Food Notes: It’s not a fair without fruit and vegetable competitions

Locally grown veggies go on display at the Hunterdon County 4-H Fair

The fruit and vegetable shows at the Hunterdon County 4-H and Agricultural Fair always attract many entries (Photo by Terry Wright)Terry Wright

The New Jersey county fair season is winding down, but if you haven’t made it to one yet, your opportunity comes with the Hunterdon County 4-H and Agricultural Fair, Aug. 21 to 25 at the fairgrounds in Ringoes, just north of Lambertville.

Open every day from 10 a.m. to 10 p.m., except Sunday, Aug. 25, when it closes at 5 p.m., the fair features old-fashioned farm animal competitions and workshops. It also has competitions for the best and biggest homegrown fruits and vegetables, along with the best baked goods, home-cooked dishes, jams, jellies and pickles.

For fun there are tractor pulls, a midway and a main stage with live music and other acts. There will be traditional fair foods for those who are hungry. To see a full lineup of the dozens of events see the website hunterdoncountyfair.com/event-schedule.

If you can’t wait until next week, you can venture across the river and visit the Middletown Grange Fair in Wrightstown, Bucks County, Pennsylvania, today through Sunday. It has similar events and competitions; for information, see middletowngrangefair.org.

Nearby at the vineyard

If you’re at the Hunterdon County Fair on Aug. 24 or 25, you might want to make a side trip to the Vintage North Jersey Food & Wine Festival at Unionville Vineyards, also in Ringoes.

From noon to 5 p.m., six New Jersey wineries will offer tastings of six wines each while food trucks offer their wares and musicians perform. Participating vineyards are Unionville, Old York Cellars, Terhune Orchards, Villa Milagro, Hopewell Valley Vineyards and Four Sisters Winery. Food trucks include Local Harvest Pizza, AMA Gelato, Ms. Fu’s Yummy Asian Truck, Bakers Bounty, Keystone Farm Cheese and Jammin’ Crepes (Sunday only).

Visitors are encouraged to bring picnic blankets and lawn chairs to spend some leisure time at the 89-acre preserved farm property.

Tickets are $15 in advance online for adults, $10 for nondrinkers and/or designated drivers. Tickets for adults at the door will be $20. They can be purchased at vnjfestival.bpt.me. For more information. see unionvillevineyards.com.

In the farm markets

The New Jersey blueberry season is pretty much behind us but we still have a wealth of choices at local farmers markets.

Fruits now being harvested include peaches and nectarines, plums, cantaloupe, watermelon, raspberries, blackberries and the first apples of the season. You might also still find some apricots or ground cherries, depending on the market.

The array of vegetables is huge and includes sweet corn, tomatoes, cucumbers, hot and sweet peppers, eggplant, yellow squash, zucchini, kohlrabi, arugula, beans, beets, cabbage, kale, carrots, cauliflower, potatoes, Swiss chard, collard greens, eggplant, escarole, fennel, garlic, lettuce, okra, onions and scallions.

Look for more apples and the harder winter squashes in the weeks to come.

Great food and art

Local chefs will offer samples of their signatures dishes once again at the annual Epicurean Palette fundraiser for Grounds for Sculpture in Hamilton.

From 1 to 4 p.m. on Sept. 22, the chefs will set up stations on the luxuriant grounds in hopes of enticing visitors to come to their restaurants at some future date. Also featured will be wine and fine food purveyors. For tax-deductible tickets, see epicureanpalette.org.

Tomato quiche: An excellent option for any meal

One option for enjoying the local tomatoes now in season is this tomato quiche, which works for breakfast, lunch or a light supper.tasteofhome.com

Tomato Quiche

In this bountiful summer season it is nice to look for new recipes to enjoy fresh local produce, especially when they are as simple and versatile as this summer quiche recipe from tasteofhome.com. It can work for breakfast, lunch or supper, and if you don’t like making pie crust you can pick one up at the supermarket.

  • 1 cup chopped onion
  • 2 tablespoons butter
  • 4 large tomatoes, peeled, seeded, chopped and drained
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon dried thyme
  • 2 cups (8 ounces) Monterey Jack cheese, divided
  • 1 unbaked pastry shell (10 inches)
  • 4 large eggs, room temperature
  • 1 ½ cups half-and-half cream

1. In a large skillet over medium-high heat, sauté onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes. Remove from the heat.

2. Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese.

3. In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie shell.

4. Bake at 425 degrees for 10 minutes. Reduce heat to 325 degrees; bake 40 minutes longer or until top begins to brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition: 1 piece: 375 calories, 26g fat (14g saturated fat), 167mg cholesterol, 638mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 14g protein.

Corn Salad

August is the best month for Jersey sweet corn, although it does still taste really good in September and October. This recipe from delish.com includes it in a cold salad perfect for a hot day or here-before-you-know-it Labor Day picnics. You can blanch the corn if you prefer, or serve it fresh and crunchy.

  • 4 cups fresh or frozen corn, defrosted
  • 1 cup cherry tomatoes, halved
  • 1/3 c. crumbled feta
  • ¼ red onion, finely chopped
  • ¼ cup basil, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lime
  • Kosher salt
  • Freshly ground black pepper

Toss all ingredients together in a large bowl, then season with salt and pepper.

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