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Archive for the CSA Content 2017 Category

Box Contents – Holiday Harvest Week 4, 2017

Holiday Harvest Week 4, 2017:  December 21, 2017

Thursday Classic Harvest Boxes

Ultimate Box Family Box Essential Box
Apple Cider
Granny Smith Apples
Fuji Apples
Arugula (Greenhouse)
Basil (Greenhouse)
Pinto Beans
Broccoli
Cabbage
Carrots & Parsnips
Fennel (Greenhouse)
Peppers & Hot Peppers (GH)
Potatoes
Popcorn
Radishes
Butternut Squash
*Bonus Tomatoes* (GH)
Apple Cider
Granny Smith Apples
Fuji Apples
Arugula (Greenhouse)
Basil (Greenhouse)
Beans
Cabbage
Carrots
Fennel (Greenhouse)
Peppers (Greenhouse)
Potatoes
Popcorn
Radishes
Butternut Squash
*Bonus Tomatoes*
Apple Cider
Granny Smith Apples
Fuji Apples
Arugula (Greenhouse)
Basil (Greenhouse)
Beans
Carrots
Peppers (Greenhouse)
Potatoes
Popcorn
Radishes
Butternut Squash
*Bonus Tomatoes*
 

Thursday Jersey Fresh Necessities Boxes

Ultimate Box Family Box Essential Box
Apple Cider
Granny Smith Apples
Fuji Apples
Basil (Greenhouse)
Beans
Broccoli
Cabbage
Carrots
Peppers (Greenhouse)
Popcorn
Potatoes
Tomatoes (Greenhouse)
Butternut Squash
*Bonus Tomatoes* (GH)
Apple Cider
Granny Smith Apples
Fuji Apples
Basil (Greenhouse)
Beans
Cabbage
Carrots
Peppers (Greenhouse)
Potatoes
Tomatoes (Greenhouse)
Butternut Squash
*Bonus Tomatoes* (GH)
Apple Cider
Granny Smith Apples
Fui Apples
Basil (Greenhouse)
Beans
Cabbage
Carrots
Peppers (Greenhouse)
Potatoes
Butternut Squash
*Bonus Tomatoes* (GH)
 
Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce.

Recipes

  • 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 pepper 1 tablespoon bacon fat (or 2 pieces of bacon, or a ham hock,...
  • 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...
  • 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...
  • 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...

Farmer Kurt AlstedeChristmas and Holidays, 2017 by Farmer Kurt

It is very interesting.  Everywhere I go people are always asking:  “Are you resting now?”  Most folks think that farming ends when it gets cold and then starts again when it is warm…meaning that farmers have little to do during the off season and get a long period to relax.  This is far from the reality of local agriculture in New Jersey today.  Yes, the days are shorter, there are less team members to actively manage, work load pressure is reduced, and there is even time for everyone to take a vacation from work.  Yet, the reality is that farming is a year-round event here at Alstede Farms.

We currently have 26 year-round full-time staff members on our team here at the farm…and that doesn’t include our children.  As you might expect repairs and maintenance, animal care, and grounds keeping are all year-round tasks that require constant attention.  In fact, this part of our team is always ready to go 24/7.  For instance, we must always be prepared to respond to snow, to heating issues in our buildings and greenhouses, to adverse weather, and to unexpected breakdowns of our equipment and trucks.  No matter what time of the day or night, and what day of the week it is, we always have someone on call prepared to address any issue that may arise. This constant preparedness reminds me of our wedding night back in 1997 so I will diverge for a moment…

Barbara and I were married on Friday evening, January 18, 1997.  It was an extremely cold night meaning it was going down to the single digits.  We were married in the Congregational Church here in Chester and I had always wanted to drive to church on my wedding day in our Model T Ford.  So just before dusk my father, two brothers, and my best man crammed into the old Model T and off we drove from the farm to town.  It was really cold and there were no sides on the car.  My youngest brother continually reminded us about how cold it was all the way over to the church; perhaps he thought that somehow talking, or in his case complaining, about it would make us all warmer.  But it didn’t.  Once on site we welcomed the warmth of the sanctuary and our guests and we enjoyed a wonderful ceremony.  Upon completion we braved a bunch of cold pictures outside on one of our farm tractors, an antique fire engine from the Fire Company, and in front of our historic church.  We celebrated our union afterward with a reception on our church hall and had a wonderful time.  Just as we were wrapping up my pager went off.  This wasn’t my fire pager, rather this was my farm pager.  Mind you this was before the days of cell phones so we used a pager.  One of the things connected to my pager was our greenhouse cold temperature alarm…and sure enough on my wedding night as we wrapped up our reception the greenhouse alarm went off indicating that the heat had gone out.  We didn’t have the size team working with us then as we do now so who do you think was on call for emergencies that night?  You are correct…the new Groom.  So off I went with my best man to fix the heat in the greenhouse while my brothers and farmer friends all made sure that Barbara understood that this was an appropriate welcome to farm life.  Fortunately, it was a quick fix and our wedding festivities continued into the evening afterwards and this story has now become a favorite of ours.

As I mentioned earlier our farming is now essentially year-round.  Even now just days before Christmas we are actively harvesting vegetables from our greenhouses and we just made a fresh batch of apple cider yesterday.  These were activities that we unheard of years ago.  We are also busy building two new high tunnels that will be in service this spring.  With high tunnels and heated greenhouses we are now growing and harvesting crops here in Chester nearly all year long.  That means that there is always work going on!  Tree fruit and small fruit has also created a variety of “off season” work.  Just this week we were applying compost to our high bush blueberries.  In January we will start pruning our apple trees with raspberries and peaches to follow.  We are also making some improvements to our physical farm this winter as we return long abandoned farmland back into production and improve our deer fencing and irrigation infrastructure to support this additional land.

