Page 103 ⋆ Jersey Bites

Just Jersey Food Truck & Music Festival

Jessica Herring

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August 3, 2015

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Sunflower Maze at Alstede Farms

Marina Kennedy

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August 2, 2015

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Alstede Farms is a vibrant, 600-acre working farm in Chester. For the first time, the team has introduced its own sunflower maze, with the theme of farming in the Garden State.

The giant sunflowers that tower over your head are planted in a clever design of pathways. They are currently in full bloom, making this a delightful spot for photographs. The maze itself is four acres. It features placards with interesting trivia about farming in New Jersey, covering topics such as farming practices, animals, fruits, and vegetables.

Beautiful, fun, and educational, the maze will be open for the duration of the bloom. Enjoy a casual stroll through as many times as you like. The maze opens at 9 a.m. and the last entry is at 6 p.m. (Guests must exit the maze by 7 p.m.) The maze access is included as part of Alstede Farms’ Pick Your Own admission. Entry prices vary according to the days and time of arrival. (The fee does not include the cost of the produce you pick.)

These beautiful flowers won’t last forever, so if you can, check it out soon!

Alstede Farms
1 Alstede Farms Lane
Chester
908-879-7189

Photo courtesy of Alstede Farms.

Served Fresh, Right to Your Table

Alex Esposito

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July 31, 2015

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If you’re a frequent visitor to Jersey Bites, you’re probably familiar with Jersey Fresh. If you’re new to the term, here’s a quick 101:Jersey Fresh began in 1984 as a government-sponsored radio ad campaign informing consumers about the availability and variety of fruits and vegetables throughout the Garden State. Over the years, it has evolved into one of the premier state-grown agricultural marketing programs.

We’ve got a partnership with the brand, exploring a variety of all things Jersey Fresh in our #JerseyFreshFriday posts, from CSA (community supported agriculture) initiatives, to recipes, farms, fisheries and much more. The following restaurants are active members of the local food sourcing community, and their upcoming events encapsulate what it means to be Jersey Fresh.

Terre à Terre
Located in Carlstadt, Terre à Terre offers a sustainable way to dine. Featuring fresh, locally grown produce and meat, owner and chef Todd Villani offers diners with a true farm-to-table experience. Next month, Villani will show off his culinary skills at Garden State Bounty, a special five-course dinner featuring local, farm-fresh foods, held at the James Beard House in Manhattan.

Heirloom tomato gazpacho, fresh lamb caramelized in a leek & bacon gratin, and juniper-cured duck prosciutto are just some of the delectable options that will be available at this unique dining experience. A showcase of some of the best produce and fresh food of the summer that New Jersey has to offer, tickets cost $170 each, and they can be purchased here.

The Frog and The Peach

New Brunswick’s The Frog and The Peach is another restaurant that embraces what it means to be Jersey Fresh. This summer, the restaurant gives a grand stage to one of the state’s tastiest fruits: the peach. The Festival of Peaches tasting menu is now in effect, and runs through mid-September. The Frog and the Peach ensures that every peach is locally grown.

For just $64, you can treat yourself to a variety of peach-infused dishes like duck carpaccio and braised suckling pig. The dessert menu has the potential to be the highlight of the meal, though, with poached peaches and cinnamon peach empanadas providing a perfect ending to a great dinner. Wine pairings are also available, at an additional cost. To book a reservation, click here.

The man behind Sparky, Jordan Anderson — The leader of Sparky, Jordan Anderson

Sparky
A one-night-only pop-up dinner event, Sparky will be hosted at Ristorante Giorgia in Rumson on Tuesday, September 15. The ten-course menu will be seafood-focused, showcasing seasonal produce and game from across the Garden State. All ingredients will be sourced from local farms or day boats. Dinner is $95 a person, and tickets can be purchased at the bottom of Sparky’s webpage.

