty cheeses and fan favorites such as their craft beer cheddar. They even carry organic cheese. 

After receiving an MBA from George Washington University in 1990, Brent moved into the specialty food industry, but his entrepreneurial spirit extends back to his middle and high-school years in the midwest where he took pride in running a variety of local businesses—from window-washing to landscaping.

Inspired by the ethic of the hard-working Midwesterner, Brent has, “continued to support small businesses and the concept of agripreneurship, partnering with many family-owned dairy farms in Upstate NY, Vermont, Northeastern Ohio (where I was born and raised), and Wisconsin,” he said. He also produces a handful of cheeses in Italy in the old tradition from small countryside dairies.

Visit The Cheese Guy online to learn more about his extensive cheese line, or to follow The Cheese Guy on social media… and don’t forget to visit him every other Wednesday through October at Market!

Summer is here! That means that market days are in full swing. 

Produce is producing, eggs are prolific, and so is everything seasonal you expect in summer.  So bring the kids and grab everything grown, preserved, and baked fresh. That means meat, veggie and dairy, but also pickles, bread, cheese, and even all-natural body care, all from the bounty of our local environment. Plus, pizza is back at Orlando's this week! Stop by their booth to check out both their regular and gluten-free varieties.

This week we host Marty Koppel at the music tent

See you at market!

THIS WEEK’S VENDORS:

The Cheese Guy

Empanada Lady

Clyde's Italian Ice

Rosie's Market 

Pickle Licious

Pie Eyed Bar Pies

Hope Cress Farms

Orlando's Bakery 

Seven Tribesmen Brewing Co.

Muino's Baked Goods

This week’s VENDOR SPOTLIGHT: Orlando’s Bakery

This week’s MUSICIAN SPOTLIGHT: Marty Koppel

Robert Kovacs and his wife Laura bought Orlando’s, a struggling Italian bakery in 2016. This was not their first foray into baking, however. Rob had been a Wall Street trader for many years. After the economic downturn of 2008, he was more than ready to make a new life for himself, and after leaving his job in 2009, he turned to baking.

Not your traditional bakery

This wasn’t a traditional baking experience, however. Rob had discovered a research product, developed in Europe, that was creating a low-carb baking flour suitable for diabetics. Rob purchased a patent for the product and began working on his own to learn how to manufacture it into a great tasting bread. Once he was successful in the recipe, the Alma Baking line was born. 

“The [European] research institute decided not to join us on this journey,” Rob said. “I did it on my own and it’s fully owned by me and my wife.”

The Kovac’s purchase of Orlando’s became a way to bring Alma Baking to life, but more importantly, it became a way for the couple to meet with their customers and make personal one-on-one connections that Robert had been so removed from in his “prior life” on Wall Street. 

Redefining Orlando’s

Orlando’s had made its name and built its reputation on traditional Italian breads and sweets. When the Kovacs took over, they made some minor changes to the product line, keeping the more popular items that were thriving and letting go of others that weren’t doing as well. Alongside the traditional Italian goods, Rob has brought in his Alma Baking bread line. 

“It’s been a very fulfilling journey,” Rob said.

Discover Orlando’s at Market

The Kovac’s focus at the West Milford Farmers Market is their traditional Italian baked goods. These include a three-day, all-natural sourdough bread, also formulated by Rob, which is the basis of many of the Italian sausage and cheese style breads they sell. They also have sweetbreads and desserts available. 

Since Laura is Lebanese, they’ve begun to add more middle eastern products to the line as well. However, the low-carb, diabetic-friendly Alma line is always available. In addition to the Alma Baking breads and pizzas, customers can potentially look forward to a future waffle formulation and soft/wheat tortilla down the line.

Happy Summer!

Thanks to the warmer weather and longer days, there’s more fresh produce at market each week, as well as other local goodies like eggs, pasture-raised meats, bread, cookies, pastries and sweets. We also have local flower bouquets! 

Discover locally-made body care, jewelry and new this year: Seven Tribesman, a local brewery. Don't forget your prepared foods like pizza, empanadas, side salads and more that will help your meal prep easy as we head into summer break.

This week we host Kyle Hancharick at the music tent

The West Milford Chamber of Commerce will also be joining us with a booth this week. Please stop by to say hi and learn more about how the Chamber supports our local community.

See you at market!

THIS WEEK’S VENDORS:

The Gritty Sisters Soapery

Empanada Lady

Clyde's Italian Ice

Rosie's Market 

Floral Ideology

Orlando's Bakery 

The Gritty Sisters Soapery

Pickle Licious

Hope Cress Farms

Seven Tribesmen Brewing Co.