Administratively we are full speed as the end of the calendar year also marks the end of our farm fiscal year.  We are actively making year end purchases of necessary supplies and farm inputs so that our accountant and Uncle Sam are appropriately pleased with our balance sheet at year end.  Over the years wrapping up the end of our business year has become an increasingly bigger task that keeps me quite busy through New Year’s Day.

Winter time is also education time for all of us on the farm.  We all attend specialized trade shows and conferences where we view new equipment, meet with various vendors, network with regional colleagues, and participate in educational sessions that help us hone our skills.  My conference schedule this winter includes the American Farm Bureau Federation Annual Meeting, the Mid Atlantic Fruit and Vegetable Conference, the New Jersey Agricultural Convention, and a special outing to Germany for Fruchtwelt am Bodensee; a biannual fruit growers conference that showcases up and coming equipment and resources in Europe that we don’t always see here right away in the USA.

In spite of all this busyness, we do look forward to a little time off to spend with our families, recharge, and relax a bit.  The older I get the more that I realize that I need a recharging period.  Perhaps it is wisdom that is teaching me to slow for a period of time…or perhaps it is age.  Either way, I enjoy it!

I would be remiss if I did not reflect back upon the many successes that we were blessed with on our farm this past year and recognize the role that God plays in making everything work.  You have all heard me tell you before that the more I farm, the more I marvel at the wonders of His creation.  I would like to take this opportunity to wish everyone that supports our family farm, and each of you, a very Merry Christmas, Happy Hanukkah, Happy Holidays, and all of God’s wonderful blessings this New Year!

Culinary Expert Jenn“Food For Thought” by Jennifer Borealo

By the time you pick up this share we will be in the middle of the week where we cook and bake more than any other time of the year. As the kitchen manager in charge of most of the meals we have to look at what can be made ahead and what has to be prepared last minute. Most recipes have a point where you can stop, store in some way and continue to cook for a short time before serving. I like to have some recipes started just in case I have that unexpected company so that is my plan in the next few days. So much food and I will be feeling a little guilty and a little full and this share is not just about the one holiday dinner, it is about a few days of food preparation. I am including a recipe for Potato Arugula Salad that lightens up the menu a bit. I almost always keep some boiled or roasted potatoes in the refrigerator making meal prep just a little quicker. Emily Fredrix Goodman posted a recipe for Potato Latkes that she prepared with eggs. They look fabulous and that menu would work for almost any meal however at the moment I am thinking great for a breakfast guest! Last week at fresh discoveries we used Jennifer Neiderhoffer’s recipe for an event at the farm. It was for Potato Kuglettes that are similar but baked in a muffin pan. We used a traditional size pan and lined the bottom with parchment, the recipe is available on the web-site. I think a little lower in fat and baked in the oven so not so much “on time” either way, they are both favorites! Joanne Jaeger posted a recipe for Chicken with Cranberry Beans that I am including in the packet this week. This looks like it could be a great recipe to serve on the night before a holiday when we are so busy. Beans can always be prepared in advance, the chicken and the sauce can be prepared and kept separately and then put together and simmered to blend flavors and complete the chicken preparation. Looks like a very satisfying meal! Keep in mind that beans/legumes should be a part of our everyday diet. It may be a part of your “good health” plan for 2018. Beans will keep in a cool dry place in a jar or plastic container for months so they do not have to be prepared now. I am writing this letter on the second to last night of Hanukah and I am hoping it was a very joyful time for all of you! I am also sending out Merry Christmas wishes to all as well. May the New Year be happy and healthy and bring you back to us in the spring again! I am hoping that most of you have already signed up for next year, taking advantage of the special offers available. I know that you are also aware of the work that will go on in your absence. Believe it or not, it has already started. I have been thinking that this year we really are saying so-long, not good-bye. We can keep in touch through Facebook. You can always send me an e-mail @ jenn@alstedefarms.com, and you can keep an eye on our Fresh Discoveries classes and plan to join us for one or more. We have a few events on the calendar already so check the web-site. Last but not least, remember that our farm store is open every day and we would love to see you. Until we meet again enjoy the freshness and take good care.

Box Contents – Holiday Harvest Week 3, 2017

Holiday Harvest Week 3, 2017:  December 14, 2017

Thursday Classic Harvest Boxes

Ultimate Box Family Box Essential Box
Apple Cider
Pink Lady Apples
Winesap Apples
Broccoli Fingers
Brussels Sprouts
Cabbage
Carrots & Parsnips
Hot Peppers
Pinto Beans
Popcorn
Potatoes
Radishes
Tomatoes
Acorn Squash
Apple Cider
Pink Lady Apples
Winesap Apples
Brussels Sprouts
Carrots
Cabbage
Radishes
Pinto Beans
Popcorn
Potatoes
Tomatoes
Acorn Squash
Apple Cider
Pink Lady Apples
Winesap
Brussels Sprouts
Carrots
Pinto Beans
Popcorn
Potatoes
Radishes
Tomatoes
Acorn Squash
 

Thursday Jersey Fresh Necessities Boxes

Ultimate Box Family Box Essential Box
Apple Cider
Pink Lady Apples
Winesap apples
Brussels Sprouts
Carrots
Potatoes
Tomatoes
Pinto Beans
Acorn Squash
Cabbage
Popcorn
Broccoli Fingers
Apple Cider
Pink Lady Apples
Winesap Apples
Brussels Sprouts
Carrots
Potatoes
Tomatoes
Pinto Beans
Acorn Squash
Popcorn
Apple Cider
Pink Lady Apples
Winesap Apples
Brussels Sprouts
Carrots
Potatoes
Tomatoes
Pinto Beans
Acorn Squash
Popcorn
 
Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce.

