Mid July in the Farmers Market

Seven Varieties of Fresh Potatoes

at Goffle Brook Farms

Nutritious food should be enjoyed by everyone. Eating healthy sustains our inner-self and well being thereby making it possible for us to pursue a happy, healthy life. Walk in any supermarket and there are beguiling aisles upon aisle of soda, crackers of every description, candy, processed fruit flavored breakfast bars, potato chips, pretzels and more.  At Goffle Brook Farms we put  our fruits, vegetables, and produce front and center and create a shopping environment where nutritious foods are not only affordable, they’re celebrated. The fruits and vegetables you buy at our farmers market are the freshest and tastiest available.

The food you purchase at our farmers market is seasonal. It is fresh and delicious and reflects the truest flavors. Incorporating a local farmers market into your routine will help you to reconnect with the seasonal cycles of nature in our region. As you look forward to asparagus in spring, relish the thought of sweet corn in summer, or long for the wafting scents of baked pumpkins in autumn, you reconnect with the earth, the weather, and the turning of the year.

bon appétit”

Our Available Produce in the Farmers Market

Romaine lettuce red leaf
Romaine lettuce regular
Green leaf lettuce
Zuchinni yellow
Zuchinni green
Red potatoes large
Red potatoes small
Yukon potatoes
Vidalia onion red
Garlic scapes (stalks)

Yukon potatoes
Vidalia onion red
Vidalia onion yellow
Russet potatoes
Red and green peppers
Sweet corn
Hydroponic tomatoes
Jersey tomatoes

Plums and Peaches
Cotton candy grapes
Red grapes
yellow cherries
Red cherries


Fresh Produce at the Farmers Market

BiColor Corn at the Farmers Market

Fresh Eggplant at the Farmers Market in Ridgewood NJ

Seven Varieties of Fresh Potatoes at the Farmers Market in Ridgewood NJ

Cucumbers and Fresh Produce at the Farmers Market in RIdgewood NJ

Garlic Scapes Pesto Recipe

Pesto is a pantry staple. Freeze fresh summer pesto for a burst of summer in the middle of winter. This Garlic Scape Pesto is, versatile and a fabulous addition to pizza, pa

Garlic stalks, commonly called “garlic scapes” are available in our farmer’s market. Perhaps you’ve seen them but weren’t familiar with what they are and their many uses. These thin, curly, vibrantly green stalks come into season in the late spring and early summer, and often are sold by the bunch.

Garlic Scapes at the Farmers Market in Ridgewood NJGarlic scapes are are thin serpentine like flower stems shoot forth from the tops of hard neck garlic bulbs. By removing them you encourage the plant to direct its energy toward growing a plumper bulb. Garlic scapes are very hardy and can be refrigerated in a zipper-lock bag, left slightly open, for up to three weeks. They generally have a milder taste than the cloves, similar to shallots or chives. They can be diced up finely and added to various dishes for extra flavor, or sautéed in olive oil and enjoyed on their own. Garlic scapes are a good source of protein, vitamin C, and calcium and, like garlic cloves, can help to prevent heart disease, high cholesterol, high blood pressure, and cancer. They can also provide immune system support and reduce inflammation.

This Garlic Scape Pesto is, versatile and a fabulous addition to pizza, pasta, crostini, potato salad or sandwiches. Freeze fresh summer pesto for a burst of summer in the middle of winter.  Recipe yields about 1 1/4 Cup. Vegetarian + Gluten Free


  • 10 (154g) Garlic Scapes
  • 1/3 C (44g) Pine Nuts* (see note)
  • 1/3 C (38g) Parmesan Asiago or simply Parmesan ** (see note) dice or shredded1/2 Lemon juiced
  • 1/8 tsp Fine Sea Salt
  • A few grinds of Pepper
  • 1/3 C (70g) Olive Oil


  • Trim the garlic scapes by cutting just below the bulb. Discard the bulb and set the remaining scape aside.
  • In a food processor, add the scapes, twirling them around the center so that they all fit. Add the Garlic Scape Pesto Recipepine nuts, cheese, juice of the lemon and salt and pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down.
  • With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about one minute.
  • Store in a covered container or lidded jar in the fridge and enjoy within a week. Also, you can freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a ziplock bag in the freezer.

Bon appétit!

Bergen County’s Best Kept Gardening Secret

423 Goffle Road Ridgewood,NJ 07450

Telephone – (201) 652-7540