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It’s no secret that we love a good farmers’ market haul. There’s something so inspiring about seeing the fresh seasonal produce lined up, creating a rainbow of colors at the market. Perhaps even better is dining out at a farm-to-table experience in New Jersey. The Hoboken Girl did a little research about where you can go to enjoy farm-fresh goodness right at the source. There are several farms and vineyards in New Jersey offering farm-to-table meals, classes, and other special events where guests can learn more about how their food is made. From a picnic with goats to a flower-arranging class with freshly picked blooms, there is an unforgettable outing to be had. Read on to plan your outing to one of these New Jersey farms with farm-to-table meals + events.

This 93-acre property has been in operation since 1982, and tastings are available Monday through Thursday from 11AM to 4PM, Friday and Saturday 11AM – 9PM, and Sunday from 11AM to 5PM. Live music is performed on weekends. Some of the special events hosted at Alba include Grill Night and Seasonal Wine Dinners, which feature produce grown on the property paired with wines from the vineyard.

Alstede Farms may be known for its fall offerings like hayrides and apple cider, but the calendar remains full over the summer with many on-the-farm offerings. In particular, the Farm to Table Strawberry Brunch. This ticketed event gives guests the opportunity to pick their own strawberries, enjoy a visit around the farm property, and then indulge in a delicious brunch in the farm’s Christmas Barn. For Father’s Day, the farm will have a special Father’s Day BBQ on-site as well. Since so much of what the farm offers is based on what’s in season, check back often for updated events.

Blue Moon Acres is a 63-acre organic farm that grows rice in addition to vegetables. This year, the farm is also the site of two Outstanding in the Field farm dinners. Outstanding in the Field is an international effort to create dining experiences directly on-site where food is grown (think of it as a pop-up dining experience at the farm). The dinners, which are ticketed events, will take place on September 10th and 11th, where farmers Jim and Kathy Lyons team up with local chefs to create a seasonal feast.

The Hamill family has owned the property that makes up the farm since 1902. Now, the farm is 480 acres, and the farmers organically raise dairy cows using sustainable methods to create happy cows and delicious dairy products. In particular, the cheeses produced at Cherry Grove are made using classic European recipes and have won awards — as well as fans — across the state. The Farm hosts both scheduled and private farm dinners. Each farm dinner has a theme, features meats and cheeses from Cherry Grove, and invites other local farmers and producers to contribute to the meal. For a private farm dinner, guests can work directly with the Farm to create a menu. Some of the dinners are what the Farm calls BYOTS: bring your own table setting. The end result is a creative, festive mishmosh of tablescapes.

For those who want to get their hands directly involved in some of the farm’s goings-on, there are frequent classes on-site. Guests can learn more about homemade cheese, growing a medicinal herb garden, baking sourdough bread (the perfect vehicle for cheese, of course), and even mozzarella making and pulling.

Neighbors near and far are invited to attend the City Green Eco-Center’s Farm Fest on June 23rd, July 28th, and August 25th. This is a free event where guests can bring a picnic, explore the farm, visit with the farm animals, and learn more about City Green’s mission. There will be live music, food trucks, and beer from local breweries Montclair Brewery and Ghost Hawk Brewery. The farm stand will be open so guests can shop for fresh produce as well.

Farm manager Jared Krawitz started Closter Farm in 2020 with a desire to bring people close to their food and grow the highest quality food possible — starting with the soil. Jared, a chef, says that the team practices what is called regenerative or biodynamic agricultural traditions. The produce is certified organic, but Jared says it’s more than that.

“Everything we do goes way beyond the standard. Our baseline standards are many people’s goals for quality,” he said. The farm is frequently open to visitors for events, not limited to farm dinners. “We partner with local businesses and organizations to host events like an art class or a yoga class,” Jared mentioned. The farm also offers education for both children and adults in agrarian topics like beekeeping, composting, and basic gardening skills. Closter Farm offers cocktail infusion events using ingredients grown on the farm, wine and cheese tastings, and of course, farm dinners. Jared said that because the farm is so new, they are still working on getting a regular calendar going, so interested guests should check Closter Farm’s website for the latest information.

