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Archive for the recipes 29 2017 Category

Roasted Parsnips Salad

From your share:
3 large parsnips, peeled and cut into sticks
1 apples, cut into matchsticks
4-5 handfuls of arugula and/or mizuna

From your kitchen:
4 ounces diced pancetta
1 tablespoon olive oil
½ tablespoon kosher salt
1/4 cup grated Parmesan cheese or slivered almonds

For the Dressing
Juice from ¼ lemon
1 tablespoon olive oil
Couple pinches of kosher salt

Preheat oven to 425 degrees. In a large oven-safe pan cook the pancetta over medium heat until it’s rendered its fat. Remove the pancetta leaving the fat in the pan. Add a tablespoon of olive oil and the parsnips. Spread them in an even layer, sprinkle with salt, and let them cook for a minute or two before giving them a stir. Once they’ve started to turn golden transfer the pan to the oven and roast them for 15-20 minutes, or until fork tender. While the parsnips are roasting, make the salad. In a large bowl whisk the lemon juice, olive oil, and salt until combined. Add the arugula and gently toss until it’s coated with the dressing. Add the apple and toss again. When the parsnips are roasted let them cool a few minutes before adding to the salad. Add the grated Parmesan and crispy pancetta, toss, and serve.




Easy Ways to Cook Green Beans

Green beans respond better to boiling than to steaming. A pound of beans in a standard steamer will not cook evenly. Boiling is simpler – just add the beans and cook until tender – and permits the addition of salt during cooking. Unlike other vegetables, green beans do not become soggy when boiled, because their thick skins keep them crisp and firm. Leave beans whole when boiling; cut beans will become waterlogged. Boiled beans can be flavored with some butter or oil, dressed with a vinaigrette, or sautéed briefly in a flavorful fat.

From: Cooks Illustrated Magazine

Simple Finishing Touches for Beans
With Butter & Lemon Juice: toss beans with butter in a hot frying pan. Sprinkle with lemon juice, and season with salt & pepper.
With Onions: lightly brown chopped onions in butter, add beans, and toss until thoroughly coated in butter and onions.
With Oil and Garlic: Heat 2 tablespoons oil per pound of beans, add 1 clove finely shopped or pureed garlic, cook 30 seconds, add beans; toss until heated through. Season with salt and pepper to taste.
With Mushrooms: Sauté 1/4 pound sliced mushrooms per pound of beans in butter until lightly browned. Add green beans and heat.

From: Victory Garden Cookbook

To Freeze Beans
Blanch washed beans in boiling water for 3 minutes.
Plunge into an ice water bath to cool.
Drain and pat dry with clean dish towels.
Place in Ziploc bags.
As you close the bag leave a little opening, enough to insert a straw so that you can draw the air out of the bag. Press the straw closed where inserted as you pull out the straw and complete closing the bag.



Parsnips and Carrots with Orange Sauce

From your share:
1 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces
1 pound scrubbed carrots, halved lengthwise and cut crosswise into 1/4-inch-thick

From your kitchen:
pieces 2 cups water
2/3 cup fresh orange juice
1/4 teaspoon freshly grated orange zest (try to find un-waxed oranges….)
1-2 tablespoons butter

In a skillet combine the water, the parsnips, the carrots, and salt to taste, simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 4 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.



Pumpkin Stuffed with Everything Good

From your share:
1 cheese pumpkin

From your kitchen:
Salt and freshly ground pepper
1/4 lb. stale bread thinly sliced and cut into
1/2” chunks
1/4 lb. Gruyere, Emmenthal, or Cheddar or
a combination cut into ½“chunks
2-4 cloves garlic coarsely chopped
4 slices of bacon, cooked until crisp,
drained, and chopped or even cooked
sausage or ham cubes
1/4 cup snipped fresh chives or scallions
1 T minced fresh thyme
1/3 cup heavy cream
Freshly grated nutmeg

Center a rack in the oven, preheat to 350. Choose your pan (see details in this week’s letter).

Cut a cap out of the pumpkin large enough so that you can work inside the pumpkin. Clear seeds and strings and season with salt and pepper. Place pumpkin in your baking vessel.

Toss bread cheese garlic and herbs together in a bowl and season with salt and pepper. Stuff into pumpkin. Add more as needed. Mix cream with nutmeg and pour over the bread just until moist.

You may not need all of it. It should not be swimming in cream. Put the cap in place and bake for 2 hours. Check after 90 minutes, everything should be bubbling and the pumpkin should be fork tender when tested. Remove the cap and allow the stuffing to brown for the last 20-30 minutes. Serve immediately To serve, either pull pumpkin into the stuffing and mix or spoon a portion of pumpkin with each serving.




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