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Dining In — Recipe of the Week: Farmers market opens on schedule


How do you hold a farmers market while satisfying the protocols of a pandemic? Wrightstown Farmers Market officials opted to move theirs outside so they could space the vendors 20 feet apart.

Online pre-ordering is recommended, but those who bring cash are asked to bring exact change which they deposit in no-contact containers. All the vendors wear gloves and masks and stay 6 feet away from customers.

The protocols appear to be working. Plenty of happy customers showed up for last Saturday’s market wearing their own masks and gloves, and while some had to struggle to make change, many others had pre-ordered their vegetables, cookies, honey, breads, coffee, vegan and meat-based soups, chili, quiches, eggs, cheeses and yogurt. Vendors also take credit cards.

Most of the vendors also sell to restaurants and have seen a significant loss of business due to the pandemic, so the market is one way for them to stay afloat.

The next market is scheduled for April 25 from 9 a.m. to noon. Customers are asked to allow senior citizens to come to the market first from 9 to 10 a.m. A sign at the market also announced that the market will remain at Old Anchor Church through May instead of moving to its normal location in the parking lot of the Wrightstown Township Municipal Building on Second Street Pike.

To pre-order for the next market see the website, which has links to individual vendors. Pre-orders are paid for by credit card. Each vendor lists which products will be available; currently, customers must order by 7 a.m. the Thursday before the market.

In the meantime, since pasta has been a big seller during the pandemic, here is a recipe from

Pasta with 15-Minute Ham, Pea and Cream Sauce

1 pound farfalle or other short pasta

Kosher salt

3 tablespoons olive oil

1 cup thinly sliced shallots (about 2 large)

4 ounces thick-cut ham (about 4 slices), cut into thin strips

1 cup frozen or fresh shelled peas

1 cup heavy cream

1 tablespoon plus

1½ teaspoons finely grated lemon zest (from about 1 large lemon)

2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving

Freshly ground black pepper

Freshly grated Parmesan (for serving)

Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 tablespoons pasta cooking liquid.

Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and ½ teaspoon salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.

Remove from heat; stir in lemon zest, 2 tablespoons parsley and ½ teaspoon pepper.

Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

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