• Summer Magazines

    For strawberries, red means go One of the highlights of summer eating is now ready

    There’s no avoiding the conclusion that strawberries want to be eaten.

    Look at it this way; they don’t exactly hide, do they? At least when they are ready and ripe.

  • Summer Magazines

     Farm markets offer a direct connectionEverything you eat grew somewhere.

    In the meantime, it may have been canned, frozen, broiled, fried or processed beyond recognition, but somewhere, at some time, the last bite you’ve taken was alive, growing, in a field or a hothouse or a pen or a bay.

    It’s funny how easy that can be to forget.

  • Summer Magazines

     Liz Anderson, AKA the Egg Lady, with son Daniel and a dozen blue-green eggs. She sells her extra eggs from her front porch on Route 50 in Tuckahoe.  Growing up on her dad’s farm in Upper Township, Liz Anderson knows chickens.

    So it seemed natural that she and her husband, Tom, would keep a few at their place in Tuckahoe for the eggs.

    “We always ate…

  • Summer Magazines

    Some say the berry you wait for tastes best

    So maybe you’ve been feeling pretty pleased with yourself. After all, you’ve switched over to organic greens now that they are pre-washed and easy to use, and you’ve traded sausage and bacon for the frozen simulated stuff in the green box. Maybe you even recycle the box. 

    Then suddenly, one of your friends goes localvore. 

    Here we go again.

  • Summer Magazines

    green beansWhen most folks think of organic farming, they tend to focus on the stuff added to a field that kills things, not what’s added to make things grow.

    The connection is clear and – for some – fairly visceral. Pesticides kill bugs, herbicides kill weeds and fungicides kill fungus, allowing the plants we like to eat to thrive. But many people question what happens when we eat the crops that have been treated with chemicals designed to kill, even if they are said to be harmless if used as directed.

    Others wonder what happens to the…

  • Summer Magazines

    Here’s one for Joe and Joanne Sixpack. 

    You know, regular folks. The common people. Those with taste.

    Let’s face it, beer gets a bad rap. Its reputation has improved in recent years, but for many, the world’s first alcoholic brew, and the most popular, is shorthand for plebian tastes. Think of Homer (Simpson, not the Illiad author) downing Duff Beer while sitting in the kitchen in his underwear.

  • Summer Magazines

     spinach You can’t talk about spinach without talking about Popeye, says Ken Thompson, a farmer with a spread out in Tuckahoe.

    It’s a late weekend afternoon, and Thompson is not working on spinach; he’s weeding strawberries, giving the now flowering patch a fighting chance against the competition. In this case, it’s an enormous variety of grasses, stalks, thistles and ivies. Dandelions ready their parachute seeds on white heads, while another shade of green in the tangle explodes on contact, sending a burst of seeds forcefully into the air.

  • Summer Magazines

    Dave Fuschillo takes fluke from the bay to the table

     Dave Fuschillo takes fluke from the bay to the table  They look like something Picasso dreamed up on a bet, but fish fans say they taste wonderful.

    Ocean City local Dave Fuschillo had high hopes of bringing in some keepers this week, when he planned to spend an afternoon in the back bay around 17th Street casting for summer flounder.

  • Summer Magazines

    No one ever said farming was easy: especially farmers.

    Each year is either drought or too rainy, too cold for one crop or too hot for another, and if everything cooperates, if the season is absolutely perfect, then there’s a glut and the prices drop.

    In Cape May County, the amount of land under cultivation has dwindled for years, and in many cases folks whose parents and grandparents or great grandparents were farmers have decided to find something else to do.

  • Summer Magazines

    Economy and trend meet in canning revival

    It’s late summer, and for now we are awash in fresh, local food. Markets, produce counters and your neighbor’s garden overflow with tomatoes, squash and other goodies, but the leaves are falling and the first cold snap can’t be too far away.

    If only there were some way of preserving these summer flavors for the winter.




