Chicken & Spaghetti Squash Medley

Ingredients
1 medium spaghetti squash
2 broccoli heads
1 cup carrots, peeled and chopped
 1-2 tsp olive oil
2 cups shredded chicken
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp salt and pepper,

Directions
1. Cut Spaghetti Squash in half length wise and scoop out the seeds and pulp. Place cut side down in baking dish and fill dish with 1/2 inch of water. Bake spaghetti squash at 375 for about 30 minutes.
2. In the mean time, chop broccoli heads, carrots. Place in microwavable dish with 1/4 cup of water and cover with plastic wrap. Cook for 5 minutes.
3. Remove squash (carefully) from baking dish and rinse out the baking dish.

4. Add 1-2 tsp olive oil to the clean baking dish. Add steamed broccoli, carrots, and shredded chicken. Toss around in the baking dish.

5. Scoop out spaghetti squash seeds and then use a fork to scrape out the “spaghetti” strands from the squash. Add to the baking dish and toss with the other ingredients
6. Season with Italian seasonings, garlic powder, salt and pepper, to taste.  Return to oven and bake at 350 for 10-15 minutes.
7. Serve Chicken and Spaghetti Squash Medley.


Read more: http://www.5dollardinners.com/chicken-and-spaghetti-squash-medle/#ixzz2j8vhb6jS

Chicken Stir Fry with Carrots and Sugar Snap Peas

Ingredients:For the sauce:
1 tbsp low sodium soy sauce (or Tamari f or GF)
1 tbsp fresh lime juice
2 tbsp water
1 tsp cornstarch
For the Stir Fry:
1 lb skinless, boneless chicken breast, sliced thin
salt, to taste
1 tbsp rice bran oil, or canola
2 tsp fresh garlic, minced
1 tsp fresh ginger, grated
1 cup sugar snap peas
1 cup carrots, sliced diagonally
scallions for garnish

Directions:
Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.
Season chicken lightly with salt. Heat a large wok over high heat. When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.
Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.
Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute. Serve immediately and top with fresh scallions.

Recipe from: On the Menu

Basalmic Brussels Sprouts

Ingredients

• 3-4 cups Brussels sprouts, cut in half
• 3 T. balsamic vinegar
• 3 T. olive oil
• sea salt and pepper, to taste

 

Instructions

1. Preheat oven to 375 degrees.
2. Line your baking sheet with aluminum foil.
3. Whisk vinegar, oil, salt and pepper until well combined. Toss with the sprouts on baking sheet, making sure the spouts are well combined.
4. Roast for 25 minutes, or until they are slightly browned

 

This recipe is from: The Salty Kitchen which is a great blog with easy, family-friendly recipes.

October 31 & November 2 Boxes

Good Afternoon Everyone!

We have three great fall additions to your shares this week:

HALF SHARE
pint	grape tomatoes
pint	brussels sprouts
pint	sugar snap peas
1	spaghetti squash
2	mutsu apples
2	snow sweet apples
bunch	kale
2	large carrots

FULL SHARE
2 pint	grape tomatoes
2 pints	brussels sprouts
2 pints	sugar snap peas
1	spaghetti squash
2	mutsu apples
2	snow sweet apples
2	macoun apple
bunch	kale
2	large carrots
bunch	scallions

Happy Halloween all! Stay safe during Trick-Or-Treating with the kiddos! :)

Acorn Squash with Apples

This recipe is from Jacki Spinelli.  Thank you for sharing :)

 

1 Acorn Squash

2 Apples, cored and sliced

1 Tbl Butter

2 Tbl brown Sugar

1 Tbl finely chopped walnuts

1/2 tsp salt

1/2 tsp Cinnamon

 

To easily peel the acorn squash without losing a lot of the meat, gently drop the squash in a large pot of boiling water and boil for 15 minutes.  Pour off the boiling water and fill with cold water and let sit for 5 minutes.  When cool enough to handle, use a knife to slice off the peel on the ridges and a teaspoon to dig out the peel in the valleys. (This might sound like a lot of work but it is easy).  Slice the squash in half and remove the seeds and stem.  Then Slice the halves into sections and finally cut into 1 inch chunks.

 

Place the squash chunks into a large microwave-safe bowl along with the apples.  Dot with pieces of butter.  Sprinkle the brown sugar, salt and cinnamon over the top.  Cover with plastic wrap and poke a few holes in it for ventilation.

