Stockton Market

Bobolink cheeses

I finally made it to the indoor Stockton Farmers Market last weekend.  They are open Friday 11-7, Saturday 9-3, & Sunday 10-3.  My NJ WILD blogger friend, Carolyn Edelmann, went with me.

She was eager to have breakfast at Meil’s, right across the street, so we enjoyed that then went to the Market.

We went on Sunday (open 10-3), because that’s the day that Bobolink Dairy is there with their wonderful cheeses and breads.  I made a beeline to them, and brought home Cave-Aged Cheddar, Frolic, and Jean Louis, plus a hunk of their huge rye levain loaves and a ciabatta basted with duck fat (yea!) and roasted garlic during baking.

And take a look at the cheese below, right.  It’s called “The Brie of Barbarossa,” an amusing reference, I guess, to the wife of the red-bearded crusader king Frederick I.  Love it!  It was completely melting, I had some smeared on a bit of their bread, and it was not as funky as it looked, but sweet and delicious.  And people were lining up to try it. Come to think of it, it does look a little like the bride’s frothy cream colored wedding dress in Tiepolo’s painting, The Marriage of the Emperor Frederick Barbarossa to Beatrice of Burgundy…  The Brie of Barbarossa

(They don’t bring their meats to Stockton, so I am mail ordering some of their suckled veal.  I do hope they join one of the farmers markets closer to Princeton once they’re settled in their new home in Hunterdon County!)

Below, left, is the excellent spinach quiche I bought at Ambrosia.   Ambrosia quiche

Also from Ambrosia, the interesting honeysuckle cupcakes below right, with real flowers on the frosting. I picked those off before I ate mine (the cake part had almonds in it), but the lovely flavor of honeysuckle remained, a most unusual experience. 

Ambrosia cupcake

Then to the Fabulous Feasts’ Old Tyme Bar-B-Cue table, where I decided to bring home some pastrami (not the lean), because how often to you run into locally made pastrami? It is a 3-week process to make it I was told.  This was delicious; at home I put it on a slice of Bobolink’s rye levain, with some of the delicious mustard Old Tyme makes, and melted plain old Swiss cheese on top. Heaven!

Old Tyme Bar-B-Que

 

Next I zeroed in on Tom Sciascia, proud owner of The Painted Truffle.  The Cabernet Cordials pictured below were fantastic, as were some very fresh French Macarons I took home, an assortment of chocolate, raspberry, and (organic) lemon.

There were a lot of other vendors, too, including a produce stand and the very busy Metropolitan Seafood counter.  Go explore!

 

Tom Sciacia

 

 

Painted truffle chocolate

 

Advertisements

5 thoughts on “Stockton Market

  1. Wow! This looks fabulous. Can’t tell if they ever have it during the week. I would run right over there.
    Janet

  2. Not everyone is there every Fri-Sat-Sun I gather, Bobolink, for instance is only there on Sundays.

  3. Faith, this is a masterpiece!

    You caught the beauty, the energy, as well as the savor, of this miracle so near to us. Thank you for alerting me to its presence, and I’m sorry it took so long for our first excursion there together. I promise many more!

    So long as I live, I’ll never forget those honeysuckle cupcakes. The cake itself, despite having (finely ground) almonds in it was like genoise I used to make for my husband’s birthdays, Their frosting was of a quality I haven’t experienced since shopping on the rue St. Honore for sweets. The honeysuckle flowers provided a lovely unexpected tug in the chewing, releasing even more sweetness.

    My natural beeswax candles shone through a long and joyous dinner party here Friday, seeming to have lost no more than an inch of their golden length. I swear, in addition to even flames, beeswax candles last months, and I light them most nights and some lunches.

    best to you in all food excursions,
    Carolyn

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s