Salad Days

Our columnist enjoys her pick of Jersey Fresh produce at area farm markets—and harvests a new recipe at a recent summer cookout.

by Jean Hecker

One of the best things about summer is the variety of fresh produce that you can find at the local farm markets. My favorites have always been Levari’s on Harding Highway in Buena, Bertuzzi’s on Tuckahoe Road in Milmay, Muzzarelli’s on Oak Road in Vineland, Brassie’s on Lincoln Avenue, and Malench’s on Sherman Avenue in Vineland. I was on vacation the week of July 4th this year and I hit them all.

Zucchini, corn, tomatoes, peppers, cucumbers, eggplants, radishes! I made all of my favorite dishes and also picked up a single serving of blueberry pie from Rita at Muzzarelli’s and then went over to 5 Points Custard stand and got a scoop of their vanila ice cream—pie-a la-mode—my absolute favorite dessert. I felt no guilt because it was just a one-time thing, and I didn’t have to commit to a whole pie!

When I went to a friend’s house on July 4th, I found another great recipe for cucumbers, one that elevates the simple pickle to a tasty, delectable side dish fit for any summertime menu! Here it is and it is so versatile, that all you can really make it your own.

Scandinavian Cucumber Salad
3 medium to small size cucumbers, thinly sliced (I leave the skin on if using the Kirby cucumbers)
1 red onion, thinly sliced
1/2 cup full-fat sour cream
2 tbsp mixture of finely chopped fresh herbs (I like taragon, dill and parsley)
1 tbsp apple cider vinegar
Salt and pepper to taste

Mix all ingredients together and refrigerate for at least 15 minutes to allow flavors to meld. Serve as an accompaniment to any summer meal.

Jean Hecker is a full-time travel agent at Magic Carpet Travels and a part-time foodie. She has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.

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