2103 BUY FRESH, BUY LOCAL â UPLOAD 2
2103 BUY FRESH, BUY LOCAL – UPLOAD 2
The Woodbridge Wednesday Farmers Market held multiple events and activities during the 2012 season highlighting fresh produce: WOODBRIDGE listing in 2012 New Jersey Peach Promotion Council publicity campaign and Buy Fresh, Buy Local program calendar http://www.jerseypeaches.com/pdfdocs/peach-nj-release-event-calendar2012.pdf
Below: Peach Recipes distributed at Aug. 1, 2012 Woodbridge Farmers Market “Peach Party”
OH, THE THINGS YOU CAN DO -- WITH JERSEY-GROWN PEACHES Yellow, White, Flat, Nectarines: 100 Varieties "Prunus Persica," the botanical name for peach, just doesn't do it justice. It's harsh, while the peach is the most delicate and sweetest of fruits, actually a member of the rose family. Holding it, turning it over, studying its layers of yellow, orange and red colorings, smelling its fragrance and, finally slicing it into perfect wedges -- to eat as is, or use in any number of ways, from salsa to soup, salad, main courses and dessert -- it resembles a perfectly detailed edible gem, reminiscent of a delicate Chinese brush painting, carefully executed. And, why not? For China is the progenitor of the peach, where it grew wild in the mountains and was cultivated from seed as early as the 10th century BCE. The Chinese considered the peach a symbol of longevity. From China, it spread along the Silk Road to Europe and was brought to the Americas by the Spanish. It's been cultivated in New Jersey since the 1600s, and years of hybridization have resulted in more than 100 different varieties of yellow, white, flat and nectarines. (Clayton, NJ -- July 6, 2012) --Peaches are possibly the most celebrated fruit in New Jersey. Before they're available in the marketplace, generally in mid-July (this year, at the end of June) shoppers clamor for them. As soon as they hit the supermarkets, they're snapped up. They sell out at weekly farmers markets. If you can resist biting into a whole peach or slicing it and eating it au natural, there are many different ways to prepare and eat this fruit. You can even skin it, slice it and freeze it for a fresh treat long after the season ends in September. So popular is the peach that New Jersey governors declare August "Jersey Fresh Peach Month," the height of the season, when peaches are at their nadir. The New Jersey Peach Promotion Council has been sponsoring and promoting various peach events (this year starting July 21st and going through August) at farmers markets, supermarkets and restaurants. This year, there are more than 20 Peach Parties and other peach events throughout New Jersey, in Atlantic, Bergen, Burlington, Camden, Essex, Gloucester, Hudson, Hunterdon, Mercer, Middlesex, Monmouth, Morris and Somerset counties. The annual Peach Festival (July 26-29) at the Gloucester County Fair holds grower competitions for the best baskets of peaches and crowns a Peach Queen, who makes good-will appearances at as many of the peach events as possible. She's very popular.
Peach Canning & Freezing Preserving peaches, like our mothers and grandmothers did a century ago, is popular again. Pam Mount, farmer extraordinaire of Terhune Orchards in Princeton, holds an annual one-day seminar, August 4th, on canning and freezing peaches for about 200 attendees, ranging in age from 25 to 85.
"The young people come because they want locally grown produce and want to learn to do their own preserving; middle aged people remember their mothers canning and the older ones come to refresh their memories of what they grew up doing," says Pam. "While canning takes some time, with blanching the peaches, packing them in special vacuum jars and heat-sealing the jars in canning pots, freezing them is quick as one-to-three, and you have virtually fresh peaches for any time you crave them, or you can put them in a pie-shell and have peach pie any time of year. Pam's Recipes for Freezing Fresh and Freezer Jam Fresh frozen peaches: 1 quart of fruit: 1) Mix together 1/4 tsp of ascorbic acid (available in health food stores and gourmet supermarkets) and 1/4 cup of water. This is to keep peaches from turning brown. 2) Peel and slice peaches (if left on, skin gets tough in freezer) 3) Put peaches into ascorbic acid-water mixture and stir gently to coat. Add sugar if you like them real sweet. Pour coated peaches onto a cookie sheet or flat pan and freeze just until hard enough not to stick together. Then put separated peaches into a plastic freezer bag and freeze until needed. A good combination is mixed peaches and raspberries frozen together. Prepare raspberries the same way. Freeze for Pie For a delicious peach or peach-raspberry pie, coat fruit with the same ascorbic acid-water mixture (sugar optional). Follow your favorite peach pie recipe for the filling, but don't cook it. Turn the filling mixture into a pie pan (without the crust) and freeze. When ready to make the pie, carefully dump the filling out of the pan, line it with pie crust, put the mixture back in (now a perfect shape to fit) and bake according to recipe. Freeze for Jam 1) Cut peaches into small chunks 2) Mix with pectin to thicken. Add sugar if you like it sweet 3) Put in plastic tub and freeze till ready to use Restaurants At the height of the peach season, restaurants offer special peach menus that show off chefs' creativity - varying from peach-pie desserts to entire menus of peach dishes, from cocktails to soups, salsas, salads, main courses and desserts. Several farmers markets feature their local restaurants putting peach dishes on menus. In South Jersey, six-ten restaurants in the Collingswood-Mullica Hill area are having a 2-night "Just Peachy," August 8 & 9, with entire menus of peaches. In north Jersey, Gladstone Tavern, in Gladstone is hosting an entire "Peach Week, July 26-29. Both restaurants buy their peaches from local farmers and use them the same day. Jim Malaby, chef-owner of Blue Plate in Mullica Hill, offers a prix-fixe all-peach menu for $25 (August 89). Malaby also prepares a Peach Barbeque at Holtzhausers Orchard (July 29). One of his favorite dishes is deep fried whole donut peaches in rosemary batter. His most popular dessert: roasted peach bread & butter pudding.