If a day spent on the farm isn’t enough, Closter Farm also has a rental property on-site so you can really soak it in. The home is located on the farm property, so guests have access to the sights, sounds, and smells of the farm experience. Jared says that he will work with guests who want a curated experience, whether that be a catered meal or an educational event on the farm.

Farm dinners at Cecil Creek take place after hours in the market on the 42-acre property. The menu is seasonally-focused, and with only 14 seats at the table, it is an intimate and informal evening. The five to eight course meal is prepared using produce grown on the farm and from other local producers. During the meal, guests will learn about the growing practices of the Farm and the other producers and be able to chat freely with the chef. The meal is BYOB and the evening ends around the firepit with a mug-style dessert. While most of the Farm dinners are private events, there is a community-style dinner once a month where individual seats can be reserved.

Farm dinners at Glenwood Mountain take place year-round. The meals use ingredients grown on the farm and the meal is prepared by Chef and Farmer Steve Maclean. The dinner is served in either the newly renovated 1930s dairy barn or the Chef’s Table kitchen space. Guests can enjoy the views of the farm while they dine, including watching the farm animals.

During a Goat Picnic at the Gorgeous Goat Creamery, guests can enjoy their meal at a picnic table while goats visit and explore the woodland setting. In fact, the Creamery gives visitors a heads up about friendly goats: “Our goats love people. If you choose to be up close and personal with them, they will share their love with you by nibbling on your zipper or rubbing their head on your leg.” The Creamery is tucked into the woods in Hunterdon County, and guests are invited for tours and private events. Farmer Maria Stewart is a Quality Dairy Producer via Langston University in Oklahoma. The goats’ milk is used to create cheeses, soaps, and other products available in the Creamery’s market.

The Creamery also offers hikes with goats, where guests can enjoy a walk throughout the 17-acre property with the goats. In springtime, guests are invited to help bottle feed and socialize the baby goats.

There are plenty of options at Johnson’s Locust Hall Farm to explore everything the property has to offer. Eric and Peter Johnson acquired the 315-acre property in 2013 with an eye toward preserving the property’s historical legacy as well as making a space where people could enjoy the farm’s elegance and beauty. The farm was originally owned by the Black family starting in the early 1700s, so there were several generations of history to keep in mind as the property was updated and a wedding and special events venue was added.

Throughout the summer, this Farm offers a variety of events including flower-focused events, evening music events with light bites, and farm dinners with wine pairings. Bunches and Brunches is a brunch event where guests enjoy a five-course meal and can pick and arrange their own flowers from the farm’s gardens. There are also Flower Workshops where guests can enjoy light bites and golden hour on the farm while picking flowers and learning about growing their own. Local Nights on the Farm are evenings where guests can enjoy hayrides, live music, food, and beverages on the farm. Farm-to-Table dinner events are hosted in the Farm’s Breezeway Barn where guests will enjoy a five course farm-to-table dinner, live music, and a beautiful vista of the farm.

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Development and operation plans for the Residences at Reuten Park, a proposed 195-unit luxury senior-living development in Closter, were presented last week to the borough’s Zoning Board of Adjustments. Expert testimony highlighted the project’s comprehensive health and wellness offerings and user-friendly technology resources.

Property owner Reuten Associates and developer Metropolis Property Group are seeking a variance to transform outdated industrial buildings at Reuten Corporate Park, located at 231 and 239 Herbert Avenue, into a modern community providing a mix of independent living, assisted living and memory care.

“We pride ourselves in improving the quality of life for our residents,” said Kelly Andress, founder and president of SageLife, which develops and operates congregate, independent and assisted living communities throughout the East Coast. “Regardless of the sector – whether it’s independent living, assisted living or memory care – it’s imperative that we create a space equipped with top-tier amenities, services, technologies and resources, and most importantly, a space that feels like home.”

During the hearing, Andress discussed the SageLife MOSAIC programming, a wellness system that offers activities for all interests and abilities, such as arts, social engagements, exercise classes and educational courses. In addition to maintenance-free living and 24-hour nursing available on-site, the development will provide transportation services for guest use.

“Our mission is to create a vibrant space where seniors within our community can thrive,” said Mike Reuten, owner and managing partner of Reuten Associates. “Throughout the development process, I’ve constantly asked myself, ‘is this a space that mom can call home?’ This project has become very personal to me for several reasons, mostly because it’s more than just a building or a structure. We’re creating an environment to which our residents, some of whom will be my family members and friends, will feel connected.”

