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Posts Tagged asparagus

To Prepare Asparagus for Freezing

1. It is important to use sufficient water such that when the asparagus is immersed in the boiling water it comes back to the boil within one minute. One gallon of water per pound of prepared vegetables is recommended. So if you are using a large (not huge) saucepan you will probably get about 2 pints of water boiling (just under ¼ gallon) which you can then use for ¼ pound of asparagus (about 6-8 spears).

2. Have on hand a large bowl of iced water or cold water and running cold water to run over the blanched asparagus as it cools.

3. Also have ready clean freezer containers or sealable plastic bags.

To Blanch Asparagus:

4. Rinse the asparagus spears in fresh water to clean off any loose sand or grit, cut or snap the woody ends off.

5. Bring the water to the boil.

6. With the heat still on high immerse the asparagus in the boiling water so that it comes back to the boil as quickly as possible.

7. Boil the asparagus for 2,3 or 4 minutes depending on the thickness of the stalks. (2 minutes for thin, 3 for medium, 4 for fat).

8. Remove from the boiling water and immerse straight away into the iced or cold water. You need to stop the cooking process as quickly as possible to preserve the asparagus’ texture.

9. When the blanched asparagus spears are cold dry them on kitchen paper and pack in airtight freezer containers or freezer bags.


Roasted Sausage and Vegetables

In an effort to use ingredients that are available in the farm market, Kate prepared this recipe that incorporated vegetables from the share along with a package of Griggstown Sausage that is for sale in the Farm Market. The recipe has been prepared a few times and has also incorporated parsnips

1 bunch asparagus Cut into ½ pieces,
 ½ lb.  mushrooms, sliced
 1 large onion chopped
 ½ bunch chives chopped
2 tsp, dill, chopped
Measure the following ingredients into a large bowl:
2 tbsp. olive oil
2 tbsp. butter
 salt and pepper to taste

Roast all ingredients in 350F oven for approx. 20 minutes or until tender .   There is chicken sausage from Griggstown Farm in the market.  In a large frying pan, brown the sausage.  Add the sausage to the vegetables chopped vegetables and roast for an additional 15-20 minutes until the sausage is cooked through and the vegetables are fork tender. Sprinkle with parmesan cheese and serve on top of your favorite pasta!



Polenta with Mushrooms and Asparagus

1 cup quick-cooking polenta
1 small onion, chopped
1 tablespoon olive oil
3 cups fresh mushrooms, sliced (8 oz.)
1 lb. asparagus spear, trimmed and cut into 1-inch pieces (2.25 cups)
3 garlic cloves, minced
1⁄3 cup dry white wine or 1⁄3 cup broth

Prepare polenta according to package directions. Cover and keep warm.
Meanwhile, in a large skilled cook onion in hot oil over medium heat until tender. Stir in mushrooms, asparagus, and garlic. Cook uncovered about 4 minutes or until almost tender. Stir in wine and salt. Cook uncovered over medium-high heat for 1 minute.
To serve, divide polenta among 4 bowls. Spoon the mushroom mixture over polenta. Sprinkle with nuts and cheese.






Crepes Divan

Crepes Divan -This recipe can be made with broccoli,  I have prepared it for years in the spring with asparagus

Prepare the sauce

8 oz white mushrooms
1 medium onion
Chop the mushrooms and onions.  Sauté in 2 T butter until soft and a little lightly brown around the edges
Add 1 T corn starch and mix to create a paste
Add ½ cup heavy cream
Add ½ cup light cream
Add ½ cup chicken or vegetable stock
Salt and pepper to taste
Add ¼ cup sherry

Stir constantly until the sauce has thickened.

Prepare crepes

1 cup flour
½ t salt
1 teaspoon sugar
2 eggs
½ cup milk
½ cup water
2 T melted butter

Measure the dry ingredients and set aside.

In a medium bowl beat the eggs, add the milk and water,  beat well.  Whisk the liquid ingredients into the dry.  Pour the batter through strainer. Allow the mixture to sit for ½ an hour. Heat an 8” pan, lightly butter, using scant ¼ cup of batter pour in the batter while twirling the pan.  Allow crepe to set on one side before  turning to cook the second side. Slide crepe onto a plate, layer crepes  with wax paper or parchment to prevent sticking.

Steam the asparagus

Layer the crepe with a slice of smoked ham, Swiss cheese and a slice of turkey.   Across the center place 2 spears of asparagus.  Roll up the crepes and place seam side down in a buttered pan.  Spoon the sauce over the crepes.  Bake @ 350 for 45 minutes until the sauce is bubbly.. Yield – 8-10 crepes



Asparagus Pizza Pie

Pizza Dough

3 1/2 cups all-purpose flour
1/2 teaspoon yeast
1 teaspoon salt
1 1/2 cups warm water

The night before preparing the pizza, combine all the ingredients for the dough in a large bowl and stir to combine. It will make a shaggy dough, similar to a scone dough. It will be hard to stir.  Cover with plastic wrap and set on the counter overnight to rise.  In the morning transfer the dough to the refrigerator until ready to use.  May be made 2-3 days in advance and kept in the fridge

Asparagus Pizza Pie

1 Tablespoon olive oil, divided
1 1/2 cups part- skim ricotta
2 cloves garlic, minced
1 large russet potato
1/2 pound asparagus spears
2 cups arugula
1/4 red onion, thinly sliced
2 Tablespoons vinaigrette dressing

Remove the dough from the fridge and divide into 6 equal portions.
Preheat oven at highest temperature possible- 550 degrees or better. If using a stone or cast iron pan, preheat as well.

With your fingertips pat out the dough into rounds. If planning on transferring to a pizza stone, line working table with cornmeal to facilitate sliding onto the stone or cast iron pan.  Brush the olive oil over the top of the dough.  Combine the ricotta and garlic, divide evenly between the crusts and spread evenly.   Thinly slice the potato, preferably on a mandolin, and arrange on top of ricotta layer.

Place the asparagus spears over the potato slices.  Bake the pizzas in the bottom third of the oven until the crust is golden brown and the potatoes have browned on the edges. Approximately 15-20 minutes, depending on your oven.  Checking every 8- 10 minutes.

Mix the arugula with the vinaigrette dressing and serve on top of the baked pizza

From:  The New York Times

Blanching Asparagus

Boil salted water in a shallow pan, prepare an ice water bath to stop the cooking, immerse the asparagus for just 2-3 minutes into the boiling water.

The asparagus should be a beautiful bright green.  Lift the asparagus out with tongs and the sand should have been released.  Submerge into the ice water and then lift onto paper towel.  The asparagus at this point is ready for any other recipe you may want to prepare, sauté, roast, stir fry, or salad.   It would also be perfect and ready to freeze if you are thinking about preserving some for after the spring season.


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