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Archive for the recipes 27 2017 Category

Parmesan Garlic Spaghetti Squash

From your share:
2 lb Spaghetti Squash

From your kitchen:
2 T Olive Oil
2 Cups button mushrooms,
chopped bite size
2 cloves of garlic finely chopped
1/4 c parmesan cheese grated

From your garden:
Handful of flat leaf parsley finely chopped
1 Tablespoon fresh thyme

Preheat the oven to 380, In a large pan or deep skillet, add the olive oil, garlic and thyme. Cook for 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown (about 7-8 minutes). Turn off the heat and set aside.

Put the spaghetti squash on a baking tray and pierce the skin a few time using a knife. Bake for about 1 hour, until squash can be pierced with a knife.
Take squash out of the oven and let cool to room temperature. Cut in half and get rid of the seeds. Use a fork to scrape the squash into strings.
Add squash to the skillet (or pan), turn the heat to high and quickly fry with mushrooms. Sprinkle parmesan while sautéing for a minute.



Roasted Pumpkin Seeds

Pumpkin seeds can be roasted and enjoyed plain or with several combinations of seasonings.
Remove the pumpkin seeds from the pulp. Rinse and dry.

Some flavoring combinations include:
• Tossing with a bit of melted butter and salt before roasting
• Tossing with canola oil and garlic salt before roasting
• A little sugar and a little salt will help to caramelize and give a very satisfying flavor
• Bake plain and sprinkle with seasoning salt or Cajun spice immediately after removing from the oven.
• For those who want salt free pumpkin seeds, after baking and while still hot sprinkle with no-salt curry powder or garlic powder.

For roasting, lay out the pumpkin seeds as prepared above and place in a preheated 325 degree oven. Bake until they turn a light golden color, stirring every so often to ensure even cooking. Sprinkle with desired seasonings. The green, hulled seeds can also be toasted. Simply place in a sauté pan over medium high heat and swirl around until aromatic. Transfer to a dish and
sprinkle with salt.
Remember use a lower temperature to retain nutrients when roasting.

Baked and seasoned pumpkin seeds will keep for a couple of days at room temperature in a tightly sealed container or a zipper
bag. For storage up to a week, place in the refrigerator. For longer storage, freeze the roasted pumpkin seeds.



Apple Pie Oatmeal Bars

From your share:
1/2 tsp salt
2 cups apples, cored, peeled and chopped

From your kitchen:
2 tbsp. butter
1/4 cup brown sugar, firmly packed
2 tbsp. flour
1 tsp cinnamon
2 tbsp. water
1/4 tsp salt

Oatmeal Bars:
1/2 cup plus 6 tbsp. butter, cut into pieces
1 1/2 cups flour
1 1/2 cups oats
1 cup brown sugar, firmly packed
1 tsp baking powder
1/2 t salt

Combine apple ingredients in a medium saucepan over low-medium heat
Stir and allow apples to soften, and sauce to thicken
Remove from heat
Pre-heat the oven to 350 and grease a 9x 13 baking dish
Whisk together the dry ingredients. Using a pastry blender, cut in the butter.
Press half of the mixture into the bottom of the baking dish. Top with the apple mixture. Sprinkle an even layer of the remaining oat mixture over the top of the apples.
Place in the oven and bake for 30-40 minutes
Allow to cool completely, cut into squares and serve.



Yukon Gold Potato Fans

From your share:
4 Medium Yukon Gold Potatoes (russet potatoes will also work)

From your kitchen:
1 tablespoon olive oil
1 tablespoon butter, melted
1 teaspoon Salt

Preheat oven to 475° F.
2. Cut a thin slice off the bottom of each potato so they lay flat.
3. Using a knife make about 20 slices ( ¼-inch deep) lengthwise from end-to-end across the tops of the potatoes, making sure not to cut all the way through. Leave about a half an inch on the bottom of the potato un-cut.
4. Mix the butter and oil in a bowl.
5. Place the potatoes on a baking sheet, brush with half of the olive oil/ butter mixture, sprinkle with salt and bake for 30 minutes.
6. Brush the potatoes with the remaining oil/butter mixture and cook for an additional 45 minutes or until skin is golden and serve.






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