Operations plans will also include a fully functional tech ecosystem including medical, consumer and educational technology. To ensure the health and safety of residents, wearable devices that track health metrics will be available for use, and air purification systems, such as BiPolar Ionization, will be outfitted throughout the building’s interior. User-friendly devices, amenities and services like tablets, videoconferencing, IT seminars and in-house tech lessons will be available, in addition to keyless entryways and a tech concierge to assist residents with inquiries.

Operation plans will also include:

For more project details, follow us on Facebook at Facebook.com/ResidencesatRP.

Jon Friedland, a retired money manager then living in Manhattan, just wanted to see a movie that didn't require advance reservations. He found that at the theater in Closter. Friedland didn't, however, expect that the trip also would lead to buying a farm in Closter.

More on how that happened later.

Today Friedland, a 53-year-old married father of four, owns Closter Farm & Livestock Co., a bucolic, 7-acre farm right off Closter Dock Road that he bought in the winter of 2019. His farm grows and sells certified-organic fruits, vegetables, herbs, honey, flowers and chickens as well as grass-fed beef, pasture-raised pork, and organic milk, cheese and eggs. It is the only certified-organic farm in Bergen County, and one of only 68 organic farms in the Garden State, according to a 2019 USDA survey. New Jersey has more than 9,000 farms.

"Our goal," said Friedland, "is to serve our local community," And, apparently, be good to the planet at the same time.

Closter Farm doesn't use any synthetic pesticides or fertilizers. It doesn't use a tractor to till its vegetable beds. It rotates crops seasonally. It uses a variety of cover crops. It composts. And it doesn't ship its products elsewhere. The farm adheres strictly to the practices of "regenerative agriculture," a conservation and rehabilitation method of farming designed to ensure that the soil stays healthy in a natural and environmentally friendly way. And, of course, it helps make what's grown taste divine.

"People love our stuff," said Friedland. "Our chickens do not taste like the chickens in your supermarket."

Nor does just about anything else the farm grows taste like your supermarket offerings, for that matter.

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"Our lettuce is going to blow you out of the water," said farm manager Jared Krawitz, 29, Friedland's first hire who, unlike his boss, had actually worked on a farm (albeit not an organic one). "Everything on our shelves is of higher and better quality than anything you can possibly find on your grocery shop's shelves."

That is, if you can possibly find yellow carrots, starburst-hued tomatoes, purple kohlrabi or salt-and-pepper cucumbers at your neighborhood grocery store. Bet your supermarket also doesn't carry fresh red and green shiso, za'atar oregano, anise hyssop and edible flowers like violas, nasturtium and borage.

Still, the farm doesn't just grow fancy gourmet stuff. There's also mint, onions, garlic, spinach, potatoes and blueberries (a new item this year) that are, said Krawitz, "so much better in quality by virtue of our process."

A process — a no-synthetic-chemicals-, no-fertilizer-, no-antibiotics-, no-hormones-, no-GMOs farming process — that they had to learn from the ground up. In Friedland's case, farming — digging, weeding, planting, cutting, harvesting — was all new.

"I always had aspirations, but I never farmed," he said. "I always wondered, 'Why aren't I a cattle rancher in Montana?' "

He grew up in the suburbs of Cleveland. Nowhere near a farm. His mom was a judge, his dad an attorney.

He graduated from Vassar with a degree in political science and eventually worked as a professional money manager in New York City for 20 years. He retired in 2017 at age 48. "I was done sitting at a desk with recirculated air," he said.

That fateful movie excursion took place two years later, when, thanks to a Google search, Friedland found himself at the CMX Cinemas in Closter, sitting comfortably beside his son, the screen just the right distance for the two. "In the city, without planning in advance, you end up sitting in the two front rows with your son nowhere near you," he said.

The movie (an Avengers flick) was fine, Friedland reported, but what really thrilled him was Closter. It reminded him of Cleveland.

"I fell in love with Closter," he said.

So much so that he began to look for a house in town. During the search, he learned that a farm, one that barely anyone seemed to know, was available, "a mere mile from the movie theater," he said. "The farm was a well-kept secret."

