Ask Chris Cirkus, long-time West Windsor resident, mother of two, pre-school educator, and foodie extraordinaire, to tell you about serendipity, and she will tell you about her new job as the manager of the West Windsor Community Farmers’ Market.
“I love that all my worlds are starting to collide,” says Cirkus. “This is my community, this is where I live, and I care about the people — our customers, the vendors, and the farmers. I love that I can chitchat with the people who are producing my food. They have such a passion for what they’re growing so I have such a deep respect for what they are doing. If we don’t take care of our farmers they’ll go away and a development will go up on their land. It’s our responsibility to take care of them.”
The West Windsor Community Farmers’ Market runs Saturdays, 9 a.m. to 1 p.m., until late October in the Vaughn Drive parking lot of the Princeton Junction train station. Founded eight years ago by Beth Feehan and Mireille Delman, the market has grown so quickly in size and popularity, it now has a board of directors. And this year at the market you will see 13 regional farms and 12 vendors.
“The farmers’ market has become the town center that West Windsor doesn’t have. It’s the hidden gem right in plain sight,” says Cirkus. “People who go to the market ‘get it.’ They build relationships with the people who are growing their food, which is newer, fresher, and more delicious than what you can buy in a supermarket. You know your produce hasn’t been warehoused or trucked long distances, and it’s not waterlogged from the supermarket showers. So you can buy lettuce that lasts a week and a half because it’s stored differently.”
Cirkus is quick to tout the vendors that are new to the market this year. Selling like hotcakes, quite literally, are the crepes made fresh on the spot by Jammin’ Crepes, run by the Rizk family from Princeton. Their most popular sweet offerings are made with lemon sugar and lavender; their savory crepes use fresh local farm ingredients.
One of Cirkus’ responsibilities is offering market manager tips of the week through Facebook and Twitter. “I’ve noticed that people are ordering their crepes and waiting in line, so the tip I put out for this week encouraged people to place their crepe orders, go out to do their shopping, then come back and their crepes will be ready.”
Also new this season: Baby Bear Foods from Hillsborough, which specializes in all natural and organic homemade, frozen baby food and all natural, organic baby care products; Sweet Belgians from Pennington, serving up Belgian waffles; Jersey Jams and Jellies from Perrineville; and Beechtree Farm with grass-fed beef.
“There is a bigger consciousness these days about food,” says Cirkus. “People want to know more about what they are eating. They want food that is healthy and fresh, and they also want to know quick and easy ways to prepare it for their families. Our market is a great resource for all of that.”
Cirkus’ own love for food was ingrained in her genes: her mother hailed from a little village in France called Chateau Neuf-Sur-Loire, just outside Paris. She came to the United States at the age of 18 when she married Cirkus’ father, who had been stationed there in the service. Cirkus and her younger brother grew up in Passaic County, in northern New Jersey.
“My mother was always about good, fresh food, and she was very creative. We had our own huge vegetable garden. We never went out for international food because my mother cooked things like egg foo yung and souvlaki. She always made buche de noel around the holidays with meringue mushrooms. She art-directed her creations so everything was just spectacular.”
When her parents divorced, Cirkus and her brother moved in with their dad, which led to another new culinary experience. “Our stepmother came from a big Italian family, so then we got the manicotti and antipasto. We also made pierogis with our aunt and uncle. Food was the big cultural connector with our family.”
After graduating from high school in 1981, Cirkus took a job with an ad agency in Manhattan. She commuted with a young man who was doing an internship in the city, someone she had known since they were in the same homeroom in eighth grade and gone through high school together.
Two years later, they were dating. Seven years later, in 1990, she and Mike were married. Mike is global director of the conceptual design group in the flavors division at Firmenich in Plainsboro. “He has truly followed his bliss,” says Cirkus. “He helps determine what the next trends in flavors are, across the board in beverages, foods, candy, and ice cream.”
The family has lived in the Old Mill Farm Estates near Grovers Mill Pond in West Windsor since 2000, “the longest we’ve lived anywhere,” says Cirkus. Daughter Rebeka is a senior at High School North and Samantha is a freshman.
For the Cirkus family, dinner time is sacred. “Samantha is a vegetarian, and Rebeka had a dairy allergy until 11, so it’s been challenging at times, but we’re one of the rare families who still sits down for dinner most nights. And one of our rituals is to give a report of your day — your high, your low. We go around the table, and everybody gives a recap. Some days nobody wants to talk, but we make a conscious effort.”
Of course, Cirkus cooks, and tries to incorporate the fresh ingredients of the farmers’ market when it is in season. “You can get everything you need there: cheese, eggs, bread, meats, including grass-fed beef, chicken, pork, sausage, and delicious local desserts like Simply Nic’s shortbread.”
It was during one of these family roundtable reports that Cirkus mentioned the job posting the market manager’s job she had seen in the West Windsor-Plainsboro News. “I thought to myself, this sounds like me, so for my report that night I said to my family, ‘What do you think of this job,’ and both my girls said, ‘Mom, how could you not apply?’ So I called, and ended up speaking with Beth (Feehan, one of the market’s co-founders). She knew me as a regular at the market, but also knew that I understood the vision.”
Cirkus says the decisionmakers at the market also loved the fact that she teaches a cooking class at Beth Chaim preschool, where she was hired in 2000 as a teacher’s aide. Her job has evolved in many ways, and this year includes cooking classes for three and four-year-olds.
“It’s really basic skills, more about kitchen safety, and the right tools, in addition to the idea of trying new things. If they are hands-on with their food, they are more likely to try new things. We made ranch dip with Greek yogurt, mayo, garlic, and fresh herbs, and used veggies and pretzels to eat it. The kids learned food doesn’t have to come from a bottle, a box, or a can. They’re still talking about it.”
Cirkus says talking with the children about where food comes from gives them a connection to the land that’s been missing. “The families who know me from Beth Chaim are coming to the farmers’ market. The kids come to see me, and they’re happy to know I’m there.”
Cirkus has been preparing for her job as market manager in other ways in her life without really knowing it. Over the last four years she has taken several classes at Mercer County Community College: hospitality related-purchasing, marketing, baking, cooking, and catering. She has also been baking for people in town for years, some for fun, some for hire, and has developed quite a reputation for her carrot cake and coconut macaroons.
When she can manage any free time, she volunteers for Jewish Family and Children’s Services, headquartered on Alexander Road in West Windsor, and also for her daughters’ school.
Right now she is chairing High School North’s post-prom decorating committee along with her husband and Mary Haase, a friend from West Windsor.
As for the job that her daughters encouraged her to take just a few short months ago? “It’s the perfect job. It combines everything I love. And they think it’s the coolest thing. And with teenage daughters, that’s a statement in itself.”
West Windsor Community Farmers’ Market, Vaughn Drive Parking Lot, Princeton Junction Train Station. Saturdays through later October, 9 a.m. to 1 p.m. Produce, bakery items, pizza, coffee, and flowers. Lve music, nonprofit organizations, and environmentally-focused organizations. 609-933-4452 or www.westwindsorfarmersmarket.org.
