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Archive for the recipes 22 2017 Category

Sautéed Radish, Greens, and Pancetta Pasta

From your share:
1 1/2 pounds radishes with tops

From your kitchen:

12 ounces uncooked linguine
1 (4-ounce) package diced pancetta
2 tablespoons finely chopped garlic
2 tablespoons fresh lemon juice, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper, divided
1/4 cup shaved Parmesan cheese

Remove and reserve the greens from the radishes. Cut each radish into 8 wedges.
Cook the pasta according to package directions in a large saucepan or stockpot;
Reserve 1 cup of the cooking water.

Meanwhile, cook the pancetta in a large skillet over medium until crisp; remove with a slotted spoon, reserving the drippings in the skillet. Add the radishes and cook until tender, about 7 minutes. Add the garlic and reserved radish greens; cook until the greens are wilted.

Toss together the radish mixture, pasta, lemon juice, salt, and pepper. Add the reserved pasta cooking water as needed. Top with the pancetta and Parmesan.






Sausage with Cabbage and Corn Sauté

From your share:

1/2 small head of green cabbage
1 c fresh corn kernels cut from 2 fresh ears

From your kitchen:

8 sweet Italian Sausages
1 T olive oil
1 large onion, cut in ½ and thinly sliced
1/4 c balsamic vinegar
1/2 t salt
1/2 t black pepper

Heat a large skillet over high heat.
Prick sausages with a fork, turning occasionally until brown all over and cooked through, 12-15 minutes. Transfer to a plate and cover with foil to keep warm.
Heat oil in a skillet over medium heat, Add cabbage and onion and cook, stirring occasionally 5 minutes.  Add vinegar and cook stirring occasionally until cabbage is tender 3-4 more minutes.





Salmon Hash with Yukon Gold Potatoes and Herbs

From the share:
2 pounds Yukon Gold, or Yellow Finn potatoes, peeled and cut into 1/2-inch dice

From your kitchen:
4 tablespoons unsalted butter
1 large yellow onion, cut into 1/2-inch dice
2 stalks celery, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
1 tablespoon chopped fresh dill
2 teaspoons minced fresh thyme leaves
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3 cups coarsely flaked cooked salmon
Hot-pepper sauce, for serving

From your garden:
2 teaspoons minced fresh thyme leaves
1/2 cup chopped fresh flat-leaf parsley leaves

In a 12-inch frying pan, preferably cast iron, melt the butter over medium heat and swirl to coat the bottom of the pan. Add the potatoes and onion and sauté just until coated with the butter, about 1 minute. Cover and cook to steam the potatoes until they are almost fork-tender, about 7 minutes.

Add the celery, stir briefly, and then re-cover and cook for 3 minutes longer. Uncover the pan; increase the heat to medium-high; and add the dill, thyme, salt, and pepper. Cook, stirring frequently, until the potatoes are lightly browned, 15 to 20 minutes.

Add the salmon and parsley and cook just until the salmon is heated through. Using a heat-resistant rubber spatula, stir the mixture gently, being careful not to break up the salmon pieces. Taste and adjust the seasoning. Serve immediately, passing the hot-pepper sauce at the table.



Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream

From the share:
1 c apple cider

From your kitchen:
2 egg
1 2/3 C flour
2/3 C sugar
1/2 c unsalted butter, softened
2 t baking powder
1 t ground cinnamon
1/2 t salt
1 t vanilla
1 cup softened butter
3 c powdered sugar
1/2 c light brown sugar
1 t cinnamon
2 T milk
1 t vanilla

Cream together butter and sugar. Add the eggs and vanilla Mix until fully incorporated. Whisk together all of the dry ingredients in a separate bowl. Add the dry ingredients and the cider, alternating between the two, slowly incorporating them into the butter/sugar mixture. Line a muffin tin with paper or foil liners. Fill papers 2/3 full. Bake 17-19 minutes until a skewer inserted into the center comes out clean. Cool completely before frosting

Whip butter and brown sugar and vanilla together with mixer until light and fluffy. Gradually add powdered sugar and mix until incorporated. Add milk until you reach desired consistency. More for a thinner frosting. Transfer to a piping bag and frost cooled cupcakes. Garnish with apple slice if desired.  Cupcakes stay fresh at room temperature in an airtight container for up to 5 days.






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