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Archive for the recipes Holiday Harvest 2 2017 Category

Pesto Double-Stuffed Potatoes

From your share:
4 large Idaho Potatoes, baked
1/3 cup prepared pesto ( Prepared from basil in the share)

From your kitchen:
1/2 cup part-skim ricotta cheese
1/4 tsp. salt
1/4 tsp. pepper
non-stick cooking spray

Preheat oven to 450° F

Cut 1/2 inch from long side of each potato into bowl; scoop inside of potato, leaving a 1/4 inch-thick shell. With fork or potato masher, mash cooked potato in bowl. Stir in ricotta, pesto, salt and pepper until well-blended. Spoon potato mixture into potato shells, divided evenly, heaping on top if necessary.

Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown and heated through, about 10-15 minutes.




Kabocha Squash Gnocchi with Sage Butter

From your share:
9 ounces of roasted kabocha squash, cut into chunks (you can use regular pumpkin)

From your kitchen:
1 tablespoon of olive oil
2 large russet potatoes, boiled
2 egg yolks
1 cup of flour
pinch of salt and a pinch of nutmeg and cinnamon
1/2 stick of butter
From your garden:
8 fresh sage leaves

After you have roasted the pumpkin (cut it into chunks, drizzle with olive oil and roast for about 20 minutes in a 400 degree F oven), mash the potatoes and cooked pumpkin meat together in a large bowl.

You can push the mixture through a strainer, unless you don’t mind a few pumpkin chunks in your gnocchi, in which case, you could skip this step and just stir in the egg yolks.

Combine the flour, salt and spices in another bowl and add about a half cup worth at a time into the pumpkin mixture, using a masher or your hands to combine.

Separate the dough into four equal parts, rolling each dough ball into a 1/2 inch log on a lightly floured surface.

Cut each log into 1 inch long pieces (they sort of look like marshmallow pillows), pressing gently on them with a fork to create little ridges. Place the individual gnocchi onto sheets of parchment paper.

To make the sage butter, heat the butter in a pan over medium heat until it begins to sizzle, then add the sage leaves, allowing them to crisp. Lower the heat and keep warm while you cook the gnocchi.

Bring a pot of water to a boil, salt and add the gnocchi gently. They’ll cook for about 2-3 minutes and you’ll know they’re done once they all float to the top. Scoop out the gnocchi with a slotted spoon and place in a bowl. Pour in the sage butter and gently toss to combine.



Braised Apples and Cabbage

From your share:
3-4 medium apples

From your kitchen:
Butter or coconut oil 1/2 cup
Sugar – 3 1/3 tbsp.
Vinegar – 2 tbsp.
cloves- pinch
allspice -pinch
bay leaf -1
salt to taste

Cut the cabbage into strips, add salt and let the bowl sit for 1 hour. Stew in a saucepan with the butter.
Peel and cut the apples into thin strips. Mix the cabbage with the apple cider vinegar, sugar and spices.
Stew to complete softening of the products. Serve as a side dish to pork roast or sausages or as a meal on its own.






Carrots and Parsnips Puree

From the share:
2/3 lb. parsnips, peeled and coarsely chopped
1 pound carrots, peeled and coarsely chopped (slightly smaller than the parsnips)

From your kitchen:
4 tablespoons ghee, avocado oil, olive oil, or fat of choice
2 stalks of green garlic, thinly sliced (or 2 garlic cloves)
1/2 onion, coarsely chopped
1/2 cup organic chicken stock
1/2 cup water

Chop all my vegetables, melt 3 tablespoons of ghee in a large saucepan over medium heat. Add veggies, broth, and water. Bring the liquid to a boil, turned down the heat to low, and simmer the covered pot for 25-30 minutes. Once the vegetables were soft and tender, use your immersion blender or food processor to puree.







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