Search Results for: "red bank" farmer market

RED BANK: KALE, SEITAN… AND PORK ROLL?

johhny's pork roll truckThe Johnny Pork Roll truck is a new addition at the Red Bank Farmer’s Market in the Galleria parking lot. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumAfter a long winter, Mother Nature is taking her sweet time this spring, making us wait for the vast array of produce we’re accustom to seeing on Sundays at the Red Bank Farmer’s Market.

We will wait an extra week or two for the bounty of beans and other spring crops to make it to the Galleria parking lot. In the meantime, though, a new food truck – Johnny Pork Roll – means that PieHole followers can nosh on nature’s most perfect food: the pork roll, egg and cheese sandwich.

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RED BANK: KICKSTARTING PERUVIAN EATERY

marita lynn 062912Marita Lynn of Red Bank’s Runa is hoping a bit of help will finally get the doors to her Peruvian restaurant opened. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumWe’ve been taunted by the tantalizing prospect of a Peruvian restaurant on Red Bank’s Monmouth Street for almost two years now.  Now, Runa owner Marita Lynn has launched a Kickstarter campaign to help her raise the money she needs to get over the last barriers to opening the doors.

In an Andean language of Peru, runa means “people.” Lynn tells PieHole that when she was in culinary school she dreamed of calling her restaurant Runa, because she enjoyed being around and cooking for people.

Now she’s depending on those people to help her get her doors opened. Lynn tells PieHole that she has simply run out of money.

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RED BANK: TO MARKET, TO MARKET

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Mother’s Day means the welcome return of the Red Bank Farmers Market to the parking lot of The Galleria building; a seasonal Sunday tradition that pitches its tent beginning at 9 am.

If it’s Mother’s Day weekend — and it most assuredly is, for the benefit of eleventh-hour gift shoppers everywhere — then it’s time once again for the Red Bank Farmer’s Market, the seasonal staple of local living that commandeers the parking lot of the Galleria complex (Bridge Avenue and West Front Street) every Sunday from now up to the threshold of Thanksgiving.

Between the hours of 9 am and 2 pm, a collection of area vendors will be pitching their tents to purvey a great selection of locally grown seasonal produce, freshly baked goods, handmade preserves, sauces, cheeses and more — in addition to houseplants, custom art and craft gifts, clothing items, and even some specialties geared to pets and their personal shoppers.

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RED BANK: SNAIL GETS NEW SHELL

cinnamon snail 1 051213You can call it karma or just good fundraising, either way the Cinnamon Snail’s Kickstarter campaign for a new truck was a success for Red Bank’s Adam Sobel. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumLast week PieHole spoke with Red Bank’s viceroy of vegan cuisine, Adam Sobel, who was looking to raise $82,000 to help fund a new food truck through Kickstarter. Sobel explained to PieHole that without a second truck to vend his vegan victuals, much-needed repairs on his current truck could force the business to close up shop for up to a month.

With a few hours still left on the campaign’s clock, Sobel has passed his target and raised almost $85,000.

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RED BANK: A TEST OF THE SNAIL’S KARMA

cin-snail1The Cinnamon Snail food truck is asking for help on Kickstarter.  (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumWith the Red Bank Farmer’s Market starting up in just over two weeks, Adam Sobel is asking for help to make sure he’ll be able to bring his highly touted vegan food truck, the Cinnamon Snail, back to the Galleria parking lot.

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RED BANK CUTTING FARM VENDOR FEE

RB farm mkt 1 051213Red Bank officials introduced an ordinance amendment this week that will allow food vendors at the Farmers’ Market to obtain yearlong health department licenses for $350, instead of paying $50 per week. A vote on the measure, which Mayor Pasquale Menna said would also reduce paperwork at borough hall, was scheduled for April 23. Here’s the amendment: RB 2014-10

The Farmers’ Market, based in the Galleria parking lot, returns on Mother’s Day, May 11, and runs into mid-November.  (Photo by John T. Ward. Click to enlarge)

RED BANK: ALL BUT HOME HAILS THE SNAIL

cinn snail 070112The Cinnamon Snail is now the top-ranked restaurant in New York City according to Yelp.com (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

yelpOuch! Red Bank gets a second black eye in as many days for as for its hostility to food trucks.

The restaurant review website Yelp.com’s users have ranked the borough-based Cinnamon Snail gourmet vegan food truck as the top restaurant in New York City,

Yes, never mind that it’s on wheels: with four and a half stars out of five, the Snail bested such famous eateries as La Bernardin and Gramercy Tavern.

