Growing Great Garlic

Home gardeners who want to learn how to grow garlic can learn the basics at a “Growing Great Garlic” class at 3:30 p.m. today, Nov. 13, at the Rutgers Cooperative Extension of Mercer County, 1440 Parkside Ave., Ewing.

The hands-on guide to prepping, planting and growing your own garlic will be taught by Mercer County horticulturist Justine Gray. No registration is needed.

For more information contact Gray at 609-989-6830 or visit the Rutgers Cooperative Extension website.

Down on the farm

For a taste of autumn life on an old-fashioned farm, head for Howell Living History Farm in Hopewell Township this Saturday, Nov. 16.

It’s time for the corn harvest and a spirited husking bee with visitors welcome to participate. You can also make a corn wreath.

The year is winding down for Howell Farm, which has three additional weeks to go after this Saturday. Featured on those days are logging and firewood cutting on Nov. 23, and Thanksgiving hayrides and corn picking Nov. 30 (bring a non-perishable food item to “pay” for your wagon ride). The season ends with Christmas at the Farm on Dec. 7.

Entrance and parking for the circa 1910 working farm are free. This week’s children’s activity is making a corn wreath. For more information on events see howellfarm.org.

Wine and brunch

If you like wine with your brunch, then head for Old York Cellars Winery in Ringoes.

The Vineyard Brunch Menu, available until 2:30 p.m. every Saturday, Sunday and holiday Monday, includes cheeseburger sliders and a variety of Spanish specialties including huevos rotos, tostada Espanola, sweet tórrijas and huevos de Old York. See oldyorkcellars.com for more information.

Farm markets still in season

As you plan your nightly menus and what you will make or bring for Thanksgiving, remember to support our local farmers by patronizing their markets. You can find plenty of hearty vegetables as well as apples for pie and cider for your holiday table.

The Princeton Farmers Market is tomorrow from 10 a.m. to 3 p.m. at Hinds Plaza on Witherspoon Street, where you will find fresh and prepared foods as well as tempting items for holiday gifts. In December, the winter market will launch, but that’s another story. See princetonfarmersmarket.com for more information.

The Trenton Farmers Market in Lawrenceville is open year-round, with limited hours during the colder months, and extra hours right before Thanksgiving and Christmas. That market also has autumn produce as well as gift items and prepared foods. For more information see thetrentonfarmersmarket.com.

Cranberry time is now

If you are among those of us who like to shop for New Jersey-grown cranberries, don’t wait too long or they may disappear.

Local farms report a limited crop this year and suggest you get them early. They will keep for weeks in your refrigerator and months in the freezer.

You might find some at the Trenton Farmers Market in Lawrence, and at Haines Berry Farm in Pemberton (hainesberryfarm.com).

Starving no more

Todd Alan Ellis (aka Tod the Mod), owner/chef of Starving Artists Café in Stockton, is impressing diners with his casual menu for food as well as the musicians who play there all week long.

Ellis is a musician who created his restaurant to help provide “starving artists” with a place to perform. For more information see The Starving Artist Café on Facebook

November for hearty veggies

November is in full swing, and with it comes the bounty of the hearty autumn vegetables we enjoy when the weather turns chilly. Those include Brussels sprouts, sweet potatoes, acorn and other hard winter squashes, leeks, kale, beets and cabbages.

Whether you are vegan or not, this sautéed cabbage dish from thissavoryvegan.com will help warm you from the inside. If you have a vegetarian coming for Thanksgiving dinner, this could serve as their entrée (especially if you add tofu) while others enjoy it as a side dish.

Sautéed Garlicky Cabbage

½ large head of green cabbage, or one small head, chopped

4 cloves garlic thinly sliced

1 shallot, thinly sliced

1 tablespoon vegan butter

1 tablespoon oil

salt to taste

red pepper flakes optional, to taste

low-sodium soy sauce

rice vinegar

sesame oil to taste

Prep the veggies, then add the oil and butter to a large pan over medium heat. Once melted, add the garlic and shallot. Cook down for a couple minutes, or until tender.
Add a pinch of salt, red pepper flakes, and the cabbage. Toss to coat the cabbage in the oil.
Once the cabbage has started to wilt, add a splash of soy sauce and rice vinegar. Toss again and cook until desired consistency is reached.*
Taste and adjust seasonings if needed. Serve hot with your favorite noodle or tofu recipe.

*This will totally depend on preference. Keep cooking for a more wilted texture.