Free TIme, SandPaper

the kitchen diva: Mastering the school lunch

Attention: open in a new window. PrintE-mail

Written by ANGELA SHELF MEDEARIS and GINA HARLOW Thursday, September 25, 2014 10:13 am

School is back in session School is back in session

School is back in session – and so is your daily lunch-making routine. A good lunch is a balanced one, formed around a dependable main course and punctuated with a solid supporting cast of nutrient-packed sides, a low- or no-calorie drink and even a little treat.Don't worry if your child wants basically the same lunch every day. Just include these nutritious choices that we call the four elements to a perfectly packed lunch. Here are some tips that will keep your child's school mealtimes healthy and happy all year long.Food safetyKeep food preparation areas in the kitchen clean. Wash countertops, cutting boards, utensils and your hands in hot, soapy water. And don't let the family pet jump up on kitchen counters. After preparing lunches, remember to immediately return unused portions of perishable foods -- like cheese, mayonnaise and deli meats – to the refrigerator. Don't let them sit out on the counter. Make sure cold foods are cold before packing them in a lunchbox. If possible, prepare the lunch the night before and store it in the refrigerator. (This also takes the edge off the mad morning rush.) Insulated lunch bags or boxes are the best way to keep food at a safe temperature until noon. Sandwiches made with refrigerated items such as luncheon meats, cheese and tuna salad should be carried in an insulated lunch bag with an ice pack or frozen juice pouch inside so sandwiches will stay extra cool. At school, instruct the kids to store their lunchbox out of direct sunlight and away from radiators or other heaters, if possible. Keep hot food – like soup, stew or chili – hot. In the morning, bring the food to a boil and then immediately pour into a hot, sterile vacuum bottle. (Sterilize the vacuum bottle with boiling water before using.) Lunch foods that can be eaten at room temperature include peanut butter, jam, jelly, bread, crackers, cereals, clean fruit and vegetables, dried meat such as beef jerky, baked products such as cookies and cake, and canned meat and poultry products that are eaten immediately after opening Make healthy choicesIn a nutshell, meat should be lean (no salami or bologna), bread should be whole-wheat, and condiments should be used sparingly. Here are some ideas:- A turkey or roast beef and Swiss sandwich on wheat bread with a drizzle of low-fat Italian dressing (instead of mayo) and loaded with produce, if you can get away with it.

Read more: the kitchen diva: Mastering the school lunch

   

the kitchen diva: Out of Africa

Attention: open in a new window. PrintE-mail

Written by ANGELA SHELF MEDEARIS AND GINA HARLOW Sunday, August 10, 2014 02:15 pm

okra okra

There are few vegetables with a more storied past and debatable reputation than okra.

This slender green pod comes from the lovely yellow flower of the seemingly impervious hibiscus Esculentus plant.

While this hardy crop would flourish almost anywhere, okra is grown mainly in the South. Many of those who have grown up eating okra love it, and when separated from it, for reasons of geography or season, miss it.

Read more: the kitchen diva: Out of Africa

   

CCW Mac and Cheese contest benefits programs for kids

Attention: open in a new window. PrintE-mail

Written by Staff Reports Saturday, August 09, 2014 01:51 pm

CCW Mac and Cheese contest benefits programs for kids CCW Mac and Cheese contest benefits programs for kids

The Concerned Citizens of Whitesboro organization will hold a Mac and Cheese competition 10 a.m. Saturday, Aug. 30 at the Martin Luther King Community Center, 207 W. Main Street, Whitesboro, to raise funds for children’s programs.

Individuals, businesses and nonprofits are encouraged to submit macaroni and cheese dishes, which will be tasted and judged by attendees of the 26th annual Whitesboro Reunion Festival.

Read more: CCW Mac and Cheese contest benefits programs for kids

   

Fai’s brings a taste of Hong Kong to the shore

Attention: open in a new window. PrintE-mail

Written by Lauren Dickey Friday, July 25, 2014 12:00 am

Bang Bang Shrimp is one of the most popular appetizers at Fai’s Authentic Chinese Cuisine, according to owner Ivy Lai. / Lauren Dickey Bang Bang Shrimp is one of the most popular appetizers at Fai’s Authentic Chinese Cuisine, according to owner Ivy Lai. / Lauren Dickey Those looking for an authentic Chinese culinary experience might want to try a trip to Fai’s in Ocean View, where the menu includes everything from pork fried rice and General Tso’s chicken toduck specials and salt and pepper calamari.