 

Cook in microwave for 7 1/2 minutes on full power.  Remove, uncover and stir.  Return to microwave and cook for another 7 1/2 minutes on full power, until tender.

 

Serve hot.

 

NOTES:  I did not have walnuts and substituted pecans, they work just as well.  I used a little more brown sugar because we like it a little sweeter.

October 24 & 26 CSA Update

Good Morning CSA Members,

Burrrrr! It was chilly out this morning. We were under a freeze warning last night but only received a light frost. Thank goodness! Here is a short update on your shares this week.

The apples in your shares this week are Gala. They are tender and sweet.

 

There are only 3 more weeks after this week in out 2013 season. For a guaranteed spot next season please send in your applications(they are attached in this week's update email) along with a deposit to:

Stony Hill Farms

Attn: CSA

8 Route 24

Chester, NJ 07930

 

If you ever have any questions about how to store or prepare the items in your shares please don't hesitate to email me at stonyhillcsa@gmail.com

 

Thank you again for your continued membership and support for our family farm.  :)

 

 



Kohlrabi Gratin

 

You will need:
3 kohlrabi
1 1/2 cups chicken broth
2 garlic cloves
2 onions
2 Tbs olive oil
1/2 cup grated parmesan cheese

Equipment:
A mandolin
A small round casserole dish

Method:
1. Preheat your oven to 360. Chop the onion and garlic very finely. In a skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook for 5 minutes until they start to brown. Add the chicken broth and cook for 3 minutes in high, then turn the flame down to a simmer for another 10-15 minutes until the mixture has thickened. You may want to add some salt if you used low-sodium chicken broth.
2. Drizzle a small amount of olive oil on the bottom of the pot. Using a peeler and knife, remove the outer skin and dark green layer of the kohlrabi. Then, using a mandolin, slice each vegetable into paper thin pieces. Add a thin layer of them on the bottom of pot so they resemble fish scales. Drizzle 2 Tbs of the mixture on top of the first layer, then repeat with a second layer fo kohlrabi slices. Continue this process until you have 6 layers or you run out oh kholrabi. If you run out of sauce, quickly fry up some garlic in olive oil and add another 1/2 cup of chicken broth.
3. Sprinkle the parmesan cheese on top and bake, with the lid on for 35 minutes. Take the lid off and cook for an additional 10 minutes or until the cheese forms a nice crust.

Recipe from: Kitchen Princess

Butternut Squash & Apple Bread

Ingredients:
1/2 cup squash puree
1/2 cup applesauce or apple puree
1/4 cup whole wheat flour
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 eggs

Directions:

Preheat the oven to 350-degrees. Lightly butter one loaf pan and set aside.

I chose to roast my butternut squash rather than boil it, which adds a bit of flavor and richness, I think.  Peel and cut your squash pieces.  Use a cooking spray to lightly coat a baking sheet.  Spread the squash pieces out, give another quick spritz and a sprinkle of cinnamon.  Cook at 400-degrees until fork tender (about 20-25 minutes depending on the size of your pieces). 

In a medium mixing bowl, whisk together the dry ingredients and spices and set aside.  In a large mixing bowl, beat the egg, then combine the rest of the wet ingredients.  Fold in the dry ingredients until just mixed.  Pour the mixture into the prepared pan and bake for 35-40 minutes.

This makes two loaves of bread, and you can easily freeze one loaf for later. Let the loaves cool completely, wrap the freezer-bound bread with plastic wrap, then a layer of foil.  Label and store for up to three weeks in the freezer.  Thaw on the counter overnight.

Recipe from: Juggling Act Mama

Broccoli Cheese Soup with Butternut Squash

Healthy Broccoli Cheese Soup with Butternut Squash

Author: Kelly Hutchinson

 

Serves: 6

 

Ingredients

• 1 ½ c butternut squash or 12 oz frozen squash puree
• 1 head broccoli or frozen broccoli
• ½ onion, chopped
• 4 tbsp flour (I used white whole wheat)
• 1 tbsp butter or margarine (optional)
• 3+ c vegetable broth, separated
• 1 c almond milk or other milk
• 1 large carrot, finely chopped
• 3 c reduced fat shredded cheese (I recommend a mix of reduced fat sharp cheddar and colby jack)
• 1 tsp garlic powder
• salt and pepper, to taste

