Eggplant Lasagna

IMG_4978

Eggplant Lasagna

Eggplant Lasagna

Ingredients: 1 large eggplant, sliced in rounds about ½” thick 2 eggs beaten 3/4 -1 c seasoned breadcrumbs 1/4-1/2 c olive oil, divided 1 (15-ounce) container whole milk ricotta cheese 1/4 cup grated Parmesan, divided + a little extra 1 c shredded mozzarella cheese ¼ c chopped Parsley 1 egg + 1 yolk Kosher Salt… Read More »

Ingredients: 1 large eggplant, sliced in rounds about ½” thick 2 eggs beaten 3/4 -1 c seasoned breadcrumbs 1/4-1/2 c olive oil, divided 1 (15-ounce) container whole milk ricotta cheese 1/4 cup grated Parmesan, divided + a little extra 1 c shredded mozzarella cheese ¼ c chopped Parsley 1 egg + 1 yolk Kosher Salt… Read More »

Not Just Arugula Veggie!

Arugula

Not Just Arugula Veggie!

Not Just Arugula Veggie!

Arugula is an annual edible vegetable in the mustard family (genus brassica) with it’s cruciferous cousins being broccoli, cauliflower, cabbage, and collard greens. Believed to have originated from the Mediterranean region, this leafy green has long been a staple in Italian, French, Spanish, Greek and Middle Eastern cuisine.  Fresh arugula leaves have a distinctive spiciness… Read More »

Arugula is an annual edible vegetable in the mustard family (genus brassica) with it’s cruciferous cousins being broccoli, cauliflower, cabbage, and collard greens. Believed to have originated from the Mediterranean region, this leafy green has long been a staple in Italian, French, Spanish, Greek and Middle Eastern cuisine.  Fresh arugula leaves have a distinctive spiciness… Read More »

Asparagus Eggs Mornay

asparagus-eggs-mornay

Asparagus Eggs Mornay

Asparagus Eggs Mornay

Ingredients: Alstede Fresh Parsley, chopped 2-3 strips of Bacon, cooked, drained, & chopped 10-12 Alstede Fresh asparagus spears Olive oil 1-2 slices of bread toasted & cut into small wedges 2/3 c Milk, heated. 1 T Butter 1 T Flour Salt 1/3 c Gruyere Cheese 2 T Parmesan Cheese 2-4 Farm Fresh Eggs Instructions: Prepare… Read More »

Ingredients: Alstede Fresh Parsley, chopped 2-3 strips of Bacon, cooked, drained, & chopped 10-12 Alstede Fresh asparagus spears Olive oil 1-2 slices of bread toasted & cut into small wedges 2/3 c Milk, heated. 1 T Butter 1 T Flour Salt 1/3 c Gruyere Cheese 2 T Parmesan Cheese 2-4 Farm Fresh Eggs Instructions: Prepare… Read More »

Upcycle Those Veggie Scraps

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Upcycle Those Veggie Scraps

Upcycle Those Veggie Scraps

Upcycle your veggie scraps to save money, reduce food waste and hone your green thumb skills.  Don’t throw away your scallion roots when you can upcycle them instead and enjoy fresh green onions year round! Our culinary & education specialist, Miss Jenn, has put together simple instructions on how to regrow scallions from roots that… Read More »

Upcycle your veggie scraps to save money, reduce food waste and hone your green thumb skills.  Don’t throw away your scallion roots when you can upcycle them instead and enjoy fresh green onions year round! Our culinary & education specialist, Miss Jenn, has put together simple instructions on how to regrow scallions from roots that… Read More »

Natural Dyed Eggs for Easter

naturaldyedeggs

Natural Dyed Eggs for Easter

Natural Dyed Eggs for Easter

Dying Eggs is a fun way to spend some time creating something unique and special with your family or loved ones. Here’s a sustainable and environmentally friendly way to use foods like cabbage, beets and onion skins to create your own natural egg dyes specially curated by Miss Jenn, our culinary & educational specialist. See… Read More »

Dying Eggs is a fun way to spend some time creating something unique and special with your family or loved ones. Here’s a sustainable and environmentally friendly way to use foods like cabbage, beets and onion skins to create your own natural egg dyes specially curated by Miss Jenn, our culinary & educational specialist. See… Read More »

Acorn Squash Egg Rolls

acorn-squash-egg-rolls

Acorn Squash Egg Rolls

Acorn Squash Egg Rolls

Ingredients: 1 medium acorn squash 2 apples peeled, cored, and chopped (reserve the peels and cores for sauce) 1-2 T butter 1/4 c brown sugar 1/4 c cider 1/2 t cinnamon 3/4 cup black beans (or if preferred can add 2 links of sweet sausage, casing removed) Egg roll wraps Directions: Wash and dry the… Read More »

Ingredients: 1 medium acorn squash 2 apples peeled, cored, and chopped (reserve the peels and cores for sauce) 1-2 T butter 1/4 c brown sugar 1/4 c cider 1/2 t cinnamon 3/4 cup black beans (or if preferred can add 2 links of sweet sausage, casing removed) Egg roll wraps Directions: Wash and dry the… Read More »

Veggie Chips

veggie-chips

Veggie Chips

Veggie Chips

Ava’s all natural vegetable chips are fun way to eat your vegetables!

