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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
Roasted Beets
Roasted Beets
Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes them easy to peel.
They are delicious on their own and in salads. Some beets may need to be scrubbed clean. Put beets on a large piece of aluminum foil and preheat the oven to 400°F. Drizzle with olive oil, kosher salt and freshly ground black pepper. Fold up aluminum to form a closed package. Roast until fork tender or about 45 minutes. Allow to cool and peel skins right off!
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Roasted Beet Salad
Roasted Beet Salad
Beet salads are becoming pretty common and they are easy to make. Here is a beet salad that we’ve modified using Asian Pears instead of traditional apples.
INGREDIENTS
• 1 pound red beets, roasted (see above) and cubed
• 1 cup Asian Pears, cubed
• 1 tablespoon Extra Virgin Olive Oil
• 3 tablespoons Balsamic vinegar
• 2 ounces of goat cheese, crumbled
• Salt and Pepper
• Optional Items that can be added: Toasted Pecans, Walnuts, Pistachios, Fresh chopped Basil
DIRECTIONS
In medium bowl whisk together the oil and vinegar. Drizzle over the beets and apples and season with salt and pepper. Toss well and sprinkle with the goat cheese and enjoy!
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Rhubarb Muffins
Rhubarb Muffins
It’s that time of the year to take advantage of fresh rhubarb! This is an easy and sweet way to put this spring crop to use. Variations of this recipe (adding walnuts!) can be found on foodnetwork.com, tasteofhome.com and finecooking.com.
INGREDIENTS
• 1 ½ cups brown sugar
• ¼ cup canola oil
• 1 egg
• 2 tsp vanilla extract
• 1 cup buttermilk
• 2 cups finely diced rhubarb
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
For the Topping:
• 1/3 cup sugar
• 1 ½ tsp cinnamon
• 1 tbsp melted margarine
DIRECTIONS
Preheat oven to 400 degrees. Grease 24 medium sized muffin cups or use muffin liners. Combine in large bowl: brown sugar, oil, egg and vanilla. Beat with paddle attachment or regular hand mixer until blended. Add buttermilk and rhubarb into mixture and combine. In another bowl, sift together flour, baking powder, baking soda and salt. Add this mixture all at once to the rhubarb mixture and stir until moistened but do not over mix. Fill prepared muffin pan or paper cups ¾ full with batter. Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup. Bake in preheated oven on center shelf for 15-20 minutes or until toothpick comes out clean.
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