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Archive for the recipes 17 2017 Category

Tomato Flatbread

From the share:
1 large tomato, thinly sliced

From your kitchen:
1 8 oz. pkg. refrigerated crescent rolls
1/2 onion, thinly sliced
2 tablespoons olive oil
1 teaspoon chopped garlic
1/4 teaspoon salt
1/8 teaspoon black pepper

From your garden:
1 teaspoon dried Italian seasoning   or fresh herbs from your garden

Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.  

Unroll crescent roll dough and press seams together to form a complete crust. Place tomato and onion slices over crust.  

In a small bowl, combine remaining ingredients; mix well. Brush over sliced tomato, onion, and crust. 

Bake 17 to 20 minutes, or until golden. Cut into squares and serve




Bavarian Style Plum Galette

From your share:
1 pound Italian Prunes (or Stanley plums)

From your kitchen:
Single Pie Crust
1/4 cup sugar
2 teaspoons  cinnamon
3 Tbsp  tapioca or fruit filling thickener of your own choice
add  fig jam (or apricot jam)
2  pats butter, cut into small cubes
1  egg with a little water, well beaten for an egg wash
Sprinkle Turbinado or regular sugar

This tart has a layer of fig jam and with a generous sprinkling of cinnamon sugar. This is super fast to make, and such a special treat.

You will need one pie crust.  Place crust on a piece of parchment paper cut the plums in half and remove the pit and then slice into bite sized pieces

In a bowl add 1/4 c sugar to the plums and the cinnamon.  Allow the plums to sit for a bit and then taste for sweetness. 

Add the tapioca and a couple of tablespoons of jam.  Mix.

Pour fruit mixture into the middle of the crust, dot with butter and fold in the edges of crust to cover the fruit for a free form tart.

Brush with egg wash and Sprinkle with sugar. Lift the parchment onto a baking sheet

Bake at 400 for 15 minutes.  Lower the heat to 350 for 20 minutes.  Fruit should bubble and crust should be golden.


Adapted from:




Chickpea Panelle with Goat Cheese and Salsa Rustica

From your kitchen:
1 1/3 cups chickpea flour (5 ounces)
2 cups water
1/2 teaspoon salt
Freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for frying
3/4 cup crumbled fresh goat cheese (optional)
From your garden:
3 tablespoons snipped chives
1 1/2 tablespoons minced flat-leaf parsley
1 teaspoon minced rosemary

Salsa Rustica
From your share:
1 3/4 pounds tomatoes, halved crosswise and seeded
1 poblano chile, quartered

From your kitchen:
1 red onion quatered
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons capers, chopped
2 tablespoons chopped oil-cured black olives
4 anchovy fillets, minced (optional)
3 tablespoons red wine vinegar
Salt and freshly ground pepper

From your garden:
1 1/2 tablespoons shredded basil leaves

Step 1    
In a medium bowl, whisk the chickpea flour with the water until smooth. Add the salt and pepper, cover and refrigerate overnight.

Step 2    
Preheat the oven to 475°. Heat a 9-by-13-inch rimmed baking sheet in the oven for 5 minutes. Add the 3 tablespoons of olive oil to the sheet and tilt to coat. Stir the chickpea batter. Add the chives, parsley and rosemary and pour onto the sheet. Bake for 2 minutes. Sprinkle the goat cheese on top and bake for 20 minutes, until golden and firm. Let cool slightly.

Step 3    
Heat a large cast-iron griddle or grill pan. Toss the tomatoes, red onion and poblano with 1 tablespoon of the oil. Add the vegetables to the griddle and cook over high heat until charred all over, about 5 minutes. Coarsely chop the tomatoes and finely chop the onion and poblano. Transfer the vegetables to a large bowl and add the garlic, capers, olives, anchovies, vinegar, basil and the remaining 3 tablespoons of oil. Season the salsa with salt and pepper.

Step 4    
Cut the panelle into 12 rectangles. Heat 1/8 inch of oil in a large nonstick skillet. Add the panelle and cook over high heat until crisp on the bottom, about 3 minutes. Drain the panelle and serve with the salsa.



Grilled Eggplant Salad

From your share:
1 eggplant cut into 1” thick slices

From your garden:
1 T coarsely chopped oregano leaves

From your kitchen:
1 large red onion cut into rounds
Canola oil
1 avocado halved, pitted and flesh chopped
1 T red wine vinegar
1 t Dijon mustard
Olive oil
Salt and freshly ground black pepper
1 lemon zested

From your garden:
Parsley sprigs for garnish

Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.

In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.


From: BobbyFlay, thefoodnetwork




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