SPORK
S P R I N G 2015
Though several inches of snow fell on the first day of spring, preventing many of us from ushering in the new season with the annual free Rita's Italian Ice celebration, signs of spring have since been popping up all around us. Winter coats are being shed and woolen sweaters put away in favor of shorts and sundresses. Checking the weather forecast for rising temperatures has become an exciting pastime. Lunch breaks and free periods spent basking in the sunshine on the front lawn are becoming more frequent. Crocuses and other flowers are starting to bloom, bringing bright colors and life to gardens and fields! Our Spring 2015 issue incorporates the increasing bounty of fresh vegetables and fruits that local farms are harvesting. With the cold less of a hindrance now, we highly suggest making the six-mile journey to the next town over, Hopewell Valley, for a charming and delicious culinary experience— check out the feature article on Hopewell for our restaurant recommendations! We've also included a quick guide to our favorite stands at the Princeton Farmers' market, a few simple recipes to make for a fun picnic with friends, and our takes on meals from classic literature that we read in our English classes. We have also been working on improving our Instagram account, so make sure to follow us @sporkphs! Enjoy!
SPORK Princeton High School 151 Moore St Princeton, NJ 08540
Editor-in-Chief Janie Kim Staff Emma Bezilla Grace McGuirk
Caroline Smith Eliza Wright
Contributors Noelle Anglade Clara Bazarko Evie Bentch Nicolette Garthe Alexandra Ham Nikita Khatri
Angela Kim Emma Leuchten Karina Lieb Marie Louise James Kelly Qiu Rinat Tal
Janie Kim
Within
03 05 08 12 Princeton Farmers' Market Guide
Spring Picnic
W
hole Earth Center PRINCETON’S NATURAL FOODS GROCERY SINCE 1970
Bringing you the best of the Organic Garden State! LOCAL ORGANIC PRODUCE, ARTISAN FOODS, AND PASTURED MEATS AND DAIRY
360 Nassau Street • Princeton • WholeEarthCenter.com
Hopewell Valley Food Scene
Literary Meals
We'd love to hear from you! Email us with any questions, comments, suggestions at:
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FULPER FAMILY FARMSTAED
TASSOT APIARIES
The honey experts at Tassot Apiaries label their raw honey by the specific flower from which the bees collect. Buckwheat, orange blossom, and, the owner’s favorite, Linden honey, can add subtle flavors to your tea or toast. For a quick energy boost, try a honeystix, a slim tube of honey for just a quarter. With different flavors such as chocolate, watermelon, and cinnamon, sugar never tasted so good!
LES DELICES D’ANNALISE
Candy that isn’t “bad” for you? Though it sounds impossible, Les Délices d’Annelise makes just that! These homemade candies, like irresistible nougat, are ideal for a small indulgence after a meal. Try the fluffy pink marshmallows and imagine dropping them into hot chocolate on a snowy day.
By Noelle Anglade, Alexandra Ham, and Angela Kim
Fulper Family Farmstead is dedicated to creating wholesome, high quality dairy products that can be ordered from farm to plate! You can rest easy knowing this fifth generation family farm treats its animals well. The dairy products are heavenly not only because they are made to perfection but also because the cows live so close to home. Order one of their fresh mozzarella balls and see for yourself how good they taste!
PRINCETON
FARMERS’
MARKET
Visiting the Princeton Farmers’ Market on a brisk Thursday inside the Princeton Public Library during winter, it’s hard not to reminisce about the warmer spring days ahead when the market is outside. Nevertheless, the warmth of the smiling faces behind stands and the smells of delicious, local food takes those thoughts away from your mind and directs you to what’s for sale. There is a wide variety of vendors, selling everything from dishcloths to trail mix. Thus strolling through the market can take time, and one can easily be caught in the excitement of trying new foods or talking to the business owners; so to help, here are a few places we recommend.
NUTTY NOVELTIES Nutty Novelties puts a spin on classic peanut butter by creating many different types of healthy, natural nut butters, such as dark chocolate almond butter. Any of the spreads would be an exciting addition to a midday snack or a plain breakfast! Our favorite, butterscotch peanut butter, would be especially tasty on ice cream. All the products are made without preservatives or salt so they can be eaten guilt free!
LILLIPIES This bake-to-order company uses only local ingredients in its delicious treats, including donuts and cakes. After taking a bite into one of their beautifully presented cookies, it’s impossible to not fall in love. We recommend ordering a box of their signature Lillipies, bite-size apple and blueberry tartlets!
