At this the time of year we can all be full-on “locavores.” The Jersey Fresh movement—which celebrates its 25th anniversary this year—encompasses local produce, meat, cheese, bread, wine, and more. So whether you visit a farmers’ market, a roadside stand, or a pick-your-own farm (see nj.gov/jerseyfresh), you can avoid grocery-store lines and enjoy the bounties produced within our boundaries.
Stay Fresh Tips:
• Wash produce as you use it, not when you first buy it.
• Store fruits separately from vegetables. (Fruits give off a gas that can shorten the storage life of certain vegetables.)
• Some produce, such as melons, potatoes, tomatoes, and winter squashes, are best kept at room temperature.
• Allow peaches, pears, and plums to ripen on the counter before putting them in the refrigerator.
• In order to seal in moisture without reducing airflow, store refrigerated produce in a perforated plastic bag (you can make small holes in any sealed bag).
Recipe:
Corn, Tomato, and Basil Salad (contributed to Jersey Fresh by Laurie Medeiros, Chester)
Ingredients:
• 6 small ears of corn
• 2 tbsp olive oil
• 6 cloves garlic, peeled and minced
• 1/4 cup basil, thinly sliced
• 30 cherry tomatoes, cut in half
• 2 tsp wine or balsamic vinegar
• kosher salt and freshly ground black pepper to taste
Instructions:
Cut corn kernels from cobs. Heat olive oil in a large skillet over medium-high heat. Add minced garlic. Sauté about 1 minute until it releases flavor; do not brown. Add corn kernels and sauté until just cooked through, about 4 minutes. Remove from heat. Add half of the sliced basil. Season with salt and pepper. Transfer mixture to a bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, and remaining basil. Season with additional salt and pepper, if needed. Cover and chill 3 hours or up to 8 hours. (For more recipes, go to nj.gov/jerseyfresh/recipes/.)