Spring in Jersey - Caesar Asparagus

Caesar Asparagus

 

It is another spring here in Jersey, and once again, time for our delicious, Jersey asparagus and strawberries, two of my favorites! There is so much to look forward to at this time of year after a long winter. The return of green grass, blooming trees, the return of the robins, warmer weather and longer days. Farmers are out getting new fields ready, and harvesting the earlier crops. Two of those earlier crops are the asparagus and strawberries. Tender green spears of goodness, and oh so sweet strawberries! Today, I am sharing a recipe for asparagus. 

Asparagus is a very versatile vegetable. It can actually be eaten raw, although that is not how I prefer to enjoy mine. It is very good grilled and roasted, and also steamed with butter. (One of my favorite ways to eat it). Another great thing about asparagus, is it mixes well with a wide range of other foods, including other vegetables, different types of cheeses and eggs. Asparagus makes a delicious side dish to almost any meat, especially when grilled. It is also a great addition to many pasta dishes.

However you choose to cook and serve your asparagus, it is very important to first remove the tough, woody ends. The tough, fibrous part, the woody ends, is the bottom white part of the spear. It will remain tough even after cooking, so make sure to cut that part off, as it is not very palatable! 

The best way to store your asparagus after purchasing, is to stand it up in some water, placed in the refrigerator. That way makes it last the longest. To try this asparagus you will need:

2 lbs. fresh asparagus, trimmed - 3/4 cup mayonnaise - 1 oz. pecorino cheese, grated, which is about 1/4 cup, plus more for garnish - 2 tsps. Dijon mustard - 2 tsps. water - 1 tsp. anchovy paste - 1/2 tsp. grated lemon zest, plus 3 Tbsps. fresh lemon juice - 1/2 tsp. black pepper - 1/4 tsp. salt - 1 large clove garlic, grated  (If you prefer to use anchovy fillets, you certainly can, but I dont know what the ratio would be, but I prefer to use the paste. For me, it is much easier) 

To make: Make the Caesar dressing first and let sit in the refrigerator about 2 hours, so the ingredients can blend. Then, bring a large pot of salted water to a boil. Separately, fill a large bowl with ice water. Add asparagus to the boiling water, and cook until crisp tender, about 2 to 3 minutes. Transfer immediately to ice water, and let cool completely, about 5 minutes. This will stop the asparagus from cooking any further to ensure its crispness and bright green color. Drain and pat dry using paper towels. Transfer asparagus to a serving platter. Drizzle Caesar dressing over asparagus and sprinkle with additional pecorino cheese. This makes about 4 servings. 

To make the dressing: Whisk together the mayonnaise, pecorino cheese, mustard, water, anchovy paste, lemon zest and juice, salt, pepper, and garlic until well combined. 

 Fall in Jersey - Apple Cinnamon Pancakes

What could be more heavenly, than a stack of warm, hearty, homemade pancakes on a cool, crisp, fall morning. Probably not much. Especially if they are made using 100% whole wheat flour, and some chopped apple from apples that you picked yourself! Yes, that's right! Picked yourself! It may sound very old fashioned, but believe me, it is very satisfying to go apple picking, and then bring those very apples home, and make something homemade with them. 

There is nothing quite like apple picking here in Jersey. With the crisp, cool, fall air, and the bright hues of red, orange, yellow and green against a perfectly blue sky, well, it can just take your breath away. And the taste of a crisp, sweet, Red Delicious apple, or a crisp, tart Winesap right from the tree, is as fresh and delicious as it gets! Plus, apple picking with the kiddos is such a fun, family event. The kids learn where their food comes from, they learn how to pick the apples, everyone is out in the fresh air and sunshine, and it is such a bonding, family time. 

