HIGH SUMMER 2014 TABLE OF CONTENTS

4 AT THE TABLE
6 CONTRIBUTORS
8 TIDBITS
14 IN SEASON
16 HEALTH: BLUEBERRIES
18 THE YOUNG FARMER DIARIES
21 GROWN WILD: INTO THE BRAMBLE
25 A TRADITIONAL TACO
Tacos that taste like they did in Mexico
28 THE OYSTER FARMER
Matt Gregg hopes to bring a once-thriving industry back to prominence
36 SPOONIES
One ice cream shop, 525 flavors and counting
40 MAKE YOUR OWN ICE CREAM
42 CREAM RISES
At Lambertville’s OwowCow, good cream is non-negotiable
45 ICE CREAM DESTINATIONS
46 BLACK GOLD
Behind closed doors, garlic magic
52 STORY OF A DISH:
Crispy Octopus with Gnocchi
and Heirloom Tomato Salad
56 TALKING ABOUT KEEPERS
A cookbook of good recipes for busy people
63 2014 FARMERS’ MARKET GUIDE
69 THE FARMERS’ MARKET TRIBE
A vendor reflects on the ritual
of the weekly market
73 EJ FOR KIDS
75 ADVERTISER DIRECTORY
80 LAST BITE

RECIPES

14 Chilled Gazpacho
17 Savory Blueberry Compote
26 Salsa Ranchera
  Salsa Verde
40 Lavender Honey Ice Cream
50 Black Garlic Vinaigrette
  Black Garlic-Mushroom Dip
54 Crispy Octopus with Gnocchi and
Heirloom Tomato Salad
60 Fish Tacos with Pineapple Salsa
  Raw Corn Salad with Radishes,
Jalapeño and Lime

 tocHiSum14

COVER: Homemade Blueberry Cheesecake Ice Cream, photograph by Jared Flesher

RIGHT: Homegrown greens at 100 Steps Supper Club, photograph by Joanna Tully

 

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