Blueberry Salsa

This is a great recipe for your fresh blueberries. You can eat it with chips, crackers, or even on your favorite protein(my dad and I ate it on grilled sausage sandwiches. It was amazing).

Ingredients:
2 cups blueberries
1 jalepeno, seeded
1/4 cup cilantro
1 medium onion(red or white)
1 medium bell pepper
3 T. lime juice
Salt to taste

Directions:
Chop the onion, peppers, and cilantro(keep the seeds in the jalapeno for a spicier salsa). Place half of the onions, the peppers and cilantro in a food processor with blueberries. Reserve about 1/4 cup of blueberries and onions to mix in later. Add lime juice. Add desired amount of salt. Mix until  blended. Place mixture into a bowl and lightly mix in remaining blueberries and onion. Serve and Enjoy!

Shrimp Tacos

Don't forget we sell much more than produce on our farm! We also have a wide selection of proteins and dairy items. We carry all the main ingredients from this recipe at our farm.

Ingredients:
8 six inch tortillas
1 lb. shrimp, shelled and deveined
2 cups shredded lettuce
1/4 cup chopped cilantro
1 red onion, thinly sliced
1 jalapeno, seeded and chopped
1 cup grilled corn, removed from cob
1/2 cup sour cream
2 T lime juice
1 T chili powder
1 T cayenne powder
1 tsp. salt and pepper
olive oil

Directions:
Season shrimp with chili powder, cayenne, salt, and pepper and 1 T of lime juice. Saute in a skillet with olive oil, about 2 minutes per side. Remove shrimp from pan, let cool, and chop into bite size pieces. Mix together remaining lime juice with the sour cream. Warm tortillas. Place desired amount of lettuce, onion, jalapeno, and corn on the tortillas. Add shrimp then top with lime cream and cilantro. Serve and enjoy!

Corn and Peach Salad

Corn and Peach Salad
From: Better Homes and Gardens

This is a sweet, crunchy, and refreshing salad. If desired, you can lightly grill the corn and peaches to add a slightly toasted flavor.

Ingredients:
4 ears sweet corn
1 cup chopped peaches
6-8 radishes, thinly sliced
1/4 cup chopped cilantro leaves
2 T olive oil
1 T cider vinegar

Directions:
Remove the husks from the corn(grill if desired). Cut kernels from the cob.
In a medium bowl, combine the corn, peaches, radishes, and cilantro.
Add the oil and vinegar.
Season with salt and pepper if desired.

Grilled Kale, Nectarine, and Blueberry Salad

Ingredients:
1 bunch Kale
2 c Blueberries
2 Nectarines or Peaches
1/4 cup almonds
1/2 c olive oil
1/2 c white balsamic
1 Tbsp. honey
1 Tbsp. lemon juice
Salt and pepper
Feta cheese

Directions:
Mix olive oil, white balsamic, lemon juice, and honey and salt and pepper to taste.
Brush kale with some of the olive oil mixture.
Place on grill for about 2 min on each side. Remove when starts to char at edges
Remove kale and roughly chop.
Add blueberries, sliced nectarines, almonds, and feta cheese.
Toss with remaining olive oil mixture.
Serve and enjoy!

Eggplant Panini

Ingredients:
1 Eggplant
1 tomato
Mozarella
Bacon
Pesto(or desired type of spread)
Bread(a crispy bread, such as ciabatta)

Directions:
Cook bacon.
Slice bread and butter one side of each. Spread opposite sides with pesto.
Cut eggplant, tomato, and mozzarella into slices. Place slices onto pesto side of bread and add a desired amount of bacon.
Place sandwich on a heated pan or panini press, buttered side down.
Cook until bread is golden brown and chesse has started to melt.
Enjoy!

Kohlrabi

Kohlrabi (German for turnip cabbage) is a vegetable in the cabbage family. Kohlrabi can be eaten raw as well as cooked. The taste and texture of kohlrabi is similar to that of cabbage heart or a turnip, but milder and sweeter. The leafy greens can also be eaten and can be used interchangeably with collards or kale.

Roasted Eggplant Dip

I made this for my dad's birthday this past week and even the eggplant skeptics liked it. Serve with chips, crackers, or veggies.

Ingredients:
1/2 cup olive oil
2 medium eggplants, peeled and diced
4 cloves garlic
1 Tbsp. lemon juice
3 T. chopped cilantro
1 T. garlic seasoning
1 T. lemon pepper


Directions:
Toss eggplant and garlic cloves with olive oil. Place on a foiled baking sheet. Season with the garlic seasoning and lemon pepper. Bake in oven at 450 degrees for 20 minutes or until very tender. Stir once during cooking. Remove from oven and place the eggplant and garlic in a food processor. Add cilantro and lemon juice. Blend until smooth. Serve and enjoy!

