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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
Cantaloupe Salad with Pepitas
6 cups cubed cantaloupe (about 2 pounds)
1 pint cherry or grape tomatoes, halved
½ cup thinly sliced red onion
½ teaspoon salt, divided
3 tablespoons fresh lime juice
1 tablespoon finely chopped seeded jalapeño pepper
2 teaspoons honey
1 teaspoon minced garlic
½ teaspoon chili powder
¼ teaspoon ground cumin
3 tablespoons chopped fresh cilantro, divided
¼ cup extra-virgin olive oil
3 tablespoons roasted salted pepitas
3 tablespoons crumbled cotija cheese
Gently stir cantaloupe, tomatoes, onion and 1/4 teaspoon salt together in a large bowl.
Whisk lime juice, jalapeño, honey, garlic, chili powder, cumin, 1 tablespoon cilantro and the remaining 1/4 teaspoon salt together in a small bowl; gradually whisk in oil until combined. Drizzle over the cantaloupe mixture; toss gently to coat. Arrange the salad on a large platter; sprinkle with pepitas, cotija and the remaining 2 tablespoons cilantro.
Cotija Cheese and Corn Dip
Cotija Cheese and Corn Dip
Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot and garlic. Stir constantly to prevent burning. Add corn, 1/4 tsp each sea salt and pepper and stir. Cook for 5 minutes until shallots appear softened and the corn is slightly darker in color. Then remove from heat. In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly. Serve with veggies, tortilla chips, crackers or baguette bread.
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Baked Summer Squash
2 pounds summer squash (zucchini, pattypan squash, yellow crookneck squash)
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1/3 cup bread crumbs
1/2 teaspoon flaked salt
1/4 teaspoon freshly ground pepper
Preheat the oven to 350°F. Remove the stem ends and slice the squash cross-wise in 1/4-inch-thick rounds. Toss with the olive oil.
In a small bowl, combine the bread crumbs, Parmesan, salt, and pepper. Arrange the squash rounds in a 9×12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over.
Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.