FALL 2014 TABLE OF CONTENTS By Edible Jersey 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 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.