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Archive for the recipes 26 2017 Category

Mizuna Simple Ideas

Salad. Wash and chop the salad into bite size pieces. Mix with lettuce or any greens for salad. Try spinach and arugula, or even by itself. Serve as a bed under a main dish salad

Pasta. Even Asian greens can be tossed with pasta and fresh parmesan. Boil noodles of your choice al dente. While the noodles are cooking sauté chopped mizuna in olive oil with garlic. When the noodles are ready, drain and reserve 1 cup of the pasta water. Toss the noodles, parm, and a bit of the pasta water together in a skillet over low heat. Add more pasta water if the mixture looks dry. Serve with crushed red pepper and extra cheese!

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.

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 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.

 

 

Butternut Squash Fries

From your share:

1 butternut squash

From your kitchen:
1 tbsp. olive oil
Sea salt to garnish

Instructions:
Preheat the oven to 200c. Peel and cut the squash in half lengthways. Scoop out the seeds and then cut each half into fries or wedges.
Toss the fries in oil and then place in a single layer onto a baking tray. Bake for 20-35 minutes (depending on the size of your fries) turning once.
Remove from the oven and sprinkle with sea salt.

 

From: myfussyeater.com

 

 

Purple Potato Steak Salad

From your share:
1lb of purple potatoes
4 to 6 radishes
6 to 8 cups mesclun greens

From your kitchen:
1/2 lime
2 medium cloves garlic
1 teaspoon salt
2 teaspoons chipotle powder
12 ounces top sirloin steak
6 scallions
2 to 3 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 cup leaves from 4 to 6 stems cilantro

For the salad: Squeeze the 1/2 lime into a small bowl to yield 2 teaspoons of juice. Mash the garlic into a paste with 1/2 teaspoon of the salt, then add to the bowl, along with the piment d’espelette. Mix well.

Trim the steak of any excess fat. Rub the mixture on both sides of the steak, then cover loosely and refrigerate the meat while you cook the potatoes.
Scrub the potatoes, then place them in a large pot and cover with cool water. Bring to a boil over high heat; cook for about 15 minutes, until just tender when pierced with a fork. Drain and let cool for 5 minutes, then cut into halves or quarters (depending on the size of the potatoes).

While the potatoes are cooking, trim the radishes and cut them into very thin slices. Trim the scallions, then cut the white and light-green parts crosswise into thin slices. Chop the cilantro leaves to yield 1/2 cup. Add the warm potatoes; combine these ingredients in a large mixing bowl.

While the potatoes are cooling, cook the steak: Lightly spray a grill pan with nonstick cooking oil spray; heat over medium high heat. Place the steak in the pan and cook for 8 to 10 minutes, then turn it over and cook for about 8 minutes, or until an instant-read thermometer inserted into the thickest part registers–0 degrees and the steak is nicely browned. Transfer to a cutting board and let it rest for 5 minutes, then cut into 1/4-inch-thick slices.
While the steak is resting, make the dressing: Whisk together the vinegar to taste, oil, cumin, pepper and the remaining 1/2 teaspoon salt in a liquid measuring cup, then add to the bowl with the vegetables. Toss to coat evenly. Add the slices of steak and any accumulated juices.

Wash and dry the greens; divide among individual plates, then divide the steak and potato salad evenly on top of each portion of the salad greens. Serve at room temperature.

 

From: thewashingtonpost

 

 

Cauliflower Nachos

From your shares:
1 large head of cauliflower, chopped

From your kitchen:
3 tbsp. extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 c. Colby-Jack, shredded
Salsa, for serving
Guacamole, for serving
Pickled Jalapeños, for serving

Preheat oven to 425º.
To a large baking sheet, add cauliflower. Drizzle with olive oil. Sprinkle all over with salt, cumin, paprika, and chili powder. Toss to coat. Roast until tender and golden, 20 to 25 minutes.

Top with Colby-Jack cheese and return to oven until melted, 5 minutes more.

Garnish with your favorite salsa, guacamole, and pickled jalapeños.

 

 

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