“South Jersey Jam” Just One of Big Bad Dad’s Homemade Jams & Jellies
Dan Freeman isn’t really big or bad as far as I can tell (although he is recently back from duty in Afghanistan, so clearly he’s tough). But he is definitely a dad to two little girls, one of whom came up with the name Big Bad Dad’s for his line of all-natural jams, jellies, and fruit toppings. I was happy to make the acquaintance of Dan, his wife, and his jams at the Princeton Farmers Market. I was drawn in by his imaginative combinations, like this curried carrot butter:
But what most piqued my interest was his South Jersey Jam, a savory blend of tomatoes, peppers, and garlic seasoned with lemon juice. It’s fresh tasting and nicely balanced – not too heavy on the garlic. Here’s what Freeman says about it: “This jam was born when my friends and I were taste testing a tomato jam I had made. We started by adding a little bit of this and a little bit of that next thing you knew I had the flavor of the old neighborhood. Great on hoagies, hamburgers, hot dogs, eggs, or whatever you can imagine. Enjoy the flavor of the old neighborhood.” Hoagies? Instead of subs? Clearly, the man hails from South Jersey.
Big Bad Dad’s flavors reflect the seasons, and often sell out. Blackberry Basil Jam should be available soon; Blueberry Lime already is. Fall flavors include Cranberry Horseradish, Pear Chocolate, and Pear Ginger. Hotheads will enjoy Orange Habanero Marmalade and Hot Pepper Jelly but will have to wait for Inferno Jam to come back online.
Speaking of online, you can order jars ($7 for 8 oz.) through the Big Bad Dad’s website. In addition to the Thursday Princeton Farmers Market, Freeman has a table at the Ocean City Farmers Market on Wednesdays, and some of his jars are stocked at Savory Spice in Princeton.
Trends, Finds, & a Cache of Great Recipes from the Fancy Food Show
Summer Fancy Food Show 2014
My full report on the Summer Fancy Food Show, held a few weeks ago in NYC, is coming out the first week in August in US 1, but in the July 18th issue of the Princeton Packet I preview the trends (e.g., sriracha in everything) and share these four excellent recipes I snatched up that make the most of Jersey’s summer bounty:
– Bibb salad with red onion, oranges, and feta drizzled with super-trendy beet finishing vinegar (you can substitute balsamic)
– Mexican grilled poussins with avocado-tomato pico de gallo. An ideal summertime use for butterflied poussins from Griggstown Farm
– Oven-baked candied bacon with aromatic bitters. This is what my next breakfast or brunch guests can expect to be treated to.
– Maple peach yogurt parfait with granola. Jersey peaches are now in high season, but they reach new heights when paired with Jersey maple syrup from Hopewell’s Sweet Sourlands Farms.
The full the recipes and details here.