FALL 2014 TABLE OF CONTENTS

4 AT THE TABLE
6 CONTRIBUTORS
8 TIDBITS
12 IN SEASON
14 HEALTH: KOMBUCHA
16 THE YOUNG FARMER DIARIES
19 GROWN WILD: ANT OR GRASSHOPPER?
23 PLAYING WITH FRUIT
A start-up syrup maker experiments,
one flavor at a time
27 BAVARIA IN JERSEY
High Point Brewing Company offers
a sip of Southern Germany
31 VINE TO BOTTLE
The nuts and bolts of winemaking
at a Jersey winery
36 A GUST OF GOOD FOOD
At Princeton’s Mistral, Ben Nerenhausen
raises eyebrows
42 SIGNATURE SEAFOOD
The New Jersey scallop has become
a prized commodity
50 JERSEY’S PENINSULA
A guide to the best eating in Cape May
57 STORY OF A DISH:
Grilled Eggplant & Sungold Tomato Salad
60 FOR THE FIGS
In Flemington, a fig tree that’s easier to keep alive
65 2014 WINE GUIDE
71 EJ FOR KIDS
74 ADVERTISER DIRECTORY
80 LAST BITE
RECIPES
8 Dandelion Wine
13 Warm Potato & Hakurei Turnip Salad
15 Kombucha
20 Elderberry Syrup
24 Bird on a Barrel
48 New Jersey Scallop BLT
58 Grilled Eggplant & Sungold Tomato Salad
62 Savory Fig Salsa
62 Chocolate-Covered Figs

tocEJfall14

COVER:
Chicken liver spread with charred strawberry, celery and peanut at Mistral. Served with toast.
Photograph by Amy Roth.

RIGHT:
Grapes nearly ready for harvest at Alba Vineyard, Milford. Photograph by Carole Topalian.

 

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