’Tis the season for the freshest produce, and with a bushelful of pick-your-own (PYO) farms within 90 minutes of NYC, it’s time to choose from the bounty of corn, tomatoes, peppers and more.
“It’s been a very good growing season,” says Kurt Alstede, who owns Alstede Farms in New Jersey. “Better than last year, despite a late start.” Here are three of our faves — all in, of course, the Garden State. And when you’re done, use them to whip up one of four easy recipes.
Corn of plenty
Alstede Farms
1 Alstede Farms Lane, Chester, NJ; 908-879-7189; alstedefarms.com
The scene: The Disney World of pick-your-own farms, this 600-acre operation is sprawling, hilly and full of family-friendly activities, including pony rides ($7 per child), a petting zoo and a playground. A series of hay wagons stop every 20 minutes near the parking area to shuttle guests around the PYO fields.
The pickings: Hitch a ride over to the corn fields to twist the ears (75 cents each) off the 6-foot-tall stalks. It requires a little more elbow grease than other plants, because their base is quite thick.
“You want to look for ears that are large with a browned silk coming out of the top, real loose and flowing,” says Alec Weissman, 23, the farm’s assistant operations manager.
For lighter lifting, check out the patch of bean plants ($1.99 per pound). Broccoli, beets, rainbow chard, eggplant, zucchini and other vegetables are also
in season (each $1.99 per pound).
The bonus: Don’t miss the big indoor farm store’s house-made ice cream, which includes flavors using farm-picked fruits — and the peach iced tea slushie ($3.99) is a tasty refreshment after a day in the fields. Also on offer are wines (from $16.90), cider doughnuts ($1) and homemade fudge pops ($4.99).
The details: A 90-minute drive from Midtown, or take NJ Transit to Gladstone for a 10-minute taxi ride to the farm. Open daily, 9 a.m. to 7 p.m.; $5 per person. Free admission Tuesday and Wednesday, 9 a.m. to 1 p.m.
The recipe: Goat cheese polenta with fresh corn
Chef Brad Farmerie, who is behind PUBLIC (210 Elizabeth St.) and Saxon + Parole (316 Bowery), shares this easy recipe that uses fresh summer corn to enliven instant polenta.
Blanch or grill 2 ears of corn and cut kernels from cob. Bring 4 1/2 cups of water to a boil, slowly add 1³/₄ cups instant polenta, salt and pepper and simmer until thick, about 5 minutes adding more water if needed. Whisk in 12 ounces goat cheese and fresh corn kernels. Garnish with chopped chives. Serves 4 to 6
The recipe: Roasted string beans
“String beans are one of my favorite things to eat in the vegetable world. They have great depth of flavor,” says chef Franklin Becker of the Little Beet (135 W. 50th St.). “For this recipe, I wanted to highlight the bean, so I chose to add a little spice, some sea salt and lemon to enhance.”
Trim the ends from 7 ounces of green beans. Toss with 2 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, ¼ teaspoon crushed red chili flakes and 1 teaspoon lemon juice. Roast in a 525-degree oven for 6 minutes, then allow to sit for 2 minutes. Serves 2
Tomato time
Schaefer Farms
1051 County Route 523, Flemington, NJ; 908-782-2705; schaeferfarms.com
The scene: As Goldilocks would say, this 225-acre vegetable farm isn’t too big or too small, it’s just right. Owned and run by the Schaefer family since 1948, pretty much everyone working on the premises shares the same last name — and
the same passion for fresh veggies. “We get a lot of locals coming by for groceries before dinner and tours from schools and camps who want to learn about farming,” says Morgan Schaefer, 15, who works alongside her sister Casey, 16, at the register. The bucolic vistas of wide-open fields set against a hilly skyline are another compelling draw, and instead of hiking boots or shuttle fare, all you have to bring is your own set of wheels. Beginning this month, the farm will host its first ever drive-in pick-your-own vegetable option, allowing vehicles to zoom past the parking lot, onto the farm and stop next to the field of their choice. “We’ve never done it before,” says co-owner Chris Schaefer, 55, who is labeling each lot “open to the public” and flagging the fruits and veggies available there. “But we think it will be a nice addition for people.”