PICKLELICIOUS
Nothing is more refreshing than walking around Princeton Farmers’ Market on a warm summer day with a crunchy pickle on a stick from Picklelicious! Big barrels of bobbing treats got us hooked on the half-sour variety which had just the right amount of tartness. This tri-state franchise also sells marinated goodies like mushrooms and olives.
Picnic
What better way to celebrate the warmer spring days than a picnic? Grab a basket, a blanket, and an assortment of on-the-go foods for a delightful meal celebrating the warm outdoors with friends and family. For a delicious meal combining savory and sweet flavors, we recommend a traditional banh mi, rosemary grapefruit lemonade, and blueberry swirl cheesecake bars. Made with many bold flavors, the banh mi is a Vietnamese sandwich consisting of a French baguette filled with a variety of meats and herbs. Banh mi lovers look forward to the crunchy first bite, followed by an excitingly spicy, yet cool combination thanks to the Sriracha sauce and addition of mint leaves. The rosemary grapefruit lemonade is tart and refreshing, a perfect compliment to the striking flavor of the banh mi. Finally, for dessert, the blueberry swirl cheesecake bars offer a sweet finish to the perfect picnic.
Rosemary Grapefruit Lemonade Adapted from Small World
Blueberry Swirl Cheesecake Bars Adapted from Brown Eyed Baker
2 eggs, at room temperature Âź cup sour cream
batter.
Recipes compiled by Clara Bazarko, Evie Bentch, Nicolette Garthe, Nikita Khatri, and Kelly Qiu
BANH MI
Adapted from Charles Phan Makes 3 sandwiches 1 tablespoon salt 1 tablespoon sugar ¼ cup raw unfiltered apple cider vinegar ¼ cup water 1 teaspoon salt 3 carrots 3 tablespoons mayonnaise 1 tablespoon soy sauce 1 to 2 tablespoons Sriracha sauce (depending on how spicy you like it) ½ inch piece of ginger, finely chopped ½ French baguette 1 ½ pound skin off pork belly ½ European seedless cucumber ¼ cup cilantro leaves ¼ cup mint leaves PORK BELLY 1. Rub pork with salt and sugar and cover. Refrigerate for minimum of 6 hours, and maximum 24 hours. 2. Take out of fridge and put in 450 ℉ oven for 30 minutes, then turn heat down to 275 ℉. After, bake for another hour until tender but not mushy. Baste twice while cooking. 3. Let belly cool for about 15 minutes then slice thickly. PICKLED CARROTS Boil the water, vinegar and salt. Shred the carrots and add them to the liquid. Let stand until softened, about 30 minutes. Drain well. SAUCE In a bowl, mix together the mayonnaise, soy sauce, sriracha, and ginger. ASSEMBLY Slice the baguette and spread the cut sides of the rolls with mayonnaise mixture. Layer the pork belly on the bottom halves. Top with thinly sliced cucumber, cilantro leaves, mint, and pickled carrots.
Over the river and through the woods lies . . .
Hopewell Valley is not your typical New Jersey town. Located just 20 minutes away from Princeton, it is a haven of incredible and inventive restaurants that reflect its neighborhood-based, friendly style. On the main road, East Broad Street, different restaurants line the sidewalk, each boasting a unique style that strongly shows Hopewell's farmhouse roots. The town itself is ringed with expansive, sprawling farms that pro-
vide many regional restaurants with fresh produce. As the seasons change and new fruits and vegetables become locally available again, these restaurants likewise shift to show the new bounty on their menus. But Hopewell has not always been this sanctuary of delicious food. “When we moved here 20 years ago, it was a sleepy little town with a lot of antique stores, [with a] pizzeria on both ends
Hopewell By Karina Lieb and Eliza Wright Visuals by Caroline Smith
and a coffee shop,” said Will Mooney, co-owner and executive chef of the Brothers Moon, a new American restaurant in Hopewell. The Mooneys came to Hopewell in 1995 and decided to take a chance on the small New Jersey town. “[My wife and I] were the first brave souls to come in and say that Hopewell was going to change, and we were the beginning of the change,” Mooney said. They started what other local restaurant owners call a “culinary renaissance” in Hopewell.
