June 27 & 29 CSA Update

Good Morning Everyone!

I hope you are all ready for some crunch carrots today! They looked fabulous while we were packing some of your shares this morning. 

Some of you may find a orange cauliflower in your shares today. The taste is the same as white cauliflower but it tends to be a little creamier when used as mashed cauliflower. 

I have also put up a post that explains the best way to preserve your herbs:
Preserving Your Herbs

I hope that you enjoy your last strawberries. We will have plenty at our store as well as at our farmers markets if you would like to purchase extra to preserve or can for yummy strawberries all year round:
Freezing & Preserving Strawberries

We will have a wide variety of fruits and veggies at our store and at our tailgate markets today.

 We have green beans....

 cherries...

 Peppers...

 zucchini....

 some peaches....

 half & half (Chester Members may add this onto their share for the season)....

 fresh mozzarella.....

 and raspberries....

Have a great weekend and please enjoy all of our goodies this week :)

Freezing & Preserving Strawberries

I hope you have enjoyed our strawberries this season!  Remember you can always freeze your strawberries so that you can enjoy them for months to come.

WHOLE AND HALVED STRAWBERRIES

1. Wash and gently dry the strawberries. Don’t soak them long in water as this will result in a loss of flavor and nutrients!
2. Hull the berries and remove any ones that are spoiled.
3. Place the strawberries on a baking sheet, not touching one another, and freeze until solid.
4. Transfer the strawberries to plastic resealable bags or airtight containers and store in the freezer for up to six months.

STRAWBERRIES IN SIMPLE SYRUP

 They can also be spooned over yogurt, shortcake, or ice cream for a yummy add-on or even eaten on their own!

• Make a simple syrup by combining 4 cups water to each 1 cup sugar. Dissolve the sugar in either cold or hot water; if hot water is used, be sure to chill the syrup before using.
• Place whole or sliced berries in containers and cover with cold syrup; use about 1/2 to 1/3 cup of syrup for each pint container. Package and freeze.

To Thaw: Thaw in the refrigerator or on the counter. Never immerse frozen jars into hot water.

CANNING: STRAWBERRY PRESERVES

The best resource for canning is certainly The Pioneer Woman! I use her recipes and tips for all of my canning. She explains all of the equipment you will need and how to use each piece. Her blog has wonderful insight, pictures, and step-by-step instructions for the best strawberry preserves you will ever have!

The Pioneer Woman: Strawberry Preserves

Enjoy!

Storing Fresh Herbs

I have received a ton of questions regarding the storage of your fresh herbs. Here is a great way to keep your herbs fresh for up to 2 weeks!

•  Snip off the bottom of the stems.
• Make sure the leaves are completely dry. Better to hold off rinsing them until you're about to use them.
• Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.
• If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. Basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.
• Change the water after several days if the water starts to discolor.

 

Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.

 

Here is a great way to preserve your herbs for months!

 

• Take an ice cube tray
• Finely chop your herbs
• Fill each cube with your desired herb
• Slowly pour cold water into each cube until full
• Place in freezer for 24 hours
• Remove herbs from cubes
• Place in a freezer safe bag and label with the herb and date
• Thaw and use in soups, salads, and other recipes

For a great meal starter you may also replace the water with melted butter and repeat the process.  Voila! You have an great meal starter for sautees!

Strawberry Yogurt Cake

Here is a great way to enjoy your last bunch of strawberries for the season. (recipe from the blog A Spicy Perspective)

Ingredients:

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Directions:

1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

NOTE: I've had a few questions on the texture of the batter. The consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick, (dryer) yogurt will produce a thicker batter, in which the berries won't sink to the bottom (top) of the cake as seen in the photos. Either way, it is a great cake--don't worry about the thickness of the batter.

Chicken Broccoli Supreme

I didn't forget about you you meat eaters!  Here is a great recipe from the foodie blog Just Get Off Your Butt and Bake.

