Sugar Snap Pea Salad

Ingredients:

1 lb sugar snap peas

1 bunch radishes 

1/2 cup ricotta cheese

mint

salt 

pepper

1 lemon  

olive oil

Directions: 

1. Trim the tips of the sugar snap peas on both ends, remove the strings if they bother you, and cut some in half lengthwise. 
2. Boil the sugar snaps quickly, about 30 seconds, and shock in ice water. 
3. Slice the radishes thinly into coin shapes or half-moons. 
4. Combine the peas, radishes, cheese, and peppermint in a large bowl. Season with salt and pepper and toss with the lemon juice and olive oil.
5. Enjoy! 

By: Seamus Mullen

Preserving Strawberries

When you get your strawberries home put them in the refrigerator. Do not wash your strawberries until you plant to eat them or preserve them. They can grow mold if stored wet and will not last as long. Below are two methods if you would like to preserve your strawberries so that they last longer.

FREEZING STRAWBERrIES

1. Wash and gently dry the strawberries.
2. Place the strawberries on a baking sheet, not touching one another, and freeze until solid.
3. Transfer the strawberries to plastic resealable bags or airtight containers and store in the freezer for up to six months.

CANNING: STRAWBERRY PRESERVES

For directions for canning your strawberries, refer to this excelling recipe from The Pioneer Woman.
The Pioneer Woman: Strawberry Preserves

Roasted Asparagus and Arugula Salad

Ingredients:
1 bunch of asparagus
1 bunch of arugula (chopped)
1 cucumber
3 Tbsp. olive oil
salt and pepper
1/3 cup almonds
1 1/2 Tbsp. lemon juice
1 tsp. honey

Directions:
Preheat oven to 450 degrees.
Cut off tough ends of asparagus (about an inch from the bottom).
Place on foiled baking sheet and drizzle with 1 Tbsp. of olive oil. Rub to evenly coat.
Sprinkle asparagus with salt and pepper and roast in the oven for about 12 min.
Toast the almonds in a small skillet over medium heat until golden brown. Remove and set aside.
When the asparagus is done, allow to cool then cut the stalks into 4-5 pieces.
In a small bowl, whisk together orange juice, 1 Tbsp. lemon juice, honey, and a pinch of salt.
While whisking, drizzle in remaining olive oil.
Chop the cucumber into slices or chunks.
Combine the arugula, asparagus, almonds, and cucumbers. Toss with the dressing.
Serve and enjoy!

Strawberry and Chicken Sandwich

Here is a delicious recipes for your fresh Stony Hill strawberries!

Ingredients:
1 baguette
2 cup sliced strawberries
4 basil leaves
Balsamic vinegar
2 cloves chopped garlic
Butter
Mozzarella cheese
1 lb. cooked chicken breast (shredded in medium sized pieces)

Directions:

Cut baguette into sandwich sized pieces and cut again lengthwise.
Spread the bread with butter and evenly distribute the garlic on top.
Add cooked chicken to each piece of bread.
Top with slices of mozzarella cheese.
Bake the sandwiches in the oven at 375 degrees until the cheese is melted.
When they are done, take them out and top with sliced strawberries, pieces of basil, and a drizzle of balsamic vinegar.
Serve and enjoy!

By: The Reluctant Entertainer

Check it out!

Follow the link below to read about the Hoboken Farmer's Market that we attend on Saturday mornings. The article was written by Boston Scarlette for the Culinary Centerfold. The market runs from June through November from 9am-2pm. We hope you enjoy reading about all the goodness there is to find there and maybe we will see you in Hoboken!

http://www.culinarycenterfold.com/blog/culinary-centerfold-was-pickled-pink-at-hoboken-farmers-market

Storing Fresh Herbs

Here are some ways to keep your fresh herbs staying fresh:

•  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!

Swiss Chard

Swiss chard is a nutritious, leafy veggie that rivals kale and spinach for one of the most nutrient rich foods on the planet. The leaves are the most tasty but the stems can also be eaten and are similar in taste to beet tops but can be slightly bitter.

Chard is great raw in salads, wilted in soups, or sauteed for a great and healthy addition to any meal. To offset the bitter flavor add salt and sautee with lemon juice.

To keep swiss chard freshest wrap in a damp paper towel and place in a loose wrapped plastic bag in the crisper drawer. Use within 3-5 days. Do not wash until ready to prepare. You may trim down the stalk for easier storage.

Bok Choy

Bok Choy



Bok choy is a crispy, crunchy, sweet vegetable that is used most commonly in Asian dishes.

To prepare, start by trimming the root end about 1-2 inches. The ends can be tough and this ensures that the bok choy will cook evenly.

