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It was a success! Read up on our 2007 activities below:

Cooking Jersey Fresh 2007 Recipe Contest Winners Announced

GRILLED CHICKEN WITH JERSEY SUMMER SALSA
This "Cooking Jersey Fresh Recipe Contest" winning main dish recipe comes from Jay Carlson of Collingswood. Congratulations, Jay! Recipes below. Click to jump right to this recipe.

SUMMER SQUASH CASSEROLE
From Peggy O'Donnell of Cherry Hill. She is the winner of our Cooking Jersey Fresh Recipe Contest, appetizer/side dish category. Recipes below. Click to jump right to this recipe.

PEACH & BLUEBERRY CRISP
A recipe from Kathy Egan of Collingswood, she is the winner of our Cooking Jersey Fresh Recipe Contest, miscellaneous dish category. Recipes below. Click to jump right to this recipe.

SUMMER SQUASH CASSEROLE
From Peggy O'Donnell of Cherry Hill. She is the winner of our Cooking Jersey Fresh Recipe Contest, appetizer/side dish category.

Click here for a printable version

3 large Jersey Fresh summer squash
3 large Jersey Fresh zucchini squash
3 large Jersey Fresh tomatoes
2 onions, vidalia if available
3 tablespoons minced garlic
1/2 stick cold butter, cut into 9 pats
3/4 cup Grated Romano cheese
3 tablespoons italian seasoning
Salt and Pepper

Preheat oven to 375°F.

Cut squash, tomatoes, and onion in 1/4" rounds. Layer 1/3 of the squash, tomato and onion in bottom of 9x11 casserole dish. Sprinkle with salt, pepper, and 1/3 of the italian seasoning, Romano cheese, and 3 pats of butter. Repeat 2 more times to make 3 layers.

Cover with foil and bake at 375 for 35-40 minutes.

"Best squash you will ever have!" —Peggy O'Donnell

Notes from the Market: Freshly grated cheese is best.

Wine pairing suggestions for Summer Squash Casserole
As suggested by Stephen Freehill of Moore Brothers Wine Company
Moore Brothers is a Market Sponsor.

Dear wine-drinking Market Enthusiast,

Here are several wines that would pair well with the winning dish. I have included some tasting notes describing the wines. Should you have any questions feel free and e-mail us anytime. www.moorebrothers.com

Verdicchio dei Castelli di Jesi Classico Le Gemme Brunori 2006
From a family that has produced elegant Verdicchios and supple, juicy red wines for three generations, this clean, ripe white wine is endowed with fine structure, good acidity, and a dry, slightly bitter finish. Made mostly of Verdicchio, with a little Trebbiano added for acidity and body, this fruity, delicate wine has nutty flavors and aromatic complexity that complements risotto, pasta and fish dishes.

Soave Classico Cantina del Castello 2006
Cantina del Castello is a magnificent building that dates to the thirteenth century, where the cellars have secret underground passageways linking them directly to the castle of Soave. The vineyards are on volcanic hillsides in the center of the Classico zone. Because the yields in the poor, well-drained soil are small, the wines produced here have unusual concentration and elegance. This is stainles-steel fermented Garganega with Trebbiano di Soave, possessing a fruity bouquet, pleasantly medium-full body, and the typical almondy finish of the best Veneto wines.

Barbera d’Alba Serra Boella Azienda Agricola Paitin di Pasquero 2005
Giovanni and Silvano Pasquero-Elia are the inheritors of a winemaking tradition going back 7 generations. The estate, located entirely in Serraboella south and east of Neive, was purchased in 1796 and has been selling wine labeled Barbaresco since 1893. Excellent South- and South-Westerly exposure and natural, low-yield farming consistently has produced classic Piemontese wines of finesse and elegance. The Barbera in Serraboella is located on the northern edge of the estate in more clay-rich soils and produces ample, fleshy wine that is enhanced by 12 months of ageing in neutral barrels. Blackberry, and dark cherry fruit define the palate, highlighted by spicy notes and well-integrated acidity.

Rosso Piceno Tourquís Brunori 2005
The graceful, fruit-driven reds from the Marche represent some of the best value in modern Italian wines. This is a juicy, supple, and vibrant blend of Montepulciano and Sangiovese that is delicious with pasta, meats and even some fish dishes. The Brunori family has achieved a perfect balance of tradition in the vineyard (no chemicals, hand-harvesting, respect for the sandy soils) and innovation in the cellar (soft-pressing and microfiltering). And speaking of Le Marche, this region is also celebrated for having given birth to Rossini at Pesaro in 1792.

