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Posts Tagged carrots

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:



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.







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 oil
2 onions, diced
4 garlic cloves, minced
10 cups veggie stock
1 teaspoon salt
Freshly ground black pepper
1 16-ounce can chickpeas, drained and rinsed

Heat oil in your favorite soup pot over medium heat. Add onions and garlic. Cook, stirring frequently, for about 5 minutes.

Add the parsnips, carrots, and squash to the pot. Stir it up so that everything gets coated in the oil. Cook the veggies for about 15 minutes, stirring often. Allow the veggies to get a little brown. Don’t worry if any brown pieces stick to the bottom of the pot – they will get taken care of when you add the stock in the next step!

Once the veggies are a little browned, add the stock, potatoes, thyme (if using), salt + pepper. Use your wooden spoon to scrape up any veggies that stuck to the bottom of the pot. Bring the soup to a boil, then reduce the heat and simmer for about 45 minutes, until the veggies are soft.

Add the kale and chickpeas. Cook for about 5-10 more minutes. At this point, you could eat the soup as is and it would be delicious. Or, you can puree some of it to get a creamier consistency.






Parsnips and Carrots with Orange Sauce

From your share:
1 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces
1 pound scrubbed carrots, halved lengthwise and cut crosswise into 1/4-inch-thick

From your kitchen:
pieces 2 cups water
2/3 cup fresh orange juice
1/4 teaspoon freshly grated orange zest (try to find un-waxed oranges….)
1-2 tablespoons butter

In a skillet combine the water, the parsnips, the carrots, and salt to taste, simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 4 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.



Kolhrabi Carrot Fritters with Avocado Cream Sauce

From the share:
2 kohlrabi
1 carrot

From your kitchen:
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 cup grapeseed or vegetable oil (enough for 1/4-inch depth in a large skillet)
1/2 avocado
1/4 cup plain yogurt
1/2 lemon
1/4 teaspoon kosher salt
Green onions (for garnish)

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).

Serve fritters with avocado cream and sliced green onions.


From: a couple




Stir-Fried Carrots, Corn & Peppers

From your kitchen:
1 Tablespoon Shao Hsing rice wine (see Note) or dry sherry
2 teaspoons reduced sodium-soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon sugar
2 teaspoons plus 1 tablespoon peanut oil or canola oil, divided
1 tablespoon minced fresh ginger
2 cups shredded romaine lettuce (about 4 medium leaves) or any tender green

From the share:
1 teaspoon minced fresh jalapeño or hot pepper from the share with seeds, or more to taste
1 cup sliced carrot (1/4 inch thick)
1    medium bell pepper, cut into 1/4-inch-wide strips (any color from the share)
1 1/2 cups fresh corn kernels (from 2-3 medium ears; see Tip)
1.    Combine rice wine (or sherry), soy sauce and sesame oil in a small bowl. Combine salt and sugar in another small bowl.
2.    Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons peanut (or canola) oil. Add ginger and jalapeno and stir-fry until fragrant, about 10 seconds. Add carrot and stir-fry 1 minute. Swirl in the remaining 1 tablespoon peanut (or canola) oil, bell pepper and corn, sprinkle on the salt mixture and stir-fry until the vegetables are almost crisp-tender, about 2 minutes. Add lettuce, swirl in the rice wine mixture and stir-fry until the lettuce is just limp, about 30 seconds.

•    To remove corn kernels, stand an ear of corn on one end in the center of an angel food cake pan and slice the kernels off with a sharp knife. One ear will yield about ½ cup kernels.
•    People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
•    Shao HsingRice wine available at Asian specialty stores.  Other brands are available in most supermarkets



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