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Archive for the recipes 28 2017 Category

Bok Choy Skillet Supper

From your share:
4 small bok choy, halved or larger bok choy quartered

From your kitchen:
2 tsp. garlic-flavored olive oil, divided, plus more for drizzling
8 oz. button mushrooms, sliced (2 cups)
8 cherry or grape tomatoes, halved
2 shallots, finely chopped (1/4 cup)
1 cup bulgur
1 cup mushroom or vegetable broth

From your garden:

1 sprig fresh thyme plus 1 tsp. fresh thyme leaves, divided

Heat 1 tsp. garlic oil in skillet over medium-high heat. Add mushrooms, and cook 5 minutes, or until browned. Transfer to plate. Add tomatoes to skillet cut-side down, and cook 2 minutes, or until browned. Transfer to plate.

Add remaining 1 tsp. garlic oil to skillet. Stir in shallots, and sauté 2 to 3 minutes. Stir in bulgur until grains are coated with oil. Add broth, thyme sprig, and 1 1/2 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes.

Arrange bok choy halves on top of bulgur with leaves pointing outward (like spokes in a wheel). Sprinkle mushrooms and tomatoes between bok choy halves. Cover, and simmer 5 minutes more. Remove from heat, and let stand 10 minutes. Sprinkle with thyme leaves, and drizzle with garlic oil.






Rice and Apple Salad

From your share:
1-2 apples, diced

From your garden:

From your kitchen:
olive oil
2 T butter or olive oil
1 onion, chopped
2 garlic cloves, chopped
¼ t cinnamon
2 1/4 c brown rice
2 scallions, sliced
3/4 c almonds, chopped
6 dry apricots, snipped into small pieces

Heat some oil and the butter in a skillet. Add the onion and garlic and cook until softened, about 8 minutes. Add the cinnamon and the rice and stir for a bit. Add about 4 cups of water, some salt, and bring to a boil. Reduce heat to extremely low, cover, and steam until the rice is cooked, about 45 minutes. While the rice steams, sauté the scallions, almonds, apricots, and apples in a small saucepan in some more butter or oil until softened and lightly colored, about 3 minutes. Fold into the finished rice and cilantro.


From: ChefJonathanMiller




Herbed Oven-Browned Potatoes

From your share:
3/4 pound boiling potatoes (2 to 3 medium)

From your garden:
1 tablespoon mixed chopped fresh herbs such as thyme, rosemary, and/or oregano or 1 teaspoon
mixed dried herbs, crumbled

From your kitchen:
1 garlic clove, chopped fine
1 tablespoon unsalted butter or olive oil
freshly ground black pepper to taste

Preheat oven to 450 degrees F.

Cut potatoes into 1/4-inch-thick slices and in a saucepan of boiling salted water cook 5 minutes, or until just cooked through. Drain potatoes well in a sieve and transfer to a 6-cup gratin dish (11/2-quart) or other shallow baking dish, 11 by 8 by 1 1/2 inches. Toss potatoes immediately with remaining ingredients and pepper and salt to taste and bake in upper third of oven 20 minutes, or until potatoes are pale golden. Serves 2.


From: Gourmet January 1997




Fall Squash Yeast Bread

From the share:
1 1/2 cups squash or pumpkin puree

From your kitchen:
1/2 cup warm water
2 packages (2 tablespoons) active dry yeast
2/3 cup warm milk
2 large eggs, beaten
2 tablespoons vegetable oil
6 1/2 cups All-Purpose Flour
1/2 cup brown sugar
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

In the bowl of a stand mixer, add yeast to water and let it sit for a few minutes, until slightly foamy. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, cinnamon, and pumpkin pie spice. Using the paddle attachment, mix at medium speed for 2 minutes, until well mixed.

Switch to the dough hook, and gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Knead dough at medium speed for 5 – 7 minutes, until you have a smooth, elastic dough. This can also be done by hand on a well-floured counter.

Form dough into a ball, and put it into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with plastic wrap sprayed with nonstick spray and let rise until doubled, about 1 hour.

Grease 2 10 x 5-inch pans.

Turn dough out onto a lightly oiled work surface or a silicone mat. Divide dough in half. Shape dough into loaves and place in the prepared pans. Cover with plastic wrap sprayed with nonstick spray and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake for about 30 minutes, or until golden brown and the temperature in the middle of the bread registers 190°F.

Remove bread pans and cool on a wire rack. Yield 2 loaves



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