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Archive for the recipes 8 2015 Category

How To Make Vegetable Stock

1 to 2 onions
2 to 3 carrots
3 to 4 celery stalks
4 to 5 sprigs fresh thyme
1 bay leaf
1 small bunch parsley
1 teaspoon whole peppercorns

Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips
Sharp knife
Stock pot
Cheesecloth or coffee filters (for straining)
Storage containers

1. Gather Some Vegetables and Herbs: Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen to have on-hand, but it’s good to have a roughly equal portion of each so the resulting stock will have a balanced flavor.  It’s nice to add a few herbs to the stock, but we tend to keep them fairly light. Parsley does really well, especially the stems leftover from picking off the tops. Bay leaf adds a pungent, earthy flavor and thyme gives a nice woody note.

2. Roughly Chop All The Vegetables: Wash any visible dirt off the vegetables and give them a rough chop. You don’t even need to peel them first unless you really want to. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water.

3. Cover with Water and Simmer: Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low.

4. Cook for One Hour or So: This isn’t an exact science, but one hour is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don’t get to it until a little later, it will be fine. Give it a stir every now and again to circulate the vegetables.

5. Strain and Store Take the pot off the stove and remove all the vegetables with a slotted spoon. Set your strainer over a big bowl and line it with cheese cloth or coffee filters. Pour the stock through. Divide the stock into storage containers, cool completely, and then freeze.

Additional Notes:
• Roasting and Sweating – Two ways to add more flavor to your broth are to roast the vegetables beforehand or to let them sweat (start to soften and release their liquids) for a few minutes over the heat before adding the water.
• Saving Vegetables for Broth – We keep a big sealable bag in our freezer where we I know what you mean about not understanding why I ever bothered to buy stock–I had never made my own until a couple months ago, and now I’m a total homemade veggie broth convert.
• Vegetables to use: Onions, carrots, and celery are the key ingredients in vegetable stock, but many other vegetables can add depth and flavor. Wash and save roots, stalks, leaves, ends, and peelings from vegetables such as leeks, scallions, garlic, fennel, chard, lettuce, potatoes, parsnips, green beans, squash, bell peppers, eggplant, mushrooms are also good additions.
• Vegetables to avoid: Scraps from the following vegetables are better off going into the compost bin, as their flavors can be too overpowering: cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, artichokes. Beet roots and onion skins should also be avoided, unless you don’t mind your stock turning red or brown.
• Spoiled vegetables: Although stock is a great way to use veggies that are wilted or slightly past their prime, be sure not to use produce that is rotten or moldy.
• Storing scraps: You will want to collect about 4 cups of vegetables to make 2 quarts of stock. Save scraps throughout the week, wash and chop them into similar sizes, and keep them in an airtight bag or container in the refrigerator. If you are collecting scraps for longer than a week, store them in the freezer.






Strawberry and Frangipane Phyllo Tart

4 T unsalted butter, melted
4 sheets phyllo dough, thawed, if frozen
2/3 cups blanched almonds
1/2 cup sugar, plus extra for phyllo
1 large egg, beaten lightly
1 egg yolk
1/8 teaspoon almond extract
1/2 cup red currant jelly, melted
1 1/2 pints small strawberries, hulled (if large, halve lengthwise)

Preheat oven to 375 degrees F.

Brush a 14 by 1/2-inch rectangular tart pan with removable bottom with some butter.  On a work surface arrange 1 phyllo sheet with the short side facing you, brush with some butter and sprinkle with sugar. Repeat layering procedure with remaining phyllo, buttering and sprinkling sugar with each layer. Cut sheets vertically in half and place one on top of the other. Place into prepared tart pan and press phyllo into pan with fingertips. Trim excess dough to 1/2-inch around. Fold edges back into the pan, to form a decorative edge. Brush edge with remaining butter.

In a food processor blend the almonds and the sugar until a powder is formed, add the egg, yolk, and almond extract, and blend the mixture until it is combined well. Spoon the frangipane (it will be very thick) onto the phyllo, spread it carefully over the bottom. Bake for 10 minutes, rotate pan and bake for additional 10 minutes or until the frangipane is puffed and golden. Cool completely on a cooling rack, making sure the frangipane is cooled completely. Carefully remove tart from pan. Brush top of frangipane with some of the melted currant jelly and arrange the strawberries decoratively over the top. Brush with remaining jelly to glaze. Refrigerate until ready to serve.





Garlic Scape, Radish and Chicken Stir-fry Recipe

Garlic Scapes cut into 1″ long pieces
radishes sliced into thin rounds (save some of the really tender leaves and rip them into small pieces)
2c. Optional –snow peas, sugar snap peas, broccoli or even a stir fry mix
boneless pieces of grass-fed chicken
½ to 1 whole bottle of beer
1/4c. Soy sauce
2 TBS Worcestershire sauce
1 1/2 t. onion and garlic powder, each
2T. Sesame oil
pinch or 3 of optional hot pepper flakes
1/2 T. corn starch
coconut oil

To a large zip-top bag, add the beer, soy, Worcestershire, onion and garlic powders and mix.  Then add sesame oil and pepper flakes.  Marinate the chicken pieces in the sauce for 1- 3 hours.
Heat skillet on medium-high and sauté the chicken pieces on both sides. Place cooked chicken on plate and cover.

Pour about 1/2 the marinade juice into a sauce pan and bring to a simmer.  Cook marinade over medium high heat for 5-8 minutes.  You want to let this cook down.
In a large skillet add oil and heat.  When the oil shimmers add the garlic scapes and cook for about 2 minutes.  Add sliced radishes and any of the optional veggies you may have and toss.  While this is cooking, slice chicken pieces into thin strips and add them to the skillet – toss.  Turn skillet heat down to low.

In a small cup or bowl, mix corn starch and about 1T cold water.  Stir until it’s a thin paste – pour that into the simmering, cooked-down marinade and whisk to mix.  The mixture should bubble with the heat and start to thicken.  Pour the mixture into the skillet.  Toss the fresh veggies and chicken together to coat well.  Throw in the small torn radish leaves and toss again.

Serve with brown rice and a spring green salad.






Chicken and Avocado Mash Wraps

Many thanks to CSA member Kimberly DeMaria for this recipe that will make use of the lettuce in our shares as well as the cilantro in our herb gardens!

1 lb. boneless skinless chicken breast halves flattened to ½ inch thickness
2 Avocados halved, pitted, peeled and coarsely mashed
½ cup of fresh cilantro
2 limes
8 Romaine leaves, or the lettuce in the shares
½ cup sour cream
½ c sliced green onions
1 cup grape tomato halved
Tortilla chips, crushed

Heat a grill pan over, sprayed with cooking spray or brushed with olive oil over medium high heat.  Season the chicken with salt and pepper. Grill the chicken for 8-10 minutes or until cooked through.  Cover, allow to stand for three minutes, thinly slice.

In a bowl, mix the avocado, juice of one lime, and cilantro.  Spoon the mixture onto each lettuce leaf.

Top the mixture with the sliced chicken, sprinkle with lime juice from remaining lime. Top with sour cream, green onion, and tomatoes and tortilla chips.  Serves 4


From: Better Homes and Gardens




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