The Brothers Moon saw success almost as soon as its doors opened serving their fresh local fare, and this encouraged other restaurant entrepreneurs to start their own businesses in Hopewell. The initial success of the Mooneys' business spread to many others at the dawn of this new age in Hopewell history, starting around 14 years ago. Clark Reed, owner of the Thai restaurant Da's Kitchen explained, “Will Mooney is the Godfather.” They also pioneered the local food movement in Hopewell, receiving fresh
ingredients from farms like Griggstown, Chickadee Creek, and Honey Brook Farms. Next came The Blue Bottle, another American restaurant with a focus on local foods, run by husband and wife team, Rory and Aaron Philipson. “[Blue bottles are said] to keep the evil spirits away. We liked the idea of [warding off] evil spirits in our first restaurant together and also embracing the feeling of the area “We liked ... the being a small, artisfeeling of the tic community,” explained Rory area being a Soon more Philipson. restaurants small, artistic were capitalizing on the new cucommunity” munity, as linary comDa's Kitchen, Sweetgrass, Nomad Pizza, and Brick Farm Market all moved in, creating a true dining destination for anyone in search of a good meal. The first restaurant in Hopewell to serve food that didn't fall under the category of American was Da's Kitchen. Owner Clark Reed wanted to create a Thai restaurant after meeting the Thai chef Da Detoro. “You have this contrast with the new, younger generation—the son, who went to CIA and loves plating— and the old school chef. They battle it out in the kitchen, father [and] son. It is a great dynamic, ” said Reed. At Sweetgrass, chef and owner Sarah Gresko churns out American cooking heavily influenced by her Southern Charleston roots. “It's not stuffy, it's more about the food and having a good time,” said manager Alexander Knechal of the town's southern-inspired dining option. This restaurant aims to elevate the already pristine ingredients
supplied locally to create an even tastier dish. Another Hopewell staple, Nomad Pizza Company, aims to create mouthwatering and highly seasonable brick-oven pizza. “We are very specific. We only make salad and pizza. I think that makes the biggest difference. A lot of restaurants do a lot of things well but nothing really great,” said owner Tom Grim. A new location is coming soon to Princeton Shopping Center, making Nomad's delicious pizza more accessible than ever. Brick Farm Market is another farm-to-table restaurant, but instead of receiving its ingredients from the farms scattered all over the valley,
it has its own farm. “What I like about Hopewell is that our farm is right down the street. We raise our own animals, and I don't think there are many people in the area who do that,” said Executive Chef Chase Gerstenbacher. By raising and growing all of their ingredients, they have full control over the final product, ensuring its deliciousness and healthfulness. The farms surrounding Hopewell have always been an integral part of the restaurants. “Hopewell has built itself around the area's farmland ... [Hopewell restaurants] all source their food from these great farms that are right nearby,” said Knechal. This access to such incredible local produce means that menus are constantly changing to reflect the new seasonal varieties of fruits and vegetables. Will Mooney said, “[It is time] get away from the root vegetables of the winter and go into the fresh spring greens of the spring.” Right now, restaurants are gearing up for the sudden abundance of fresh fruits and vegetables that come with the warmer months. The owners of many Hopewell restaurants also realize that they must appeal to customers from surrounding areas, including Princeton, in
order to be successful. Hopewell's restaurants are largely successful “Hopewell has the small because of town feel built itself that they offer to people from around the cities. “[What big towns or makes us distinct is] area's our lack of corporate farmland” businesses ... It has a small town feel in a great neighborhood,” said Rory Philipson. With the development and urbanization of other central New Jersey towns, Hopewell has remained largely rural. “Princeton is now, for better or for worse, more like a city. It has a much more urban feel. Meanwhile, Hopewell is six miles away and has ... a look into country life,” said Reed. Hopewell's unique environment and group of passionate chefs and owners who inhabit it combine to create an incredible array of restaurants. These restaurants are worth any visit to this charming and quaint town that creates delicious, unique food. Philipson believes Hopewell's small town vibrancy and charm is not going anywhere. “Hopewell is incredibly charming. It's a beautiful little town, and we haven't lost our soul.”
2691 MAIN STREET LAWRENCEVILLE, NJ 08648
Have a wonderful spring season, PHS!
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Cooking with classics
By Emma Bezilla, Marie Louise James, and Rinat Tal
Food plays an important role as a symbol of hospitality and temptation in Homer’s The Odyssey. During one of Odysseus’ many adventures, he encounters Circe, the enchantress of Aeaea. Circe tempts Odysseus’ men with food and hospitality, only to then turn them into pigs. When describing Circe, Homer writes, “on thrones she seated them, and lounging chairs, while she prepared a meal of cheese and barley and amber honey mixed with Pramnian wine, adding her own vile pinch, to make them lose desire or thought of [their] dear fatherland.” We have used the full-flavored combination of cheese and barley in a mushroom risotto, a traditional Italian dish that embodies the full range of flavors in Mediterranean cuisine.
