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Archive for the recipes 23 2017 Category

Box Contents – Week 23, 2017

Week 23: September 26 – September 28, 2017

Tuesday Classic Harvest Boxes

Ultimate Box Family Box Essential Box
Jonagold & Macoun Apples
Pear
Peaches
Cauliflower
Cabbage
Corn
Kale & Spinach
Lettuce
Peppers
White Potatoes
Leeks
Scallions
Beets
French Horticultural Beans
Husk Cherries
*BONUS Apple Cider*
Jonagold & Macoun Apples
Pears
Peaches
Cauliflower
Corn
Kale
Lettuce
Peppers
White Potatoes
Scallions
*BONUS Apple Cider*
Jonagold & Macoun Apples
Pears
Peaches
Cauliflower
Corn
Kale
Lettuce
Peppers
White Potatoes
*BONUS Cider*
 

Tuesday Jersey Fresh Necessities Boxes

Ultimate Box Family Box Essential Box
Jonagold & Macoun Apples
Pears
Peaches
Cabbage
Corn
Lettuce
Peppers
White Potatoes
Spinach
Broccoli
Cherry Tomatoes
Green Beans
Husk Cherries
*BONUS Cider*
Jonagold & Macoun Apples
Pears
Peaches
Corn
Lettuce
Peppers
White Potatoes
Broccoli
*BONUS Cider*
Jonagold & Macoun Apples
Pears
Peaches
Corn
Lettuce
Peppers
White Potatoes
*BONUS Cider*
 
Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce.

Wednesday Classic Harvest Boxes

Ultimate Box Family Box Essential Box
Jonagold & Macoun Apples
Pear
Peaches
Cauliflower
Cabbage
Corn
Kale & Spinach
Lettuce
Peppers
White Potatoes
Leeks
Scallions
Beets
French Horticultural Beans
Husk Cherries
*BONUS Apple Cider*
Jonagold & Macoun Apples
Pears
Peaches
Cauliflower
Corn
Kale
Lettuce
Peppers
White Potatoes
Scallions
*BONUS Apple Cider*
Jonagold & Macoun Apples
Pears
Peaches
Cauliflower
Corn
Kale
Lettuce
Peppers
White Potatoes
*BONUS Cider*
 

Wednesday Jersey Fresh Necessities Boxes

Ultimate Box Family Box Essential Box
Jonagold & Macoun Apples
Pears
Peaches
Cabbage
Corn
Lettuce
Peppers
White Potatoes
Spinach
Broccoli
Cherry Tomatoes
Green Beans
Husk Cherries
*BONUS Cider*
Jonagold & Macoun Apples
Pears
Peaches
Corn
Lettuce
Peppers
White Potatoes
Broccoli
*BONUS Cider*
Jonagold & Macoun Apples
Pears
Peaches
Corn
Lettuce
Peppers
White Potatoes
*BONUS Cider*
 
Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce.

Thursday Classic Harvest Boxes

Ultimate Box Family Box Essential Box
Jonagold & Macoun Apples
Pear
Peaches
Cauliflower
Cabbage
Corn
Kale & Spinach
Lettuce
Peppers
White Potatoes
Leeks
Scallions
Beets
French Horticultural Beans
Husk Cherries
*BONUS Apple Cider*
Jonagold & Macoun Apples
Pears
Peaches
Cauliflower
Corn
Kale
Lettuce
Peppers
White Potatoes
Scallions
*BONUS Apple Cider*
Jonagold & Macoun Apples
Pears
Peaches
Cauliflower
Corn
Kale
Lettuce
Peppers
White Potatoes
*BONUS Cider* 
 

Thursday Jersey Fresh Necessities Boxes

Ultimate Box Family Box Essential Box
Jonagold & Macoun Apples
Pears
Peaches
Cabbage
Corn
Lettuce
Peppers
White Potatoes
Spinach
Broccoli
Cherry Tomatoes
Green Beans
Husk Cherries
*BONUS Cider*
Jonagold & Macoun Apples
Pears
Peaches
Corn
Lettuce
Peppers
White Potatoes
Broccoli
*BONUS Cider*
Jonagold & Macoun Apples
Pears
Peaches
Corn
Lettuce
Peppers
White Potatoes
*BONUS Cider*
 
Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce.