My grandson enjoying picking apples. He loves Red Delicious 

Apple picking in Jersey starts in late August, and goes all the way to the end of October, with the peak times being the beginning of September, running to mid October. Different apple varieties will determine picking times because they ripen at different times. Here in south Jersey, we have some wonderful apple orchards for families to go and pick, and just have a great time. Four of my favorites are: Terhune Orchards,  Johnson's Corner Farm, Duffield's Farm, and Hill Creek Farms. Make sure to call ahead for availability. 

my grandson Benjamin enjoying apple picking with us 

Once you get those apples home, if you like pancakes, I think you will thoroughly enjoy my Apple Cinnamon Pancakes. When I make them, I like to use 100% whole wheat flour. But you can also use unbleached all-purpose flour. It is totally up to you. The measurements would be the same. Also, if you would like your pancakes a little less sweet, use un-sweetened apple sauce. But I use the sweetened apple sauce. Also, you may want to double the recipe if you have a whole family to feed, as this does not make a lot of pancakes. Maybe 6 regular sized pancakes. 

What you will need: 1 and 1/4 cups of 100% whole wheat flour - 2 Tbsps. of sugar - 2 tsps. of baking powder - 1/4 tsp of salt - 1 and 1/2 tsps. of cinnamon - 1 cup of milk - 1/2 cup of applesauce - 1 egg - 2 Tbsps. of melted butter - 1 apple (such as Red Delicious) peeled, and chopped fine. 

What to do: In a bowl, whisk together flour, sugar, baking powder, salt and cinnamon. In a separate bowl, whisk together milk, applesauce, egg and melted butter. Pour the wet ingredients in with the dry ingredients, and whisk just until combined. Do not over mix, or your pancakes will be thin and tough. Stir in the chopped apple. Heat skillet or griddle over medium heat and add 1 Tbsp. of butter for greasing. Once melted, add about 1/3 of a cup of batter for each pancake. Do not attempt to flip your pancakes until air bubbles have appeared on the tops of the pancakes, and the edges look a little browned. Then flip and cook until the other side is browned. These pancakes are a wonderful, hearty breakfast served up with some added butter, pure maple syrup, and maybe some sausage links. mmm, mmm, mmm. I hope you enjoy them as much as we do. 

 

Summer in Jersey - Fried Squash and Jersey Tomato Sandwich

Summer in Jersey - Fried Squash and Jersey Tomato Sandwich

Have you ever had a fried squash and Jersey tomato sandwich on Italian bread? If not, you are really missing out. A fried squash sandwich, as we call them, were a traditional summer sandwich for us, that we looked forward to as soon as the yellow squash and tomatoes were ripe. We would go and pick some ripe, Jersey, red tomatoes, and then start the simple, but oh so delicious process. My mom would peel the squash and slice them into thin rounds. She would then dip them into beaten eggs and then Italian flavored breadcrumbs. Then she fried them in vegetable oil, just enough oil to cover the bottom of the pan. Once they were crisp on the outside, but soft on the inside, we took them out and put them on paper towels to soak up the extra oil. We washed and sliced the tomatoes, then piled the squash and tomato slices onto the sliced Italian bread, and then added salt and pepper. Then my siblings and I would go to town on one of our favorite sandwiches. I have continued this tradition with my children, and now every year they too look forward to a fried squash sandwich. When you look at the picture, listen closely. You just might hear that hot oil sizzling, and that squash sandwich calling your name. 

Summer in Jersey - Old Fashioned Stewed Tomatoes

 Summer in Jersey - Old Fashioned Stewed Tomatoes 

New Jersey is timeless in that some things will always remain the same. For instance: Going "down the shore" will always be what Jerseyans say when they are going to the beach. Timeless in that we still have someone else pump our gas. (I love it!) "twentyregularcash" is said as all one word here! 😂😅 Using certain words and phrases that are only spoken here:  the word "shoobie", which is a slang term for a tourist who visits the seashore for a day or part of the summer only. "jeechyet" 😂😅(Jersey for "did you eat yet?"), and one of my all time favorites, "Once a Jersey girl, always a Jersey girl." (You can take the girl out of Jersey, but you can never take the Jersey out of the girl!) Also timeless, is the phrase, "there is nothing like a Jersey tomato" which you have probably heard at some point. "Jersey tomato" is as prideful a phrase as "Jersey girl."

