Call us (908) 879-7189

Archive for the recipes 6 2017 Category

Spicy Tofu Lettuce Wraps

These can be prepared with any of the vegetables in the shares.  Change to chicken, fish, or beef if you prefer.

2 tsp. vegetable oil
1 medium onion, chopped (1 1/2 cups)
1 Tbs. minced fresh ginger
1 Tbs. minced lemongrass
2 cloves garlic, minced (2 tsp.)
1 lb. extra-firm tofu, crumbled
1 8-oz. can water chestnuts, drained and chopped
4 Tbs. low-sodium soy sauce
4 Tbs. hoisin sauce
1 to 2 tsp. vegetarian chile sauce, such as vegetarian sriracha
16 lettuce leaves

1 large carrot, peeled and grated
1/2 cup chopped green onions
1/2 cup chopped fresh mint
1/2 cup finely chopped peanuts


To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7 to 10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to serving bowl.

Place lettuce leaves on platter, and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes.





Anise Hyssop Sauce

Mint has always been paired with lamb.  Here is a variation using the Hyssop Anise plant from the shares.

3 tablespoons sugar
6 tablespoons apple cider vinegar
1/2 cup water
1/2 cup anise hyssop leaves, coarsely chopped
2 teaspoons corn starch
2 tablespoons water

Combine sugar, apple cider vinegar, and 1/2 cup water in a small pot and bring to a boil. Add anise hyssop leaves and flowers and return mixture to a boil.

Turn off the heat and allow mixture to steep for 30 minutes. Pour through a sieve, pressing leaves to extract all liquid.

Combine cornstarch and 2 tablespoons water in a small bowl. Whisk into strained liquid. Bring mixture to a boil while whisking to thicken the sauce.

Serve with roast lamb or veal.





Salad with Warm Brie Dressing

I gave this salad a little color with some chopped tomatoes or even cherry or grape tomatoes.

5 slices whole wheat or multi-grain bread
3 tablespoons butter
1 clove garlic
1 head of green lettuce or mixed greens
1 bunch watercress or arugula
Warm Brie Dressing:
1/2 cup vegetable oil
4 tablespoons chopped onions
1 tablespoon chopped garlic
1/3 cup tarragon vinegar
1 tablespoon lemon juice
3 teaspoons Dijon style mustard
7 ounces brie cheese

Croutons:  Purchase or prepare croutons:
Remove crusts from bread and cut into cubes. Melt butter in a heavy skillet. Put garlic through a garlic press and add to butter. Stir. Fry bread cubes in garlic butter until golden. Remove from skillet and drain on paper towels.

Wash and dry lettuce. Slice vertically through the center spine of each leaf. Then slice each piece horizontally into 1 1/2-inch strips. Wash, dry, and remove tough stems from watercress/arugula. Toss with lettuce and arrange on individual plates.

Warm Brie Dressing:
Heat oil in a heavy skillet and fry onion and garlic until limp and slightly golden. Turn heat to warm. Add vinegar, lemon juice, and mustard. Combine well. Remove the thin layer of rind from the Brie. Discard the rind. Cut cheese into chunks. Turn up the heat under the skillet. Add the Brie and stir with a wooden spoon until melted. Pour dressing over greens and top with croutons. Serve immediately while still warm.


Adapted from




No-Bake Strawberry Chocolate Tart


32 oz.  Oreo Cookies
½ c butter melted
Chocolate filling
7 oz. milk chocolate
3.5 bittersweet chocolate
7 oz. heavy cream


10 oz. fresh strawberries
Chopped nuts, (almonds or pistachios) optional

Place cookies in a bowl of a food processor to crumble the cookies.

Mix crumbs with melted butter and press into a 9” round, square, or rectangular tart pan.  Place in the freezer until you prepare the filling
In a small saucepan, heat the cream.  Do not allow to boil.  Remove from the heat and add the chocolate allow to rest for 2 minutes, stir until melted
Pour the chocolate over the crumb crust.  Top with strawberries and sprinkle with nuts.  Refrigerate at least 2 hours or overnight before serving.





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