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Posts Tagged peaches

Peach, Kiwi, Avocado, and Pepper. Salsa

From the share:
1 large ripe peach pitted and diced
1 red bell pepper or any pepper from the share diced
1 scallion green part only minced (from last week or growing roots on your counter)
1/2 jalapeno pepper minced (or the farm store)

From your kitchen:
1/2 avocado diced
1 kiwi diced
1 teaspoon ginger minced
Lime juice from 1/2 lime
From your garden
1 T fresh mint minced

In a medium bowl, toss all the ingredients together.




Roasted Chicken, Red Onions and Peaches

4 large peaches
1 T sugar
8 skinless chicken thighs (about 2
2 large red onions – each cut into 8
½ t salt
¼ t black pepper
1 t vegetable oil
2 T balsamic vinegar
2 T molasses
1 t dried thyme
¼ t crushed red pepper (optional)
4 C hot cooked couscous (I use wild rice)

Thanks so much Michele Zanzonico for sharing this seasonal recipe with all of

1. Cut an X on the bottom of each peach, carefully cutting just through the
skin. Fill a large Dutch oven with water; bring to a boil. Immerse peaches for
20 seconds; remove with a slotted spoon and plunge into ice water Slip skins
off peaches. Cut peaches in half. (I cut them into chunks because I like how it
mixes in with the rice.) Preheat oven to 425. Places peaches in a large bowl;
sprinkle with sugar. Cover and chill. Combine chicken and onions in a 9 x 13
baking dish; sprinkle with salt and black pepper. Drizzle with oil; toss chicken
gently to coat. Bake for 30 minutes.
Combine balsamic vinegar, molasses, dried thyme and crushed pepper if using
and drizzle over the chicken, turning to coat. Bake chicken an additional 20
minutes. Add the peaches to chicken mixture, basting with cooking liquid.
Bake an additional 10 minutes or until chicken is done. Place one cup couscous
or rice on each of four plates and top with two chicken thighs, four red onion
wedges and peaches. Spoon sauce over each serving. From: Cooking Light




Black Bean Burgers with Peach Salsa

Shake It up!  No quinoa? Swap it for brown rice. No Peaches? Swap mandarin oranges or mangos. No white onion? Swap green onions or red onion.

For the burgers:

From your kitchen:
2 cans black beans, low sodium, rinsed and drained
1 cup quinoa
½ cup salsa
1 tablespoon lime juice
½ teaspoon cumin
¼ cup cilantro
½ cup Panko bread crumbs
1 large egg

From the share:
1 tablespoon jalapeno, finely chopped


From the share:
1 large green pepper, chopped
2 large peaches, chopped
1 ½ tablespoons jalapeno, finely chopped
¼ cup cilantro, chopped
½ cup white onion, chopped

From your kitchen:
½ t cumin
1 T canola oil

Combine beans, salsa, lime juice, jalapeño, cumin, cilantro, bread crumbs and egg in a food processor and combine. The mixture will be loose.
In a large bowl combine remaining ingredients and chill.

Heat a large non-stick skillet over medium heat and spray generously with cooking spray. Mold black bean mixture into four patties. The mixture is loose, so score it in the bowl into quarters and scoop a quarter of the mixture into your hands. Gently mold into a patty and slip into the pan. Shape in the pan.  Allow patties to cook for 6 – 7 minutes per side until nicely browned on each side.

Serve with salsa.






Peach Strudel

From your share:
2 pounds fresh, ripe peaches

From your kitchen:
2 tablespoons fresh lemon juice
1 teaspoon finely chopped lemon zest
3 tablespoons peach schnapps (divided use, optional)
1 cup sugar
1 pinch allspice
4 tablespoons cornstarch
10 frozen phyllo pastry sheets
2 sticks unsalted butter, melted
3/4 cup fine dry plain bread crumbs
1 cup heavy cream
1 tablespoon confectioners’ sugar

Peel and thinly slice peaches. Stir together lemon juice, zest and 2 tablespoons of schnapps. Add peaches and lightly toss to coat each slice.

Stir together the sugar, allspice and cornstarch. Toss with peaches. Let sit at room temperature at least 30 minutes, or until sugar dissolves.  

Brush a sheet of phyllo with melted butter. Lightly sprinkle with a heaping tablespoon of bread crumbs. Repeat until five sheets of pastry are stacked together. 

Spoon half of the peach mixture in the center of the pastry, parallel with the short sides, leaving a 5-inch border on the ends and a 2-inch border on each side.  Fold the sides over the filling. Fold up the far end and roll toward you, forming a round roll with the filling enclosed. Seal the ends by brushing with butter. 

With a small sharp knife, cut 2-inch long slits across the top. Repeat with remaining phyllo and filling.  Place the two strudels on a parchment-lined baking sheet.

Bake in the center of a preheated 350 degrees F oven for 30 minutes, or until golden brown. Let sit 10 minutes before cutting. 

Whip the chilled heavy cream until slightly thickened. Gradually add the sugar and remaining 1 tablespoon peach schnapps. Top each warm slice of strudel with whipped cream. 






Fresh Peach Cake

From the share:
3 large peaches peeled and pitted
From your kitchen:
1/2 c (1 stick ) of unsalted butter
1 1/2 cups of sugar divided
2 extra large eggs
1 c sour cream
1 t vanilla
2 c flour
1 t baking soda
1 t baking powder
1/2 t kosher salt
1 t ground cinnamon
1/2 c chopped pecans

Preheat the oven to 350 degrees F. Grease a 9-inch spring form pan

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. From:




Freeze Ahead Peach Pie Filling Recipe

4 quarts sliced peeled fresh peaches
3 T corn starch
1 t cinnamon
3-1/2 cups sugar
3/4 cup quick-cooking tapioca
3/4 teaspoon salt
1/4 teaspoon lemon juice

In a large bowl, combine all ingredients. Let stand for 15 minutes. Line four 9-in. pie pans with foil. Add fruit mixture and level; place in freezer until frozen solid. When frozen, close foil, sealing well to prevent freezer burn. Remove from pans and stack in freezer until ready to use.

To bake, remove frozen peaches from the foil and place in an unbaked pie shell. Cover with top crust and seal. Brush with melted butter and cover crust edges with foil. Bake at 400° for 50 minutes. Remove foil and continue to bake about 20 minutes or until bubbly and golden brown. Yield: 4 pies, 24-32 servings.


Adapted from:




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