Butter Barley Risotto with Parmesan Cheese Adapted from Bon Appétit Makes 6–8 servings RISOTTO 6 ½ cups low-salt chicken broth 6 tablespoons unsalted butter 1 medium onion 2 medium garlic cloves 2 cups pearl barley (about 13 ounces) 1 6-ounce package 3-inch-diameter portobello mushrooms ½ cup freshly grated Parmesan cheese 1 tablespoon fresh chives 1 tablespoon fresh Italian parsley 1 tablespoon fresh basil
RISOTTO 1. In a medium saucepan, bring the broth to a simmer, then reduce heat to low and cover to keep it warm. 2. In a large and heavy saucepan, melt 2 tablespoons butter over medium heat. Once melted, add onion (finely chopped) and garlic (minced), sautéing until tender (about 6 minutes). After rinsing and draining the barley, add to to the mixture. Stir for about 1 minute until it is coated with butter. 3. To the large saucepan, add ½ cup broth. Simmer, stirring frequently, until the broth is absorbed (about 3 minutes). Add the remaining broth, ½ cup at a time, making sure that the broth is absorbed before adding more. Stir frequently until the barley is tender, but still al dente, or firm, and the risotto is creamy (about 45 minutes to an hour and a half depending on preference). 4. At the same time, melt 2 tablespoons butter in a separate medium skillet over medium-high heat. Prepare the portobello mushrooms before cooking: stem, scrape the gills, and slice the caps of the mushrooms. Add the mushrooms and sauté for about 5 minutes, until soft. Season with salt and pepper. 5. Add mushrooms, Parmesan cheese, herbs, and the remaining 2 tablespoons butter to the risotto, and stir to combine. Season with salt and pepper, then divide the risotto and serve!
The Odyssey
“One cannot think well, love well, sleep well, if one has not dined well.” – Virginia Woolf In All Quiet on the Western Front, Erich Maria Remarque tells of the protagonist, Paul, who is one of many German soldiers fighting in the trenches of World War One. When he goes home for a short leave, he recounts something his sister said: “We might almost have known you were coming, there is just your favourite dish, potato-cakes, and even whortleberries to go with them too.” Here we have found a modern version of the potato cakes, a traditional dish in Germany, and a recipe for the “whortleberry” sauce (blueberry sauce) that can be served with them for a delicious dish straight from the book!
Potato Cakes with Whortleberry (Blueberry) Sauce:
Adapted from The Jewish Holiday Cookbook and Annie’s Eats Makes 20 potato cakes
POTATO CAKES 1. Peel and grate the potatoes and onions and squeeze the excess liquid out of the shreds when POTATO CAKES finished. 2 ½ pounds Russet or Idaho potatoes 2. Mix in the eggs, salt, pepper, and matzo meal (or flour) and let sit for five minutes. If the mix1 large onion ture seems very wet after the 5 minutes add more matzo meal. 3 large eggs 3. In a very large skillet over medium to high heat, heat oil that is about ¼ inch deep until it is very 1 teaspoon salt hot but not smoking. ¼ teaspoon black pepper 4. Press some of the potato mixture into a large serving spoon, then carefully slide it off of the ¼ cup matzo meal or 2 to 3 tablespoons of spoon into the hot oil. Continue the process until the skillet is full, leaving a little room between all-purpose white flour each potato cake. 5. Fry them until they are browned on both sides and crisp around the edges. Drain them well on a SAUCE paper towel and serve right away. Vegetable oil for frying 2 cups fresh blueberries SAUCE 6 tablespoons sugar 1. Combine the blueberries and sugar in a saucepan over medium-high heat. Cook, stirring occasionally, until the berries begin to release their juices. In a small bowl combine the cornstarch with 2 tablespoons of water and the lemon juice and whisk until smooth. Stir the cornstarch mixture into the blueberry mixture. Bring to a boil, then reduce the heat to a simmer and cook for 1 more minute. Remove from the heat, cover, and chill until you serve.
All Quiet on the Western Front
Photos by Caroline Smith
The Great Gatsby Set in Long Island the summer of 1922, F. Scott Fitzgerald’s The Great Gatsby tells the story of mysterious, young millionaire Jay Gatsby as he pursues a love of his past, Daisy Buchanan. The novel is both a characterization of the Roaring Twenties and a social critique of the superficial, opulent high class created in pursuit of the “American Dream.” As Gatsby desperately pursues Daisy, narrator Nick Carraway convinces Gatsby to invite her to tea. Nick describes how Gatsby, though wealthy and charming, doubts himself moments before she arrives, “Together we scrutinized the 12 lemon cakes from the delicatessen shop. ‘Will they do?’ I asked. ‘Of course, of course! They’re fine!’ and he added hollowly, ‘...old sport.’” Here we present our take on the luxurious dessert Gatsby serves during his pivotal encounter with Daisy.
