• Summer Magazines

     pizza So it’s unequivocally late summer. Garden ripe tomatoes are piling up in offices, being traded back and forth among neighbors and co-workers like the seashells of the Trobriand Islanders, only with an expiration date.

    Roving bands of teenagers are forcing brown bags of enormous zucchini on unsuspecting passers-by.

    And while we’re nowhere near out of topics, we’ve covered a lot of ground in this space already, exploring the variety of fresh, local food available to anyone who wants to look for it.

  • Summer Magazines

     eggplant

    It’s as Italian as parmigiana, as French as ratatouille, and as Arab as baba ghanoush, without even getting started on moussaka, Szechuan-style eggplant and garlic sauce or a few dozen Indian dishes.

    In other words, eggplant tastes like home to a huge swath of humanity, under many names and many, many different kinds of spices.

  • Summer Magazines

    Cape May Salts are taking offOyster

    At low tide on an overcast spring morning, James Tweed is at the beach.

    It does not look inviting.

    His white rubber boots are covered with a silty mud, and a sweatshirt – hood up – protects him from a portion of the swarms of tiny insects that seem to live solely to bury themselves in hairlines and start biting.

    On this particular morning, he’s oyster wrangling.

  • Summer Magazines

    Bill Eisele and his grandson Luke Eisele get ready to remove the honey from frames collected from one of his several bee hives.

    Bill Eisele does not seem particularly worried about stings.

    It’s getting on sunset at his Christmas tree farm in Petersburg, and he’s checking a hive, protected only by a short-sleeved golf shirt and a couple decades’ worth of experience working around bees. No smoking, no mesh hood, no apparent concern.

  • 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

     Steve Bradley shows off some of the fruit from his backyard shrub. He said it’s at least 50 years old, maybe close to 100, and seems to be going strong. Figs are said to be one of the first plants humans ever cultivated, apparently beating out staples like wheat and rye by a good measure. Ancient texts mention the fruit from thousands of years before…

  • Summer Magazines

    crabs While the flavor is beloved, and many see a pile of steamed crabs, a nutcracker, a table full of friends and a cooler of beer as a vision of shore heaven, there is no denying they are, at first glace, not exactly the most appetizing creatures.

    An earlier column in this series referred to the red of a ripe strawberry as an invitation. Hardshell blue crabs offer no such invitation. Instead, they seem to make a pretty straightforward case to be left alone.

  • 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

    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

     Scallop-boat

    Fishing is dangerous work.

    Not that there was any doubt of that, but recent events have made it crystal clear: the men on the boats heading into the open ocean place their lives on the line to bring home the catch, and to make a living in one of the county’s biggest industries.

    This week, the Coast Guard has convened a Board of Inquiry to find out what brought down the Lady Mary March 24, the deadliest fishing accident in New Jersey in years. Of the seven crewmembers out on a multi-day scalloping trip, only…




bottoms up> Tully Nut has been a secret for more than 40 years

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FT-BU-Tully-Nut-8-26 #1 Tavern

The Super Tully Nut is made at the #1 Tavern at First and Atlantic avenues.

But this is one drink you can’t make at home.

Only one person is said to know the secret recipe, and that’s Mark Tully, who first came up with the formula in 1969. Tully, whose real name is Romolo Leomporra, performed on Broadway and nightclubs with entertainers like Billie Holiday, Phyllis Diller and the Smothers Brothers.

He said he took the stage name of Mark Tully because he was afraid that he wouldn’t be able to get work using his own name.

After finishing a tour of the show “Bells Are Ringing” in the early 1960s, Tully came to North Wildwood and opened a small hotel. That venture eventually allowed him to buy the #1 Tavern.

The Super Tully Nut is the bar’s signature cherry-red drink, renowned for its potency and secrecy. Tully said that when he was experimenting with the formula, a few different versions were made first. There were two drinks using four liquor combinations and two drinks with five. He tested the concoctions on his family members and a few trusting employees, and they all picked what is known today as the Super Tully Nut as their favorite.

The one they chose is made with a combination of five different liquors – but Tully said the way it is put together is equally important.

“I have a special room where I make it in big vats. It takes about four days for all the ingredients to marry. Each day there is something I do to it until it's finished,” he said.

In 43 years, Tully said, he has never changed the formula.

Tully said he even has a plan for the secret recipe in the event of his death.

He said he has the recipe on audio, video and written down at a location that only one other person knows. That location, he said, can only be accessed by his wife, but even she isn’t privy to the secret.

“When I die, that person will tell my wife, and she'll be able to go there and get it,” he said.

And don’t try guessing the special combinations of five potent liquors, because even if a guess happens to be right, Tully won’t tell you.

 

 

This county loves to have a good time, especially when fancy microbrews, dirty martinis or a shot of Jack are involved. Follow Freetime reporter Lauren Suit each week as she hops the local bars to drink in Cape May County’s social scene and connect with the people who shake it and serve it.


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