Tomatoes Everywhere!

It is prime tomato time at all of our local farms and markets. It's no secret that New Jersey tomatoes are glorious and their season is relatively short lived so don’t let it slip away without enjoying a couple of your personal favorite tomato creations whether it be a drippingly good BLT sandwich, a simple plate of sliced heirlooms, fresh mozarrella & basil or a refreshingly zesty bowl of tomato gazpacho. For the best area tomato finds, check out the live links to farmers’ markets included here on this page and pick up your very own copy of Farm Markets of Central New Jersey.

Here’s one of my personal favorite summertime tomato recipes…

Summer Tabboulleh Salad


Right alongside the BLT sandwich, tabbouleh salad has met the unfortunate fate of too often being served up as a year round menu staple. The problem is that this delicious treat – which is what it is when prepared in season with really good vine ripened tomatoes and fresh herbs – is simply lackluster when prepared with out of season ingredients. Uninspired, out of season tabbouleh tends to compensate with too much bulgur wheat and not enough of the good fresh ingredients that make this salad shine. The good news is that great Jersey tomatoes are ripe and ready now. Gardens and farm stands are brimming with fresh Italian parsley, spearmint and scallions – the other key ingredients needed to prepare this traditional Middle Eastern dish that, like hummus, we’ve enthusiastically embraced and welcomed into our kitchens. Tabbouleh has a season and the time is now so get chopping!

Good summer Tabbouleh, should be vibrant and green with fresh herbs. It’s delicious served as a bright refreshing compliment to anything and everything off the summer grill. I love it best served with grilled summer seafood as the flavor of the fresh herbs, lemon juice and olive oil make a perfect pairing.

1/3 cup finest grade bulgur wheat
2 bunches Italian parsley, washed well (1 generous cup chopped0
½ bunch spearmint, washed well (1/2 cup chopped)
4 scallions, trimmed washed and whites and light greens coarsely chopped
3 vine ripened summer tomatoes, cut into ¼ dice (1 ½ to 2 cup diced)
¼ cup fresh lemon juice
1 tsp salt
Freshly ground black pepper to taste
¼ cup extra virgin olive oil
Small crisp lettuce cups for serving

Place bulgur in a small bowl, add fresh cool tap water to cover and set aside to absorb water for a few minutes. Strain through a fine mesh sieve or cheesecloth lined colander and allow to rest while you prepare the remainder of ingredients.

Remove and discard all large parsley and mint stems. Pile the herb leaves into the work bowl of a food processor and pulse on and off to chop coarsely or use a large chopping blade to chop all leaves coarsely. Combine the chopped herbs, scallions, bulgur and tomatoes in a large mixing bowl and toss together. Cover and refrigerate until serving time. Just before serving add the lemon juice, salt, pepper and olive oil. Toss to dress and season to taste with additional seasonings as needed. Serve surrounded with small crisp lettuce cups as this salad is really wonderful scooped up and eaten within the lettuce cups.

What to do with Buffalo?

I confess that I'm like a kid in a candy store whenever I visit a new farm or market so naturally I returned from my recent visit to the Readington River Buffalo Company with an ample supply of ground bison along with several steaks for the freezer. Knowing that bison meat is considerably leaner than beef chuck (my instinctual choice for a tasty burger) I knew that infusing flavor into the meat for a great summer burger would be important. My first thought was to add some delicious salty cheese like blue or feta. Perhaps tuck the cheese into the center so that it will ooze out and add flavor during cooking. But, wouldn't that then defeat the purpose of this healthier meat choice? That's when I remembered the brown bag of cremini mushrooms purchased on Saturday am at the West Windsor Farmers' Market from Davidson's Exotic Mushrooms. Cremini mushrooms are simply baby portobello's and have loads of great mushroom texture and flavor particularly sauteed with shallots or onions. So the idea became to create a delicious duxelle of mushrooms (much like that found in a traditional beef Wellington) to mix into the meat before cooking and I must say it worked out beautifully! The burgers are tasty and moist. I served them with a simple topping of chopped ripe garden tomatoes with diced red onion, shredded basil and a dash of balsamic vinegar.

Confused about whether it's buffalo or bison? I was too but here's the deal. Bison are the animals native to North America and the ones raised here on this farm. The American bison is sometimes referred to as American buffalo as they strike a strong resemblance to the buffalo found in Africa and Asia.

Portobello Bison Burgers
makes 5 medium burgers

1 pound ground buffalo(or bison)
12 ounces portobello or cremini mushrooms, cleaned and coarsely chopped
2 large shallots (or one medium onion), peeled and coarsely chopped
2 tbs olive oil
3/4 tsp salt
freshly ground black pepper
2 tsps balsamic vinegar
generous dash of Worcester sauce

Pile mushrooms and onions into the work bowl of a food processor and pulse on and off until finely chopped. Heat the olive oil in a saute pan, add the mushroom mixture, season with the salt and pepper and saute until water from mushrooms has been released and the mixture cooks down and begins to brown and stick to the pan.
Add the balsamic vinegar, still in, working up the bits clinging to the bottom of the pan. Set aside to cool for a least 15 minutes. Once cool combine the mushroom and onion mixture with the ground meat, season with a dash of Worcester and work together using your hands until well blended. Form into five plump burgers.
Preheat the grill and cook over a hot fire for about 4 minutes per side or until charred on the outside but still tender and juicy.

