SUMMER IN JERSEY - ZUCCHINI - ZUCCHINI AND CHEESE BRUSCHETTA

ZUCCHINI AND CHEESE BRUSCHETTA

How much do you know about zucchini? I asked myself that question, and realized that the answer was very little. So after a little research, I discovered some fun facts. Let me share with you what I found. Zucchini is a summer squash that is in the same family as cucumbers, melons and spaghetti squash. But zucchini is actually a fruit and not a vegetable as most people assume. Surprised? I was too. Squashes actually originated in the Americas, but the green variety, (zucchini), was first developed in Italy in the early 1800's. (Maybe that is why we Italians love it so much.) So how do you identify good zucchini? It should feel firm yet tender with shiny or glossy skin. When you cut into a good zucchini, it should have an almost buttery-like texture, and the flesh should appear slightly yellow, greenish, or white. 

On another page, I emphasized the importance of having an appetizer ready, with cocktails when hosting a dinner party. This bruschetta is perfect for such an occasion. It is light, so it won't fill your guests up too much before dinner. You wouldn't want to work so hard on a special dinner, only for your guests to be too full to eat it!  And of course, you don't have to be having a dinner party to make and enjoy this. If your husband comes home from work ravishing everyday like mine does, from a hard day's work, this is the perfect come home to snack that is light, not too filling, and very healthy. My husband just loves it. This appetizer pairs well with a nice Chardonnay or Pinot Grigio. 

What you will need: Slices of crusty Italian bread - 2 cloves of minced garlic - 1 tsp. of olive oil - 1 medium zucchini, chopped with skin on - 2 small roma tomatoes, cut up in small pieces. - 4 oz. of cheddar cheese, shredded, or any other cheese that you prefer - salt and pepper to taste

To make: In a frying pan, saute the zucchini in the olive oil on medium heat for about 5 minutes. Add the minced garlic and saute another 2 to 3 minutes. Turn off heat and add chopped tomatoes, salt and pepper, and cheese. Stir. As the cheese melts, slice the Italian bread into 1 inch slices and toast. Then top the toasted bread slices with the zucchini mixture. 

SUMMER IN JERSEY -ZUCCHINI -ZUCCHINI CAKE

 ZUCCHINI CAKE

 

Who wants a piece of zucchini cake? If you ask that question, you may get a lot of turned up noses. But the truth is, zucchini cake is delicious. Zucchini adds moisture to cake like applesauce does. It has a wonderful texture and it tastes great. So shhh, don't tell your children. They will never know its in there. When I make this cake, I like to grate my zucchini by hand. It is so relaxing to grate your vegetables, cheeses and anything else you have to grate this way. At least I find it to be so. Sure, an electric one is faster, but it's definitely not as relaxing. Sometimes the old ways of doing things are more satisfying. Sure, technology is great, but some things are just better left un-changed. Like sitting out on the porch on a summer day shelling peas or pole beans. Especially if you are maybe fortunate enough to be doing this with a parent or grandparent.

Okay, back to the zucchini. In addition to the great taste and texture, zucchini has many health benefits. It is rich in vitamins, minerals, and plant compounds. And, there are only 17 calories in a whole cup. It is rich in antioxidants, contributes to healthy digestion, and reduces blood sugar levels. So go ahead and treat yourself to a slice of this delicious cake. Bon  Appe'tit

What you will need: 2 1/2 cups of flour - 2 cups of sugar - 1 1/2 tsps. of cinnamon - 1 tsp. of salt - 1/2 tsp. of baking powder - 1/2 tsp. of baking soda - 1 cup of vegetable oil - 4 eggs - 2 cups of shredded zucchini - 1/2 cup of chopped walnuts, optional - For Frosting you will need: 3 oz. of cream cheese, softened - 1/4 cup of butter, softened - 1 Tbsp. of milk - 1 tsp. of vanilla - 2 cups of confectioners sugar

To make the cake: In a large bowl, combine flour, sugar, cinnamon, salt, baking powder, and baking soda.