Recipes

  • 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 pepper 1 tablespoon bacon fat (or 2 pieces of bacon, or a ham hock,...
  • Pinto Bean Dip
    From the share: pinto beans From the kitchen: 1 T white vinegar 3 slices of jalapeno pepper, canned or fresh 1/2 t salt 1/2 t sugar 1/4 t paprika and onion powder 1/8 t garlic powder and cayenne pepper Place...
  • Asian Cabbage Rolls with Spicy Pork
    From your share: 1 large head Napa cabbage From your kitchen: 1 teaspoon salt 1/2 pound ground pork or turkey 1/2 cup cooked white rice 1/4 pound shiitake mushrooms, finely chopped 1 large egg, beaten 1 1/2 teaspoons toasted sesame...
  • Tomato and Broccoli Galette
    From your share: 4 plum tomatoes or 2-3 tomatoes from the share halved and seeded 4 cups of broccoli florets From your kitchen: 3 cloves garlic, sliced 1 Tbs. chopped fresh oregano 1/2 small onion, sliced (1/2 cup) 4 tsp....

 

Helpful information about herbs you received can be found here: Your 2017 CSA Herb Garden

Helpful information on share contents can be found in the Produce Information Booklet

Culinary Expert Jenn“Food For Thought” by Jennifer Borealo

Every year is different and the weather brings new challenges for our production team. This year the challenges of extreme cold in November and unseasonably cold temperatures through December spurred our team into defensive action. We had to gather and cover and watch the true growing season come to a screeching halt. A little early snow adds to the wonder, what could possibly come to us fresh from the fields. By some miracle, many fresh crops have withstood the elements with the help of our protective methods. There is a little broccoli that will be in full shares, Napa Cabbage for a change and Brussel sprouts that have been removed from the stalk that we will have from the fields this week.
I have been eating an apple a day. Mostly Pink Ladies, I cannot get enough of them. In years passed we were fighting over them. This year there are enough to go around. The late apples are holding their flavor and crisp texture making them great to eat just out of hand. Randi in the Farm Store ordered in some great natural nut butters served along with a sliced apple and you have a farm favored snack. When I need to feed my sweet tooth I can sometimes drizzle over the peanut butter with a little honey too. I hope that some of you are enjoying that simple snack as well. Apples, apples, apples, I noticed on Facebook that Kandace Kullmann posted applesauce that she had prepared with “so many apples” from her share. The applesauce is in Ball canning jars so I think that she is prepared to store for winter use. Applesauce is great side dish, delicious on oatmeal, good for baking, I think I might make some too. Pink ladies will be in the shares as well as Winesap apples, the best of the keepers.
Not in the shares before during this season, French Horticultural beans, also known as Cranberry beans and Borlotti beans for the Italian variety. The most common name is pinto, probably because Tex Mex and Mexican Cuisine is one of the most popular to prepare. These beans are shelled and then dried, but not dried as much as the beans you would purchase in bags in the supermarket. We have prepared them in soup, hummus, and we have sprouted these beans. I am including a recipe this year for slow cooker or crockpot beans. Once they are prepared they can be served as a side dish, added to your favorite recipe, or made into a dip, recipe included.
I love the recipes that all of you have included for squash on Facebook. Delicata apparently made quite a hit. This week we will have acorn in the shares, I will keep an eye on your ideas so I continue to be inspired. Heather Eckel posted
a Cranberry upside down cake. It is beautiful and could be the perfect dessert on your Hanukah or Christmas table. Until next week, from jenn@alstedefarms.com, enjoy the freshness.

 

Box Contents – Holiday Harvest Week 2, 2017

Holiday Harvest Week 2, 2017:  December 7, 2017

Thursday Classic Harvest Boxes

Ultimate Box Family Box Essential Box
Apple Cider
Fuji Apples
Gold Rush Apples
Basil
Carrots
Cabbage
Parsnips
Peppers
Potatoes
Tomatoes
Turnips
Buttercup Squash
Popcorn
Fuji Apples
Gold Rush Apples
Apple Cider
Basil
Carrots
Cabbage
Parsnips
Peppers
Potatoes
Tomatoes
Buttercup Squash
Popcorn
Fuji Apples
Gold Rush Apples
Apple Cider
Basil
Carrots
Cabbage
Parsnips
Potatoes
Tomatoes
Buttercup Squash
Popcorn
 

Thursday Jersey Fresh Necessities Boxes

Ultimate Box Family Box Essential Box
Fuji Apples
Gold Rush Apples
Apple Cider
Basil
Carrots
Potatoes
Tomatoes
Peppers
Buttercup Squash
Cabbage
Popcorn
Fuji Apples
Gold Rush Apples
Apple Cider
Basil
Carrots
Potatoes
Tomatoes
Peppers
Buttercup Squash
Popcorn
Fuji Apples
Gold Rush Apples
Apple Cider
Basil
Carrots
Potatoes
Tomatoes
Peppers
Buttercup Squash
Popcorn
 
Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce.

Recipes

  • 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°...
  • 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...
  • Braised Apples and Cabbage
    From your share: Cabbage 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,...
  • 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...

 

Helpful information about herbs you received can be found here: Your 2017 CSA Herb Garden

Helpful information on share contents can be found in the Produce Information Booklet

Culinary Expert Jenn“Food For Thought” by Jennifer Borealo

Over the weekend we changed our calendars to December, the most festive month of the year. When you pick up your share, take a few minutes, spend some time with us. We have everything you need for decorations, we have some stocking stuffers, and we probably have ingredients that will help to complete some of your recipes as well. If you stop in the greenhouse the aroma of pine will fill you with the spirit of the season!

