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Posts Tagged mint

Pork Chops and Sugar Snap Peas

What you’ll need

From your share:
4 oz. sugar snap peas or snow

From your garden:
¼ c chopped fresh mint

From your kitchen:
½ c beef broth
6 T bourbon
¼ t white wine vinegar
1T dark brown sugar
2 – ¾ “pork rib chops
Ground Allspice
1 T butter

Stir broth, 3 tablespoons bourbon, sugar, and vinegar in small
bowl until sugar dissolves. Sprinkle pork with salt, pepper, and
allspice. Melt butter in medium nonstick skillet over mediumhigh
heat. Add pork. Sauté until just cooked through, about 4
minutes per side (butter will brown). Transfer pork to platter.

Add bourbon mixture to skillet and bring to boil. Add sugar snap peas
and cook until crisp-tender, about 2 minutes. Using slotted spoon,
scatter peas over pork. Remove skillet from over heat. Add remaining
3 tablespoons bourbon to sauce in skillet. Boil over high heat until
sauce is reduced to thin glaze and coats spoon lightly, about 3
minutes. Mix in mint, spoon over pork and serve. From:



Bow Ties With Peas, Lemon, and Mint

1/3 cup finely chopped shallot
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
1/4 cup dry white wine or vermouth
3/4 cup low-salt chicken broth
1/4 cup heavy cream
1/2 cup cooked fresh peas or thawed frozen; or snap peas, whole
1/4 teaspoon freshly grated lemon zest
3 tablespoons freshly grated Parmesan cheese
1/2 pound bow-tie pasta
1/4 cup julienne strips fresh mint leaves

In a saucepan cook shallot in butter over moderate heat, stirring, until softened. Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons. Stir in broth and boil liquid until reduced to 3/4 cup. Add cream and boil liquid until reduce to 3/4 cup.

Stir in peas or snap peas, zest, and Parmesan and cook sauce until peas are heated through.
While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well. In a serving bowl toss pasta with sauce and mint.


Serves 2. From: Gourmet Magazine





Oven Dry Mint

To oven dry mint prepare the mint by first washing and then gently pat dry and then air dry at least two hours.

Strip the leaves from the stems and place them in a single layer on a cookie sheet, with sides.

The sheet can be lined with parchment paper.   Be sure leaves are all a similar size or some will dry out before others do. Leaves must be in a single layer.

Place the herbs in a warm, 170F oven for 1-2 hours with the oven door cracked open allowing moisture to escape. Check the leaves occasionally. The leaves will start to curl. Then, crush the leaves and store.





Herbal lemon ice tea with stevia

Rind from 1 lemon    
2 cups filtered or bottled water    
3 teaspoons mint leaves, torn    
1 teaspoon fresh stevia leaves, torn

Heat water in saucepan on highest setting until you reach the boiling point and it starts to boil gently. Turn down to a simmer and add lemon rind, mint leaves and stevia. Cover pan and let steep for about 10 minutes. Strain tea and let cool completely. Add ice cubes and serve.






Cucumber, Lemon and Mint Water

Another drink to gently detox or to help you to keep hydrated.

3 quarts or 12 cups of water
2 lemons, sliced
1/2 cucumber, sliced
10 mint leaves
Rinse everything really well. Slice lemons and cucumber.   Add lemons, cucumber, and mint to pitcher. Cover with 3 quarts of water and refrigerate overnight.

Pistachio Mint Pesto

1 1/2 cups fresh mint leaves
1/3 cup shelled pistachios
2 cloves garlic, crushed and peeled
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons low-fat plain yogurt
1/8 teaspoon salt (optional)

Process mint, pistachios and garlic in a food processor until finely chopped. With the motor running, gradually add oil, lemon juice and yogurt through the feed tube. Process until the mixture forms a paste. If using unsalted pistachios, add salt, if desired.



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