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.