In another bowl, combine oil and eggs thoroughly. Then add to dry ingredients. Mix well. 

Add zucchini and stir by hand, not with the mixer. Pour into a greased 13x9x2 inch pan. Bake at 350 degrees for 30 to 40 minutes, or until knife inserted comes out clean. Cool. 

For the frosting: Beat cream cheese, butter, milk, and vanilla until smooth. Add confectioners sugar and mix well. Frost cake. Sprinkle with nuts if desired. Make sure to store the cake in the refrigerator. 

 

GARDEN STATE VIEWS - DUFFERS MINI GOLF AND ICE CREAM

Duffers Ice Cream and Mini Golf 

Miniature golf and ice cream go hand in hand for some reason. If you go and play mini golf, you just want ice cream after. It has always been a great past time for us as a family. The kids and grand kids just love it. So while visiting Wildwood recently, we were drawn to this place, Duffers, and decided to give it a try. While not wanting to be negative right out of the gate, I also want to be honest, so that you will know what to expect if you decide to try. If I were rating this place with a star rating, with 1 being my least favorite place to 5 being one of my favorites, I would have to give this place a rating of 2.  First things first, the food. Being a food blogger, that is top priority. The food is not very good and it is pricey. We ordered the kids mac and cheese and you could tell it was a very commercial mac and cheese by the way it looked AND tasted. We also ordered the freedom fries, which are described as crispy fries covered with melted jack and cheddar cheeses and crispy bacon with ranch dressing for dipping. First, one of my pet peeves is to get a sauce for dipping, and there is no where near enough. If you give me a giant plate of fries, one tiny cup of dressing is not nearly going to be enough! So of course, that is what I was given with my large plate of fries. There were plenty of fries, actually too much, and one little cup of ranch. Also, not nearly enough cheese, nor enough bacon. We ended up tossing them. In addition, I ordered a chocolate coke, and it had lumps of chocolate at the bottom. I have never experienced this before. They are always very smooth. So with that being said, we decided to skip the ice cream. 

Now this place has an arcade and I think it is a really cool arcade. The arcade alone would get a 4 star rating. They have new technologically up to date games, and an easy card system for the kids to use. Very reasonably priced, and the kids can waste a good hour of time in there maybe even 2 depending on their age. My kids really enjoyed the arcade. 

As far as the 18 hole mini golf course, it left a lot to be desired, especially as far as kids go. For mini golf, kids like a lot of animation and things that move, and some water falls. This golf course has none of those, and it also is pricey. The adult price is $8.00 which is fine, but I certainly do not think that kids under 12 should be the same price as an adult, but they are. They do play music while you golf which I thought was nice for the adults. Their website is: www.dufferswildwood.com    

SUMMER IN JERSEY - PEACHES - PEACH SUNSET

Peach Sunset

It's summertime and the living is easy. At least that is what I've always heard, so that is my motto, and how I choose to spend my summers. Summer is the time for hanging at the pool, and having friends and family over for those summer barbecues and cocktails. You fire up the barbecue, get out all of your comfortable seating, and turn on all those tiny lights that make your yard look like a magical fairy garden. My family just loves sitting on the deck watching the sun set while sipping a special cocktail and listening to music. It somehow just draws us closer to each other. After all, family is everything! 

Summer is a song, it's a season. A summer breeze makes me feel fine. These are the things that I thought of the first time I saw this peach cider. I was shopping at schober orchards, and saw this cider for the first time ever. Of course, I had always gotten apple cider before, but never knew that peach cider was even a thing! So when I saw it, I thought to myself, I know I can make a special cocktail with that. So I bought it, brought it home, and created the peach sunset. And the rest is history. My family loves them. 