Read more: Fai’s brings a taste of Hong Kong to the shore

   

The kitchen diva: Cool food

Attention: open in a new window. PrintE-mail

Written by Staff Reports Thursday, July 17, 2014 04:03 pm

Cool food

"As cool as a cucumber" is a much-used phrase, referring to a state of mind rather than the clean crunch of the pale-green flesh of a cucurbit, but it is true. There isn't a summer-fruiting food that is cooler than a cucumber. When the weather wilts you, a cucumber is nature's tasty refreshment.

Cucumbers are a member of a large, diverse family of summer-ripening crops that include melons and squash.

Read more: The kitchen diva: Cool food

   

Frozen bliss

Attention: open in a new window. PrintE-mail

Written by Lauren Dickey Thursday, July 17, 2014 02:28 pm

July is National Ice Cream Month, and the shore has plenty of places to grab a scoop of this sweet and refreshing summertime treat

In a cone, on a stick or in a cup, plain, topped with jimmies or smothered in hot fudge, ice cream is one of the most irresistible and refreshing treats of summer.

Read more: Frozen bliss

   

Jersey corn and tomatoes make an early debut

Attention: open in a new window. PrintE-mail

Written by Staff Reports Monday, July 07, 2014 05:23 pm

corn-and-tomatoes New Jersey recorded its warmest spring ever this year, and those warmer-than-normal temperatures brought the sweet corn and tomato crops in about a week or two early, according to New Jersey Secretary of Agriculture Douglas H. Fisher.

Look for Jersey Fresh sweet corn and tomatoes in your local supermarket, roadside stands and community farmers markets this weekend.

Read more: Jersey corn and tomatoes make an early debut

   

West Cape May Farmers Market in its 13th year

Attention: open in a new window. PrintE-mail

Written by Christopher South Monday, June 30, 2014 12:00 am

WEST CAPE MAY - The West Cape May Farmers Market is now an adolescent in terms of its chronological age, but it has grown nicely from what it was.

“We first started out front in the parking lot, where it was 300 degrees on the pavement and people had difficulty parking,” Mayor Pam Kaithern said.

The borough then got a one-time grant from the county for creating handicap-accessible recreation projects. The borough gave part of the money to the West Cape May Elementary School to improve its playground equipment.

Read more: West Cape May Farmers Market in its 13th year

   

Jersey fresh strawberries are in season

Attention: open in a new window. PrintE-mail

Written by Staff Reports Tuesday, June 03, 2014 02:37 pm

strawberry Jersey Fresh strawberries are here, and the plump, juicy fruit is available now at farmers markets, grocery stores and pick-your-own farms in the state. Harvesting began in mid-May and is expected to continue through early June.

Nutritionists consider strawberries to be a part of a healthy diet, providing a good source of vitamin C. Strawberries should not be washed until ready to eat because their high water content, on top of the additional water, will result in a mushy berry. Once the caps are removed, an enzyme is released that destroys the vitamin C.

Read more: Jersey fresh strawberries are in season

   

The Kitchen Diva: Asparagus brings a taste of spring to the table

Attention: open in a new window. PrintE-mail

Written by ANGELA SHELF MEDEARIS Tuesday, May 13, 2014 09:59 am

 The Kitchen Diva: Asparagus brings a taste of spring to the table The Kitchen Diva: Asparagus brings a taste of spring to the table

Nothing says spring is here like a beautiful bunch of crisp asparagus. While asparagus is available year-round, it's much better when purchased locally.

Asparagus is easy to select and prepare, and comes in a variety of vibrant colors including green, violet, purple and white. It also grows wild and is commercially available fresh, frozen and canned.

Read more: The Kitchen Diva: Asparagus brings a taste of spring to the table

   

Page 1 of 3