6th Annual Farm to Table Fun(d)raiser Dinner July 20th

Join the Ewing Green Team at Terhune Orchards on Thursday, July 20th for hors d’oeuvres followed by a five course dinner prepared from local ingredients and wine pairing all set to live music. In its sixth year, the Farm to Table Fun(d)raiser will benefit the Mercer County Sustainability Coalition, a group of Mercer County Green Teams and sustainable organizations including the EGT!

Enjoy cocktails outside at 5:00 p.m. and then head to dinner served in the big red barn at 6:30 p.m. prepared by chefs representing Terra Momo Restaurant Group. Chefs Marco Santana and Joe Voller  from Eno Terra of Kingston,  Terry Strong, Tito Campos and Emily Kirstein from  Mediterra of Princeton and Manny Perez  of soon to open, Albariño in Shrewsbury;  will prepare an exquisite five course, seasonal menu highlighting fruits and vegetables grown at Terhune Orchards and other locally produced ingredients. Each course will be paired with wines from Terhune Orchards Vineyard and Winery.

Throughout the evening Ocean Country Band, a Jersey Shore-based quartet played a mix of country, bluegrass, and rock cover songs. At the end of the night each guest will go home with a bag brimming with produce grown at Terhune Orchards and a commemorative recipe booklet that includes the menu items for this evening’s special dinner.

The Mercer County Sustainability Coalition is an alliance of the Green Teams and sustainability organizations of 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. Members of the Coalition have collaborated on the Mercer Green Fest, the region’s annual “green fair”. The Coalition includes: Ewing, Hopewell Valley, Trenton, Robbinsville, West Windsor, Sustainable Lawrence, Sustainable Princeton, the Mercer County Office of Economic Development and Sustainability and the Stony Brook-Millstone Watershed Association.

We would love to see you there! Tickets are a donation of $100 per person, $150 per couple. They are available online now at http://sustainablelawrence.orgTerhune Orchards is located at 330 Cold Soil Rd., Princeton.

Eat Locally and Support Regional Environmental Progress at the Farm to Table Event

Join the Ewing Green Team in supporting a greener Mercer County at the fourth of Terhune Orchards’ annual Farm to Table Fun(d)raisers. This year’s celebration, held at Terhune Orchards on Thursday, July 23, from 5-9 p.m., will benefit the Green Teams and sustainability organizations of Mercer County.

The event will feature fresh ingredients from local farms prepared by the well-known chefs from the Terra Momo Restaurant Group and the Bent Spoon, celebrating the local food movement and promoting awareness about county-wide sustainability efforts, while raising money to fund them under the auspices of the Mercer County Sustainability Coalition.

HAL_0235The Mercer County Sustainability Coalition is an alliance of Green Teams and sustainability organizations in the County. Formed in 2013 from the nascent irregular meetings of the various green teams and 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.

Guests will enjoy cocktails followed by a five-course meal made from New Jersey sourced ingredients and paired with Terhune Orchards own award-winning wines. Live music will be performed throughout the meal. Diners will be treated to an overview of each course by the chef that prepared it, as well as an explanation of its wine pairing by Gary Mount of Terhune Orchards’ and diners will be sent home with local produce grown right on the farm.

Terhune Orchards is at 330 Cold Soil Road. Cocktails will be served starting at 5 p.m. and dinner begins at 6:30 p.m. Dress is country casual and the event will proceed rain or shine.  Tickets are $100 per person or $150 per couple and can be purchased using the Pay Pal link below or on our Farm to Table Event page. (Our thanks to Sustainable Lawrence for its support in providing the Pay Pal option for payment for this event.)

Date: Thursday, July 23, 2015
Time: 5 PM Cocktails | 6:30 PM Dinner
: Terhune Orchards,  330 Cold Soil Road, Lawrence
Cost: $100 Individual | $150 Couple
Buy Your Tickets with Pay Pal! 


Ewing | Hopewell Valley | Lawrence | Trenton | West Windsor
Sustainable Lawrence | Sustainable Princeton
A partnership of Mercer County communities working together to build a sustainable future and supporting efforts towards certification through the Sustainable Jersey program.

Save the Date! – Living Local Expo on March 28th

The 8th Annual Living Local Expo is in the planning stages!

Sourcing food locally is an essential part of sustainability efforts. Visitors to the 8th annual Living Local Expo in Lawrence on March 28  will have the opportunity to discover the many food resources we have right here in our community. The free Expo will showcase more than a dozen local farm businesses and chefs. The farmers market, the first of the spring season, will feature local fruits and vegetables, meat, cheeses, food and food products.

Visit the farmers market to talk with local farmers about the coming season. Have a locally prepared lunch, soup, chili, bread, cider, fruit and more from local farms and food businesses. Find out about local cheeses, jams and jellies, pickled peppers, desserts, and wonderful flowers. Cooking demonstrations and samplings by local chefs will be offered all afternoon.

After your visit to the market you can check out a presentation on fuel efficient cars and electric bikes.  Area residents with fuel efficient cars will also have their vehicles on display. Walking and biking is the ultimate sustainable transportation, and as a bonus you get your exercise too. At the Expo you can find out about bike trails and walking paths throughout the area.

Newly organized by the Mercer County Sustainability Coalition, a  partnership of sustainability organizations from Ewing, Hopewell, Lawrence, Princeton, Trenton and the Mercer County Office of Economic Development and Sustainability, this year’s Expo will feature hands-on workshops, displays from 90-plus local businesses and non-profits, and the “Ask your Neighbor” table where visitors can hear how homeowners and businesses completed successful energy-efficient projects. Speakers will be on hand to discuss a variety of sustainability issues ranging from local farms, school gardening & projects, to the future of transportation and recycling in Mercer County, and more.