What you will need: 8 oz. (1 cup) of peach cider - 2 oz. (1/8 cup) of vanilla flavored vodka - 1 Tbsp. of peach schnaaps

How to make it: Pour all ingredients into an ice filled shaker and shake vigorously. Then pour into an ice filled glass. Garnish with a sliced peach and a mint leaf. Salute'

SUMMER IN JERSEY - PEACHES - OLD FASHIONED PEACH COBBLER

Old Fashioned Peach Cobbler

So you've taken the family on a great summertime family activity; picking peaches. And now you are wondering what to do with all of this sweet, juicy, luscious fruit. The answer of course, is to make peach cobbler. There is no doubt about it, that picking peaches with the kids and maybe grandkids is a wonderful experience. Kids, especially kids that live in the city, need to know where their food comes from. I can tell you from experience, it is a great bonding time with your family to get outside in the fresh air and sunshine, and pick fruit together at an orchard. There is nothing really quite like it. We have some really wonderful orchards here in Jersey, and I would like to share with you some of the best here in south Jersey and close to central Jersey. There is a small orchard on Buck Road in Monroeville, called Haynicz's Orchardview Farm. You can find them on Facebook. Also there is one in Mullica Hill called Moods Farm.  www.moodsfarmmarket.com This farm has a lot of "pick your own" such as blueberries, cherries, and peaches. A great place to go. Two bigger places to go, with lots of fun stuff for the kids are: Johnson's Corner Farm in Medford, www.johnsonsfarm.com and Terhune Orchards in Princeton www.terhuneorchards.com.   Your kids will so enjoy this time of family togetherness. You will be making great memories along with getting the kind of fruit that cannot be purchased at your local supermarket. Peach picking in Jersey runs from about mid-July to the end of August. Keep in mind that fully ripened peaches should be picked when they can be easily removed from the tree branches, otherwise they are not fully ripe. If you have to tug to get it to come off, it is probably not ripe enough. This is really important,  because peaches will not ripen after they have been picked from the tree. They will only soften up. This could give you a soft peach, but not much sweetness. Also, don't rely on the color of the peach to determine its ripeness. Green skin on any variety of peach is a sign that it is not ripe. Softness is somewhat of an indicator. The peach should have a little give when gently pressed. Fuzz is supposed to be on the peaches when you pick them. Peaches sold in supermarkets have been put through machines to get rid of that fuzz before being sent to the market, as some people find the fuzz un-appealing. 

If you need to keep your peaches for longer than 3 or 4 days after you pick them, it is best to keep them in the regrigerator. Otherwise, you can leave them out in a bowl for 3 or 4 days. Peaches freeze really well too. Now to that peach cobbler. 

Old Fashioned Peach Cobbler

What you will need: 3/4 cup of white sugar - 2 cups of cut up peaches (with or without skin, I leave the skin on) Mix the cut up peaches with the sugar, and let stand while making the batter. 

For the batter you will need: 3/4 cup of white sugar - 3/4 cup of all-purpose flour - 3/4 cup of whole milk - 2 tsps. of baking powder - 1/8 tsp. of salt - 1 stick of butter

To make: Set oven to 350 degrees. Put the stick of butter in an 8" pan, and then melt the butter in the oven. 

Mix all of the remaining batter ingredients. Pour over the melted butter, but do not mix. 

Last, pour the peach mixture over the batter, but again, do not mix. 

Bake at 350 degrees for one hour. Enjoy.

SUMMER IN JERSEY - PEACHES - OLD FASHIONED PEACH ICE CREAM

OLD FASHIONED PEACH ICE CREAM

What is more delicious on a hot summer day, than a bowl of ice cold, old fashioned ice cream? You are right. Nothing! At least that is the way I remember it from my childhood. Everyone leads such busy lives today, that they have lost the value, of not only making food themselves, but also the taste of homemade using nothing but the freshest ingredients. We all run to the store to get our cartons of ice cream, (not that there is anything wrong with store bought carton ice cream), but no way does it compare to homemade, not to mention all of the fillers and preservatives. There are some good brands out there, that I have purchased too, but if you make your own, I highly doubt you will ever go back to store bought. Some ice cream stands make their own ice cream, and those are certainly worth trying. New Jersey has so many ice cream stands, lucky us! Speaking of ice cream stands, that takes me back to another great memory from my childhood, when my dad would load us all into the station wagon, and take us on a trip to Serene's ice cream stand in North Vineland. We considered there ice cream to be the best. And while my family was choosing the usual vanilla, chocolate, or twist custards, I always chose the hand dipped ice creams, and all were fruit flavored. My favorite was always peach, and the second runner ups were pineapple and banana, or a scoop of each one.