Ingredients

• 1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
• 3 cups cooked chicken breasts – Break up in small pieces
• 3 cups Grated Cheddar Cheese divided
• 2 sleeves Ritz Crackers
   
• 1 stick melted butter
• 1 tablespoon poppy seeds
• SAUCE:
• ⅓ cup Butter- melted
   
• ¼ cups Cornstarch, dissolved in ½ cup COLD Water
• ⅓ cup Chicken Broth
• ¼ tsp. Salt
• ¼ tsp Pepper
   
• 2 Cups Milk
   
• 1½ cups of the above Cheddar Cheese

 

Instructions

1. In greased 13×9 pan, layer the broccoli and chicken, then set aside.
2. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened.
3. Turn heat down to low, and add 1- ½ cups grated cheddar cheese. Stir until melted.
4. Pour over the chicken and broccoli.
5. Top with 1- ½ cups grated cheddar cheese.
6. Melt the butter, and add the poppy seeds, and stir well.
7. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
8. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly

Creamy Mashed Cauliflower

Here is a healthy alternative to mashed potatoes.  Even the kiddos will love this one.

 

 

Ingredients:

• 1 head of cauliflower
• 3 tbsp of milk
• 1 tbsp butter
• 2 tbsp of sour cream or yogurt
• 1/4 tsp garlic salt
• Freshly ground black pepper

Instructions:

 

Step 1: Separate the cauliflower into florets and chop the core finely.
Step 2: Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
Step 3: Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like mashed potatoes.

Stuffed Sugar Snap Peas

I don't know why I am bothering putting up a snap pea recipe. To me they are tastiest raw in a salad or as a quick healthy snack.

But....I had these at a baby shower about a month ago and they were AMAZING!

Ingredients:

1/4 cup of blue cheese

2 tablespoons of plain yogurt

1 tablespoon of fresh dill  

Zest from a small lemon

Salt, pepper to taste

Dash of cayenne pepper

Instructions:

Mix your cheese, yogurt, dill, lemon and spices in a small bowl until creamy. Taste and adjust the seasoning as you'd like. Split the tops of the peas open with a dull knife. Open the peas into little pockets. It would be faster to pipe in the filling, but works perfectly well with a kitchen knife. Decorate with tiny sprigs of dill.

Cucumber Mint Salad

Ingredients

• 1/2 lb cucumbers
• 3 scallions, thinly sliced and cut into 1-inch long segments
• 2 or 3 red radishes, thinly sliced (you may still have some left from last week)
• 10 mint leaves, thinly sliced
• 1 tablespoon white vinegar
• 1 tablespoon olive oil
• 1/8 pound feta cheese
• Salt and freshly ground pepper

Directions

In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, mint leaves with a little bit of white vinegar and olive oil, salt and pepper to taste. Right before serving, sprinkle on crumbled bits of feta cheese. Serve immediately. Serves 4.

Swiss Chard Tart

Chard Tart

This recipe was suggested to us by Teresa Jandziol. I made this last weekend and it is to die for! You could make this with kale, collards, or even spinach.

I don't know about you but you but my mouth is watering already!

Makes One 11-inch tart. Taken from the All New Joy of Cooking

A springtime tradition in many parts of Italy and France. Escarole leaves, spinach or other spring vegetables can be mixed in or substituted for the chard.

To prepare the pastry, combine in a medium bowl:

§ 2 cups all purpose flour

§ ½ teaspoon salt

Stir in until thoroughly blended

§ ½ cup water

§ ½ cup extra-virgin olive oil

Knead the mixture briefly. The dough will be very moist and difficult to roll, so press it into an 11-into tart pan with a removable rim. Refrigerate for at least 1 hour or until needed.

Cook in a large skillet over medium-low heat until well softened, about 15 minutes.

§ 2 tablespoons olive oil

§ 1 red onion, finely sliced

Add and cook until tender, 8 to 10 minutes:

§ 1 pound chard leaves or other greens, stems removed, leaves well washed and chopped (I also put some of the stem parts in to add some texture)

Season with:

§ 2-4 tablespoons fresh basil

§ Salt, pepper

Position a rack in the lower third of the oven. Preheat the oven to 375 degrees.

Combine in a bowl:

§ 3 large eggs

§ 1/3 cup heavy cream or half and half

§ 1 cup grated Parmesan Cheese

Add the chard mixture, and then scrape the mixture into the prepared tart shell. Bake until the crust is golden and the filling is firm, 40-45 minutes at 350 degrees. Let cool to room temperature before serving.