Then wash thoroughly to remove any dirt or debris from the leaves.

Here is a guide to cooking bok choy:

Boiling 3 - 4 minutes for the stalks, 1 - 1 1/2 minutes for leaves.

Steaming about 6 minutes for the stalks, 2 - 3 minutes for leaves

Stir-fry about 5 minutes for stalks, 2 minutes for leaves - the leaves should be just wilted and bright green.

Keep bok choy in the crisper drawer in the fridge in a loose wrapped plastic bag untrimmed until ready to prepare.

Mint Strawberry Shortcakes

Mint Strawberry Shortcakes

Ingredients:
4 c. strawberries
3 T mint
1/2 c. sugar
2 c. flour
2 tsp baking powder
1/2 c butter
2/3 c milk
1 egg
1 c whipping cream, whipped

Directions:
Preheat oven to 450 degrees.
Slice strawberries and chop 2 T of mint and mix with 1/4 c of sugar. Set aside.
Mix together flour, baking power, and remaining sugar.
Cut in cold butter until dough is crumbly.
Beat together egg and milk then add to dry ingredients.
Chop 1 T of mint and add to dough.
Separate dough into six pieces and place on greased baking sheet.
Bake for about 10 minutes. Watch so the bottoms do not burn.
When done, remove cakes from oven and let cool.
Meanwhile, whip your cream to desired thickness.
Slice cakes in half and layer with whip cream and strawberries in the center and place top back on.
Add more strawberries and cream to the top if you would like.
Garnish with mint and enjoy!
 From: Garlic My Soul
 

Swiss Chard and Beets

Sauteed Swiss Chard and Raw Beets

Ingredients:
1 bunch swiss chard
1 bunch of beets
1 Tbsp. olive oil
1/4 c. olive oil
2 1/2 Tbsp. balsamic vinegar
1 tsp. brown sugar
4 oz. goat cheese (crumbled)

Directions:

Rinse swiss chard and beet greens.
Cut off ends of chard. (About 1 inch from bottom)
Separate ribs and greens and chop them up.
Heat 1 Tbsp. of oil in pan and add ribs. Cook until softened.
Add greens to pan. Season with salt and pepper. Cook 5-8 minutes.
Remove greens and ribs when done and let cool at room temperature.
Peel beets and grate with a grater.
Whisk together balsamic vinegar and brown sugar. Season with salt and pepper. Slowly add 1/4 c. olive oil while whisking vigourously.
Combine shredded beets and greens and toss with the vinaigrette.
Top with cheese.
Enjoy!
From: The Kitchn

Parmesan Roasted Asparagus

Parmesan Roasted Asparagus

Ingredients:
1 bunch asparagus
Olive oil
Salt and pepper
Parmesan chesse

Directions:

Cut off tough ends of asparagus (about 1/2 inch at the bottom)
Place on foiled baking sheet and drizzle with olive oil
Salt and pepper to taste
Bake for 15 minutes at 400 degrees F
Remove and sprinkle with parmesan cheese
Bake an additional 3-5 minutes
Enjoy!

Bok Choy and Kale Fried Rice

Bok Choy and Kale Fried Rice

Ingredients:
2 cups bok choy
2 cups kale
3 cloves garlic
1/4 cup olive oil
Salt
Pepper
1 Tbsp. soy sauce
3 cup precooked rice(cooled until stiff)

Directions:
Heat oil in skillet over medium-high heat.
Mince garlic and add to skillet. Cook until golden brown.
Add the kale and bok choy to the pan and season with salt and pepper.
Cook the vegetables until bright green(about 2-3 minutes).
Add soy sauce and rice and mix together.
Serve and enjoy!

Health Benefits of Kale

Follow this link to learn 5 health benefits of Kale!

http://fitlife.tv/5-health-benefits-of-kale/

Baling Hay

Brandt and Dale Davis baling hay. 

Asparagus Salad

Asparagus Salad

You will need:
1 lb. of asparagus spears, cut into 1/2 inch pieces
1 pint of cherry tomatoes, sliced in half
3 Tbsp. chopped fresh chives
1 cup chopped red onion
salt and pepper to taste
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. lemon juice
1/2 cup feta cheese

Directions:
 Bring a pot of salted water to a boil and add asparagus pieces. Cook for 2-3 minutes.
Whisk together olive oil, balsamic vinegar, and lemon juice.
Put asparagus, tomatoes, chives, and onions into a bowl and add salt and pepper to taste.
Add the olive oil and vinegar mixture and mix together.
Add the feta cheese and lightly mix together.
Serve and enjoy!