The market will also be hosting a Peach Party in honor of Jersey Fresh Peach Month, where you can pick up a free copy of the Peach Production Council’s recipe book featuring peach based recipes by some of New Jersey’s favorite chefs. Just in case you buy too many juicy peaches, Sharon Vecchiarelli will be highlighting the preservation of peaches during her workshops on preserving food.

“Make the Most of Hunterdon” weekend will wrap up on Sunday night with a Farm to Table Dinner at Matt’s Red Rooster Grill in Flemington NJ. Proceeds from the dinner will benefit the Hunterdon Land Trust and support their work to preserve the natural resources and rural character of Hunterdon County. Make your reservation for the Farm to Table dinner by calling Matt’s Red Rooster Grill at (908) 788-7050. For the complete Hunterdon Land Trust special event schedule visit www.hlta.org or call 908-237-4582.

The farmers’ market is open Sundays from 9 am to 1 pm through November 21 and Thursdays 3 pm to 7 pm through September 30, in Flemington, right on the Route 12 circle at Dvoor Farm. The market is sponsored by Stem Brothers, Inc., Team Capital Bank, Matt’s Red Rooster Grill and Basil Bandwagon.

The Hunterdon Land Trust is Hunterdon County, New Jersey’s only countywide land trust. Incorporated as a 501 (C) (3) non-profit organization in 1996, the land trust is committed to preserving and protecting the rural landscapes and natural resources of Hunterdon County. To learn more about the Hunterdon Land Trust, please visit their website at www.hlta.org.

As partners in a business that transforms chefs’ cookbook dreams into reality, it’s good to share a common vision. It’s also good to like the same kinds of food.

Shared tastes and a love of the culinary world prompted local food experts Melissa Hamilton and Christopher Hirsheimer to step beyond their role of crafting other people’s books and create one of their own.

Christopher Hirsheimer, left, and Melissa Hamilton in their Lambertville loft studio

Volume one of Canal House Cooking was published this month, the first in a series of softcover cookbooks that focus on seasonal cooking.  In the book the two moms, who live in Hunterdon and Bucks counties, share the summertime recipes they make at home.

The 80 recipes in the book focus on foods in season and feature summertime fare such as tomatoes, plums and zucchini. Every course is covered, from seasonally appropriate mixed drinks to dessert.

The two authors are former magazine food editors with credentials that include years spent at Saveur and Metropolitan Home. Christopher has collaborated on four other cookbooks, including three for Saveur.

Melissa is well known in local culinary circles for co-founding Hamilton’s Grill Room in Lambertville with her father, Jim Hamilton.

Canal House Cooking costs $19.95, or $49.95 for an annual subscription of three books and can be ordered through the website thecanalhouse.com.

Next will be a book on fall and holiday cooking, then a winter/spring edition. In addition to the website, books are available at amazon.com, Farley’s Bookstore in New Hope, Pa., and the Hamilton’s Grill Room. The books will also be sold at other private bookstores in the U.S. and through Anthropologie stores.

This recipe from the book is a great way to enjoy the fresh local tomatoes just coming into season:

Roasted Tomatoes Studded with Garlic

serves 4

INGREDIENTS

½ cup diced pancetta
6 tablespoons extra-virgin olive oil, plus more for the pasta
2 anchovy fillets
1 cup coarse fresh bread crumbs
4 tomatoes, tops sliced off, seeds scooped out
2 cloves garlic, thinly sliced
small handful fresh thyme, parsley, or basil leaves, chopped
salt and pepper
½ pound spaghetti

HOW TO

1. Preheat the oven to 350 degrees.
2. Fry the pancetta in a skillet over medium heat until browned and crisp around the edges. Use a slotted spatula to lift the pancetta out of the skillet to a plate. Leave the rendered fat in the skillet.
3. Add 2 tablespoons of the olive oil and the anchovies to the same skillet. Use a wooden spoon to mash the anchovies until they dissolve. Add the bread crumbs and cook, stirring often, until they are golden.
4. Put the tomatoes, cut side up, in a baking dish and slip some garlic into each tomato. Mound some bread crumbs into each tomato and scatter pancetta and herbs on top. Season with salt and pepper and drizzle the remaining 4 tablespoons of oil over all.
5. Roast the tomatoes in the oven until they have browned a bit and the interior is supple but the tomatoes haven’t collapsed, 1–1½ hours.
6. Cook the spaghetti in a large pot of boiling salted water. Drain.
7. Return the pasta to the pot and stir in some olive oil and some of the oily tomato juices from the bottom of the tomato roasting dish.
8. Serve the spaghetti with the roasted tomatoes and their juices spooned on top.

Related posts:

1. Canal House Cooking: A local voice
2. Canal House Cooking for the winter
3. A feast for the eyes and the tummy