Strawberries and BYOs

First off, this is my first blog post so be gentle with me.  I'll try to accomplish a couple things when you read these posts but not necessarily all at the same time or even in the same post.  I'll share what I believe to be pertinent at the moment with respect to cooking in the season; share something that I've experienced that may be informational or instructional that may be trending; share experiences I've had throughout my career that I believe may shed light or add insight on something that is current.

The one thing I always seem to let slip by every year is strawberry season in New Jersey.  For those of you who are already familiar with the variety that grows in New Jersey, consider this a reminder, find a buddy and bring them strawberry picking or start talking up the local farmers markets in order to get your fix and to spread the word.

Everybody else, strawberries in New Jersey are one of the most remarkable events that happens throughout the seasons right along side the Hot Air Balloon Festival or The Hunt.  These remarkable berries are of a variety that are usually small in comparison to what you would pay for in any market.  The thing is, because they have such a short season they mature quickly, are not bloated with water and pack remarkable flavor.  It's not every year the conditions are right for growing delicious New Jersey strawberries but I can bet you that the first time you bite into one of these berries, in a small way, it will change your life for ever. So, find a farmers market. Let them know you're looking forward to the season and that you will definitely buy some strawberries.  Every farmer I've talked to about growing strawberries either says so with a broken heart or a smile.  It's one of those crops nobody expects to be grown in New Jersey, consequently know body asks. It is important to encourage farmers and markets to grow or stock New Jersey strawberries because the season is so short the conditions have to be just right or else the whole undertaking is just a completely dicey affair. But just like any business, if you show them there is a demand they will appear.  The price is generally on par with what you would find in the stores but if you get them at the right time, fresh off the vine, the flavor is unequalled. It is the epitome of locally grown because there is nothing else like them. The season for picking is May and June. Four or five years ago, I promised a local grower, who grew them just for fun, that I would buy everything he wanted to sell. When I eventually made them into jam, all I did was add a little pectin because the flavor and sugar level was already spot on. They are beginning to grow now.  I became aware of this because the wild variety I have growing in my yard are beginning to show foliage. And if the amount of growth could be an indicator, this is going to be a great year for strawberries...that is actually a wish more than a prediction.

Lastly, this past weekend I had the pleasure of going to a recently opened Thai restaurant in Springfield, NJ, Thai Amarin in General Green Mall. Probably 40 seats, BYO. Food, delicious. service, excellent. Above and beyond.  The server was even ready with a new frosty mug for every beer my wife and I opened but this is not a restaurant review.  This is an appeal to anyone who has found a new favorite little place somewhere.  Don't keep it a secret.  Post it on Facebook, Twitter, Yelp, Four Square and if you don't have any of these accounts it may be important for you to have one unless you enjoy asking yourself " I wonder what ever happen to that place, you know, the one we used to love with the..." In this market if you're not championing the places you frequent, specially if they are trying to cut their teeth in this market on top of them being a BYO, you're basically lending to their demise.  Small, finely crafted BYO's are an endangered species in New Jersey for many reasons. Compound that with this economy and you're looking at a proprietor that's got a serious pair of stones.  The single biggest problem with foodies, who I love dearly, is that when they love you are their newest, bestest secret that they share very preciously with a chosen few. But when they don't get the experience they believe they should have had they complain loudly and often with anybody. All it takes is one or two bad post to undo a newcomer's momentum. But if all the other people who had a great time had posted, you wouldn't be wondering where that favorite place of yours went to. Change the equation. Compliment loudly and often. My point is that a badly run place will find its way out of the market just as quickly as a remarkable place that nobody champions when it comes to BYO's.

If you're reading this last bit, I sincerely appreciate you taking the time to read my first post. I wouldn't usually say something like that out loud except that I think we've bonded,just maybe a little. If this was a date, I'd definitely be looking to make out right now...until next time.   P.S. The picture in the post is from last year or maybe the year before and is the sole reason Danny Devito and I are friends on Facebook; and the only affiliation I have with Alstede Farms in Chester or Thai Amarin in Springfield is as a grateful customer who is saying so.