This spice has a nutty, slightly sweet flavor and is used in savory cooking as well as baking.
Sold individually in our farm store, 2.3 ounces.
This spice has a nutty, slightly sweet flavor and is used in savory cooking as well as baking.
Sold individually in our farm store, 2.3 ounces.
Apple Sauce 1 1/2 lbs. of Alstede Farms Apples – mixing apple varieties will produce the best flavor. 1/4 -1/2 t cinnamon 1/4 c or more apple cider Peel, core, and cut apples into chunks. Place apple pieces into a saucepan. Pour in the cider and sprinkle with the cinnamon. Cook apples over medium heat.… Read More »
Apple Sauce 1 1/2 lbs. of Alstede Farms Apples – mixing apple varieties will produce the best flavor. 1/4 -1/2 t cinnamon 1/4 c or more apple cider Peel, core, and cut apples into chunks. Place apple pieces into a saucepan. Pour in the cider and sprinkle with the cinnamon. Cook apples over medium heat.… Read More »
Align closer to the season by making sure to keep your pantry stocked with essential items that make mealtime fun and easier. Our culinary and education specialist, Miss Jenn, has put together her top picks to help you cook with ease and obtain optimum nutrition this Winter. Basic essentials are items that you should have on… Read More »
Align closer to the season by making sure to keep your pantry stocked with essential items that make mealtime fun and easier. Our culinary and education specialist, Miss Jenn, has put together her top picks to help you cook with ease and obtain optimum nutrition this Winter. Basic essentials are items that you should have on… Read More »
Roasted Rutabaga 1 medium or 2 small rutabaga 1-2 T butter and olive oil salt and pepper Wash and peel the rutabaga. Cut into a small dice. Preheat the oven to 425. Heat the olive oil in a large skillet. Melt the butter into the heated oil over medium heat. Add the rutabaga and sauté… Read More »
Roasted Rutabaga 1 medium or 2 small rutabaga 1-2 T butter and olive oil salt and pepper Wash and peel the rutabaga. Cut into a small dice. Preheat the oven to 425. Heat the olive oil in a large skillet. Melt the butter into the heated oil over medium heat. Add the rutabaga and sauté… Read More »
We on the farm have always believed in the practice of eating in season for its numerous benefits including; a healthier lifestyle, reducing your carbon footprint and because we’re farmers and live closely to, and are in touch with the land. An eating in season lifestyle enhances your body with foods and nutrition required to thrive in… Read More »
We on the farm have always believed in the practice of eating in season for its numerous benefits including; a healthier lifestyle, reducing your carbon footprint and because we’re farmers and live closely to, and are in touch with the land. An eating in season lifestyle enhances your body with foods and nutrition required to thrive in… Read More »
We on the farm have always believed in the practice of eating in season for its numerous benefits including; a healthier lifestyle, reducing your carbon footprint and because we’re farmers and live closely to, and are in touch with the land. An eating in season lifestyle enhances your body with foods and nutrition required to thrive in… Read More »
We on the farm have always believed in the practice of eating in season for its numerous benefits including; a healthier lifestyle, reducing your carbon footprint and because we’re farmers and live closely to, and are in touch with the land. An eating in season lifestyle enhances your body with foods and nutrition required to thrive in… Read More »
Butternut Squash and Leek Risotto – Serves 4 Ingredients: 8 Cups of Vegetable Stock 1 Butternut Squash 2 TBS Unsalted Butter Extra Virgin Olive Oil 1/2 TSP Dried Chili Flakes Dash of Kosher Salt Dash of Pepper 2 Cups of Arborio Rice 1 Pound of Leeks 2 Garlic Cloves – Chopped or Minced 1 Cup… Read More »
Butternut Squash and Leek Risotto – Serves 4 Ingredients: 8 Cups of Vegetable Stock 1 Butternut Squash 2 TBS Unsalted Butter Extra Virgin Olive Oil 1/2 TSP Dried Chili Flakes Dash of Kosher Salt Dash of Pepper 2 Cups of Arborio Rice 1 Pound of Leeks 2 Garlic Cloves – Chopped or Minced 1 Cup… Read More »
Basic Crepe Recipe: 1 c flour 1/4 t salt 1 t sugar (Measure the dry ingredients into a large bowl and set aside) 2 eggs 1/2 c milk 1/3 c water In a medium bowl beat the eggs. Add the milk and the water, beat well. Mix in 1 T melted butter. Create a well… Read More »
Basic Crepe Recipe: 1 c flour 1/4 t salt 1 t sugar (Measure the dry ingredients into a large bowl and set aside) 2 eggs 1/2 c milk 1/3 c water In a medium bowl beat the eggs. Add the milk and the water, beat well. Mix in 1 T melted butter. Create a well… Read More »
4-5 baking apples cored and quartered Slice each quarter into 4 pieces, set aside 1/2 c. sugar (can cut to ¼ cup) 1 tsp. cinnamon 1/4 tsp. nutmeg In a small bowl mix together the sugar and spices 3/4 c. flour 1/2 c. sugar 1/2 c. butter cut into tiny pieces Mix together the flour… Read More »
4-5 baking apples cored and quartered Slice each quarter into 4 pieces, set aside 1/2 c. sugar (can cut to ¼ cup) 1 tsp. cinnamon 1/4 tsp. nutmeg In a small bowl mix together the sugar and spices 3/4 c. flour 1/2 c. sugar 1/2 c. butter cut into tiny pieces Mix together the flour… Read More »
10 ounces diced butternut squash (about 2 1/2 cups) 1 small shallot, halved 1 clove garlic, unpeeled 2–3 teaspoons olive oil 1/4 teaspoon fresh thyme leaves, finely chopped 1 large leaf fresh sage, finely chopped, plus more for serving Kosher salt and freshly ground black pepper 30 jumbo pasta shells (about 10 ounces) 1/4 cup… Read More »
10 ounces diced butternut squash (about 2 1/2 cups) 1 small shallot, halved 1 clove garlic, unpeeled 2–3 teaspoons olive oil 1/4 teaspoon fresh thyme leaves, finely chopped 1 large leaf fresh sage, finely chopped, plus more for serving Kosher salt and freshly ground black pepper 30 jumbo pasta shells (about 10 ounces) 1/4 cup… Read More »
1 pound potatoes 4 1/2 ounces of spinach, weigh after any stems have been removed 1 egg 1 cup all-purpose flour 1 dash nutmeg salt and pepper 1/4 cup Parmesan 2 tablespoons of cream cheese (optional) See full recipe at: Caroline’scooking.com
1 pound potatoes 4 1/2 ounces of spinach, weigh after any stems have been removed 1 egg 1 cup all-purpose flour 1 dash nutmeg salt and pepper 1/4 cup Parmesan 2 tablespoons of cream cheese (optional) See full recipe at: Caroline’scooking.com
8 medium carrots, each 6 to 8 inches long and about 1 inch wide at the stem 2- 3 T unsalted butter ½ teaspoon red wine vinegar ¼ teaspoon freshly ground nutmeg ½ teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper, divided 1 teaspoon minced fresh Italian parsley leaves or chervil (optional) Wash… Read More »
8 medium carrots, each 6 to 8 inches long and about 1 inch wide at the stem 2- 3 T unsalted butter ½ teaspoon red wine vinegar ¼ teaspoon freshly ground nutmeg ½ teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper, divided 1 teaspoon minced fresh Italian parsley leaves or chervil (optional) Wash… Read More »
