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Archive for the recipes 30 2017 Category

Cheddar Broccoli and Chicken, Stuffed Baked Potatoes

From your share:
3 russet potatoes, washed and dried
2 cups cooked broccoli

From your kitchen:
2 tablespoons olive oil
3 tablespoons kosher salt
2 tablespoons salted butter
2 tablespoons cornstarch
1 1/4 cup low fat milk
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg
1/8 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1 cup shredded white sharp cheddar
3 slices American cheese
1 1/2 cups cooked chicken breast

Preheat oven to 425 degrees.
In a large bowl, toss the potatoes with the olive oil and salt to coat. Place the potatoes directly on the baking rack and bake for 50-60 minutes or until done. While the potatoes are cooking, melt the butter in a medium sauce pan and whisk in the cornstarch. Cook the mixture until it starts to turn golden and then slowly whisk in the milk. Stir in the garlic powder, nutmeg, salt and pepper. Cook the mixture until it begins to thicken, approximately 3-4 minutes. Add both cheeses and stir until smooth.

Transfer the potatoes to a serving platter and slice down the middle being careful to not cut all the way through. Pinch the sides of the potato at each end of the slit and press to open. Season the inside of the potato with salt and pepper if desired. Stuff the potato with the chicken and broccoli and top with cheese sauce.

Serve immediately.






Green Tomato Hot Dog Relish

From the share:
1 quart chopped green tomato
1 large green pepper, chopped

From the kitchen:
1 large sweet white onion, chopped
2 tablespoons canning salt
1 cup sugar
1 tablespoon prepared mustard
1 teaspoon celery salt
4 whole cloves
1 cup vinegar (5% acidity)
Yield: 5 ½ pints

Combine tomatoes, onion, and pepper in large bowl.
Sprinkle salt over vegetables, mix in, and let stand 1 hour.
Drain vegetables. Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
Tie cloves in cheesecloth and add to mixture. Stir in vinegar and simmer for 20 minutes.
Take out spice bag. Pack hot relish into hot jars. Leave 1/4 inch headspace.
Place canning lids on jars. Process half pints for 10 minutes in hot water bath.






Roasted Delicata Squash

From your share:

1 Acorn, Delicata, or Spaghetti Squash, any size

From your kitchen:

1/2 cup quinoa

1 cup vegetable broth

1 cup spinach, chopped

2 tbsp. vegan butter

1 tbsp. olive oil

2 tbsp. pecan, chopped

2 tbsp. dried cranberries

Salt and pepper to taste

Pre-heat oven to 400F degrees. Cut the squash is half (long way) and scoop up the seeds. Pour the olive oil over the squash and add salt and pepper to taste. Wrap the squash in foil and place on cookie sheet. Bake for 45 minutes.  

Meanwhile, cook the quinoa in vegetable broth instead of water for more flavor.   Once the squash is done, carefully remove the foil and begin to “carve out” the squash with a fork (picture 3). Don’t go to deep otherwise you will break through the skin. Add the squash insides to a glass bowl.   Roughly chop up the spinach and add to the squash bowl. Also add the quinoa and butter and begin to mix it together using two forks (picture 4). Finally add the pecan and cranberries and fold.  Scoop up the squash and quinoa mix into the squash skin. Add more pecans and cranberries on top, garnish with fresh cilantro or parsley, season with salt and pepper and serve. 






Apple Chips

CSA member Crystal Lynn posted the directions for these Apple Chips on Facebook. The recipe should work well with the Pink Lady apples.

Apple Chips

I just sliced the whole apple really thin and cut out the core on any pieces that need it. Some are full slices, others are halves. Put the slices on parchment and sprinkle with cinnamon sugar. Bake at 225 for 45 minutes, flip each piece and then bake for another 45.




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