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Fried Egg with Sautéed Dandelion Greens and Mushrooms

For Sautéed Dandelion Greens:
1 Large Bunch Dandelion Leaves
3 Tablespoons Olive Oil (separated)
3-4 cloves Garlic Sliced Thin
1 Pound Roughly Chopped Mushrooms
2 Tablespoons Unsalted Butter
Kosher Salt
Freshly Ground Black Pepper

For Eggs on Toast:
2 1 Inch Thick Slices of Challah Bread or your favorite bread
2 Farm Eggs

For Sautéed Dandelion Greens: 

Clean and Rinse and dry the dandelion greens and set aside.

In a large sauté pan, add 2 Tablespoons of the olive oil and heat over medium high heat.

Once the oil is shimmering, add the garlic to the pan. Continue cooking until the garlic begins to turn brown.

Add the mushrooms to the hot pan and mix them well with the garlic. If the pan becomes dry, drizzle in 1 tablespoon of olive oil. Add a pinch of salt to the mixture.

Continue cooking the mushrooms until they are wilted and glossy looking.

Add the dandelion greens and butter to the pan and continue tossing while they wilt.

Add a few grinds of black pepper to the mixture and stir well.

Remove the greens mixture to a plate and set aside.

Place the bread slices into the pan and toast both sides until golden brown then remove from pan.

Cook the  eggs in the hot pan (add a bit of butter if the pan has become dry and is not non-stick) until cooked to your desired doneness then remove them from the pan.

Place the bread slice onto a plate and mound the dandelion greens and mushroom mixture onto the bread. Top with egg.  Serve.


Adapted from:




French Almond Cake with Lavender Lemon Glaze

3/4 cup butter, at room temperature
3/4 cup white granulated sugar
3/4 cup blanched almonds
3 egg yolks
3 egg whites
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 teaspoons lemon zest
1/2 cup cake flour
1 teaspoon baking powder

Lavender Lemon Glaze:

2½ tablespoons freshly squeezed lemon juice
2 teaspoons dried lavender flowers
Boil this together, let steep 5 min. and then cool.
Then stir in 1 cup powdered sugar.
Preheat the oven to 350 degrees F. Grease a 8×8 inch square pan.

To blanch the almonds, pour boiling water over them to cover. Let them sit for about 5 minutes or until the peels slip off easily. Discard the peels and let the almonds air dry for a few hours. Grind the almonds with ¼ of the sugar.

Cream the butter and ½ cup of sugar until light and fluffy, about 4-5 minutes. Add the egg yolks one at a time, beating until the mixture is pale and fluffy, another 3-4 minutes. Add the vanilla, almond extract, and lemon zest and beat just until combined. Fold in the ground almond mixture. Beat the egg whites in a clean, dry bowl on medium high speed until foamy, then add the cream of tartar. Continue to beat until stiff peaks form.

Sift the cake flour and baking powder into a small bowl. Fold in ⅓ of the egg whites, then ⅓ of the flour mixture. Repeat with the remaining egg whites and flour. Be very careful not to over-stir. Pour the batter into the prepared cake pan. Bake for about 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Be careful not to over-bake.

Remove the cake from the oven and let sit for 10 minutes. Carefully invert the cake and the place top side up on a cake platter. Poke some small holes around the top of the cake with a toothpick to allow the glaze to fully absorb.

To make the glaze: Combine the lemon juice and lavender flours in a small saucepan or microwaveable dish, bring to a boil, remove and let steep for 5 minutes. Use a mesh sieve to remove the lavender flours. Pour the glaze over the cake and let the cake sit for at least 20 minutes before serving.


Steamed Eggs


Many thanks to Melissa Millward, CSA member who is sharing this information from Chowhound.  I hope many of you will find this method of cooking eggs helpful.

Steam, don’t boil those hard cooked eggs

I learned this tip from a foodie friend of mine. She heard about steaming eggs rather than boiling them to make them easier to peel.  I experimented with steaming them also and will never go back to boiling eggs.

Just steam the eggs in a vegetable steamer set over boiling water for 10 minutes. I cooled and peeled mine right away, my friend took hers off the heat and let them set for an additional 10 minutes before peeling. Both ways worked a treat.

I took one egg out of the steamer after 5 minutes and had the perfect soft boiled <steamed> egg. I found that if I cooled and peeled the eggs right away, rather than waiting the additional 10 minutes they didn’t develop grey around the yolk.


Avocado Bacon Ranch Deviled Eggs

Recipe yields 1 1/2 dozen deviled eggs

9 hard cooked eggs
1 1/2 avocados peeled and pitted
2 tbsp. of ranch dressing
1 tbsp. of sour cream
2-3 scallions chopped
The juice of one lime 
Pinch of salt
4 slices of cooked extra crispy bacon

Peel and slice eggs length wise. Remove yolks and place in them in the bowl of the food processor. Set egg whites aside.  Add the remaining ingredients except the bacon… set that aside.  Pulse the filling until it is smooth,  add more ranch dressing or sour cream if the filling is too dry.  Pipe filling into egg whites and top with bacon crumbles.

From: Huffington Post



Frittata with Bacon, Fresh Ricotta, and Greens

This recipe is great for all of the spring greens we are receiving and for all of you who have egg shares!

12 oz. smoked bacon
1 cup sliced shallots
12 cups assorted coarsely chopped greens (such as kale, collards and chard)
12 large eggs
1/2 teaspoon kosher salt
1 cup freshly grated Parmesan cheese, divided
12 ounces fresh whole-milk ricotta cheese (about 1 3/4 cups)

Pre-heat oven to 350°F. Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour bacon drippings into bowl; reserve. Return 2 tablespoons drippings to skillet. Add shallots and sauté over medium heat until golden, about 4 minutes. Add half of greens and toss until beginning to wilt, about 1 minute. Add remaining greens and sauté until wilted, tender, and dry, about 15 minutes. Transfer greens to plate; cool.

Rinse and dry the skillet. Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan, then greens and half of bacon. Stir in ricotta, leaving some clumps. Heat 1 tablespoon reserved drippings in skillet over medium heat. Pour in egg mixture; spread greens evenly. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs. Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just set, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes. Slice into wedges and serve.

From: Epicurious.Com

Some notes and changes:  When I prepare a frittata I usually add some chopped cooked potato.  Bacon could be changed to pancetta.  This recipe suggests using bacon drippings I would change and use olive oil for most of the fat needed.


Praline French Toast

½ c butter melted
1 c brown sugar
2 T corn syrup
¾ c coarsely chopped pecans (optional)

Melt the butter in a small sauce pan
Add the brown sugar
And the corn syrup, stir just to blend
Pour into the 13 x 9 pan
Cover the sugar mixture with 12 slices bread, Cut slices in ½, bread slices are in 2 layers

Beat together:
6 eggs
1 ½ c milk
1 t vanilla
¼ t salt

Pour this mixture over the bread. Sprinkle with cinnamon. Cover and store in the refrigerator overnight.  The next morning, Bake (uncovered) @ 350 for 40 minutes, serve

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