Helpful information about herbs you received can be found here: Your 2017 CSA Herb Garden

Helpful information on share contents can be found in the Produce Information Booklet

Culinary Expert Jenn“Food For Thought” by Jennifer Borealo

I am writing to you during the first true weekend of fall and finding it hard to believe that the temperature could go to an uncomfortable 90 degrees.  These seasons are all turned around.  I guess we just have to give it a few days and it will all become right again.

September 26th is the unofficial celebration of Johnny Appleseed Day.  It is the birthday of John Chapman from Massachusetts.  The reason the September date is unofficial is that he is often celebrated on the day of his death in March.  We are not together then so we will go with this date.

This week’s apple is one of those best kept secrets.  I have a long time love of Jonagold apples.  Guessing the parents here is easy, Jonathan and Golden Delicious. They have been around since the 1960’s and they were developed at Cornell University College of Agriculture.  This is a fairly large apple, with the perfect blend of the parent flavors, it is sweet and just a little tart, very juicy and just beautiful with a blush which varies from greenish yellow to rosy orange.  They have some spotting and some vertical striping as well. These apples work for pie, they will bake well whole for a baked apple or apple dumpling. They are perfect for a salad or cheese board and they do make a flavorful sauce.

Cauliflower has become one of the most talked about, versatile vegetables that has come into the lime light in recent years  It can be eaten raw, cut into steaks and roasted, mashed with or without some potato, and of course it can be made into rice with either a grater or a food processor.  We are often told not to eat anything white, no white rice, pasta, or bread.  That rule ends with cauliflower.  It is low calorie, high in fiber, low in carbs and it fits into almost any diet plan. 

Some of you will have husk cherries in your shares.  They are a special treat. They look like a tiny tomatillo as they have a brown, paper like husk around them.  The fruit is pale yellow in color and they look like a tiny cherry tomato.  They are sweet and to me the flavor can be compared to pineapple. I think that many of you will just eat them out of hand.  They are delicious.   They can however be used in salsa recipes, added to salads, they can be cut in half and roasted, used for jam, and even just eaten on cereal or yogurt.

Joanne Jaeger posted a recipe for Shakshouka on Facebook.  Eggs over a tomato pepper sauce that is Tunisian.  Every culture has a recipe like this one.  Perfect for those of you with egg shares.  I am using some tomatoes left from last week’s share, peppers too.  The sausage is optional.  The abundance of lettuce will serve as the perfect side of salad. 

Enjoy the freshness this week and keep in touch as always with jenn@alstedefarms, I look forward to hearing from you.

Recipes

  • Box Contents – Week 23, 2017
    Week 23: September 26 – September 28, 2017...
  • Skillet Potatoes with Cabbage and Carrots
    From your share: 4 large potatoes, pre-baked or microwaved in their skins 2 cups shredded cabbage From your garden: 2 to 3 Tbs. minced fresh parsley From your kitchen: 1 cup low-fat milk or soy milk 6 scallions or other...
  • Apple-Stuffed, Maple-Pecan Chicken
    From your share: 1 apple, peeled and sliced From your kitchen: 2 chicken breasts (about 1 -1.5 lbs.) 1 egg, beaten 1 tbsp. whole grain Dijon mustard 1 tbsp. maple syrup or honey ⅔ cup breadcrumbs ⅔ cup pecans or...
  • Cauliflower Steaks with Spiced Corn
    2 large heads of cauliflower, stems lightly trimmed 2 ears of corn, shucked 1/4 cup vegetable oil 1 fresh red chile, seeded and minced 4 scallions, chopped 2 teaspoons drained capers Salt and freshly ground black pepper Preheat the oven...
  • Shakshouka
    From the share: 1 red bell pepper, sliced From your kitchen: 1 yellow onion, sliced 1 cup fresh organic spinach 1 can organic diced tomatoes 1 tbsp. extra-virgin olive oil 2 gluten-free chicken sausages (Griggstown or Mini Mac Sausage in...

