3 cups fresh corn kernels
2 medium sized yellow pepper
4 large yellow beefsteak tomatoes
2 shallots, peeled chopped
½ cup sherry vinegar
4 Tbsp. extra virgin olive oil
kosher salt, to taste
Cut the corn kernels off the cob. Deseed the peppers and quarter. Quarter the tomatoes. In a blender, pulse in small batches to combine the corn, tomatoes, peppers, shallots and vinegar. With the blender running, add the olive oil in a slow steady stream through the opening in the blender lid until the soup has a smooth consistency. Served chilled.
Summer Jersey Caprese Salad
4- 2ounce balls of Fresh Buffala Mozzarella
2 Easter egg radishes, thinly sliced
2 large Jersey tomatoes, sliced
8 grape tomatoes, halved
8 cherry tomatoes, halved
3oz garlic scapes, blanched and sliced
4oz English cucumbers, sliced
4oz lemon cumbers wedges
8 leaves of fresh basil
¼ cup white balsamic vinegar
½ cup extra virgin olive oil
1 tsp mustard
Salt and pepper
Slowly whisk the olive oil into the vinegar and mustard. Season the vinaigrette with salt and pepper to taste.
Place the radishes, tomatoes, garlic scapes, and cucumber in a bowl and dress with 2 Tbsp. of the Balsamic vinaigrette.
Plate the salad with a ball of mozzarella per serving.
Day Boat Fish Tacos
12 oz fresh day boat white fish, such as Tile Fish, portioned into 8 – 1.5 oz strips
OR 12 oz. Shibumi Farm oyster mushrooms
½ cup evoo
¼ cup lime juice
zest of 2 limes
¼ cup cilantro
1/Tbsp chili powder
Kosher salt and freshly ground black pepper, to taste
8 flour tortillas
2 cups green cabbage, shredded
2 cups red cabbage shredded
3 tricolor carrots, julienned
6 radishes, julienned
extra virgin olive oil
¼ cup lime juice
salt and pepper
1 jalapeno pepper
2 Tbsp water
2 Tbsp white balsamic vinegar
2 Tbsp granulated sugar.
Cut the jalepeno into rounds and put in a small bowl. Heat the water vinegar and sugar to dissolve sugar. Pour over the jalapeños. Allow to cool completely.
Spring Onion Crème
1 bunch spring onion tops or Terhune scallions, charred on the grill
1 bunch garlic scapes or 3 garlic cloves wrapped in a tin foil packet, charred on the grill, divided
2 cups sour cream
extra virgin olive oil
salt and pepper
In a food processor, blend the charred onions and scapes or 2 cloves grilled garlic, with a little olive oil to make a smooth puree. Season with salt and pepper and fold into sour cream.
Preheat a charcoal or gas grill.
In a bowl marinate the fish with the olive oil, lime juice, zest, cilantro, chile powder, salt and pepper. Cover with plastic wrap and refrigerate for a half hour.
Prepare the slaw, pickled jalapeño and crème recipes. Refrigerate until you are ready to serve.
Wrap tortillas in tin foil. Warm them in a 300 degree oven for 5-6 minutes.
Lightly oil the grill grates. Cook the fish 1-2 minutes per side.
Assemble tacos with fish on top of the warmed tortilla, then the slaw and some crème on top. Garnish with pickled jalapeno.
Side of Terhune Sweet Corn “Mexican style”
4 ears or corn, boiled or grilled
1 cup mayonnaise
1 clov garlic, grilled
-1/4 cup cotija cheese or parmesan cheese
-1/4 cup cilantro leaves
– red chili powder to taste
-4 wedges of lime
Smear mayonnaise on corn, sprinkle with cilantro, cotija cheese, and chili powder on top to taste. Serve with a lime wedge
3 cups all purpose flour
1 tsp kosher salt
1 tsp. baking powder
¼ tsp. baking soda
1cup vegetable oil
2 ¾ cup granulated sugar
1 Tbsp. vanilla extract
2 cups zucchini, shredded
1 pint blueberries
Preheat the oven to 325 degrees F.