Another apple, another first. We did not have Goldrush apples in the shares through the season. They are a late apple that of course we picked in late November as the weather turned unseasonably cold. Reading about this apple I find that they are excellent keepers. They are said to have a tart tangy flavor that sweetens over time. We have so many apples that have a history reaching back into the 1800’s, not this apple. Developed at Perdue in the 1990’s with Golden Delicious and Rome apples sighted as parents. This morning I found that the Goldrush apple was not on our original chart in the index so I consulted Appleworks.com and found that the Goldrush apple is recommended as an all- purpose apple, from eating out of hand where they will keep their crunch for months to cooking, baking, and pies. I read a little about Fuji apples this morning on sweetseriouseats.com. Their recommendation for baking with a Fuji apple is to sauté a bit to soften the apple before adding to the pie filling. So I would say once again that the mix of apples in the share should help us through all our recipes this week.

As you might remember many of us will often look for suggestions for what we should grow in the following season or year. So Kombucha Squash has been on my list for a while. When I suggested it this year I was told that we already grow it. “What?” Buttercup is a variety of Kombucha. We have been growing this squash for years. When researching the two are rarely mentioned together. I am pleased to know that we already have something I wanted. Often used in soups and stews this squash lends itself well to dessert recipes too. I am including a recipe for Squash Gnocchi with Sage Butter. I have a recipe for ravioli that includes these flavors. Gnocchi is much easier to prepare, kind of fun, get the kids involved. There is no extra equipment needed. It can be served as a side or of course as a main dish. An Italian favorite with a twist that I am sure you will enjoy!

You continue to post on Facebook with your holiday share recipes. Everything looks delicious. Emily Strange is growing Mizuna from the roots and Miriam Mason will have to let us know how the basil plant with roots attached works out. I look forward to all your posts and I look forward to hearing from you as well. Please send me jenn@alstedefarms.com ideas you may have. Until next week, enjoy the freshness.

 

 

Box Contents – Holiday Harvest Week 1, 2017

Holiday Harvest Week 1, 2017:  November 30, 2017

Thursday Classic Harvest Boxes

Ultimate Box Family Box Essential Box
Enterprise Apples
Pink Lady Apples
Apple Cider
Basil
Carrots
Delicata Squash
Peppers
Red Potatoes
Radishes
Hot Peppers
Tomatoes
Popcorn
Cabbage
Parsnips
Enterprise Apples
Pink Lady Apples
Apple Cider
Basil
Carrots
Delicata Squash
Peppers
Red Potatoes
Radishes
Hot Peppers
Tomatoes
Popcorn
Enterprise Apples
Pink Lady Apples
Apple Cider
Basil
Carrots
Delicata Squash
Peppers
Red Potatoes
Radishes
Tomatoes
Popcorn
 

Thursday Jersey Fresh Necessities Boxes

Ultimate Box Family Box Essential Box
Enterprise Apples
Pink Lady Apples
Apple Cider
Basil
Carrots
Delicata Squash
Peppers
Red Potatoes
Tomatoes
Cabbage
Popcorn
Enterprise Apples
Pink Lady Apples
Apple Cider
Basil
Carrots
Delicata Squash
Peppers
Red Potatoes
Tomatoes
Cameo Apples
Fuji Apples
Apple Cider
Basil
Carrots
Delicata Squash
Peppers
Red Potatoes
Tomatoes
 
Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce.

Helpful information about herbs you received can be found here: Your 2017 CSA Herb Garden

Helpful information on share contents can be found in the Produce Information Booklet

Culinary Expert Jenn“Food For Thought” by Jennifer Borealo

It is hard to believe that Thanksgiving was a week ago already. All that planning, cooking, and of course, great eating. I hope that all of you had a chance to visit with family and friends and a little time to relax over the weekend. We have arrived into the holiday season and since I have been knee deep in ribbons and decorations while working on wreaths, I am truly feeling the spirit! Plan to take a few minutes in the market and the greenhouse when you pick up your share, it will make you feel quite festive.

I was away for Thanksgiving this year so I did roast a Turkey until the weekend. I noticed on Facebook that some of you who had dinner on the holiday away from home prepared your own meal either early or later. Now come the leftovers. It is the favorite part of the meal for some and not favored for others. It seems that the rule of thumb is to change it up as much as possible so not to become boring of course. Ann Buggy on Facebook posted a picture of Shepard’s Pie prepared with Turkey dinner leftovers and maybe some extra mashed potatoes. Some of the shares will have cabbage this week and I plan to try the stuffed cabbage casserole and I will use leftover turkey in place of the ground turkey. There are some options to the recipe that will help to include the carrots and peppers in the share. Be creative and add what you have.

It isn’t often that we see a new apple in our shares for the first time in late November. The apple is Enterprise and it is a late, to very-late season variety. This is not an apple that you will often hear about. This year, these apples were picked when the forecast in November was for a freeze so that we could save the fruit. While reading about these apples I would say our timing was perfect. Many sights talk about their flavor improving when kept in cold storage for a month before sale. They are said to be a good keeping variety so that is good for us as well. The parents of this apple are the Golden Delicious, McIntosh, and Rome Beauty. We know that Rome apples are great for baking and Golden Delicious work well in pies. McIntosh is a good eating apple so they are a perfect fit for all of our needs. In our index they are very good for cooking and sauce and excellent for pie and serving fresh.

One of the treats this time of year is that we have a little bit of winter and a little bit of summer in the shares. The greenhouses are providing us with some of the flavors of summer that we all know and love and miss in the cold. After the “All American” turkey dinners I am ready to chop some basil and tomato for risotto. I think a batch of pesto might be in order as well.
If you have some creative ideas for leftovers or any recipes you would like to share please send them to me, jenn@alstedefarms.com. I am always happy to hear from you. Until next week, enjoy the freshness.

 

 

Recipes

  • 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...
  • 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...
  • 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...
  • 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...

