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KOHLRABI SIAM CHOPPED SALAD

Kohlrabi is new to some of you. Like radishes and beets, cut the leaves from the vegetable so that they won’t continue to draw moisture. The leaves are edible, use them in soup or stir fry. My favorite way to eat kohlrabi is raw. Just peel and slice thin with a little sprinkle of salt and I have a fat free and sugar free, non-processed snack! Some of you may prefer to add a dip.  Toss thinly sliced kohlrabi with some olive oil and sprinkle with a little parmesan cheese and roast on a parchment lined sheet in a 450 degree oven for 10 minutes, edges should be browned and vegetable should be a little tender.  Steam this vegetable and top with a sauce (au gratin) recipe can be found in the recipe index.

KOHLRABI SIAM CHOPPED SALAD

4 medium kohlrabi, peeled and cut into 1/4-inch pieces
dice 1 1/2 cups (360 ml) chopped Napa cabbage
1/4 pound (115g) snow peas,
chopped 1/2 to 1 fresh poblano pepper,
diced or 1/8 teaspoon crushed red pepper flakes
1/2 red bell pepper, cut into fine julienne about 1 inch (2.5 cm) long
3 green onions, chopped
3 tablespoons organic canola oil
2 tablespoons toasted sesame seeds
1 or 2 cloves garlic, finely minced
1/2 inch (1 cm) piece ginger, peeled and grated
Juice of 1/2 lemon (about 1 tablespoon)
2 teaspoons sesame oil
Dash of rice vinegar
Salt and freshly ground pepper to taste
Black sesame seeds
2 tablespoons minced green onions

1. Combine all the ingredients, except the black sesame seeds and green onions, in a large bowl and toss well to distribute the seasonings evenly.
2. Transfer to an attractive serving bowl or platter and garnish the top with the black sesame seeds and minced green onions.
3. This salad is best if made several hours ahead to allow the dressing to penetrate the vegetables.
4. Serve as a salad course or a side dish.

Yield: 4 servings
From: Vegparadise.com

Slaw Recipe

Special thanks go out to Jessica Micek for her recipe suggestion- I can’t wait to try it myself!
This is an awesome 5 ingredient coleslaw recipe that travels well (no mayo).

Mother-In-Law Slaw

I have no idea where the name came from. I know that it was passed to my boyfriend’s mom from her mother in law, and somehow I got a hold of it. If you ask me it has all the attributes a mother in law could have, sweet, salty, a bit sour, I’ll stop before I get in trouble…
1 small head of green cabbage
3 stalks of celery
1 green bell pepper
4 spring onions (scallions)
1/2 c white vinegar
1/4 c vegetable oil
3/4c-1c White Sugar (personal preference)
1 tsp celery seed
1/2 tsp dry mustard
1tsp salt

Shred the cabbage on a grater (same size grater as you would for mozzarella cheese). Chop celery, pepper, and scallions into small pieces. Put in a mixing bowl and toss in the rest of the ingredients. You can eat it right then, but it gets better if you let it sit in the for a day or so (as long as you can keep yourself from “quality control” sampling every now and then). Enjoy!
(Note: you can double the other ingredients if using a large head of cabbage.)

Remember- We always welcome recipe suggestions from our members. Submit a recipe to trish@alstedefarms.com or jenn@alstedefarms.com and your recipe may be showcased in the next CSA packet!
As always, I hope everyone is enjoying their shares. Your feedback is always welcome, just give us a call or send me an email to trish@alstedefarms.com!

Steak, Mushroom, and Bok Choy Stir-Fry

2 tablespoons grated fresh ginger
1 tablespoon minced fresh garlic
3 tablespoons low-sodium soy sauce
4 teaspoons cornstarch, divided
1 teaspoon toasted sesame oil
1/2 teaspoon crushed red pepper
1 pound flank steak, trimmed and thinly sliced
Cooking spray
2 cups thinly sliced mushrooms
1 bunch green onions
1 cup thinly sliced onion
1 cup bell pepper strips
4 cups sliced Bok Choy (about 1 medium head)
1 cup beef broth
1 T soy sauce

Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a bowl, add the steak to the bowl. Marinate in the refrigerator 45 minutes.

Heat a large nonstick skillet over medium-high heat. Coat pan with vegetable oil. Add mushrooms, scallions, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.

Recoat pan lightly with oil. Add half of the steak to the pan; stir fry for 3 minutes or until browned. Transfer to a large bowl; keep warm. Add remaining steak cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.

Grilled Ratatouille

2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves

Preheat grill to medium-high.   Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat.  Season with salt and pepper,  to taste.  Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste.

Serve at room temperature.

Recipe from: Bobby Flay

Corn Salsa

3-6 ears of fresh corn
1/4 cup chopped onion
3-4 sliced scallions including the light green
1/2 cup chopped red or green bell pepper
1 medium tomato chopped
4-5 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 to 2 tablespoons minced jalapeno pepper to taste
1/2 teaspoon salt

 

Remove the corn from the cob.  Sauté the corn in olive oil, remove from pan into a large bowl. Sauté the peppers and onions until just slightly softened. Combine the remaining ingredients in another bowl.  Add the corn, peppers and onions, combine.  Cover and refrigerate for 3 or 4 hours. Remove from refrigerator about 30 minutes before serving.

Makes about 3 cups corn salsa.    Serve as an appetizer with chips or as a topping or side with grilled fish or chicken.

Easy No-cook Pickles

Safe canning is all about making sure there is no chance of bacteria. Wash the canning jars with hot soapy water. Drain on a clean towel. Do not dry. Place the jars, the lids and the rings into a boiling water bath. Boil for at least 15 minutes. Remove and allow to drain and air dry. Do not dry jars with a kitchen towel.
You will need canning tongs to remove the jars from the boiling water.

In a non-reactive pan, heat together:
1 ¼ c of water
1 c. distilled white vinegar
3 T kosher salt

Heat to boiling. Be sure the salt is dissolved.  Keep at a simmer until you are ready to pour into the jars.

6-8 Kirby cucumbers, thoroughly washed
1 Serrano chili pepper
6 garlic cloves
Sprigs of dill and dill flowers
Peppercorns

 

Slice pickles cut out any bad spots and the stem end. Stuff as many cucumber slices into each hot clean jar as will fit. Leave a ¾” at the top of the jar. Add a couple of whole peeled cloves of garlic and several sprigs of fresh dill and a slice of hot pepper and a few peppercorns.  Pour the hot brine over the cucumbers, leave a ¼” at the top. Wipe the jar top. Place the lids on top and tighten with the rings.  Age for at least 2 days in the refrigerator.  These pickles must be stored in the refrigerator, not on a shelf!

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