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Posts Tagged apples

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:




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.






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 do but tarter apples have more natural pectin which helps thicken the jam)

From your kitchen:
Juice and zest of 1 orange (juice should be about ½ cup – add water or orange juice if necessary to bring up to a  1/2 cup)
1 cup superfine sugar (Regular would be fine too)
2 tablespoons orange liqueur (optional)

Put all ingredients, except liqueur, in a medium saucepan on medium heat – bring to a boil, then keep at a low boil for about 15 minutes. Intermittently, you’ll hear the cranberries popping.
Mix often to check for thickening. If cranberries have not all popped and it’s getting too thick, add a bit more water or orange juice.
Taste for sweetness and flavor at about 10 minutes, and if desired, add in the orange liqueur. Cook for another 5 minutes, take off heat and use a wooden spoon or potato masher to break up most of the chunks.  Put in jars and refrigerate. Should last about 2 weeks or you can freeze some for later use.




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 pieces that need it. Some are full slices, others are halves. Put the slices on parchment and sprinkle with cinnamon sugar. Bake at 225 for 45 minutes, flip each piece and then bake for another 45.




Rice and Apple Salad

From your share:
1-2 apples, diced

From your garden:

From your kitchen:
olive oil
2 T butter or olive oil
1 onion, chopped
2 garlic cloves, chopped
¼ t cinnamon
2 1/4 c brown rice
2 scallions, sliced
3/4 c almonds, chopped
6 dry apricots, snipped into small pieces

Heat some oil and the butter in a skillet. Add the onion and garlic and cook until softened, about 8 minutes. Add the cinnamon and the rice and stir for a bit. Add about 4 cups of water, some salt, and bring to a boil. Reduce heat to extremely low, cover, and steam until the rice is cooked, about 45 minutes. While the rice steams, sauté the scallions, almonds, apricots, and apples in a small saucepan in some more butter or oil until softened and lightly colored, about 3 minutes. Fold into the finished rice and cilantro.


From: ChefJonathanMiller




Apple Pie Oatmeal Bars

From your share:
1/2 tsp salt
2 cups apples, cored, peeled and chopped

From your kitchen:
2 tbsp. butter
1/4 cup brown sugar, firmly packed
2 tbsp. flour
1 tsp cinnamon
2 tbsp. water
1/4 tsp salt

Oatmeal Bars:
1/2 cup plus 6 tbsp. butter, cut into pieces
1 1/2 cups flour
1 1/2 cups oats
1 cup brown sugar, firmly packed
1 tsp baking powder
1/2 t salt

Combine apple ingredients in a medium saucepan over low-medium heat
Stir and allow apples to soften, and sauce to thicken
Remove from heat
Pre-heat the oven to 350 and grease a 9x 13 baking dish
Whisk together the dry ingredients. Using a pastry blender, cut in the butter.
Press half of the mixture into the bottom of the baking dish. Top with the apple mixture. Sprinkle an even layer of the remaining oat mixture over the top of the apples.
Place in the oven and bake for 30-40 minutes
Allow to cool completely, cut into squares and serve.



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