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
Warm Kohlrabi and Spinach Salad
Warm Kohlrabi and Spinach Salad
Using a large skillet, heat about 1/4 – 1/2 cup of broth over medium heat. Add kohlrabi and simmer until semi-tender, 5-8 minutes or so. Add spinach and a splash more broth if needed; stir gently until spinach is slightly wilted. Transfer to a plate and sprinkle with sunflower seeds. Salt and pepper to taste.
[print-me target=”.post-content”]
Kohlrabi, Carrot and Apple Slaw
Kohlrabi, Carrot and Apple Slaw
Peel the kohlrabi until you get to the pale green center, then slice and cut into matchsticks. Peel the carrots and cut them into matchsticks as well, or as close to matchsticks as possible. Next, slice the apple and also cut it into matchsticks. You can peel the apple if you wish.
In a small jar, add all the dressing ingredients (honey through vinegar). Screw the lid on and shake till well mixed. If you don’t have a jar, you can use a bowl and a whisk, but I highly recommend saving a jar or two for making homemade dressing. Taste the dressing and add more honey or mustard to taste. Then toss all together and enjoy!
[print-me target=”.post-content”]
Grilled Eggplant Rollatini
Grilled Eggplant Rollatini
For the Marinara: Place oil, garlic, and red pepper flakes in a medium saucepan over medium heat. Cook until fragrant and bubbles start to form around garlic, 30-60 seconds. Stir in crushed tomatoes and bring to a boil. Reduce heat to low and simmer until slightly thickened, about 20 minutes. Remove from heat and stir in basil. Season with salt and pepper. Set aside.
For the Rollatini: Whisk together ricotta, 1/3 cup of mozzarella, provolone, 1/3 cup parmesan, egg, and 1/4 cup basil in a medium bowl. Set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush eggplant slices with oil and season with salt and pepper. Grill eggplant slices until browned on both sides, 2-3 minutes per side. Transfer to a large tray or cutting board.
Place a heaping tablespoon of ricotta filling on wider end of eggplant slice and roll eggplant closed around filling. Repeat with remaining eggplant slices and filling.
Spread a thin layer of marinara sauce along the bottom of a large tray or shallow baking dish. Place eggplant rolls in dish and top with remaining mozzarella and parmesan cheese. Place on cool side of the grill, cover with aluminum foil, and let cook until cheese has melted, about 15 minutes. Remove from grill, garnish with additional basil, and serve.
[print-me target=”.post-content”]