3 medium beets 1 bunch of arugula 1 T white wine vinegar ¼ c olive oil Peel beets and cut into 1/2-inch wedges. In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl. Discard course stems from arugula. Wash arugula well and dry. In a bowl …
1 bunch Valerian leaves Cherry, Grape or Chopped Tomato Parmesan, Asiago or Romano Cheese Pignoli Nuts Olive Oil, Balsamic Vinegar, Salt Wash the leaves, dry in a single layer on paper towels. Remove all excess moisture. Toss with tomato. Coarsely grate cheese. Toss with oil, vinegar and salt. Plate the salad and sprinkle with Pignoli …
2 cups chopped cooked chicken 1/2 cup chopped red onion 1/2 cup chopped celery 2 tablespoons slivered almonds 1/4 cup finely chopped cilantro leaf 1/4-1/3 cup mayonnaise 1 teaspoon sugar 2 teaspoons low sodium soy sauce 1/8 teaspoon pepper salt, if needed to taste In a large bowl, combine chopped cooked chicken, onion, celery, almonds …
6-8 cups mixed salad greens 2 medium Shallots 2 tbsp. white vinegar 1 tsp. Dijon mustard Pinch salt/pepper or to taste Olive oil /as needed 3 slices of bacon, chopped up Cook bacon on medium until browned, stirring occasionally. Cut and wash greens. Dry completely Remove bacon, but leave some bacon fat in the pan. …
1 lb. green beans, trimmed and cleaned 1 c canned black beans rinsed 1/3 cup or more cilantro 1 cup chopped hot and sweet peppers 2 cloves of garlic minced 1 small onion thinly sliced Chopped tomato or cucumber, (optional) Dressing: 2 T lime juice 2 T apple cider vinegar 1 T honey or more …
Prep time: 15 minutesServes: 4–6 Ingredients For the slaw For the dressing Instructions From the Farm to Your Table Enjoy this crisp slaw alongside roasted chicken, pulled pork, veggie burgers, or a warm bowl of butternut squash soup. For a little extra richness, add crumbled feta or toasted walnuts. Seasonal tip: Kohlrabi has a mild, …
As October winds down in Northwestern New Jersey, our fields bring a colorful variety of fresh vegetables to your table. We’re harvesting hearty fall greens, crisp cabbage, root vegetables, broccoli, cauliflower, and an assortment of pumpkins and winter squash. These crops are made for comforting home-cooked meals, from roasted vegetable bowls and seasonal soups to …
Ingredients Directions Farm-Fresh Twist: For an extra seasonal touch, drizzle the finished scallions with a little balsamic glaze instead of the lemon and add a few toasted breadcrumbs for crunch.
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, …
This simple refrigerator pickle recipe works beautifully with Alstede Fresh cherry tomatoes, garlic, jalapeños, and cherry bomb peppers. Use one vegetable on its own or combine them for a colorful, sweet-and-spicy pickle mix. Makes: About 1 quartPrep: 10 minutes | Pickling time: 24 hours Ingredients Directions Alstede Fresh Variations Cherry Tomatoes: Keep them whole for …
☀️ Alstede Fresh Sun-Kissed Summer Lunch 🌽🍅 Savor the flavors of summer—fresh from our fields to your plate! Join us for the Alstede Fresh Sun-Kissed Summer Lunch, a delicious farm-to-table celebration featuring the very best of New Jersey’s summer harvest. Gather with family and friends as you enjoy a vibrant buffet showcasing our sweet, golden …
☀️ Alstede Fresh Sun-Kissed Summer Lunch 🌽🍅 Savor the flavors of summer—fresh from our fields to your plate! Join us for the Alstede Fresh Sun-Kissed Summer Lunch, a delicious farm-to-table celebration featuring the very best of New Jersey’s summer harvest. Gather with family and friends as you enjoy a vibrant buffet showcasing our sweet, golden …