This is the sign that Serene's had when I was a girl, and the stand is still open. However, they do have new owners, and their ice cream is still good, and they do quite a business, but not sure if it is still homemade.

Has anyone thought about the history of ice cream and how it came about? Where did ice cream come from, who invented it? Well, I wondered that too, so I did some investigating. My information is gathered from actual food historians, and they say that the beginnings of ice cream started with ancient flavored ices. Now this is going way, way back, to the times of Alexander the Great, and Biblical times. There are reports that state that snow and ice was flavored with honey and enjoyed by Alexander the Great. Also, there are Biblical references that tell us that during the times of harvests, King Solomon actually enjoyed iced drinks. Even Nero Claudius Caesar, during the era of the Roman Empire, was known to send people up to the mountains to gather snow, which he then topped with juices and fruits. Isn't that some great history? So who is actually credited for the creation of iced cream? It seems the Chinese people get the credit, and they invented it as early as 3,000 BC! So how did ice cream make its way to the new world? Well, it seems it arrived in the 18th century with the first official recognition coming from the New York Gazette that advertised it for the first time in this country on May 12th, 1777! And our very first President, George Washington, had spent approximately $200.00 for ice cream, according to a New York merchant on Chatham Street, in the summer of 1790. What was the very first flavor of ice cream invented? Orange Blossom. hmmm. 

And now present day, most everyone probably knows that July is national ice cream month. Who made that designation? None other than former President Ronald Reagan. He obviously loved ice cream as much as I do, and he actually said that everyone in America should celebrate ice cream with "appropriate ceremonies and activities." I guess hence the ice cream social. Ice cream is enjoyed by over 90% of Americans. 

Now I will bet that all of that talk about ice cream, has left you craving a bowl. This recipe for old fashioned peach ice cream is so easy and so delicious! I promise you, you will want to make this ice cream every year when those first peaches begin to ripen. Enjoy. 

OLD FASHIONED PEACH ICE CREAM

What you will need: One (12 oz. can) of evaporated milk - One (14 oz. can) sweetened condensed milk - One pint of half and half - 1/2 cup of white sugar - 1 tsp. of vanilla extract - about 2 and 1/2 pounds of fresh peaches, peeled, pitted and chopped - about 2 cups of whole milk

To Make: Puree your peaches with the sugar and the half and half in batches in a food processor or a blender. In your ice cream maker's freezer container, mix together the peach mixture, the sweetened condensed milk, the evaporated milk, and the vanilla. Then add your 2 cups of whole milk, or however much your ice cream maker will allow you to add to bring it to the fill line. Follow your maker's instructions, freeze, and thoroughly enjoy.

SUMMER IN JERSEY - PEACHES - OLD FASHIONED PEACH PIE

There is nothing that says summer more to me than biting into a sweet, juicy, fresh peach, picked right from the tree. But not just any peach. But a Jersey peach. As a small girl,my family and I would go to my aunt and uncle's produce stand in Estell Manor, and that is one of the first things I would look for. A sweet juicy peach. I remember walking up and down the rows looking at all of the fresh produce that was setting out in the box type tables. It was one of my favorite places to be. Also on Sundays, on our way to church, (we attended Bible Baptist Fellowship church in Monroeville), we would always pass the beautiful peach orchard on the way there. 

This is a picture of the church as it stands today. It looks a bit different, not much, but it now has been converted to a house, but the cemetery and the peach orchard are still there. 