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RED BANK: A COOL COTTON KARMA CARRIER

goodkarma_toteTote you veggies home from the Farmers’ Market in this cotton bag. (Photo by Jim Willis. Click to enlarge)

PieHole knows that local foraging is the best foraging. For the food lovers on your gift list we have assembled PieHole’s First Annual Shop Local Holiday Food & Drink Gift Guide. This is the 8th in the series.

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Here’s a little something for the eaters on your list who want to show their support for Red Bank’s vegan mecca, Good Karma Café, on East Front Street.

These all-cotton tote bags (which have a pair of long handles not visible in the photo) go for $6, and could be handy when carrying home your Farmer’s Market finds.

RED BANK: CINNAMON SNAIL PLAN SQUASHED

cinnamon snail 2 051213Red Bank has seen the last of the Cinnamon Snail, at least until next year’s Farmers’ Market at the Galleria, says mobile chef Adam Sobel. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

Plans for a mobile food truck to set up in downtown Red Bank on Sundays through December have fallen apart as quickly as they came together.

Vegan chef and Cinnamon Snail owner Adam Sobel tells redbankgreen‘s PieHole that town officials threw up bureaucratic requirements Friday that would be impossible to satisfy in time for the truck to operate in the Monmouth Street parking lot of Teak restaurant, as planned.

An unidentified borough employee told a Snail employee that the truck would need a peddler’s permit, the type of license issued to roving ice-cream trucks, Sobel said Saturday afternoon.

“It seems bizarre that we would have to do that just to operate on a different piece of property,” Sobel said. “It’s silliness.”

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RED BANK: LET THERE BE TRUCK FOOD!

cin-snail1The vegan magnet Cinnamon Snail will have a temporary home beside Teak, thanks to a little help from PieHole. (Photo by Peter Lindner. Click to enlarge)

By JIM WILLIS

PIEHOLE logoAs the final Sunday of this year’s Red Bank Farmers’ Market wrapped up in November, Cinnamon Snail food truck entreprenuer Adam Sobel was confident  he’d be able to continue serving his vegan truck food to loyal followers, telling PieHole that he’d remain at the Galleria parking lot every Sunday through the month of December.

But earlier this week, Sobel put out this urgent message on Twitter:

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Now, thanks to the intervention of PieHole, the Snail appears to have found a temporary Sunday home – in downtown Red Bank, a place not seen as friendly to four-wheeled purveyors of fine cuisine.

Is this the breakthrough truck food fans on the Green have been yearning for?

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RED BANK: PERKY, FREE-RANGE EGGS, CHEEP

hauser eggs
Hauser Hill Farms eggs are among the best bargains as the Red Bank Farmers’ Market closes out its 2013 season Sunday. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumOne of PieHole‘s favorites at the Red Bank Farmers Market this season was a late discovery: the eggs from Hauser Hill Farms.

These eggs have some of the brightest yolks we’ve seen, a good indication that the chickens are eating good stuff. Crack two into your frying pan for a pair of sunny-side ups, and the yolks tower over the whites with the perkiness of a cheerleader on game day.

They’re also an incredible bargain.

PieHole spoke to farmer John Hauser to make sure he’d have plenty at his table this weekend, and to get some details on his hens. Take it here for all the details.

BTW, if you’re savoring our food coverage, be sure to make friends with our PieHole Facebook page or follow us on Twitter, where you’ll start seeing stuff that may not appear on redbankgreen‘s home page – cuz, you know, our cup do runneth over with culinary goodness.

RED BANK: THE SEASON’S LAST LOCAL YOLKS

hauser_eggsPerky-as-heck eggs from Hauser Hill Farms. Get ’em Sunday or pine all winter.  (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumOne of PieHole‘s favorites at the Red Bank Farmers Market this season was a late discovery: the eggs from Hauser Hill Farms.

These eggs have some of the brightest yolks we’ve seen, a good indication that the chickens are eating good stuff. Crack two into your frying pan for a pair of sunny-side ups, and the yolks tower over the whites with the perkiness of a cheerleader on game day.

PieHole spoke to farmer John Hauser to make sure he’d have plenty at his table this weekend, and to get some details on his hens.

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RED BANK: SQUASH FOR CHRISTMAS & BEYOND

farmersmarket7Laura Dardi and Lisa Bagwell explain how to store winter squashes and other vegetables. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

With the Red Bank Farmer’s Market 2013 season heading into the home stretch, the last of the year’s opportunities to shop for fresh produce at the Galleria are now on the early-dimming horizon.

