• 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

    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

     Doc Adams Through this season, in this space, readers have been enticed, cajoled and nagged to eat local food, and lots of it.

    Not this week.

    Instead, we’ll talk about what once was, and why it’s changed. And why one of the favorite fish for many anglers is now more or less off the menu.

  • 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

     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

    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

     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

     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

    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.

  • 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.



Jersey fresh strawberries are in season

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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.

Be certain to remove the caps after rinsing to prevent the strawberry from becoming waterlogged and from losing vitamin C content.

Look for strawberries that are plump and firm, with a bright red color and natural shine. The size of the berry is unimportant; color and fragrance are the best indicators of flavor.

Caps should be fresh, green and intact. Avoid strawberries with green or white color, or those that appear mushy, shriveled or leaky. Strawberries do not ripen after harvest, so they should be picked as close to consumption time as possible and immediately stored in the refrigerator.

When purchasing strawberries, check the carton for stains, which can indicate over-ripeness. Remove the strawberries from the market or store container and store in a shallow container on a paper towel in the refrigerator for up to three days. For best results put paper towels between the layers.

Remove from the refrigerator and serve at room temperature for optimum flavor.

Freeze strawberries by coating in a water and lemon juice mix.

To find Jersey Fresh strawberries and other Jersey Fresh products see the Jersey Fresh website at www.jerseyfresh.nj.gov. Recipes can be found at http://jerseyfresh.nj.gov/recipes.


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