According to Jordan Anderson, founder and head chef of the project, the experience will feature “casual fine dining with sophisticated service, but playful and ambitious food.” Jordan also told us the menu is supposed to be a surprise, but was able to share that each course “highlights an ingredient that represents something about New Jersey.”

Terre à Terre
312 Hackensack Street
Carlstadt
201-507-0500

The Frog and The Peach
29 Dennis Street
New Brunswick
732-846-3216

Sparky
102 Avenue of Two Rivers
Rumson

Laura Theodore’s Vegan-Ease

Cookbook Reviews

Melissa Beveridge

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July 29, 2015

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When it comes to cooking vegan-based dishes, Laura Theodore (a.k.a. The Jazzy Vegetarian) wants to make it super “ease-y.” Her latest cookbook, Vegan-Ease, which will be released on September 16, does just that, not only promising to make cooking vegan-based dishes easy, but also promising to make living a vegan-based lifestyle totally doable.

“This cookbook is for novice cooks and longtime vegans,” says Theodore, who lives in northern NJ. “I’ve created 130 wholesome, economical, and satisfying recipes that are quick and easy, with nutritional analysis.”

Ladies and gentlemen, this is not your average cookbook. Theodore could have just left us with 130 of her vegan recipes (26 of which are desserts), but no, she decided to take the whole cookbook thing to the next level. Each recipe has an “ease factor” of 1 to 3, depending on the number of ingredients, time it takes to serve, and how accessible the ingredients are to the average consumer (basically whether your average grocery store will have it or if you have to go to a specialty health market). All of the recipes take 30 minutes or less to prepare and even the 3s (the “hardest”) have, at most, 15 ingredients.

“There’s so many cookbooks with so many icons,” notes Theodore. “The crux of the book is the Ease Factor, which will help people prepare dishes much easier, especially when they’re tired at the end of the day.” If it’s rated an Ease Factor of 1, like the mini sweet peppers with hummus, it’s likely that you’ll have all the ingredients in your kitchen already—and it’ll take less than 15 minutes to prepare.

In addition to the “ease-y” recipes, the book also has a chapter about menu planning, packed with 12 full menu plans that you can mix and match for any occasion, whether it’s breakfast on a Monday or Thanksgiving dinner.

“I wrote this book around what I felt I needed in a cookbook,” says Theodore. And to help make your vegan lifestyle easier, there are entire chapters dedicated to nutritional concerns for vegans, a list for pantry, refrigerator, and freezer essentials as well as basic tools that will make every vegan cook’s life easier. There’s even help on what to do and say when you’re serving vegan dishes to a non-vegan guest.

As for the recipes themselves,Theodore outdid herself yet again. Including some recipes from her upcoming Season 5 TV show, The Jazzy Vegetarian (which includes guest appearances by Lynrd Skynrd’s Rickey Medlocke, celebrity chef and author Lidia Bastianich, and acclaimed author Victoria Moran), starting October 17, on NJTV at 2:30 p.m.

This includes her five-ingredient Hungry Guy burger that was concocted one night when she was cooking for her husband. It was a hit and I predict will be one of the star dishes of the cookbook. In addition, unlike many other vegan cookbooks, Theodore did something that will make those with a sweet tooth very happy: she focused on desserts, made from scratch, with no preservatives.

Lynrd Skynrd's Rickey Medlocke, Laura Theodore, Jersey Bites — Cooking with Lynrd Skynrd’s Rickey Medlocke

“Eight years ago I upped my dessert game,” says Theodore who began making muffins, and then moved on to desserts and cupcakes. “There are no fillers, no xanthan gum. All of them (the desserts) are made from scratch and many are gluten free.” Theadore substitutes tortillas for tart shells and makes a lot of other switches that even as an omnivore, I applaud her for. There’s something that makes a really great vegan brownie just a bit more scrumptious than a regular one, eggs and all.

Whether you’re baking her Greek lemon cake with candied lemon slices, serving up her eggplant stackups with vegan cashew cheese, or maybe trying out the Hungry Guy burger (see below!) Theodore hopes that it’s super easy for her readers to cook and live a vegan lifestyle.

