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Asparagus

FOOD
April 5, 2000 | By Marilynn Marter, INQUIRER FOOD WRITER
California easily outgrows New Jersey in asparagus, with harvests from 30,000 acres and about 70 percent of the national crop, compared with the 1,000 acres planted in the Garden State. Still, New Jersey remains at the heart and soul - and future - of asparagus growth. The Jersey Giant hybrid is the most widely used variety in the country. And another seed developed at Rutgers - the Jersey Supreme - is likely to hold that distinction several years hence. "We will be releasing the new seed to growers this year," said Steve Garrison, a specialist in vegetable crops with Rutgers Cooperative Extension.
FOOD
April 4, 1999 | By Craig LaBan, INQUIRER FOOD WRITER
When April comes to Chateau du Fey, its grumpy gardener emerges from the hibernation of his musty cottage. Like the buds of his blossoming fruit trees, he begins to shed the month's early frost. All is well with spring and Monsieur Roger Milbert: The asparagus is on the rise. "When the asparagus finally shot up out of the ground, you would have thought company was coming," writes Amanda Hesser in her lyrical cookbook-memoir, The Cook and the Gardener (Norton). "Monsieur Milbert's expression brightened, he stood up straighter, he weeded, he raked, he even got his hair trimmed and noticeably bathed.
NEWS
April 19, 1998 | By Catherine Quillman, INQUIRER CORRESPONDENT
At age 31, artist Michael Doyle is committed to painting a single subject - and it's not the Western desert or the rocky coast of Maine. Doyle's subject doesn't seem that picturesque: It is a South Jersey farm operated by four spry sisters in their 80s. The sisters - Emma, Elizabeth and Christine Kugler and Sophie Kugler DeZwart - have lived on the farm in East Greenwich Township, Gloucester County, all their lives. To visitors, they recite the crops they used to grow: cantaloupes, peppers, tomatoes, corn, sweet potatoes and hay. Now, they like to say, they have a resident artist.
NEWS
April 19, 1998 | By Catherine Quillman, INQUIRER CORRESPONDENT
At age 31, artist Michael Doyle is committed to painting a single subject - and it's not the Western desert or the rocky coast of Maine. Doyle's subject doesn't seem that picturesque: It is a South Jersey farm operated by four spry sisters in their 80s. The sisters - Emma, Elizabeth and Christine Kugler and Sophie Kugler DeZwart - have lived on the farm in East Greenwich Township, all their lives. To visitors, they recite the crops they used to grow: cantaloupes, peppers, tomatoes, corn, sweet potatoes and hay. Now, they like to say, they have a resident artist.
NEWS
February 13, 1998 | by Jenice M. Armstrong, Daily News Staff Writer
Baba Taiye Renfrow is a major player in the black professional social scene. He knows where the in-crowd is hanging this week and where it's headed the next. If there's a party going on, Renfrow's there. Renfrow, 28, first blazed his way into Philly's social scene back in the early '90s, when he staged a number of large parties in the Penn Tower Hotel and at First District Plaza. Then, last year, Renfrow organized several First Fridays for black professionals before selling his mailing list to a competitor.
NEWS
May 28, 1997 | by Beth D'Addono, For the Daily News
The only thing South Jersey has more of than Italian restaurants is diners. Many of these Italian eateries are cut from the same cloth - one crowd-pleasing Amer-Italian bistro is virtually indistinguishable from another. Which makes Giumarello's that much more of a find. This Haddon Heights restaurant is more than a cut above the crowd, as we found out during a recent weeknight visit. Located in what was once a private home (and later a hair salon, Giumarello's is a family affair for chef/owner Sam Giumarello, 30. His mother Rosemary, his wife Jennifer, and his brother Gian are all busy in either the front or back of the house.
FOOD
May 11, 1997 | By Joan Drake, FOR THE INQUIRER
Pan-searing is a fast method of cooking salmon that seals in the juices and creates a crisp, golden top crust. The technique calls for a well-seasoned cast-iron skillet, and, because such high heat is used, a spatter guard to cover the pan and an exhaust fan to handle the steam and smoke are recommended. By heating the skillet empty, you reduce the oil needed to coat the bottom to only a teaspoon. If you prefer salmon rare in the center, you can reduce even the cooking time. If you don't find hazelnuts in the baking section of the supermarket, buy them at a health food store.
FOOD
May 7, 1997 | By Bev Bennett, FOR THE INQUIRER
Given the usual poetic descriptions of asparagus, you might think it's just a pretty face in the produce department. Not so. Asparagus isn't a nutrition lightweight. There's a lot of interest now in folate, a B vitamin that is a possible preventive for neural-tube defects in babies. A serving of six asparagus spears supplies about two-thirds of the folate that adult women should have each day. That serving also has more than 10 percent of the vitamin C that adults need every day and contributes some dietary fiber and iron as well.
FOOD
May 4, 1997 | By Bev Bennett, FOR THE INQUIRER
I used to buy into the Mother's Day fantasy of breakfast in bed. You know the deal: pot of coffee, muffins or scones, and first crack at the Sunday paper. But no matter how hard I tried to stay in bed, I was out with the kitchen clatter. Not that I was concerned the kitchen would be demolished in my absence, but as a cook I'm often unable to let go. If there's cooking to be done, I want to be there. So my husband and I have compromised. We'll prepare a sumptuous Mother's Day - this year, next Sunday.
FOOD
May 26, 1996 | By Kathleen Desmond Stang, FOR THE INQUIRER
Here in the Northwest, Memorial Day weekend tends to sneak up on us. The rains abate and the time arrives to haul out the grill for the first backyard barbecue of the season. Which is pretty much the way it's been this year in the Northeast. But there's still time to get ready for healthy holiday eating, focusing on salmon and asparagus. Seattle seafood expert Jon Rowley considers salmon the best fish for an early summer barbecue. "Everybody cooks salmon in the summertime," according to Rowley.
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