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Archive for the december recipes 1 2016 Category

Sautéed Leek Mashed Potatoes

3 pounds white or Yukon Gold potatoes (about 12 medium)
1 tablespoon salt
2 tablespoons butter
4 cups halved and thinly sliced leeks (about 2 large; see Tip), white and light green parts only
1 cup buttermilk
Black or white pepper to taste

Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.

Meanwhile, melt butter in a large skillet over medium heat. Add leeks and cook, stirring, until soft and beginning to brown, 4 to 8 minutes.
Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
Stir the leeks, buttermilk and pepper into the mashed potatoes.

Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.
Tip: To clean leeks, trim off green tops and white roots and split lengthwise. Place in plenty of water and swish around to release any sand or soil. Drain. Repeat until no grit remains.






Roasted Beet and Fennel Salad

4 beets, peeled and cut into 1/2-inch wedges (1 1/2 pounds)
2 thyme sprigs
2 tablespoons water
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 large fennel bulb with fronds—bulb cut into 1/2-inch wedges, 1 tablespoon chopped fronds
1 teaspoon sherry vinegar

Preheat the oven to 400°. In a medium baking dish, toss the beets with the thyme, the water and 1 tablespoon of the olive oil. Season with salt and pepper. Cover with foil and cook for about 40 minutes, or until tender. Let cool slightly. Discard the thyme.

In a small baking dish, drizzle the fennel wedges with the remaining 1 tablespoon of olive oil and season with salt and pepper. Cover with foil and bake for 15 minutes. Uncover and bake for 15 minutes longer, or until tender and lightly browned.

Pour the beet juices into a bowl and whisk in the vinegar. Add the beets, fennel wedges and fronds and season with salt and pepper. Serve warm or at room temperature.







Sautéed Kohlrabi, Onions & Basil

2 good-sized kohlrabi bulbs, peeled (discard leaves & stems)
1 tsp pure salt
1 onion, sliced
4 TBSP butter, ghee, or coconut oil
2 TBSPs (more or less) chopped fresh basil

Grate the kohlrabi (food processor or hand grater).

Sprinkle with salt and allow to sit in a colander for 30 minutes (set colander inside a bowl).

Squeeze water out (can press with the back of a spoon, or squeeze w/ hands).

Melt butter in a saute pan.

Cook onions over medium heat (5 – 10 mins – until golden) and stir in kohlrabi.

Turn heat to low, cover and simmer for 10 minutes.
Uncover and raise heat to medium. Cook another 2 minutes.

Stir in basil and serve.







Cranberry Bean Gratin

3 c. cooked cranberry beans, with about 1 c. cooking liquid
6 T. extra-virgin olive oil
1/2 Vidalia or other sweet onion, diced
4 cloves garlic, slivered
1/2 t. dried sage
1 c. chopped, cooked kale or other green
2 ripe tomatoes, coarsely chopped
freshly ground black pepper
1/2 c. toasted bread crumbs

Preheat the oven to 350. Heat 2 T. oil in a large, heavy skillet. Add the onions, garlic, and sage, season with salt, and cook, over low heat, for about 10 minutes or until the vegetables are soft. Add the kale and tomatoes. Cook for another minute or two. Add the beans, stir to combine, and transfer to a gratin dish. Add bean cooking liquid to almost cover. Top with the bread crumbs, drizzle olive oil over the top, and cook for about 45 minutes.





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