Jewelry Designs by Melinda

Muino's Baked Goods

VENDOR SPOTLIGHT: Hope Cress Farms

Hope Cress Farms raises non-GMO, pasture-raised beef, pork, chicken and eggs, as well as produce and microgreens (learn more about what microgreens are, and how to use them HERE). Find every cut of meat, alongside fresh-grown, local produce, microgreens and lettuce at their booth each Wednesday. They even carry farm-fresh milk bottled in Sussex, NJ. Their pasture-raised animals are happier, healthier, and better-for-you, while maintaining the flavor and marbling of a well-loved steak. 

MUSICIAN SPOTLIGHT: Kyle Hancharick

It’s always been about the music for Kyle Hancharick, a singer/songwriter from Warwick, New York. His passionate performances are punctuated by a crisp acoustic guitar and soaring tenor vocals. This is best shown in his 2018 EP “Breathe,” a four song project consisting only of acoustic guitar, bass and vocals. And that’s all that’s needed for this artist whose roots are planted in contemporary folk music.

​Most recently, Kyle has begun work on his second full-length studio album, which is set to be released in 2023.

Kyle takes in the world, processes it and turns it into song with his own special touch. He continues to grow as an artist, sharing his story and messages of love and peace.

https://westmilfordfarmersmarket.org/market-news/kyle-hancharick

Hope Cress Farms raises non-GMO, pasture-raised beef, pork and chicken and eggs, as well as produce and microgreens. Find every cut of meat, alongside Jersey sweet corn, tomatoes, microgreens and lettuce at their booth each Wednesday. They even carry farm-fresh milk bottled in Sussex, NJ. 

Although Greg Van Grouw began cultivating the Hope Cress Farm location for personal use about thirty-two years ago, the operation became a full time business more than eight years ago. 

All of the meat (and eggs) they raise—beef, pork and chicken—is non-GMO and pasture-raised from start to finish. Both the meat and layer chickens live in tractor-pulled chicken coops that are moved daily, allowing them free-range access to fields and fresh forage. The coops protect the birds from predators while allowing them a natural diet and exposure to fresh air and sunshine. 

This creates both a healthier environment for the chicken, and a sustainable practice of farming. The chickens share the pastures with the cows in a staggered rotation that supports a healthy regeneration of the fields. 

In addition to being pasture-raised, the cows are supplemented with a small amount of feed, Greg explained, helping to create coveted marbling, and to reduce the gamey flavor of grass-fed beef.

Is grass-fed healthier?

The belief that grass-fed beef is healthier is supported by both science and opinion, but there is no arguing that the overall experience and health of an animal is improved by allowing it to roam and graze as nature intended.

“The meat is healthier, the animals are happier and they’re in an environment they’re supposed to be in,” Greg said of his pasture-raised cows. “They have access to the barn if they need to, but even in the dead of winter they often prefer the lot. I think it’s just a healthier product in the end… and you can’t compare the taste of the meat. People who buy it, they keep coming back.”

Quality control and certifications

All of Hope Cress Farm’s meat is USDA certified, including the butchering process. The chickens are tested and certified monthly to ensure they are healthy and disease-free, and in compliance with FDA guidelines, they are always hormone-free. They raise about 250 chickens each month and bring them to the butcher every six to seven weeks, so be sure to grab your favorite cuts before they sell out, or you may have to wait for the next batch. 

The pigs are raised in a free range pasture with shelter, like the cows. They are fed a non-GMO feed and are allowed to forage as well, although Greg said they prefer to spend most of their time between the shelter and the water tub, or anywhere cool.

What you’ll find at market

All cuts of meat are available for individual sale at market each Wednesday, and at the Hope Cress farmstand on Blairstown Road in Hope, NJ. Patrons can buy whole roasting chickens, or individual cuts. (The chicken cutlets are the biggest seller, and often sell out first, Greg warned). For pork, traditional cuts are available as well as four different types of sausage. Find country style spare ribs, bacon, roasts and more. Get a wide variety of steaks, including T-bone, porterhouse and ribeye, roasts, as well as ground beef, hamburger patties, and all-beef hot dogs. 

“One woman from the market bought [all-beef hot dogs] at market, and she later told me her kids had asked if she was trying to poison them with all those years with store-bought ones,” Greg quipped. Yup, they’re so good, they’re kid-approved.

Nothing goes to waste either, any parts that are not popular or used—backs, necks and organ meat, etc—are ground and packaged for dog food. Greg noted that raw chicken is a very healthy diet for dogs, and they sell both patties processed by their butcher, as well as farm-ground dog food sold in one pound tubes. These are available at market for $3/pound (or $1/patty). 

More than just meat

Meat isn’t all you’ll find at Hope Cress. The produce sold at their booth is grown at Hope Cress and neighboring farms. Expect to find summer favorites such as tomatoes, zucchini, lettuces and green beans. The sweet corn they sell is renowned for its flavor, and Greg said many patrons come to his booth for the corn alone. Additionally, Hope Cress microgreens are jam-packed with nutrients, grown in controlled environments and sold fresh for the picking each week. 

Last but not least, the Hope Cress stand also has farm-fresh milk available for sale from a Sussex County farm that is licensed to bottle and sell his own milk (rather than having it delivered to a processing plant for pasteurization and bottling). 

If you’re looking for something specific, be sure to ask at market. Greg may have it in another freezer, or he can bring it the following week if available, 

Visit Hope Cress Farms online, or at their farmstand, four miles from the farm at 440 Hope Blairstown Road in Hope, NJ.

Due to the air quality conditions last week, opening day wasn’t as full as we had hoped. The good news is the air is beginning to clear, and this week’s weather forecast is beautiful for market day this week!

We hope that you’ll join us this Wednesday at the West Milford Presbyterian Church. We will be having a free gift basket giveaway with great goodies from Market (be sure to stop by the market tent to enter the drawing). Our Kids Korner will also be back with fun activities for the family. We have a full roster of vendors joining us, too. The full list is below.

In addition to fresh spring produce, find eggs, pasture-raised meats, all-natural body care, pickles and relish, bread, cookies, pastries and sweets at market this week. We’ve got you covered for dinner tonight, too: pizza, empanadas, flatbreads and stromboli, and plenty of desserts to please the whole family.

This week we host Ragtime Millionaires at the music tent

See you at market!

THIS WEEK’S VENDORS:

Pie Eyed Bar Pies

Empanada Lady

Plentiful Kitchen

Rosie's Market 

Floral Ideology

Pickle Licious

Pie Eyed Bar Pies

Hope Cress Farms

Seven Tribesmen Brewing Co.

Jewelry Designs by Melinda

Muino's Baked Goods

Orlando's Bakery

MUSICIAN SPOTLIGHT:

Ragtime Millionaires

VENDOR SPOTLIGHT:

The Empanada Lady

It began, as with most big things, a life change and a dream. When Cindi, the Empanada Lady, lost her job of 15 years during the 2009 recession, she found herself in culinary school and on a completely new career path. Unsure where the road would lead, she started by making empanadas for friends, family and local merchants while she was still in school. This led to a bit of catering, and eventually an account with a local bar, giving her a taste of what it would be like to own her own business.

She finished her culinary program, and although she was gaining experience in the field, what Cindi really hoped for was a business of her own.

“I wanted to work for myself. I was hungry and determined to continue to dream about having my own business,” Cindi said.

She just never thought it would be selling empanadas at farmers markets. 

Then she saw an ad about becoming your own boss at farmers markets. Inspiration was sparked, and Cindi took advantage of the growing industry to learn as much as she could. She worked for another company for a season, selling products at markets and learning the trade. She learned so much that within one season of starting the Empanada Lady, she realized she had become a household name. 

Have you tried Cindi’s famous empanadas?

Her spritely pink food truck offers empanadas in varieties for every palate, including beef, chicken, egg and cheese, kale and plantain, loaded potato, Indian samosa and mac & cheese. You’ll even find dessert empanadas like apple pie, guava and cream cheese, nutella with fruit and more. She also sells Cubano sandwiches with plantain chips and sides like yucca fries and fried sweet plantains, plus daily lunch specials.

For those who want more… Empanada Lady also caters. Her menu includes the famous ¼ pound empanada (or cocktail size for those craving finger food), speciality sandwich platters, wings and things, salads, spreads, dips and sides as well as main dishes in beef, pork, chicken and vegetarian options

Find all this and more on her full menu at the cafe in Verona where you can get everything from small bites, to salads, homemade soups, sandwiches, and made-to-order platters that include carne asada or the fish of the day.

Meet the Empanada Lady at her food truck every week at market, or visit her online or at the cafe in Verona at 20 Grove Ave. Call ahead for daily lunch options, or to start a catering order. 

www.empanada-lady.com

Food Truck: 201.675.7465

Cafe: 973.239.7812

cyndi@empanada-lady.com