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Archive for the recipes 13 2017 Category

Red Beet Pancakes

I was inspired by CSA member Christine Sullivan who posted this recipe on Facebook this week.
(Serves 6)

From the share:
2 medium beets, roasted and pureed (about 3/4 cup)

From your kitchen:
1 Cup All Purpose Flour
3/4 Cup Whole Wheat Flour
3 Tbsp. Light Brown Sugar
1 Tbsp. Baking Powder
1/2 Tsp Kosher Salt
1 1/4 Cup Milk*
1/3 Cup plain Greek yogurt
1 Large Egg
3 Tbsp. unsalted butter, melted
1 Tsp Vanilla Extract

 Sift the first 5 ingredients into a bowl.

 Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.  

Add the dry ingredients into the wet and stir until just combined (you don’t want to over stir the batter — some lumps are good).  

Drop about 2 tbsp. of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.  Serve with desired accompaniments, honey, maple syrup, butter, raspberry sauce.   To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months.





Roasted Cauliflower Salad with Lemon Tahini Dressing

I love this recipe from CSA member Crystal Lynn that was posted on Facebook.

From your share:
1 head cauliflower
From your garden
1/2 bunch parsley  

From your kitchen:
1/2 red onion
2 Tbsp. olive oil
Salt and Pepper to taste

1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced  
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp salt

15 oz. can chickpeas  
1 Tbsp. olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cayenne
Salt and Pepper to taste

Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.

Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).

To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.




Best Zucchini Meatballs

This recipes was posted on Facebook by Kim DeMaria

From the share:
3 medium zucchini

From your garden:
1/4 c. thinly sliced basil
From your kitchen:
Kosher salt, to taste
2 cloves garlic, minced
1 Egg, lightly beaten
1 c. panko breadcrumbs
1/2 c. freshly grated Parmesan, divided
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 (24) oz. jar marinara sauce

Grate the zucchini on a medium grater. Line a medium bowl with a kitchen towel. Add the grated zucchini. Season with salt to taste and toss with your hands. Pull up the sides of the towel and squeeze the zucchini until most of the excess moisture is removed.

Transfer the dried zucchini to a clean bowl. Add the garlic, basil, egg, panko bread crumbs, and 1/4 cup Parmesan. Season to taste with salt and pepper. Form the zucchini mixture into small balls. You should end up with about a dozen.

Meanwhile, heat olive oil in a large skillet over medium heat. Add the meatballs and fry on all sides until golden brown, about 8-10 minutes. Drain the meatballs on a plate lined with paper towels. Wipe the skillet clean, and pour in marinara sauce. Turn the heat to medium and add the zucchini meatballs back to pan. Let simmer in sauce for about 3-5 more minutes, or until the sauce is warmed through. Serve with more grated Parmesan.




Fresh Peach Cake

From the share:
3 large peaches peeled and pitted
From your kitchen:
1/2 c (1 stick ) of unsalted butter
1 1/2 cups of sugar divided
2 extra large eggs
1 c sour cream
1 t vanilla
2 c flour
1 t baking soda
1 t baking powder
1/2 t kosher salt
1 t ground cinnamon
1/2 c chopped pecans

Preheat the oven to 350 degrees F. Grease a 9-inch spring form pan

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. From:




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