But what makes a "Jersey tomato" so special you may ask? The flavor obviously, but to get that flavor, most smaller and local farms, and home gardeners, don't grow the types of tomatoes that are for commercial use. Commercial tomatoes are bred for long distance shipping, and picked when they are not ripe. They are usually still green, and gases are used to give them their red color. If you are a local Jerseyan, you can get your tomatoes pretty much picked fresh off the vine at any road-stand, which will give you a far superior taste. So when making these old fashioned stewed tomatoes, I suggest you use Jersey tomatoes, and heirlooms at that!

What you will need: About 1 1/2 pounds of tomatoes - About 1/3 cup chopped onion - 1/4 cup chopped green peppers - 2 Tbsps. of sugar - 1 tsp. of salt - 1/2 tsp. of pepper

What to do: Cut the tomatoes into small pieces. Mix everything together. Put all in a small saucepan, and bring to a boil. Reduce heat to low and cover the saucepan. Simmer on low for about 15 minutes. Finished. Take those wonderful stewed tomatoes, and put them on top of some home-made mac and cheese or mashed potatoes, or whatever else you have a fancy to put them on. So simple to make, and oh so delicious. 

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 Spring in Jersey - Fresh Strawberry Muffins

Mornings have always been a special time for me, as they were for my father. As a child, I was always up at the break of dawn, as soon as the sun was up and I could hear the birds singing. I grew up without air conditioning, so we slept with the windows open, so it was easy to hear the birds singing very early. There was nothing like having the birds to wake you up every morning. 

I can remember well one of my dad's favorite sayings which he quoted to us often. It was, "early to bed, early to rise. Makes a man, healthy, wealthy and wise." Something I'm sure that he got from his father who was a farmer. As a farmer, it is a must to get up early, even before the sun comes up, to get a head-start on all of the chores that need to be done before the hot temperatures of the afternoon.

Now a days, I love the smell of a steaming, hot cup of fresh brewed coffee when I wake up, something my husband gets going while I am still asleep, and I still love the sound of the birds singing to start my morning. It is also nice to have a fresh baked muffin or bagel to go with that hot cup of fresh coffee. 

This year when the Jersey strawberries came out, I decided that I wanted to put them in muffins, which is not something I have done before. The result was amazing. They were delicious. They were good just plain the way they were after baking them, but they were also delicious grilled with butter. They were quite simple to make, and well worth the effort. Give them a try with your morning coffee. 😋☕

What you will need: 1 cup of all-purpose flour - 1 cup of whole wheat flour - 1/2 cup of sugar - 1 1/2 tsps. of baking soda - 2 eggs - 1 cup of Stonyfield whole milk vanilla yogurt (or any brand of vanilla yogurt of your choice, this is just my preference) - 1/4 cup of butter, melted - 1/2 tsp. of vanilla extract - 1 cup of chopped fresh strawberries

How to Make: Preheat oven to 375 degrees. In a bowl, mix together flours, sugar, and baking soda. In another bowl, mix eggs, yogurt, butter, and vanilla. Toss strawberries into the flour mixture. Then pour yogurt mixture into the flour mixture and stir. Spoon batter into a 12 muffin greased muffin tin, or use 12 cupcake liners. Bake for 20 - 25 minutes, until tops are golden brown, and knife inserted in center comes out clean. 

