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Archive for the december recipes 3 2015 Category

Mizuna Salad with Kohlrabi and Pomegranate Seeds

1 medium kohlrabi bulb (8 ounces), trimmed and peeled
1 small pomegranate
3 1/2 cups Mizuna (3 ounces) or other tender, bitter salad greens such as arugula or dandelion
2 tablespoons champagne vinegar
1/8 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon sugar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil

. Using a mandolin or a sharp knife, thinly slice the celery and kohlrabi. Cut kohlrabi slices into 1/4-inch-wide strips.

. Halve pomegranate; remove enough seeds to yield 1/2 cup (reserve remainder for another use). Add seeds, celery, kohlrabi, and Mizuna to a serving bowl.

. Whisk together vinegar, salt, pepper, sugar, and mustard. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Toss with salad.


Adapted: from Martha Stewart Living





Kohlrabi & Carrots

1 medium kohlrabi, Peeled, chopped into 3/4-inch cubes (about 2 cups)
4 large carrots, cut into chunks to match the size of the kohlrabi
1⁄4 teaspoon nutmeg
1 tablespoon butter (optional)
salt and pepper

Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).  Drain.

Lightly mash, leave a lot of texture don’t try to make them smooth like mashed potatoes.

Add nutmeg and butter.  Serve.





Warm Spinach and Broccoli Salad / Vegetarian, Gluten Free

Serves 4 as a side, 2 as an entree

2 cups spinach, rinsed and dried
1 1/2 cups grape tomatoes, left whole or cut in half
1 head broccoli, florets cut thinly with a knife
1 tsp smoked paprika
1/4 cup chopped pecans
Kosher salt
Black pepper
3 tablespoons extra virgin olive oil
1 teaspoon of fresh lemon juice
1 tablespoon chopped fresh parsley


1. Transfer the spinach and grape tomatoes to a serving bowl.

2. Heat 1 tablespoon of oil over medium high in a large skillet until just about to smoke.  Add broccoli florets and season with 1 teaspoon of Kosher salt and 1 tsp of smoked paprika.  Let the broccoli brown for 1-2 minutes and then stir to brown the other sides, cooking for an additional 2 minutes.  Make sure the broccoli does not burn.

3. Pour the broccoli over the spinach and toss to combine.

4. Crumble the pecans in the same pan you cooked the broccoli in and set to medium heat.  Toast in the pan for 2-3 minutes, or until browned.  Toss over the salad.

5. Drizzle the salad with the remaining 2 tablespoons of olive oil, lemon juice, and then season with parsley and your preferred amount of salt and black pepper.  Serve immediately







Borlotti Bean Hummus

Crimson-spotted Borlotti (sometimes called cranberry beans) are incredibly nutty, flavorful beans. Pureed into a dip, they’re delicious and rich.

The everyday hummus gets a makeover with these savory beans.

* 3 cups of shelled beans
* 1 clove of garlic
* 3 anchovies
* 1½ tablespoons of lemon juice
* ¼ cup of olive oil
* salt and pepper

Use fresh Borlotti to make a tasty hummus. Simmer the shelled beans in water for about 40 minutes, removing the froth that forms on the surface. Once cooled, puree with garlic, anchovies, lemon juice, olive oil, and salt and pepper. Serve with olives and flat bread.


From: sudairycom





Tuscan Fusion Pasta Faggioli

3 tablespoons olive oil
1 tablespoon bacon grease (optional)
1 large onion, thinly sliced
1 teaspoon salt
2 ounces boneless ham, cut into small dice
1-2 fresh chills–to taste–minced or dried chili peppers from the October Share
black pepper to taste
3 large cloves garlic, minced
2 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary
1/2 cup dry white wine, sherry or marsala
1 quart chicken or vegetable broth
1 pound shelled fresh horticultural/French horticultural/cranberry beans
1/2 pound fresh plum tomatoes, chopped  using tomatoes from the share
1/4 cup minced fresh basil
1 pound pasta of your choice, cooked al dente
freshly shredded Parmesan cheese, for serving

In a heavy-bottomed pot or Dutch oven, bring olive oil and bacon grease, to heat on medium. When bacon fat is melted, add onion and sprinkle with salt. Cook, stirring, until onion is dark golden colored and smells sweet. Add ham, chilies, pepper, garlic, sage, and rosemary, and continue cooking, stirring, until the ham browns slightly, the garlic is golden and the onions are brown.
Add wine, and stir to deglaze pan, and allow alcohol to cook off.

Add whichever broth you are using, and the beans. Allow beans to come to a simmer, turn heat down, and partially cover pot. Cook until beans are just softened, and the skins are starting to crack–about an hour. Remove lid, turn heat up to high and carefully allow broth to cook down until it is barely covering beans. Add tomatoes.  Using an immersion blender, puree about 1/4 of the beans, to make a thick gravy. Allow tomatoes to soften and begin to break down. Stir in half the basil.  Dump drained pasta into bean pot and toss to combine. Put into heated bowls to serve, and top with a sprinkling of cheese and some more basil.




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