Instructions

1. If using fresh squash: oven roast until very soft. Using a blender, puree with 2 c of vegetable broth until very smooth. Transfer to large sauce pan over medium heat.
2. If using frozen squash puree: thaw on counter or in microwave. Heat in large saucepan and add 2 c of vegetable broth. Stir or whisk until the puree is smooth.
3. Meanwhile, steam broccoli or cook according to package instructions.
4. In a separate pan, saute onion using optional butter or nonstick spray. When onions are soft, add the flour, coating the onions. Cook 1 – 2 minutes longer, until the flour is slightly toasted.
5. Add the onions to the squash puree, stirring well to prevent the flour from clumping. Add 1 c vegetable broth and 1 c milk (if using fresh squash, you can use this liquid to “clean” the blender).
6. Finely chop approximately half of the broccoli and add to the soup along with the carrot. Cook until the soup is at desired thickness. If the soup is too thick, add additional broth. Roughly chop the remaining broccoli.
7. Add the cheese in three batches, stirring while the cheese melts. Add the roughly chopped broccoli. Cook until hot.

I am IN LOVE with this blog! Kelly has loads of great recipes with veggies and fruits that, when prepared, you would never know there were there! Please check out and subscribe to her blog: Hidden Fruits and Veggies for a long list of recipes that your family will love!

Vegan Butternut Squash Gnocchi

Vegan Butternut Squash Gnocchi

1 large butternut squash, seeded, peeled and cut into even-sized pieces

salt

fresh black pepper

about 2/3 cup all-purpose flour

about 1/3 cup cake flour

Pre-heat the oven to 400 degrees. Spread the squash out on a sheet pan and bake until soft (25-45 minutes, depending on the size of your pieces).

Mix the two flours.

Puree the squash in the food processor (you might have to do it in 2 batches). Add salt and pepper to taste.

Flour your work surface and place the squash on it. Using a bench scraper, start to work the flour into the squash (this ensures that you don't over-mix). You might not need all of the flour. Your dough should be sticky, but workable.

Divide the dough into 6 portions. Roll each one into a rope, about 1/2 inch thick. Cut into 1/2 inch pieces.

Using your thumb, roll each piece against the tines of a fork, to score it and sort of curl it. Lay out on parchment paper.

When ready to cook, boil some water with salt. Cook the gnocchi in batches. They will rise to the surface when they're done (2-3 minutes). Remove from the water with a slotted spoon. Plate and top with your favorite sauce.

 

This recipe is from a very creative blog called: One Taste Rule! I just LOVE their recipes because they are so new and inventive and also feature lots of veggies in you shares. Be sure to check out their blog for a list of some more simply divine dishes :)

October 24 & 26 Boxes

Hello everyone!

Fall is upon us but we still have the last hurrah from summer in the form of eggplant.

Here is what else you will find:

HALF SHARE
head	broccoli
1	butternut squash
6	gala apples
1	eggplant
head	garlic
bunch	romaine lettuce
2	onions
bunch	parsley
4	sweet potatoes
bunch	kohlrabi

FULL SHARE
2 heads	broccoli
1	butternut squash
6	gala apples
1	eggplant
2 heads	garlic
bunch	romaine lettuce
2	onions
bunch	parsley
6	sweet potatoes
bunch	kohlrabi
half pint	blackberries
3	large carrots
bunch	golden beets

October 17 & 19 CSA Update

Good Morning Members!

Here is an update on your shares this week.

Your apples in your shares are:

Mutsu: (also known as a Crispin) a sweet juicy and crisp apple that is excellent for eating or baking

Jonagold: sweet with a hint of tart

We had a surprise surplus of radishes this week. We have also included them in your shares this week.

 

Enjoy your fall veggies this week!

Cheese Pumpkin Basics & Pumpkin Pie Recipe

A Cheese Pumpkin is essentially a baking pumpkin. It is far less stringy and much sweeter than your traditional pumpkin. Thus it is most suited for Pumpkin Pie.

Here is how you prepare one:

• Cut straight down to one side of stem with a large, heavy knife.
• Clean out pumpkin halves, spooning out the seeds and stringy pulp.
• Place pumpkin half, cut side down, on a cutting board. Using a downward motion with the knife, remove the peel in small sections.
• Cut peeled pumpkin into wedges, and then hold wedges firmly while cutting into cubes. Proceed with recipe.
• Store fresh, cooked pumpkin in the refrigerator for up to five days, or in the freezer for up to six months.