Spring in Jersey - Citrus and Asparagus Salad

Well, I must tell you. I have never microwaved asparagus before! Until now! One day about a week ago, when I found out the asparagus was out, I wanted to run down and get some, and wanted to try it in a salad. Which also I have never done. I was running short on time, and also did not want the asparagus over-cooked for a salad. So I thought, maybe I could microwave it to save time. So I looked up online about how to microwave it, because I was just not sure how much time to cook it. Well, the results are in, and the results are, that I may never go back to cooking it another way again! It came out absolutely perfect. Not to crisp, not to tender. And oh so flavorful! And the process is so simple. You simply trim up your fresh asparagus, rinse it, and pile it onto a damp paper towel, and roll it up in the paper towel, then pop it in the microwave, and cook on high for 4 minutes. (That time is for 1 pound). You can eat it after cooking this way, or any way that you like, but I used it as a salad. To make this salad, you are going to want to make up the salad dressing a bit in advance, at least 2 hours, to  give the flavors a chance to blend. I must say, this salad is oh so delicious!!! Perfect for a light lunch, or as a starter for dinner. 

For the dressing you will need: 1 orange - 2 Tbsps. of white balsamic vinegar - 1 Tbsp. of honey - 1/3 cup of oil, (I used vegetable oil) 

To make the dressing: grate 1 and 1/2 tsps. of orange zest (save some for garnish) - squeeze out 2 Tbsps. of juice from the orange - Then in a cruet or ball jar, whatever you have, whisk together vinegar, honey, orange juice, 1 tsp. zest, and salt and pepper. Last add 1/3 cup of oil. Shake or whisk well. 

To serve: I thought it was pretty to slice up my orange in thin slices and spread them out on the plate. Then top with the asparagus. Pour dressing over all, then garnish the top with fresh raspberries and the remaining orange zest.  

Spring in Jersey - Blueberry Lemonade Sangria - Bellview Winery 

 The weather in the spring here in Jersey is so beautiful, that you just want to be outside. It is the perfect time and season to visit all of the beautiful wineries that our state has to offer. One such winery is the Bellview Winery. This winery is located in Atlantic County in south Jersey. While not as scenic as some others, it is still a nice place to visit. It is surrounded by farm fields, which makes it a relaxing place, and there is usually always a nice breeze blowing in the openness. And if it is a breeze you are looking for, I do not advise that you sit on the veranda. Although charming, the wall of the building puts a stop to your feeling the breeze that you feel when you are sitting at one of their tables out on the lawn. 

They do hold weddings and private events, regularly have live music, and they are pet and family friendly. 

The inside of the building where you make your purchase is more store like than relaxing. There is no fireplace to sit next to, and not many tables to sit at either. Their wines are good though, and very reasonably priced. They also make fruit wines (apple, blueberry and cranberry) which are good. Also, Bellview is distinctive in that they make dandelion wine, which only a handful of wineries in New Jersey make. Of course they have a range of wines from sweet to dry, and also middle of the road between sweet and dry. One of their middle of the road wines that I found to be totally delightful is their Sunrise, which is a white wine blend. It is not sweet, nor totally dry, and it is delicious. This is the wine that I chose to take home and  make up a new Sangria. I love the flavors of blueberry and lemonade together, so wanted to try this flavor combo as a Sangria. 

What you will need for the sangria: Fresh blueberries - 1 lemon, sliced - 1 bottle of Bellview Sunrise (or any other semi-dry to dry white wine) - 1/4 cup of Knudsen's Just Blueberry juice (or any blueberry juice of your choice, but I prefer this one) - 2/3 cup blueberry flavored vodka (I used Stoli) - 2 cups of lemonade (homemade is best, but if you don't have, Simply Lemonade is a good choice)

To make: Muddle a handful of fresh blueberries with 1/4 cup of the blueberry juice in a pitcher. Add all other ingredients and stir well. Let sit about 3 hours for flavors to blend. Pour in individual wine glasses and top with a few blueberries and a slice of lemon. If you like your sangria on the bubbly side, feel free to top with some Prosecco. I prefer my sangria smooth, so I usually don't add the fizz. But either way, it is delicious. As always, Salute' my friends.