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Posts Tagged peppers


From the share:
1 red bell pepper, sliced

From your kitchen:
1 yellow onion, sliced
1 cup fresh organic spinach
1 can organic diced tomatoes
1 tbsp. extra-virgin olive oil
2 gluten-free chicken sausages (Griggstown or Mini Mac Sausage in the farm store would work here)
1 tsp chili powder
1/2 tsp cumin
1/4 tsp Himalayan sea salt
Optional: 1/4 tsp cayenne pepper, more as desired
Optional: 1/4 tsp turmeric
4 fresh organic, pasture-raised eggs

From your garden:
Chopped parsley, for garnish


Heat oil in a skillet Add sliced onions and red bell pepper, sauté for 5 minutes until translucent
Add in sausage and spinach, let sausage cook and spinach wilt
Add in diced tomatoes, chili powder, sea salt, cumin, and cayenne; mix to combine
Gently spread an area and crack an egg in, continue with remaining eggs
Let cook until egg whites are opaque
For quicker cooking, cover your skillet Shashouka.


From: Lexi’




Barbeque Chicken Foil Packs

From the share:
1 red yellow or green pepper from the share, diced

From your kitchen:
4 boneless skinless chicken breasts, cut in 1-inch pieces
2 cups barbecue sauce
2 cups drained pineapple tidbits
1 small red onion, diced

Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.

In medium bowl, toss together 4 boneless skinless chicken breasts, cut in 1-inch pieces, and 2 cups barbecue sauce until chicken is fully coated.
Divide chicken pieces evenly among sheets of foil. Divide 2 cups drained pineapple tidbits, 1 bell pepper, diced, and 1 small red onion, diced, evenly over chicken on foil sheets

Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.

Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).


From :




Sweet Pepper Poppers

From your share:
10 sweet mini multi-colored peppers (about 8 ounces)

From your garden:

1 teaspoon fresh thyme leaves, chopped

From your kitchen:
Kosher salt and cracked black pepper
6 ounces goat cheese
1/4 cup ricotta cheese
1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted

Preheat the oven to 400 degrees F.

Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish.

Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula.

Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes.






Fresh Corn Bisque

From the share:
3 cups fresh corn
1/2 red, orange, or yellow, bell pepper, diced

From your kitchen:
1 tablespoon olive oil
1 small onion, chopped
4 cups low-sodium chicken or vegetable broth
salt and fresh ground black pepper to taste
1/4 cup cream (or half & half or milk)
1 tablespoon yellow cornmeal
2 tablespoons fresh, chopped cilantro
1 pinch cayenne pepper or Tabasco to taste
lime wedges

Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often until corn begins to brown, about 5 minutes. Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary.

Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes. Return the puree to the pan. Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened. Stir in bell pepper, cilantro and cayenne. Serve hot or at room temperature with lime.


From: cdkitchen



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.




Chickpea Panelle with Goat Cheese and Salsa Rustica

From your kitchen:
1 1/3 cups chickpea flour (5 ounces)
2 cups water
1/2 teaspoon salt
Freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for frying
3/4 cup crumbled fresh goat cheese (optional)
From your garden:
3 tablespoons snipped chives
1 1/2 tablespoons minced flat-leaf parsley
1 teaspoon minced rosemary

Salsa Rustica
From your share:
1 3/4 pounds tomatoes, halved crosswise and seeded
1 poblano chile, quartered

From your kitchen:
1 red onion quatered
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons capers, chopped
2 tablespoons chopped oil-cured black olives
4 anchovy fillets, minced (optional)
3 tablespoons red wine vinegar
Salt and freshly ground pepper

From your garden:
1 1/2 tablespoons shredded basil leaves

Step 1    
In a medium bowl, whisk the chickpea flour with the water until smooth. Add the salt and pepper, cover and refrigerate overnight.

Step 2    
Preheat the oven to 475°. Heat a 9-by-13-inch rimmed baking sheet in the oven for 5 minutes. Add the 3 tablespoons of olive oil to the sheet and tilt to coat. Stir the chickpea batter. Add the chives, parsley and rosemary and pour onto the sheet. Bake for 2 minutes. Sprinkle the goat cheese on top and bake for 20 minutes, until golden and firm. Let cool slightly.

Step 3    
Heat a large cast-iron griddle or grill pan. Toss the tomatoes, red onion and poblano with 1 tablespoon of the oil. Add the vegetables to the griddle and cook over high heat until charred all over, about 5 minutes. Coarsely chop the tomatoes and finely chop the onion and poblano. Transfer the vegetables to a large bowl and add the garlic, capers, olives, anchovies, vinegar, basil and the remaining 3 tablespoons of oil. Season the salsa with salt and pepper.

Step 4    
Cut the panelle into 12 rectangles. Heat 1/8 inch of oil in a large nonstick skillet. Add the panelle and cook over high heat until crisp on the bottom, about 3 minutes. Drain the panelle and serve with the salsa.



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