"Classic Pumpkin Pie"

• Use pumpkin, sweet potato or butternut or acorn squash. Wash two or three medium squash, peel and cut into two-inch slices. Bake squash, covered, until tender. Mash and measure two cups. To the two cups of squash, add:
• ¾ cup milk
• 3 beaten eggs
• ½ cup honey
• ½ teaspoon salt
• ½ teaspoon each of ground cloves, ginger, and nutmeg
• 1½ teaspoon cinnamon

Pour ingredients into unbaked 9-inch pie crust and bake for 50-60 minutes at 350 degrees F.

 Recipe and information from: Kitsapsun

Baked Apples

Ingredients:

1 teaspoon butter 2 tablespoons brown sugar 3 teaspoons sugar 3 teaspoons ground cinnamon

1 teaspoon ground nutmeg 4 large apples - peeled, cored, and sliced 3 1/2 tablespoons water

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with the butter.
2.	Mix brown sugar, sugar, cinnamon, and nutmeg in a small bowl. Layer about 1/3 of the apples in prepared baking dish; sprinkle with 1/3 of the sugar mixture. Repeat layers twice more.
3.	Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more. Recipe from: All Recipes

Fruity Curry Chicken Salad

Ingredients:

4 skinless, boneless chicken breast halves - cooked and diced 1 stalk celery, diced 4 green onions, chopped 1  apple - peeled, cored and diced

1/3 cup golden raisins 1/3 cup seedless green grapes, halved 1/2 cup chopped toasted pecans 1/8 teaspoon ground black pepper 1/2 teaspoon curry powder 3/4 cup light mayonnaise

Directions:

1.	In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve! Recipe from: All Recipes

Cream of Celery Soup

Ingredients:

3 quarts chicken stock 3 pounds celery, coarsely chopped 1/2 pound carrots, julienned 1/2 pound onions, chopped 1 cup all-purpose flour

1 tablespoon salt 1 teaspoon ground  pepper 3 quarts hot milk 1 cup margarine

Directions:

1.	Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
2.	Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
3.	Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used. Recipe from: All Recipes

Sweet Potato Fries

Ingredients

• 2 pounds sweet potatoes, about 3 large ones
• 1/4 cup olive or other vegetable oil
• 1-2 Tbsp sugar
• 1 Tbsp salt
• 1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.

Method

1 Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)
2 Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
3 Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.
 
4 Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil to 2 Tbsp and use a non-stick coating on the baking sheet. (Note: a commenter has recommended putting them on a wire cooling rack on top of a baking sheet, so that the oven air circulates around the sweet potato pieces and you don't have to turn them in the next step. Another commenter recommends preheating the baking sheet, to help the fries get crisp.)
5 Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.

Recipe from: Simply Recipes

October 17 & 19 CSA Boxes

Hello everyone!

We thought we would switch things up a bit in your box this week. We have lots of great new additions including celery and sweet potatoes.

Here is a total inventory of your boxes:

HALF SHARE
2	mutsu apples
2	jonagold apples
half pint	blackberries
2	yellow onions
2	sweet potatoes
bunch	celery
bunch	red carrots
bag	baby spinach

FULL SHARE
4	mutsu apples
4	jonagold apples
2 half pints	blackberries
2	yellow onions
4	sweet potatoes
bunch	celery
bunch	red carrots
bag	baby spinach
1	cheese pumpkin

Have a great week everyone :)

October 10 & 12 CSA Update

Good Morning Everyone!

Here is a short update on your CSA shares this week.

Your acorn squash is either the traditional green color......

 Or the speckled color called "Festival". Both have the same flavor only with different coloring.

 Your apple this week is a Snow Sweet. It is sweet yet slightly tart. It has a bright white flesh and is slow to brown so it makes a great addition to fresh salads.

Your lettuce is a green leaf lettuce.

 Full shares have an additional apple variety called "Gibson Golden". It is sweet and juicy and a perfect size for kids.

Beer Mashed Cauliflower

Check out this scrumptious recipe from Nosh My Way. She has a ton of creative recipes that are both healthy and delicious.

