Ten Ways to Love Eggplant
Whether you’re an eggplant lover or you need the trappings of a parm to make it palatable, know that our Garden State is No, 1 in the nation for eggplant production and we at TPW want you to make the most of its time at NJ’s farmers’ markets and on local farmstands. That’s why we’re offering these non-parm how-tos.
Tomato Butter
A summer staple to use now or freeze to warm winter later comes with a story that tips a hat to a couple of very grande dames.
Zuke Cups
One of the season’s most prolific crops gets a new look and a new use with minimal effort. Sporty and cute, these little vessels offer smooth sailing in the kitchen on a summer night.
AwesomeYo’s Spiced Potato Chips
A chip that can make a snack into a meal is found at an eatery in Metuchen that sports savory fare and baked goods, as well as pure-gold finds such as these brashly seasoned homemade crisps.
Colorful, Creamy and Crunchy
Watts Organic Farm’s Adirondack Blue and Pink potatoes inspire a salad built on unexpected textures and zesty elements.
A Cheeky Proposition
We’re back with Cape May Captain Brady Lybarger, who this time has carved out of his jumbo tilefish catches a delicacy that might inspire us all to get on board with a little advocacy that’d help make an uncommon part of a fish a bit more accessible to aficionados.
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.)