Grilled Eggplant with Garlic Vinegarette

Grilled Eggplant with Garlic Vinegarette

from: recipe.com

Ingredients:

Vinnaigrette:

• 1 small clove garlic
• Kosher salt
• 1 1/2 tablespoons fresh lemon juice
• 1 small shallot, very finely diced
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon cumin
• Pinch cayenne; more to taste

Eggplant:

• 1 large eggplant (about 1 pound), trimmed and cut into 1/2-inch-thick rounds
• 3 tablespoons extra-virgin olive oil; more as needed
• salt.
• 1/4 cup crumbled feta
• 2 tablespoons coarsely chopped fresh mint
• 2 tablespoons coarsely chopped fresh cilantro 

  
  

Directions: 

Make the vinaigrette: 

Mince the garlic, sprinkle with salt, and mash into a paste. 

Combine the garlic paste and 1 tablespoon of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining 1/2 tablespoon lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.

Grill the eggplant: 

Brush both sides of the eggplant slices with olive oil and season with salt. Grill until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.

Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.

Fried Eggplant

Ingredients:
1 eggplant
2 eggs, beaten
1/2 c flour
1 cup italian bread crumbs
3 T parmesan cheese
2 t garlic powder
1/8 tsp. salt and pepper
1 cup oil

Directions:
Mix together bread crumbs, parmesan, garlic powder, and salt and pepper.
Remove skin from eggplant and slice into 1/4-1/2 inch discs.
Dip eggplant into flour, then egg, then bread crumbs.
Heat oil in skillet. Place breaded eggplant into skillet.
Cook about 2 minutes on each side, until golden brown. Place on a paper towel covered plate.
Let cool and enjoy!

Kohlrabi and Ham Gratin

Ingredients:
3 lbs. kohlrabi
1 1/3 c. milk
3 T flour
2 oz of sliced or cubed ham
1/2 c shredded cheddar cheese
salt and pepper to taste
1/2 cup bread crumbs
1 T butter

Directions:
Preheat oven to 400.
Put a large pot of water on to boil.
Coat a casserole dish with cooking spray.
Peel kohlrabi and slice into thin discs. Cook in the boiling water for 20-25 minutes. Drain.
Heat 1 cup of milk in a saucepan until it begins to steam. In a small bowl, whisk together the 1/3 c of milk and 3 T of flour until it forms a smooth paste.
Stir flour mixture into the hot milk for 2-3 minutes until it bubbles and thickens. Remove from heat and stir in ham and cheese. Season with salt and pepper.
Place the kohlrabi evenly in the casserole dish. Pour the cheese sauce over top.
Mix breadcrumbs with butter and sprinkle on top of the kohlrabi.
Bake in the oven until bubbling and golden brown on top.
Enjoy!

By: Kitchen Daily

8 Ball Squash

This week in your share you will find 8 ball squash. This is essentially round zucchini. You can use it the same way you would use your zucchini. They are great sauteed, grilled, and are great for stuffing because of their round shape. Enjoy!

Eight-Ball Zucchini Stuffed with Rice, Basil, and Sun-dried Tomatoes

Ingredients

• 4 8-ball zucchini
• 3 cloves garlic
• 1/3 cup sun-dried tomatoes (not oil-packed)
• 1 1/4 cup cooked brown rice
• 2 tablespoons slivered almonds
• 1 cup basil leaves, chopped

Instructions

1. Cut zucchini tops off about 3/4 inch from the top. Scoop out the insides, being careful to leave a wall about 1/4 inch thick on all sides. Steam zucchini and tops for about 8 minutes, until slightly softened.
2. Rehydrate the sun-dried tomatoes by soaking them in hot water until softened. Remove from water and chop. Reserve soaking water.
3. Chop the zucchini pulp. Heat a non-stick skillet over medium-high heat, and sauté the garlic for about 1 minute. Add the zucchini pulp and cook for 2 more minutes. Add the tomatoes, brown rice and almonds, and if the mixture seems dry, add a splash of the tomato liquid. Add the basil leaves and black pepper to taste. Cook until warm, about 3 minutes.
4. Preheat the oven to 400 F. Using a spoon, carefully stuff the rice mixture into the zucchini, mounding slightly on top. Place in an uncovered baking dish and bake for 20 minutes. Serve hot, covered with tops if desired.

