MY FARMERS' MARKETS: JERSEY CITY, HOBOKEN, BAYONNE

  

I love the farmers' markets and over the years have become a huge fan.  There is nothing better than supporting the local farmers and obtaining the best quality of home-grown products available.  The spring-time offers beautiful asparagus, ramps, fiddlehead ferns, and scapes, to name a few.  And the summer visits are always entrenched with red and white peaches, fresh Jersey corn, beautifully grown Jersey tomatoes, gorgeous heirlooms and bushes of fresh basil.  The fall brings us apples, pumpkins, squash and broccoli.

The farmers' markets are definitely a place to enjoy purchasing products that stand out and are not available at the local produce market.  For example, I've never seen a 1.5 pound eggplant that was two-foot long at the produce (or super) market. 

And, the first time I encountered purple green beans was at my own local farmers' market. 

Finally, let's not forget the beautiful leeks that I purchased this past spring.

 Although I've been to the Union Square Market in the City many times, having my own market(s) virtually outside my doorstep is definitely a perk.  The only thing that would be better is if I grew my own products, but I don't have a garden and my thumb isn't green.

Jersey City

One of my favorite markets on a Saturday morning is located at Van Vorst Park in Jersey City.  If you're early enough, there is parking on the streets surrounding the park.  Alternatively, the market is located about three blocks from the Grove Street Path Station at Jersey Avenue and Montgomery Street.

 

In addition to produce, the market also sells baked goods, prepared foods, dried fruits and nuts, skin care products and knife and scissor sharpening. Also, I love the dog park which is located next to it.  It is always a pleasure to watch the doggies run and play. 

 

 

 

 

 

Hoboken
The neighboring town of Hoboken also has its own farmers' market on Saturday mornings. The Hoboken market is toddler friendly where many couples are enjoying the morning with their children in strollers or just sitting on benches, drinking coffee and people-watching. 

The market is located on a pedestrian street about one block in length in the uptown section of Hoboken. It offers locally grown and organic produce, eggs, breads, pickles, and prepared foods, to name a few.  Also, there is always music, activities and games for kids.  The Hoboken market has two parking lots next to it, and the cost is $7.00 to park.  No street parking here. 
 

 

 

Bayonne

Finally, to my surprise, my hometown of Bayonne opened a farmers' market this year and it has been quite successful.  Initially, it started with five vendors on opening day and has grown to more than a dozen as the weeks progressed.  As offered in the other markets, Bayonne also has fresh breads, cheese, baked goods, dried fruits, and Dr. Pickle. 

The market is within walking distance (for me) at a municipal lot on 23rd Street and DelMonte Drive. Alternatively, local buses stop on the corner, or street parking and lots are available for $0.25 per half-hour. It operates Tuesday afternoons from 2:00 p.m. until 7:00 p.m., so anything that was "missed" or consumed after a Saturday morning visit at the other markets could be purchased to finish up the week until Saturday morning rolls around again.

 

 

 

 

  

 

 

 

I only wish that all of the markets were open year-round instead of  being limited to the spring, summer, and fall.  I guess that's a minor disadvantage of living in the northeast.  Very minor.

HEIRLOOM TOMATOES TWO WAYS



Beautiful Heirloom Tomatoes

I visited two of my local farmers' markets this weekend where I purchased about six pounds of beautiful heirloom tomatoes.  I was anxious to make a simple Heirloom Tomato Salad with olive oil and a touch of Himalayan pink salt with a sprinkling of herbs.  I did that ... and some.

Heirloom tomatoes should not be refrigerated.   Their shelf life is very limited, so they need to be consumed as soon as possible.  The tomatoes that I purchased were very ripe.  Since I only needed about half for the salad, I decided to split them and use half for the salad and the other half to make an Heirloom Tomato Sauce.  I sometimes make tomato sauce with fresh plum tomatoes, so I thought this would be a good way to utilize the tomatoes before they ripen too much beyond use.

The Heirloom Tomato Salad was very easy.  All I did was slice the tomatoes and arrange them on a plate.  Then, I drizzled them with extra virgin olive oil and added a touch of Himalayan pink salt.  Finally, I added some chopped parsley.   We had fresh mozzarella, fresh basil leaves and good Italian bread as our "sides" to go with the salad.  That was the first half. 

