JF Love 3

Ben Menk (left), General Manager of the Farm and Fisherman Tavern in Cherry Hill shows Secretary Fisher some of their dishes featuring Jersey Fresh ingredients.

New Jersey Secretary of Agriculture Douglas H. Fisher kicked off the new social media campaign, #JerseyFreshLove, during a stop at the Farm and Fisherman Tavern in Cherry Hill. Fisher wants to hear from Jersey Fresh produce fans about where they get their New Jersey grown fruits and vegetables, how the produce is being used and their favorite farms to visit.

“Jersey Fresh is 31 years old this year and more popular than ever,” said Douglas H. Fisher, New Jersey Secretary of Agriculture.  “By this time, people are anxiously awaiting their favorite Jersey Fresh fruits and vegetables and looking forward to visiting their favorite markets and restaurants to find Jersey Fresh items.  We want everyone to share their photos from these experiences on their social media channels.”

The Department is looking for people to share their love of Jersey Fresh through photos by posting images of Jersey Fresh fruits, vegetables or dishes; a local farmer, farmers market or roadside stand; a favorite restaurant that serves Jersey Fresh and Jersey Seafood dishes; a visit to a winery; or agritourism adventure. Also posting spottings of the Jersey Fresh logo or share a recipe. Include the hashtag #JerseyFreshLove in all your posts about Jersey Fresh.

Each week the Department will gather some favorites into an album and share them.

The Farm and Fisherman Tavern opened in Cherry Hill in 2013 by Josh and Collen Lawler.  In partnership with Chef Todd Fuller, they strive to incorporate Jersey Fresh produce and local meats and cheeses in their menu items.  They source from New Jersey farms, including Savoie Organic Farm in Williamstown, Pinelands Produce in Browns Mill, Springdale Farms in Cherry Hill and Muth Family Farm in Pitman.  They also preserve Jersey Fresh produce to use during the winter months.

Lawler said their goal for the restaurant is to continue building relationships with area farmers and to serve the best ingredients possible.

“Jersey is the Garden State for a reason,” said Lawler.  “There should be an aura about our vegetables and we are proud to have the ability to showcase them on our menu.”

“As a chef, it’s important to use products that are fresh and at their peak,” said Chef Fuller.  “Local food travels less and just tastes better.  It also is important to support local suppliers; this helps maintain regional diversity in cuisine.”