In a bowl whisk together the flour, salt, baking powder and baking soda.
In another large bowl, whisk together the sugar, vanilla, eggs and oil. Fold in the shredded zucchini until combined.
In three additions, whisk the flour mix into the wet ingredients. Fold in the blueberries.
Spray and flour a bundt mold or 9” cake pan and pour the batter in. Bake for 20 minutes. Then rotate the pan and bake for another 15 minutes. Let the cake cool completely before removing from the molds.
Lemon Vanilla Syrup
2 cups granulated sugar
1 cup water
2 vanilla beans
3 lemons, zested
In a small sauce pan, combine the sugar water, vanilla beans and lemon zest. Bring to a boil. Make sure to stir every so often. Pour into a heat proof container to cool to room temperature.
Candied Lemon Rounds
3 lemons (thinly sliced with the seeds removed)
3 cups granulated sugar
3 cups water
Preheat the oven to 275 degrees F.
In a small sauce pan, bring the water and sugar to a boil.
In a 13×9 pan, layer the lemon rounds to slightly overlap like shingles. Slowly pour the sugar water over the lemons, making sure they don’t lose formation to much.
Place a piece of parchment right on top of the lemons and cover the pan with foil.
Bake the lemons for 1 hour. Let them sit at room temperature to cool down and then store in the fridge with some of the liquid.
Assemble the Dessert Cut the cake to your desired size. Drizzle the lemon vanilla syrup on top along with some fresh blueberries. Finish by adding the candied lemon rounds.
It is that time of the year again when Sustainable Lawrence is working on this year Fun(d)raiser “FARM TO TABLE”. Please SAVE THE DAY: Thursday, July 21st, 2016 at 5:30 pm at Terhune Orchards at 330 Cold Soil Road, Princeton, NJ 08540. Payment can be made through the Paypal buttons below.
Cocktail and Hors d’oeuvres Hour
Gazpacho Shooters with whipped Terra Momo Olive Oil
Huacatay marinated Dutch heart Anticucho with parsley sauce
Tempura fried zucchini blossoms sheep ricotta, tomato and spring onion coulis
Figs wrapped with Prosciutto
Cold corn gazpacho shooters
Watermelon cups and melon salsa
Peach Wine Slushie
(High West Peach Vodka, Titos organic vodka Terhune peach puree and Just Peachy peach wine)
Terhune Orchard Sangria
Summer Jersey Caprese salad
Wine pairing: Farmhouse White
Grilled Jersey Day Boat Golden Tile Fish Taco
Shibumi Farm Oyster Mushroom Taco
with Cabbage and Tricolored Carrot Slaw, Charred Spring Onion Crema
Terhune Sweet Corn “Mexican style”
Wine pairing: Vidal Blanc
Dry Aged PA/NY Sirloin Rosemary garlic crust, Peperonata, Jimmy Nardello Peppers, Smoked Blue cheese Mousse
Wine pairing: Chambourcin
Bourbon Brined Quail ‘Al Mattone’ Yellow Corn Spoonbread, smoked buttermilk corn Puree, Jersey Peach and Corn Salsa, Charred Peach Barbeque Glaze, Blistered Shishito Pepper
Wine pairing: Barn Red
Blueberry Zucchini Cake with Lemon Syrup, Terhune Blueberries, Candied Lemon Rounds
Wine pairing: Blossom White
Payment for an individual
Join us for a ride through Lawrence Township, NJ on Sunday, June 5, 2016 at 10 am. Please click on the route map below for a larger image. If you have any questions, please write to Ed at firstname.lastname@example.org. Pete Garnich from Knapp’s Cyclery Inc. will offer some safety tips before the ride start.
NOTE: SUSTAINABLE LAWRENCE RECOMMENDS TO RIDE EITHER A HYBRID OR MOUNTAIN BIKE FOR THIS RIDE
Ralph Copleman was a Lawrence resident and one of the founders of Sustainable Lawrence. Ralph was an avid cyclist who biked all over town and even clear across the US.