But as much as I loved peaches, I never thought much about where peaches came from or anything else about them. But as I got older, I started to think more about the times of the crops and what needs to be done to care for them. So I did some research, and this is what I learned. We rank number 4 in the United States for peach growing. Only California, Georgia and South Carolina grow more peaches than we do. New Jersey grows roughly 60 million peaches per year (that's a lot of peaches!) with Gloucester County being number one in peach production, and Atlantic, Cumberland, and Salem Counties right behind. But peaches were not grown here until the 1600's when they were imported here from Europe by the colonists. Actually it was learned, that fruit grew better here in the United States than it did in Europe. And then it was discovered,  that New Jersey's soil was great for growing peaches.  For south Jersey, Cumberland County was one of the first areas to grow the peach, and by 1680, peaches were being grown in abundance. They did so well that they were being sent by wagon loads to New York by 1683.

By the 1800's, the entire state of New Jersey was known for the quality and abundance of peaches, and in 1890, there were more than 4 million peach trees in the state. But there are really just two main varieties of peaches grown here in the garden state. Freestone peaches and clingstone peaches. Have you ever wondered what the difference is between freestone and clingstone? I have. And I will tell you. Freestone peaches are great for eating fresh. They are my favorite type. The pit or seed, whatever you want to call it, easily or freely comes away from the peach, therefore giving it the name freestone. The freestone peaches are bigger than the clingstones, and are more juicy. They are great for eating fresh. They are also easily frozen if you have an abundant harvest. The clingstone peach is just the opposite. It is more difficult to separate the seed from the peach, as it tends to cling to the flesh, therefore giving it its name. These peaches are suitable for eating fresh, but most of the clingstone harvest is canned, or used for juice or baby food. Actually, 80% of these peaches are used for this purpose. They retain their flavor and soft texture during processing. 

So now that I have shared with you some interesting facts about the peach, I would like to share with you some of the ways that I like to enjoy this delicious fruit. Somehow, I don't think you will be surprised to learn that one of my favorite ways, is to make an old fashioned peach pie. So here goes:

OLD FASHIONED PEACH PIE

What you will need: 6 to 8 large peaches - 1 Tbsp. fresh lemon juice - 1 cup of white sugar - 3 Tbsps. of corn starch - 1/8 of a tsp. nutmeg

To Make: Peel, halve, pit and slice 6 cups of peaches. Combine peaches, lemon juice, sugar, cornstarch and nutmeg in large bowl. Toss lightly. Turn peach mixture into a 9" unbaked pie shell, heaping slightly at center. Cover the pie with another 9" unbaked shell, or you can cut the pie shell into strips to make a lattice pattern or whatever pattern you choose. Just remember, if you just top the pie with the whole pie crust, you will need a way for the steam to escape. Crimp edges and bake for 50 minutes, but half way through, you will want to cover the edges of the crust with foil or a pie crust rim, so that the edges of the crust do not burn. Cool the pie for 2 to 3 hours before cutting to give it a chance to firm up. This pie is so simple to make, and doesn't call for many ingredients. It is just oozing with sugar laden peaches, and is delicious served by itself, or topped with a scoop of vanilla ice cream. I hope you enjoy it. 

SUMMER IN JERSEY - BLUEBERRIES - BLUEBERRY CREAM CHEESE COFFEECAKE

When I was a little girl, my mother would make tea and toast for my siblings and me for breakfast. Today, that doesn't sound like a healthy breakfast. But back then, there were a lot of kids who ate similar breakfasts, and we just loved our tea and toast. When I was just four or five years old, during the warm months, I would take my breakfast outside to sit on the step, or on the swings. But my favorite thing to do was to visit the horses that were in back of our property. I just loved going out there in the early morning hours and seeing those beautiful animals. There is something so serene and so relaxing about watching horses graze. 

Actual house I lived in with horses in the back in Monroeville, NJ

Our neighbors barn across the street in Monroeville, NJ

Speaking of horses, did you know that New Jersey's state animal is the horse? As a matter of fact, our newest Governor, Governor Phil Murphy, has declared June the month of the horse in New Jersey. That stands to reason, considering there are 96,000 acres solely devoted to the equine industry in our state. We also boast approximately 42,500 horses. We also have many top equine facilities, events, and centers. In addition, the United States Equestrian Team is head quartered in Gladstone. An interesting fact, is that we have more horses per square mile than any other state! And because the horse is our state's animal, it is included in our state seal. The founding fathers of our state, thought very highly of the animal, so included a picture in our state seal. 

