Sustainable Lawrence Archive:

11th Annual Mercer County Green Fest


The local area’s green fair, the Mercer Green Fest (formerly known as the Living Local Expo) will be held on Sunday March 18, 2017 from 11 am – 4 pm at Rider University Student Recreation Center, which is located on the main campus, 2083 Lawrenceville Rd, Lawrenceville. The fair is free and open to the public, rain or shine.


After 10 years as the Living Local Expo, the annual event’s name has changed to Mercer Green Fest to indicate the day is fun for the whole family and has expanded to partner with nine communities throughout Mercer County.

The Mercer Green Fest is presented by the Mercer County Sustainability Coalition, which is comprised of the Ewing Green Team, Hopewell Green Team, Lawrence Environmental Resources & Sustainability Green Advisory Committee (ERSGAC), Trenton Green Team, Sustainable Lawrence, Sustainable Princeton, West Windsor Environmental Commission, Mercer County Office of Sustainability, and the Stony Brook-Millstone Watershed Association.


The popular event will feature sustainable local businesses, community groups, farmers market, electric car display, demonstrations, and speakers throughout the day.


In addition to the many eco-friendly vendors at our green fest, visitors can learn about a variety of sustainability issues and exciting community projects such as bike paths, food waste recycling, energy efficiency, and wellness.

There is plenty for the kids to do too.  This year’s event will feature the Grammy Award nominated Miss Amy and we will also be bringing back the Eyes of the Wild traveling zoo as well as Art All Day.


A farmers market will feature local farms and local artisan food producers. A lunch celebrating locally sourced and seasonal ingredients will be available for purchase.


Programs: Miss Amy’s Band, Eyes of the Wild, Green Planet Band, Solar Man, The Grand Falloons, and Kinetic Solar Sculpture

Speakers Topics: Climate change, Energy, Solar Panels, and Fracking


Small, local Central Jersey businesses and non-profits focused on sustainability are invited to reserve a spot to highlight your services and products through hands-on demonstrations or engaging conversations and make new customers at our eleventh annual green fair. Secure a spot through March 10 by filling out this form, emailing it to either Joanne Mullowney of the Ewing Green Team at or Teresita Bastides-Heron of Sustainable Lawrence at

and than going through this paypal link if you are a non profit

Name for event directory:

or this paypal link if you are part of a for profit organization

Name for event directory:



Look for more information about all of the participants from vendors to speakers to sponsors at

2016 Farm to Table dinner pictures

Cooks cooking


Dinner at Farm to Table farm to table band farm to table room Pam and Gary Mount Terra Momo chefs

Recipes from the Farm to Table Dinner

Corn Gazpacho

3 cups fresh corn kernels
2 medium sized yellow pepper
4 large yellow beefsteak tomatoes
2 shallots, peeled chopped
½ cup  sherry vinegar
4 Tbsp. extra virgin olive oil
kosher salt,  to taste

Cut the corn kernels off the cob. Deseed the peppers and quarter. Quarter the tomatoes. In a blender, pulse in small batches to combine the corn, tomatoes, peppers, shallots and vinegar. With the blender running, add the olive oil in a slow steady stream  through the opening in the blender lid until the soup has a smooth consistency. Served chilled.



Summer Jersey Caprese Salad

4- 2ounce balls of Fresh Buffala Mozzarella

2 Easter egg radishes, thinly sliced

2 large Jersey tomatoes, sliced

8 grape tomatoes, halved

8 cherry tomatoes, halved

3oz garlic scapes, blanched and sliced

4oz English cucumbers, sliced


4oz lemon cumbers wedges

8 leaves of fresh basil


Balsamic vinaigrette

¼ cup white balsamic vinegar

½ cup extra virgin olive oil

1 tsp mustard

Salt and pepper


Slowly whisk the olive oil into the vinegar and mustard. Season the vinaigrette with salt and pepper to taste.

Place the radishes, tomatoes, garlic scapes, and cucumber in a bowl and dress with 2 Tbsp. of the Balsamic vinaigrette.

Plate the salad with a ball of mozzarella per serving.






Day Boat Fish Tacos


12 oz fresh day boat white fish, such as Tile Fish, portioned into 8 – 1.5 oz strips

OR 12 oz. Shibumi Farm oyster mushrooms

½ cup evoo

¼ cup  lime juice

zest of 2 limes

¼  cup cilantro

1/Tbsp chili powder

Kosher salt and  freshly ground black pepper,  to taste

8 flour tortillas



2 cups green cabbage, shredded

2 cups red cabbage shredded

3 tricolor carrots, julienned

6 radishes, julienned

extra virgin olive oil

¼ cup lime juice

salt and pepper


Pickled Jalapeño

1 jalapeno pepper

2 Tbsp water

2 Tbsp white balsamic vinegar

2 Tbsp granulated sugar.


Cut the jalepeno into rounds and put in a small bowl. Heat the water vinegar and sugar to dissolve sugar. Pour over the jalapeños. Allow to cool completely.


Spring Onion Crème

1 bunch spring onion tops or Terhune scallions, charred on the grill

1 bunch garlic scapes or 3 garlic cloves wrapped in a tin foil packet, charred on the grill, divided

2 cups sour cream

extra virgin olive oil

salt and pepper


In a food processor, blend the charred onions and scapes or 2 cloves grilled garlic, with a little olive oil to make a smooth puree. Season with salt and pepper and fold into sour cream.


