Call us (908) 879-7189

Archive for the recipes 31 2017 Category

Creamed Kale

From the share:
3 lbs. kale center stalk removed, coarsely torn into pieces

From your kitchen:
3 Tablespoons unsalted butter
3 Tablespoons finely chopped onion
3 Tablespoons flour
3 C milk Scalded
Pinch of freshly grated nutmeg
Salt and pepper to taste
Caramelized Shallots
6 T unsalted butter
2 T sugar
10 shallots peeled and diced
Salt and pepper

Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.

Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.


Caramelized Shallots:
Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.




Carrot, Parsnip, Squash, and Kale Soup

From your share:
2 parsnips, thinly sliced
2 carrots, thinly sliced
2 cups of butternut squash, peeled and chopped
2 potatoes, diced
4 cups kale, chopped into small pieces
1-2 teaspoons fresh thyme (optional)

From your kitchen:
¼ cup olive oil
2 onions, diced
4 garlic cloves, minced
10 cups veggie stock
1 teaspoon salt
Freshly ground black pepper
1 16-ounce can chickpeas, drained and rinsed

Heat oil in your favorite soup pot over medium heat. Add onions and garlic. Cook, stirring frequently, for about 5 minutes.

Add the parsnips, carrots, and squash to the pot. Stir it up so that everything gets coated in the oil. Cook the veggies for about 15 minutes, stirring often. Allow the veggies to get a little brown. Don’t worry if any brown pieces stick to the bottom of the pot – they will get taken care of when you add the stock in the next step!

Once the veggies are a little browned, add the stock, potatoes, thyme (if using), salt + pepper. Use your wooden spoon to scrape up any veggies that stuck to the bottom of the pot. Bring the soup to a boil, then reduce the heat and simmer for about 45 minutes, until the veggies are soft.

Add the kale and chickpeas. Cook for about 5-10 more minutes. At this point, you could eat the soup as is and it would be delicious. Or, you can puree some of it to get a creamier consistency.






Breaded Brussels Sprouts

From your share:
1 1/2 lbs. Brussels Sprouts

From your kitchen:
1 t salt
4 T butter, melted
4 T grated parmesan cheese
4 T dried breadcrumbs
1/4 t garlic
1/4 t ground black pepper
1/4 t seasoning salt

Wash and trim Brussels sprouts. Cut an “X” about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).

In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.

Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.

Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.

Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.







Cranberry Orange Jam

From your share:
16 ounces of fresh cranberries (if you have a package in the freezer – can use them straight out of the freezer – no problem)
1 medium apple, peeled, cored, grated (any variety apple you have will do but tarter apples have more natural pectin which helps thicken the jam)

From your kitchen:
Juice and zest of 1 orange (juice should be about ½ cup – add water or orange juice if necessary to bring up to a  1/2 cup)
1 cup superfine sugar (Regular would be fine too)
2 tablespoons orange liqueur (optional)

Put all ingredients, except liqueur, in a medium saucepan on medium heat – bring to a boil, then keep at a low boil for about 15 minutes. Intermittently, you’ll hear the cranberries popping.
Mix often to check for thickening. If cranberries have not all popped and it’s getting too thick, add a bit more water or orange juice.
Taste for sweetness and flavor at about 10 minutes, and if desired, add in the orange liqueur. Cook for another 5 minutes, take off heat and use a wooden spoon or potato masher to break up most of the chunks.  Put in jars and refrigerate. Should last about 2 weeks or you can freeze some for later use.




Email Sign-up

Visit the farm

Address: 1 Alstede Farms Lane
Chester, NJ 07930

Call us: 908-879-7189

Ride the Shuttle

Click Here for Directions