There are so many beautiful horse farms in our state, and many farms that offer horseback riding and lessons.

Well, now back to my story. When I outgrew my tea and toast breakfasts, special times spent with my mom were going for coffee and pastries in the mornings at our local diner. I was a young teen then, and that was always an enjoyable time for me, as it was time I spent with my mom, just her and I. Our outings included coffee, (yes, I outgrew tea, and moved on to coffee, I loved it 😃) and lots of different pastries, coffee cake (my favorite), danish, and muffins. I told this story, because whenever I make this blueberry coffee cake, those memories come flooding back. These days, I no longer have coffee cake or danish for breakfast, my breakfast usually consists of a blueberry smoothie. But on weekends and lazy summer days, and on days that I want to remember the good ole days, I turn to this blueberry cream cheese coffee cake. So put on a pot of coffee, make this delicious coffee cake, and maybe invite some friends over to share it with. You will be so glad you did. 

BLUEBERRY CREAM CHEESE COFFEECAKE

What you will need:

Filling: 12 ounces of cream cheese, softened - 1/3 cup of sugar - 1 egg - 1 Tbsp. of fresh lemon juice - 1 tsp. vanilla extract

Streusel: 1 stick of unsalted butter, softened - 1 cup of sugar - 2/3 cup of all-purpose flour - 1 and 1/2 tsps. of cinnamon - 1/4 tsp. of salt

Batter: 1 stick of unsalted butter, softened - 1 and 1/4 cups of sugar - 2 eggs - 2 tsps. of vanilla extract - 4 cups of all-purpose flour - 1 Tbsp. plus 1 tsp. of baking powder - 1 tsp. of salt - 1 cup of whole milk - 3 cups of blueberries

To make: Preheat oven to 375 degrees. Butter a 13 x 9 inch glass baking dish. Do not use a metal baking pan. To make filling: With an electric mixer, beat together cream cheese and sugar. Add egg, lemon juice, and vanilla, and beat until smooth. 

To make streusel: In a small bowl blend together streusel ingredients until crumbly. 

To make batter: In another mixing bowl with an electric mixer, beat together butter and sugar. Beat in eggs, one at a time, beating well after each egg has been added. Add vanilla extract, and beat on high speed until light and fluffy. In another bowl, mix together flour, baking powder, and salt. Add to butter mixture in batches alternately with milk, beating well after each addition. Fold in blueberries, gently but thoroughly.

To assemble cake: Spread 2 and 1/2 cups of batter in bottom of baking dish and spread filling evenly on top. Drop spoonfuls of remaining batter on filling and spread evenly, being careful not to mix layers. Sprinkle streusel evenly over batter. Bake cake in middle of oven for 1 hour and 5 minutes, or until cake tester comes out clean. Cool coffeecake completely before cutting. 

SUMMER IN JERSEY - OLD FASHIONED BLUEBERRY PIE

Who doesn't like an old fashioned pie of any kind? The kind that makes you think of the old fashioned county fair that has been a part of America's history for many years. I remember going to the County Fair as a child. My parents took my siblings and I every year, and it was something that we always looked forward to every 4th of July week. I remember the first time I went to a show there in a tent that had the head of a woman on a table with no body. I kept looking under the table trying to find it. My mother assured me that it was all done with mirrors. Then there were always the rides, the ferris wheel, the twister, the big slide and such. We always had so much fun riding those rides, until one of us got sick from too much riding! There were always the 4H animals and shows including horses, pigs, and goats. And the best part of these fairs were the food contests and eating contests. The blue ribbons that were won for all kinds of fruit pies, jams and jellies, cakes and even barbecue. That is why I want to share with you my recipe for old fashioned fresh blueberry pie. I have been making this pie for many years, because it is another favorite of my family and friends. Every time I make this pie, it brings back all of those wonderful and fond memories of days gone by at the county fair with my mom and dad and siblings. 

