Pre-heat your oven to 350 once your sauce, onions, noodles, are prepared For the Béchamel sauce: 2-3 T olive oil 3 T flour 3 c milk 30 or so fresh sage leaves, roughly chopped 1/2 t dried rosemary 2 cloves garlic, minced Warm the oil in a small pan. Sprinkle in the flour and whisk …
An updated old favorite! 1 large red onion, cut into wedges* 2 large red bell peppers, seeded and cut into thirds 1 pound sweet Italian sausage links Olive oil Salt 3 Tbsp. honey 3 Tbsp. balsamic vinegar 2 to 3 handfuls of baby arugula *Cut the onion wedges so that the root end is still …
3 1/4 cups chicken or vegetable broth 1 pound orzo (rice-shaped pasta) 5 green onions, thinly sliced 3/4 cup grated Parmesan cheese Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still …
Thyme Plants Some of you will have thyme in your shares this week. Thyme is a perennial of the mint family. The leaves are the tiniest of all the herbs you will receive. Depending on the variety the plant can grow tall or it can grow close to the ground as a ground cover. In …
1 pound of beef for stew 1 bunch of collard greens (10 stems) 8 ounces of mushrooms, sliced 1 sweet yellow onion 2-3 cloves of minced garlic 32-ounces of beef broth Extra virgin olive oil Ground Nutmeg Black pepper Turmeric Salt Directions: Pre-heat the oven to 350 degrees. Chop onion and mushrooms into bite-sized pieces. …
Grate scrubbed beets or cut into julienne strips; Toss with chopped green onions and a vinaigrette (homemade or purchased). Add toasted pine nuts or walnuts. and a little cheese such as crumbled blue or feta. Serve alone or over a bed of greens.
There is something special about late August on the farm. The garden is full, the fields are overflowing, and everywhere you look there is something ready to be picked, eaten, shared, and preserved. As summer begins to wind down, we still have plenty of bountiful harvests ahead of us. Tomatoes, cucumbers, peppers, eggplant, sweet corn, …
Alstede Fresh Summer Pepper & Eggplant Skillet A farm-to-table celebration of pepper season This colorful skillet showcases the incredible variety of peppers growing on the farm. Sweet peppers create a rich, mellow base while a touch of heat from fresh hot peppers can be added to suit your family’s taste. Juicy tomatoes cook down into …
Zestar ApplesEggplantSweet PeppersHot PeppersTomatoes (Large, Plum, Cherry, Heirloom)Sweet CornCarrotsKaleLeeksBeansGarlicShallotsOnionsTomatillosHusk CherriesSwiss ChardKohlrabiPurslaneCilantroSwapsDry BeansPopping CornSparkling Cider *Your actual CSA share contents will be listed on the label inside of your box and may differ from this list. Your share contents are based on your individual preferences and customizations that you make on your CSAware profile, as well …
A simple summer side that lets Alstede Fresh’s homegrown peppers shine, with a sweet-savory glaze featuring local-market favorites: honey, apple cider, garlic, and onions. Serves: 4Prep: 10 minutes Cook: 8–10 minutes Ingredients Directions Alstede Fresh Tip: Most shishito peppers are mild, but every so often you’ll get one with a little extra kick; it’s part …
A fresh-from-the-farm take on a classic Mexican favorite, featuring Alstede Fresh sweet corn, poblano peppers, onions, garlic, and a little heat from our seasonal spicy peppers. Serve with our homemade pico de gallo and guacamole for an easy, flavorful finish. Makes: 12–14 tamalesPrep: 45 minutes + soaking Cook: 60–75 minutes Ingredients For the filling For …
🍎 Farm-to-Table Apple Harvest Breakfast Celebrate the arrival of apple season with a delicious fall morning at Alstede Farms during our Farm-to-Table Apple Harvest Breakfast! Enjoy a hearty farm-fresh breakfast featuring our homegrown apples and seasonal favorites, then make a day of it exploring the farm during one of the most exciting times of the …