Box Contents – Week 31, 2017

Week 31: November 20, 2017 – November 21, 2017

Tuesday Classic Harvest Boxes

Ultimate Box Family Box Essential Box
Cameo Apples
Fuji Apples
Apple Cider
Basil
Broccoli & Cauliflower
Brussels Sprouts
Cabbage
Carrots & Parsnips
Cranberries
Kale
Popcorn
Potatoes
Butternut Squash
Thyme
Turnips
*Bonus Sugar Pumpkin*
Cameo Apples
Fuji Apples
Apple Cider
Brussels Sprouts
Cabbage
Carrots & Parsnips
Cranberries
Kale
Popcorn
Potatoes
Butternut Squash
Thyme
*Bonus Sugar Pumpkin*
Pink Lady Apples
Winesap Apples
Apple Cider
Brussels Sprouts
Carrots & Parsnips
Cranberries
Kale
Potatoes
Butternut Squash
Thyme
*Bonus Sugar Pumpkin*
 

Tuesday Jersey Fresh Necessities Boxes

Ultimate Box Family Box Essential Box
Fuji Apples
Cameo Apples
Apple Cider
Broccoli & Cauliflower
Brussels Sprouts
Cabbage
Carrots
Cranberries
Kale
Popcorn
Potatoes
Butternut Squash
Thyme
*Bonus Sugar Pumpkin*
Cameo Apples
Fuji Apples
Apple Cider
Brussels Sprouts
Cabbage
Carrots
Cranberries
Kale
Potatoes
Butternut Squash
*Bonus Sugar Pumpkin*
Cameo Apples
Fuji Apples
Apple Cider
Brussels Sprouts
Carrots
Cranberries
Kale
Potatoes
Butternut Squash
*Bonus Sugar Pumpkin*
 
Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce.

Wednesday Classic Harvest Boxes

Ultimate Box Family Box Essential Box
Cameo Apples
Fuji Apples
Apple Cider
Basil
Broccoli & Cauliflower
Brussels Sprouts
Cabbage
Carrots & Parsnips
Cranberries
Kale
Popcorn
Potatoes
Butternut Squash
Thyme
Turnips
*Bonus Sugar Pumpkin*
Cameo Apples
Fuji Apples
Apple Cider
Brussels Sprouts
Cabbage
Carrots & Parsnips
Cranberries
Kale
Popcorn
Potatoes
Butternut Squash
Thyme
*Bonus Sugar Pumpkin*
Pink Lady Apples
Winesap Apples
Apple Cider
Brussels Sprouts
Carrots & Parsnips
Cranberries
Kale
Potatoes
Butternut Squash
Thyme
*Bonus Sugar Pumpkin*
 

Wednesday Jersey Fresh Necessities Boxes

Ultimate Box Family Box Essential Box
Fuji Apples
Cameo Apples
Apple Cider
Broccoli & Cauliflower
Brussels Sprouts
Cabbage
Carrots
Cranberries
Kale
Popcorn
Potatoes
Butternut Squash
Thyme
*Bonus Sugar Pumpkin*
Cameo Apples
Fuji Apples
Apple Cider
Brussels Sprouts
Cabbage
Carrots
Cranberries
Kale
Potatoes
Butternut Squash
*Bonus Sugar Pumpkin*
Cameo Apples
Fuji Apples
Apple Cider
Brussels Sprouts
Carrots
Cranberries
Kale
Potatoes
Butternut Squash
*Bonus Sugar Pumpkin*
 
Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce.

Thursday Classic Harvest Boxes

Ultimate Box Family Box Essential Box
Cameo Apples
Fuji Apples
Apple Cider
Basil
Broccoli & Cauliflower
Brussels Sprouts
Cabbage
Carrots & Parsnips
Cranberries
Kale
Popcorn
Potatoes
Butternut Squash
Thyme
Turnips
*Bonus Sugar Pumpkin*
Cameo Apples
Fuji Apples
Apple Cider
Brussels Sprouts
Cabbage
Carrots & Parsnips
Cranberries
Kale
Popcorn
Potatoes
Butternut Squash
Thyme
*Bonus Sugar Pumpkin*
Pink Lady Apples
Winesap Apples
Apple Cider
Brussels Sprouts
Carrots & Parsnips
Cranberries
Kale
Potatoes
Butternut Squash
Thyme
*Bonus Sugar Pumpkin*
 

Thursday Jersey Fresh Necessities Boxes

Ultimate Box Family Box Essential Box
Fuji Apples
Cameo Apples
Apple Cider
Broccoli & Cauliflower
Brussels Sprouts
Cabbage
Carrots
Cranberries
Kale
Popcorn
Potatoes
Butternut Squash
Thyme
*Bonus Sugar Pumpkin*
Cameo Apples
Fuji Apples
Apple Cider
Brussels Sprouts
Cabbage
Carrots
Cranberries
Kale
Potatoes
Butternut Squash
*Bonus Sugar Pumpkin*
Cameo Apples
Fuji Apples
Apple Cider
Brussels Sprouts
Carrots
Cranberries
Kale
Potatoes
Butternut Squash
*Bonus Sugar Pumpkin*
 
Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce.

Helpful information about herbs you received can be found here: Your 2017 CSA Herb Garden

Helpful information on share contents can be found in the Produce Information Booklet

Culinary Expert Jenn“Food For Thought” by Jennifer Borealo

Here we are, we have arrived. It is our last week of the regular season and it is the celebration of the Harvest, Thanksgiving. It is really what we work toward every year. Somehow though as time passes it comes to us just a little faster. With the extreme cold of last week past us, now our team is caring for the late season crops yet to come. We will continue to harvest the cole crops including broccoli, cabbage, kale and more, from the fields through late November and December. There will be fresh from the field produce for all of your holiday needs for weeks to come.

