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Posts Tagged leek

Roasted Radishes, Leeks and Thyme

Kate in the farm market was first to try this recipe. Everyone who tried it, loved it!

2 bunches radishes (about 1 pound), halved if small, quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large leek, white and light green part only, halved and thinly sliced
1 tablespoon butter
1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried

Preheat oven to 450°F.   Combine radishes, oil, salt and pepper in a large roasting pan.   Roast for 10 minutes. Stir in leek. Continue roasting until the radishes are lightly browned and tender, 10 to 15 minutes more. Stir in butter and thyme; serve warm.






Brie and Leek Tartlets

1 medium leek white portion only chopped
1 garlic clove minced
3T butter
½ c heavy cream
Dash of salt and white pepper
Dash of nutmeg
1 package frozen mini phyllo tarts
2 oz. brie or Camembert cheese, rind removed

•    In small skillet, sauté leek and garlic in butter till tender.Add the cream, salt, pepper and nutmeg, cook and stir for 1-2 minutes or until thickened.
•    Place tart shells on baking sheet. Slice cheese into 15 pieces; place one piece in each shell. Top each with 1 1/2 tsp. leek mixture
•    Bake at 350 for 6-8 minutes. Or till heated through. Refrigerate leftovers, if there are any.





Dijon Chicken Stew with Potatoes and Kale

4 teaspoons olive oil, divided, more if needed
2 cups sliced leek
4 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup dry white wine
3 cups fat-free, less-sodium chicken broth, divided
1 tablespoon all-purpose flour
1 1/2 cups water
2 tablespoons Dijon mustard
2 cups (1/2-inch) cubed peeled white potato (about 1 pound)
8 cups loosely packed torn kale (about 5 ounces)
Crushed red pepper (optional)

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek; sauté 6 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon leek mixture into a large bowl.

Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add half of chicken mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook 6 minutes, browning on all sides. Add browned chicken to leek mixture. Repeat procedure with remaining chicken mixture, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

Add wine to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, water, and mustard to pan; bring to a boil. Stir in chicken mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover, reduce heat, and simmer 30 minutes.

Stir in potato. Cover and simmer 30 minutes or until potato is tender. Stir in kale; cover and simmer 10 minutes. Garnish with crushed red pepper, if desired.

Rustic Radish Soup

1 bunch radishes including their greens
tablespoons unsalted high grade butter
large red onion, chopped
large leek, sliced
perfect small potatoes (russet or yukon), cut into eighths
small achovy, packed in oil and chopped (optional)
cup flat leaf parsley
pinch of sea salt to taste, with a pinch of Maldon salt flakes for finish
pink or black fresh milled peppercorns, to taste
cups light cream or half and half
filtered water
flat leaf parsley and fresh radish rosettes for optional garnish

Sauté the chopped onion and leek in butter in a Dutch oven or braising pot.  Add the potatoes (peeled or not) and optional chopped anchovy. Cover with filtered water   (@1 inch above contents); add salt and pepper to taste. Bring to a simmer and cook until potatoes are completely soft (@30-35 minutes).

Add the fresh radish greens and chopped parsley. Simmer about 5 minutes. Let cool a bit and puree using an immersion blender or transfer to a blender/food processor.  Return to pot, if you have transferred to process. Bring back to a simmer.

Finely chop about 1/2-3/4 cup of the radishes and sprinkle with salt. Add these to the pot and cook until tender. Cut some additional raw radishes as rosettes and place in ice water in fridge for an optional garnish later if you like, either in the soup or alongside in a salad.  Stir the cream in to the pot, warm, but do not boil.

Serve with an optional garnish of chopped parsley with a radish rosette, finishing salt and pepper to taste, and a toasted and buttered slice of artisan bread.

From: the kitchen

White Bean Soup with Quinoa, Spinach, and Shiitakes

Servings: 6

1 pound dry cannellini beans
1 tablespoon canola oil
1/3 pound shitake mushrooms, stemmed and sliced
1 tablespoon olive or canola oil
1 large onion, leek, or other slicing allium, sliced into thin rings
1/2 cup dry white wine (optional)
2 teaspoons freshly chopped rosemary
1/2 cup quinoa
10 ounces washed fresh spinach, chopped (about what your csa bag is this week
salt and pepper to taste

Place the cannellini beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse the beans before using.

Heat 1 tablespoon of the canola oil in a large pot over medium heat. Stir in the mushrooms, and cook until they soften and begin to give up their juices, about 4 minutes. Remove the mushrooms from the pot, and set aside. Heat the remaining tablespoon of canola oil in the pot, and stir in the sliced onions. Cook and stir until the onions have caramelized to a dark brown, about 15 minutes.

Pour in the wine and rosemary, and bring to a boil over high heat. Once boiling, add the drained beans, and enough water to cover the beans by 1 inch. Return to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.

Stir in the cooked mushrooms and quinoa; continue cooking until the beans and the quinoa are tender, about 20 minutes more. Remove from the heat, and stir in the spinach leaves until wilted. Season to taste with salt and pepper before serving.


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