The winter (that didn’t seem like winter) flew by. I chose to put this blog on a temporary hiatus to work on some other projects, but now that spring is here and the promise of local foods, farmers markets, food and wine festivals, and bursting backyard gardens is in the air, it’s time to revive South Jersey Locavore. Thank you for being patient with me.
I’ll be posting a couple of times a week, plus trying to bring you the locavore odds and ends each Friday. So, without, any more delay, here you go…
- South Jersey has its own food swapping group. South Jersey Swappers will host their first local food swap on Saturday, May 19. Go to South Jersey Swappers website for more information and make sure you ‘like’ their Facebook page.
- Bill from the Light Fare blog is back from his own hiatus (blame it on a beautiful baby he can’t keep his eyes off of) with a review of Flying Fish’s latest stout-like brew, Exit 8 Chestnut Brown Ale.
- Duffield’s Farm in Sewell announced on their Facebook page earlier this week, “Jersey Asparagus and Spinach are now available! Also, ‘our own’ homegrown radishes! Summer is coming….”
- UnCork NJ has a new website. The original goal of UnCork NJ was to get legislation passed that would allow direct shipping of wine in the state. Now that direct shipping is allowed, the group will switch its focus to updates on wine related news, issues, and legislation; information about the implementation of the shipping laws; and more.
- Wine festival season will get an early start this year in South Jersey with the addition of the new Glassboro Vintage South Jersey Wine Festival May 19 & 20. Tickets can be purchased in advanced for $19 a day ($25 at gate). The festival will feature the wines of the Outer Coastal Plain as well as gourmet food and live music.
- Over on MNN, I reviewed a seasonal cookbook, Farmstead Chef. If you’re looking for another source for recipes for all of the goodness that will be coming our way in the upcoming season, check it out.
- As of next year, NJ. com reports that New Jersey schools will no longer serve beef with the controversial ‘pink slime’ filler in it. While it’s a step in the right direction, the beef used in most public schools will still not be what I’m willing to let my family eat.
That’s it for this week. Enjoy your weekend!
Image:La Grande Farmers Market