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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 Radish and Herbed Ricotta Omelet
For the roasted radishes:
1 cup thinly-sliced French Breakfast or Red radishes, or other radish variety
2 teaspoons olive oil
1/4 teaspoon sea salt
For the ricotta:
1/4 cup + 2 tablespoons fresh whole milk ricotta
2 teaspoons minced fresh chives
1 teaspoon minced fresh thyme
1 teaspoon minced fresh flat leaf parsley, plus extra for topping
For the eggs:
4 large or extra-large eggs
2 tablespoons whole milk
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon butter
To make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).
In a small bowl, combine the ricotta with the minced herbs.
To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.
Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over over the filling and sprinkle with a few more roasted radish slices and minced parsley.
Repeat to make the second omelet. Serve both omelets immediately.
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Buttercrunch Salad with Red Radishes
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Brown Butter Apple Loaf
4ounces (1/2 cup) unsalted butter
1/2 cup packed brown sugar
1/2 cup white sugar
2 large eggs
4 1/2 ounces (1 cup) all-purpose flour (See Recipe Notes)
2 1/4 ounces (1/2 cup) whole wheat flour (See Recipe Notes)
1 teaspoon baking soda
1 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
4 ounces (1/2 cup) crème fraîche
3 tablespoons apple brandy, such as Apple Jack or Calvados
1 teaspoon vanilla bean paste or pure vanilla extract
3 apples, peeled, cored and diced
1/2 cup chopped, toasted pecans
Preheat the oven to 350°F. Grease a loaf pan with butter or cooking spray.
Place the butter in a medium skillet and melt over medium heat. Continue cooking, swirling occasionally to prevent burning, until the butter is bubbling and golden brown with a nutty aroma. Combine the butter in a large mixing bowl with the sugar, brown sugar, and eggs. Whisk to combine.
Add the flours, baking soda, salt, and cinnamon, and stir with a wooden spoon until just combined. Follow with the crème fraîche, apple brandy, vanilla, apples, and pecans; the batter will be very thick.
Transfer the batter to the prepared loaf pan and smooth the top. Bake loaf for 1 hour. Allow to cool for 20 to 30 minutes before removing from loaf pan.
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