Latest News
Kitchen Chat and more…
Latest Recipies
Weather
Contact Us
General inquiries, billing questions, skip-a-week questions or to cancel your membership. Contact us here.
To sign up: Click here.
Mailing address:
730 Hyslip Avenue
Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
Warehouse Address:
331 Centennial Ave.
Cranford, NJ 07016
Beet and Feta Burgers
Beet and Feta Burgers
Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blades attached. Place the grated vegetables in a large mixing bowl. Add olive oil, eggs, and rolled oats and mix everything well. Add sheep’s cheese or tofu, basil, salt, and pepper and stir to combine. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together). Try shaping a patty with your hands. If the mixture is to loose, add some more oats. Form 6 to 8 patties with your hands. Grill the burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides. Serve with grilled sourdough bread and toppings of your choice (lettuce, cabbage, mango, avocado, tomatoes, sprouts, and onions).
[print-me target=”.post-content”]
Seared Steaks and Sage Brown Butter with Cauliflower, Beet and Apple Hash
Seared Steaks and Sage Brown Butter with Cauliflower, Beet and Apple Hash
Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into small florets. Peel and medium dice the beet. Peel and small dice the onion. Roughly chop the walnuts. Pick the sage and parsley leaves off the stems; discard the stems and thinly slice the leaves, keeping the herbs separate. Quarter and deseed the lemon. Core and medium dice the apple; toss with the juice of 1 lemon wedge to prevent browning.
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cauliflower and beet; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add the apple and onion to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the walnuts. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a large bowl and set aside in a warm place. Wipe out the pan
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to make the hash, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.
While the steaks rest, add the butter to the pan of reserved fond; heat on medium until melted. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally, 1 to 2 minutes, or until the butter is golden brown and nuttily fragrant. Add the sage. Cook, swirling the pan occasionally, 30 seconds to 1 minute, or until the sage is fragrant and crispy. Turn off the heat. Stir in the juice of the remaining lemon wedges; season with salt and pepper to taste.
Find the lines of muscle (or grain) of the rested steaks; slice crosswise against the grain. Divide the finished hash and sliced steaks between 4 plates. Top with the sage brown butter. Garnish with the parsley. Enjoy!
[print-me target=”.post-content”]
Roasted Carrots and Beets with Sage
Roasted Carrots and Beets with Sage
Remove beet greens (if present) and set aside.
Scrub beets and carrots, remove ends, and peel if desired.
Chop beets and carrots into bite-sized pieces.
Peel and quarter shallots.
Finely chop a handful of fresh sage.
Toss beets and carrots with sage, shallots olive oil, and salt.
Spread vegetables evenly over a large cookie sheet.
Place vegetables in oven and roast for 20 minutes.
Remove from oven and use a large spoon or spatula to turn vegetables.
Return to oven and roast for an additional 15 to 20 minutes until veggies start to turn golden brown.
Cool and serve warm. Season with salt and pepper and enjoy.
[print-me target=”.post-content”]