• 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

     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…

  • 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

     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

    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

    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

    Willis Allen (he says he just goes by Junior) and his brother Tony search for some early fruit at the Allen Family Farm this week. The blueberries should be going strong soon A visit to Carol Ann Allen’s farm this time of year is a lesson in potential.

    Fields surround her big white farmhouse on a dirt road in Belleplain. Some tomatoes and pumpkins…

  • 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

     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

     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…




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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