Optional addition: Once the cooked chard and egg/cheese mixture has been poured into the pan, arrange thin slices of vegetables (tomatoes, zucchini, peppers whatever is convenient) on the top.

June 27 & 29 CSA Boxes

Good Afternoon Everyone!

I hope that you are all staying cool in this little heat wave we are having. We have been out in the fields planting and picking like crazy. Most of our crops really love this hot and humid weather with the daily shower mixed in. Broccoli and cauliflower are the only ones that do not enjoy these muggy conditions. You will be finding these in your share boxes for the next few weeks and then not again until the temps drop in the fall.

Teresa Janziol picking up her share last week at our Farm Market

This is the last week for strawberries! :( I know I am just as sad as you are. But there are lots of fruits to look forward to in the coming season: cherries, blueberries, peaches, nectarines, apples, and more!

Snap peas are finally ready and will be in your shares this week!

Here is what else you may expect in your shares this week:

Half Share:

quart	strawberries
pint	snap peas
bunch	carrots
3	kirby cucumbers
head	broccoli
head	cauliflower
bunch	mint
head	lettuce

Full Share:

2 quart	strawberries
2 pint	snap peas
2 bunch	carrots
3	kirby cucmbers
head	broccoli
head	cauliflower
bunch	mint
bunch	lettuce
bunch	beets

I will be posting a few recipes for items in your box later as well as a few more collard recipes for those of you who are not too familiar with preparing this veggie.

Thank you for all shopping with us this week using your CSA Membership Cards. Remember that you are able to save 10% off you entire purchase everytime you present this card at any of our retail locations. This also includes pick-your-own so if you are looking to do something with your family this weekend come out to our Greenhouse location (8 Route 24 Chester, NJ) and pick some yummy strawberries!

 

 

Any shares that are left at the end of the pick up days are donated to the Chester Food Pantry and go directly to a family in need. If there are any items in your share boxes you wish to donate to the food pantry we will be accepting those as well. Just see a manager when you you pick up your share and we will be sure to include them in the Food Pantry's box.

 





Thank you all for your wonderful recipe ideas and suggestions you have been shooting our way over the last few weeks. We always love to hear what you enjoy and what is popular in your house.

 



June 20 & 22 CSA Update

Hi everyone! I hope you are all are enjoying the weather today!

 

I just wanted to give you a quick update on your shares for this week.

 

Well we ran into a problem with packing boxes today. Not all of you items would fit as the broccoli and cauliflower are rather large. We placed those items in a seperate plastic bag. This is ONLY for the half shares. The full shares have the broccoli and cauliflower already inside.

 

A few of you have requested some recipes for parsley so I posted a dumpling recipe that is one of my favorites.

 

I have also posted a basic kale recipe that can be adjusted to fit your tastes like adding garlic scapes, parsley, or even chives!

 

Thank you all for giving me a heads up if someone is picking up your share for you!

 

 

 

 

Baked Kale Chips

Kale is one of those greens that can be mysterious to many people. I, personally, LOVE it as a snack! Kale chips are a tasty, healthy treat and also a great source of vitamins.

Here's a very easy recipe for crispy, baked kale chips:

What you will need:

• 1 bunch Kale
• a few tablespoons of olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cookie sheet

Instructions:

• Preheat the oven to 350 degrees
• Line a cookie sheet with parchment paper
• Wash Kale thoroughly to remove any residual dirt or debris and dry
• With a knife or kitchen scissors, remove kale leaves from center stem
• Tear or cut into smaller, bitesize pieces (they will shrink slightly in the oven)
• Place on cookie sheet so pieces are not touching
• Drizzle with olive oil, salt, and pepper
• Bake until edges are brown but not burnt 10-15 minutes

Tips:

• Use any dried or fresh herbs you desire (I like to add a little fresh garlic or even garlic scapes....YUM!!)
• Great idea for kids, they resemble potato chips in texture

Parsley Dumplings

 

Here is a great addition to any soup recipe! Simply prepare any of your favorite soups and include these at the very end.