Old Fashioned Fresh Blueberry Pie

What you will need: 2 (9 inch) pie crusts (I prefer homemade) - 2 pints of fresh blueberries - 1 Tbsp. fresh lemon juice - 1 cup of sugar - 1/4 cup of all purpose flour - 1/4 tsp. cinnamon - 1/8 tsp. nutmeg - dash of ground cloves - 2 Tbsps. of butter - 1 egg yolk

How to make it: Preheat oven to 400 degrees. Gently wash blueberries, drain well, and blot dry with a paper towel. Place in large bowl. Sprinkle with lemon juice. In a separate bowl, combine sugar, flour, cinnamon, nutmeg and cloves. Add this mixture to berries, toss lightly to combine. Turn into pie shell, mounding in the center. Dot with butter. Top with second pie crust. Beat egg yolk really well, and brush onto top crust. This will give you a beautiful golden brown crust. Make several slits near the center for steam to escape. Bake 45 to 50 minutes. Cool at least 1 hour before cutting. Delicious served just as is, or topped with a scoop of homemade vanilla ice cream. 

SUMMER IN JERSEY - START OF THE BLUEBERRY

The blueberry is the official state fruit of the state of New Jersey. It was first cultivated in Whitesbog. Whitesbog is a historical town in South Jersey, located in the Pine Barrens, that got its start in the 18th century when iron furnaces were a booming business. However, the industry's production had destructive effects on the Pinelands. But these same effects were great for growing cranberries, because it created an environment conducive to cranberry growing. At that time, almost 500 acres of land were purchased by James A. Fenwick, including the canal ponds that were used by Hanover Furnace. Fenwick then started growing cranberries. His efforts were very successful, and in the 1860's the cranberry boom began. Fenwick had a son in law by the name of Joseph White, who was also an up and coming cranberry farmer. White took control of Fenwick's cranberry operation upon Fenwick's death. Hence the name Whitesbog. Joseph then began to purchase properties that were adjacent to his now deceased father in law's farm, and used the land to grow cranberries. Joseph's eldest daughter, Elizabeth Coleman White, also had an interest in farming, so she helped her father, which began her career at Whitesbog in 1893. She was a young and enterprising woman who was also interested in the idea of growing blueberries, on the land in between the cranberry bogs.

Elizabeth Coleman White

Before Elizabeth White, there had been many attempts by other farmers to grow blueberries, but all were failures. Elizabeth White incorporated the help of Dr. Frederick V. Coville for his scientific background. This was a success, and by the year 1916, they produced a blueberry crop that they could sell. Besides the farmers, and the White family, the village of Whitesbog consisted of a post office, a general store, a paymaster's office, a schoolhouse, and cranberry processing facilities. The historic village of Whitesbog still stands to this day, and is a beautiful place to visit. They hold a blueberry festival annually. 

Whitesbog is a very important part of New Jersey's history with the cranberry and blueberry culture of the United States. It is listed on both the state and National Registers of Historic Sites. The historic village is open 365 days a year, and consists of 25 historic buildings, hiking trails, streams, cranberry bogs, blueberry farm fields, a picnic grove, and the Elizabeth White gardens. If you ever find yourself in South Jersey, I hope you will visit this beautiful and historic place. info available at www.whitesbog.org 

SUMMER IN JERSEY - BLUEBERRY CREAM CHEESE PIE 

Blueberry wine, blueberry pancakes, blueberry muffins, blueberry pie. No matter how you like your blueberries, we got em! One town in New Jersey, Hammonton, is known as the blueberry capital of the world! This town is located in Atlantic County, and 80% of our blueberries come from farms in that county. Hammonton actually has a festival every year dedicated to the blueberry, known as the Red, White and Blueberry Festival! 

How fitting, since we are not only Jersey proud, but American proud. This is the festival that won me a blue ribbon for my blueberry cream cheese pie. 

Hammonton has great soil, geographic location, and great weather to grow blueberries. Berries love acidic soil, and Atlantic County has it. New Jersey has approximately a 79 million dollar blueberry industry! Not bad for our little state!