Cheers,
Stephen Freehill

PEACH & BLUEBERRY CRISP
A recipe from Kathy Egan of Collingswood, she is the winner of our Cooking Jersey Fresh Recipe Contest, miscellaneous dish category. Her recipe:

Click here for a printable version

FILLING
Combine in large bowl & let stand for 15-30 minutes:
15 Jersey Fresh peaches - skins & pits removed & cut into eighths
2 pints Jersey Fresh blueberries
1/3 cup sugar
4 TBL. instant tapioca
Juice of 1 lemon

TOPPING
Mix together in bowl:
1 cup brown sugar
1 cup granulated sugar
1 1/2 cups all-purpose flour
2 cups old-fashioned oats
1 cup chopped toasted pecans
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
Add: 2 sticks of melted butter to topping mixture, blending until it resembles coarse meal.

ASSEMBLY
Spread fruit mixture in the bottom of a heavy, buttered 13 x 9 (3-5 quart) baking dish, mounding slightly in the center. Press down gently to fill in any large gaps.

Sprinkle topping mixture evenly over the fruit, packing it lightly. Bake in a preheated 3500 oven for 45 - 50 minutes, or until the top is golden.

Serve warm.

Optional (not really an option in my house): Serve warm with vanilla ice cream or fresh whipped cream.

Wine pairing suggestions for Peach Blueberry Crisp
As suggested by Stephen Freehill of Moore Brothers Wine Company
Moore Brothers is a Market Sponsor.

Dear wine-drinking Market Enthusiast,

I personally love the idea of drinking something with bubbles with the Peach Blueberry Crisp, however, the Moscatel sherry will also show well with the dish. If you have any questions feel free and e-mail us anytime.

Prosecco di Valdobbiadene Bele Casel NV
Prosecco is the sparkling wine of Venice. From a vinifera variety of the same name, its history is deeply connected to the agriculture of the southern Dolomites. As in other cool wine growing regions, its discovery was accidental. After a particularly cool autumn, the must (intended for a still wine) would stop fermenting, only to recommence in the spring capturing some carbon dioxide and retaining some sugar. Danilo Ferraro's Bele Casel is from fruit grown in Santo Stefano and Saccol, where the best vineyards for Prosecco are located. These densely planted hillside vineyards are farmed to the lowest yields in the region. Complete de-stemming and soft pressing then result in fresh, aromatic, and delicate sparkling wine. The quintessential accompaniment to antipasti.

Moscato d’Asti Giuseppe Domenico Vajra 2006
There are no poor relatives in Aldo and Milena Vajra’s wine family. From his celebrated Barolos to the less pretentious Dolcettos, his wines are all meaningful and exceptionally well crafted. This Moscato Bianco is no exception. After soft pressing, the first run must is held in autoclavi (pressure tanks), then filtered as many as eight times to stop fermentation. The pale, straw-colored wine is delightfully fresh and clean--and with a surprisingly long-lasting, frothy mousse.

Jerez de la Frontera La Cosecha Moscatel Sacristia de Bodega Ferris NV
“La Cosecha” Sherries are a collection of Sacristia wines from individual Bodegas (wineries). Sacristia are rarely bottled unblended as they form the heart of “master blends” and represent a bodega’s best effort. The Muscat grape, called Moscatel in Spain, is one of the oldest known grape varieties. Typically Moscatel sherry is dark in color and very sweet, being made from nearly dried grapes. This Moscatel is produced from perfectly ripe but unbaked grapes to preserve the Muscat’s natural aromatics. The wine is a light straw yellow and has clean, sweet flavors of ripe peach, soft flowers, and apples. Enjoy it with a chill as a refreshing drink by itself or to complement a wide array of lighter deserts (especially fruit tart).

Cheers,
Stephen Freehill

Grilled Chicken with Jersey Summer Salsa
This "Cooking Jersey Fresh Recipe Contest" winning main dish recipe comes from Jay Carlson of Collingswood. Congratulations, Jay!

Click here for a printable version

Serves 4.

