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Archive for the recipes 7 2014 Category

Crepes Divan

Crepes Divan -This recipe can be made with broccoli,  I have prepared it for years in the spring with asparagus

Prepare the sauce

8 oz white mushrooms
1 medium onion
Chop the mushrooms and onions.  Sauté in 2 T butter until soft and a little lightly brown around the edges
Add 1 T corn starch and mix to create a paste
Add ½ cup heavy cream
Add ½ cup light cream
Add ½ cup chicken or vegetable stock
Salt and pepper to taste
Add ¼ cup sherry

Stir constantly until the sauce has thickened.

Prepare crepes

1 cup flour
½ t salt
1 teaspoon sugar
2 eggs
½ cup milk
½ cup water
2 T melted butter

Measure the dry ingredients and set aside.

In a medium bowl beat the eggs, add the milk and water,  beat well.  Whisk the liquid ingredients into the dry.  Pour the batter through strainer. Allow the mixture to sit for ½ an hour. Heat an 8” pan, lightly butter, using scant ¼ cup of batter pour in the batter while twirling the pan.  Allow crepe to set on one side before  turning to cook the second side. Slide crepe onto a plate, layer crepes  with wax paper or parchment to prevent sticking.

Steam the asparagus

Layer the crepe with a slice of smoked ham, Swiss cheese and a slice of turkey.   Across the center place 2 spears of asparagus.  Roll up the crepes and place seam side down in a buttered pan.  Spoon the sauce over the crepes.  Bake @ 350 for 45 minutes until the sauce is bubbly.. Yield – 8-10 crepes



Steamed Eggs


Many thanks to Melissa Millward, CSA member who is sharing this information from Chowhound.  I hope many of you will find this method of cooking eggs helpful.

Steam, don’t boil those hard cooked eggs

I learned this tip from a foodie friend of mine. She heard about steaming eggs rather than boiling them to make them easier to peel.  I experimented with steaming them also and will never go back to boiling eggs.

Just steam the eggs in a vegetable steamer set over boiling water for 10 minutes. I cooled and peeled mine right away, my friend took hers off the heat and let them set for an additional 10 minutes before peeling. Both ways worked a treat.

I took one egg out of the steamer after 5 minutes and had the perfect soft boiled <steamed> egg. I found that if I cooled and peeled the eggs right away, rather than waiting the additional 10 minutes they didn’t develop grey around the yolk.


Avocado Bacon Ranch Deviled Eggs

Recipe yields 1 1/2 dozen deviled eggs

9 hard cooked eggs
1 1/2 avocados peeled and pitted
2 tbsp. of ranch dressing
1 tbsp. of sour cream
2-3 scallions chopped
The juice of one lime 
Pinch of salt
4 slices of cooked extra crispy bacon

Peel and slice eggs length wise. Remove yolks and place in them in the bowl of the food processor. Set egg whites aside.  Add the remaining ingredients except the bacon… set that aside.  Pulse the filling until it is smooth,  add more ranch dressing or sour cream if the filling is too dry.  Pipe filling into egg whites and top with bacon crumbles.

From: Huffington Post



Swiss Chard Stuffed with Goat Cheese and Rice

16 red Swiss chard leaves (choose smallish leaves around 10-inch long)
2 cups water
Salt, to taste
1 1/2 Tablespoon butter, divided
1 1/2 Tablespoon olive oil, divided
1 small yellow onion, chopped
1 clove garlic, finely chopped
2/3 cup brown and wild rice mix, prepared according to package directions, cooled
1/4 cup pine nuts
1/3 cup raisins
8 ounces soft goat cheese
Pepper, to taste

In a saucepan or skillet large enough to submerge chard without folding, bring water and salt to a boil. Blanch leaves, one at a time for about 20 to 30 seconds, just to soften. They should remain bright green with limp stems. Drain in a single layer on a paper towel-covered cookie sheet. Set aside.

Preheat oven to 400°F. Grease a baking pan with 1/2 tablespoon of the butter; set aside.
Heat 1/2 tablespoon of the remaining butter and 1/2 tablespoon of the oil in a large skillet over medium heat.  Add onions and garlic and cook, stirring occasionally, until tender. Transfer to a large bowl with cooked and cooled rice and toss gently to combine.

In a separate small heavy skillet, heat remaining 1/2 tablespoon of the butter and 1/2 tablespoon of the oil. Add pine nuts and cook, stirring constantly, until golden brown. Add to rice mixture along with raisins and goat cheese, season with salt and pepper.

To assemble, cut off thickest part of stem by cutting a “v” shape about one inch up from bottom of leaf. Turn leaf face side up and overlap bottom cut edges. Spoon a heaping tablespoon of filling near stem. Fold bottom sides in and roll to enclose the filling. Place open edge down in prepared baking pan. Repeat with remaining leaves and filling.  Drizzle remaining 1/2 tablespoon oil over finished packets. Cover loosely with foil. Bake about 15 minutes, until heated through.

From: Whole Foods Market



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