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Archive for the recipes Holiday Harvest 1 2017 Category

Butter Braised Radishes

From your share:
1-3/4 lb. radishes (about 2 bunches), tops removed and reserved

From your kitchen:
1-1/2 Tbs. unsalted butter
2/3 cup lower-salt chicken or vegetable broth
1 Tbs. cider vinegar
1 tsp. granulated sugar
Kosher salt

Trim the radishes and slice them crosswise into 1/3-inch-thick rounds. Trim and discard the stems from a small handful of the tops, wash the leaves thoroughly, pat dry, and then finely chop enough to measure 2 Tbs. (Save the rest of the tops for another use.)

In a 10-inch skillet, melt the butter over medium heat. Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add the broth. Bring to a simmer, cover, and cook until the radishes are crisp-tender, 5 to 7 minutes. Uncover, raise the heat to high, and add the vinegar, sugar, and 1/2 tsp. salt. Cook, stirring occasionally, until the liquid is reduced to a glaze, 2 to 3 minutes. Garnish with the chopped leaves and serve.





Easy Stuffed Cabbage Casserole

From the share:
1/2 Head Small Green Cabbage – chopped
14 ounces diced tomatoes

From your kitchen:
1 Lb. Package Foster Farms Organic Ground Turkey
2 Tablespoons Olive Oil
1/2 White Onion – chopped
1 teaspoon Garlic Powder
2 tbs mixed spices
1 1/2 Cups Water
1 Cup Quick Cook Rice or Rice Blend I used 10 minute cook rice & grain medley
1 Cup Shredded Cheddar Jack Cheese
Chopped Parsley

In large Dutch oven over medium high heat, brown turkey with olive oil and onions.

Reduce heat to medium; add garlic powder, onion powder, thyme, salt and pepper. Stir.

Add diced tomatoes, water and rice to pot. Bring to a boil. Add cabbage, cover and reduce heat to medium low. Cook 10 minutes or until rice is tender. Add salt and pepper to taste.

Top with cheese and cover 1-2 minutes to melt. Remove from heat and sprinkle with fresh chopped parsley.

Recipe Notes: Optional add ins: bell peppers, celery, carrots.






Cranberry Upside Down Muffins

From your kitchen:
2 cups all-purpose flour
1/2 cup granulated white sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted and cooled
1 cup prepared cranberry sauce

Preheat oven to 400 degrees F. Place rack in the middle of the oven. Spray, with a non stick vegetable spray, 12 muffin tins. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, mix together the milk, egg, vanilla extract, and melted and cooled butter. Add the milk and egg mixture to the flour mixture. Stir just until combined. Do not over mix the batter or the muffins will be tough when baked. Evenly divide the cranberry mixture among the 12 well greased muffins cups and then evenly spoon the batter over the cranberry sauce. Place in the oven and bake for about 15 to 20 minutes, or until very lightly browned and a toothpick inserted in the center comes out clean. Place on a wire rack to cool for about 2 minutes, and then invert them onto a cooling rack so the the cranberry topping is face up.



Tomato and Basil Risotto

From your share:
1 1/2 pound additional sweet ripe tomatoes, finely diced
1/4 cup slivered fresh basil

From your kitchen:
7 cups well- seasoned vegetable stock or chicken stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
Pinch of sugar
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
Salt and freshly ground pepper to taste
1/2 cup dry white or rosé wine, such as Pinot Grigio or Sauvignon Blanc
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned. Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning. Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.







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