As promised the team is working hard to be sure that you have the Thanksgiving table you are planning for. Cranberries will be in the shares to add that jewel red color and of course that cool refreshing temperature to your menu. Cole slaw was always a part of my family table as another cold and a make ahead addition. Kale and Brussel sprouts will work as greens and Yukon Gold will make those rich mashed potatoes just waiting for a little or a lot of gravy.
CSA members Amanda Brown and Nesa Rossi posted a video on Facebook for Hasselback Butternut Squash (bon appetite magazine 2016) that will look gorgeous on your table. I think that this may be the one new item I try this year. It is really best to go with the tried and true recipe for holiday preparation but trying something new really does make your table just a little more special and festive.

So many of you have posted an apple recipe on Facebook. I have seen tarts, pies, crisps. There are so many recipes in the index on the web-site as well. Fuji apples are the apples of choice this week and they can work as an addition to your baking or even your fresh fruit bowl. Fuji apples are one of the latest apples, the harvest is from mid to late November. Fuji apples have high sugar levels making them one of the sweetest and best eating apples. I did not choose Fuji apples as a favored baking apple in the past but the more I read and the more I listen to all of you, Wendy Brannen, from the U.S. Apple Association is right when she says “There’s an apple or a combination of apples for any purpose, pies, sauces, ciders, or eating fresh – there are so many different options.”

So as a teacher I am going to leave all of you this November with assignments that I hope you will complete in a timely manner. I want to know that I will see all of you again next year. The first order of business will be to sign up for 2018 as soon as you can. At the same time let’s plan to stay together for December, the holiday share is still available. Last but not least please keep in touch with jenn@alstedefarms.com, or for those of you who are close by, stop in to see us. Our assignment is to keep an eye on all of you who are on Facebook so that it will never really feel that you are far away. Until the next share, count your blessings, enjoy the holiday, the holiday season, and of course, the freshness!

Farmer Kurt AlstedeThanksgiving, 2017 – “View From the Tractor Seat” by Farmer Kurt

There is no denying that I love Thanksgiving.  It is because it is a truly American holiday that is not celebrated anywhere else in the world and by its nature celebrates the blessings of God as realized through the year’s farm harvest.  There are a multitude of things that I am grateful for and among them is the ability to engage in agricultural policy right here in the Garden State.

New Jersey is quite unique in that it boasts the only State Department of Agriculture that is run and managed by its constituents; meaning that the farmers of New Jersey oversee all of the functions and set policy for the Department of Agriculture.  We even select our own Secretary of Agriculture.  This will be quite evident as we enter the transition period for our newly elected governor.  In every other department and agency Governor Murphy will select their heads which will ultimately become his cabinet members.  For the Department of Agriculture; however, he will be presented with a candidate from the agricultural community which the Governor will then approve.  You may be wondering:  “How exactly does this work?”  That is an excellent question and allow me to explain.

The New Jersey Department of Agriculture that we know today was established in 1916.  There was quite a populist movement going on here in the Garden State back then and born out of those efforts was a new department that was intended to be managed and run by its own constituents.  The legislature created “County Boards of Agriculture” is each of the Counties.  These County Boards of Agriculture exist to this day and as you might suspect I serve on the Morris County Board of Agriculture.  The County Boards have three main responsibilities:  1. To oversee operations of the county Cooperative Extension office and its services, 2. To function as the county unit of the New Jersey Farm Bureau, and 3. To provide oversight and develop policies to guide the operations of the state Department of Agriculture.

Oversight of the Department of Agriculture occurs in two primary ways:  1. Monthly meetings of the County Board of Agriculture are attended by a liaison from the Department who receives comments and suggestions and brings them back to the Department after each meeting.  2.  Annually each County Board of Agriculture sends two delegates to the Annual State Agricultural Convention.  It is at this convention that delegates from each County Board of Agriculture in the state, as well as delegates from every commodity organization that you can think of, convene together to develop the resolutions and policies that will guide the Department of Agriculture for the upcoming year.

So you may be wondering:  “Who actually oversees the operations of the New Jersey Department of Agriculture?”  Interestingly, it is a run by eight farmers who comprise the “State Board of Agriculture.”  The delegates to the agricultural convention select two farmers (only farmers can serve on the State Board) to serve four year terms on the State Board each year.  The delegates are legislatively mandated to insure that there is always a farmer on the board that represents each of the top four commodities in the state as determined by annual gross sales.  For quite some time the top four commodities in New Jersey have been:  1. Fruit, 2. Vegetables, 3. Nursery/Landscape/Greenhouse, and 4. Hay/Grain.  Once representation of these four commodity areas is fulfilled, then the remaining members can represent any other commodity; such as dairy, equine, poultry, etc.  A farmer like me is qualified to represent multiple commodities since we grow such a diversity of crops; however, when serving on the board one can only officially represent one commodity at a time…meaning I couldn’t be considered to be the fruit member at the same time that I am representing vegetables.  In addition to the commodity requirements we also observe a “Gentlemen’s Agreement” regarding regional representation on the Board.  There is always a balance of North and South Jersey growers on the Board.  Securing qualified candidates and insuring that all of the legislative requirements of Board membership are met can be quite a daunting task.  We achieve this through a series of North and South Jersey Caucus meetings in advance of the Annual Convention each year.  Once a farmer candidate is selected by a regional caucus meeting, is successfully vetted by the nominating committee of the Convention delegates, and then presented to the full delegate assembly can that candidate be formally approved to serve as a State Board Member.  Yet, there is one more step.  Successful candidates for the State Board must also secure “Senatorial Courtesy” before they can be officially seated on the State Board.  In Morris County, for instance, we have five Senators that can potentially exercise courtesy and block the advancement of a State Board of Agriculture candidate.  Finally, once a candidate passes through the Senate he or she must finally be approved by the
Governor for the four year term.

