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Archive for the recipes 16 2016 Category

Sparkling Cucumber-Basil Limeade

1 cup sugar
1 tablespoon lime zest, plus 1 cup fresh lime juice (4 to 6 limes)
1/4 cup fresh basil leaves, lightly packed
1 medium English cucumber, halved and thinly sliced
2 cups chilled sparkling water

In a small saucepan, bring the sugar, lime zest + 1 cup water to a simmer over medium heat, stirring constantly until the sugar dissolves, about 6 minutes. Remove from the heat + stir in the basil leaves. Let cool for 30 minutes.

Strain the lime/basil syrup through a sieve into a pitcher. Add the cucumber + lime juice; refrigerate for at least 1 hour.  Just before serving, add the sparkling water. Serve over ice.


Adapted from: Everyday with Rachel Ray




Chard-Wrapped Greek Yogurt Pies

Thanks to Maureen Contini for sharing this recipe with us.

6 large chard leaves, washed
2 cups plain full-fat Greek-style yogurt
Salt and black pepper
2 cloves garlic, grated
1/4 cup chopped scallions
1 tablespoon chopped mint
2 teaspoons chopped dill, plus more for garnish
Extra-virgin olive oil
1 teaspoon lemon zest
1/4 cup cornmeal or rice flour
A handful of lightly toasted pine nuts
Greek olives, for garnish (optional)

Heat oven to 400 degrees. Bring a large pot of generously salted water to a boil. Cut stems from chard leaves and save for another use. Blanch chard leaves just to wilt, about 1 minute. Drain and rinse with cool water and squeeze dry.

Put yogurt in a mixing bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in garlic, scallions, mint, dill, 2 tablespoons olive oil, the lemon zest and the cornmeal. Taste and adjust seasoning.

Brush six 1-cup ramekins with olive oil. Line each ramekin with 1 chard leaf, allowing edges to drape over the mold. Fill each leaf with 1/2 cup of yogurt mixture. Fold the edges of the chard leaf back over the top and brush generously with olive oil. Place ramekins on a baking sheet and bake for 20 minutes.

Let cool slightly, then turn ramekins over onto a plate to unmold. To serve, peel back top layer of chard to expose the filling. Drizzle with a little olive oil, and sprinkle with dill, a few toasted pine nuts and some olives if desired.




Jalapeno Pesto

2 jalapeno peppers, chopped
1 cup cilantro leaves
2 garlic cloves, chopped
2 tablespoons pine nuts
1/8 – 1/4 cup olive oil
Salt and pepper to taste

Cooking Directions:
Combine the cilantro, jalapeno, garlic, pine nuts, salt, and pepper in a food processor, and process until coarsely chopped.

Drizzle in olive oil until smooth.





Bacon Wrapped Jalapeno Popper Stuffed Chicken

4 – 6 oz chicken breast
Salt and pepper to taste
2 T roasted, fresh or pickled jalapeno peppers, diced
1/4 c cream cheese
1/4 c Monterey jack or cheddar cheese shredded
8 slices of bacon

Lay the chicken flat, season the outside with salt and pepper.

Mix together the cheeses and peppers and spread a 1/4 of the mixture on each breast.

Roll up and wrap each in 2 slices of bacon.

Grill or brown over medium heat until bacon is crispy and chicken is cooked through 160-165 degrees internal temp about 25-30 minutes or bake in a preheated oven for on a wire rack over a roasting pan until cooked through about 25-30 minutes.

Broil carefully the last few minutes to ensure the bacon is crisp or start on top of the stove and finish in the oven.







Oven Baked Carrot Fries

Thanks to  Maureen Contini for sharing this recipe with us.

1 1⁄2 lbs. carrots
1 teaspoon sugar
2 tablespoons olive oil
1⁄2 teaspoon salt
2 tablespoons fresh rosemary, finely chopped
1 pinch pepper

Heat oven to 425 degrees F. Line a shallow pan with foil.

Using a sharp knife, slice away the tip and end of each carrot; peel each completely.

Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.

In a mixing bowl, combine the carrot sticks, olive oil, rosemary, sugar, salt and pepper. Stir until all are evenly coated.

Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.

Serve hot or at room temperature






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