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Archive for the Recipes 22 Category

Moroccan Style Acorn Squash

2 tbsp. brown sugar
1 tbsp. melted butter
2 acorn squash (halved and seeded)
2 tbsp. olive oil
2 cloves chopped garlic
2 stalks chopped celery
2 carrots (chopped)
1 cup garbanzo beans (drained)
1/2 cup raisins
1 tbsp. ground cumin
14 oz.. chicken broth
1 cup couscous (uncooked)
Preheat oven to 350 degrees

Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.

Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.

Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Roasted Winter Squash Seeds

Yield1 cup
1 cup winter squash seeds
1 tablespoon olive oil
1/2 teaspoon salt, or to taste


Preheat the oven to 275 degrees F.  Line a baking sheet with parchment paper or aluminum foil.

After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.

Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.


Simple Apple Tart

2 cups flour
1/2 cup sugar
1/4 teaspoon salt
3/4 cup butter, cut into pieces
2 egg yolks, beaten
1 1/4 lbs Jonagold or golden delicious,cored and cut into 1/4 inch thick slices
1/4 cup brown sugar, packed
1 tablespoon flour
1/2 teaspoon cinnamon
1 pinch nutmeg

Preheat oven to 400-degrees F.

In a food processor blend flour, sugar and salt. Add butter through food tube using on/off turns until coarse meal forms. Drizzle egg yolks over dough and mix until dough forms using on/off turns. DO NOT FORM INTO A BALL.

Pat 3/4 of the dough into a 8-inch round tart pan (with removable bottom) or an 8-inch round cake pan. Set aside.

In a large bowl mix apple slices with sugar, flour, cinnamon and nutmeg.

Turn apple mixture into crust. Crumble remaining crust mixture over apples. Place pie on baking sheet in oven and bake for 15 minutes.

Reduce heat to 350-degrees F and bake another 20 minutes or until top is light brown and filling is bubbly.

Cool at least 30 minutes before serving.

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