Sponsored by the Lawrence Historical Society, Sustainable Lawrence, Greater Eldridge Park Neighborhood Association, Trails, Open Space & Stewardship Advisory Committee, Greater Mercer TMA, Lawrence Nature Center, Environmental Resources and Sustainability Green Advisory Committee, and Knapp’s Cyclery Inc.
The 10th Annual Living Local Expo is coming up from 11am – 4pm on Saturday, March 19, 2016 at the Rider University Gymnasium. At the Expo you and your family can meet your neighbors and catch up on everything green and local. Organized by a volunteer committee from the Mercer County Sustainability Coalition, the Living Local Expo brings a wide variety of resources each year to educate and inspire residents to live a healthy and sustainable life. More details are available at www.livinglocalexpo.net.
Our communities have worked together to bring you the vendors and nonprofits, the speakers and resources where you can learn about what you can do to live a more eco-friendly lifestyle.
We are an alliance of the green teams and sustainability organizations in Mercer County New Jersey and the Mercer County Office of Economic Development and Sustainability. Formed in 2013 to better coordinate the various green teams and sustainability organizations around Mercer County, the Coalition works to promote a regional and collaborative approach to sustainability initiatives. Environmental issues know no regional boundaries. From our air and water quality, to transportation, to trash and recycling, these issues are common to all of the municipalities within a region. It simply makes sense to promote sustainability regionally and to tackle issues together. By uniting together coalition members can become greater than the sum of their individual parts.
Our mission is to connect you and your family to the local vendors and resources that can help you to live more sustainably.
The Mercer County Sustainability Coalition
Ewing Green Team
Hopewell Valley Green Team
Lawrence Green Team
Trenton Green Team
West Windsor Green Team
East Windsor Green Team
The Mercer County Office of Economic Development and Sustainability
Please join us for our first monthly meeting for the 2015-2016 season.
Terhune Orchards – Wine Tasting room
330 Cold Soil Road, Princeton, NJ
Mike Hornsby, Chairman of the West Windsor Township Environmental Committee will present the Town Climate Action Plan for West Windsor.
At the end of the presentation there will be some time for questions and answers.
Cheese and crackers and the first of round of Green Drinks are free.
For more information call Pam at  924-4782.
It’s that time of year again. The days are getting longer even if the temperatures aren’t getting warmer. Everyone is looking forward to the arrival of spring and . . . the next annual Mercer County Living Local Expo! It’s a great time to meet your neighbors and find out more about what is happening in our community.
There will be vendors with tasty local food and produce, organizations working to promote health and wellness in our environment and community, and businesses in the area who are working to achieve sustainability in the products and services they provide.
Most of all, the Expo is a place to meet and share ideas for how to build our community around and ways to get involved. Come to this event so that you can be energized and inspired by what your neighbors are doing to work towards sustainability in their own lives and in the places where they work.
There will be something for all ages, so bring the whole family!
Where is it? The National Guard Armory on Eggert’s Crossing Road in Lawrence. If you’ve never been there, you should check it out!
When? 11-4 on Saturday, March 28th
Who’s going to be there? Vendors, local organizations, speakers, farmers, friends
Why? Because you love Mercer County!
See you there!
The Arizona Super Bowl Host Committee has teamed up with Super Bowl XLIX to announce the first “Reduced Waste Challenge,” which will be held during the festivities accompanying the Super Bowl in the middle of downtown Phoenix.
The organization planning the Super Bowl-related festivities is encouraging vendors, business owners and visitors to use recyclables and reusable products to eliminate waste.
Composting will also be introduced on-site; bins will be set up by the Phoenix Department of Public Works. Food collected will be converted into compost. Volunteers will be on hand to assist attendees and ensure the materials are tossed into the correct bins.
This organics waste pilot program will serve as a test for the city of Phoenix as well as future sporting events. Because it is the first time organics collection will be introduced at the Super Bowl, the project will set a precedent for games to follow. The goal set for the “Reduced Waste Challenge” at this Super Bowl is to achieve an 80% diversion rate.
Source: Waste Dive