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Archive for the recipes Holiday Harvest 4 2017 Category

Crockpot Pinto Beans

From your share:
1 pound dry pinto beans

From your kitchen:
6 cups broth (or water)
1 teaspoon sea salt (add more if desired) to taste
1 tablespoon bacon fat (or 2 pieces of bacon, or a ham hock, omit if vegetarian

Rinse and sort beans
Soak beans overnight covering with 1-2” of water
Drain beans and place in a crock pot. Add 6 cups of water and a bay leaf if you want a vegetarian dish. Add a ham hock or bacon for flavor otherwise
Season the beans as desired after they are tender Depending on how dry the beans are this process can take 3-5 hours.
Season beans with salt and pepper and some chili powder and they can be served immediately or added to other recipes.


From: All



Really Rad Roasted Vegetables

From the share:
8-12 radishes halved or quartered
4-5 potatoes cut into small pieces
3-4 carrots chopped into chunks
3-4 parsnips cut into chunks

From your kitchen:
tbsp olive oil (more if you use more veggies)
1/4 tsp garlic powder
1/4 tsp steak spices
1/4 tsp seasoning salt
1/2 tsp parsley

Heat oven to 375 degrees.
Gather and wash veggies and chop into pieces.
Put into a microwave safe bowl and microwave on HI for about 3-4 minutes.
Take out of microwave and pour olive oil and all the spices into the bowl with the veggies. Stir around so that everything is evenly coated.
Spread veggies onto a baking sheet and cook for 30 minutes.
Take out of oven, let them rest for about 5 minute to cool and then serve with your meal.


Adapted from:



Asian Cabbage Rolls with Spicy Pork

From your share:
2 cups dried cranberry, kidney or pinto beans, soaked overnight and drained
1 fresh or canned plum tomato, seeded and diced (using the tomato from the share)

From your kitchen:
3 slices lean bacon, diced
6 chicken breasts and/or thighs and drum sticks
Coarse salt and freshly ground pepper
Flour for dredging
1 medium onion, chopped
2 celery ribs, chopped
1 garlic clove, minced
3/4 cup dry white wine
2 tablespoons chopped flat-leaf parsley
From your garden:
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary

Put beans in a three-quart sauce pan, cover to one inch above the beans with cold water and bring to boil. Turn off heat, cover pot, let the beans stand in hot water for an hour. Drain off water, cover beans with fresh water and bring to boil. Turn down heat and simmer beans, partly covered until they are tender, about 50 to 60 minutes. Drain beans, preserving liquid.

Cook bacon in large skillet over medium heat, stirring frequently until it is browned but not crisp, about 10 minutes. Using a slotted spoon, put bacon on paper towels to drain, leaving fat in skillet.
Pat chicken pieces dry, season with salt and pepper and dredge them in flour, shaking off any excess. Heat bacon fat over medium-high heat. When it is hot, add chicken pieces and cook them, in batches if necessary, turning them once until they are golden brown and crisp — about 15 minutes. Remove chicken to Dutch oven and pour off all but two tablespoons of the fat from bacon. Return cooked bacon to pan. Add onion, celery and garlic and cook until they are wilted, about five minutes.

Increase heat to high, add wine, bring to boil, scraping up the brown bits from bottom of pan. Pour mixture over chicken, cover pot, cook over medium-high heat for three minutes. Add beans, thyme, rosemary, salt and pepper to taste and two cups of reserved bean cooking liquid. Stir well, bring to boil, turn down heat and simmer, covered, for about 15 minutes, until chicken is done. Beans may absorb some of the liquid; add more bean juice so there is plenty of sauce.

Taste and adjust seasoning. Put chicken, beans and sauce into serving dish and sprinkle with diced tomato and parsley.





Apple Cider Roast Pork

From your share:
2 cups of apple cider
4-6 apples, cut into halves
Other veggies if desired (potatoes, carrots, etc.)

From your kitchen:
2 yellow onions
4 tablespoons of butter (optional)
Apple cider gravy sauce:
~2 cups of the juice/sauce from roasting (strained)
1/2 cup cream
2 tablespoons of balsamic vinegar
1-2 tablespoons of Calvados (can also use cognac or brandy)
1 tablespoon of cornstarch/tapioca starch – optional
1-2 of the baked apple halves, peeled and seeds removed – optional

Pre-heat oven to 400F.
Mix the seasoning rub ingredients together in a small bowl.
Stuff the pork loin with garlic cloves by making incisions into the meat and then pushing the clove into the meat. If the pork loin isn’t tied, use cooking twine to tie the meat.
Rub the pork loin roast with the seasoning mix, save a small amount for the vegetables. Place in the pork in a large roasting pan. Arrange the apples, onions and other vegetables around the pork loin. Pour about 2 cups of apple cider into the pan.
Bake at 400 F for 30 minutes.

Lower the oven temperature to 350F, baste the pork loin with the juices (add additional cider at any point if the juices start to dry up). Bake for about 1 hour, basting every 20-30 minutes, cover the pork loin with foil if needed. Bake for another 20-30 minutes, and add butter (cut in pieces) during the last 10 minutes. The interior temperature should be 145F.
Let the pork loin rest for about 10 minutes before cutting and serving.

For the apple cider gravy sauce:
Put the strained pan sauces into a small sauce pan and cook over high heat until it’s reduced by half, about 10-15 minutes.  Stir in the cream and let the sauce cook over medium/low heat until it starts to thicken. Add the balsamic vinegar and the calvados/cognac/brandy. If you want a thicker sauce, add a tablespoon of cornstarch (with the cognac), and cook/stir until the sauce thickens. Another option for a thicker sauce is to blend a couple of the baked apple pieces and mix the puree into the cream sauce.  Slice the roasted pork loin and serve with the sauce and baked apples/vegetables, plus your choice of side dishes.


Adapted from:




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