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Archive for the recipes 9 2017 Category

Rice and Greens Gratin

CSA member Regina Garrell sent this recipe to me this week.  The original looks like so much work.   Regina simplified it for all of you, it looks delicious and will work with the share this week!

Boil 1 & 3/4 cups vegetable broth add 3/4 cup of Brown Basmati Rice stir and cover, cook on low heat until  tender, about 40 minutes.

Then mix with 15 oz Ricotta and ¼ cup Parmesan

While rice is cooking, Cook 2 minced garlic cloves in a Tablespoon of olive oil until tender

Add chopped stems of a big bunch of greens cook until tender

Add chopped greens, steam until wilted

Add chopped Italian herbs from your garden, anise, parsley, basil, oregano

Mix the greens with the rice, top with ½ cup breadcrumbs and ¼ cup Parmesan

Pour into a 1 qt. oiled casserole Bake 25 minutes @ 350

Yumm. Feels like healthy comfort food.


From: Vegetarian Times, adapted by Regina Garrell







Strawberry S’more’s

A treat for all the kids out there or for anyone who is a “kid at heart”

4 graham crackers
4 large marshmallows
2 tablespoons strawberry jam
8 strawberry slices

Break graham crackers crosswise into squares. Roast marshmallows until lightly brown and melted inside.  Spread strawberry jam onto 4 graham cracker squares.  Top with marshmallow.  Top with strawberry slices. Top with remaining graham cracker squares and press lightly.  Serve warm.


Adapted from:







Fresh English Pea Salad with Mint and Pecorino

2 cups water
1 cup shelled green peas (about 1 pound unshelled)
6 cups trimmed arugula
1/4 cup chopped fresh mint
1 1/2 tablespoons fresh lemon juice
1 tablespoon Extra Virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) shaved fresh Pecorino Romano cheese

Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain.Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately.




Garlic Scape Italian Style Potato Salad

I have often prepared Potato Salad Italian Style.  Adding the minced scapes and basil just makes the recipe a little bit better.  The measurements are approximate and you can be creative.  Add some fresh peas, chopped red pepper or onion or even some artichoke hearts.  

3-4 garlic scapes
6- 8 basil leaves
1 1/2 lbs. red potato, unpeeled
1/2 cup olive oil
3 T red wine vinegar
1 teaspoon black pepper
1/4 teaspoon salt
1 medium tomato chopped or cherry tomatoes quartered
3/4 c black or Kalamata olives sliced
1/2 cup green olives, sliced
Salt and black pepper to taste

In a large saucepan cover the potatoes with water and salt generously.  Bring to a boil and cover the pan, lower the heat, simmer until the potatoes are fork tender.  Drain, fill the pan with cold water and drain the cold water after about 10 minutes.  

Peel the potatoes and cut into 2” pieces.  Process the garlic scapes and basil until minced.  Add to the potatoes.  Add the chopped tomatoes and olives. Mix in the oil and vinegar Add salt and pepper to taste.  Serve warm or at room temperature




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