Left at the Fork

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Day: May 11, 2015

Chocolate-covered strawberries are just one of the many strawberry treats available at the festival.

West Virginia Strawberry Festival, Buckhannon WV, May 9th through May 17th 2015

May 11, 2015 / / 0 Comments

Homemade ice cream and strawberry shortcake, plus homemade old-fashioned sugar cookies, at the Chapel Hill United Methodist Church; strawberry pancakes and sausage at the First United Methodist Church; rib eye steak sandwiches and strawberry shortcake presented by the 4-H on the Episcopal Church lawn; homemade strawberry shortcake offered by the ladies of the local American Legion. Yes, it’s time for the West Virginia Strawberry Festival in Buckhannon, which began Saturday and continues through Sunday, May 17th. Continue reading

Springtime on a plate: Summer Pea Ravioli, made with ricotta from Lambertville, mint, pea leaves, asparagus tips, lemon zest, and shiitake

Checking In at: Trap Rock Restaurant & Brewery, Berkeley Heights NJ

May 11, 2015 / / 0 Comments

On April 11th, a fermenter over-pressurized overnight and exploded, rupturing a gas line and blowing through the wall to the outside of the restaurant. Thankfully nobody was injured, and the fire department arrived in time to shut off the gas before it had a chance to ignite. Trap Rock managed to reopen for dinner that night but they have not been able to brew beer since. Repairs to the brewing system are ongoing. This was our first visit to Trap Rock since the accident, and everything seemed as it always was. Continue reading

Curds and whey, destined to become America's great blue cheese

Blue in Newton

May 11, 2015 / / 0 Comments

French has its Roquefort, Italy its Gorgonzola, Brits are proud of their Stilton and, yes, America has as much reason as anyone in the world to boast of their own blue cheese, made by Maytag Dairy Farms of Newton, Iowa. The superlative cheese has been handmade since the first batch emerged from the aging cave in 1941. Kiran Sood, writing for The Gazette, an Eastern Iowa newspaper, takes a look at how blue cheese is made on the peaceful 600 acres of the Maytag Dairy.

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