We love featuring the wonderful team working for us on our farm. This week’s highlight features Maria & Sindy, the dynamic duo in our food service division. Maria has worked all different facets of our farm learning all the way. She worked our tailgate markets where she helped guests shop for our delicious produce before …
Peas may be thought of as a vegetable, however, are actually a legume belonging to the same family as beans, peanuts, chickpeas and lentils. Peas grow on a vine in pods and are easy to tell when ripe for picking as they become plump. They are in season in NJ mid June through July and …
You may have heard about garlic scapes and their alluring flavor and uncommonly unique taste. Garlic scapes are a vegetable, an aromatic, and also an herb all in one. They are the tender stem and flower buds of a garlic plant and grow straight up from a garlic bulb and then curl a bit by …
Leeks are in the allium family related to onions, garlic, chives, shallots, ramps and scallions. One taste and you will be able to tell that very easily. Leeks have a sweet, milder onion flavor that works so well as a base for soups, stews, pasta dishes. It’s a long bulbous vegetable with white flesh and …
Ingredients: 8-10 cherry tomatoes or a chopped small to medium tomato Olive oil 3-4 shaved spears of asparagus 1 clove of garlic, finely chopped Fresh basil leaves, cleaned and torn 1 whole wheat or whole grain pita 2-3 slices provolone cheese 2 T shredded mozzarella Instructions: Preheat the oven to 400. Cut the cherry tomatoes …
Asparagus is a nutrient-dense perennial vegetable and a member of the lily family. It is only harvested during spring months in our area, so when it’s available be sure not miss the chance to savor some of these tender veggies. Remember that eating in season and eating local is more sustainable and tastes best! We …
Greens is a common term used to describe the leaves of green vegetables that are eaten as food. Greens comprise a wide list of vegetables that we grow on our farm, including; kale, arugula, spinach, lettuce, sorrel, mizuna, swiss or rainbow chard, mustard greens, Tatsoi to name a few. Greens are not only limited to …
It’s the week after Easter, the kids enjoyed dying eggs and now there are plenty of leftover eggs in the refrigerator and you might be asking “What can I do with all these hard cooked eggs?” Our culinary and educational specialist, Miss Jenn, has some helpful ideas and suggestions for you to reuse your eggs …
Culinary herbs are herbaceous plants meaning they have non-woody stems, their above ground growth typically dies back in winter and may have underground plant parts to it. Herbs are a renewable resource used to add flavor and color to all types of meal for centuries. Herbs have also been known in history to be used …
Ingredients: 2 large bone-in Split Chicken Breast -Halves, Skin On 3-4 cloves of garlic, peeled 1 c loosely packed parsley leaves 3/4 t salt 1 1/2 T olive oil + a little more for drizzling Fresh ground black pepper Instructions: Preheat the oven to 350. Place the garlic and parsley into the food chopper and …
Radishes are an annual, edible, root veggie in the Brassicaceae family. The word radish originated from the Latin word “Radix” meaning root. Radish is related to kale, broccoli, cauliflower, cabbage, and mustard greens. They all typically have a light colored flesh inside however the skin color may vary to include white, yellow, pink, purple, black …
It’s mid March here in Morris County, New Jersey and warmer temperatures are on the horizon which means it’s time to start thinking about your home garden. Whether you’re a seasoned gardener or a newly emerging one, it’s always a good idea to start your Spring planting with a little know-how and we’re here to …
