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
Garlic Scape and Gruyere Biscuits
Garlic Scape and Gruyere Biscuits
Ok, so this might not be on the top 10 healthy list of things to make, but if you want to splurge a little bit this biscuit recipe from The Pink Apron is worth it! The gruyere cheese gives them a nutty flavor and a beautiful golden top, while the garlic scapes add a light garlicky flavor. They are great with a small pat of butter or with a salad, or if you really want to take it to the next level you could use them as a base for an amazing egg sandwich .
INGREDIENTS
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 8 tablespoons cold unsalted butter, cut into pieces
• 1 1/4 cups shredded Gruyere cheese
• 1/4 cup chopped garlic scapes
• 3/4 cup buttermilk
• 2 tablespoons melted butter
DIRECTIONS
Preheat an oven to 400 degrees F. Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, salt and pepper. Add the cold butter and, using a pastry blender or your fingertips, mix the flour and butter together until small, coarse crumbs form. Stir in the cheese and garlic scapes. Add the buttermilk and, using a rubber spatula, stir to form large, moist clumps.
Turn the dough out onto a well-floured surface and knead 4 or 5 times, until the dough just holds together. Using floured hands, press the dough together to form a large ball. Roll out the dough to 1/2-inch thickness, dusting with more flour as needed. Using a 2 1/2-inch round biscuit cutter, cut out the dough and transfer the rounds to the prepared baking sheet. Gather up the scraps, reroll and cut out more rounds. Brush the tops of the biscuits with the melted butter.
Bake, rotating the pan from front to back halfway through baking, until the biscuits are golden brown, about 20 minutes. Let cool for 10 minutes before serving. Makes 14 biscuits.
[print-me target=”.post-content”]
Grilled Yellow Squash
Grilled Yellow Squash
This is a tasty way to use your squash and scapes and also works well with gold or green zucchini. From All Recipes.
INGREDIENTS
• 4 medium yellow squash
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, crushed, or 2 garlic scapes very finely chopped
• salt and pepper to taste
DIRECTIONS
Preheat the grill for medium heat. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won’t fall through the grill. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.
ADDITIONAL WAYS TO USE YOUR GRILLED SQUASH:
Cut grilled squash into bite sized pieces. Toss with small cherry/grape/vine tomatoes that have been halved or quartered. Mince whatever fresh herbs you have on hand (parsley, basil, chives, oregano). Toss herbs, 1 tbsp. olive oil, 1 tbsp. balsamic vinegar, 1 tbsp. parmesan cheese and ½ teaspoon kosher salt together with herbs and vegetables.
Use your extra grilled squash on a sandwich- Layer two slices of ciabatta or sourdough bread with goat cheese, squash, basil, tomato, pesto, or any other vegetables you are looking to use (roasted peppers, grilled eggplant, grilled chicken). Butter each side of the bread and place on griddle (with weight on top) or Panini press and grill until warm throughout.
Make a strata- whisk together 4 eggs and 1 ½ cups milk, and a pinch each of salt and pepper. Add 4 slices (torn into 1” pieces) of white or wheat bread, leftover rolls, or whatever bread you have laying around, to the eggs. Add 1/3 cup cheese (Havarti, goat, feta, cheddar, whatever you like). If you have other uncooked veggies on hand (asparagus, tomatoes, spinach, mushrooms) you can add them now as well. Pour into a pie pan and bake at 350 uncovered for 15 minutes. Remove and add grilled or uncooked zucchini slices to the top. Brush with some melted butter. Bake 20 min or until eggs have set. Sprinkle with a little more cheese if you wish and serve.
[print-me target=”.post-content”]
Arugula Salsa Verde and Arugula Aioli
Arugula Salsa Verde
Here are two recipes from foodnetwork.com that can be made and used with varieties of cooked white fish. This salsa can be served alongside baked fish (such as Halibut) while the Aioli would go well on a sandwich or wrap.
INGREDIENTS
• 1 cup finely chopped arugula
• 2/3 cup finely chopped flat leaf parsley
• ¼ cup olive oil
• ¼ cup capers, rinsed and drained
• Juice of ½ large lemon
• Zest of 1 large lemon
• ¾ teaspoon kosher salt
• ½ teaspoon dried crushed red pepper
DIRECITONS
Stir arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let stand at room temperature 1 hour before serving.
Arugula Aioli
INGREDIENTS
• ½ cup each of lightly packed arugula and lightly packed flat leaf parsley
• 1 anchovy fillet
• 2 teaspoons chives or scallions
• 1 small garlic clove, coarsely chopped or 1-2 garlic scapes, chopped
• ¼ cup mayonnaise
• ½ cup low-fat plain yogurt
• 1 teaspoon white wine vinegar
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper
DIRECTIONS
Place all the ingredients, except salt and pepper, in the bowl of a food processor. Blend until mixture is smooth. Transfer the aioli to a medium bowl and season with salt and pepper.
[print-me target=”.post-content”]