The names of the group picture from left to right are Joanne Mullowney from Ewing Green Team, Christine Symington from Princeton, Teresita Bastides-Heron and Pam Mount from Sustainable Lawrence and Lawrence Environmental Resources & Sustainability Green Advisory Committee, Joann Held from Hopewell Valley Green Team, Gary Fournier from East Windsor Clean Communities Advisory Committee, Mike Hornsby from West Windsor Environmental Commission, and Mike Winka from Sustainable Lawrence.
Sustainable Lawrence is hosting a Green Drinks, an informal presentation and networking event on May 4 at 7 p.m. in the winery barn at Terhune Orchards. Free admission.
Mike Winka from the NJ State Energy Office will present a program, “What You Can Do To Reduce Your Carbon Footprint.” If you are concerned about climate change, come and hear what you can do to add to be part of a cleaner energy system. Discover the ins and outs of energy audits, alternative energy source. Discuss the benefits for you and our community. Learn how to think local and act local. There will be time to get your questions answered about the latest programs and information that might influence your decisions about energy.
Green Drinks is an occasional series held by Sustainable Lawrence and the Lawrence Green Team to foster conversation and community about sustainability issues.
Terhune Orchards wine and light fare will be available for participants. Terhune Orchards is located at 330 Cold Soil Rd., Princeton.
Lawrence Green Team and Sustainable Lawrence are delighted to announce that Lawrence Township has achieved Sustainable Jersey Silver Certification for 2016. Lawrence Township is one of only 26 New Jersey municipalities that have attained certification at the silver level in 2016. The township was honored at the Sustainable Jersey Awards Luncheon on Tuesday, November 15, 2016 in Atlantic City.
Lawrence has been a leader in the sustainability movement in New Jersey and helped launch Sustainable Jersey in 2000. Sustainable Jersey is a nonprofit organization that provides tools, training and financial incentives to support communities as they pursue sustainability programs. Former Lawrence Township Mayor Pam Mount is chair of Lawrence Green Team and Sustainable Lawrence. She served as chairman of Sustainable Jersey from 2012-2015.
Lawrence was certified at the Sustainable Jersey Bronze level in 2009, 2010, 2011 and 2014. This year the Lawrence Green Team built a partnership with Rider University Professor Dr. Brook Hunter and her capstone seminar students who spent their spring term studying our local sustainability efforts and interviewing local leaders. The students analyzed Sustainable Jersey requirements and wrote reports documenting how Lawrence has fulfilled 35 actions in 11 categories and exceeded the minimum of 350 points for Sustainable Jersey silver certification. The semester long effort brought Rider students, town volunteers and Lawrence Township staff together for a rewarding and fruitful effort in accomplishing silver certifications.
Mayor David Maffei said “I am incredibly proud of the work the Green team, Sustainable Lawrence, our residents and township staff put into our sustainability efforts.”
This is just a reminder for the Big Woods Walk at Rider University this Friday afternoon at 3 pm at the tennis courts. More details and a campus map are linked off of this website: http://www.rider.edu/events/
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.