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Archive for the recipes 10 2016 Category

Sautéed Beets and Greens

1/2 small red onion, thinly sliced
3 large cloves garlic, Tbs. extra-virgin olive oil
thinly sliced
4 medium beets (about 12 oz. without greens), trimmed, peeled, halved, and sliced into 1/4-inch-thick half-moons
10 cups lightly packed stemmed beet greens
Sea salt
1 Tbs. red wine vinegar
Freshly ground black pepper

Heat 1 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring often, until golden-brown, 4 to 6 minutes. Add the sliced garlic and continue to cook until the onion is very tender and browned, 1 to 2 minutes more. Add the beets and stir until coated in the oil. Add 1/4 cup water, cover, and cook until the beets are almost tender, 5 to 7 minutes. Scatter the greens over the beets and sprinkle with a couple pinches of salt. Cover and cook, stirring once or twice, until the beets and beet greens are tender, 5 to 7 minutes.

Remove from the heat and drizzle with the vinegar and the remaining 1 Tbs. olive oil. Season to taste with salt and pepper and serve.






Seco De Carne (cilantro beef stew)

This week I heard from Maria Bermudez.  This recipe is like the one her grandmother prepared.
Serves: 4

1/2  cup vegetable oil
1 1/2  pounds boneless beef chuck roast, cut in 2×2 inch pieces
1 chopped red onion
2 chopped garlic cloves
1 tablespoon aji amarillo paste
3 cups cilantro leaves
2 cups spinach
2 potatoes, cut in four parts
3/4  cup green peas
3/4  cup diced carrots
Salt and pepper

Heat the oil in a saucepan over high heat, and when it is very hot sear the beef pieces until they are golden brown.
Put the cilantro and spinach in the blender and process with one cup water. Reserve.

Add the onions, garlic and aji amarillo paste to the saucepan; stir and let them cook until the onions are soft and translucent.
Pour the cilantro mix and turn the heat to medium heat. Stir constantly until the water evaporates.

Add one tablespoon of oil, if necessary, to fry the herbs. The cilantro and spinach are going to get a dark green color.

Pour 6 cups of water and simmer over medium-low heat for 2 hours with the lid on. Check constantly and add water as     needed. When the meat is fork tender add the potatoes, green peas and carrots; cook uncovered for 15 minutes or until the vegetables are tender.   The stew is ready when the veggies are cooked and the juice is reduced.  Server with rice and beans.


From: Antonella





Pasta with Peas, Sausage, and Mint

1 Tablespoon olive oil
1 medium onion
1-2 cloves garlic, minced
3 cups freshly shelled English peas or frozen
Zest and juice of one lemon, Meyer if possible
1/2  cup chicken stock (I used water since that’s what I had!)
1 cup chopped fresh mint
1 pound thin linguine or other pasta
1 cup fresh bulk sausage (about half a pound)
1/2  cup freshly grated parmesan cheese


Bring large pot of salted water to a boil for the pasta.

Meanwhile, melt the butter with the olive oil in a chef’s pan or wok over medium heat. Add the onion and garlic and sauté, shaking the pan occasionally, until softened, 3-4 minutes. Add the peas to onion-garlic mixture, stir, and add the lemon juice. Continue to cook for 10 minutes, until the peas are thoroughly warmed. Add the chicken stock (or water) and lemon zest and bring to a boil. Turn off heat, and blend mixture thoroughly. Add the mint. (I put it in a deep bowl and used my hand blender… you could do it in batches in a traditional blender too.). Return puree to pan and keep warm over very low heat.
Cook the pasta in the boiling water until al dente. While the pasta cooks, sauté the sausage in a separate small pan until crisped at the edges and cooked through, about 10-15 minutes. Drain the cooked pasta and transfer to a serving bowl. Thoroughly mix in the sauce, taste for salt and top with the sausage and cheese.


Adapted from: The Breakaway Cook by Eric Gower





Cauliflower Compote

2 heads cauliflower , cut into small florets
1 large shallot, thinly sliced
olive oil
12 Kalamata olives, pitted and roughly chopped
3-4 wide strips lemon peel, minced
1/4  c pine nuts
1/3 – 1/2 c dried tomatoes
1/4  c chopped parsley


In a large skillet that can be covered, heat a quarter cup of olive oil, then add the cauliflower and the shallot. Sauté briskly with some salt for about 2-3 minutes, then lower the heat and cover the skillet. Sweat for about 5 minutes, or until the cauliflower is tender. Raise the heat and add the remaining ingredients. Sauté just until everything is heated through and dish smells very fragrant. Finish with some pepper and serve warm.


From: Chef Jonathan Miller





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