It’s even easy to preorder the book on Amazon or at The Jazzy Vegetarian.

Hungry Guy Burgers

Makes 6

Ingredients:
1 can (15 ounces) black beans, drained and rinsed
2⁄3 cup plus 2 heaping tablespoons prepared salsa, plus more as needed (see note)
3 slices whole-grain bread, torn into chunks
1/4 teaspoon ground cumin
2⁄3 cup rolled oats

Directions:
Preheat the oven to 375°F. Line a large rimmed baking pan with unbleached parchment paper.

Put the black beans and salsa in a medium-sized bowl and mash using a potato masher or large fork until well combined. Put the bread chunks and cumin in a blender and process into coarse crumbs. Add the bread crumbs to the black bean mixture and stir to combine. Stir in the rolled oats and mix to combine. If the mixture seems dry, stir in another heaping tablespoon of salsa and mix to combine.

Scoop up a generous 1⁄2 cup of the black bean mixture and put it on the prepared pan. Form it into a burger, shaping it with clean hands, then flattening it slightly. Continue in this manner to make five more burgers (see note). Bake for 20 minutes. Flip the burgers and bake for 8 to 12 minutes, or until golden.

Chef’s Notes
* You may use mild, medium, or hot salsa in this recipe.
* Once formed, the burgers may be covered and refrigerated for 2 to 6 hours before cooking. Add 5 to 7 minutes to the baking time.

Dullboy in Jersey City

Christine Florio

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July 27, 2015

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The Garden State and the Square Mile

Karin Nastawa Ruffini

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July 24, 2015

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Hoboken is a fantastic city. It has a small-town feel with easy, fast access to one of the biggest cities in the world. We have a lot right at our fingertips. But what we could use a little more of is all that green stuff—you know grass, trees, plants—simply put, a little more nature would be great. Luckily, we have access to the bounty of produce that has earned New Jersey the title of Garden State with Hoboken’s Farmers Markets.

On Tuesdays, Thursdays, and Saturdays, produce, fresh meats, eggs, and the occasional baked goods are trucked into town. Starting at the end of June and running through October, residents of the square mile can get their fill of tomatoes, corn, berries and beets, salad greens of all sorts, carrots in a rainbow of colors and the list goes on. The prices are usually very fair and you can often find organic options as well.

Here is a little more information about each of the three locations and farmers market schedule for Hoboken.

Downtown Market
When: Tuesdays, 3 p.m. to 7:30 p.m., June 26 through end of October
Where: Washington Street at Newark Street

Uptown Market
When: Thursdays, 2 p.m. to 7 p.m., June 26 through end of October
Where: Hudson Street at 13^th Street

Garden Market
When: Saturday, 9 a.m. to 2 p.m., June 1 to November 23
Where: Garden Street, between 14^th and 15^th Streets

Putting it All to Good Use

Wondering what to do with all of those fresh veggies, fruits and meats? Me, too! As part of my farmers market tour, I attended a cooking class in town: the Garden Street Farmer’s Market Tour and cooking class, hosted by Hudson Table, a new culinary studio in uptown Hoboken. As part of the class we took a walk to the Saturday market to select our favorite seasonal ingredients. We prepared a feast with our zucchini, onion, squash, tomatoes, peaches, peppers, and berries.

All of the dishes were surprisingly easy to make. I consider myself a pretty good home chef, but a gentleman with whom we shared our prep table didn’t seem to know the first thing about cooking. He was able to jump in there like the rest of us, chopping, mixing and zesting to our final product. We learned some great tips—like how to cut corn kernels off the cob without making a huge mess.

I’m always drawn to the beautiful, colorful rows of produce, but sometimes struggle with how to really make a meal of them. Now, for seasons to come, I’ll have the great recipes shared by the Hudson Table team.

Below is one of the dishes we prepared and enjoyed together at the end of class. We used a mix of peppers and tomatoes because we couldn’t choose a favorite.