From: Susan Voisin, Fat Free Vegan Kitchen

Teriyaki Pineapple Shrimp with Bell Pepper Noodles

I received a spiralizer for a gift and am obsessed with it. You will see a few recipes on here using it. If you do not have a spiralizer it is very easy to still do the recipes. Just slice the vegetables thinly or cubes. The flavor is what matters, not the shape.

from: Inspiralized

Ingredients:
1/2 lb shrimp, deveined and shells removed
2 medium red bell peppers
salt and pepper to taste
1 T olive oil
2 discs of pineapple
1/2 cup diced scallions
Teriyaki Sauce
1/4 cup soy sauce
1 T rice vinegar
1/2 T ginger
1 clove of garlic, minced
 1 T honey
1/4 cup orange juice
1 tsp sriracha sauce

Directions:
Mix together all of the ingredients for the teriyaki sauce into a medium bowl and add the shrimp. Cover and place in the refrigerator.
Spiralize the bell pepper and trim the noodles. *If you do not have a spiralizer thinly slice the peppers.
Place a skillet over medium heat and add in the olive oil. ONce the oil heats, add in the bell peppers and season with salt and pepper. Cook, tossing occasionally, until peppers are softened. Set aside.
In the same pan, add a little more oil, and add in the pineapple. Cook for 1 minute on each side. Set aside on a cutting board.
Add in the marinated srimp along with 1 T of marinade and cook for 2 minutes on each side. When done cooking pour over another tablespoon of the marinade and let sizzle.
Slice the pineapple into bite sized chunks.
When the shrimp is done, set aside onto a plate. Add pineapple, peppers, leftover marinade, and half the scallions to the pan. Toss to combine flavors.
Divided the pepper mixture into bowls and top with shrimp and remaining scallions.
Serve and enjoy!

Citrus Ceviche with Spiralized Cucumbers

From: Inspiralized

Ingredients:
Dressing
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup pineapple juice
Ceviche
1 lb. shrimp, peeled and deveined
1 med. cucumber
2/3 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 cup thinly sliced grapefruit
salt

Directions:
Bring a medium pot filled halfway with water to a boil. Once boiling, add in the shrimp and cook for 2 minutes until cooked through. Drain shrimp into a colander and add about 1 cup of ice and set in the fridge.
Spiralize the cucumber and trim and pat dry.*
In a medium mixing bowl, add in the ingredients for the dressing. Whisk together and set aside.
In a large bowl, add in the cucumb3rs, cilanro, pepper, and grapefruit and toss together. Add in the shrimp and dressing and mix well to combine. Season with salt.
Serve and enjoy!

*If you do not have a spiralizer you can slice the cucumber into thin strips.

Cooking Demonstration at Streets Cafe

This past Thursday, Streets Cafe in Chester hosted a cooking class for our Chester CSA members. The cafe is owned and operated by Chef Brian and is located off Route 206 in Chester, NJ. Streets cafe has a great dinner and lunch menu and also caters and offers meals that can be delivered to your door, fresh or frozen.

Brian focused his recipes on items that our members would find in their CSA shares in the coming weeks. He made items that some people find hard to use, such as Swiss chard, beet tops, and eggplant, into delicious dishes.

His first dish were some light and healthy beet chips. You can find a recipe for beet chips on here.

After the chips he served a yummy Reuben dip, made with corned beef and cabbage. Reuben's are my favorite kind of sandwich so I particularly enjoyed this dish. He served it with some simple pita chips.

Next was a delicious creamy sweet corn and Swiss chard soup. I could have just eaten a large bowl of that soup. Swiss chard is something many people ask how to use when we put it in the shares and I highly recommend this soup. Plus you will receive plenty of our sweet corn during corn season!

After the soup he made a simple lettuce wrap. Many people see lettuce and think salad but there are a few other ways to use this simple seeming crop. Brian sauteed some zucchini with eggs, garlic powder, and salt and pepper and wrapped it in a leaf of Boston lettuce. Sounds plain but it tasted great. I would eat it for breakfast, lunch, or dinner.

Now on to the main courses. First was a pork chop with a cherry rosemary glaze. He reduced the cherries lightly with some white wine and a sprig of rosemary. Take the rosemary out before serving and pour the cherry glaze over the pork. It was delicious. Not too sweet but just enough.

Chicken breast with a blueberry balsamic reduction sauce came next. I love balsamic vinegar and use it often in cooking. He reduced the blueberries with the balsamic vinegar until it thickened. Then he topped the chicken. You would think the blueberries would give it an overpowering sweetness but the balsamic vinegar evened it out to a nice tart flavor.

 Next, those hard to use beet tops. Chef Brian just sauteed them in some olive oil with salt, pepper, and garlic powder. Next he sliced up some purple eggplant, skin on, into thick circles and light sauteed them, making sure they did not get too soft. Top them with the beet tops and you have a healthy, surprisingly delicious dish. I was not a fan of either until recently and would never had though I would like a dish that paired the two together. Chef Brian surprised us all. It was great.

