Since NJ is the Garden State, Jersey Fresh takes on a special meaning for those who choose to buy their fruits and veggies locally. Seasonal abundance can be found at the scores of farmer’s markets throughout the state. What’s that you say? You don’t know where to find the nearest farmer’s market and don’t even know the difference between an acorn squash and a fava bean? And how do I cook rhubarb and what do I do with all those blueberries? Problem solved. Chef and culinary instructor Rachel Weston is on the case. Weston is an award-winning journalist with over 20 years of experience as a writer, editor and multimedia content producer. Her work has been in The Washington Post, The Huffington Post, The Gutsy Gourmet column in The Star-Ledger, NJ.com, and Chow.com among others. In 2008, Rachel followed her passion, attended culinary school, and ultimately worked the line at a fine dining restaurant, and was the founding chef at the first pay-what-you-can community cafe on the East Coast. Rachel’s book is New Jersey Fresh: Four Seasons from Farm to Table. It’s a collection of recipe ideas and tips for over 50 types of locally grown produce available at NJ farmer’s markets. She spotlights several markets and offers insights on fruits and veggies, from bok choy and fava beans to blueberries, corn, tomatoes, and peaches. Rachel takes the guesswork out of buying locally and is committed to teaching home cooks about using local and seasonal foods in their kitchens. “I wanted it to be a guide you could throw in your market bag,” she says. The book includes a listing of over 100 farmer's markets in NJ. After the interview, check After Hours at Jersey Coastal Live for more info.
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