Piehole checked in with Lisa Bagwell and Laura Dardi from E.R. And Sons Farm, an organic farm out of Monroe, to get the lowdown on what we can buy now and how best to store it so we can enjoy local produce through the winter.

“Right now we’ve got all types of winter squash: butternut, acorn, spaghetti and pumpkins,” said Bagwell. “Also the potatoes, sweet potatoes, cabbages, beets, leeks and apples — these can all be put away.”

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RED BANK: VIA45 CHEFS GO TO MARKET

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Chef Claudette Herring slices some of the heirloom tomatoes she and partner Lauren Phillips picked up last Sunday at the Red Bank Farmers Market. Below, Herring and Phillips at Via 45, their Broad Street restaurant. (Photos by Jim Willis. Click to enlarge)

By JIM WILLIS

via45 (4)“We’re going to miss the tomatoes. And the corn. The corn was so sweet this year,” chef Claudette Herring of Red Bank’s Via45 says wistfully of the change of seasons. “We’re not going to have corn like that in the winter.”

Herring and Via45 chef Lauren Phillips did some shopping at the Red Bank Farmers Market last Sunday to get a read on what’s available as we teeter from summer into fall.

The chefs suggest keeping an eye out for the last of the season’s heirloom and grape- or cherry-sized tomatoes, and found some large yellow varieties at the market.

“These tomatoes are beautiful, and they won’t be around much longer,” says Herring.

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RED BANK: INSTANT, ‘FREEZY’ ICE CREAM

Andrew Deming makes ice cream to order with liquid nitrogen. A regular at the Red Bank Farmers Market, the Freezy Freeze truck will have a spot in the food truck court at this week’s Appetite event at Count Basie Theatre. (Video by Alexis Orlacchio. Click to enlarge)

By ALEXIS ORLACCHIO

freezy freeze 051213Sugar, spice and… liquid nitrogen? Red Bank’s Freezy Freeze is putting a chemistry-class spin on the traditional ice cream truck.

With the help of liquid nitrogen, what starts out as milk, cream and sugar quickly transforms into creamy, dense ice cream. Photographer-turned-ice cream man Andrew Deming, 37, gives his daughter, Molly, credit for his current profession and blossoming food truck.

“This is all her idea,” said Deming, who said he took the now 7-year-old into an ice cream shop that made ice cream with liquid nitrogen. “She said that being an ice cream man would be a great job, because I always get to make people happy.”

The Deming family began to make ice cream in the kitchen of their Red Bank home, and not long after, decided to bring the frozen treat to the Red Bank Farmers Market.

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RED BANK: IT’S BEEN A PEACH OF A SEASON

Caitlyn Hickey and Catherine Lovallo of Hauser Hill Farms in Old Bridge are off to college now, but Farmer John Hauser will be at the table this weekend. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

Labor day weekend is a high point for Jersey produce, and the Red Bank Farmer’s Market this Sunday will be a sure-fire place to get every last bit of flavor a Garden State summer has to offer.

Farmer John Hauser of Hauser Hill Farms in Old Bridge tells redbankgreen it will be a peak weekend for peaches, tomatoes and squash.

“If you haven’t gotten any peaches yet this summer, or if you haven’t gotten any to put away in the freezer, this is the time to do it,” says Hauser. “Don’t wait until September 15th, when they’re scarce and the price is high.”

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RED BANK: LAST OF THE GAGUTZ AND GARLIC

Peppers, peaches and eggplant will be peaking this weekend at the Red Bank Farmer’s Market. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

This Sunday could be your last chance to grab a gagutz at the Red Bank Farmers Market.

“This is going to be it – the guys just went into the fields to cut the vines down,” Michelle O’Connor, who runs Brookville Farms in Barnegat, tells redbankgreen. But it may also be your last chance to grab fresh garlic, too, says O’Connor.

“It’s just about done,” she said of the harvest. “I’ve got a little bit left, and if it’s there, it’s there.”

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IN RED BANK’S GARDEN, A GARDENER BLOOMS

Rookie gardener Deb Jellenik shows off her harvest Wednesday morning. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

With backyard gardens around the Green yielding their early-August bounties, redbankgreen stopped by the Red Bank Community Garden to see how its first-year harvest is going. We found Deb Jellenik picking tomatoes and spoke with her about her experience thus far.

“I was a latecomer to the community garden,” says Jellenik, who was one of the last people to reserve a plot at the narrow, borough-owned parcel on Marion Street. But she’d been walking past the garden almost everyday, watching the plots take shape, when her desire for fresh tomatoes for making sauce spurred her to act.

