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Archive for the recipes 25 2017 Category

Arugula Simple Ideas

Risotto. Another Italian inspired use for mizuna! Stir chopped and cleaned mizuna into a batch of risotto at the end of cooking. It will wilt perfectly. Try pairing with mushrooms for an earthy dish.

Stir-fry. Asian greens are of course perfect for stir-fry! Pair with any vegetables in your share, lots of garlic and ginger, and your protein of choice. Use your favorite recipe

Soup. We love greens in miso soup, but feel free to toss them into any vegetable soup at the end of cooking. Mizuna would also pair well chicken noodle or lightly creamy soups.

Grain Salads. This Mizuna Quinoa Salad with Lemon Scallion Vinaigrette is sure to be a crowd pleaser! Toss raw mizuna with farro, quinoa, rice, barley, or any grain for fresh salad perfect for picnics and potlucks.

Sauté. The simplest is last! Wash mizuna or arugua and then toss in a pan with garlic and olive oil. Leave whole
like in this side to local pork chops or chop into bite-size pieces.






Sauteed Kale with Apples

From your share:
2 Empire apples, cored and cut itno bite-size pieces
2 teaspoons apple cider
4 cups of chopped kale leaves

From your kitchen:
1 teaspoon olive oil
1 white onion,
2 teaspoons apple cider vinegar
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper

Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.





Bloomin Baked Apples Recipe

From your shares:
2 Honeycrisp apples (or other crisp apples)
The Jonagold apples will work well here

From your kitchen:
2 tbsp. butter
3 tbsp. brown sugar, packed
1 tbsp. flour
1 tsp cinnamon
4 caramels, unwrapped

~~~Optional toppings~~~
Vanilla ice cream, caramel sauce and cinnamon

1. Preheat the oven to 375 degrees.

2. To get the blooming apple look, you need to cut the apples. Slice off the top 1/4 to 1/3 of the apples. Scoop out the core. If you don’t have an apple core use a metal 1/2 teaspoon measuring spoon. Then, use a thin knife to make two, deep circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts.

3. Place the apples in an oven safe dish and put two unwrapped caramels into the center of each apple.

4. Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples.

5. Bake at 375 for 25-30 minutes. Remove from the oven and use a large spoon to move the apples into bowls.

6. Top with a scoop of ice cream, drizzle with caramel and sprinkle with cinnamon. The ice cream will cause the caramel in the center to harden so eat quickly or put the ice cream scoop on the side.


Acorn Squash Fondue

From your share:
1 Medium Acorn Squash
3/4 cup Apple Cider

From your kitchen:
6 ounces Cream Cheese
1/2 cup Heavy Cream
8 ounces Sharp Cheddar
1/2 teaspoon Freshly Grated Nutmeg
1 tablespoon Unsalted Butter
1/2 teaspoon Thyme
to taste Sea Salt

Preheat oven to 350 degrees.

Cut the top off the acorn squash and scoop out the seeds. Shave a small portion of the bottom of the squash off to make it sits flat. Add dash of cinnamon, dash of seasalt and the unsalted butter slice inside the squash. Bake squash for approximately 30 minutes. Remove and let cool for about 5 minutes.

Carefully scoop out the meat of the squash, leaving about 1/2” thick rim inside. The squash shell will be your serving bowl.

In a saucepan over medium heat, combine the squash and apple cider and cook
until immersed. You can use an immersion blender if desired. Once broken up, add
the heavy cream and cream cheese. Stir constantly until fully melted. Add the grated
sharp cheddar, nutmeg and thyme

Continue blending over medium heat until the fondue is complete.
Pour fondue into the acorn squash shell and sprinkle the top with sugared pecans
and a dash of nutmeg. Serve with french baguette pieces, apple slices, dried fruit
and anything else you love to dip.

From: Food



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