Tag Archives: Fulper Farms

GMO Film, Talk, Dine; Dairy Day Camp; Eat Drink Local Week; Museums Focus on Food

If you’re concerned with who controls the future of your food and how to feed your family in a GMO world (and, frankly, you should be), then this is for you

The Princeton Environmental Film Festival has teamed up with the Whole Earth Center and Mediterra restaurant for 2 days of events centered around the new film, GMO OMG, produced and directed by Jeremy Seifert. Here’s the rundown:

GMO OMG

Film Screening & Post-screening Q&A with Jeremy Seifert

When: Tuesday, July 9, at 6:30 pm
Where: Garden Theater, Princeton
How: Tickets are $7.50 in advance (plus $1.40 eventbrite fee)

GMO Talk by Producer/Director Jeremy Seifert

When: Wednesday, July 10, from 2 to 3 pm
Where: Whole Earth Center, Princeton
How: Free (with free kids’ activities); pre-register

Dinner & Discussion with Jeremy Seifert

When: Wednesday, July 10, 6:30 pm
Where: Mediterra Restaurant, Princeton
How: $40/person, 3 courses (optional wine pairing, $20)

For tickets, more information, or to sign up for any of these events, click here.

Still Looking for a Summer Activity for Your Child?

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My two – now grown – would have loved this: Dairy Day Camp at Fulper Farms in Lambertville. 5- and 3-day day camps – offered for kids 8 to 13 – include activities like leading, washing, clipping, and showing your own calf; making homemade ice cream, butter, and milkshakes; and seeing a cow give birth. Camps run through July and a bit of August. I haven’t checked out price or availability, but you can get some details here, then contact Molly Pfaffenroth at 609.651.5991 or camp@fulperfarms.com.

Dine Out Now for Eat Drink Local Week

Eat Drink Local Week 2013

We’re smack in the middle of this annual event presented by Edible Jersey magazine. Through this Saturday (June 29) more than 60 NJ restaurants – including our top-rated ones – are featuring special prix fixe or supplemental menus that celebrate our local, seasonal bounty. Check out the list here and then make your reservation!

Exhibits in NY, DC & NJ Focus on Food

Shop Life @ Tenement Museum

Shop Life @ Tenement Museum

I’ve been making the rounds of major art, culture, and history museums on the East Coast, taking a big bite of their special exhibits that focus on food, drink, and dining. Dig into what I found at the Smithsonian, the American Museum of Natural History, The Tenement Museum, Grounds For Sculpture, and Liberty Hall at Kean University, here in the June 26 issue of US 1.

Where Rush Holt Dines in DC; Frank Bruni, Gabrielle Hamilton & Others Coming to Princeton; Girl Scouts Cook “Slow” @ Tre Piani

When I read the NY Times story “A Lunchroom Called Capitol Hill,” I couldn’t help but wonder about the dining preferences of my own representative, Rush Holt. (You may have encountered the bumper sticker for him that reads My congressman IS a rocket scientist!)

English: Official photo of Rep Rush Holt

English: Official photo of Rep Rush Holt (Photo credit: Wikipedia)

So I contacted his office for a bit of what passes with me as investigative journalism. Here’s his reply:

“If by favorite you mean where I eat most often, it would be my desk.  Eating out, it would be the Chinese restaurant on Pennsylvania SE.”

Well played, Congressman. Not only does this indicate how hard Holt works on our behalf, but also the restaurant to which he refers is Hunan Dynasty, an inexpensive, standard-issue, neighborhood Chinese joint. His constituency can rest assured that he’s working hard on our behalf, not wasting our tax dollars at effete watering holes, and does not participate in the one-upmanship described in the Times piece.

By the way, that story included a secret that my DC-dwelling daughter passed along to me a while ago: the best cafeteria food on the National Mall is to be had at the National Museum of the American Indian.

Acclaimed Food Memoirists and Chefs to Discuss “Food, Writing, Intimacy” at Princeton University

On Tuesday, March 26 the latest in a series of talks labeled Critical Encounters will feature Frank Bruni of the New York Times (“Born Round“), Gabrielle Hamilton of Prune in NYC (“Blood, Bones, and Butter“), Anita Lo of Annisa in NYC (“Cooking without Borders“), Chris Albrecht of Eno Terra in Kingston, and Professor Leonard Barkan of Princeton (“Satyr Square“).

Cover of

Cover via Amazon

The event, conceived and organized by Professor Anne Cheng of Princeton, is free and open to the public. It takes place at 4:30 pm in McCormick Hall 101 on the university campus.

Girl Scouts Cook Up a ‘Slow’ Meal for Farmers, Friends & Family at Tre Piani Restaurant

I don’t know who was braver, the 6 teenage Scouts who wielded 12-inch chef knives and skirted the huge blue flames of the restaurant’s professional stoves or owner/chef Jim Weaver who invited the girls to cook a meal at his Forrestal Village restaurant. It was all part of an advanced Scouting project, Sow What?, that focuses on sustainability, farming, and nutrition.

The girls shopped for local ingredients at the Slow Food Winter Farmers Market that took place at the restaurant earlier in the day and then, with Chef Jim, devised a menu. Here’s what they cooked up:

scouts at tre piani 009

Salad of baby lettuces, Tre Piani’s own fresh mozzarella, local hothouse tomatoes, and croutons made with bread from Bobolink Dairy and Bakehouse, one of the day’s many vendors.

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Penne Bolognese made with local grass-fed beef and sausage, mushrooms from Davidson’s Exotic Mushrooms, and fresh ricotta from Fulper Farms.

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The girls had made ahead of time and brought with them avocado chocolate mousse – a recipe of Food Network chef Giada De Laurentiis.

Shoppers at the annual Winter Slow Food Farmers Market held at Tre Piani restaurant in Forrestal Village last month may have noticed an unusual sight: a group of six teenage girls in t-shirts and jeans bouncing from table to table, debating which meats, cheeses, breads, vegetables, and other comestibles to select – and then gathering up enough to feed a small army. Well, at least the 25 people they were having over for dinner that night. At the restaurant.

The girls – Hannah Barrett, Olivia Killian, Gabrielle Longchamp, Julia McDonald, Olivia Rios, and Emily Schalk – are all members of Girl Scout Troop 80925 in Flemington, and their Tre Piani experience was but one leg in a group journey called Sow What? In Girl Scout lingo, a “journey” is a group of activities and accomplishments for older Scouts that, along with accumulating badges, culminates in a Gold Award – the equivalent of Eagle Scout for boys.

Cathy Schalk, one of the troop leaders and mother to Emily, explained that the Sow What? journey “encompasses sustainable farming, Slow Food, and the nutritional importance of food to our health.” The girls began working on the project last summer: visiting area farms and meeting with agriculture specialists and leaders of the Slow Food movement, including Jim Weaver who founded and heads up the Central New Jersey chapter.

“They contacted me last summer,” recalls Weaver, chef/owner of Tre Piani. “They said they were touring farms, doing the whole Jersey Fresh thing. They came to the restaurant and I did a little tasting and talk with them.” To thank him, the girls decided they would cook a dinner for the chef, in February. “But it occurred to me,” Weaver says, “that we could piggyback on the farmers market held here each February. I thought, why don’t we shop, cook, and sit down and eat together instead.”

That’s how the scouts – five sophomores and one freshman at Hunterdon Central Regional High, several of whom have known each other since second grade – came to be shopping at the Slow Food market and, afterwards, donning aprons and wielding twelve-inch chef’s knives in the restaurant’s kitchen. “The girls shopped pretty much by themselves and decided on the menu,” said Weaver, as he had them busily chopping onions and carrots. When these were sautéing, along with garlic, over huge blue flames in massive sauté pans, he sprinkled in dried chili flakes, telling the girls, “A little pepperoncini adds another element/dimension. It helps excite your palate a little bit.”

As the scouts worked, their adult troop leaders talked about the effect the Sow What? journey has had on the girls and their families. Cathy Shalk said, “At home, I now think twice when I go to serve an ‘emergency’ dinner on paper plates.” Michele Levasseur, Gabrielle’s mother, laughed and added, “After they read all the nutrition info about fast food, like McDonald’s, they’re now telling me what to eat!” But, she added, “because of this project, my daughter and I regularly ride bikes through the community. We see local farms and we stop and talk to the farmers.”

Some of these farmers were among the 25 friends and family members the troop had invited to share their Tre Piani dinner, among them a soils expert from Rutgers University and a Flemington school nurse who had founded a school garden. After everyone had tasted the pasta, Jim Weaver proclaimed, “This dish just may have to go on the menu here at Tre Piani. We’ll call it ‘Pasta 80925.’ The only thing is, customers will expect Girl Scout cookies afterwards!”

Later, many of the girls agreed that cooking had been their favorite part of the day. Gabrielle Longchamp said of the overall experience, “It went more smoothly in the kitchen than I had anticipated.” Olivia Rios admitted that she was “scared to death” of the cooking, but managed to enjoyed it. “But I also liked choosing the ingredients, too,” she added.

The recipe below includes in parentheses the vendors at the Slow Food Farmers Market who provided ingredients for the Girl Scout’s feast.

 TROUP 80925 BOLOGNESE SAUCE
(developed with Jim Weaver, Tre Piani)

2 pounds fresh wild mushroom mix (such as Davidson’s or Shibumi Farms)
4 tablespoons olive oil, separated
2 onions, peeled and chopped
5 cloves of garlic, peeled and chopped
2 carrots, peeled and chopped
1 tablespoon chili pepper flakes
1 package (about 1 pound) pork sausage (such as Beech Tree Farm), removed from casing, if any
2 pounds ground beef (such as WoodsEdge Wool Farm)
2 cans (28 ounces each) plum tomatoes, drained and chopped
2 cups beef stock, or 1 cup stock and 1 cup red wine
1/4 cup extra virgin olive oil
1 pint fresh ricotta (such as Fulper Family Farms)
2 pounds dried pasta, such as penne

1. Clean the mushrooms by wiping with a damp paper towel. (Do not rinse: mushrooms soak up water like a sponge.) Chop mushrooms. Saute over high heat in small batches with 2 tablespoons of the olive oil and a little salt. The liquid released from the mushrooms should have enough room in the pan to evaporate and let the mushrooms develop a golden-brown color. Set aside.

2. Heat the remaining oil over medium heat. Add the onion and some salt, and saute for about 5 minutes, until the onion is translucent. Then add carrots, garlic, chili flakes, and a little salt. Cook for another 5 minutes.

3. Add the sausage and ground beef. Cook, breaking down the lumps with a fork, until the meat is cooked through. Add tomatoes, olive oil, and stock. Add salt and pepper to taste (not too much; the sauce will reduce and intensify). Reduce the heat and simmer for 20 minutes or, better yet, an hour.
4. Add sauteed mushrooms and stir until heated through. Serve or refrigerate. The sauce tastes even better the next day. If you make it ahead of time reheat over low heat while the pasta is cooking. Just before serving take the sauce off the heat and mix in the ricotta.
5. When ready to serve, cook the pasta according to package instructions then mix with the Bolognese sauce.
Serves 8 to 12.

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Dilly’s Done Different & 2 Slow Food NJ Farmers Markets

Dilly’s Done Different
Anyone familiar with Dilly’s Corner – the beloved walk-up hot dog and ice cream shack in the New Hope, PA area that had always closed down for the winter – will be astonished by a cold-weather transformation that began last year. On weekends from November to March, the shack magically transforms into a homey, charming, and surprisingly accomplished restaurant, not unlike Cinderella after the bippety-boppety-boo. Friends who prefer to think of Dilly’s Done Different as a sort of culinary Brigadoon finally got me there this past weekend.

Dilly's Corner Sign Touting Summertime Treats

Dilly’s Corner Sign Touting Summertime Treats

Several surprises struck me from the start: the warm greeting for my friends by Tom Massa, who owns Dilly’s with his wife, Nancy; tables set with smooth white linens, quality wine glasses (it’s byo), and one big, yellow rose in a bud vase; and a moderately priced menu of appealing modern American fare.

I started with the soup du jour:  shellfish stew with a rich (but not too rich) tomato-cream base, which I think cost something like $6.25. Like everything else, it was a good-sized portion and a wonderful combination of earthiness and finesse. So too my main dish of grilled, sliced teres major (an inexpensive, tasty, and bafflingly underutilized cut of beef) with a potato gratin that Escoffier would approve for both its flavor and good looks, and roasted asparagus – those ultra-skinny spears we’re seeing a lot in restaurants these days. Up til now, I’ve considered them silly and underwhelming in flavor. Somehow, these had been roasted so as to enhance their inherent flavor – a first for me. I finished up with a dense, rich, sticky hazelnut-espresso torte.

Meantime, I was feverishly swapping plates with my companions, and have to say that I was just as pleased with their selections, which included:

A big bowl of steamed mussels in red tomato broth/sauce
Pork schnitzel (a thick chop butterflied but still on the bone) with fresh fettuccine
Braised short ribs with smashed potatoes
Fettuccine with fresh vegetables
Three-cheese lasagne with homemade meatballs on the side
Lemon poppy-seed pound cake topped with meringue

Next time I’ll try the pan-roasted salmon ($26) or the roasted half-chicken ($22). I’m told that running Dilly’s year-round kitchen are two young chefs who conceived Dilly’s Done Different as an off-season way to give their cooking chops a workout. I hope that Kevin Gilbreath, a CIA grad and executive chef, and Steven Schwier, sous chef, feel that need for years to come.

Things you should know before going: Both incarnations – Dilly’s Corner and Dilly’s Done Different – are cash only. Dilly’s Done Different operates roughly from November to March, offering dinner on Friday, Saturday, and Sunday evenings and brunch on Sunday. Reservations are pretty much required because seating is limited and, as you might expect, the place is becoming very popular. Although the address is given as New Hope, Dilly’s is technically in Solebury Township, immediately across from Stockton, NJ.  In fact, on the unusually balmy Saturday night of my visit we parked in Stockton and walked across the Center Bridge to the restaurant.
Dilly's Corner on Urbanspoon

Two NJ Slow Food Chapters Holding Winter Farmers Markets on the Same Day in January

Whether you live in North, Central, or South Jersey, mark your calendar for Sunday the 27th.

English: The main entrance of the Frelinghuyse...

English: The main entrance of the Frelinghuysen Arboretum in Morristown, NJ. It currently houses the offices of county officials. There are plans to make this building into a museum. (Photo credit: Wikipedia)

That day, from noon to 4 pm, the Northern NJ chapter will be hosting no fewer than 21 “farmers, food artisans, and friends” at the Frelinghuysen Arboretum in Morristown. These include two of our state’s premiere cheese makers: Bobolink and Valley Shepherd. A $3 entrance fee supports the chapter’s school vegetable gardens program. For the full line-up, directions, and other details click here.

Johnson Education Center www.d&rgreenway.org

Johnson Education Center http://www.drgreenway.org

Also on the 27th the Central NJ chapter of Slow Food will hold the second of three markets scheduled for the winter of 2012-2013. This one will run from 11 am to 3 pm at the gorgeous Johnson Education Center at the D&R Greenway Land Trust in Princeton. They’re also hosting two fab cheese makers – Bobolink & Cherry Grove. Here’s the complete line-up:

Beechtree Farm
Birds and Bees Farm (NJ raw honey)
Bobolink Dairy and Bakehouse
Cherry Grove Farm
Davidson’s Exotic Mushrooms
Fulper Farms
Good Times Kettle Corn
Hopewell Valley Vineyards
Jammin’ Crepes
Jersey Jams and Jellies
Pure Indian Foods (organic ghee)
Shibumi Farm (exotic mushrooms)
Stony Brook Orchids
WoodsEdge Wools Farm

A $2 donation to the chapter is suggested. For directions click here.

Interview with Craig Shelton; Slow Food Winter Farmers Market; LA Times’ Devilish Quiz

Coffee & Conversation With Craig Shelton

When I read in an interview in Inside Jersey that Craig Shelton – historically New Jersey’s most renowned chef for his groundbreaking restaurant, the Ryland Inn – had moved to Princeton, my home town, I invited him to conversation over coffee at a local shop.Craig Shelton I wanted to know why and how he had landed in Princeton after a stint in Texas, and what was on his horizon. As always, Shelton was gentlemanly, thoughtful, and unpredictable. I can’t think of any other chef whose responses to restaurant-related questions would encompass: artists ranging from John Singer Sargent to Basquiat, the differences between the British and German banking systems (a discussion that was, frankly, over my head and so is not included here), and the nature of man and the universe.

Me: Why Princeton?
Shelton: The reasons were several-fold. First and foremost, the children. My son, William, is 14 and in middle school. My littlest, Juliette, is at Community Park elementary. (Olivia, my oldest, is soon to be 23. She’s finishing up at Villanova. Her major is pre-med and communications.) Princeton is one of very few locations where you can have an extremely high-value quality of life without needing much money. I lived for many years in nice places that required a nice income. Have you been to the university art museum? I was blown away. I’ve always been a bookish guy. It’s nice to be in a community where you’re not an oddity. Well, I’m still an oddity. I’m probably the only guy in town that’s right-of-center politically.

