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Archive for the recipes 14 2017 Category

Basil and Potato Frittata

From the share:
1-  1 1/2 cups chopped and cooked asparagus, spinach, zucchini, or broccoli

From your garden:
1 cup chopped fresh basil leaves

From your kitchen:
8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced potatoes
8 extra-large eggs
15 ounces fresh ricotta cheese
3/4 pound Gruyere or Swiss cheese, grated or a mix of parmesan and Swiss
1/3 cup whole milk
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 teaspoon baking powder

Preheat the oven to 350 degrees F.  Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and sauté them for 10 to 15 minutes, until lightly browned and cooked through, turning often.Melt the remaining 5 tablespoons of butter in a small dish in the microwave.  

Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Combine the flour and baking powder in a small bowl and stir into the egg mixture. 

Add the steamed or precooked vegetables up to 1 ½ cups.   Pour the egg mixture over the potatoes and place the pan in the center of the oven.

Bake the frittata for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean. Serve hot or warm.  

 

From: InaGartenFoodnetwork.com

 

 

 

 

Blueberry Fool

Many thanks to CSA member Michele Zanzonico was in touch last week with this recipe for blueberries.

From the share:
2 C – fresh blueberries or frozen wild blueberries, thawed

From your kitchen:
2 T – fresh lemon juice
Scant 1/4 t – ground cinnamon
7 T – sugar, divided
1/4 t – coarse salt
2 C – heavy cream

Combine blueberries, lemon juice, cinnamon, 4T sugar and salt in a medium saucepan and bring to a boil over high heat.  Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least one hour and, covered with plastic wrap, up to one day.

Whisk or beat cream with remaining 3T sugar to soft peaks in a large, wide bowl.  Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. Do not over mix. Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least two hours and, covered with plastic wrap up to one day. Serve cold.

 

From: Martha Stewart.com

 

 

 

 

Green bean and Cucumber Salad

This is a refreshing summer salad that my grandmother and then my mother always prepared.  It is one of my favorites.

From your share:
Green beans
Cucumber
From your garden:
Summer Savory, basil or oregano

From your kitchen:
Red onion
Black olives
Red wine vinegar
Olive oil

Wash and trim the green beans, place in a steamer over water, and sprinkle with salt

Cover the pan and allow the beans to steam until fork tender.

Cool.

Move the beans into a bowl.  Add thinly sliced red onion, thin slices of halved and seeded cucumber and black olives.

Dress with red wine vinegar, olive oil and some chopped summer savory, basil, or oregano to taste.  Allow the salad to chill for a few hours for flavors to blend.

 

 

Microwave Corn

From the share:
4 ears corn

From your kitchen:
4 tablespoons butter (optional)

Shuck fresh corn. Wrap each ear in wax paper.

Microwave for 2 minutes per ear of corn. (For 4 ears, 8 minutes.) Remove from microwave, open carefully, and enjoy. Top with salt and butter or a try a sprinkle of Parmesan cheese and lime juice.

To keep the corn warm for a while, wrap cover with a kitchen towel.

Food.com

 

 

 

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