Lastly was dessert. Another easy recipe that tasted awesome. Just a simple peach and raspberry compote. Saute the fruit with a small amount of sugar and vanilla until softened and then serve warm over your choice of ice cream. Who doesn't love the combination of hot and cold. It was a great and tasty end to a fun and educational class. We can't wait for the next one to see what Chef Brian comes up with for us to taste. We are looking to have our next session towards the end of August. We hope to see you there!

Another thank you to Chef Brian for his great work and the delicious food he made for us. Try some more of his creations at Streets Cafe in Chester, NJ, open Tuesday-Sunday, 11am-3pm.

Cole Slaw

Ingredients:
Onion, Finely Grated - 1 Tablespoon

Sugar - 1/3 Cup
Mayonnaise - 1/2 Cup
Buttermilk, Well Shaken - 1/4 Cup
Whole Milk - 1/4 Cup
White Vinegar - 1 1/2 Tablespoons
Fresh Lemon Juice - 2 1/2 Tablespoons
Salt - 1/2 Teaspoon
Black Pepper - 1/8 Teaspoon
Cabbage, Finely Diced - 8 Cups (I used a combination of red and green cabbage, more green than red)
Carrot, Shredded

4 Radishes, Shredded

Directions:
Mix together the first 9 ingredients until smooth. Add in the cabbage, carrot, and radish and mix until combined with the dressing. Refrigerate for a few hours if desired. I ate some right away and it tasted great. Enjoy!

Haluski (Cabbage and Noodles)

This is a very simple recipe for your cabbage. Fast and easy, you can't go wrong with haluski.

Ingredients:
6 cups chopped cabbage
1 chopped onion
1/2 stick butter
salt and pepper to taste
4 cups cooked pasta

Directions:
Heat butter in a skillet. Add in cabbage and onion and season with salt and pepper. Cook until tender. Add in cooked noodles. Serve and enjoy!

Halupki (Stuffed Cabbage)

This is called halupki or stuffed cabbage. It is one of my boyfriend's favorite dishes. This is a crock pot version that is easy to put together and you can just forget about while it cooks to perfection. 

Ingredients:
12 cabbage leaves
1 cup cooked rice
1 egg beaten
1/4 cup milk
1/4 cup minced onion
1 lb. ground beef
1 tsp. each, salt and pepper
1 8 oz. can tomato sauce
1 Tbsp. brown sugar
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce


Directions:
Bring a large pot of water to a boil. Boil cabbage leaves for 2 minutes, then drain.
In a large bowl, combine cooked rice, ground beef, egg, milk, onion, salt, and pepper.
Place about 1/4 cup of meat mixture in the center of each cabbage leaf. Roll up, tucking in the ends.
Place the rolls in slow cooker.
In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 8 hours or until done.
Enjoy!

Carrot Scallion Latkes

from: Elana's Pantry

Ingredients:
3 cups shredded carrots
3 scallions, finely chopped
3 large eggs, whisked
½ teaspoon sea salt
½ teaspoon flour
olive oil for frying

Directions:

In a large bowl combine carrots, scallions, and eggs
Stir salt and flour into carrot mixture
In a large skillet heat oil
Scoop large tablespoonfuls of batter onto skillet
Fry patties on each side over medium heat until browned and crispy
Transfer latkes to a paper towel lined plate
Repeat process until all of the batter is used up
Serve with sour cream if desired

Grilled Peach Bruschetta

Ingredients:
24 slices of Italian bread, toasted
2 large peaches, cut in half, pit removed
1 red onion, sliced in half
1/2 c crumbled feta
1 tsp salt
1 tsp pepper
1 tsp chopped parsley
1 tsp chopped basil
olive oil

Directions:
Stir together salt, pepper, parsley, and basil with 2 T olive oil; set aside
Brush peach and onion halves with olive oil and grill until softened(about 2-3 minutes on each side for the peaches, 4-5 minutes on each side for the onions).
Brush each toasted bread slice with the herb mixture and then top with sliced grilled onion.
Cover evenly with crumbled feta.
Slice the grilled peaches into 24 slices and place one on each bread slice.
Serve and enjoy!

Lemon Blueberry Bread

Lemon Blueberry Bread

 

1/3 cup melted butter

1 cup sugar

3 Tbl lemon juice

2 eggs

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp salt

1/2 cup milk

2 Tbl grated lemon zest

1 cup fresh or frozen blueberries

 

GLAZE

2 Tbl lemon juice

1 Tbl butter melted

1 cup confectioners sugar

 

In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs.  Combine flour, baking powder and salt and stir into egg mixture, alternately with milk.  Fold in lemon zest and blueberries.  Pour batter into greased loaf pan (I find coating it with a little sugar adds a little more yumminess to it).  Bake at 350 degrees for 60-70 minutes.

 

Combine the ingredients in the glaze and mix well.  Drizzle over cooled bread.