Sashimi Cucumbers from Eastbound Acres
A bio-intensive market garden farm in southern Ocean County grows an uncommon, highly desirable Japanese cuke variety known for its crispness, sweetness and light seed content. It makes for refreshing eating completely unadorned as well as a delightful vessel for hors d’oeuvres.
Big Blues Salad
A score of a flat of organic blueberries from McCay’s early harvest at its Hammonton fields inspires a dinner-size toss of most amiable ingredients.
The Scoop on Frozen Green Grapes
Blitz, turn into slush, spice and eat. It’s the season for making the absolute easiest of chilling treats.
Captain Lybarger’s Tilefish Tagine
A mild, firm, yet flaky fish caught by one of New Jersey’s most skilled fishermen inspires a stew right for a crowd. Gather ’round, and let the talk – and ideas – flow.
Savory Challah French Toast
The addition of allium empowers a brunch staple to take a walk on the savory side, while a fruit just coming into peak harvest season in the Garden State balances the favorite with a kick of sweet-tart. Matheson Westlake is your guide.
Spring Chicken
The season of rebirth sees a new crop of chickens from a singularly focused farmer teaming up with current-harvest vegetables to make for a quintessential end-of-weekend supper. (Next “Bec Bird” gets spatchcocked on the grill.)
Strawberry Strata
It’s seasonally appropriate and sensationally versatile at the table – a layering as suitable for breakfast as it is for dessert and starring the rosy jewel of a fruit that marks spring at its peak.
Asian Pesto
Tap into spring’s verdant herbs to come up with a most adaptable condiment right for everything from noodles and stir-fries to grilled steaks and dumplings. In other words: Why wait for basil to make a sauce that’s endlessly useful?
Good Tidings from Spring Garlic
Mild, gentle and even somewhat sweet, this infant allium can be used in vibrant condiments such as chimichurri – or wherever you might find regular raw garlic too harsh to handle. Here’s a how-to.
Asparagus Salad with Dried Salmon
Early stalks of a top crop of spring are partnered with a less-common incarnation of a staple fish to make for a toss suited for an in-season supper.
Creamed Ramps with Mushrooms
A kissing cousin of creamed spinach can be slimmed down a bit and still work as a mighty fine side dish for grilled steaks. Or it can take on a focal-point role in a non-meat entrée.
Red Pomelo
In the waning days of citrus season, the giant of the genre can mix it up with early herbs from a backyard garden, a bitter chicory and any sort of shellfish you might choose to make a supper of salad.