It was owned by a family that owns Schaller & Weber, a near-century-old butcher shop in New York City known for its German sausages and twice-smoked bacon. The family raised sheep as well as apples.

"There are all types of apples here — Gala, Granny Smith, McIntosh, Red Delicious," he said. "We don't know what some are. But it's been a fun tasting game trying to figure it out; they're all freakin' delicious."

He and Krawitz worked long days installing irrigation, creating beds, building a chicken coop, removing blacktop, building a walk-in refrigerator and moving the driveway to turn the well-kept secret into a highly visible, sustainable farm that offers not only what it grows but also classes for adults (composting, herbs) and kids (beekeeping) as well as a CSA-like program (members purchase a market card for a fixed amount and then use it to buy products at the farm), farm tours and various events (farm-to-table dinners among them).

"I go home these days without having to hose myself off," said Friedland. "I used to be covered in muck all the time."

He added, "I loved getting filthy. It's like being a kid again."

Liza Hughes is grateful for what Friedland and his staff have done.

"Closter Farm is a game-changer," said Hughes, a former Tenafly resident who today lives in Piermont, New York. "They are using clean-growing practices. It is so exciting. It is such a treat to have a local farm selling its local products. So many farm stands are selling crab cakes from Maryland."

She said she was at the farm's door the minute it first opened. "It's so exciting. It's an actual working farm," she said. "It could have become a housing development."

Todd Adelman of Demarest is thrilled, too.

"We couldn't have asked for anything better," Adelman said. "To see something like this come into the area is wonderful. It's relevant to what we now all talk about — climate change, sustainable ways of living, buying local, helping our local businesses. I'd rather shop at Closter Farm than give my money to a large entity that's out of state. I'm helping my local farmer."

Adelman added that thanks to the farm, his kids are learning how food is created. Last fall, at a farm event, they helped plant garlic. "It's not just Whole Foods or Stop & Shop," he said. "I'm grateful our kids are being exposed to this."

Brian Hatton of Harrington Park said his 2-year-old daughter also appreciates the farm.

"She loves to run around seeing the vegetables growing and pointing at the chickens," he said.

He loves the products.

"The farm is only a few minutes more of a drive than Whole Foods, and absolutely better than Whole Foods. It slays Whole Foods," Hatton said. He highly recommends the garlic and carrots and anything "that's green."

As for Friedland, he's had a very busy "retirement." No, he hasn't been back to the Closter movie theater.

Esther Davidowitz is the food editor for NorthJersey.com. For more on where to dine and drink, please subscribe today and sign up for our North Jersey Eats newsletter.

When I first visited the newly opened Brasserie Mémère in late February 2020, I was thrilled by its scrupulously authentic Alsatian food. My meal was as hearty and satisfying as the one I had once enjoyed in New Orleans at chef John Besh’s lauded Franco-German brasserie, Lüke. I couldn’t wait to make my second visit to Mémère, but within days, the pandemic had shut restaurants down.

I recently returned to Mémère to start from scratch. Unchanged was the nostalgic Gallic dining room, with antique prints collected at Parisian flea markets by chef/co-owner Thomas Ciszak and his wife, Evelyn, Mémère’s sommelier and mixologist. On both visits, the restaurant was lively, its bar animated by patrons relishing a sensational weeknight deal: half off wine, beer and cocktails, and just $10 for the kitchen’s well-made savory tarts.

Taking a bar table, I commenced with the enticingly composed tarte Parisienne, laden with Taleggio, pear, arugula, shallot jam, and chunks of the house’s impeccable, silken foie gras. Brasserie Mémère is the latest project of Closter resident Ciszak. Now 51, he grew up in northwestern Germany, “learning all about food and cooking from my Oma [Grandma] Maria, a private chef,” he says. “We’d make big family meals with our garden produce and foods we’d canned. I knew around age 11 I wanted to be a chef and worked in restaurants for the internships we had in high school.”

The budding chef went to culinary school in Germany, then assisted in German Michelin-starred restaurants, including the two-star Résidence, “Europe’s first high-end, fusion-cuisine kitchen,” Ciszak says. “It was a new kind of freedom and very exciting.” He emigrated in 1994 and landed at the Manor in West Orange, and later at Tavern on the Green in Manhattan’s Central Park, and then at Copeland in Morristown. In 2010, he set a trend by transforming Chakra in Paramus into a nightclubby, Moroccan-looking destination with a tempting global menu. Chakra closed in 2019, but Ciszak still oversees Copeland’s reincarnation as Blue Morel.