Summer Corn Salad

Ingredients:
Freshly cut kernels from 6 to 8 ears fresh corn
6 cloves garlic, not peeled
1 tablespoon vegetable oil, such as grapeseed, corn or olive
2 teaspoons mild chile powder, such as ancho, pasilla or Hatch
1 teaspoon ground cumin
Kosher salt
1 pound shelled soybeans (edamame, available frozen) or lima beans
2 red bell peppers, seeded and diced, or 4 plum tomatoes, seeded and diced
1 medium jicama or 1 cucumber, peeled and diced (about 1 cup)
6 scallions, white and pale green parts, thinly sliced
¼ cup crumbled Cotija or mild goat or feta cheese
¼ cup roughly chopped cilantro leaves, for garnish

For the dressing:

1 tablespoon honey
Freshly squeezed juice and zest of 5 limes (about ½ cup)
½ cup vegetable oil, such as grapeseed or corn, more to taste
¼ cup roughly chopped cilantro, preferably both white roots and green leaves
2 teaspoons kosher salt, more to taste
2 teaspoons freshly ground black pepper

Directions

Heat oven to 450°F. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.
Make the dressing. Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, ½ cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.
In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle ¼ cup cilantro leaves on top and serve.

Domenico Winery: NJ Roots Reaching the West Coast

Melissa Beveridge

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July 21, 2015

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Domenico Winery: NJ Roots Reaching the West Coast

The Pinot grigio is crisp. The chardonnay is not overwhelmingly oaky. The Syrah is full bodied, and might be the best I’ve ever tasted, while the Meritage merlot is full bodied and quickly made it to my favorite hits list. What makes these wines even more spectacular, besides their impeccable flavor, is that they’re made by a New Jersey native who flew west to follow his dreams of wine.

Following in his grandfather’s footsteps, Dominick Chirichillo continued the Italian tradition of winemaking, making delicious wine in the basement. After tasting success in 1989 when his homemade Barbera took second place in an amateur competition in California, he decided to turn his passion into a business, opening up the very first wine school in the country. He opened Bacchus Winemaking Club in Toms River, named after the god of the grape harvest, winemaking, and wine (apparently he’s a lot of fun at parties because he’s also the god of ritual madness and theater).

The wine school brings Chirichillo’s passion for producing quality wines using California grapes and the Italian tradition of winemaking to the people of New Jersey in a state of the art winemaking room. Now, Bacchus Winemaking Club produces over 300 barrels of wine with customers every year using California grapes.

Chirichillo’s passion for wine didn’t stop there. In 1997, his family moved to California to learn more about winemaking and in 2001, he purchased his own eight-acre vineyard in Amador County where he grows Syrah and his flagship grape, primitivo which according to Chirichillo, “can be genetically retraced to the Italian shores of the Adriatic Sea.”

A few years later, he leased an additional 59 acres, growing eight more grape varietals including Aglianico, one of the oldest grapes in Italy, Nebbiolo, and the infamous, Sangiovese. In 2005, Chirichillo saw additional success, with the release of Domenico Winery, his first commercial brand of wine. He also brought some New Jersey flavor to California, opening up a Bacchus Winemaking Club in San Carlos.

This New Jersey native’s dream of pursuing his passion for wine has continued to grow, as he welcomes another brand, Gloria J.Wines, named after his wife, to the table. Between the two brands, you’ll find a number of refreshing and crisp whites, sweet roses and sangrias, and my favorite, medium to full bodied reds such as Pinot Noir, Zinfandel, and Super Tuscan.

“Our style of winemaking is fruit forward, big, bold reds, fresh and fruity flavors in the aromas of the grapes,” said Chirichillo been ranked seventh nationally for winemaking excellence by the American Wine Society.

“Now we make a lot of Italian varietals that sets ourselves apart from other wineries including Barbera, Nebbiolo, Montepulciano, and Nero d’Avola,” said Chirichillo, who has continued to win awards for Domenico Wines.

