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Archive for the recipes 20 2014 Category

Fruit Cake

1/3 cup butter
1 egg
½ cup sugar
Good cup flour [1 cup + 1 Tablespoon] Good teaspoon baking powder [1 t, rounded] Dash salt
½ teaspoon extract [see Notes] Enough milk to keep batter thick [1/2 cup]

Fruit Topping [see Notes]

Cream butter and sugar, then blend in egg and extract. Mix in flour, salt and baking powder. Bake in a 8 x 8 baking pan or a pie plate. Spread batter in pan and arrange fruit on top, leaving a little batter showing around the edges. Bake at 350 F until done [40 – 45 minutes]. To make in a 9 x 13 pan, double the recipe.

Notes :
Extract – you can use lemon, orange, vanilla, almond, etc. depending on what Topping – use 2 thinly sliced apples, pears or peaches, or 2 cups berries tossed with cinnamon sugar. If using strawberries, slice them and omit cinnamon. If using apples (etc.), arrange the slices in a slightly-overlapping, single layer.

Salmon with Arugula, Tomato and Caper Sauce

Serves 4

1 pound plum tomatoes, seeded, chopped ( or any tomatoes that you have)
3/4 cup lightly packed chopped fresh arugula, basil or Italian parsley
¼-1/2  cup olive oil or less (to taste)
1 shallot, chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon drained capers
4 6-ounce salmon fillets
Olive oil
Lemon wedges


Combine first 6 ingredients in medium bowl. Season with salt and pepper.
Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.

Nutrition Information per serving (4 servings)
•    Calories 686
•    Carbohydrates 8 g (3%)
•    Fat 57 g (88%)
•    Protein 36 g (73%)
•    Saturated Fat 10 g (49%)
•    Sodium 173 mg (7%)
•    Polyunsaturated Fat10 g
•    Fiber 2 g (8%)
•    Monounsaturated Fa t31 g
•    Cholesterol 94 mg (31%)

Challah-Apple Stuffing

2 1-lb loaves challah                 
1 cup unsalted butter (2 sticks)
2 cups diced celery                
2 cups diced onion
2 cups Granny Smith apples, peeled & diced    
8 sprigs thyme, finely chopped
3 sprigs rosemary, finely chopped        
6 sprigs marjoram, finely chopped
3 cups low-sodium chicken broth    
kosher salt
freshly ground pepper, to taste


Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).Preheat oven to 350°F.In a large sauté pan, melt butter over medium-low heat, then add onions and celery. Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes. Add apples and herbs and cook until apples are soft, about 5 minutes more. In a large bowl, combine challah cubes, cooked vegetables in butter, and chicken broth. Mix until the bread is saturated with liquid, and everything is evenly mixed. Press stuffing into a 9×13-inch baking dish and cover with foil. Bake at 350°F for 40 minutes, then remove the foil, raise your oven to 450°F, and cook stuffing uncovered for another 10-15 minutes, or until the top starts to brown slightly .Cool 10 minutes



Pork Tenderloin with Plums

1 one-lb pork tenderloin (give or take)
¾ tsp. salt
¼ tsp coarsely ground black pepper    
1Tbsp brown sugar
2 cloves garlic                    
1 – 2 Bay leaves
5 – 10 pitted plums                
2 – 3 potatoes, peeled & cut into small pieces
1 – 2 sweet potatoes, peeled & cut into small pieces    
4 Tbsp. olive oil
1 c water                    
2 apples, peeled, cut & pitted (skins optional)
1 handful of pine nuts**

Crock Pot:

Combine all ingredients in pot and cook on low for 8 hours. Suggested layer order is olive oil, pork, salt, pepper, brown sugar, garlic, potatoes, bay leaves, apples, sweet potatoes, plums, then add in the water. The pine nuts can go in anywhere really. They’re mostly for texture. Make sure there is enough water to cover the potatoes.
Combine all ingredients in large pan. Add enough water to cover potatoes. Cover with aluminum foil or lid. Cook for 1 ½  – 2 hours or until meat looks tender & veggies are cooked through.

The recipe suggests sprinkling feta cheese over top when serving, but we usually don’t and it still tastes great. Stuffing or spätzle make great side dishes with it. I also like having carrots with it, which you can either add in to the dish with it or cook separately. Biscuits are also a fantastic side for this.  We had it with a  Spätlese,  if you’re a fan of white wine.



Chili Pepper Plant

Some of you may see a Chili pepper plant in your shares. They are one of the favorites here at the farm and one of my fondest memories when I think of my grandmother.

I am including a section from the CSA Produce Guide so that you will have the information you need readily available. These peppers can be used fresh off the plant and they can also be dried. My grandmother I remember would remove them from the plant and string them. My father would just hang the plant, usually in the garage. It is possible to dry them in the oven as well.

Chili pepper plants -will be delivered with a root attached, they cannot be planted.  The peppers are ready to be prepared in recipes or dried.

The plant can hang to dry the peppers in a sunny dry area for a few weeks, once they are dried they may be fried and then sprinkled over pasta or on dishes where you might add some hot pepper flakes. Another drying method is to take them off the plant and string them, under the stem and again hang them until they dry and then they can be ground.

Dry the peppers on a rack   Again this method will take a couple of weeks.

Dry in the oven at a very low temperature, the oven door should be open so that there is air flow. For this method, cut them in 1/2 first.

Peppers that are air dried can also be ornamental, hang them in the kitchen or they are also the peppers that are used in wreaths.

Use fresh: These peppers can be used in recipes as fresh hot peppers are used.


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