Ask your neighbors about their experiences in green remodeling and energy efficiency projects. Get to know the inside scoop and the incentives that you can still get from New Jersey Clean Energy.

Donate your old bike to The Trenton Bike Exchange, or donate gently used medical equipment to Goodwill Home Medical Equipment, a non-profit that sells affordable medical equipment like wheelchairs, walkers and canes.

This year we are trying to “green” our Green Fair, so don’t forget to bring your travel mug for your drinks.

Stay tuned for more info soon.

Sweet Jersey Corn

By Jo Ann Povia of GardenStateOnAPlate.com

It’s been a glorious year for fresh New Jersey sweet corn. Here are some tips for making the most of the final weeks of the season.

  • The best place to purchase corn is at a local farm selling its own crop. Visit http://www.jerseyfresh.nj.gov for a list of farm stands and farmers markets throughout the county. Our favorites include Kerr’s Kornstand, in Pennington, and Sansone’s Farm in Hopewell. But we recommend you try farms from across the county, they are all deserving of our support.
  • Corn is sensitive to heat. Corn stands should provide shelter from the sun and if you will be transporting the corn for any length of time, or keeping it in your car, make sure you pack it in a cooler.
  • Choose corn that has fresh green husks and moist silk. Pull back the husk to check for plump kernels. If you are buying in a store, do not shuck the corn (no matter how convenient the garbage bin next to the display may appear). The husks protect flavor.
  • Corn is best eaten the day it is purchased. If not, store it tightly wrapped in an air-tight container. Corn freezes well. Blanch whole ears for five minutes, before storing in heavy freezer bags.
  • Corn can be cooked several ways, with or without the husks. Our favorite grill method is to simply pull back the husks and tie them to create handles, remove the silk, and lay them on a hot grill. Turn the ears frequently until the ears develop a nice char.
  • If cooking indoors, corn can be steamed. Bring a pot with about 2 inches of water in the bottom to a brisk boil, place corn in a steam basket and steam for 4-6 minutes.

Corn is extremely versatile. For something different from the standard corn-on-the-cob method of eating corn, try adding corn to salsas or summer soups, mix grilled corn to quinoa and squash, or use it as a topping for salad. Below are two recipes that benefit from the use of fresh corn.

Mexican Street Corn (Elotes)

Adapted by J. Kenji Lopez-Alt, founder of seriouseats.com

I don’t know how I spent decades consuming fresh corn before being introduced to the wonders of Mexican Street corn. I have to admit, that I prefer to eat the best corn, at the height of the season, without even the usual additions of butter and salt. So when I first heard about this dish I was not enthused. But if you’re a purist like me, don’t let the ingredients dissuade you. This is a delicious summer indulgence.

One of the keys to this dish is to use corn cooked directly on a hot grill. The caramelized kernels proved by the char is an essential part of the final blend of sweet and savory flavors. If you can’t find cotija cheese, Italian ricotta salada or Greek feta are excellent substitutes.

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup finely crumbled cotija cheese or ricotta salada (our preference)
  • 1/2 teaspoon ancho chili powder
  • 1 medium clove garlic, finely minced (about 1 teaspoon)
  • 1/4 cup finely chopped cilantro leaves
  • 4 ears grilled corn
  • 1 -2 limes, cut into wedges (for diners to add a squeeze of lime juice just prior to eating)

Combine the mayonnaise, sour cream, cheese, chili powder, garlic and cilantro in medium bowl.
Place grilled corn on a platter and smother with the mixture. Serve with lime wedges.

Corn Cakes

Adapted from David Lebovitz Davidlebovitz.com, who had adapted original recipe from Chez Panisse Vegetables by Alice Waters

I like my corn cakes on the sweet side, served with butter and real Vermont maple syrup. If you prefer a more savory version, reduce the honey and add fresh herbs, such as basil, thyme or cilantro. These cakes pair well with sausage or bacon for breakfast, served with sour cream or alongside a summer salad of Jersey tomatoes and mixed greens.

They also make a great, gluten free alternative to pancakes. (Make sure that your corn flour is certified as manufactured in a gluten free environment.)

Makes 12- 16 corn cakes

  • 1 1/2 cups corn flour (available in large markets, specialty stores and health food stores)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 4 tablespoons unsalted butter, at room temperature, cubed (plus more for frying)
  • 1 cup whole milk
  • 2 tablespoons honey
  • 2 -3 large ears of fresh corn, enough for 2 ½ cups of corn
  • 3 large eggs, separated (you will have one extra yoke)
  1. Heat the butter, milk and honey, in a small sauce pan until butter is melted. Set aside until tepid.
  2. Combine the corn flour, baking powder, salt and chili powder in a large bowl. Create a well in the center, and stir in the melted butter and milk mixture, stir in the milk mixture, 2 egg yolks and the corn.
  3. Beat the 3 egg whites in a mixer until stiff, and then fold into the corn mixture.
  4. Heat some butter in a skillet. Use a large spoon, ladle or scoop to place mounds of batter carefully into the pan. Space appropriately. They will spread slightly depending on the thickness of your batter. Press slightly with spatula if necessary.
  5. The cakes should cook on one side until they brown on the bottom and edges bubble. Flip and cook on the other side until lightly browned – about a minute.
  6. Serve immediately, or place cooked corn cakes in a sheet pan kept in a 200 degree oven until ready to serve.