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Archive for the recipes 6 2015 Category

Lemon Balm Vinegar

Fill a jar about 3/4 full with fresh leaves. Cover with apple cider vinegar. Cap with a non-metallic lid and let steep in a cool dark place for a few weeks.

Strain and use as a hair wash or add to your bath water.

You can also use this in food dishes & salad dressings instead of plain vinegar.

From: thenerdyfarmwife.com

 

 

 

Spinach, Bacon and Mushroom Quiche

Many Thanks to Anne Buggy for this recipe that is low carb and uses multiple items in the share!

4 large eggs, lightly whisked
3/4 c cream
3/4 c water
2 Tablespoons melted butter
1 Tablespoon flour
Spinach, 1 bunch, cooked and drained
1/4 tsp salt
1/4 tsp pepper
3 Tablespoons sour cream
1/2 c mushrooms, coarsely chopped
1/2 c chopped onion
6 slices bacon, cooked until crisp and drained and crumbled (reserve 1 T bacon fat to
Sauté the onion and mushrooms)
1/2 c shredded Swiss cheese (I used mozzarella)
3 Tablespoons Parmesan or Romano cheese

Blend first 5 ingredients.

After cooking bacon, drain and crumble. Set aside.

Reserve 1 T bacon grease. Discard the rest, sauté the onion and mushrooms in 1 T
Of bacon fat. Set aside.

Wash and chop the fresh spinach. Cook in small amount water and drain well.

Add Spinach and cheeses to sautéed mixture. Toss gently. Salt and pepper to taste. Add this to the egg mixture.

Prepare 9″ quiche or pie pan by spraying with Pam. Pour in mixture and bake in Pre-heated 375 degree oven for 40 minutes.

From: Atomhockeymomm on www.lowcarb.ca/recipes

 

 

 

 

Strawberry Pistachio and Goat Cheese Pizza

1 (12-ounce) prebaked pizza crust
1/3 cup (3 ounces) crumbled goat cheese
1 cup sliced strawberries
1 cup trimmed watercress or arugula
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Dash of salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
3 tablespoons shelled dry-roasted pistachios, chopped

1. Preheat oven to 425°.
2. Place crust on a baking sheet. Bake at 425° for 8 minutes. Remove from oven; arrange goat cheese evenly over crust.
3. Combine strawberries, watercress, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts. Cut into 12 wedges. Serve immediately.

From: Cooking Light

 

 

 

To Prepare Asparagus for Freezing

1. It is important to use sufficient water such that when the asparagus is immersed in the boiling water it comes back to the boil within one minute. One gallon of water per pound of prepared vegetables is recommended. So if you are using a large (not huge) saucepan you will probably get about 2 pints of water boiling (just under ¼ gallon) which you can then use for ¼ pound of asparagus (about 6-8 spears).

2. Have on hand a large bowl of iced water or cold water and running cold water to run over the blanched asparagus as it cools.

3. Also have ready clean freezer containers or sealable plastic bags.

To Blanch Asparagus:

4. Rinse the asparagus spears in fresh water to clean off any loose sand or grit, cut or snap the woody ends off.

5. Bring the water to the boil.

6. With the heat still on high immerse the asparagus in the boiling water so that it comes back to the boil as quickly as possible.

7. Boil the asparagus for 2,3 or 4 minutes depending on the thickness of the stalks. (2 minutes for thin, 3 for medium, 4 for fat).

8. Remove from the boiling water and immerse straight away into the iced or cold water. You need to stop the cooking process as quickly as possible to preserve the asparagus’ texture.

9. When the blanched asparagus spears are cold dry them on kitchen paper and pack in airtight freezer containers or freezer bags.

From: Asparagus-lover.com

Chard Tacos

1 bunch Swiss chard or 1 bunch collard greens or 1 bunch mustard or 1 bunch beet leaves or 1 bunch spinach, about 12-oz. stems removed
1 1⁄2 tablespoons olive oil
1 large onions or 2 small onions, sliced 1/4-inch thick
3 garlic cloves, peeled and minced
1 tablespoon red pepper flakes
1⁄2 cup chicken broth or 1⁄2 cup vegetable broth or 1⁄2 cup water
12 corn or flour tortillas
1 cup Mexican Queso fresco or feta
3⁄4 cup chipotle salsa

Directions:

Cut the chard crosswise into 1-2 inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste.

Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.

**You can use your favorite salsa, or make a quick, smoked chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred – a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you’ll find these in a can) with a splash of olive oil and salt and pepper to taste.

 

From: RickBayless, Everyday Mexican

 

 

 

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