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RED BANK: GARDENERS GIVE TO LUNCH BREAK

Fresh produce is available for the taking at the Red Bank soup kitchen. (Photo by Sarah Klepner. Click to enlarge)

By SARAH KLEPNER

In addition to serving hot meals and opening its food pantry six days a week, Red Bank’s Lunch Break is offering fresh produce for the taking every Tuesday in July and August for the second consecutive year.

Volunteers Martha Young, Betsy Wattley, and Susan Haugenes oversaw a table laden with donated corn, lettuce, nectarines, kale, potatoes, and other fruits and veggies Tuesday morning.

“It varies week to week, but we get a lot from the Red Bank Farmers’ Market,” said Haugenes, a Lunch Break board member. “We also get produce from our garden here at Lunch Break, the Shrewsbury Community Garden, and individual local gardeners.”

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RED BANK: CINNAMON SNAIL ON VEGAN ROLL

Adam Sobel, in striped bandana, says, “I want to get people excited about vegan. It’s not all brown rice and steamed vegetables.” (Photos by Jim Willis.)

By JIM WILLIS

Bites1_SmallAdam Sobel, owner of the popular vegan food truck the Cinnamon Snail, doesn’t get all preachy about being a vegan. Instead of sermons about the evils of the standard American diet or the darker side of factory-farmed animals, the 30-year-old Red Bank resident lets his food speak for itself, and hopes his cooking will get non-vegan customers to connect the dots on their own.

Since hitting the road  three years ago, the Cinnamon Snail has become a Red Bank Farmers Market staple while amassing a considerable following in Manhattan, where it has won multiple awards. Mobile Cuisine Magazine, for example, named the Snail “America’s Favorite Vegan Food Truck” in 2012.

redbankgreen sat down with Sobel on the front porch of his home over a cup of chai and some yerba mate to discuss the trials and tribulations of a kitchen on wheels and what’s next for the Cinnamon Snail.

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RED BANK: FRESH FROM THE VINE

A six-second Vine tour of the season-opening edition of the Red Bank Farmers Market last Sunday. The market, located at the Galleria at Red Bank, at the corner of West Front Street and Shrewsbury Avenue, runs on Sundays from 9 a.m. to 2 p.m into November. (Video by John T. Ward. Click to enlarge)

FARM MARKET CULTIVATES A RELAXED VIBE

Artist Matthew Becker comes to town each Sunday to sell his paintings. Below, mushrooms from ‘the Mushroom Capital of the World.’ (Photo by Stacie Fanelli. Click to enlarge)

By STACIE FANELLI

A mushroom buffet, freshly picked callaloo and a vegan lunch truck: all are staples for Red Bank Farmers Market customers, many of whom trek dozens of miles week for these delicacies, as well as clothing and art.

Everything, it seems, is homemade, handcrafted, passed down for generations or grown on a farm owned by someone who spent his life savings to buy it. Everything has a story.

Matthew Becker, an artist whose full-time job is running a karma yoga practice, comes every Sunday from Point Pleasant, even though he doesn’t do a tremendous amount of business selling his work. He uses the time to paint and to soak in the market atmosphere.

“I like to spread good vibes around for people,” he said, pointing out the “chill-out trance music” playing from his speakers in the parking lot of the Galleria at Red Bank. “It’s my most relaxing day of the week.”

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FARM MARKET BACK IN BIZ

One of Red Bank’s culinary gems, the Farmers’ Market at the Galleria at Red Bank, returns for its second outing of the season this Sunday with more vendors than at any time in the past: 45, according to George Sourlis, whose family owns the Galleria.

“We’re packing them in tighter, with some new vendors we hope will be successful, and just hoping for good weather,” Sourlis tells redbankgreen. And no, he says, the market won’t be displaced this season by the family’s plans to erect a parking garage on the site, on West Front Street at Shrewsbury Avenue.

The market is open every Sunday from 9 a.m to 2 p.m. into mid-November and features locally grown produce and flowers. (Click to enlarge)

RED BANK NAMED 3RD-BEST TOWN IN U.S.

The magazine’s ranking is based on cultural offerings in towns of 25,000 or fewer residents.  (Click to enlarge)

By JOHN T. WARD

Smithsonian Magazine calls Red Bank the third-best small town in America in its May issue.

On a list of 20 small towns towns rich in culture, the town came in behind only Great Barrington, Massachusetts and Taos, New Mexico, the magazine reported.

That gives Red Bank bragging rights over places like Princeton (number 12) and Key West, Florida (16) –not to mention the thousands that didn’t make the list.

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