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Archive for the recipes 19 2016 Category

Pan-Grilled Tomato Salad with Lemon Dressing

5 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon chopped fresh parsley
1 pound green beans, trimmed
1  8-ounce piece of Feta cheese (not crumbled)
2 large beefsteak tomatoes, sliced 1/2-inch thick
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
Kosher salt and black pepper
1/4 cup dry bread crumbs
6 cups arugula

In a small bowl, combine 4 tablespoons of the oil, the lemon juice, capers, and parsley. Set aside.

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4 to 6 minutes. Drain and run under cold water.

Cut the Feta into 4 slices. Set aside to drain on paper towels.

Heat a large nonstick skillet over medium heat. Season the tomato slices with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until lightly browned, about 1 minute per side.

Wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Coat the Feta in bread crumbs and cook until browned, about 2 minutes per side.

Arrange the arugula, tomatoes, beans, and Feta on plates and drizzle with the vinaigrette.





Freeze Ahead Peach Pie Filling Recipe

4 quarts sliced peeled fresh peaches
3 T corn starch
1 t cinnamon
3-1/2 cups sugar
3/4 cup quick-cooking tapioca
3/4 teaspoon salt
1/4 teaspoon lemon juice

In a large bowl, combine all ingredients. Let stand for 15 minutes. Line four 9-in. pie pans with foil. Add fruit mixture and level; place in freezer until frozen solid. When frozen, close foil, sealing well to prevent freezer burn. Remove from pans and stack in freezer until ready to use.

To bake, remove frozen peaches from the foil and place in an unbaked pie shell. Cover with top crust and seal. Brush with melted butter and cover crust edges with foil. Bake at 400° for 50 minutes. Remove foil and continue to bake about 20 minutes or until bubbly and golden brown. Yield: 4 pies, 24-32 servings.


Adapted from:




Three Cheese Baked Eggs with Roasted Peppers

3 medium red bell peppers
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
9 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups coarsely grated extra-sharp Cheddar (6 oz)
1 cup whole-milk ricotta (8 oz)
1 cup grated Parmigiano-Reggiano (2 oz)
3 scallions, finely chopped (1/2 cup)
Garnish: thin slivers of scallion greens

Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.  Preheat oven to 350°F.

Sift together flour, salt, and baking powder into a small bowl.  Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions. Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.






Purslane Potato Salad

6 medium red potatoes, cooked and cubed
3 cups purslane, washed and chopped
4 scallions, sliced
2 celery stalks, sliced
4 tbsp. homemade mayo, blended nut based cream or simply any cold pressed oil
2 tbsp. dijon mustard
sea salt and pepper to taste

Wash and chop all ingredients. Mix together in a bowl with mayo, cream or oil of choice. Add in seasonings to desired taste. Chill until ready to be served- (can garnish with fresh dill sprigs.)






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