For those looking to get a taste of Domenico and Gloria J. in New Jersey, there are two options. The first is to head to Bacchus Winemaking Club in Toms River where you can sample, purchase, and make wines. While you’re there, sign up for the wine club, through which you’ll receive new bottles every quarter at deep discounts. Chirichillo even shared that many of the specialty wines are only available through the wine club including the flagship Primativo wines.

The second option: dine out at your favorite BYOB, including Gaetano’s in Red Bank; Brandl in Belmar; Valentino’s in Freehold, and Palazzo in Montclair (among others), and purchase wines from Domenico or Gloria J. for your meal, in half and full bottles.

Recently I had the opportunity to sample four wines, two from Domenico and two from Gloria J. at Brandl’s with Domenico Winery’s New Jersey Regional Sales Manager John Annunziata on a wet afternoon. He led me through each wine, sharing its profile, what it goes well with, and what grapes were involved. I really enjoyed all of them and as I mentioned, the Syrah was one of the best I’ve tasted.

It’s a story where the east and west meet in a beautiful and tasty collaboration of wine genius. Oh and by the way, we all have an open invitation to visit Chirichillo in California anytime. He’s always looking forward to sharing his love of wine, especially with his fellow New Jerseyans!

Bacchus Winemaking Club
1540 Route 37 West
Toms River, NJ 08755
732-505-6930

Domenico Winery
1697 Industrial Road
San Carlos, California
650-593-2335

FITfood: Convenience and So Much More

Deborah Smith, Executive Editor

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July 20, 2015

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Disclosure: This product was provided to Jersey Bites for free. As always, all views and opinions are the writer’s own.

When professionally trained chef Jason Russo started a side gig to help out a friend with a personal training studio, he didn’t expect it to be a life-changing move. But in July 2014, he left his job as an executive chef in Toms River to pursue FITfood, his prepared-meals delivery service full time.

Chef Jay — Chef Jason Russo tending to his homegrown produce outside FITFood in Sea Girt.

I first heard about FITfood through my chiropractor’s office in Long Branch. Russo, who goes by Jay, had catered a lunch there and everyone was raving about the food. I reached out to him because I thought it was a great idea and was thrilled to find out his home base is just about two miles from me. With menu items like quinoa meatloaf, jerk spiced chicken, and vegetable frittata, I just had to sample FITFood.

Jay personally dropped off my first delivery and we chatted for quite a while about FITfood and his passion for eating clean and sourcing locally. (When I say passion, I am putting it mildly.) Chef Russo is on a mission and his energy and enthusiasm are contagious.

Here’s a brief peek into our conversation about the philosophy behind FITfood and what you can expect from this innovative service.

JERSEY BITES: What is the philosophy behind FITfood?

CHEF RUSSO: On the surface, it’s delivering ready-to-heat-and-eat meals to individuals who are time starved or simply don’t feel like shopping, prepping, cooking, and cleaning all of their own meals. But beyond that we’re trying to change the way people look at delivered meals.

Who is your typical customer?

Our customer base ranges from fitness junkies, to busy moms, to personal trainers, and more. Basically anyone trying to make a conscious effort to put good, clean food in their bodies. My favorite customers are the kids that some parents buy our food for. It’s incredibly easy for children to develop terrible eating habits at an early age, so when I hear a 7 year old loves my turkey-quinoa meatloaf and roasted Brussels sprouts, it excites me.

Where do you source your food?

In a nutshell, we try and source everything from responsible, sustainable places that are as local as possible. We work with a company that provides us access to 120 local farms in this area, and the difference is in the product. For example, an organic apple is nice, but one that was picked 48 hours ago and traveled 40 miles to get to you simply tastes better than the organic apple picked 2 weeks ago that traveled 3,000 miles to get to you. I love knowing that our eggs come from a farm in Columbus, NJ, where the hens roam freely, or that my Jersey asparagus was picked just days ago. And whether they are conscious about it or not, I think it’s something our customers enjoy as well, simply because better ingredients lead to a better product.