Heirloom Tomato Salad

The second half was an Heirloom Tomato Sauce.  First, I peeled and removed the seeds from the tomatoes and reserved the tomato juices that were left over from my deseeding.  Typically with plum tomatoes, I would blanch them in boiling water for about 30 seconds then shock in ice water.  Not these!  I would never think about putting one of these gems into a pot of boiling water to loosen the skin.  I didn't have to.  They were so ripened that the skins peeled off easily, with the exception of the green zebras--they were a little tougher to peel.  I then chopped the tomatoes in a food processor.  Next, was to sauté about 1/2 cup chopped garlic in olive oil.  After the garlic was slightly softened, I added the tomatoes and the reserved tomato juices and let the sauce simmer, covered, for about 30 minutes until it thickened.  Next, we added fresh basil and parsley, pink salt and freshly ground black pepper.  After adding the fresh herbs, I let the sauce simmer for another three minutes.  That was it.  The sauce is perfect for any pasta dish.

Sliced Heirloom Tomatoes

Tomato Pulp

Heirloom Tomato Sauce:

1/2 cup extra virgin olive oil
1/2 cup minced garlic
2 1/2 pounds of meaty heirloom tomatoes -- green zebras, red, yellow, orange...or whatever is available...skinned and deseeded
1/2 cup fresh basil, chiffonade
1/4 cup fresh parsley, chopped
0.25 tsp Himalayan pink salt

Tomatoes and Basil



Heirloom Tomato Sauce

Another Meatless Monday!

LOBSTER SALAD WITH WASABI MAYO AND SLICED AVOCADOS

I had about a cup of leftover lobster meat from a 2.5 pound steamed crustacean that was purchased the day before and wanted to use it to make a lobster salad.  This isn't anything new.  There are so many lobster salad recipes out there, but as I was chopping the celery that is found in virtually every recipe, I thought about trying something new.  Well, maybe it's not new, but to me it is. Instead of the traditional mayonnaise that is also found in every lobster salad, I decided to mix the mayonnaise with some wasabi mayonnaise, which is always on hand.  

I served the salad on a bed of lettuce with sliced avocados and white bell peppers that we picked up from our local farmers' market.  The wasabi-based mayo added just enough heat to compliment the sweetness of the lobster, and the creaminess of the ripe avocado just completed the dish.  The "leftover" legs were also fun to gnaw on!

1 cup of cooked lobster meat, chopped into 1/2" pieces
1 Tablespoon fresh lemon juice
1/2 cup celery, diced
1/3 cup mayo (a mixture of two-parts regular mayo with one-part wasabi* mayo)
0.25 teaspoon of Himalayan pink salt
2 cups chopped greens
1 Haas avocado peeled and cut into slices
1/2 cup of white bell pepper, sliced (or any bell pepper)

Sprinkle lobster meat with fresh lemon juice. 

Mix together the diced celery, mayo mixture, lobster meat and salt.  Chill until ready to plate.

Peel avocado and cut into slices.  Brush fresh lemon juice to prevent avocado from discoloring.

On a plate, arrange a bed of greens.  Place lobster salad in the center.  Arrange sliced avocado and peppers around salad.  Serves 2

*Wasabi mayo is found at Asian specialty stores, but if not available, mix wasabi paste with regular mayo.

SOY GLAZED HALIBUT ON A BED OF GARLIC SPINACH WITH WASABI MASHED POTATOES

This dish is so simple that I thought it was boring until I received several positive comments from members of a food group that I belong to, so I looked at my notes and put it all together on one page (sort of).  Actually, it is three recipes:  Soy Glazed Halibut; Garlic Spinach; and Wasabi Mashed Potatoes, which I wrote about in the past.  http://www.cece-corner.blogspot.com/2010/09/wasabi-mashed-potatoes.html

Whenever I visit my local fish monger, I could always find a good quality protein.  There is the fresh salmon, or sometimes beautiful swordfish, sea bass, or halibut.  And, of course, there is always shrimp of all sizes. The owner gets his products from the Fulton Fish Market which I am anxious to visit one day.  The hours are 1:00 a.m. until 7:00 a.m. so some serious planning is necessary for this jaunt!  Hopefully, soon.

Last week, I bought a beautiful glistening piece of halibut which was perfect for a weeknight meal, or any night meal. I marinated the fish in a combination of low sodium soy sauce, honey, mirin, and sesame oil and baked it for eight minutes at 400 degrees.  I served it on a bed of fresh spinach from the farmer's market, sautéed in garlic and olive oil, atop wasabi mashed potatoes.   

Soy Glazed Halibut

12 oz. halibut (my fish portions are typically 6 oz. per person)
2 Tablespoons low sodium soy sauce
2 Tablespoons Mirin
1 Tablespoon honey
1/2 Tablespoon sesame oil
Black sesame seeds (for garnish)
White sesame seeds (for garnish)

Mix all ingredients (except seeds) into a bowl and cover fish, flesh side down.  Let fish marinate for about 1 hour in the fridge.  Remove fish from fridge and allow it to return to room temperature.  Place fish in oven (skin side up) and bake for 8 minutes at 400 degrees.  Remove fish from oven and let it rest for about 3 minutes.  Peel off skin. 