It is the State Board of Agriculture that selects the Secretary of Agriculture who then has the responsibility of running the day to day operations of the Department of Agriculture.  The Secretary reports directly to the State Board; however, the Secretary also serves the Governor as a member of the Cabinet.  Technically, the State Board must present to the Governor any candidates for Secretary for his approval; however, I am not familiar with any instance when a Governor has not approved a candidate that was presented to him by the State Board.  Naturally, given this precarious situation it is normal for the State Board to consult with the Governor’s office to seek advice regarding potential candidates in order to avoid any potential conflict because it is certainly not to our industry’s advantage to appoint a Secretary that the Governor doesn’t want who would then be ineffective as a Cabinet member…our industry would suffer.  Yet, to date over the course of 101 years of the New Jersey Department of Agriculture there have only been eight secretaries; all of them serving multiple Governors of various parties.  Today we are served by Doug Fischer who has been Secretary for about 9 years now and who is doing a great job.

In considering the transition before us right now as Governor Elect Murphy prepares to take office in January I have a pretty good sense of what is going on.  This is because I served on two recent Governor’s transition teams specifically for the Department of Agriculture:  Governor Christie Todd Whitman as well as our recent Governor Chris Christie.  I also continue to serve on the Highlands Council as its Vice Chairman and was originally appointed by Governor James McGreevy to that position; interestingly a position that required Senatorial Courtesy.  So, I am familiar with both parties and understand the process here in New Jersey and my sense is that the Department of Agriculture will not garner too much initial interest from our new Governor as he focuses on much more notable appointments that are solely his.  I also believe that you will continue to see Doug Fischer serving in his capacity as Secretary and serving on the new Governor’s cabinet.  I also believe  that you will not see the Governor Elect Murphy direct too much attention towards agriculture until he has settled into his position for the first year. So now you can watch and see if I am correct!

I would love to tell you about Governor Jon Corzine’s attempt to eliminate the New Jersey Department of Agriculture and our New Jersey Farmers’ response…but that will have to wait for another time as I am running out of space and it is a full article on its own.

From the bottom of my heart I want to thank you all for the great encouragement that you are to all of us on the farm and for the consistent support that you offer our team.  We love growing for you!  I wish you all of God’s blessings this Thanksgiving season!

 

Recipes

  • Creamed Kale
    From the share: 3 lbs. kale center stalk removed, coarsely torn into pieces From your kitchen: 3 Tablespoons unsalted butter 3 Tablespoons finely chopped onion 3 Tablespoons flour 3 C milk Scalded Pinch of freshly grated nutmeg Salt and pepper...
  • Carrot, Parsnip, Squash, and Kale Soup
    From your share: 2 parsnips, thinly sliced 2 carrots, thinly sliced 2 cups of butternut squash, peeled and chopped 2 potatoes, diced 4 cups kale, chopped into small pieces 1-2 teaspoons fresh thyme (optional) From your kitchen: ¼ cup olive...
  • Breaded Brussels Sprouts
    From your share: 1 1/2 lbs. Brussels Sprouts From your kitchen: 1 t salt 4 T butter, melted 4 T grated parmesan cheese 4 T dried breadcrumbs 1/4 t garlic 1/4 t ground black pepper 1/4 t seasoning salt Wash...
  • Cranberry Orange Jam
    From your share: 16 ounces of fresh cranberries (if you have a package in the freezer – can use them straight out of the freezer – no problem) 1 medium apple, peeled, cored, grated (any variety apple you have will...

Box Contents – Week 30, 2017

Week 30: November 14, 2017 – November 16, 2017

To our CSA members – now you can order your locally raised holiday turkey!  Learn more…

Tuesday Classic Harvest Boxes

Ultimate Box Family Box Essential Box
Pink Lady Apples
Winesap Apples
Apple Cider
Arugula (organic)
Broccoli
Cabbage
Carrots
Cauliflower
Collards
Kale
Peppers
Potatoes
Popcorn
Spinach
Acorn Squash (black)
Green Tomatoes
Pink Lady Apples
Winesap Apples
Apple Cider
Broccoli
Carrots
Collards
Kale
Peppers
Potatoes
Popcorn
Spinach
Acorn Squash (black)
Green Tomatoes
Pink Lady Apples
Winesap Apples
Apple Cider
Broccoli
Carrots
Kale
Peppers
Potatoes
Popcorn
Acorn Squash (black)
Green Tomatoes
 

Tuesday Jersey Fresh Necessities Boxes

Ultimate Box Family Box Essential Box
Pink Lady Apples
Winesap Apples
Apple Cider
Broccoli
Cabbage
Carrots
Cauliflower
Kale
Peppers
Potatoes
Popcorn
Green Tomatoes
Acorn Squash (black)
Pink Lady Apples
Winesap Apples
Apple Cider
Broccoli
Carrots
Peppers
Potatoes
Popcorn
Green Tomatoes
Acorn Squash (black)
Pink Lady Apples
Winesap Apples
Apple Cider
Broccoli
Carrots
Peppers
Potatoes
Popcorn
Green Tomatoes
Acorn Squash (black)
 
Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce.