 

Ingredients:

• 4 cups all purpose flour
• 2 teaspoons salt
• 4 large eggs (we carry those also!)
• 1/4 cup chopped parsley
• pinch ground black pepper

Instructions:

 

In a medium mixing bowl combine together flour, salt, and pepper. Whisk until combined. Then add eggs one a a time until it forms a thick, cakey mixture. Add chopped parsley and finish mixing.

 

When your favorite soup is about 3/4 of the way through cooking add the dumplings. Bring up to a slow boil.

 

Take two spoons and scoop a small amount of batter (about 1 teaspoon). Use the back of the other spoon to remove the batter and drop the dumpling mix into the simmering soup. Dumplings are finished cooking when they rise to the surface (about 5 minutes). Add as many as you would like until the top of the pot is full of dumplings.

 

Bring soup back to a simmer and enjoy.

 

This is always one of my favorite recipes to make when I have extra parsley!

 
 
 

 

Broccoli Quinoa Casserole

Broccoli is finally in season for the spring! Enjoy this yummy, super-filling recipe. Feel free to mix it up and add some fresh scallions or parsley if you have any left from last week!

 

Ingredients:

• One 10 oz can condensed Cream of Broccoli or Cream of Mushroom Soup
• 1/3 cup reduced fat mayonnaise
• 2 tablespoons milk
• 1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• Dash grated nutmeg
• 2 cups cooked broccoli (steamed or boiled but steaming is always better as it retains the most nutrients)
• 1 1/2 cups COOKED quinoa (see note)
• Grated Parmesan Cheese

.

To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

Directions:

Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Sugar, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.

Strawberry Cheesecake Bites

Okay, I know this one isn't exactaly the most healthy but it certainly is DELICIOUS!

Ingredients:

• 1 lb fresh strawberries (this was about 16 large strawberries for me)
• 4 oz 1/3 less fat cream cheese, softened
• ¼ cup powdered sugar
• ¼ t vanilla extract
• 1 full sized low fat graham cracker (one sheet of four little rectangles), crushed

Directions:

1. Cut the tops off of each strawberry and discard. Using a paring knife, hollow out each strawberry, removing the white interior.

2. In a mixing bowl, combine the cream cheese, powdered sugar and vanilla extract and beat with an electric mixer until thoroughly combined. At this point you can either transfer the cream cheese mixture into a piping bag and pipe it into each berry, or do what I did and just fill each berry using a butter knife.

3. Dip each strawberry, cheesecake side down, into the graham cracker crumbs, coating the top.

 

Enjoy! These taste the best if eaten the day they are made. You can always make the the filling and set it aside and make a few at a time for a mid-day "snack" or desert!

Strawberries

There's no doubt about it, you absolutely cannot beat the taste of one of our homegrown strawberries!

As our first fruit crop of the year, strawberries bear fruit in late spring to early summer depending on the weather. Each strawberry plant can produce strawberries for two years. 

We plant strawberries every year and rotate patches to keep from depleting the nutrients in the soil.

We plant plugs(seedlings) and bare root strawberries(simply a plug without any soil attached). Plugs are planted in the late summer and bare roots are planted in late summer to early fall. Strawberries are planted on plastic mulch beds to control weeds and maintain soil moisture.

By the spring the strawberry plants will be producing.

We pull all weeds by hand to make sure that each plant has the best chance of a significant crop.

Plants will produce a blossom. 1 strawberry will emerge from each blossom in about 4-6 weeks.

Once the plant begins to fruit, it will produce berries for about 1 month.

In the height of the season each strawberry plant can produce as many as 10-12 berries per plant.

 

To pick strawberries, we first select the perfect berry. The perfect berry is one that is deep red in color without any green spots.

Then we pinch off the berry at the base of the stem closes to the berry. Pulling the berry itself can damage the berry and the strawberry plant. We fill quarts and leave them in the rows and come and collect them after picking is complete. 

 

 

 

Weather can play a large factor in the development and yield of a strawberry crop. Extremely wet can encourage diseases like molding and pests such as slugs which can completely devastate a years crop.  Frost can destroy the blossoms and in turn the entire strawberry. If we do expect frost, we set up and turn on our sprinkler systems so that the water will continuously run over the plant so that the plant itself cannot freeze. The water will create a barrier and insulate the plant.