Lemon Cream Tart
Adapted from Bon Appétit Makes 8 servings CRUST 1 cup unbleached all purpose flour ¼ cup sugar 1 teaspoon finely grated lemon peel ½ teaspoon salt ½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes 2 large egg yolks FILLING ½ cup sugar 2 large eggs 2 large egg yolks 1 tablespoon (packed) finely grated lemon peel 1/3 cup fresh lemon juice 2 tablespoons dry white wine (such as Sauvignon Blanc) ¾ cup heavy whipping cream
CRUST 1. Butter bottom (not sides) of 9-inch-diameter tart pan with removable bottom. 2. Blend flour, sugar, grated lemon peel, and salt in processor. Add butter; blend until coarse meal forms. Add egg yolks; blend until moist clumps form. 3. Gather dough into ball. Press onto bottom and up sides of prepared pan. 4. Freeze crust until firm, about 15 minutes. Crust can be made 2 days ahead. Cover; keep frozen. 5. Preheat oven to 400°F. Bake crust 5 minutes. Press up sides with back of fork if falling. Continue to bake until golden, pressing up sides as needed, about 18 minutes longer. 6. Cool completely. Maintain oven temperature. FILLING 1. Whisk sugar, eggs, yolks, and lemon peel in heavy medium saucepan. Whisk in lemon juice and wine. 2. Cook over medium heat until custard thickens and just begins to bubble, whisking constantly, about 5 minutes. Transfer to medium bowl. 3. Cool to just warm, stirring occasionally, about 15 minutes. Gradually whisk in cream. 4. Pour filling into crust. Bake tart until filling is set in center and begins to puff at edges, about 20 minutes. 5. Cool in pan on rack. Refrigerate at least 2 hours and up to 6 hours.
Emma Jane Austen’s classic Emma tells the story of the determined Emma Woodhouse as she navigates the complications of romance in early 19th century England. At the wedding of Emma’s friend, her elderly father, Mr. Woodhouse, who is greatly concerned about his own health as well as that of others, earnestly tries to dissuade the other guests from eating the wedding cake, for “his own stomach could bear nothing rich, and he could never believe other people to be different from himself.” Despite Mr. Woodhouse’s concerns, the other guests have no qualms about partaking in such a sweet treat, and “the wedding-cake, which had been a great distress to him, was all eat up.” We present to you a rich coconut layer cake with a delightful frosting and toasted coconut shavings.
Coconut Layer Cake
Adapted from New York Times Makes 12 servings CAKE 2 sticks unsalted butter, softened, plus more for pans 2 cups all-purpose flour, plus more for pans ½ teaspoon fine sea salt 2 teaspoons baking powder ¾ cup granulated sugar 3 eggs, plus 3 whites 1 ½ cups cream of coconut 1 ½ cups unsweetened coconut milk 7 tablespoons freshly squeezed orange juice 3 cups unsweetened shredded coconut FROSTING 2 sticks unsalted butter, softened 2 cups cream cheese, at room temperature 2 teaspoons vanilla extract 7 ¼ cups confectioners’ sugar 2 ¾ cups unsweetened shredded or flaked coconut, toasted
CAKE 1. Grease 3 8-inch cake pans and dust with flour. Heat oven to 350°F. 2. Whisk together flour, salt and baking powder in a bowl and reserve. Place butter and sugar in the bowl of a standing mixer fitted with paddle attachment and beat until fluffy, about 2 to 3 minutes. Add 3 egg yolks, 1 at a time, beating after each addition and scraping down sides of bowl with spatula. Lower speed and gradually add flour mixture. Batter will be thick and pasty. 5. Whisk together cream of coconut, coconut milk, and orange juice. Alternately add shredded coconut and the orange juice mixture to the batter. 6. In the clean bowl of a standing mixer fitted with the whisk attachment, whip 6 egg whites until soft peaks form. Gently fold into batter. Divide batter evenly among prepared pans. Bake for 45 to 60 minutes. Cool in pans on wire rack until cool, then unmold the cakes. FROSTING 1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese. Add vanilla extract. Gradually add confectioners’ sugar, scraping down sides of the bowl with a rubber spatula. Mix until combined and fluffy. 2. Spread 1/4-inch-thick layer of frosting on top of the first layer of cake. Sprinkle with toasted coconut. Place next cake layer on top and repeat with frosting and coconut. Repeat with the third layer, spreading frosting on top and around sides of cake. Hold cake steadily in one hand and use other hand to pat remaining coconut onto edges of cake.