Blueberry season begins around mid June and lasts till about August. There are plenty of areas that grow blueberries here, but Atlantic County produces the most.

The best way to store your blueberries after bringing them home is in the refrigerator, but not in any of your crisper drawers. Air does not circulate enough and they will go bad. You might be able to keep them up to a week in the refrigerator once picked. But the best way to keep them as long as possible, is to give them a bath in a vinegar and water solution as soon as you get them home. Dry them completely. Then put them in a new container lined with paper towels. You can also flash freeze them singly on a cookie sheet, then store them in the freezer. If you are picking your own blueberries, they must be completely blue. If the berries have red or green near the stem end, do not pick them. 

And now I want to share with you my blue ribbon, blueberry cream cheese pie. This pie one me a blue ribbon at the Red, White and Blueberry festival in Hammonton. I was so proud. My family loves this pie. I make it every year. It is well worth the effort to make. 

Blueberry Cream Cheese Pie 

What you will need: 1 (8 oz.) package of Philadelphia cream cheese, softened - 1/4 cup of sugar - 1/4 cup of sour cream - 1/2 tsp. of pure vanilla extract - 1 baked 9" pastry shell - 1 cup of fresh blueberries - 1/2 cup of water - 1/2 cup of sugar - 2 Tbsps. of cornstarch - 1 Tbsp. of lemon juice - 1 1/2 cups of fresh blueberries - powdered sugar - dash of cinnamon - dash of nutmeg

How to make: Combine first 4 ingredients, and beat at medium speed of an electric mixer, 1 minute or until smooth. Spread mixture into baked pastry shell, cover and chill for 1 hour. Place 1 cup of the blueberries in a saucepan, add water, and bring to a boil. Mash the blueberries with a potato masher. Reduce heat, and simmer for 3 minutes. Remove from heat. Combine 1/2 cup of sugar and the cornstarch, then stir into the cooked berry mixture. Bring to a boil, and boil for 1 minute, stirring constantly. Stir in lemon juice, cool. Place 1 1/2 cups blueberries over the cream cheese mixture, then pour the glaze over top. Chill 2 to 3 hours. To serve: sprinkle powdered sugar, cinnamon and nutmeg over pie. And last but not least, sit and enjoy this beautiful piece of summer!

SPRING IN JERSEY - ASPARAGUS AND A BURGER

SPRING IN JERSEY - TOM'S TURKEY BURGER 

The arrival of asparagus at our house is a big to do. That's how much we love our asparagus! We are constantly finding new ways to enjoy this spring vegetable. Because of my husband's love of garlic AND asparagus, I decided to combine the two with a turkey burger, since he also LOVES burgers! Anyone else have a husband like this? So I created the Tom's Turkey Burger. It is very simple, there wasn't much to create, but if you like all of those flavors, you will love this burger as much as we do. I simply use frozen turkey burgers, (but you could make your own, using fresh ground turkey), a few stalks of freshly steamed asparagus, muenster cheese slices, garlic aioli (recipe follows), and sesame seed hamburger buns. You need about 3 stalks of cooked asparagus cut in half for each burger. Cook your turkey burgers however you like, on the grill or in a pan, put it on the hamburger bun, top with muenster cheese, then asparagus, then the garlic aioli and finally top with the second half of the bun. Note: Garlic aioli has a strong taste, so if you really want to taste the asparagus, only use a small amount. I make my garlic aioli fresh, and it will last in your refrigerator for quite some time, as long as it is covered.  I also like to use muenster cheese for its mellow taste and nice melting qualities, but feel free to use any cheese you might like better. 

GARLIC AIOLI:

WHAT YOU WILL NEED: 3/4 cup Hellman's mayonnaise  (or any mayonnaise of your choice. This is just my preference)  - 3 cloves of garlic, minced - 2 1/2 Tbsps. lemon juice - about 1/2 tsp. salt, and pepper to taste. Just mix all in a bowl and enjoy.