Search Results for: broccoli stalk

Broccoli Stalk, Celery, and Radish Salad

Broccoli Stalk, Celery, and Radish Salad

Broccoli Stalk, Celery, and Radish Salad

Broccoli Stalk, Celery, and Radish Salad

3 or 4 large broccoli stalks (from 2 to 3 lb. broccoli; reserve florets for another use) 6 medium radishes, thinly sliced (about 1 cup) 1 celery heart (about 3/4 lb.), trimmed and thinly sliced on the diagonal (including the leaves) 1/3 cup loosely packed fresh flat-leaf parsley leaves 1-1/2 Tbs. extra virgin olive oil… Read More »

3 or 4 large broccoli stalks (from 2 to 3 lb. broccoli; reserve florets for another use) 6 medium radishes, thinly sliced (about 1 cup) 1 celery heart (about 3/4 lb.), trimmed and thinly sliced on the diagonal (including the leaves) 1/3 cup loosely packed fresh flat-leaf parsley leaves 1-1/2 Tbs. extra virgin olive oil… Read More »

Broccoli Stem Slaw

broccoli

Broccoli Stem Slaw

Broccoli Stem Slaw

4-5 broccoli stems peeled and julienned 1 c Brussels sprouts shredded 3 carrots, peeled and grated Julienne on a mandolin or with a food processor attachment 2 stalks of celery, thin slices 1 small to medium red onion, slivered Mix all vegetables together in a large bowl. Whisk together the following dressing ingredients and pour over… Read More »

broccoli

4-5 broccoli stems peeled and julienned 1 c Brussels sprouts shredded 3 carrots, peeled and grated Julienne on a mandolin or with a food processor attachment 2 stalks of celery, thin slices 1 small to medium red onion, slivered Mix all vegetables together in a large bowl. Whisk together the following dressing ingredients and pour over… Read More »

Broccoli Vinaigrette

Broccoli Vinaigrette

Broccoli Vinaigrette

Broccoli Vinaigrette

Broccoli Vinaigrette 1 bunch of broccoli 2 teaspoons balsamic vinegar 2 teaspoons red wine vinegar 1 garlic clove minced 1/2 teaspoon red pepper flakes 4 tablespoons extra virgin olive oil salt to taste 12-15 black olives, green or black Separate the broccoli florets into bite size pieces and peel and chop the stalks. Steam for… Read More »

Broccoli Vinaigrette 1 bunch of broccoli 2 teaspoons balsamic vinegar 2 teaspoons red wine vinegar 1 garlic clove minced 1/2 teaspoon red pepper flakes 4 tablespoons extra virgin olive oil salt to taste 12-15 black olives, green or black Separate the broccoli florets into bite size pieces and peel and chop the stalks. Steam for… Read More »

Broccoli Rabe with Garlic and Olive Oil

Broccoli Rabe with Garlic and Olive Oil

Broccoli Rabe with Garlic and Olive Oil

Broccoli Rabe with Garlic and Olive Oil

Broccoli rabe is a non-heading variety of broccoli. Broccoli Rabe has long, thin leafy stalks that are topped with small florets. Broccoli rabe is sometimes referred to as rapini, broccoli raab, or broccoli di rape. Broccoli Rabe is an Italian staple, bitter in comparison to “broccoli” 1-2 bunches broccoli rabe 2 tablespoons extra virgin olive… Read More »

Broccoli rabe is a non-heading variety of broccoli. Broccoli Rabe has long, thin leafy stalks that are topped with small florets. Broccoli rabe is sometimes referred to as rapini, broccoli raab, or broccoli di rape. Broccoli Rabe is an Italian staple, bitter in comparison to “broccoli” 1-2 bunches broccoli rabe 2 tablespoons extra virgin olive… Read More »

Using Produce’s Tops & Bottoms

fallproduce

Using Produce’s Tops & Bottoms

Using Produce’s Tops & Bottoms

Learning to use the entire part of fruits and vegetables is not only sensible, it’s environmentally friendly, more economical, and healthier for you.  Purchasing whole vegetables from the growing source ensures fresher produce and is a better value than packaged food, not to mention, without any of the packaging waste. You can stretch your food… Read More »

fallproduce

Learning to use the entire part of fruits and vegetables is not only sensible, it’s environmentally friendly, more economical, and healthier for you.  Purchasing whole vegetables from the growing source ensures fresher produce and is a better value than packaged food, not to mention, without any of the packaging waste. You can stretch your food… Read More »

