Stefan 
Ah, caprese! A regular summer feature of our diet! This particular incarnation of the classic dish and the delightful photo come courtesy of Meave and Ashley. Thanks! And here’s how it goes: Mozzarella, tomato, basil, salt, pepper, olive oil, balsamic vinegar! Stack your mozzarella, tomato, and basil … and then drizzle everything with the extra-virgin … Read more
Hi, folks! Many of you took home some dandelion greens with you on Tuesday evening, and if you’re like me, you may not have a great deal of experience preparing them. These are fairly bitter greens. The dandelion greens that we’re growing this year are not the same as wild dandelions (you can eat those, … Read more
Hiya! Here’s a really simple cabbage recipe that I learned from former Sisters Hill Farm apprentice Anna Metscher. Thanks, Anna! No frills, no fuss — just let the cabbage shine! Here goes: INGREDIENTS 1 small cabbage 2 Tablespoons of extra virgin olive oil 2 Tablespoons white wine vinegar (or some other vinegar) salt black pepper … Read more
[Editor’s Note: Hey, folks, this is a recipe submitted by our illustrious web designer and “B” week Saturday member, Kate Purcell. Thanks for the recipe, Kate! The rest of the words are hers.] I had a bunch of zucchini from Tinicum and was headed to a potluck. I wanted to make something that would be … Read more
Hello again, vegetable fans! John and I have been thinking a lot this week about basic recipes for some of our less-familiar veggies. Here’s a recipe along that theme: Basic Bok Choy. There are doubtless a thousand ways to prepare bok choy, but it’s so wonderful this way that I haven’t found much reason to … Read more
Our first guest-chef contribution! This elegant tart was created for us right here on the farm by the esteemed Ashley Snow-Robbins. Ashley certainly knows her way around a kitchen — even if it’s a Coachmen camper’s miniature kitchen — and we were very grateful to dig into this sumptuous delight! This tart presented a satisfying … Read more
This recipe made its way into our lives after a solid day of working in cool, cloudy conditions. It seemed like a Chili sort of day, and this recipe matched up with what I had in the fridge. This came out well, and I enjoyed it quite a bit. This recipe is based on a … Read more
Please pardon me, friends, as this recipe has nothing to do with the crops that we grow. It is, however, one of my favorite recipes since childhood. It’s my mom’s recipe, and she would make this coffee cake for my father and me even though she can’t stand rhubarb. She never ate a bit of … Read more
Co-farmer Stefan here. I wrote the essay below as an op/ed piece that was published in the Intelligencer. I’m biased, but personally, I think sliding-scale prices are fascinating. I wanted to encourage readers to think a little bit about what they are actually valuing with their purchasing dollars … and what they would like to … Read more
Click for for an article entitled “This Year Eat Local” that co-farmer John wrote for the Central New Jersey edition of Natural Awakenings magazine.