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
Mirepoix and Sautéed Chicken with Mirepoix and Fresh Herbs
The definition of mirepoix in its core is a ratio of three vegetables used in classic French cooking. They are a trio of aromatic vegetables. These vegetables are a combination of carrots, celery, and onion. Combined, these three vegetables are used as a flavor base for soups and stews, many classical French dishes, as well as modern cuisines. Use this flavor base to enhance your cooking and to provide the foundation for essential recipes such as soups and stocks.
8 Oz. Diced Onion (454g)
4 Oz. Diced Carrots (125g)
4 Oz. Diced Celery (125g)
1 Tbsp. Butter (15ml)
Dice mirepoix to desired size.
Add butter to sauté pan on medium-high heat
Add mirepoix and cover for 2 min.
Sauté until aromatic, soft and ready for your recipe.
Sautéed Chicken with Mirepoix and Fresh Herbs (courtesy of YEP recipes)
3 chicken breasts, boneless, skinless- pounded to 1 inch thickness
salt and pepper
2 TBSP olive oil, separated
1/4 cup yellow onion, finely sliced
1/2 cup celery, finely sliced
1/2 cup carrots, finely sliced
1 clove garlic, minced
1/2 cup white wine
3/4 cup chicken stock
1 TBSP butter
1 tsp dill, chives, rosemary, thyme or whatever herbs you’d like
salt & pepper
1 wedge of lemon
1. Pat the chicken breasts dry and season liberally with salt and pepper.
2. Heat a skillet over high heat and add 1 TBSP olive oil. Carefully add the chicken breasts and sear on one side until golden brown, 1-2 minutes.
3. Turn over each breast. Turn the heat to low and cover with a lid. Cook 10 minutes on low. DO NOT REMOVE THE LID.
4. Once it has cooked 10 minutes leave the lid on, but turn off the heat and let sit 10 minutes.
5. Remove the chicken from the pan and set aside. Pour the drippings into measuring cup and add enough broth to fill 1 cup.
6. Add the remaining 1 TBSP of olive to the pan and heat over medium heat. Add the onion, celery, carrots, and garlic to the pan. Cook stirring continuously for 1-2 minutes until the vegetables begin to soften, but not browned.
7. Pour the white wine into the pan and allow to reduce until the pan becomes dry.
8. Add the drippings and chicken broth and reduce the liquid by half.
9. Turn off the heat and stir in the butter, dill, and chives.
10. Taste and season with salt and pepper. Add the juice of the lemon wedge and stir.
11. Slice the chicken and serve with the vegetables and herb broth.
Gluten Free Peach Crisp
For the crust:
For the topping:
Make the crust:
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9×9-inch glass baking dish with butter.
Place the oats, almond flour or meal, brown sugar, almonds, and salt in a large bowl and stir until combined. Drizzle the butter over the oat mixture and stir to combine. Press about 1/2 of the oat mixture into the prepared baking dish.
Make the filling:
Place the granulated sugar and cornstarch in a medium bowl and stir until lump-free. Add the peach slices and lemon juice and gently toss to coat. Transfer the peach mixture onto the prepared crust.
Crumble the remaining oat mixture onto the fruit, pressing it into clumps if desired. Bake until the oat topping is golden and the fruit is bubbling, about 1 hour. Cool for 20 minutes and serve with ice cream or vanilla butter sauce.
How to make Pickles (or Pickle any Vegetable!)
Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.
Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
Seal the jars. Place the lids on the jars and screw on the rings until tight.
Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.