The pickings: Drive down to the section labeled “Tomatoes” and twist off one of more than 50 varieties (both heirloom and hybrids) in red, orange and shades of yellow, such as Celebrity and Mr. Stripeys. The farm charges $1.99 per pound, and “that’s a dollar less than some nearby competing farms,” says Chris. (It’s also far cheaper than New York City’s farmers’ markets.)
The bonus: The petting zoo at the entrance to the farm is free for all to enjoy. Put a quarter in one of the feed dispensers and experience the rush of having goats, emus and pigs gallop toward your outstretched hand poking through a fence. “Most of the animals are rescues that people drop off when they can’t take care of them anymore,” says Morgan. “We have ducks and turkeys, too.”
The details: Open Monday through Saturday, 9:30 a.m. to 6 p.m.; and Sunday, 10 a.m. to 5 p.m. The farm is approximately an hour and 23 minutes from Midtown. There’s no charge for PYO entry, or for using a basket or flat the farm provides — only the cost of whatever veggies, fruits or flowers you purchase. They do recommend bringing your own baskets or bags to carry your tomatoes home.
The recipe: Avocado tomato salad
“We eat this at home all the time right now,” says Schaefer Farms’ Renee Schaefer of this quick, healthy dish. “Y’know, summer, trying to stay thin, bathing suits. What’s better than fresh veggies from the farm?”
Combine 1 diced tomato with 1 diced avocado and 1 diced onion. Splash with lime juice and sprinkle with fresh cilantro. Add salt and pepper to taste. Serves 1 to 2
Pep squad
Bader Farms
290 Changebridge Road, Pine Brook, NJ; 973-227-0294; baderfarms.com
The scene: This 20-acre, pesticide-free roadside farm is quite quaint, almost like a neighbor’s backyard garden gone buck-wild with crops. The mostly flat terrain and short walk from the parking lot make it the perfect entry-level pick-your-own experience for those who’ve never played in the dirt before. Grab a basket at the stand in front, then stroll
down myriad neat rows out back and start pulling up whatever you fancy. “We don’t charge any admission and we provide the baskets,” says owner Ivan Bader, 58, who has been running the farm since he was 18. Despite a cold spell early in the season, Bader says, “The peppers have come in great this year, one of the best crops I’ve ever seen.” Mornings tend to be quieter than afternoons, he says, when locals constantly drop by and pick up groceries from the farm stand.
The pickings: Right now the peppers are coming up strong, with bell, jalapeño and Cubanelle becoming plump and turning colorful shades of green in the summer sun ($2.99 per pound). Varieties of pepper plants vary row to row and sit low to the ground, requiring you to squat down to find the best ones, but pulling off each stem is easy and you’ll quickly assemble a peck. “We’re also expecting zucchinis, tomatoes [and] eggplants, and we grow pick-your-own flowers for August,” says Bader. “The soil in Pine Brook is just really great for growing tasty vegetables.”
The bonus: Too much exertion for you? The farm stand offers an array of pre-picked produce, such as Jersey tomatoes, and Jersey peaches (both $1.99 per pound) and hanging plants ($8 each). Plus, jams, jellies and more. No one ever has to know you didn’t work for it.
The details: Open daily, 8 a.m. to 6:30 p.m. Bader Farms is roughly a 55-minute drive from Midtown.
The recipe: Pickled peppers
“This is my grandmother’s recipe,” says Ian Bader, 20, who helps run his family’s Bader Farms. “It’s extremely simple to make, but always tastes good. You can use any kind of pepper, even hot ones. She made it a lot when she was alive and everyone loved it.”
Fill a 1-gallon glass jar up to the neck with peppers and ¼ cup kosher salt. Fill jar up to the halfway point with cold water, fill remaining half with white vinegar. Put a lid on the jar, shake gently to mix and let sit for 3 days. Makes 1 jar.