WHAT’S FOR LUNCH? A CLUB WE DIDN’T ORDER

no joes clubPieHole was bested by the immensity of this turkey club at No Joe’s Café. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumRed Bank’s protean coffee house, No Joe’s Café, is once again trying something new.

Born in the depths of the town’s ‘Dead Bank’ phase, the Broad Street stalwart has been through a number of repositionings in recent years. It was seen most recently here on PieHole when owner Mike Tierney brought on a pastry chef after a short-lived rebranding of the place as ‘Beasty Burgers.’

Late this summer, the business underwent yet another transformation, and now the kitchen, helmed by chef Keith Genovese, is focused on churning out lunchtime staples with a new menu that features salads and sandwiches.

This one deserves to work.

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RED BANK: TOMATOES EARLY; MOST ELSE, LATE


A quick tour of the Farmers’ Market, as seen on June 1. (Video by Gerda Liebmann. Click to pause.)

By JIM WILLIS

morsels mediumRed Bank Farmers’ Market regular John Hauser of Hauser Hill Farms in Old Bridge tells PieHole that the long, cold winter has set produce availability back by about two weeks.

“It was cold through April and May, and we’re about 10 to 14 days behind schedule,” says Hauser. The upshot is that vegetables such as green zucchinis and kirby pickling cucumbers that are typically available by the last week of May are hard to find out in the fields this week.

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RED BANK: VIA45 CHEFS GO TO MARKET

via45
Chef Claudette Herring slices some of the heirloom tomatoes she and partner Lauren Phillips picked up last Sunday at the Red Bank Farmers Market. Below, Herring and Phillips at Via 45, their Broad Street restaurant. (Photos by Jim Willis. Click to enlarge)

By JIM WILLIS

via45 (4)“We’re going to miss the tomatoes. And the corn. The corn was so sweet this year,” chef Claudette Herring of Red Bank’s Via45 says wistfully of the change of seasons. “We’re not going to have corn like that in the winter.”

Herring and Via45 chef Lauren Phillips did some shopping at the Red Bank Farmers Market last Sunday to get a read on what’s available as we teeter from summer into fall.

The chefs suggest keeping an eye out for the last of the season’s heirloom and grape- or cherry-sized tomatoes, and found some large yellow varieties at the market.

“These tomatoes are beautiful, and they won’t be around much longer,” says Herring.

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IN SHREWSBURY, CULTIVATING COMMUNITY

Della Benevides stakes a tomato plant in one of the “Plant a Row” plots designated for the needy. Below, a hot chili pepper. (Photos by Danielle Tepper. Click to enlarge)

By DANIELLE TEPPER

Fair Haven’s had one for decades. Tinton Falls has had one since 2009, and Red Bank, after much baring of teeth, appears about to finally get one.

Community gardens have become widespread as places where neighbors can kneel side-by side in the dirt and cultivate homegrown veggies together. Now, Shrewsbury has joined  the trend with a month-old mini-farm that is already yielding eggplant, peppers and more.

“This was our whole point, that it improves the quality of life in the community,” said Maureen Collins, President of the Shrewsbury Garden Club.

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