We specifically select the best tasting, shape, and quality varieties for planting. We grow the Everbearing variety which means that the variety can produce a berry in the fall as well as spring.

However, if we decided to pick the fall berries the next spring would yield significantly smaller berries. Instead of picking them in the fall, we mow off the berries to stop them from from fruiting and encourage large berry growth in the coming spring.

Before the first frost we cover the strawberry plants with a generous layer of straw to keep the plants warm throughout the cold winter months. 

In the spring or after the last frost, we uncover the plants and allow them to breath in the warmer spring air and soak up sun in order to produce another round of yummy berries.

After the second year, we then remove the plastic and plow under the plants, disk and replace the field with another crop of a different vegetable.

Never wash your berries and put them in the fridge. Only wash them right before you are ready to eat them. Once the strawberries are picked they should be enjoyed within 2-3 days. I am sure that won't be a problem!

Not only do we offer strawberries in your CSA shares but we also do pick your own every spring at our Greenhouse location at 8 Route 24 in Chester, NJ. There is no charge to enter the field and strawberries are $3.29/lb.

Strawberries, by far, are one of our favorite crops to grow!

Black Bean & Spinach Enchiladas

Here is a great recipe from one of my favorite websites, The Garden Grazer. Check our their site for lots of fresh recipes using many items in your shares. 


Ingredients
For the sauce
3 cups low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper

For the enchiladas
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 oz. spinach, thoroughly washed and chopped
6 green onions, thinly sliced
1/3 cup parsley, chopped
2 tsp. cumin
3 cups shredded 3 cheese blend (or pepper jack, etc.)
8 whole wheat or flour tortillas

Directions
Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.

Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and parsley.
Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

I have made this a few times and it is always a favorite in my house :)

June 13th CSA Update

Good Morning CSA Members,

I hope that you all have your rainboots, umbrellas, and boats ready for your CSA pick ups today!

Please keep the farm in your thoughts and prayers as these torrential rains can really take a toll on many of the crops, especially the strawberries.

Here is just a few house keeping items:

EXTRA ITEM
There is an extra item in your shares this week. They are called garlic scapes. Our returning members remember this wacky looking veggie from last year. Check out this blog post for some information and a great recipe for this seasonal goodie! http://stonyhillcsa.blogspot.com/2013/06/garlic-scapes.html

UNABLE TO PICK UP?:
If you are unable to pick up your share you can have a friend pick it up for you. Please just give me the name of the person picking up for you so that I may add them to the list.

SWITCHING DAYS FOR PICK UP:
You MAY NOT switch days for pick up.  If you need to pick your share up earlier in the day than your scheduled time you MUST make arrangements with me prior. NO EXCEPTIONS! We have many members and limited fridge space so holding your shares an extra day is not an option. Everything in your shares is picked fresh especially for you.

GROVE STREET CSA:
We will still be distributing your CSA shares today, June 13) at the Grove Street Path Station. The Farmers' Market is cancelled due to inclement weather and we are unable to sell additional items. To pick up your share please go to our truck parked in the place of our tents. It will be parked in front of Duane Reade.

I hope you all stay safe today. Rainy days = great time to cook. I will post a few more recipes for items in your shares this week to keep you busy :)

Garlic Scapes

This week you will find the items listed in our last blog post as well as an extra item-

GARLIC SCAPES: Garlic scapes are the tops or flowers of the garlic plant. They can be used in any recipe or dish that calls for garlic. They are slightly milder than garlic. Use the whole length except about 1-2 inches from the bottom. That part can get quite dry and woody. They buld or top is the most flavorful. Keep them in your fridge. They will keep for about 2-3 weeks!

