Sweet Dynasty/Old Bridge
In an old Exxon station with plenty of space to make her Asian-inspired ice creams, Song Lee continues a tradition of artisan craftsmanship in scoopable frozen treats.
The French Fry Guy
Andrew Keris, potato farmer and master of the double-deep-fry, turns out carton after carton of superior frites from the confines of his snappy green food truck. Catch him wherever you can.
Melick’s Beverage Program
What started with sweet cider and expanded to hard cider now includes wines made from classic grapes as well as the heritage farm family’s apples and peaches. Sample all at a festival Saturday, May 30, at the Cider Mill in Oldwick.
Salt and Clover Cheeses
There’s terroir to be experienced in the various fromages made at a sheep farm in Cape May County, a sense of place achieved by cheesemaker George Castle.
Chinese Roasted Duck
At a modest grocery in Middletown, poultry and pork are slathered with sauces and accents, subjected to blazing heat, then displayed at a small counter where wise shoppers snap them up. When duck’s on tap, the wisest of them are Johnny-on-the-spot.
Inspiring Accents
Found at Garden State farmers’ markets are condiments that bring polish and refinement to everyday foods. When something rivetingly delicious also can be versatile at mealtime, it’s a sure-bet purchase.
A Better Kimchi
Pop open the jar and find tightly, densely packed carrots, cabbage, scallions, ginger and garlic – beautiful vegetables expertly fermented and processed to deliver a product that’s far superior to mass-produced brands. This is what artisan is about.
Vegan Tree Fried Rice
Both black and white rices form the base of what could be a staple at more plant-based restaurants if only thoughtful flavor-layering methods and not short-cut shots of salinity are employed. At this modest storefront in Matawan, vegan fried rice is done right.
Nasturtium Cashew Pesto from Spotted Horse Provisions
The leaves of this edible flower shouldn’t be tossed but, rather, blitzed with a supporting cast of ingredients into a fresh sauce ready for action at the table. Be inspired by this one made by elite food artisan Amanda Newman and consider it a model to follow.
Aleppo Lavash Crackers
Unadorned crackers may have their place in the eating world, but one speckled with a flaky red pepper that’s fruity, tangy, smoky and packs a bit of heat is a cracker that merits contemplation. It’s new in the bakery at Windy Brow Farms in Fredon.
Blue Moon Farm Garlic Powder
A Garden State-grown crop is turned by its farmers in Hunterdon County into a savory, useful and endlessly complementary value-added product – a seasoning for all seasons.
Gorditas de Nata
A Mexican breadstuff proves its mettle – and versatility – in a partnership with a market’s homey queso crema. For starters, that is.