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Archive for the recipes 12 2011 Category

Yellow Beets with Walnuts

4-6 small-medium yellow beets, well-scrubbed and washed
2 garlic cloves, unpeeled
1 tablespoon olive oil
4 tablespoons red wine or apple cider vinegar
4 tablespoons chopped scallions, whites only
3 tablespoons chopped cilantro leaves
½ c broken walnut meats, toasted in a skillet or in an oven for 8-10 minutes
Salt and Pepper

Cover beets and garlic cloves in water in a large saucepan. Boil until beets are tender, about 40 minutes. Remove vegetables from saucepan and set them aside to cool. When cool, squeeze garlic cloves out of their skins, then mash them in a bowl with the back of a spoon. Add olive oil and vinegar, mixing well.
Peel beets and slice into rounds about ¼ inch thick. Arrange beet slices on small plates, spooning garlic dressing over them. Divide and scatter the scallions, cilantro and walnuts over each plate, finishing lightly with salt and pepper.

Serves 2

Stuffed Zucchini

5 medium zucchini, halved lengthwise
2 tablespoons butter
2 Tablespoons olive oil
1 medium onion, chopped
1 small red bell pepper, finely chopped
3 cloves garlic, finely chopped
1 T fresh chopped basil
1/4 cup grated Parmesan cheese

 

Preheat oven to 375.  Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet.

Meanwhile, coarsely chop remaining zucchini and pulp. Melt the Butter and heat the oil in a  12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic and basil. Cook, stirring frequently, 2-3 minutes. Let the mixture stand to cool slightly.

Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 25-30 minutes or until zucchini are fork tender.   Serve.

Fresh-Peach Drop Cookies

2 cups all-purpose flour, plus 2 tablespoons
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, room temperature
1/2 cup granulated sugar
½ cup brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 large ripe peaches, peeled, pitted, and cut into 1/4-inch dice
1/3 cup peach or apricot jam or preserves
2 tablespoons sugar
1/8 teaspoon ground cinnamon

Preheat oven to 375. Whisk together flour, salt, and baking soda.
Beat butter and sugars with a mixer on medium-high speed until light  and fluffy. Reduce speed to low. Beat in egg and vanilla. Mix in flour mixture, and stir until just combined.  Add peaches and jam, and beat until just combined.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine 2T sugar and cinnamon. Sprinkle each cookie with cinnamon-sugar mixture.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.

These cookies are best on the day you bake them!

Overnight Chinese Daikon Radish Pickles

1 1/2 cups chopped daikon
3/4 teaspoon salt
1 tablespoon rice vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil (optional)

 

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.

Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to the bowl.  Stir in the rice vinegar, black pepper and, if desired, sesame oil.

Cover, and refrigerate at least 8 hours.

 

Beet Greens

This recipes will also work for Kale and Collards

1 pound beet greens
1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 Tbsp. granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar

 
Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any coarse, heavy stems. Cut leaves into bite-sized pieces. Set aside.
In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat  (or heat 1-2 Tbsp. of olive oil). Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

Yield: Serves 4.

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