West Windsor Farmers Market

A Match Made in Heaven

Of all the many things we love about fall, figs rank very high, especially since cheese and figs go so wonderfully together. Figs were spotted last Saturday at the West Windsor Farmers Market and probably in the next few weeks you will find more and more of them (to discover farms that grow figs in your area, check http://www.localharvest.org/)
The following recipe works great with our Buttercup Brie and Toma.

Herb Roasted Figs (adapted from David Tannis)

Serves 6
Avocado or olive oil spray, for the roasting pan
24 ripe figs, halved
1/2 cup fresh orange juice 1 Rosemary sprig Lemon juice to taste
1 tablespoon chopped nuts (almonds, walnuts, cashews) for garnish

Preheat oven to 375°F.

Oil-spray a heavy baking dish that can fit the figs snugly. Arrange the figs in one layer, cut side up, and pour orange juice over them. Place the rosemary sprig between the figs.

Bake until figs are tender and liquid is slightly syrupy, about 20 minutes.

Transfer the figs to a serving platter. If the pan juices are too thin, transfer them to a sauce pan and boil for a few minutes until reduced (it is a good idea to roast them in a dish that can go from oven to stove). Dip a wooden spoon into the reduction. If the juices cover it with glossy syrup, it’s ready. If not, boil a couple more minutes and try again.
Add a few drops of lemon juice to the syrup to brighten up the flavors. Drizzle the syrup over the figs, sprinkle with nuts and serve warm as a dessert.  

Servin’ & Preservin’ Local Flavors

That’s the slogan that Jammin’ Crepes works and lives by.

“Servin’ & Preservin’ Local Flavors is our slogan and we do just that. Up in our commercial kitchen space we are continuously making exciting and delicious sweet & savory preserves and sauces from the bounty of our local harvest to be served inside our warm crepes. Last week our
Raspberry Fruitella crepe was a hit prepared with our own Organic Raspberry and Heirloom Jersey White Cranberry Jam along with a drizzle of hazelnut Nutella. And, a loyal customer favorite is our Smoky Egg & Cheese prepared with fresh local pasture fed eggs, Cherry Grove’s Toma Primavera Cheese and our Smoky Tomato “Jam” which we make with Jersey Tomatoes, caramelized shallots, chipotle peppers and bacon.” – Kim Rizk, Jammin’ Crepes

“We’ve had great response to the Cherry Grove Cheeses featured in our crepes at the (West Windsor Farmers) Market. We adore the Havilah, Herdsman, and Toma Primavera in our Classic Bacon, Egg & Cheese crepe creation with fresh organic herbs.” We fully agree with the Kim. Our cheeses melt nicely because of the higher cream content in the Jersey Cow’s milk. This rich milk is used in each of our handcrafted farmstead cheeses made at our farm in Lawrenceville, NJ, and you can taste the quality in every bit of Jammin’ Crepes’ creations.

“As you may already understand, our aim is to feature the finest and freshest local ingredients in all our crepe creations which are prepared from scratch and to order at the market every Saturday morning.” – Kim Rizk, Jammin’ Crepes

If you have never gone to the West Windsor Market you have no idea what local treasures you are missing out on. The Market is located in the southbound Vaughn Drive parking lot of the Princeton Junction train station off of Alexander Road within one mile of Route 1.

We are happy and proud to have Jammin’ Crepes feature all of our farmstead cheeses at their non-stop, always busy & local food stand at the West Windsor Farmers Market every Saturday morning from 9am – 1pm.  For more info about the West Windsor Farmers Market take a look on their website at: www.westwindsorfarmersmarket.org.

Photos Courtesy of Jammin’ Crepes: The first one is from the spring when we featured a small dice of Cherry Grove Toma Primavera in our spring asparagus fritatta crepe and the second is from this past weekend featuring Havilah in a roasted cherry tomato and fresh spinach crepe – another of ourweekly vegetarian offerings.

Cherry Grove Toma Primavera in Jammin’ Crepes’ Spring Asparagus Fritatta Crepe



Havilah in a roasted cherry tomato and fresh spinach crepe – another of our weekly vegetarian offerings



Last Weeks Featured Crepe at the West Windsor Farmers Market

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens