At the Table

Summer 2016 Issue

Last Updated June 01, 2016
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summer 2016 cover

LETTER FROM THE PUBLISHER


At the Table: Changing Seasons

One of the stories in this issue of Edible Jersey describes the Farminary, a new program at Princeton Theological Seminary in which theology students contemplate the links between food, ecology and God—all while helping weed the garden. The program’s director, Nate Stucky, sees lots of overlap between the skill sets of good farmers and good pastors, such as “knowing how to pay attention to the seasons, knowing how to tend to something, knowing how to persist through failure and knowing—and having reverence for—the inter-connectedness of life and death.”

I get excited about stories like this that draw connections between food and the big questions in life. In another story, two beginning chicken farmers at Voodoo Farm in Hardwick take care to slaughter their chickens in the middle of the night, when the birds are half asleep, in an attempt to end their lives as peacefully as possible. Do chickens slaughtered at the huge industrial chicken farms receive the same reverence? It’s an important question.

This issue celebrates farmers and farmers’ markets. In it you will read about efforts to make healthy produce more accessible to everyone, a young farmer juggling the challenges of managing a farm and becoming a mother, and what goes on beyond the scenes at a farmers’ market on market day. Don’t miss the listings of 2016 New Jersey farmers’ markets.

On a personal note, after more than three years as the editor at Edible Jersey, I decided recently that this will be my last issue. I’m not really going anywhere—I’m staying put in beautiful East Amwell, New Jersey, and I will continue to pursue my professional passion, which is telling stories based around food, ecology, sustainability and health. But I’m taking this opportunity to build a company of my own, Hundred Year Films, with a focus on narrative, documentary-style video production. If you’d like to keep track of what I’m up to, I hope you’ll visit me from time to time at hundredyearfilms.com, as well as at the home of my environmental webseries, The Creature Show, at creatureshow.com.

It’s been a great three years, and I’m thankful for the opportunities provided by Edible Jersey and publisher Nancy Painter, and for all the good moments I’ve been able to share with writers, photographers, the magazine’s staff, farmers, chefs, restaurateurs and you, our enthusiastic readers. I’m excited about what comes next.

See you out in the fields.

-Jared Flesher, Editor
jared@ediblejersey.com

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When Taylor first chose to be a farmer, she knew she'd have to wait a while before having a family. Like farming itself, motherhood is inevitably filled with uncertainty.

The Principles of Good Farmers' Market Design

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Though delicious local produce on a summer’s day might seem like it could sell itself, a lot goes on behind the scenes to create a successful farmers’ market.

Bresse of Blairstown: A Chicken of Tradition

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The Farminary is the Princeton Theological Seminary’s farm-based initiative that integrates theological education and sustainable agriculture with the goal of training leaders for the church.

Rutgers Scarlet: The Jersey Strawberry

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Summer Farmers' Market Worksheet for Kids

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Use this worksheet to teach your kids about farmers markets and the beauty of fresh, local food.

Gin Basil Smash Cocktail

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Mint Julep Cocktail

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Voodoo Farm Grilled Chicken Breast Over Penne with Cheese Sauce

Fresh chicken from Voodoo Farm, four types of cheeses, and penne pasta combine in this Grilled Chicken Breast Over Penne with Cheese Sauce recipe

Strawberries with White Chocolate Mint Mousse

whole and sliced strawberries
This strawberries with white chocolate mousse recipe is a decadent yet healthy dessert.

Lobster Corn Risotto

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This lobster corn risotto recipe is the perfect seafood dish to satisfy your taste buds and keep you wanting more all summer long.
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