For the Chicken
4 Boneless Skinless Chicken Breast Halves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Teaspoon Ground Cumin
Olive Oil for Brushing

For the Salsa
2 Ears Jersey Com
2 Jersey Tomatoes--Diced
1/2 Red Onion--Diced
1 Avocado-Peeled, Pitted and Diced
2 Cloves Garlic-Minced
Juice of 1 Lime
1 Tablespoon Olive Oil
Few Drops of Hot Sauce (Optional)
1/2 Teaspoon ground cumin
Kosher Salt and Fresh ground pepper

Bring a large pot of water to a boil, and cook com until soft, 7- 10 minutes. Cool com under cold water until you can handle it and cut kernels from the cob. Mix the corn in a glass bowl with the remaining ingredients and season to taste with salt and pepper. Cover the bowl and refrigerate. (May be made up to 4 hours ahead.)

Prepare a grill to medium high heat. For the Chicken, combine the salt, pepper and Cumin in a small bowl. Brush chicken with olive oil and sprinkle evenly on both sides with the salt mixture. Grill chicken until cooked through, about 7 minutes per side, rotating chicken 1/4 tum after 2 minutes to produce grill marks.

Serve chicken topped with a generous amount of salsa. I like to serve this with seasoned yellow rice (Vigo or Goya brand) and some Naan *(Indian Flatbread) which I drizzle with olive oil, some garlic put through a press and salt and pepper. Put the Naan on the grill for the last few minutes the chicken cooks.

*Naan can be found packaged in the bread aisle of most supermarkets.

WINE SUGGESTIONS for this recipe:
As suggested by Stephen Freehill of Moore Brothers Wine Company
Moore Brothers is a Market Sponsor.

Dear wine-drinking Market Enthusiast,

It was a pleasure choosing the wines for the winning recipes, and I look forward to participating in the years to come. As for the final dish, there are plenty of options that will work, but these are a few that jumped out at me initially.

Trentino Moscato Giallo Diego Bolognani 2006
Diego Bolognani, a self-taught winemaker who is at home with advanced technology, has become one of the most knowledgeable and respected winemakers in Trentino. His passionate approach produces wines that are elegant, with pure varietal aromatics and seamless mouth-feel. To make dry Moscato takes precision and patience; its tendency to produce large amounts of sugar often results in flabby, hot wines. Here Diego's attentiveness in the vineyard is rewarded. Complex floral, mineral and spicy notes are balanced by pure lychee fruit flavors and lengthy vibrant acidity. It's delicious with high acid foods such as seviche and preserved vegetables.

Indicazione Geografica Tipica Toscana Corzanello Bianco Corzano e Paterno 2006
Corzanello Bianco is dry, crisp, fresh, aromatic and medium-bodied. The wine is made from start to finish in stainless-steel tanks. It is composed of the grapes Malvasia, Trebbiano, Chardonnay and Semillon. This vibrant wine complements white-fleshed fish, crab, pasta dishes and hors d'oeurvres.

Coteaux d’Aix-en-Provence Rosé Château Revelette 2006
Chateau Revelette and its 10 hectares of vineyards are found amidst a classic Provençal landscape of oak forest, juniper, wild thyme, and rosemary. Owner Peter Fisher is also the winemaker of this historic estate - where all the grapes are handpicked and the vineyards are farmed biodynamically. The Rosé is a blend of 50% syrah and 25% cabernet sauvignon and 25% grenache that is a delicious appertif as well as a fine accompaniment to many seafood dishes.

Cheers,
Stephen Freehill
Moore Brothers Wine Company

Prizes: Each winner received:
• $50 in Collingswood gift certificates to use with participating Collingswood businesses
• $50 in “Market Bucks” gift certificates to use at the Collingswood Farmers’ Market
• $20 gift certificate to Moore Brothers Wine Company, a Market sponsor.
• Jersey Fresh Cooks, the official Jersey Fresh Cookbook from the NJ Dept. of Agriculture, featuring 232 pages in full color
• Recipe will be featured here on CollingswoodMarket.com paired with wine suggestions from Moore Brothers Wine Company

Local chef cooking demos

The highlight of “Cooking Jersey Fresh” was cooking demonstrations featuring some of the area's most talented chefs. The following restaurants brought excellent cooking demonstrations to the market (above photographs are also as follows):
The Pop Shop, Collingswood (6/30)
Los Amigos, Berlin (7/7)
The Tortilla Press, Collingswood (7/14)
Elements Café, Haddon Heights (7/21)
Bistro di Marino, Collingswood (7/21, 11am)