Spinach Sautéed in Garlic and Olive Oil

Bunch of fresh spinach, cleaned and stems removed (about 10 cups)
1/2 cup garlic cloves, sliced
1/3 cup olive oil
Heat olive oil in pan until warm.  Add garlic cloves and sauté until slightly soft.  Add spinach and stir until wilted.  Remove from pan.  Keep warm.

Wasabi Mashed Potatoes

2 pounds baking potatoes (russets), peeled and cut into 2 inch dice
½ cup milk – warmed
4 ounces butter, cut into pieces
1 - 1/2 Tablespoons of wasabi paste -- or more or less, depends on the amount of desired heat.
Pink sea salt, to taste

Cook the potatoes in salted, boiling water until done. Pass through a food mill or ricer. Whisk in warmed milk and butter.  Stir in wasabi paste (or fresh wasabi root) until well incorporated.  Season with salt.  Keep warm.

To Plate

Place about 1 cup of wasabi mashed potatoes on a plate.  Layer the sautéed spinach on top of the potatoes.  Place halibut on top.  Drizzle glaze from roasting pan on the fish.  Add sesame seeds for garnish.

Key Lime Marinated Shrimps Wrapped in Lettuce With Citrus Crème

This is my version of those lettuce wrapped chicken/beef dishes. Mine is done with shrimps, marinated in fresh key lime juice and wrapped in lettuce from the farmer's market. The citrus cream adds enough coolness to enhance the flavor and it all just screams summer!

1/2 pound of large shrimps, peeled and deveined
1 1/2 Tablespoons garlic, chopped
1 1/2 Tablespoons freshly-squeezed key lime juice (from 5 key limes)
1 Tablespoon extra virgin olive oil
Pink sea salt, to taste (about 1/16 teaspoon)
White pepper, to taste (about 1/16 teaspoon)

8-10 whole leaves of lettuce (to use as wraps)

For the citrus Crème:

1 1/2 Tablespoons freshly-squeezed key lime juice (from 5 key limes)
1/2 Tablespoon freshly-squeezed lemon juice
Zest of 4 key limes
Zest of 1/2 lemon
6 tablespoons Sour Cream

Toss the shrimps with the garlic, key lime juice, olive oil. Season with pink sea salt and white pepper.  Let shrimps marinate for about 5 minutes. 

While shrimps are marinating, whisk together all the crème ingredients.

Saute shrimps for 1-2 minutes per side.  When shrimps are done, let shrimps rest for a minute or two. 

Serve shrimps in a warm dish next to a plate of lettuce leaves and a bowl of the citrus crème.

For each serving, place a heaping spoonful of shrimps in an individual lettuce leaf and serve with a dollop of the citrus crème.

Serves 2

SPICY PUNJABI EGGPLANT WITH POTATOES

This recipe is adapted from The Indian Slow Cooker Cookbook: 

http://www.amazon.com/Indian-Slow-Cooker-Healthy-Authentic/dp/1572841117/ref=sr_1_1?s=books&ie=UTF8&qid=1344284454&sr=1-1&keywords=indian+slow+cooker+cookbook

The slow cooker is a great appliance for days when the temperature is in the low 90's or mid 90's or whatever.   

Indian Eggplant

I served this with baby Basmati rice and added a dollop of yogurt to tone down the heat (of the dish).  It was spicy!  I don't know if it's because the slow cooking technique made the spices more intense, but for those who like spicy--really like spicy-- this is definitely a dish to try.  Another meatless Monday!

12 cups diced eggplant
2 cups diced potato
1onion, peeled and roughly chopped
1 2" piece of ginger, peeled and cut into 1 1/2" matchsticks
8 cloves garlic, peeled and chopped
2 Green chiles, chopped
1 Tablespoon cumin seeds
1Tablespoon red chile powder
1 Tablespoon garam masala
1 teaspoon turmeric powder
1/4 cup canola oil
salt
1/2 cup fresh cilantro

In the crockpot

Put all ingredients, except salt and cilantro, into a slow cooker and cook on low for 5 hours.  When done, add salt and cilantro.

KOREAN VERMICELLI (GLASS) SWEET POTATO NOODLES WITH VEGETABLES

I love to visit different markets that offer products not available at a typical supermarket.  Recently, I visited H-Mart International http://www.hmart.com which is part of a large Korean supermarket chain.  After perusing every aisle, I had the urge to try making a dish with a Korean flare.  The vermicelli (glass) noodles piqued my interest. In Korean cuisine glass noodles are typically made from sweet- potato- starch and are called dangmyeon.  Since I've made many vermicelli/ cellophane/glass noodle dishes, I thought the Korean version would be something new.  And for my beef-eating friends, I picked up a package of thinly-cut beef.

