2020 Updates

Cape May Market will reopen for the 2020 season on Saturday, July 4th! The quick update is that the Market will be open on Saturday and Sunday only, from 9AM to 5PM. The adjusted hours are one of a few changes taking place this summer. If you don’t like surprises, read on for details!

I will be cleaning frequently throughout the day and, thanks to Cape Cleanse, I have a safe and effective plan for sanitizing “high-touch” areas. Customers will be asked to wear masks and maintain safe social distance (6 feet) while in the Market. The number of customers that can be in the Market at one time will also be limited.

After a great deal of consideration, I have reached the decision that I will not be preparing food or drinks (other than brewed coffee) on site this season. Cape May Market will continue to offer unique, organic, and healthy groceries, produce, and personal care items.

This past winter and unusual spring have provided me time to reflect and re-evaluate my business mission. I am excited to share a few changes in offerings at the Market that will better align with my values and topmost goal of promoting wellness. To that end, I am phasing out animal products in the Market. You will find more cruelty-free, eco-conscious, and plant-based foods at Cape May Market going forward. I will also be offering a greater variety of herbal supplements (including items from Herbalist & Alchemist) and self-care products. Don’t worry - you will still find ethically sourced honey from our friends at Busy Bees Honey!

I would like to close with a gift for you. Since I will not be offering prepared food this season, here is your favorite CMM Vegan Chocolate Chip Cookie Recipe. Enjoy!

2 Cup Four

1 tsp baking powder

¾ tsp baking soda

½ tsp salt

1 ¼ Cup chocolate chips

½ Cup sugar

½ Cup brown sugar, packed

½ Cup plus 1Tbs oil

¼ Cup plus 1 Tbs water

Whisk together flour, baking powder, baking soda, and salt. Add chocolate chips to coat.

Whisk sugar with oil and water until smooth.

Add flour mix to sugar mix and combine without overmixing. Cover and refrigerate overnight (12 – 14 hours). Do not skip this step!

Preheat oven to 350. Line a sheet pan with parchment.

Scoop dough to 2-inch mounds. Freeze 10 minutes. Sprinkle with salt and bake 12-13 minutes until edges are golden. Do not over back. Cool completely.

I look forward to seeing you soon!

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