Joy from “The Bubbly Goat” to represent the State of NJ for Miss Agriculture USA!

Joy From The Bubbly Goat

Miss Agriculture USA is a nonprofit agriculture promotion organization. When Joy accepted the title it felt like one of her dreams came true. She is passionate about agriculture, all aspects of it. Growing up on a family farm, Joy realizes the benefits of supporting local agriculture. You can put a face to a product and you are directly supporting a family, not a huge corporation. She takes that concept to heart as she has her own business, “The Bubbly Goat”. She uses the milk from her family’s herd of dairy goats and creates artisinal Goat Milk Soaps and Lotions from this milk.

Joy, representing NJ Miss Agriculture, is very excited and dedicated to promoting awareness to family run and owned farms. Joy says, ” If we fail to recognize the family farms around us and support them, their numbers will continue to dwindle and eventually become extinct taking with them a part of America’s history, landscape and a human to human connection that you cant get at a commercial store. Some of which no longer have cashiers.”

Miss Agriculture USA is a non profit organization dedicated to celebrating and promoting the wonders of agriculture! As a non-profit queen group, we are focused on building confidence, promoting self esteem, developing public speaking skills, shaping strong leaders, networking, and forming lasting friendships,

Cardamom Honey Chicken

Courtesy of Cottage Spice Co.

Serves 4


  • 4 Tbsp honey
  • 2 Tbsp sherry
  • 1 tsp cardamom
  • 1 tsp peppercorns
  • 1  lb. chicken thighs
  • Extra virgin olive oil
  • Lemon slices

How it’s done:

  1. Heat the oven to 400° F.
  2. Warm the honey, stir in sherry, cardamom and pepper.
  3. Coat chicken and let sit at room temperature for 30 minutes.
  4. Sear chicken in olive oil until golden brown.
  5. Line a baking dish with lemon slices, layer chicken and brush on marinade, salt & pepper.
  6. Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.

Ingredients available at the Stockton Market

Sherry, extra virgin olive oil, cardamom and peppercorns: Cottage Spice

All natural chicken, honey: Highland Gourmet market

Lemons: Blue Moon Acres


Sautéed Hake with Zucchini and Tomatoes

Courtesy of Metropolitan Seafood

Serves 4


  • 4 hake fillets 6 to 8 ounces each (you could use hake or skinless halibut with great success)
  • Salt and pepper
  • 2 tablespoons of olive oil divided
  • 3 cloves of garlic crushed and chopped
  • 1½ pounds of zucchini, cut into half-moon shapes
  • 1½ cups of grape tomatoes halved
  • ¼ cup of fresh chopped basil

How it’s done:

  1. Season the hake fillets on both sides with salt and pepper.
  2. In a large non-stick skillet, heat 1 tablespoon olive oil over medium high heat. When the oil is hot, add the hake fillets, flesh side down first, and cook over until they are browned, about 3 minutes per side or until just opaque when fork tested.
  3. Transfer the fish to a warm platter and tent with foil to keep warm.
  4. Add the remaining olive oil to the skillet and cook the garlic for 1 minute or until fragrant.
  5. Add the zucchini to the skillet and sauté for about 2 to 3 minutes. Season the zucchini with salt and pepper and add the tomatoes to the skillet. Increase the heat to high and cook the tomatoes for about 2 to 3 minutes or until they begin to just breakdown; adjust seasoning if necessary.
  6. To serve, spoon the zucchini mixture around and on top of the cod fillets.
  7. Garnish with the basil and lemon wedges

Ingredients available at the Stockton Market

Fish: Metropolitan Seafood

Spices: Cottage Spice

Olive Oil: Mediterranean Delicacies

Vegetables & Herbs: Blue Moon Acres