Tom Carlin, chef-owner of Gladstone Tavern, says he uses about 40 bushels of fresh peaches during his Peach Week. His peach chili has won the "best chili" award at the annual New Jersey Chili and Salsa Cook-Off in Toms River. His most popular peach dish is his peach orchard salad. Recipes created by Chefs Malaby and Carlin are below. A full calendar of peach events throughout the Garden State follows. Recipes (Note: Because Gladstone Tavern's award-winning peach chili recipe is complex, it is not printed below. It's attached) Blue Plate “Holtzhauser Farm’s” Peach And Roasted Rib Eye Sandwich 2# thinly sliced Roast Rib Eye 1# piece of pizza dough or any other type of bread ¾ cup Horseradish-Dill Sour Cream dough 4 tablespoons of chopped garlic 2 large “John Boy” Peaches from Holtzhauser farms sliced into ¼ inch slices (or any yellow peach 4 tablespoons of chopped rosemary oil will do) Horseradish-Dill Sour Cream ½ cup sour cream
8 Tablespoons of prepared horseradish 6 Tablespoons of chopped fresh dill
About 2 and half hours before your meal, start focaccia dough for the sandwich. •Take chopped garlic, chopped rosemary and about 4 tablespoons of oil and spread over the dough ball, covering top and bottom. •Lay out on a sheet tray forming the dough into a 10-12 inches round. Let sit at room temperature for 75 minutes or until doubles in size. -Using pre-heated BBQ grill flip dough onto grill, marking the dough with hash marks, then flipping it over and repeating hash marks on other side. -At this point dough will need to be finished in a pre heated oven at 350 degrees for 20 minutes. Remove from oven and cool for 20 minutes before slicing. Assembly -Cut grilled focaccia bread horizontal so you have 2 circular pieces. Spread horseradish-dill sour cream on both pieces of bread. -taking one piece of the dough, line the bread with “John Boy” peaches then your sliced rib eye. ---•Attach top piece of bread to finish making your sandwiches. Cut sandwich into 4 quarters and serve. Blue Plate, Mullica Hill: Donut Peach Donuts 1 cup water 6 tablespoons butter 1 tablespoon sugar 1/8 teaspoon salt 1 cup flour
1 cup eggs (do not beat the eggs) Vegetable oil, for frying 10-12 peach donuts with stone removed Flour for dusting of peaches Cinnamon-sugar mixture
•Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. •Transfer mixture to the bowl of a standing mixer and with mixer on lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Mix until smooth. •Heat about 1 1/2 inches of oil in a heavy pan. •Using the pit less peaches, lightly dust them in flour then using a fork or kitchen tongs dip the floured donut into the batter. •Remove the donut from the batter, letting the excess batter drip off the donut. Place in heated oil and cook until browned, flipping once. •Remove donut from oil, drain on paper towels, and top with cinnamon- sugar. Continue until all of the batter and peaches are used. Gladstone Tavern, Gladstone Peach Sorbet 5 white peaches, sliced 2C sugar
3C water ½C lemon juice 1 bunch opal basil (if you can't find opal, green basil will do) •Bring peaches, water, sugar, lemon juice to simmer, cook 10 minutes, •Steep one hour. •Add basil to steep: Puree. •Place in shallow metal bowl in freezer, whisk as mixture begins to freeze every 20 minutes or so
The Woodbridge Wednesday Farmers Market held multiple events and activities during the 2012 season highlighting fresh produce: WOODBRIDGE listing in 2012 New Jersey Peach Promotion Council publicity campaign and Buy Fresh, Buy Local program calendar http://www.jerseypeaches.com/pdfdocs/peach-nj-release-event-calendar2012.pdf
Below: Peach Recipes distributed at Aug. 1, 2012 Woodbridge Farmers Market “Peach Party”
OH, THE THINGS YOU CAN DO -- WITH JERSEY-GROWN PEACHES Yellow, White, Flat, Nectarines: 100 Varieties "Prunus Persica," the botanical name for peach, just doesn't do it justice. It's harsh, while the peach is the most delicate and sweetest of fruits, actually a member of the rose family. Holding it, turning it over, studying its layers of yellow, orange and red colorings, smelling its fragrance and, finally slicing it into perfect wedges -- to eat as is, or use in any number of ways, from salsa to soup, salad, main courses and dessert -- it resembles a perfectly detailed edible gem, reminiscent of a delicate Chinese brush painting, carefully executed. And, why not? For China is the progenitor of the peach, where it grew wild in the mountains and was cultivated from seed as early as the 10th century BCE. The Chinese considered the peach a symbol of longevity. From China, it spread along the Silk Road to Europe and was brought to the Americas by the Spanish. It's been cultivated in New Jersey since the 