Sold in a 9 oz. container.

Ava’s all natural vegetable chips are fun way to eat your vegetables!

Sold in a 9 oz. container.

Alstede Fresh Eggplant – Purple

alstede-fresh-eggplant-purple

Alstede Fresh Eggplant – Purple

Alstede Fresh Eggplant – Purple

Our own homegrown eggplant. Purple eggplants are a flavorful source of potassium. Best eaten cooked: grilled, pan or stir fry dishes, or roasted. They go well with tomatoes and squashes as well as cheeses.

Sold by the pound in our Farm Store.

 

Our own homegrown eggplant. Purple eggplants are a flavorful source of potassium. Best eaten cooked: grilled, pan or stir fry dishes, or roasted. They go well with tomatoes and squashes as well as cheeses.

Sold by the pound in our Farm Store.

 

Avocado Green Deviled Eggs

avocadodeviledeggs.resized

Avocado Green Deviled Eggs

Avocado Green Deviled Eggs

Ingredients: 6 hard boiled farm fresh eggs – peeled and halved. I prefer to steam my eggs in a vegetable steamer basket for 12 minutes for easy peeling. If you don’t have a vegetable steamer you may boil the eggs in water. 1 soft avocado, peeled and diced 3 sliced of cooked bacon of choice… Read More »

Ingredients: 6 hard boiled farm fresh eggs – peeled and halved. I prefer to steam my eggs in a vegetable steamer basket for 12 minutes for easy peeling. If you don’t have a vegetable steamer you may boil the eggs in water. 1 soft avocado, peeled and diced 3 sliced of cooked bacon of choice… Read More »

Eggs – dozen brown

Eggs Dozen

Eggs – dozen brown

Eggs – dozen brown

Quality, farm fresh eggs make all the difference in your recipes and on your table. Eggs are so versatile and easy to prepare. Keep them as a pantry staple for a quick way to add protein to any meal.Quality, farm fresh eggs make all the difference in your recipes and on your table.  All of our fresh eggs, whether brown or white, are from local farmers. The hens are raised in colony cages to provide a safe and natural environment from predators which also enhances food safety, and is endorsed by animal rights groups. The only way you can get fresher is by having your own chickens.  Eggs are so versatile and easy to prepare. Keep them as a pantry staple for a quick way to add protein to any meal.

Please note: this item is available for farm store pickup only.

Quality, farm fresh eggs make all the difference in your recipes and on your table. Eggs are so versatile and easy to prepare. Keep them as a pantry staple for a quick way to add protein to any meal.Quality, farm fresh eggs make all the difference in your recipes and on your table.  All of our fresh eggs, whether brown or white, are from local farmers. The hens are raised in colony cages to provide a safe and natural environment from predators which also enhances food safety, and is endorsed by animal rights groups. The only way you can get fresher is by having your own chickens.  Eggs are so versatile and easy to prepare. Keep them as a pantry staple for a quick way to add protein to any meal.

Please note: this item is available for farm store pickup only.

Chinese Eggplant with Garlic Sauce

Eggplant  Chinese

Chinese Eggplant with Garlic Sauce

Chinese Eggplant with Garlic Sauce

2 (10 oz) small Chinese long eggplant, chopped to bite-size pieces 1 teaspoon salt 1 tablespoon cornstarch Sauce 1 tablespoon light soy sauce (or soy sauce) 1 tablespoon water 1/2 teaspoon dark soy sauce (*see footnote 3) 2 teaspoons sugar 1 teaspoon cornstarch Stir-fry About 2 1/2 tablespoons peanut oil (or vegetable oil) 1 teaspoon… Read More »

2 (10 oz) small Chinese long eggplant, chopped to bite-size pieces 1 teaspoon salt 1 tablespoon cornstarch Sauce 1 tablespoon light soy sauce (or soy sauce) 1 tablespoon water 1/2 teaspoon dark soy sauce (*see footnote 3) 2 teaspoons sugar 1 teaspoon cornstarch Stir-fry About 2 1/2 tablespoons peanut oil (or vegetable oil) 1 teaspoon… Read More »