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Archive for the recipes 25 2016 Category

Crock Pot Baked Potatoes

Scrub, dry, and rub the potatoes with olive oil, then wrap them individually in foil and place in the crockpot.  In 3 to 4 hours on the high setting depending on the size of the potatoes they are cooked.  I realized today that I did not poke the potatoes with a fork before wrapping them in the foil and they were fine.  I imagine you could do the same thing all day on low, but have not tried that.   Yesterday, I had two crockpots.

 

 

 

 

Roasted Potatoes and Tomatoes

Recipe idea from CSA member Beverly Hanson

Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes

 

From: Foodnetworkmagazine.com

 

 

 

 

 

Vegan Beet Cupcakes

Another recipe from CSA member Maureen Contini that she brought to us at breakfast in the summer.

2 medium beets
1 cup unsweetened vanilla almond milk
1 tsp white or apple cider vinegar
3/4 cup raw turbinado OR granulated sugar
1/4 cup canola or melted coconut oil
2 tsp pure vanilla extract
1 cup + 1 heaping Tbsp. whole wheat pastry flour or unbleached all-purpose flour
Scant 1/2 cup unsweetened cocoa powder
 + more for topping
1 tsp baking soda
1/2 tsp baking powder
Pinch salt

 

Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.

Line a muffin pan with paper liners.

Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.

Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.

Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they will stick to the paper.

Dust with cocoa and serve.

 

From: Minimalistbaker.com

 

 

 

Slow cooker kielbasa, cabbage and potato soup

6 cups reduced-sodium chicken broth
2 cups water
1 teaspoon chopped rosemary
¼ teaspoon anise seed
½ teaspoon salt
½ teaspoon ground pepper
1 small onion, diced
1 14-ounce can cannellini beans or white beans, drained and rinsed
12-ounces small potatoes, cut in half
7 ounces kielbasa, cut into half moons
2 cups chopped cabbage
1 cup shredded cheese such as Gruyere, Swiss or Cabot Alpine Cheddar
1 cup croutons, optional (gluten-free if desired)

Whisk broth and water, rosemary, anise, salt and pepper in a large slow cooker. Add onion, beans, potatoes, kielbasa and cabbage and stir to combine. Set slow cooker on high for 4 hours or on low heat for 8 hours. Top with cheese and crotons if using.

 

From: healthyseasonalrecipes.com

 

 

 

Blistered Green Beans with Tomato-Almond Pesto

2 pints of cherry tomatoes
¼ cup of unsalted almonds
1 clove of garlic minced
2 T olive oil
2 T sherry or red wine vinegar
1 t paprika
Pinch of cayenne pepper
Kosher salt, fresh ground pepper
3 t vegetable oil
2 lbs. of green beans.

Preheat the oven to 450

Roast tomatoes on a rimmed baking sheet, turning once until blistered and slightly charred,  15 to 20 minutes, Cool.
Finely chop almonds in a food processor Add garlic, olive oil, vinegar, paprika and cayenne and half of the tomatoes. Pulse to a coarse pesto consistency. Season with salt and pepper.

Heat 1 ½ teaspoon vegetable oil in a skillet
Over medium high heat.  Add ½ of the beans, cook undisturbed until beginning to blister
About 2 minutes, toss and continue to cook until tender 7-9 minutes season with salt and pepper
Spread beans out on a platter, allow to cool, and continue to cook the remaining beans with more oil.
Dish can be prepared 3 hours in advance.  Toss and season before serving.

 

From: bonappetite.com

 

 

 

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