1600s, and years of hybridization have resulted in more than 100 different varieties of yellow, white, flat and nectarines. (Clayton, NJ -- July 6, 2012) --Peaches are possibly the most celebrated fruit in New Jersey. Before they're available in the marketplace, generally in mid-July (this year, at the end of June) shoppers clamor for them. As soon as they hit the supermarkets, they're snapped up. They sell out at weekly farmers markets. If you can resist biting into a whole peach or slicing it and eating it au natural, there are many different ways to prepare and eat this fruit. You can even skin it, slice it and freeze it for a fresh treat long after the season ends in September. So popular is the peach that New Jersey governors declare August "Jersey Fresh Peach Month," the height of the season, when peaches are at their nadir. The New Jersey Peach Promotion Council has been sponsoring and promoting various peach events (this year starting July 21st and going through August) at farmers markets, supermarkets and restaurants. This year, there are more than 20 Peach Parties and other peach events throughout New Jersey, in Atlantic, Bergen, Burlington, Camden, Essex, Gloucester, Hudson, Hunterdon, Mercer, Middlesex, Monmouth, Morris and Somerset counties. The annual Peach Festival (July 26-29) at the Gloucester County Fair holds grower competitions for the best baskets of peaches and crowns a Peach Queen, who makes good-will appearances at as many of the peach events as possible. She's very popular.
Peach Canning & Freezing Preserving peaches, like our mothers and grandmothers did a century ago, is popular again. Pam Mount, farmer extraordinaire of Terhune Orchards in Princeton, holds an annual one-day seminar, August 4th, on canning and freezing peaches for about 200 attendees, ranging in age from 25 to 85.
"The young people come because they want locally grown produce and want to learn to do their own preserving; middle aged people remember their mothers canning and the older ones come to refresh their memories of what they grew up doing," says Pam. "While canning takes some time, with blanching the peaches, packing them in special vacuum jars and heat-sealing the jars in canning pots, freezing them is quick as one-to-three, and you have virtually fresh peaches for any time you crave them, or you can put them in a pie-shell and have peach pie any time of year. Pam's Recipes for Freezing Fresh and Freezer Jam Fresh frozen peaches: 1 quart of fruit: 1) Mix together 1/4 tsp of ascorbic acid (available in health food stores and gourmet supermarkets) and 1/4 cup of water. This is to keep peaches from turning brown. 2) Peel and slice peaches (if left on, skin gets tough in freezer) 3) Put peaches into ascorbic acid-water mixture and stir gently to coat. Add sugar if you like them real sweet. Pour coated peaches onto a cookie sheet or flat pan and freeze just until hard enough not to stick together. Then put separated peaches into a plastic freezer bag and freeze until needed. A good combination is mixed peaches and raspberries frozen together. Prepare raspberries the same way. Freeze for Pie For a delicious peach or peach-raspberry pie, coat fruit with the same ascorbic acid-water mixture (sugar optional). Follow your favorite peach pie recipe for the filling, but don't cook it. Turn the filling mixture into a pie pan (without the crust) and freeze. When ready to make the pie, carefully dump the filling out of the pan, line it with pie crust, put the mixture back in (now a perfect shape to fit) and bake according to recipe. Freeze for Jam 1) Cut peaches into small chunks 2) Mix with pectin to thicken. Add sugar if you like it sweet 3) Put in plastic tub and freeze till ready to use Restaurants At the height of the peach season, restaurants offer special peach menus that show off chefs' creativity - varying from peach-pie desserts to entire menus of peach dishes, from cocktails to soups, salsas, salads, main courses and desserts. Several farmers markets feature their local restaurants putting peach dishes on menus. In South Jersey, six-ten restaurants in the Collingswood-Mullica Hill area are having a 2-night "Just Peachy," August 8 & 9, with entire menus of peaches. In north Jersey, Gladstone Tavern, in Gladstone is hosting an entire "Peach Week, July 26-29. Both restaurants buy their peaches from local farmers and use them the same day. Jim Malaby, chef-owner of Blue Plate in Mullica Hill, offers a prix-fixe all-peach menu for $25 (August 89). Malaby also prepares a Peach Barbeque at Holtzhausers Orchard (July 29). One of his favorite dishes is deep fried whole donut peaches in rosemary batter. His most popular dessert: roasted peach bread & butter pudding.