What’s your favorite dish on the menu?

I’m partial to our General Tso’s Chicken. I grew up inhaling the stuff from typical Chinese restaurants, and set out to re-create it in a healthy way.

How do you do it?
I lightly pan fry marinated chicken breast in a touch of coconut oil, then dress it in a sauce consisting of homemade chicken stock, fresh garlic, ginger, chiles, lemongrass, and a touch of raw honey. The stock is the body of the sauce, the garlic, ginger, and lemongrass provide great flavor, the chiles give it a little heat, and the honey provides just a touch of sweetness. It results in an amazing dish without all the sugar, sodium, and preservatives you’d get from typical takeout.

How is FITfood different from other delivery services?

We’re about so much more than creating a healthy meal based of a set of specific nutritional guidelines. By eating FITfood you’re not just helping yourself; you’re helping the local farmers we work with. You’re helping the environment, because our farmers [engage in] organic, sustainable practices. Even the food containers we use are biodegradable and earth-friendly, made from renewable resources like sugar cane and plant fiber. We’ve turned over half our property at our kitchen into a garden where we often pick ingredients the same day we use them in our meals. And we’re already looking at leasing a a plot of land to start our own FITfarm early next year.

What ingredients do you use on a regular basis and why?
Lean proteins, complex carbohydrates, and an array of vegetables are the foundation for our meals. But I try to not put ourselves in a box with regard to specific ingredients. Our weekly menu reflects the changes in the season.

A well-balanced, delivered meal is convenient and a good start. But combine that with responsible farming practices, local and fresh ingredients, all by a trained chef, and then you’ve gotten back to our roots and what food really should be about.

If you are looking for ready-made meals that you can feel really good about putting into your body, give FITfood a try. As of the date of this post, the delivery routes include all of Ocean County and as far north as Lincroft in Monmouth County, but I am sure we’ll be seeing FITfood’s territory expanding in the very near future.

Happy Anniversary, Rastelli Market Fresh

Kerry Brown

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July 19, 2015

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Happy Anniversary, Rastelli Market Fresh

Rastelli Market Fresh in Marlton celebrates its first anniversary, with a weeklong celebration featuring free food events from Monday, July 20, through Saturday, July 25. Customers can get great deals all week long, including two breakfast sandwiches for the price of one. Spa water and a 12-ounce cup of gourmet House Blend coffee will also be complimentary for all customers. In addition, each day will bring a new sampling activity, as well as sale prices on featured products.

Monday, July 20: The grill tent, featuring hot and sweet store-made sausage.

Tuesday, July 21: Bubba’s Q-Day. De-boned baby-back ribs and steaks will be served. Cookies and fruit infused water will also be offered.

Wednesday, July 22: The official anniversary! The grill will feature Rastelli Preferred Steaks, along with a selection of flavored sauces. For a refreshing mid-summer treat, Mister Softee will be at the store from 11 a.m. to 2 p.m., and from 4 to 7 p.m. All Rastelli Market Fresh shoppers will get a free Mister Softee ice cream cone, as long as you can provide a receipt. Thanks to the programming of pro-logic, $10 gift cards will be given throughout the day, following every 25th sale.

Thursday, July 23: Seafood from the grill. Rastelli’s quick frozen options include swordfish, sea bass, black cod, salmon, and mahi-mahi, with marinade and glaze flavorings that run the gamut, from macadamia-chile lime, to miso, teriyaki, and pineapple salsa. A free Rastelli’s Market Fresh bag will accompany purchases of $25 of more. The produce department will feature a “Thanks for Helping us Grow” fruit and flower display. A special demonstration will also be offered by the wine and spirits department.

Friday, July 24: Stop by for a turkey, salmon or beef burger. At noon, Republic Tea will distribute free samples.