Skillet Potatoes with Cabbage and Carrots

From your share:
4 large potatoes, pre-baked or microwaved in their skins
2 cups shredded cabbage

From your garden:
2 to 3 Tbs. minced fresh parsley
From your kitchen:
1 cup low-fat milk or soy milk
6 scallions or other green spring onions (such as ramps or Egyptian onion), thinly sliced
1 Tbs. vegetable oil
1 cup chopped carrots

When potatoes are cool enough to handle, peel and coarsely mash them.

In large skillet, heat oil over medium heat. Add cabbage, carrots and 2 tablespoons water. Cover and cook, stirring occasionally, until cabbage is wilted. Add scallions and cook, uncovered, until cabbage begins to turn golden, about 3 minutes. If skillet becomes dry, add small amounts additional water as needed.

Add potatoes and milk and stir well. Increase heat to medium-high. Cook without stirring until bottom of mixture is nicely browned, 4 to 6 minutes. Add parsley, salt and pepper.

 

From: vegetariantimes.com

 

 

 

Apple-Stuffed, Maple-Pecan Chicken

From your share:
1 apple, peeled and sliced

From your kitchen:
2 chicken breasts (about 1 -1.5 lbs.)
1 egg, beaten
1 tbsp. whole grain Dijon mustard
1 tbsp. maple syrup or honey
⅔ cup breadcrumbs
⅔ cup pecans or walnuts
Sea salt and freshly ground black pepper
Butter or mildly flavored oil

Peel apple and slice it thinly.
Blend breadcrumbs*, pecans, salt and pepper together in a food processor until pecans are finely ground. Transfer to pie pan or other small, shallow dish.
Combine beaten egg, mustard and maple syrup together in another small, shallow dish.
Cut chicken breasts in half and cut pockets in the chicken. Add apple slices.
Coat with egg mixture and dip into bread mixture.
Refrigerate chicken for approximately 1 hour.
Heat butter or oil in a large skillet over medium-low heat. Add chicken pieces to the skillet and sauté approximately 3 minutes per side until juices run clear. It will become somewhat square when you stuff it with apples, so make sure every side gets cooked.)

 

From: Rachel’s Farm Table

 

 

Cauliflower Steaks with Spiced Corn

2 large heads of cauliflower, stems lightly trimmed
2 ears of corn, shucked
1/4 cup vegetable oil
1 fresh red chile, seeded and minced
4 scallions, chopped
2 teaspoons drained capers
Salt and freshly ground black pepper

Preheat the oven to 375°. Cut three 3/4-inch-thick center slices from each head of cauliflower to form “steaks.” Reserve the remaining cauliflower for another use.

In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs

In a medium skillet, heat 2 tablespoons of the oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and season with salt and black pepper.

In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks.

Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake the cauliflower steaks for 25 minutes, until tender and richly browned.

 

From: Foodandwine.com

 

 

 

Shakshouka

From the share:
1 red bell pepper, sliced

From your kitchen:
1 yellow onion, sliced
1 cup fresh organic spinach
1 can organic diced tomatoes
1 tbsp. extra-virgin olive oil
2 gluten-free chicken sausages (Griggstown or Mini Mac Sausage in the farm store would work here)
1 tsp chili powder
1/2 tsp cumin
1/4 tsp Himalayan sea salt
Optional: 1/4 tsp cayenne pepper, more as desired
Optional: 1/4 tsp turmeric
4 fresh organic, pasture-raised eggs

From your garden:
Chopped parsley, for garnish

Instructions:

Heat oil in a skillet Add sliced onions and red bell pepper, sauté for 5 minutes until translucent
Add in sausage and spinach, let sausage cook and spinach wilt
Add in diced tomatoes, chili powder, sea salt, cumin, and cayenne; mix to combine
Gently spread an area and crack an egg in, continue with remaining eggs
Let cook until egg whites are opaque
For quicker cooking, cover your skillet Shashouka.

 

From: Lexi’scleankitchen.com

 

 

 

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