Tom Carlin, chef-owner of Gladstone Tavern, says he uses about 40 bushels of fresh peaches during his Peach Week. His peach chili has won the "best chili" award at the annual New Jersey Chili and Salsa Cook-Off in Toms River. His most popular peach dish is his peach orchard salad. Recipes created by Chefs Malaby and Carlin are below. A full calendar of peach events throughout the Garden State follows. Recipes (Note: Because Gladstone Tavern's award-winning peach chili recipe is complex, it is not printed below. It's attached) Blue Plate “Holtzhauser Farm’s” Peach And Roasted Rib Eye Sandwich 2# thinly sliced Roast Rib Eye 1# piece of pizza dough or any other type of bread ¾ cup Horseradish-Dill Sour Cream dough 4 tablespoons of chopped garlic 2 large “John Boy” Peaches from Holtzhauser farms sliced into ¼ inch slices (or any yellow peach 4 tablespoons of chopped rosemary oil will do) Horseradish-Dill Sour Cream ½ cup sour cream
8 Tablespoons of prepared horseradish 6 Tablespoons of chopped fresh dill
About 2 and half hours before your meal, start focaccia dough for the sandwich. •Take chopped garlic, chopped rosemary and about 4 tablespoons of oil and spread over the dough ball, covering top and bottom. •Lay out on a sheet tray forming the dough into a 10-12 inches round. Let sit at room temperature for 75 minutes or until doubles in size. -Using pre-heated BBQ grill flip dough onto grill, marking the dough with hash marks, then flipping it over and repeating hash marks on other side. -At this point dough will need to be finished in a pre heated oven at 350 degrees for 20 minutes. Remove from oven and cool for 20 minutes before slicing. Assembly -Cut grilled focaccia bread horizontal so you have 2 circular pieces. Spread horseradish-dill sour cream on both pieces of bread. -taking one piece of the dough, line the bread with “John Boy” peaches then your sliced rib eye. ---•Attach top piece of bread to finish making your sandwiches. Cut sandwich into 4 quarters and serve. Blue Plate, Mullica Hill: Donut Peach Donuts 1 cup water 6 tablespoons butter 1 tablespoon sugar 1/8 teaspoon salt 1 cup flour
1 cup eggs (do not beat the eggs) Vegetable oil, for frying 10-12 peach donuts with stone removed Flour for dusting of peaches Cinnamon-sugar mixture
•Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. •Transfer mixture to the bowl of a standing mixer and with mixer on lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Mix until smooth. •Heat about 1 1/2 inches of oil in a heavy pan. •Using the pit less peaches, lightly dust them in flour then using a fork or kitchen tongs dip the floured donut into the batter. •Remove the donut from the batter, letting the excess batter drip off the donut. Place in heated oil and cook until browned, flipping once. •Remove donut from oil, drain on paper towels, and top with cinnamon- sugar. Continue until all of the batter and peaches are used. Gladstone Tavern, Gladstone Peach Sorbet 5 white peaches, sliced 2C sugar
3C water ½C lemon juice 1 bunch opal basil (if you can't find opal, green basil will do) •Bring peaches, water, sugar, lemon juice to simmer, cook 10 minutes, •Steep one hour. •Add basil to steep: Puree. •Place in shallow metal bowl in freezer, whisk as mixture begins to freeze every 20 minutes or so