Fresh from the fields, every day

fields-1200x500

Fresh from the fields, every day

Fresh from the fields, every day

In New Jersey, late spring and early summer are good times to grow broccoli, cauliflower, cabbage, snow peas, and kale. You will see these available in our markets and farm stands, harvested fresh every morning. You will also find garlic scapes and green onions appearing in our markets for a very short time making both… Read More »

fields-1200x500

In New Jersey, late spring and early summer are good times to grow broccoli, cauliflower, cabbage, snow peas, and kale. You will see these available in our markets and farm stands, harvested fresh every morning. You will also find garlic scapes and green onions appearing in our markets for a very short time making both… Read More »

Stop and Smell the Garlic

alstede-fresh-garlic

Stop and Smell the Garlic

Stop and Smell the Garlic

Garlic may be one of the oldest cultivated crops according to some historians and as a result of it’s longevity it’s become a staple in many diets and cuisines across the globe. Rich in antioxidants it is considered by health experts to have many health benefits and we find it just plain delicious.  There are… Read More »

alstede-fresh-garlic

Garlic may be one of the oldest cultivated crops according to some historians and as a result of it’s longevity it’s become a staple in many diets and cuisines across the globe. Rich in antioxidants it is considered by health experts to have many health benefits and we find it just plain delicious.  There are… Read More »

Box Contents – Holiday Harvest Week 3, 2017

Box Contents – Holiday Harvest Week 3, 2017

Box Contents – Holiday Harvest Week 3, 2017

Box Contents – Holiday Harvest Week 3, 2017

Box Contents – Holiday Harvest Week 3, 2017 Holiday Harvest Week 3, 2017: December 14, 2017 ThursdayLetters & InfoThursday Thursday Classic Harvest Boxes Ultimate Box Family Box Essential Box Apple Cider Apple Cider Apple Cider Pink Lady Apples Pink Lady Apples Pink Lady Apples Winesap Apples Winesap Apples Winesap Apples Broccoli Fingers Brussels Sprouts Brussels… Read More »
Box Contents – Holiday Harvest Week 3, 2017 Holiday Harvest Week 3, 2017: December 14, 2017 ThursdayLetters & InfoThursday Thursday Classic Harvest Boxes Ultimate Box Family Box Essential Box Apple Cider Apple Cider Apple Cider Pink Lady Apples Pink Lady Apples Pink Lady Apples Winesap Apples Winesap Apples Winesap Apples Broccoli Fingers Brussels Sprouts Brussels… Read More »

How To Make Vegetable Stock

How To Make Vegetable Stock

How To Make Vegetable Stock

How To Make Vegetable Stock

Ingredients: 1 to 2 onions 2 to 3 carrots 3 to 4 celery stalks 4 to 5 sprigs fresh thyme 1 bay leaf 1 small bunch parsley 1 teaspoon whole peppercorns Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips Equipment Sharp knife Stock pot Strainer Cheesecloth or coffee filters (for… Read More »

Ingredients: 1 to 2 onions 2 to 3 carrots 3 to 4 celery stalks 4 to 5 sprigs fresh thyme 1 bay leaf 1 small bunch parsley 1 teaspoon whole peppercorns Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips Equipment Sharp knife Stock pot Strainer Cheesecloth or coffee filters (for… Read More »

Vegetable Stock Recipe

Vegetable Stock Recipe

Vegetable Stock Recipe

Vegetable Stock Recipe

1 tbsp. olive oil 5 cloves garlic, minced 2 large onions, chopped 3 ribs celery, chopped 3 carrots, chopped 8 c. water frozen vegetable scraps (2-3 cups is a good amount) 2 bay leaves a few sprigs of parsley and thyme salt and pepper to taste (omit these if you’re making stock) Heat olive oil… Read More »

1 tbsp. olive oil 5 cloves garlic, minced 2 large onions, chopped 3 ribs celery, chopped 3 carrots, chopped 8 c. water frozen vegetable scraps (2-3 cups is a good amount) 2 bay leaves a few sprigs of parsley and thyme salt and pepper to taste (omit these if you’re making stock) Heat olive oil… Read More »