Wednesday Classic Harvest Boxes

Ultimate Box Family Box Essential Box
Pink Lady Apples
Winesap Apples
Apple Cider
Arugula (organic)
Broccoli
Cabbage
Carrots
Cauliflower
Collards
Kale
Peppers
Potatoes
Popcorn
Spinach
Acorn Squash (black)
Green Tomatoes
Pink Lady Apples
Winesap Apples
Apple Cider
Broccoli
Carrots
Collards
Kale
Peppers
Potatoes
Popcorn
Spinach
Acorn Squash (black)
Green Tomatoes
Pink Lady Apples
Winesap Apples
Apple Cider
Broccoli
Carrots
Kale
Peppers
Potatoes
Popcorn
Acorn Squash (black)
Green Tomatoes
 

Wednesday Jersey Fresh Necessities Boxes

Ultimate Box Family Box Essential Box
Pink Lady Apples
Winesap Apples
Apple Cider
Broccoli
Cabbage
Carrots
Cauliflower
Kale
Peppers
Potatoes
Popcorn
Green Tomatoes
Acorn Squash (black)
Pink Lady Apples
Winesap Apples
Apple Cider
Broccoli
Carrots
Peppers
Potatoes
Popcorn
Green Tomatoes
Acorn Squash (black)
Pink Lady Apples
Winesap Apples
Apple Cider
Broccoli
Carrots
Peppers
Potatoes
Popcorn
Green Tomatoes
Acorn Squash (black)
 
Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce.

Thursday Classic Harvest Boxes

Ultimate Box Family Box Essential Box
Pink Lady Apples
Winesap Apples
Apple Cider
Arugula (organic)
Broccoli
Cabbage
Carrots
Cauliflower
Collards
Kale
Peppers
Potatoes
Popcorn
Spinach
Acorn Squash (black)
Green Tomatoes
Pink Lady Apples
Winesap Apples
Apple Cider
Broccoli
Carrots
Collards
Kale
Peppers
Potatoes
Popcorn
Spinach
Acorn Squash (black)
Green Tomatoes
Pink Lady Apples
Winesap Apples
Apple Cider
Broccoli
Carrots
Kale
Peppers
Potatoes
Popcorn
Acorn Squash (black)
Green Tomatoes
 

Thursday Jersey Fresh Necessities Boxes

Ultimate Box Family Box Essential Box
Pink Lady Apples
Winesap Apples
Apple Cider
Broccoli
Cabbage
Carrots
Cauliflower
Kale
Peppers
Potatoes
Popcorn
Green Tomatoes
Acorn Squash (black)
Pink Lady Apples
Winesap Apples
Apple Cider
Broccoli
Carrots
Peppers
Potatoes
Popcorn
Green Tomatoes
Acorn Squash (black)
Pink Lady Apples
Winesap Apples
Apple Cider
Broccoli
Carrots
Peppers
Potatoes
Popcorn
Green Tomatoes
Acorn Squash (black)
 
Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce.

Helpful information about herbs you received can be found here: Your 2017 CSA Herb Garden

Helpful information on share contents can be found in the Produce Information Booklet

Culinary Expert Jenn“Food For Thought” by Jennifer Borealo

It was so nice to see some of you today.  It was heartwarming to have such brave souls come out in the extreme cold weather to spend a little time with our team.  I love listening to everyone sharing ideas and it is always nice to be able connect names and faces.  It is important for us to hear your feedback as we are coming into our planning season.  If you could not be here at the farm today, please take a look at the survey that has been posted on Facebook and take a few minutes to send us your thoughts.

In years past I would often talk about the moon, the full moon to be exact.  This month it came a week earlier than we needed it.  This has been quite a crazy few days here at the farm due to this unseasonable, record challenging, snap.  The production team and anyone who could join in to help worked at harvest and covering crops that we need to save.  They would start very early in the morning and a little extra moonlight would have helped in the evening when they were working late.

Picking and bringing in the harvest will bring us some green tomatoes.  I am including a recipe that can be prepared and used quickly or it does include some simple canning directions that are easy to follow.  For some other ideas take a look in the index.  Fried green tomatoes were a favorite a few years ago and adding them to a BLT is one of my favorite recipes. 

We can thank the team for the apples in the shares this week.  We will have Pink Ladies I believe for the first time ever.  They are a cross between the Lady William and the Golden Delicious.  I learned today that they are considered one of the top five apples, I have read that in Australia they are number one. Bon Appetite has named the Pink Lady as one of the best apples for baking.  There are quite a few recipes for salads and sauce as well.     I hope that you will be pleased with this choice.  This is a tart juicy apple with a sweet finish.  Pink ladies are an elongated apple that is truly pink over a bright green base.  All of us here at the farm are enjoying them, hopefully you will too! Winesap apples will be in the shares again and they will keep in your refrigerator for quite a while or they can be added to most of your holiday recipes.

 Just one more week!  It is our last distribution and it is a short week.  Please take note that there are changes in the pick-up days. I have heard that along with planning for this share the team is thinking about your Thanksgiving share as well.  I am thinking about all the preparation and I am hoping to see your posts on Facebook.  If you have anything you would like me to post in the newsletter please send to jenn@alstedefarms.com.  Until next week, enjoy the freshness.

 

 

Recipes

  • Cheddar Broccoli and Chicken, Stuffed Baked Potatoes
    From your share: 3 russet potatoes, washed and dried 2 cups cooked broccoli From your kitchen: 2 tablespoons olive oil 3 tablespoons kosher salt 2 tablespoons salted butter 2 tablespoons cornstarch 1 1/4 cup low fat milk 1/2 teaspoon garlic...
  • Green Tomato Hot Dog Relish
    From the share: 1 quart chopped green tomato 1 large green pepper, chopped From the kitchen: 1 large sweet white onion, chopped 2 tablespoons canning salt 1 cup sugar 1 tablespoon prepared mustard 1 teaspoon celery salt 4 whole cloves...
  • Roasted Delicata Squash
    From your share: 1 Acorn, Delicata, or Spaghetti Squash, any size From your kitchen: 1/2 cup quinoa 1 cup vegetable broth 1 cup spinach, chopped 2 tbsp. vegan butter 1 tbsp. olive oil 2 tbsp. pecan, chopped 2 tbsp. dried...
  • Apple Chips
    CSA member Crystal Lynn posted the directions for these Apple Chips on Facebook. The recipe should work well with the Pink Lady apples. Apple Chips I just sliced the whole apple really thin and cut out the core on any...
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