“Mémère is my passion now,” he says. Mémère is French for “grandma.” The faithfully French menu is his creation. Recipes are a collaboration with his executive chef since opening, Kevin Takafuji, a Hawaii-raised, French Culinary Institute-trained alumnus of Le Bernardin and Daniel in Manhattan and Ciszak’s Blue Morel. Most recently, Takafuji had been top toque at the Pluckemin Inn in Bedminster (a recurring pick on our 30 Best Restaurants list). “Kevin runs the kitchen at Mémère,” Ciszak says.

Takafuji was cooking on my first visit post-reopening. To follow up my dreamy tarte Parisienne, I ordered the velvety butternut squash soup, which I later learned is vegan, made with coconut milk instead of cream. I was eager to dig into Mémère’s choucroute garnie, or “dressed cabbage,” a porkfest set upon sauerkraut. This was the dish that, pre-pandemic, had transported me back to Lüke in New Orleans. Distressingly, this time, it was overcooked and bland. My companion’s pork schnitzel, a flattened, fried pork tenderloin, cried out for more oomph in its breadcrumb batter than furnished by its recipe of flour, egg, salt and pepper. The accompanying red cabbage braised in apples, red wine, vinegar and aromatic spices was more sweet than savory.

For dessert, I sampled cognac ice cream, a custom flavor from Piece of Cake in Rahway. It was pleasant, but not revelatory.

I figured the kitchen was having an off night and returned with high hopes a few weeks later. The meal began promisingly. A bowl of French onion soup flaunted a lid of broiled Gruyère, its puffy shape resembling a chef’s toque. Enriched and intensified with shredded oxtail, this splendid soup was an umami tsunami. Chunky, house-made paté de campagne proved impeccable. My table’s only disappointing appetizer was an American Wagyu steak tartare, underseasoned and overchilled. On a third visit, however, the temperature was just right, the flavors pickly, with a flicker of spicy heat.

The bœuf bourguignon was disappointing on one visit yet sumptuous on another. Photo by Brent Herrig

Optimist that I am, I ordered the choucroute garnie again, seeking redemption for the Alsatian icon. Not to be. This time, the pork chop was dull and dry, the weisswurst soggier than before, the potatoes and carrots squishy. And the dish had come out tepid. So had my guests’ bœuf bourguignon and duck confit. Once they were reheated, we passed them around. The slow-cooked stew of American Wagyu beef cheeks was overcooked, its components spongy. Its namesake Burgundy wine had been added too late to blend in, creating excessive wine flavor and an alcohol tang. On the third visit, we tried it again, and it was sumptuous and on-target.

As for the duck, the confit method (cooking low and slow in duck fat) should produce crisp skin and tender meat. But the hefty Moulard duck leg was tough, its skin leathery. The underlying, cassoulet-like stew, composed of French white beans, Toulouse garlic sausage, pork shoulder, pancetta, bacon and confit gelée, had cooked into mush. Pervading the stew was an unwelcome sweetness laced with what I perceived to be chai spices; the duck leg’s sugary glaze of orange, star anise and clove had oozed down.

My guest who’d ordered steak frites lucked out. His half-pound hanger steak had been cooked sous vide to tenderize this sometimes chewy cut. The ideally crisped fries were Bintje potatoes imported from Belgium, precut and frozen, yet as sprightly as fresh spuds. Those Belgians know their taters.

The fanciful macaron lollipop tree delights patrons. Photo by Brent Herrig

My table shared two desserts The Kouign Amann apple turnover flaunts an exotic Breton name from Celtic Brittany. It was toothsome, but the pastry shell was pedestrian. Our other meal-ender was chocolat pot de crème, a chocoholic fantasy involving three types of Valrhona chocolate (bitter, milk and flakes), plus a layer of salted caramel. But this batch was too sugary, overwhelmed by caramel. A dessert that brings smiles is the tree of Parisian macarons on lollipop sticks.

