Spring at the Brick Farm Market brings a crush of activity … specifically, a variety of eagerly anticipated seasonal ingredients coming in from the farm and being incorporated in the produce section, prepared foods, the bakery, cheese counter, and the juice bar!
The usual suspects will make and appearance: asparagus, tender greens, pea shoots, garlic scapes, strawberries, and chives. Check the weekly chalkboard of specials for Chef Gerstenbacher’s creative twist on the favorites using the season’s bounty.
Another rite of spring is the yearly order of Beemster Graskaas Cheese from Holland. This Gouda is made from the first milk of the cows fed on the fresh greens of spring. It is produced in limited quantities and goes quickly so call Michel Lemmerling at the cheese counter to have him set some aside for you!
Did we mention cheese? Micheal Lemmerling, certified Taste du Fromage, will lead two classes this spring for guests to sample and understand cheese as its peak of flavor. Always fun, casual, and informative, these classes offer four to six cheeses to sample and one style of Brick Farm Market’s house-made charcuterie. All cheese classes are 7:30 to 9 p.m. BYOB. Got to www.brickfarmmarket.com/events.
Tuesday, May 3 — Cheese from NY State — Let Michel guide you through some of his favorite cheeses and cheese makers hailing from New York.
Tuesday, June 7 — Cheese from Vermont — An exploration of the artisanal culture and farming practices of Vermont with a sampling of cheddars among other varieties.
And we have reimagined our popular Market Dinners. Come enjoy a night out with friends and family at the Brick Farm Market after hours: Market Dinners a la Family! This is casual dining at its best, with an emphasis on home-style cooking: dishes of tasty food served on platters to be passed around the table. There will be multiple choices for starters, sides, mains, breads, and desserts — keeping even the most discerning (i.e. picky) eaters happy. Reserve online and pay at the event. All market dinners are 7 to 10 p.m. BYOB. Go to www.brickfarmmarket.com/events.
Saturday, May 14 — Latin Plates — An ode to Latin cooking: sample turkey mole, roasted pork shoulder, chicken, rice, beans, plantains, tostadas, vegetable picadillo and more. All made fresh in-house. Pair with a Malbec, Rioja or cerveza!
Saturday, June 11 — Southern Favorites: Think fried chicken, ribs, bourbon-braised brisket, black eye peas, collards and mashed sweet potatoes. More seasonal sides, fresh breads, and biscuits and southern style desserts round out this decadent dinner.
Finally … Tuesday through Sunday the market offers a coffee and fresh juice bar, a bakery on premises, a butcher shop, prepared foods, charcuterie, a cheese counter, fresh produce and sundries. There is something for everyone at the Brick Farm Market!
Brick Farm Market, 65 East Broad Street, Hopewell. 609-466-6500. Hours: Tuesday through Friday, 7 a.m. to 7 p.m.; Saturday, 8 a.m. to 6 p.m.; Sunday, 8 a.m. to 4 p.m.; Monday, closed.