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Archive for the recipes 12 2014 Category

Zucchini Noodles With Peanut Sauce

For the dressing:
1/2 cup natural peanut butter
1/2 cup water
1/4 teaspoon salt
1/4 cup rice wine vinegar
1 tablespoon chopped ginger
1 tablespoon sriracha (or less)
1 tablespoon agave
1 tablespoon tamari or soy sauce

For the salad:
1 1/2 lbs. zucchini
1 lb. cherry or grape tomatoes, sliced in half
1/2 lb. cucumber, sliced into half-moons (about 1 1/2 cups)
1/2 cup finely diced red onion
1/2 cup roasted, salted peanuts
1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped

Make the dressing:
Place all ingredients in a small blender and blend until smooth. That’s it! Keep sealed and refrigerated until ready to use.

Make the salad:
Slice the zucchini lengthwise, on a mandolin or by hand, into 1/8 inch thick slices. Stack those slices and cut them length wise into long noodle strips. Or Cut ribbons using a vegetable peeler.
Toss the noodles with the dressing, reserving some of the dressing for drizzling. Taste for salt, and top servings with tomatoes, cucumber, red onion, and peanuts. Drizzle with extra dressing as desired. Finish with fresh herbs and serve!

From: the

Zucchini Fritters with Herb-and-Mozzarella Salad

1/2 cup finely crumbled cornbread
1/4 cup all-purpose flour
2 teaspoons loosely packed lemon zest
1 teaspoon kosher salt
3/4 teaspoon baking powder
1/2 teaspoon black pepper
1 large egg, lightly beaten
3 medium zucchini (about 1 1/2 lb.), coarsely shredded
1/2 cup peanut oil
1 tablespoon olive oil
1 tablespoon drained capers
1 tablespoon fresh lemon juice
1 (8-oz.) tub fresh small mozzarella cheese balls, drained
1/2 cup coarsely chopped assorted fresh herbs (such as parsley, basil, and mint)

Stir together first 7 ingredients in a medium bowl. Place one-third of zucchini on two layers of paper towels, and squeeze out excess liquid. Repeat with remaining zucchini, discarding paper towels after each use.

Heat peanut oil in a large nonstick skillet over medium heat. Stir together zucchini and cornbread mixture.
Drop 4 to 5 firmly packed 1/4 cups of zucchini mixture into hot oil; press lightly to flatten. Cook 3 to 4 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Repeat with remaining zucchini mixture.

Stir together olive oil and next 2 ingredients; toss with mozzarella and herbs. Top fritters with herb salad before serving.

From: Southern Living

Anise-Almond Kisses

1 tube (7 ounces) almond paste
1/2 cup granulated sugar
1/2 teaspoon anise seed, crushed
1 extra-large egg white

Preheat the oven to 325 degrees.
Using your fingertips, knead the sugar into the almond paste.  Work in the crushed anise seed and then the egg white.

Place the mixture into a pastry bag fitted with a star tip.  Pipe mounds to equal a heaping Tablespoon spaced about an inch apart onto a baking sheet lined with a silicone-coated baking mat. Or simply use two spoons to drop mounds onto a greased baking sheet or parchment paper. Cookies may be flattened with a fork as you would a peanut butter cookie.
Bake until barely golden brown, about 15-20 minutes.  Allow to cool on the baking sheet before removing.

Yield: 2 dozen cookies.  Sprinkle with powdered sugar for serving.

Adapted from:

Blueberry Tart

1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
2 tablespoons cornstarch
2 teaspoons finely grated lemon zest
3 tablespoon fresh lemon juice
2/3 cup sugar
Pinch of salt

Cook’s Note:
For perfect edges, fit the dough into the pan with your fingers. Holding a floured dry-measuring  cup with one hand, press dough firmly against the side of the pan, pushing down top of crust with thumb of other hand to level flush with the rim.

Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).

Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.

In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

From: Everyday Food, July/August 2005


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