This particular one is great for your cauliflower this week:

Beer Mashed Cauliflower

Apple Cinnamon Crumb Cake

Ingredients

Crumb Topping
• 1 cup AP flour
• 1/4 cup sugar
• 1/3 cup dark brown sugar
• 1 and 1/4 tsp. teaspoons ground cinnamon
• pinch freshly grated nutmeg
• 1/4 tsp. salt
• 3.5 ounces (7 Tablespoons) unsalted butter-melted
Apple Cake
• 5 ounces unsalted butter
• 3/4 cup sugar
• 1/4 cup light brown sugar
• 2 eggs
• 1 tsp. vanilla extract
• 8 ounces sour cream
• 1 and 1/2 cups AP flour
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/4 tsp. fresh grated nutmeg
• 1&1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 cup diced apple

Instructions

Crumb Topping
1. Mix all dry ingredients together in bowl.
2. Pour in melted butter and mix together with a fork making sure everyone gets coated. Set aside.
Apple Cake
3. Preheat oven to 350 degrees. Spray an 8x8" square pan with non-stick and line with parchment.
4. Cream butter and sugars till light and fluffy.
5. Mix in eggs and vanilla.
6. Alternate adding dries and sour cream starting and ending with dries.
7. Stir in diced apples and pour batter into prepared pan. Even it out with a spatula if needed.
8. Top with crumb topping and bake at 350 degrees for 50-55 minutes till toothpick inserted comes out clean.

Recipe from: Buttercream Blondie

Creamed Green Beans

Ingredients

• 3 tablespoons butter, divided
• 1/2 cup cornflakes, crumbled
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried minced onion
• 1 teaspoon sugar
• 1 cup (8 ounces) sour cream 
• 4 to 6 cups French-style green beans, cooked and drained
• 1 cup (4 ounces) shredded sharp cheddar or Swiss cheese

 

Directions

• In a small saucepan, melt 1 tablespoon butter; stir in cornflakes and
• set aside. Melt remaining butter in a large saucepan. Stir in flour,
• salt, pepper, onion and sugar; heat and stir until bubbly. Reduce
• heat; add the sour cream and stir until smooth. Cook and stir over
• low heat for 2 minutes (do not boil). Fold in the beans.

• Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and
• cornflake mixture. Bake, uncovered, at 400° for 20 minutes or
• until heated through. Yield: 6-8 servings.

Recipe from: Taste of Home

 

Bacon Glazed Acorn Squash

Acorn squash is a very versatile winter squash. Its great for stuffing, baking, and even great in soups.

Here is a simple recipe that is sure to please the whole family.

Ingredients:

• 1 Acorn Squash
• 2 teaspoon vegetable oil
• 1/4 teaspoon salt
• 2 tablespoon orange juice
• 1 teaspoon honey
• 2 slices cooked bacon (we have that too! check our freezer)

Directions:

• Preheat oven to 450 degrees
• Wash the acorn squash to remove any dirt or debris
• Carefully, with a very sharp knife, cut the acorn squash in half and remove seeds
• Slice 3/4 inch sections of the acorn squash
• Arrange on a baking dish and drizzle with the vegetable oil
• Whish together the orange juice, honey, and salt
• Drizzle over the sliced acorn squash
• Top with crumbled bacon
• Bake for 25 minutes
• Enjoy!

This makes a great side dish or even a great main course!

October 10 & 12 CSA Boxes

Hello all!

We hope that you enjoyed the warmer weather last week.

We are getting ready for the fall crops. We just picked our first round of winter squash. You will be getting a preview this week.

Here is what we have ready for you this week:

HALF SHARE
4 ears	corn
quart	beans
4	apples
head	cauliflower
1	acorn squash
half pint	blackberries
head	lettuce

FULL SHARE
6 ears	corn
quart	beans
6	apples
head	cauliflower
2	acorn squash
2 half pints	blackberries
head	lettuce
bunch	swiss chard
6	Gibson Gold Apples

Blackberry Muffins

Ingredients:
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 stick unsalted butter (4 tablespoons or 60 grams), melted and cooled
1 large egg, beaten
3/4 cup plus 2 teaspoon milk
1 1/2 cups blackberries
Method:
Preheat oven to 400 degree F. Line a muffin pan with 10 paper muffin cups or spray with non-stick cooking spray. If you have a twelve-hole muffin pan, fill the two empty cups halfway with water (this makes the muffins moist).
Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar. In another bowl, together the melted butter, egg, and milk. You can also use an electronic hand mixer. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).
Add the blackberries to a bowl and stir them in just enough to combine.
Divide the batter evenly among the prepared muffins cups. Bake the blackberry muffins until golden, for about 20-25 minutes. Remove the blackberry muffins from the pan and transfer to a wire rack to cool. Blackberry muffins are best served warm.

Recipe from:Rasa Malaysia