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Archive for the recipes 1 2017 Category

Arugula BLT Pizzas

To store fresh arugula: remove rubber bands rinse in cool water, drain and completely dry.  Wrap in paper towel and store in a plastic bag or container refrigerate for up to 5 days.

1/4 cup marinara sauce
2 whole grain English muffins, split and toasted
1/2 cup arugula leaves
1/4 cup chopped, seeded tomato
3-6 slices turkey bacon, crisp-cooked and chopped
1/2 cup shredded part-skim mozzarella cheese (2 ounces)

Preheat broiler. Spread marinara sauce evenly over English muffin halves. Top with arugula, tomatoes, and bacon. Sprinkle with cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until cheese is melted. 

From your box:
Arugula Leaves

From your kitchen:
Marinara sauce
English muffins
Mozzarella cheese


Adapted from:





Kale for Kids (and Grown-ups too!)

Fresh Kale storage: store wrapped in paper towel in a plastic bag in your refrigerator, ideally in your crisper drawer.

1 bunch of kale
2 -3 tablespoons olive oil
1 -2 tablespoon mirin (Japanese sweet cooking sherry)
1 pinch kosher salt

Wash the kale, cut the leaves from the center stem/rib, and chop roughly (the center stem is tough so you want to get the leaf off).

Put the kale in a large (12″) frying pan, add the olive oil, mirin, and salt (the measurements are rough because I usually just pour long splashes of each on top of the kale) and turn up the heat to medium/ medium high.

Cook, covered, stirring occasionally, until tender (usually takes about 10-12 minutes, depending on the heat). Taste, and add salt if needed (if kale is very bitter occasionally I’ll add a little brown sugar).

From your box:

From your kitchen:
Olive oil






Radish Salad

To store radishes – Remove the tops. The leaves will take moisture and nutrients from the radish place the radishes in a plastic bag and put them in the refrigerator. Do not clean them first. Summer radishes will stay fresh for up to a week.

2 T apple cider
2 T orange juice
2 T fresh lime juice
2 T olive oil
1 t sugar
Kosher salt and freshly ground black pepper
1 bunch of radishes trimmed and cut into wedges
1/4 cup fresh cilantro leaves

1/4 c finely chopped red onion

In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature. 

From Your Box:
Apple Cider

From Your Kitchen:
Orange Juice
Lime juice
Olive oil
Red onion






Spinach Orzo

Store pre-washed and spun spinach greens in a plastic container lined with a dry paper towel in the refrigerator for up to 1 week.  Cut greens perish more quickly if stored with any dampness.

1 cup orzo pasta
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 tablespoon all-purpose flour
1 cup milk
1 1/2 cups spinach, roughly chopped
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.

Add spinach and cook until wilted, about 2-3 minutes. Stir in Parmesan until melted, about 1 minute. Add orzo and gently toss to combine; season with salt and pepper, to taste.

Serve immediately.

From your box:
Fresh spinach

From your kitchen:
Orzo Pasta
Olive oil
Parmesan cheese
Salt and pepper







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