Our Just Farmed Story
Now entering our 7th year, Just Farmed originated in 2013 with a mission to help local households gain easier access to the NJ/PA/NY organic, sustainable and responsibly practicing farms. Our goal has always been to bring locally grown items directly to your doorstep. In year two, we purchased our very own farm, Flipside, and have since obtained our Organic growers certification on that land. Flipside Farm also has it’s own farm box program, providing individuals with the “on farm” experience via weekly pick up at our on-site CSA (Community Supported Agriculture) market. We source many products from our own farm, but still have a mission to support as many local farms as possible in our region. We choose items that are responsibly grown and often feature items that are unique to a given farm. Over the last 6 season we’ve expanded our delivery to most parts of Union and Monmouth counties in New Jersey. We’ve added multiple box sizes, “pick your own” options and several “add ons” – all conveniently and electronically accessed on this website. Convenience, quality, great service and flexibility are some of our top priorities, and we aim to achieve a seamless transition of food from the farms directly to your home or business.
We always choose locally first, then certified organic and then move to sustainable/IPM/conventional if there are items we’d like to feature that are not available in the organic form. Organic means the harvest has not been processed or grown using synthetic fertilizers or pesticides. The food also could not have been produced using genetic engineering, growth hormones, irradiation or antibiotics. Farms must have been free from chemical use for at least three years and subject to inspection before being certified organic, and must undergo frequent soil tests. Crops must also be rotated, which is that the same crop is not grown on the same plot of land year after year. These farms will be our first choice, however, in order to provide a good variety it might be necessary to move to a sustainable product. We will make the best selections based on each farms practices. We’ll help you cook and eat with the seasons, and we’ll deliver it directly from the farm to your door.
Roasted Rainbow Carrot Recipes
Butter Roasted Glazed Rainbow Carrots
1/5-2 pounds carrots
3 tablespoons unsalted butter
3 cloves garlic, minced or grated
1 1/2 tablespoons honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh flat leaf parsley leaves
Flaky sea salt (optional)Arrange a rack in the middle of the oven and heat to 425°F.
Peel and trim the carrots. If they are more than 1-inch thick, cut them in half lengthwise; otherwise, leave them whole. Cut the carrots diagonally into 2-inch-long pieces. Place on a rimmed baking sheet; set aside.Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter has a nutty aroma and is a golden-tan color, about 3 minutes. Add the garlic and continue to cook, swirling occasionally, until the butter is toasty-brown, about 30 seconds more. Remove from the heat, add the honey, and whisk to combine.
Drizzle half the brown butter sauce over the carrots and toss to coat. Sprinkle with the salt and pepper and toss to coat again. Spread the carrots into an even layer.
Roast 15 minutes. Flip the carrots, then roast until the carrots are tender and the edges are charred and crispy, 15 to 20 minutes more.
Transfer to a serving bowl. Drizzle the remaining half of the brown butter sauce over the carrots, add the parsley, and toss to combine. Finish with a generous pinch of flaky sea salt, if using. Serve immediately.
Rainbow Roasted Carrots Recipe with Mustard and Cumin Seeds
2 pounds rainbow carrots
1 tablespoon safflower or other neutral oil, divided
Salt and pepper to taste
1 teaspoon brown or black mustard seeds
1 teaspoon cumin seeds
2 tablespoons chopped cilantro (or parsley)
Flaky sea salt, optional
Preheat oven to 400°F with two racks close to the center.
Peel and trim the carrots. Slice very thick carrots into quarters from root to tip, slice medium-sized carrots in half from root to tip, and leave any very thin carrots whole. The idea is to cut all pieces to a reasonably similar size so they will roast evenly.
Place the carrots on one baking sheet and toss with half the oil, then move half the carrots to a second baking sheet and arrange in a roomy single layer. Sprinkle with salt and pepper and roast until tender and lightly browned, about 20-25 minutes depending on size.
While the carrots roast, place the remaining 1/2 tablespoon of oil and the mustard and cumin seeds into your smallest pan. Warm over medium heat until the seeds start to pop vigorously, then remove from heat and let sit until ready to serve.
When ready to serve, arrange carrots on a platter, drizzle with the cumin and mustard seed oil, sprinkle with cilantro or parsley and some flaky sea salt if you have it.