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Archive for the Recipes 28 2013 Category

Roasted Squash with Wild Rice Stuffing

3 medium acorn or sweet dumpling squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
3 tablespoons unsalted butter, melted
1 tablespoon packed dark brown sugar
1/2 medium yellow onion, finely chopped
2 medium shallots, finely chopped
4 celery stalks, finely chopped
1 tablespoon minced fresh thyme leaves
2 cups cooked wild rice mix
2/3 cup pecans, toasted and finely chopped
1/4 cup dried cranberries, finely chopped
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed


Heat the oven to 450°F and arrange a rack in the middle.
Place the squash cut-side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with the brown sugar, and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.

Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper.

Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

adapted from:

Oven Baked Chips

3-4 baking potatoes
olive oil, olive oil spray
2 garlic cloves minced or ¾ t garlic powder
½ t salt
1 T fresh parsley or 1 t flakes
¼ t paprika
¼ t black pepper

Preheat the oven to 475

Scrub the potatoes, leaving the peel on.

With a sharp knife or mandolin thinly slice the potatoes.

Place the potatoes in a bowl and coat with a Tablespoon or two of olive oil.

Place all seasonings in a plastic bag.  Add the potato slices and shake to coat well.

Remove the potatoes from the bag and place on a single layer in a baking pan covered with foil and sprayed.

Bake at 475 for 20-25 minutes or until the potatoes are browned around the edges, thinner slices will be crisp and thicker slices will be fork tender.

All ovens are a little different.  Check the potatoes after 15 minutes.

Cranberry Applesauce Recipe


3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples (or other good cooking apple such as Jonagold, Suncrisp, Fuji, Jonathan,
1 1/2 cups to 2 cups fresh or frozen cranberries
2 Tbsp. lemon juice
1/2 teaspoon ground cinnamon
1/4 cup of brown sugar
1/2 cup white sugar
1 cup water or apple cider
1/2 teaspoon salt


Place all of the ingredients in a large (5-quart) pot. Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed.

Remove from heat. Mash the apples and cranberries with a potato masher to the consistency you want.

Serve hot as a side to pork or turkey or serve hot or cold as a dessert with some vanilla ice cream.

Store in the refrigerator for a couple of weeks, or freeze Cranberry Applesauce for up to a year.

from: simply

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