Fall 2013 Table of Contents

6 AT THE TABLE
8 CONTRIBUTORS
11 TIDBITS
14 IN SEASON
16 HEALTH: GARLIC
18 GROWN WILD
20 THE YOUNG FARMER DIARIES
23 A LITTLE BIT UNIQUE
From ostrich to alligator, Fossil Farms serves up the exotic
27 A LOCAL LOAF, PLUS VEGGIES
At a bread stand in Cape May, the line winds down the street
30 ASBURY PERK
A coffee culture rises along the Jersey Shore
36 TAKING ROOT
New Jersey hop farmers plant for the future
42 THE WINE TRAIN
In Warren County, a steam engine chugs to the tasting room
46 JOIN THE CLUB
At a young winery in Pittstown, the customers can crush their own
48 OLD WORLD WINES, NEW JERSEY
In Cape May, the climate is ripe for distinctive wines
52 THE BIO-RATIONAL ORCHARDIST
At Terhune Orchards, a fruit grower innovates to grow a better apple
59 WORKING ON THE WATER
A visit with New Jersey’s commercial fishermen
66 RETURN TO RYLAND
The restored Ryland Inn seeks to redefine its legacy
71 EDIBLE JERSEY’S 2013 WINE GUIDE
76 VIETNAMESE ON THE ATLANTIC
Atlantic City becomes a destination for a Vietnamese-food road trip
81 EJ FOR KIDS: PUMPKINS
82 ADVERTISER DIRECTORY
88 LAST BITE

RECIPES

15 Spicy African Chickpea & Sweet Potato Stew
17 Kale & Raw Garlic Salad with Ginger Miso Dressing
24 Pan Roasted Ostrich Fillet with Spiced Apple Chutney, Carrot Flan & Purslane Salad
69 Chocolate, Espresso & Hazelnut Bread Pudding

COVER: Apples at Terhune Orchards, Princeton; photograph by Jared Flesher

THIS PAGE: Enjoying wine at harvest time; photograph by Andre Baranowski

 tocEJfall13
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