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Archive for the recipes 4 2017 Category

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

¼ c red wine vinegar
1 T honey
1 T mustard
1/2 c olive oil
Kosher salt and freshly ground pepper

Quinoa Salad:
4 c salted water or vegetable stock
2 t chopped fresh thyme
2 c quinoa
16 spears of asparagus, trimmed
Olive oil for brushing
Kosher salt and fresh ground black pepper
1c pitted Nicoise olives
4 oz. aged goat cheese, shaved
1/4 c chopped basil
1/4 c fresh parsley leaves

For the vinaigrette:

Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.

For the quinoa salad:

Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.

Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.

Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don’t make it too wet.

Transfer to a platter and drizzle with more of the vinaigrette.


From:  Bobby Flay: the




Bok Choy Stir Fry with Beef and Oyster Sauce

Stir fry some of the mushrooms with the beef and bok choy or replace the beef with the mushrooms in the share for a vegetarian dish.

1 pound baby bok choy
1 tablespoon grapeseed or canola oil (or other high flashpoint oil)
1 tablespoon minced or grated fresh ginger
2 cloves garlic, minced
1/2 pound top round beef, thinly sliced
3 tablespoons oyster sauce
2 teaspoons fish sauce
1/2 medium red bell pepper, cored and sliced
2 tablespoons sesame seeds

Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside.

Heat a large skillet or wok over medium-high heat. Add the oil, and then add the garlic and ginger. Cook for 1-2 minutes, or until soft, and then lay the beef slices flat on the pan. Cook each side for 1 minute or until browned.

Stir in the bok choy and cook for 1 minute, or until the bok choy just starts to wilt.

Stir in the oyster sauce, fish sauce and bell pepper and cook for about 1 minute or until heated through.

Garnish with sesame seeds and serve warm. Serve with Jasmine Rice


From: Food and




Sautéed Beet Tops (Red Beet Greens)

2 tablespoons olive oil
2 large cloves garlic, minced
1-1/2 pounds beet tops, washed and cut into 3-inch lengths
Salt and pepper to taste
Water if needed

Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté 1 minute. Add the beet tops, salt and pepper. Cover and sauté until tender, about 10 minutes, adding a little water if needed for moisture to prevent scorching. Serve hot or at room temperature.




Green Lightning

This recipe was inspired by CSA member Tracey Lee.  A green smoothie for breakfast or lunch will give you energy for the day.   It is quick and easy so no excuse to skip a meal!

Fill your blender 3/4 full of chopped kale or any greens from the share
1″ peeled chunk of ginger
1/2 a lemon with the yellow rind removed (but leave the white part)
1 cup organic apple juice
a few ice cubes

Fill up to the top of the kale with good water. Blend until the kale is teeny tiny. Strain into a pitcher. Drink soon for maximum energy benefits!





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