Although I have several Korean cookbooks, I decided to peruse the Net and found a Korean dish called Japchae, which is made from sweet potato noodles, stir fried in sesame oil with vegetables.  Typically, it is served with thinly sliced carrots, onions, spinach, and mushrooms.  It is sometimes served with beef, and flavored with soy sauce and sweetened with sugar. Japchae is garnished with sesame seeds and may be eaten either hot or cold. This was it.  But, I used the ingredients that I had on hand which were carrots, daikon, baby bok choy and snow peas. No spinach or mushrooms.

First, I decided to shred both carrots and daikon on my spiral vegetable slicer to make a vegetable "noodle" topping.  And prior to serving, I added a touch of ponzu.

Since I had baby bok choy and snow peas in my fridge, I used both as vegetables to accompany the carrot and daikon noodles.  And, of course, I used fresh garlic, fresh ginger, reduced-sodium soy sauce, and toasted sesame seeds which are typical staples in most Asian dishes.

Baby Bok Choy

I sautéed the vegetables in canola oil and added the sesame oil later because it is very powerful, at least I think it is.  For the "heat" I offered Togarashi red pepper or La Yu chili oil for each guest to select how "hot" they wanted their serving to be.
 

Overall, the dish had an underlying taste of citrus, sweetness and a hint of heat while the vegetables added crunchiness to the dense texture of the dangmyeon.  The carrot and daikon topping with ponzu were the citrus flavor.  The combination of flavors from the soy, rice wine and sugar added sweetness, and the heat was from the red pepper/chili oil. The bok choy and snow peas added crunchiness with a clean, grassy flavor.  All of this enhanced the dangmyeon, which had a much denser texture than the vermicelli/glass noodles that I've made in the past. And my beef-eating guests enjoyed the dish with the beef.  However, beef-eaters and non-beef eaters (me) agreed that mushrooms should be a part of it next time.

I can't say this is an authentic Korean dish, but using the sweet potato noodles was a new and a fun product to try. 

The Ingredients:
6-8 oz. sweet potato starch vermicelli noodles
1 carrot, peeled and cut into strings on a spiral vegetable slicer (or cut in match-stick pieces)
1 daikon root, about 5", peeled and cut into strings on a spiral vegetable slicer (or shredded the old-fashioned way, with a knife)
2 oz. Ponzu (or a combination of soy sauce and Yuzu juice)
1 Tablespoon canola oil
1 onion, sliced lengthwise, 1/8" thick, about 1 1/2 cups
1 cup snow peas, trimmed
1/2 cup Shaoxing rice wine
2 Tablespoons garlic, chopped
1 Tablespoon fresh ginger, chopped
4 cups baby bok choy, cut in half with tough bottoms removed
2 tablespoons toasted sesame oil
1/2 cup reduced-sodium soy sauce (or Tamari)
1 teaspoon sugar
Toasted sesame seeds
Black sesame seeds
Soy sauce, pepper, chili sauce, Ichimi Togarashi red pepper or La Yu Chili Oil

The Noodles:  Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 10 minutes.  Drain and rinse under cold water until cool.  Place noodles in a large serving bowl and cut with kitchen shears into 8-inch pieces.

Drained Noodles

The Carrot and Daikon "Noodles":  Blanch the carrots in boiling water for 30 seconds and then shock in ice water.  Drain carrots and dry.  After shredding daikon, rinse, drain and dry.  Combine both carrot and daikon and set aside.  This will be a "topping" for the dish.  The Ponzu will be added and mixed later before serving.

Carrot and Daikon "Noodles"

The Vegetables:  Heat canola oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke.  Stir-fry onion and snow peas until onion is softened, about two minutes. Add the rice wine, garlic and ginger and cook for another two minutes.  Add the baby bok choy, sesame oil, soy sauce and sugar.  Cook for a few minutes more, until most of the liquid is absorbed. Add the glass noodles to pan and combine. 

Onions and Snow Peas

  

With Ingredients and Bok Choy

Remove mixture from pan and keep warm in a stainless steel bowl.  If using beef, add sesame oil and soy sauce to the hot pan.  Add beef slices.  Sear on one side, then turn to cook on the remaining side.  When cooked through, add enough reserved noodles and vegetable mixture to pan for those guests who are consuming the dish with beef.  Portion both the "beefless" and "beef" versions onto separate plates. Top with shredded carrot and daikon "noodle" mixture that has been tossed in the ponzu.  Sprinkle with sesame seeds as a garnish.  Serve with desired condiments, such as soy sauce, red chili pepper, chili sauce or chili oil.  Or just by itself.

Finished Dish - No Beef

Finished Dish - With Beef