• Chop them up like a scallion, sautee them in a little olive oil or butter
• Dice them up fine and use them fresh in salads
• They are great in pasta sauces and also as a pesto

GARLIC SCAPE PESTO

Ingredients
* 1/2-1 cup fresh, washed basil leaves

* 1/2-1 cup fresh, washed parsley leaves

* 1-2 cups garlic scapes, both ends removed and chopped into lengths

* 2-3 Tbsps pine nuts (or toasted almonds or walnuts)

* 2 tsps salt (or more to taste)

* Freshly ground black pepper to taste

* At least 1/2 cup extra-virgin olive oil

* 1/2 cup Parmesan cheese, grated

 

Directions

1. Put the scapes, herbs, pine nuts, salt, pepper and cheese in the bowl of a food processor.

 

2. Process, adding the oil a bit at a time, until desired consistency. Taste and adjust the salt and cheese accordingly.

 

3. Use right away or store in an airtight container in the fridge - it should keep for about two weeks. You can also freeze any extra pesto in an ice cube tray and then transfer to a freezer bag for much longer-term storage.

Community Farmers' Markets

Good Morning!

We have had some questions about the locations of our community farmers' markets. Here is a listing of where we are during the week.

Once again, when you receive your membership cards you are able to use them to receive 10% off your purchase everytime you shop at one of these markets (only at Stony Hill Farms' stand)

Locations and Schedule

Mondays

Grove Pointe Farmers’ Market
Grove Street Path Station
Jersey City, NJ
May 13 - December 23, 2013
4 p.m. - 8 p.m.

Maplewood Farmers’ Market
Springfield Avenue & Indian Street
Maplewood, NJ
June 10 - October 28, 2013
2 p.m. - 7 p.m.

Tuesdays

Jersey City Sussex Street Farmers’ Market
Sussex Street Ferry
June 4 - October 29, 2013
12 p.m. - 7 p.m.

Newport Center Mall
Jersey City, NJ
1st floor next to Kohl's
June 4 - October 29, 2013
11:00 a.m. - 7:00 p.m.

Riverdale Farmers’ Market
211 Hamburg Turnpike
Riverdale, NJ
Across from Appelt Park
June 11 - October 8, 2013
2:30 p.m. - 7 p.m.

Wednesdays

Hamilton Park Farmers’ Market
Pavonia Avenue
Jersey City, NJ
In the Park
April 17 - December 18, 2013
4 p.m. - 7:30 p.m.

New Providence Farmers Market
Presbyterian Church of New Providence
1307 Springfield Avenue
New Providence, NJ
In the church's parking lot
June 12 - October 30, 2013
12 p.m. - 6 p.m.

South Orange Village Farmers’ Market
1st & Sloan Street Parking Lot
South Orange, NJ
June 5 - October 30, 2013
2 p.m. - 7 p.m.

Thursdays

Grove Pointe Farmers’ Market*
Grove Street PATH Station
Jersey City, NJ
May 16 - December 19, 2013
4 p.m. - 8 p.m.

Hoboken Farmers’ Market
Hudson Street between 13th & 14th Street
Hoboken, NJ
June 6 - October 25, 2013
3 p.m. - 7:30 p.m.

Somerville Farmers’ Market*
E. Main & Grove St.
Somerville, NJ
June 20 - October 31, 2013
12 p.m. - 6 p.m.

*CSA pickup location

Fridays

Journal Square Farmers’ Market
Journal Square Plaza
Jersey City, NJ
Across from the historic Jersey Lowes Theatre next to the PATH station
June 14 - November 22, 2013
10 a.m. - 7:30 p.m.

West Orange Farmers’ Market
66 Main Street
West Orange, NJ
Parking lot between the library & Town Hall
June 28 - October 26, 2013
12 p.m. - 6 p.m.

Saturdays

Hell's Kitchen Farmers' Market*
West 43rd Street & 10th Street
NY, NY
April 27 - December 22, 2013
10 a.m. - 5 p.m.

Hoboken-Garden Street Mews*
14th & Gardens Street
Hoboken, NJ
June 1 - November 23, 2013
9 a.m. - 2 p.m.

Paulus Hook*
Washington Street
Jersey City, NJ
Next to the Korean War Memorial
April 27 - December 22, 2013
11 a.m. - 4 p.m.

*CSA pickup location

Sundays

Chester Farmers' Market
Chester Village Square
Main Street & Maple Avenue
Chester, NJ
June 23 - October 13, 2013
10 a.m. - 3 p.m.

Edison Farmers' Market
925 Amboy Avenue
Edison, NJ
In the parking lot of the Jade Dynasty Chinese Restaurant
June 2 - October 27, 2013
8 a.m. - 2 p.m.