West Windsor Farmers' Market

Sold another 20 copies of Farm Markets of Central New Jersey guide book at the West Windsor Farmers' Market on Saturday 8/14/2010. My entire family - including Amin, Natalie and Katherine - joined me in the effort. We enjoyed music and good food including smoothies, breakfast sandwiches and many nice people. It was a fun family outing and we went home with beautiful blackberries, fresh corn, mushrooms and amazing New Jersey tomatoes. Last night I prepared the most incredible berry cobbler!
The recipe feeds a crowd and as a result you need alot of delicious berries - 6 to 7 cups in total. Also you need a really big deep dish pan for baking the cobbler or it will overflow in your oven (trust me I've done that). Your pan should be 12" round by 2 1/2" deep - could be a large cast iron skillet. I've experimented with different baking pans and currently like using my round enamel coated Le Creuset roasting pan. I also think that based upon volume - which I've tested - this recipe will work well in a 9" x 13" (3 quart) Pyrex glass baking dish. There are three steps to the recipe and it may seem involved but trust me it's actually a snap to put together and the result so very beatiful, delicious and rewarding. You can prepare the crust and topping a day before serving and because the cobbler bakes for 1 1/2 hours plan to put it in the oven before your company arrives. Believe me it stays warm and delicious for a long time after coming out of the oven and looks gorgeous cooling on the counter.

Deep Dish Berry Cobbler
serves 12 or more

Crust
3 cups all purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
3/4 cup veg shortening
1 stick chilled unsalted butter, cut into 1/2" pieces
4 tbs ice water (or more if needed)

Topping
1 cup all purpose flour
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
1 stick chilled unsalted butter, cut into 1/2" pieces

Filling
2 cups sugar
1 1/2 cups all purpose flour
1/4 tsp salt
1 1/2 cups sour cream
6 large eggs
6 to 7 cups fresh berries (blueberries, blackberries and or raspberries)
zest of one large lemon

Combine flour, sugar, b.p. and salt in a large bowl or the work bowl of a food processor. Add the butter and pulse in to combine if using a food processor or work in with a hand held pastry blender or two knives until crumbly. Add water and blend in until moist clumps form. Gather dough in ball, pressing bits together, flatten into a disk, wrap in plastic and chill at least 30 minutes and up to 1 day.

Blend the first four topping ingredients together in the work bowl of food processor or with a pastry blender. Add butter and cut in until mixture is crumbly. Set aside or refrigerate until ready to assemble.

Preheat oven to 350 degrees. Whisk sugar, flour and salt together in a medium bowl. Whisk eggs, sour cream and lemon zest together in a large bowl. Stir dry ingredients into wet ingredients and fold in the berries.

Press the chilled crust into the baking pan using fingers and spreading evenly over bottom and up sides of pan. Spoon in the filling and sprinkle evenly with the topping. Bake in the heated oven for 1 1/2 hours or until top is golden and center cooked through and puffed. Remove from oven and allow to cool for 30 minutes. Serve warm or room temperature. Excellent with good vanilla ice cream!

Tomato Time

A visit to Misty Acres Farm

At long last it's here - New Jersey's tomato season has arrived! Wow - what a wait. Especially after last years battle with the blight. All signs are looking good for this summer as the tomato season comes rolling into full bloom. It's perfect timing for the the introduction of our new guide book, The Farm Markets of Central New Jersey. I can think of no better incentive to visit New Jersey farms and markets high and low than in search of great New Jersey tomatoes!
This week I traveled to Misty Acres Farm - just outside of Flemington - best known for their specialty heirloom tomatoes. Father and son run this New Jersey state preserved farm. They grow over 26 varieties of tomatoes and take great pride in their harvest. They stock a picture perfect farm cart at the end of their drive and operate on the self serve honor system. During tomato season this farm is well worth the journey. I purchased the most delicious sweet white cherry tomatoes, gorgeous large dark pink Brandywine's and deep red Ramapo's (esteemed to be the true Jersey tomato).

Oven Roasted Cherry Tomatoes
Serves 4

1/3 cup olive oil
1 pound ripe summer cherry tomatoes (red, yellow or mixture)
½ cup unseasoned bread crumbs
Generous ¼ cup freshly grated parmesan cheese
2 cloves garlic, minced
S&P to taste
2 tbs shredded fresh basil

Preheat oven to 400 degrees. Grease 13 x 9” baking pan with 2 tbs of the oil.
Cut cherry tomatoes in half and arrange cut sides facing up in pan. Combine bread crumbs, cheese and garlic and blend together with fingers to combine well.
Sprinkle over top of tomatoes to cover well. Sprinkle with salt and pepper and drizzle with remaining olive oil. Bake in the hot oven until softened and lightly browned, about 20 minutes; Turn on the broiler for the last minute or so if needed to add more color. Sprinkle with fresh basil just before serving.

Link to Farm Markets of Central New Jersey

http://www.migupress.com/public/Farm_Markets.zip

Farm Markets of Central New Jersey - Introduction at Princeton Farmers' Market 8/7/2010