We are proud to have the following vendors for the
2018 Market season:
Those from Prior years joining us again are:
When you shop at Stony Hill Farm Market, you’ll only find Jersey Fresh fruits and vegetables.
We don’t think you’ll mind supporting local New Jersey farmers and buying just-picked fruits and vegetables that have only traveled a few yards or miles, rather than a few thousand miles.
Pickle Licious sells pickles by the gallon, quart, pint, or pickle-on-a-stick. They are also famous for olives, olive paste, homemade tapenades, stuffed grape leaves, and marinated artichokes.
And attention health buffs: Pickles are low in calories and rich in Vitamin K, containing approximately 20% of the Recommended Daily Allowance for this vitamin.
High Mountain Foods
'The King of Mozzarella' will be "the best you have ever had," but be sure to try the smoked mozzarella and other various imported cheeses, as well. They also carry an assortment of world famous crab cakes, more than 40 kinds of gourmet ravioli, fishes, meats, and poultry.
Nuts not only taste great, but they have long been known as a super food. Dried fruits are the perfect choice to satisfy that sweet-tooth, and help keep you on track health-wise. Gourmet Nuts & Dried Fruit has generated a base price for most items in which you can mix and match anything you would like, to create your own mix, or you can simply select each item as is.
Hello all and welcome to Defcon Sauces. THE HOME of the BEST Wing Sauces, Habanero Horseradishes and Dry Rubs!
With over 70 Major International Awards since 2004, we are pretty much the team to beat in National competitions. Time-tested & Time-proven. You have reached your destination for the best.
Paolo's Dinners to Go
A healthy alternative for convenience using all fresh ingredients. Owner of Paolo’s Kitchen in New Providence, NJ, Chef Paolo Vieira believes in using the freshest ingredients to prepare his rustic Italian cuisine. For most of his life, Chef Paolo has shared his passion for food with his family and friends. His father, and namesake, was born in Italy and owned restaurants and bakeries. Vieira, spending every summer on the farms of Brazil, was always around premium live-stock and helped in the fields to bring the freshest ingredients to the table…the onset of his rustic culinary roots.
From an early age, Vieira learned how to navigate his way through the business and cater to the needs of particular clients. “Always use the best possible ingredients and allow the natural flavors do the work,” his father often said. For Chef Paolo, there is no other option…that was his upbringing and he rewards himself with rustic home cooking every day.
For over twenty years, Chef Paolo has worked with many talented chefs and earned the respect of his colleagues. He opened his first restaurant at the age of 23, his second at the age of 27, and was the chef for several restaurants in Essex County. He continues to work alongside restaurateur Gerry Cerrigone of Montclair’s Salute and Fin Restaurants.
Although Paolo’s Kitchen specializes in tailored catering for any size event, Chef Paolo is equally proud to participate in many local farmers markets in New Jersey. Purchasing fresh produce from local vendors satisfies the mindset of using the highest quality ingredients. His line of fully prepared “meals on the go” has been highly successful and well received… by even the most savvy clients. “The eggplant rollantini is my signature item; all individually hand rolled and delicate”, says Vieira.
Chef Paolo prepares all items by hand; including fresh mozzarella, ravioli, manicotti, fresh pasta, sauces, dressings, biscotti, and desserts. His skills encompass baking, butchery, restaurant consulting for food/menu/kitchen design and staff training.
Founded in 2010 with a plot of land, some pocket change, and a bit of know how. Our mission is to produce great tasting, healthy, authentic produce with minimal impact on the environment.
Since we started, all of our produce is grown sustainably at Larison’s Turkey Farm, a historic landmark in Chester, New Jersey, and each year we improve our methods of production by growing bio-intensive produce using NO GMO seed, no synthetic pesticides, herbicides, fungicides, or fertilizers.
Additional to growing a multitude of produce, we raise chickens, and have our own line of specialty items made using our own produce. Our “Farm-to-Jar” products consist of jellies, jams, raw honey, marinara sauce, hot sauce, and salsas.
Owner, operator, and main farmer, Josh Chaffee, focuses his knowledge and experience on “no till” bio-intensive cultivation methods. He says, “This is the best way to treat your soil. When you till or turn your dirt every year you are deeply disturbing all of the microscopic life in the soil. By taking care of our dirt and feeding it compost, our plants grow healthy without the need of spraying.
Villa Milagro Vineyards uses sustainable practices and minimal inputs to provide a protective habitat for native species of birds, plants and wildlife, as well as to grow grapes using pesticides and herbicides that are approved for organic use.
Located along the Delaware River,
Our ten varieties of grapes are blended to express the best of each variety, creating complex and interesting wines. Come visit and experience the miracle of our hacienda – Villa Milagro.
In keeping with our commitment to care for the earth, Villa Milagro Vineyards hand harvests its grapes then blends them to highlight the best of each varietal used in the blend. We hope that you come visit the vineyard to enjoy our wine.
We are a diversified & grass-based farm in north western New Jersey, raising eggs, pork, chicken & duck, and lamb all on pasture, as well as log-grown shiitake and oyster mushrooms. Any grain we use to supplement the poultry's & pigs' diet is non-GMO and locally sourced. Lamb is 100% grass-fed. All animals are humanely and naturally raised, rotated regularly onto new pastures for fresh food and exercise. We firmly believe that top quality and compassionate care leads to a top quality product: you can really taste the difference!
FreeSpir Chocolates was started in the summer of 2017 in the rural hills of Northwest New Jersey. We are dedicated to sourcing the best cacao beans and creating the best-handcrafted chocolate available. We are excited to share the experience of tasting the complexity and amazing variations these beans possess. We work with cacao from Dominican Republic, Guatemala, Haiti, Belize and will continue to find new origins to explore. Each chocolate takes you on a journey of the palate where you can taste cherries, raisins, citrus, mango along with more earthy flavors such as licorice, molasses, and tobacco. Fair Trade Sources: We start with carefully selected beans from throughout the world. We look for sources that guarantee transparency in their production practices and fair treatment of the farmers. The beans cost more but the pride the farmers have in their product really shows in the flavor. "Bean to Bar" Just as it sounds, we begin with raw cacao beans and finish with some of the finest chocolate in the world.
Estrog is a company started by Yvette Davidson to
help improve stressful conditions for women and children in developing
nations/communities. The feminine energy ascends at this time in
evolution. Women need support and a voice to honor this calling.
Women supporting women through trade brings esteem, power and a voice to nurture our planet. ESTROG strives to make connections in business as paths are developed to receive this energy of change.
Once upon a time, there was a loud family from suburban New Jersey who bought property in the quiet foothills of the beautiful Adirondack Mountains.
They rode quads and snowmobiles. They built a barn and a bought a tractor. They planted apple trees and fields of tall grasses to attract the wildlife. There were crazy-fun bonfires at night and their own backyard fireworks shows that echoed across the lake. They survived mud season with two boys and three dogs. For the men, peeing off the porch became the norm. They adapted to life in the mountains, and it was good.
Then one day, Papa Bear decided to try his hand at making maple syrup.
"I am going to tap maple trees and make our own maple syrup," he proudly proclaimed.
"What the #@%#! are you talking about," Mama Bear said with the look of, here we go again.
And just like that, Jersey was in the sugaring business. We hope you like the taste of our maple products. They are made with a lot of heart.