The foie gras platter is a dish you can count on. Photo by Brent Herrig

I learned after this meal that Kevin Takafuji had been on vacation, and the spatula had been passed to the kitchen’s three sous-chefs. I know from my first dinner that Brasserie Mémère can do much better. In fact, at my final visit, when Takafuji was back at the stoves, the kitchen recaptured its initial élan. It seems you can always count on the savory tart, foie gras, onion soup and steak frites.

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CLOSTER, N.J., Dec. 2, 2021 – Site plans for the Residences at Reuten Park, a proposed 195-unit luxury senior living development in Closter, were presented this week to the borough’s Zoning Board of Adjustments. Engineering testimony highlighted project benefits including new landscaping and lighting, improved stormwater management and reduced air pollution and traffic.

Property owner Reuten Associates and developer Metropolis Property Group are seeking a variance to transform outdated industrial buildings at Reuten Corporate Park, located at 231 and 239 Herbert Avenue, into a modern community providing a mix of independent living, assisted living and memory care.

“The Residences at Reuten Park is a wonderful project that will convert an underutilized piece of industrial property into an upscale residential development that represents a new era of senior living,” said Jonathan Istranyi, principal, Stonefield Engineering & Design, who testified about the firm’s study of the community. “This project appreciably enhances the property, and benefits seniors and community members in Closter and surrounding areas, which currently doesn’t provide ample senior housing.”

During the hearing, Istranyi discussed the developer’s plans to efficiently manage stormwater runoff, install attractive landscaping and lighting, and decrease traffic. Specifically, a new stormwater management system will be installed to improve hydraulic capacity and is compliant with New Jersey Environmental Protection Agency regulations. Istranyi noted that the project is not anticipated to have any adverse drainage impacts on neighboring properties, downstream watercourse, or adjoining conveyance systems.

In addition to freestanding LED lanterns providing dark sky-compliant lighting to reduce light pollution, with no spillover into neighboring properties, the building will be constructed to shield outdoor amenities from public view. A total of 90 trees, plus ample shrubs and bushes, will also be planted to provide attractive landscaping and adequate buffering to adjacent properties.

Traffic studies conducted on the site have found that the proposed senior living community will produce considerably less traffic than other permitted uses. To further prevent congestion in the neighborhood, a traffic mitigation strategy will be implemented and will feature a private, gated driveway for employees and visitors to limit the number of vehicles entering and leaving the property. These two factors will produce less car and truck traffic on Herbert Avenue, which will create a safer neighborhood and will reduce air and noise pollution in the area.

Mike Reuten, owner and managing partner of Reuten Associates, said: “This study clearly demonstrates that the Residences at Reuten Park is a win-win for seniors, local businesses and the entire community. Our team is working diligently to ensure this development adheres to the highest standards of senior housing and fully addresses the needs of the Closter community.”

The site plan includes additional amenities, including: • The community will offer outdoor amenities such as a dining courtyard with a fountain, pool area with a fire pit, yoga lawn, games and activities lawn, a community garden, and two gazebos. • Sidewalks and walkways around the entire community will connect amenity areas and building entrances. • Other site features include a drop-off area, benches, light poles, decorative brick pavers, monument signs, crosswalks and curb ramps.

For more project details, follow us on Facebook at Facebook.com/ResidencesatRP.

Background on Reuten Associates For nearly 80 years, the Reuten family has been closely tied to the Closter community. In 1945, Michael “Fred” Reuten purchased the property for his gutter manufacturing business and grew the company into a national manufacturer of doors and windows. His son Fred Reuten later turned the site into Reuten Corporate Park, leasing buildings to several manufacturing companies. His spouse Pat Reuten and his children Michael Reuten and Laura Reuten Kessler, who now own and manage the property, envision the proposed Residences at Reuten Park to fulfill an unmet need for senior housing in Closter.

About Metropolis Property Group (MPG) Metropolis Property Group is a privately owned full-service real estate investment, development, and management company that also provides consulting and brokerage services. It has offices in Rhode Island and New Jersey. In 2012 the company began to provide consulting and brokerage services to real estate development and investment companies working in the NYC Metro area.MPG focuses on the acquisition and development of senior housing communities as well as multifamily, industrial, and hospitality. To learn more about MPG, visit: https://www.metropolispropertygroup.com/