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Archive for the recipes 24 2017 Category

Bill’s Broccoli-Cauliflower Fritters

This recipe comes from Maggie’s dad, Bill Callahan. A family favorite!

What you’ll need:

From the share:
1 head of cauliflower
1 head of broccoli

From your kitchen:
3 eggs
1 1/2 cup of flower (all purpose works, gluten free was used in this recipe)
1 1/2 cup of milk
salt, peppers, paprika, and garlic
salt to taste


What you’ll do:

Process your broccoli and cauliflower in a food processor until finely mixed.

Mix in beaten eggs, milk, flour, and desired amount of seasoning and work into a thick batter.

Coat a pan with cooking spray, and on medium heat, melt a few pats of butter.

Scoop a few patty sized amounts of batter into your pan and cook until golden brown on either side.



Apple Cider Braised Brisket

From your kitchen:
2 tablespoons butter
1 (4-5 lb.) beef brisket, outer fat trimmed
1 teaspoon salt
1/2 teaspoon pepper
2 yellow onions, cut into wedges
5 cloves garlic

From your garden:
3 sprigs rosemary

From your share:
3 cups unfiltered apple cider
3 apples, cored and sliced

Preheat oven to 325º F. On the stove top over a medium-high heat melt butter in a Dutch oven. Season brisket on both sides with salt and pepper, and then add to Dutch oven and sear on all sides until golden brown. Remove to a plate.
Add in the onions and garlic and sauté until softened. Pour a few tablespoons of the apple cider into the pan to deglaze. Stir until all caramelized bits are lifted from the pan. Add in brisket and herbs and pour remaining apple cider over the top.
Bring to a simmer, cover and move to the oven. Roast the brisket at 325º F for 2 1/2 to 3 hours or until tender, adding in apples 30 minutes prior to the end of cooking.
Remove Dutch oven and allow to cool. Drain fat from the top of the pot and discard. Remove meat, apples and onions and heat the remaining sauce over medium heat, stirring occasionally, until the mixture reduces and becomes a gravy. Add in brisket, apples and onions and cook until warm. Serve



Kale and White Bean Soup

From your kitchen:
2 tablespoons olive oil
4 cloves garlic, chopped
2 stalks celery, sliced
1 large onion, chopped
kosher salt and black pepper
2 15.5-ounce cans cannellini beans, rinsed
1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
1 tablespoon fresh lemon juice
1 loaf country bread, warmed

From your share:
1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)

From your garden:
2 tablespoons chopped fresh rosemary

Heat the oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.



Broccoli Apple Soup Recipe

From your share:
1 large bunch of broccoli (about 3 heads with stems)
1 good cooking apple (a non-tart apple such as Jonagold, golden delicious, McIntosh), peeled, cored, chopped

From your kitchen:
3 Tbsp. butter
1 cup of thinly sliced or finely chopped yellow or white onion
1 cup of unfiltered apple juice or apple cider (not hard cider)
3 cups of chicken stock
2 strips of lemon peel

From your garden:
4 sprigs of lemon thyme or thyme
1 Tbsp. chopped fresh chives for garnish

Separate the broccoli florets from the stems. Peel the outer tough skin of the stems with a vegetable peeler. Slice the stems into rounds and chop finely (a mini chopper food processor works well for this step).

Heat a thick-bottomed medium large (4-quart) saucepan on medium heat. Melt the butter in the pan. Add the onion and the apple and lower the heat to low. Cover and cook for 10 minutes, until onions are translucent and apples are softened.

Add the broccoli florets and the chopped broccoli to the apple onion mixture. Add the stock and the cider. Tie up the thyme sprigs with kitchen string and add to the pot. Add strips of lemon peel to the pot as well. Increase the heat, bring to a boil, and reduce the heat to maintain a low simmer, covered. Cook for 20 to 25 minutes.

Remove from heat. Remove thyme and lemon peels from the soup and discard. Working in batches, filling up the blender bowl to no more than one third full at a time, purée the soup.
Return soup to the pot, reheat and adjust seasonings to taste. Garnish with chopped fresh chives to serve.







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