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Archive for the recipes 3 2017 Category

Chive Butter Pats

Many thanks to CSA Member Beverly Hanson who wrote this week to share a recipe using the chives in the shares and maybe the chives that are coming back in your garden from previous years.

Wilson’s Easy-Flex 24 Cavity Bite-size Square Mold.

Whip a pound of softened butter using the wire whip beater add about half a bunch of chopped chives into the whipped butter
One pound fit the mold perfectly.

Freeze the pats so they can be used in recipes. Pot them from the mold into a zip lock bag.

They are nice for finishing a sauce, etc.


Beverly Hansen




Green Potato Pancakes

Many thanks to Tamar Bacon who wrote this week to share this “kid friendly” original variation of a potato latke recipe that will use some of the greens in the shares.  

1/4 C olive oil
2 eggs
5 cups loosely packed kale leaves (discard stems)
2 small zucchini peeled and cut in large chunks
2 tsp parsley
1 clove garlic
1 small onion in chunks
1/3 C white whole wheat flour
1 tsp salt
4 medium golden potatoes peeled
Safflower or olive oil for frying
Sea salt for finishing

Puree olive oil, eggs, kale, zucchini, parsley, garlic and onion till smooth. Add flour and salt and mix till incorporated. Grate potatoes on large grater and add to green mixture.

Fry in safflower or olive oil to coat the bottom of the pan till crisp on one side, flip and fry till cooked through.  Finish with sea salt.




Honey Baked Pork Roast

(5-lb.) Bone-in pork picnic half roast
6 1/2 tablespoons honey, divided
1/4 cup packed brown sugar
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup canola mayonnaise
1/4 cup Dijon mustard
1/4 cup apple cider vinegar
3/8 teaspoon ground red pepper

Preheat oven to 300°F.

Trim tough outer skin layer from pork, leaving as much fat as possible intact. Discard skin. Rub 2 1/2 tablespoons honey over pork.

Combine sugar, salt, pepper, cinnamon, ginger, and cloves in a bowl; rub mixture evenly over all sides of pork. Place pork, fat side up, in a foil-lined broiler pan.

Bake at 300°F until a thermometer inserted in thickest portion registers 170° to 180°F, about 3 to 3 1/2 hours. Remove from oven; let stand 15 minutes before cutting into thin slices.

Combine remaining 1/4 cup honey, mayonnaise, and remaining ingredients; serve sauce with pork.






Asparagus-Ricotta Tart

1 sheet frozen puff pastry, thawed
1 1/2 cups ricotta cheese (part-skim)
Zest of 1 lemon
1/2 cup chopped flat-leaf parsley
1/2 cup finely grated Asiago cheese (plus more for topping)
2 Tbsp. chopped capers
Kosher salt and freshly ground pepper
1 bunch asparagus (about 1 lb.), trimmed

Preheat oven to 400°F. Roll out pastry to a 13-by-9-inch rectangle. Fold over about ½ inch on all sides to form a crust. Transfer to a parchment- lined baking sheet; prick crust all over with a fork. Bake 10 minutes.

Meanwhile, combine ricotta, lemon zest, parsley, Asiago, and capers in a bowl. Season with salt and pepper.

Spread ricotta mixture over crust. Sprinkle with more Asiago. Line asparagus across filling. Bake until pastry is golden-brown and asparagus is tender, about 30 minutes.







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