Saturday, July 25: Customer Appreciation Day. The $10 gift card giveaway returns, with every 25th transaction producing a winner. Dietz & Watson will be doing an outdoor sampling. The grill will feature Rastelli Market Fresh ribeye, with smoked tomato bleu cheese butter. A live DJ set will add to the festive atmosphere as the celebration reaches its final day.

Timing Is Everything for Jersey Peaches

Rachel Weston

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July 17, 2015

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During a recent visit to Terhune Orchards in Princeton, I unexpectedly found myself in the passenger seat of a golf cart, whizzing between seemingly endless rows of peach trees. Behind the wheel, farm owner Pam Mount drove through the narrow rows, and shared 40 years worth of insight about growing and cooking peaches. After surveying the small, fuzzy green fruits, she assured me that they would soon fatten and turn hues of gold and orange as they ripen on the trees.

New Jersey peach trees — Jersey Fresh peach trees at Eastmont Orchards, Colts Neck. -credit Rachel J Weston

Peaches aren’t much to look at early in their growing season, but in the last two weeks before harvest, they grow by leaps and bounds. Mount said one or two days can make a huge difference in the taste and size of peaches, so the orchard is monitored closely.

After taking a peek at the baby peaches, we headed back to the farm store. Just inside the door, there is a whiteboard listing all 28 peach varieties grown at Terhune, and the date their harvest started for the last few years. The neatly drawn column for 2015 remained empty, as the first harvest of this season drew closer.

When planning a farm visit for peach picking, having some background about peach varieties always helps. Peaches are either semi-freestone, meaning the pit comes away from the flesh with a bit of effort, or freestone, in which the pit easily pops out when the peach is cut in half. So at your next farmer’s market, don’t be shy; ask about what types of peaches are available that day, and if they are best for your planned recipes.

Some farms in South Jersey begin harvesting early varieties in late June. At Terhune Orchards, peach season kicks off by mid-July with Red Haven, a semi-freestone variety which are perfect for eating fresh. Delicate, fragrant white peaches are also best enjoyed simply sliced, or out of hand. Indeed, summer’s pleasures are abundant. Biting into a perfectly ripe, vibrant yellow peach, still warm from the sun, is high on my bucket list for the season.

Once you’ve calmed down from peach-induced bliss and clean up the peach juice running down your wrists, start thinking about preserving some for future use. By August, you will find more varieties that are freestone, which make faster work when putting them up.

“Almost all of the varieties in August are fantastic, but the Loring peach is the all-time favorite of people who can or freeze,” Mount said. She runs a very popular, free canning and freezing class during the first weekend of August. Putting peaches up can be time consuming and steamy, given the time needed for blanching the fruit to peel it easily or putting jars into the canning pot, so any shortcuts she can offer are welcome for all to learn.

pam-canning-wisdom-peaches — Pam Mount conducting her class – courtesy of Terhune Orchards

SAVE THE DATE

Register online for Mount’s class: August 1, 2015, from 10 a.m. to 12 p.m.

Mount shared a brilliant peach-pie-making tip: “The trouble with peaches is that you freeze them in a little container and you have all this juice when they defrost,” she said. “People either don’t freeze enough to make their recipe or have too much. What I suggest is for people to make their peach pie recipe filling with the sugar and mix it all up. Don’t do the pastry. Freeze the fruit in the pie tin overnight. Take it out of the pan and put it in a freezer bag. Then in February when you are ready for pie, make the pastry and plop in the peach filling that is the right size and shape and cook them frozen.”

Mount also suggests using tapioca flour as a thickener, rather than cornstarch or all-purpose flour. It is tasteless, doesn’t cloud the color of the fruit’s juices, and doesn’t get gummy when cooked.

Peeling Peaches — Blanched and shocked peaches ready to be peeled- credit Rachel J Weston

If you would rather freeze sliced peaches, be sure to choose a very ripe freestone variety. Dip the peaches into boiling water for a few seconds to loosen the skin, and then transfer to an ice bath. Once cooled, they are easy to peel, remove the pit and slice. To maintain the best color when freezing, Mount likes to dissolve ¼ teaspoon ascorbic acid in ½ cup cold water before pouring the mixture over 4 peaches that are sliced and sprinkled with sugar.