Me: How has your family coped with the recent changes?
Shelton: My wife fell in love with Texas. We went down without expectations – the rolling hills and horse farms reminded us of Far Hills. People were so lovely, I can’t begin to tell you. We found the area singularly beautiful, quiet, whole, and wholesome. I didn’t see the level of spiritual emptiness that is worldwide. My wife was a shy person, but they embraced her. It affected her in a most beautiful way.

Me: I know you’re consulting with Constantine Katsifis, owner of the Skylark Diner in Edison and other ambitious diners around the state. What else are you involved in these days?
Shelton: Constantine uses me as a kind of Special Ops guy on serious issues. I go in for 90 days, do triage, implement fixes, take a look at finances, marketing – whatever his needs are. I even consult on issues outside his restaurants. But my highest aspiration is to be a bridge between the worlds of finance the restaurant arts. The Ryland was like the canary in the coal mine: it was not in a big city – it was exurban – and it had no big financial backers. It was ten to fifteen years ahead of the others in having to face the current financial and global issues. We have created a sort of Frankensteinish monetary code in the US – very injurious to the working and middle classes –  that makes any kind of traditional business [harder]. Finance and banking trump all other aspects of business, and the government is failing to resolve current issues of financial trust. There’s an unprecedented need for balance sheet work to be done!

Me: Where is the dining world headed?
Shelton: It’s easier to figure out than you think. Like all the plastic arts, it is constantly evolving. But of all the arts it has the greatest latency factor. Just look at any other art form, what you see on the plate will have come out of that. Sculpture, architecture, music – you can map alongside the resulting aesthetic changes in cuisine. What creates beauty? The mind creates beauty based, I think, on the nature of the universe – god and man. Beauty deals with these things on some level. If you take an art history class you’ll see the changes from, say, William Merritt Chase and Singer Sargent to Basquiat and beyond. You see Rothko on the plate today: a smear painted with a brush. Chefs don’t create ex nihilo, they’re a product of their environment. The current worldview is that we have rejected painterly painting, that you see the effect of modernism everywhere. You see evidences of the changes, not just in painting but in advertising, packaging, signage, etc. But I think you’re going to see a psychological need to draw support from traditional beauty with more frequency.

Me: What does it take to have a successful restaurant these days?
Shelton: The guys who have followed me have done so at a nearly impossible moment in time. Their range of choices is driven by economics, as it has been for 25 years. Like when Jean Georges began to use the secondary cuts of meat – really, it was the only economic choice at the time. Why do you think people are into foraging now? The range of options keeps shrinking. A lot of restaurants are going to go under – 20% or more. Of course, there will always be a few geniuses and a factor of luck, like finding the right business partner. A dining room of ten seats can work; anything more than that may be a liability these days.
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Slow Food Winter Market @ Cherry Grove Farm on Saturday

Cheeses from Cherry Grove Farm, Lawrenceville

Cheeses from Cherry Grove Farm, Lawrenceville

At this special holiday market you can, of course, pick up outstanding meats, eggs, fruits, vegetables, and other foodstuffs from these participating farms: Cherry Grove, Cherry Grove Organic, and North Slope. But you can also put a serious dent in your holiday gift list. Personally, these are what I plan to cross off my own:

There will be much more: Organic ghee from Pure Indian Foods, fresh mozzarella and ricotta from Fulper Farms, alpaca wool products from WoodsEdge, Jersey Jams and Jellies, Artisan Tree handmade natural soaps. Plus live music by Bo Child & Anita Harding.

Shibumi Farm Mushrooms

Shibumi Farm Mushrooms

I’ll also be purchasing exotic mushrooms from Shibumi Farm to make wild mushroom mac ‘n’ cheese for a holiday dinner party I’m hosting. If you haven’t encountered the spectacular fungi of Alan Kaufman and company, like the lemon oysters, pioppinos, and king oysters show here, you’re missing out on something special.

The Central NJ Slow Food Winter Market runs from 11 am to 3 pm on Saturday, December 15 at Cherry Grove Farm on Route 206 in Lawrenceville. For directions and a full line-up of vendors, click here.

Jonathan Gold’s Cooking Weights & Measures Quiz

I am not going to tell you what I scored on this clever multiple-choice test; it’s embarrassing. Hopefully you’ll do better.