• 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

    Corny ramblings for a late-summer feast

    When it comes to corn, are you a typewriter or a lathe?

    For the digital natives who may happen to read this, a typewriter used to have a little roller that held the paper, which would advance one letter at a time until the carriage was returned, and the type proceeded to the next line. Yes, it was a pain, but still a step up from engraving everything on stone tablets.

    So for corn on the cob, a typewriter eats one line…

  • Summer Magazines

     pumpkin Almost everything about a pumpkin – the color, the taste, its very presence on almost every other doorstep – says fall is here. They line roadside stands, decorate classrooms, and get carved into a million shapes for Halloween.

    Somehow, those big orange decorations are related to the pumpkin flavor found in pies and seasonal specialty coffees, but it seems as though very few people have witnessed the process of turning a fresh pumpkin into dinner or dessert.

  • 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

    tomatoesSometimes, it seems as though there should be sort of a reverse toll at all bridges leading over the Delaware into South Jersey, with a nice old man in work trousers stopping each car.

    “Welcome to New Jersey,” he’d say. “Here’s your tomato.”

  • 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

    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

     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

     Rob, Catherine and Karl Giulian join their dad, Karl Giulian, to talk about backyard gardens. The youngest, David, is not pictured.  Karl Giulian can’t wait for his kids to get older.

    He’s looking forward to it for all the usual reasons of course, but there’s an ulterior motive as well. The swing set is in the way of his garden expansion.

    His 12-foot-by-12-foot garden has already slipped its borders, with potted colonies…

  • 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…




Here’s a treat that beats the heat > Invisible Cookie Dough Ice Pops

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In the summer, especially during weather like the recent heat waves, turning on the oven to bake a cake is one of the last things many people want to do.

So what is a dessert-loving family to do?

Lindsay Landis, author of a new book, “The Cookie Dough Lover’s Cookbook,” says there is no need for an oven to create crowd-pleasing summer treats; all that is needed is a little ingenuity.

“On hot days, my mind usually turns to frozen treats such as popsicles or sorbet; for something a bit more elegant I'll whip up a chocolate ganache tart with cookie crust,” she said.

Landis has created more than 50 recipes using egg-free cookie dough that is safe to eat raw.

By repurposing favorite desserts for the summer season, cooks can take the need for heat out of the equation, she said. For example, those who love pie may want to consider a graham cracker, whipped cream and candied fruit-based dessert that can be created in minutes and served cold.

One of the best things about summer is the abundance of fresh fruit. No matter what is on the menu, adding a garnish of tropical fresh fruit like kiwi, pineapple and mango can give any dish a boost of natural sweetness. Consider a parfait of frozen yogurt, fresh strawberries and nuts, for example.

For a bit of inspiration, try the easy recipe below for Invisible Cookie Dough Ice Pops, a no-bake summer treat concocted by Landis.

For more no-bake dessert ideas see www.cookiedoughlovers.com. 

Invisible Cookie Dough Ice Pops

1 1/4 cups milk (skim, 2 percent or whole)
1/3 cup light brown sugar, packed
Pinch salt
1 teaspoon vanilla extract
2 tablespoons mini-semisweet chocolate chips

In a microwave-safe container or glass measuring cup, microwave milk for 30 seconds or until warm. Add brown sugar and salt and stir until dissolved. Add vanilla.

Place 1/2 tablespoon chocolate chips in the bottom of each of four 1/3-cup ice-pop molds or small paper cups. Top each with milk mixture.

Insert sticks and place molds in freezer. Freeze until solid, at least three hours.

To release the pop, run the mold under warm water for a few seconds; the pop should slide right out. If using paper cups, simply peel away the cup and discard.

If the ice-pop mold being used does not have built-in sticks or a lid to hold them in place, keep the sticks upright by stretching a layer of plastic wrap over the top of the mold and securing it with a rubber band. Cut a small slit in the plastic, centered over each pop, and insert a stick through each opening.

Alternatively, adjust sticks as necessary after about 45 minutes of freezing, when the pops aren’t yet frozen solid.

Makes four pops.

Courtesy of Statepoint.net


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