For canned peach halves, Mount peels them using the same method and then packs quart jars with the fruit topped off with a sugar syrup. She then processes them for 30 minutes in a hot water bath canner. Once you learn this method, you may never want to buy canned fruit again.

Jersey Fresh peaches will be widely available from mid-July to early September at farm stores, roadside stands, farmers markets, and supermarkets. Find a location near you on the Jersey Fresh website. Always call a pick-your-own farm the day you plan to visit to be sure they are picking. Learn more about peaches grown in New Jersey and events all over the state for peach festivals, parties, and pie-making competitions at www.jerseypeaches.com or the Jersey Peaches Facebook page.

Raval Opens on Restaurant Row in Jersey City

Karin Nastawa Ruffini

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July 15, 2015

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Raval Opens on Restaurant Row in Jersey City

Named after the Raval neighborhood in Barcelona, Spain, the stateside tapas dining spot in the Grove Street/restaurant row area of Jersey City, is now open and already a favorite with the locals.

Raval opened while my husband, Nick, and I were on our honeymoon, but we made plans to visit as soon as we got back. Jet-lagged or not, we couldn’t wait to check out this new place from the Restaurant Development Group (RDG), also responsible for the incredible Satis Bistro and Lucky 7 Tavern. The idea of tapas-style dining has become more and more popular on American menus and this place brings the diner back to the roots of true tapas.

Reflecting the new upscale food scene that Jersey City is quickly being recognized for, Raval truly delivers. The décor is inspired by the tapas bars of Spain – darker lighting and rustic communal tables. The addition of a hand-tiled Gaudi Park Güell-style winding bench* had me wondering if I’d mistaken the ride on the PATH train for a short flight across the Atlantic. But before I could get lost in my imagination, recalling the sounds of street musicians lining Las Ramblas, we were whisked to the back of the restaurant, which was already 65% full on a Tuesday night. A very good sign. Our waitress ran through the menu highlighting the different sized dishes – essentially small, medium and large. Nick and I began testing our marital compromising skills, choosing a few dishes from each part of the menu. We were told the dishes would come out as they were ready, rather than in courses. And within minutes, our dishes were arriving in front of us.

By far our favorites were the albóndigas – lamb meatballs in a saffron tomato sauce and the incredible cheese plate, which we enjoyed at the end of the meal. We also had the espárrago grilled asparagus with a preserved lemon and piquillo pepper sauce. While the dish had loads of flavor, the preserved lemon reminded me a little of astringent cleaner. On the positive side, I did enjoy that the dish included, in addition to the green variety, white asparagus, a vegetable I wish were on more American menus. The gambas con chorizo – one of the larger dishes – were spicy and bold, just as they should be. And finally the canelones de conejo, folded with braised rabbit leg, ricotta and mushrooms inside a thin crêpe and topped with porcini rabbit demi-glace, seemed like it might be our favorite dish of the night. With the speed of the dishes, we had asked they keep this one in the kitchen a bit longer so it didn’t get cold, but we may have waited a bit too long to request the highly anticipated dish from the kitchen. It was a bit dry for my taste, reminding me more of Thanksgiving turkey. That said, if you’re a turkey fan who hasn’t tried rabbit before, please give this one a try.

The wine list is excellent, and includes a sampling of Spanish wines, both popular and more esoteric. And the cocktail and sangria menu don’t disappoint either. And now the team also offers weekend brunch, which can be from either the a la carte menu or, for $35/pp, guests can choose the all-you-can-eat tapas brunch with $1 mimosas, sangrías, bloody marías or estrella damm drafts. A delicious deal for the Spanish-tapas lovers and curious alike.

Raval
136 Newark Avenue
Jersey City
201-209-1099

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*Gaudi Park Güell-style winding bench created by artist Audrey Ryan and local artisans G+G Interior Improvement.