Preheat a charcoal or gas grill.


In a bowl marinate the fish with the olive oil, lime juice, zest, cilantro, chile powder, salt and pepper. Cover with plastic wrap and refrigerate for a half hour.

Prepare the slaw, pickled jalapeño and crème recipes. Refrigerate until you are ready to serve.

Wrap tortillas in tin foil. Warm them in a 300 degree oven for 5-6 minutes.

Lightly oil the grill grates. Cook the fish 1-2 minutes per side.

Assemble tacos with fish on top of the warmed tortilla, then the slaw and some crème on top. Garnish with pickled jalapeno.


Side of Terhune Sweet Corn “Mexican style”

4 ears or corn, boiled or grilled

1 cup mayonnaise

1 clov garlic, grilled

-1/4 cup cotija cheese or parmesan cheese

-1/4 cup cilantro leaves

– red chili powder to taste

-4 wedges of lime


Smear mayonnaise  on corn, sprinkle with cilantro, cotija cheese, and chili powder on top to taste. Serve with a lime wedge



Zucchini Cake
3 cups all purpose flour
1 tsp kosher salt
1 tsp. baking powder
¼ tsp. baking soda
3 eggs
1cup vegetable oil
2 ¾ cup granulated sugar
1 Tbsp. vanilla extract
2 cups zucchini, shredded
1 pint blueberries

Preheat the oven to 325 degrees F.

In a bowl whisk together the flour, salt, baking powder and baking soda.
In another large bowl, whisk together the sugar, vanilla, eggs and oil. Fold in the shredded zucchini until combined.
In three additions, whisk the flour mix into the wet ingredients. Fold in the blueberries.

Spray and flour a bundt mold or 9” cake pan and pour the batter in. Bake for 20 minutes. Then rotate the pan and bake for another 15 minutes. Let the cake cool completely before removing from the molds.


Lemon Vanilla Syrup

2 cups granulated sugar
1 cup water
2 vanilla beans
3 lemons, zested

In a small sauce pan, combine the sugar water, vanilla beans and lemon zest. Bring to a boil. Make sure to stir every so often. Pour into a heat proof container to cool to room temperature.



Candied Lemon Rounds

3 lemons (thinly sliced with the seeds removed)
3 cups granulated sugar
3 cups water

Preheat the oven to 275 degrees F.

In a small sauce pan, bring the water and sugar to a boil.
In a 13×9 pan, layer the lemon rounds to slightly overlap like shingles. Slowly pour the sugar water over the lemons, making sure they don’t lose formation to much.
Place a piece of parchment right on top of the lemons and cover the pan with foil.
Bake the lemons for 1 hour. Let them sit at room temperature to cool down and then store in the fridge with some of the liquid.


Assemble the Dessert Cut the cake to your desired size. Drizzle the lemon vanilla syrup on top along with some fresh blueberries. Finish by adding the candied lemon rounds.

Annual Report of the 2015 Lawrence Township Environmental Resources and Sustainability Green Advisory Committee

Annual Report of the Final.docx ANJEC

Pictures of the Ralph Copleman Neighborhood Bike Ride!

bike ride 2



Bike ride 5



bike ride 3



Bike ride 4

Farm To Table Fun(d)raiser coming up on July 21st

REV_Terhune Farm to Table_2016-6-23-page-001

It is that time of the year again when Sustainable Lawrence is working on this year Fun(d)raiser “FARM TO TABLE”. Please SAVE THE DAY: Thursday, July 21st, 2016 at 5:30 pm at Terhune Orchards at 330 Cold Soil Road, Princeton, NJ 08540. Payment can be made through the Paypal buttons below.




Cocktail and Hors d’oeuvres Hour

Gazpacho Shooters with whipped Terra Momo Olive Oil

Huacatay marinated Dutch heart Anticucho with parsley sauce

Tempura fried zucchini blossoms sheep ricotta, tomato and spring onion coulis

Figs wrapped with Prosciutto

Cold corn gazpacho shooters

Watermelon cups and melon salsa


Peach Wine Slushie

(High West Peach Vodka, Titos organic vodka Terhune peach puree and Just Peachy peach wine)

Terhune Orchard Sangria

Apple Wine


First Course

Summer Jersey Caprese salad

Wine pairing: Farmhouse White


Second Course
Grilled Jersey Day Boat Golden Tile Fish Taco


Shibumi Farm Oyster Mushroom Taco

with Cabbage and Tricolored Carrot Slaw, Charred Spring Onion Crema

Terhune Sweet Corn “Mexican style”
Wine pairing: Vidal Blanc


Third Course

Dry Aged PA/NY Sirloin Rosemary garlic crust, Peperonata, Jimmy Nardello Peppers, Smoked Blue cheese Mousse

Wine pairing: Chambourcin


Fourth Course
Bourbon Brined Quail ‘Al Mattone’ Yellow Corn Spoonbread, smoked buttermilk corn Puree, Jersey Peach and Corn Salsa, Charred Peach Barbeque Glaze, Blistered Shishito Pepper


Vegetable lasagna

Wine pairing: Barn Red


Fifth Course

Blueberry Zucchini Cake with Lemon Syrup, Terhune Blueberries, Candied Lemon Rounds

Wine pairing: Blossom White



Payment for an individual

Payment for a couple


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