Call us (908) 879-7189

Posts Tagged tomatoes

Asian Cabbage Rolls with Spicy Pork

From your share:
2 cups dried cranberry, kidney or pinto beans, soaked overnight and drained
1 fresh or canned plum tomato, seeded and diced (using the tomato from the share)

From your kitchen:
3 slices lean bacon, diced
6 chicken breasts and/or thighs and drum sticks
Coarse salt and freshly ground pepper
Flour for dredging
1 medium onion, chopped
2 celery ribs, chopped
1 garlic clove, minced
3/4 cup dry white wine
2 tablespoons chopped flat-leaf parsley
From your garden:
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary

Put beans in a three-quart sauce pan, cover to one inch above the beans with cold water and bring to boil. Turn off heat, cover pot, let the beans stand in hot water for an hour. Drain off water, cover beans with fresh water and bring to boil. Turn down heat and simmer beans, partly covered until they are tender, about 50 to 60 minutes. Drain beans, preserving liquid.

Cook bacon in large skillet over medium heat, stirring frequently until it is browned but not crisp, about 10 minutes. Using a slotted spoon, put bacon on paper towels to drain, leaving fat in skillet.
Pat chicken pieces dry, season with salt and pepper and dredge them in flour, shaking off any excess. Heat bacon fat over medium-high heat. When it is hot, add chicken pieces and cook them, in batches if necessary, turning them once until they are golden brown and crisp — about 15 minutes. Remove chicken to Dutch oven and pour off all but two tablespoons of the fat from bacon. Return cooked bacon to pan. Add onion, celery and garlic and cook until they are wilted, about five minutes.

Increase heat to high, add wine, bring to boil, scraping up the brown bits from bottom of pan. Pour mixture over chicken, cover pot, cook over medium-high heat for three minutes. Add beans, thyme, rosemary, salt and pepper to taste and two cups of reserved bean cooking liquid. Stir well, bring to boil, turn down heat and simmer, covered, for about 15 minutes, until chicken is done. Beans may absorb some of the liquid; add more bean juice so there is plenty of sauce.

Taste and adjust seasoning. Put chicken, beans and sauce into serving dish and sprinkle with diced tomato and parsley.





Tomato and Broccoli Galette

From your share:
4 plum tomatoes or 2-3 tomatoes from the share halved and seeded
4 cups of broccoli florets

From your kitchen:
3 cloves garlic, sliced
1 Tbs. chopped fresh oregano
1/2 small onion, sliced (1/2 cup)
4 tsp. olive oil
1 12-oz. pkg. prepared whole-wheat pizza dough, at room temperature
1/4 cup prepared pesto
1/2 cup shredded Fontina cheese


Preheat oven to 450°F. Line baking sheet with foil. Place tomato halves cut side up on baking sheet. Insert 2 slices of garlic in each tomato half; sprinkle with oregano. Roast 30 minutes.

Toss together broccoli, onion, and oil in baking dish. Roast 20 minutes, or until tender. Cool 10 minutes.
Roll dough into 10-inch circle. Transfer to baking sheet coated with cooking spray or lined with parchment paper. Spread pesto on crust; sprinkle with cheese. Top with vegetables, leaving 2-inch rim. Fold 1 inch of crust edge inward. Reduce oven temperature to 375°F; bake 40 minutes, or until golden.


From: Vegetarian




Easy Stuffed Cabbage Casserole

From the share:
1/2 Head Small Green Cabbage – chopped
14 ounces diced tomatoes

From your kitchen:
1 Lb. Package Foster Farms Organic Ground Turkey
2 Tablespoons Olive Oil
1/2 White Onion – chopped
1 teaspoon Garlic Powder
2 tbs mixed spices
1 1/2 Cups Water
1 Cup Quick Cook Rice or Rice Blend I used 10 minute cook rice & grain medley
1 Cup Shredded Cheddar Jack Cheese
Chopped Parsley

In large Dutch oven over medium high heat, brown turkey with olive oil and onions.

Reduce heat to medium; add garlic powder, onion powder, thyme, salt and pepper. Stir.

Add diced tomatoes, water and rice to pot. Bring to a boil. Add cabbage, cover and reduce heat to medium low. Cook 10 minutes or until rice is tender. Add salt and pepper to taste.

Top with cheese and cover 1-2 minutes to melt. Remove from heat and sprinkle with fresh chopped parsley.

Recipe Notes: Optional add ins: bell peppers, celery, carrots.






Tomato and Basil Risotto

From your share:
1 1/2 pound additional sweet ripe tomatoes, finely diced
1/4 cup slivered fresh basil

From your kitchen:
7 cups well- seasoned vegetable stock or chicken stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
Pinch of sugar
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
Salt and freshly ground pepper to taste
1/2 cup dry white or rosé wine, such as Pinot Grigio or Sauvignon Blanc
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned. Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning. Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.







Tomato Pie

From your share:
3 large tomatoes, cut into 1/” slices

From your kitchen:
1- 9” frozen pie shell
Kosher salt for sprinkling
1/4 c Dijon mustard
1 c coarsely grated gruyere cheese
2 T olive oil
Additional salt and pepper to taste
1 clove of garlic minced

From your garden:
1 T finely chopped fresh parsley leaves
1 T chopped fresh thyme leaves

Preheat the oven to 375 degrees F. Line the shell with foil and fill with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.  Turn up the oven to 400 degrees F.

Sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes. Spread the mustard over the bottom of the shell and sprinkle the cheese over it. Arrange the tomatoes over the cheese in 1 overlapping layer. Bake until the pastry is golden brown and the tomatoes are very soft, 35 to 40 minutes.

In a small bowl, stir together the parsley, thyme, garlic, olive oil, and salt and pepper to taste to blend. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon.

Serve the pie hot or at room temperature.






Farro, Green Bean, Corn, and Abraham Lincoln

From the share:
4 tomatoes, each cut into 6 slices
1 cup (1-inch) cut green beans
1/2 cup fresh corn kernels (or more)
From your garden:
1 tablespoon chopped fresh oregano
From your kitchen:
1/3 cup farro or spelt berries (about 5 ounces)
2 tablespoons finely chopped shallots
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons white wine vinegar
1/2 teaspoon Dijon mustard
1 garlic clove, minced
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper,

Place farro in a large saucepan; cover with water 2 inches above farro. Bring to a boil. Cover,
reduce heat, and simmer 28 minutes. Add beans to pan; cook 2 minutes or until crisp-tender.
Drain and rinse with cold water; drain.
Combine shallots and next 5 ingredients (through garlic) in a medium bowl, stirring well
with a whisk. Add farro mixture, corn, and oregano; toss gently to coat. Stir in 1/4 teaspoon
salt and 1/4 teaspoon pepper.
Arrange 3 tomato slices on each of 8 plates; sprinkle evenly with remaining 1/2 teaspoon
salt and remaining 1/4 teaspoon pepper. Top each serving with about 1/4 cup farro mixture.




Page 1 of 1412345...10...Last »

Email Sign-up

Visit the farm

Address: 1 Alstede Farms Lane
Chester, NJ 07930

Call us: 908-879-7189

Ride the Shuttle

Click Here for Directions