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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
Fresh Strawberry Pie
Juice of 1/2 lemon (about 1 tablespoon)
3 tablespoons cornstarch
1/2 cup cool water
1/2 teaspoon vanilla extract
One 9 inch pie crust or store-bought crust baked according to package directions
Whipped Cream to serve, optional
Select the largest, most beautiful berries and place stem-side down in the empty pie dish as though they were decorating the surface of the pie.
Once enough berries have been selected, wash and core them and set aside.
Wash and core the remaining strawberries, then slice them about 1/4-inch thick.
Add the sliced strawberries to a medium saucepan. Stir in the sugar and lemon juice and turn the heat to medium. Bring the mixture to a strong boil for 5 minutes, stirring so it does not stick.
In a small bowl, whisk together the cornstarch and cool water until no lumps remain.
Stream the cornstarch mixture into the boiling strawberries, stirring constantly. Boil rapidly for exactly 1 minute. The gel will go from cloudy to almost clear and will thicken sufficiently to coat a spoon. Take off the heat and stir in the vanilla. Cool for 30 minutes.
Spoon the strawberry mixture into the baked pie shell.
Carefully place each whole berry on top of the pie filling starting in the center and spiraling outward. They will sink a bit.
Use a small pastry brush to glaze the berries with the gel from the filling. The whole pie should glisten.
Chill the pie for a minimum of 4 hours. Overnight (8 hour) chilling will result in the firmest pie filling and the most photo-worthy slice. Serve with whipped cream.
Spicy Bok Choy in Garlic Sauce
1 pound bok choy
¼ cup water
2 cloves garlic, minced or one full stalk of spring garlic, chopped fine
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
1 teaspoon grated fresh ginger root
⅛ teaspoon crushed red pepper flakes (Optional)
1 tablespoon vegetable oil
1 tablespoon sesame oil
Trim ends from bok choy and discard. Chop bok choy, keeping white stems and green leaves separate. Rinse, then spin or pat dry.
Stir water, garlic, oyster sauce, soy sauce, brown sugar, ginger, and pepper flakes together in a bowl.
Heat both oils together in a wok over medium-high heat. Add bok choy stems and stir-fry until they start to turn pale green, 2 to 3 minutes. Add bok choy leaves and stir-fry until wilted, 1 to 2 minutes. Remove from the heat and transfer to a serving dish.
Pour sauce into the wok and return to the stovetop over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes.
Pour sauce over bok choy and toss lightly to coat.
Asparagus Radish Salad
DRESSING:
In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Transfer to a large bowl; add radishes and sesame seeds. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat.