Gnocchi with Tomato Sauce and Veggies

Chef Jenn Magrey
Newgate Farm zucchini and tomato sauce
Four Root Farm onion
Star Light Gardens cherry tomatoes
Beaver Brook Farm cheese

1 package gnocchi
1 teaspoon olive oil
1 Newgate Farm zucchini quartered and sliced thinly
1 Four Root Farm onion sliced thinly
½ pint Star Light Gardens cherry tomatoes halved
½ jar Newgate Farm Prepared Tomato Sauce
Beaver Brook Farm Pleasant Sun chese

In a large skillet, heat the olive oil over medium heat. Add the zucchini, onions and tomatoes. Sauté for about 5 minutes to soften the veggies until they become lightly golden. Add the Newgate Farm prepared jarred tomato sauce.

Cook the gnocchi according to package instructions, rinse and add to the sauce. Stir to combine until it is heated through. Serve, topped with Beaver Brook Farm Pleasant Sun cheese.

Lamb Kielbasa with Greens

Chef Jenn Magrey
Beaver Brook Farm lamb Kielbasa
Star Light Gardens onions
Four Root Farm swiss chard and scallions
Newgate Farms lacinato kale

½ pound Beaver Brook Farm Lamb Kielbasa, sliced thin
1/2 cup Star Light Gardens onions, sliced
1 bunch Four Root Farm swiss chard greens, chopped
1 bunch Newgate Farms Lacinato Kale, chopped
4 green onions, sliced on bias 
¼ cup apple cider vinegar 
Pinch brown sugar 
1 teaspoon Dijon mustard 
Salt and pepper to taste. 

Chop all the greens to bite sized pieces. Set aside. 

Heat a large pan to medium heat, add the lamb Kielbasa and onions and sauté until they begin to brown a little. About 3-5 minutes 

Add the greens and the green onions and stir to combine and the greens will start to sweat. Add some salt and pepper to taste. Add the vinegar and the mustard and stir to combine. Cook until the greens are cooked to your liking, about 6 minutes total. 

This is excellent with pasta or over rice. 

Lamb Kielbasa with Eggs Crostini

Chef Jenn Magrey 
Beaver Brook Farm lamb kielbasa
Four Mile River Farm eggs
Star Light Gardens onions
Wave Hill Breads baguette
Two Guys From Woodbridge micro greens

½ pound Sankow Beaver Brook Farm Lamb Kielbasa
4 Four Mile River Farm eggs
½ cup chopped Star Light Garden onion
Dash of sriracha 
Salt and pepper to taste 
1 Wave Hill Breads baguette, sliced into thin crostini style slices
Micro Greens from Two Guys From Woodbridge

Slice the kielbasa thinly in half lengthwise, and then again into quarter slices. Heat a large skillet over medium heat. Add the kielbasa and sauté until there the edges are golden brown.  Add the ½ cup chopped onions and sauté for about 2-3 minutes. 

While the meat is browning, beat the eggs in a small bowl and add a couple dashes of sriracha. Add the eggs to the pan with the meat and onions and scramble the eggs until they are cooked. Add salt and pepper to taste. 

Spoon the eggs and kielbasa onto the crostini bread slices and top with micro-greens 

Serve for a breakfast, lunch or on large rolls or bagels for a larger sandwich. 

Chicken and Greens Stirfry

Chef Jenn Magrey
Summer Hill Catering Thai Peanut Sauce
Four Root Farm bok choi, Chinese broccoli, pease, and garlic scapes
Leap Frog Farm scallions
Beaver Brook Farm chicken breast

1/2-2/3 cup Summer Hill Catering Thai Peanut Sauce
1 Beaver Brook Farm chicken breast, cut into small bite-sized pieces
1/2 bunch Four Root Farm Bok Choy
1 bunch Four Root Farm Chinese Broccoli
1 pint Four Root Farm sugar snap peas with strings removed
2-3 Leap Frog Farm Scallions
2-3 Four Root Farm Garlic Scapes

Slice all the vegetables on the bias and in small bite-sized pieces. Set aside

Heat a wok or large frying pan to medium high heat and add 2 tablespoons neutral oil (Grapeseed, Canola or any vegetable oil). Add the chicken and stir fry and keep moving until the chicken is no longer pink. Add the Thai peanut sauce and continue stir frying. Add the veggies and continue to toss and stir fry until the veggies are cooked to desired doneness, about 5-7 minutes. Taste for sauce and add more if desired.

Market Grilled Cheese

Chef Jenn Magrey
Wave Hill bread
Beaver Brook Farm cheese

Wave Hill Bakery 3-Grain Country Sandwich bread
Beaver Brook Farm Nehanic Abbey Cheese and Pleasant Valley Sheeps Milk Cheese
Butter or olive oil

Heat a griddle or cast iron pan on medium high. Add the butter or olive oil until melted or spread onto bread.

Add the bread to pan and sprinkle grated cheeses onto slice of bread. Top with second slice of bread. Heat until crispy and toasted! Serve with Farmers’ Market Tomato Soup.

Variation:
Add thinly sliced tomato and whole basil leaves into the sandwiches with the cheese.
When you remove the toasted sandwich from the pan, rub the rough and crunchy outside of bread with a raw garlic clove. Mmmm good!!

Mixed Veggie Omelet/Frittata

Chef Jenn Magrey
Four Mile River Farm eggs

Makes three medium 4-egg omelets by repeating the process three times, or one large omelet with a larger frying pan

1 dozen Four Mile River Farm Fresh Eggs, beaten well with a pinch of salt and pepper
1 small Hidden Brook Gardens zucchini, shredded
1 medium Four Root Farm tomato, diced
1 small Four Root Farm onion, diced
1 clove Four Root Farm garlic, minced
Grated Beaver Brook Farm farmstead cheese

In a medium sauté pan, heat 1 teaspoon olive oil over medium-high heat. Add the onions, garlic, shredded zucchini and tomato and sauté for 5 minutes. Remove from pan.

Lower heat to medium and add to the same pan 1 more teaspoon olive oil and 1 teaspoon butter. Add 1/3 of the veggies back into pan and spread them across pan to make an even layer. Pour 1/3 of the beaten eggs over veggies. 

Using a rubber spatula, spread and manipulate the eggs from the outside area of pan and towards the middle of pan, lifting pan off heat and pouring the eggs into empty spots of pan. Add the grated cheese and let cook with a cover for 3-5 more minutes until cheese melts. 
Either place oven safe pan under a broiler in oven or flip entire omelet over in pan allowing the second side to brown and become caramelized with the cheese. 

Remove from pan by inverting onto a plate. Cut into wedges and serve. 

Sausage, Kale and Potato Soup

Chef Jenn Magrey
Four Mile River Farm sweet sausage
Newgate Farm potatoes

1 teaspoon olive oil
1/2 Pound Four Mile River Farm sweet sausage (any Italian sweet sausage works great), removed from casing
2 large white potatoes - Newgate Farm or Hidden Brook Farm - small diced
1 medium onion small diced
2 cloves garlic minced
1 bunch curly or lacinato kale - Hidden Brook Gardens - roughly Chopped
1 box chicken broth
Pinch crushed red pepper
Salt and pepper to taste
Light cream -1/2 cup or more to taste
Grated Beaver Brook Farm Farmstead Cheese for garnish

In a medium stock pan, heat the olive oil over medium heat and add the crumbled sausage. Sauté the sausage using a wooden spoon to break it up and lightly brown. Add the onions, potatoes and garlic and cook for 5 minutes more, stirring and combining. Add the chicken stock and let cook for 15 minutes over medium-low heat (light simmering) until potatoes are tender. 

Add the whole bunch of chopped Kale a little at a time and stir it into soup to combine and cook for another 10 minutes more until kale is cooked. 

Using an immersion hand blender, blend the soup for just a few pulses to break up some of the potatoes and kale. 

Stir in the cream. Taste for salt and pepper. Serve with grated Beaver Brook Farm farmstead cheese.

Enjoy!! 
 

Grilled Chilli Pepper Chicken

Chef Jenn Magrey
Beaver Brook Farm Boneless Chicken

1 Beaver Brook Farm whole Boneless Chicken (or 6 pieces of any favorite boneless chicken pieces pounded thinly)

1 tablespoon Aleppo Chili Powder
(any chili powder works well)
1 tablespoon Smoked Paprika
1 teaspoon Hot Paprika
1 teaspoon garlic powder
2 tablespoons brown sugar
2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
Juice of 2 limes

Mix everything in a large bowl and rub the chicken well. Allow to sit in fridge for 1 hour.

For whole chicken: Heat grill to low and place skin side down and close lid. Let grill for 10 minutes watching as not to flare up.
Flip and grill on the second side for 10 minutes with lid closed. Keep flipping and checking until chicken is done. 170-175 degrees when checked with thermometer.

Boneless pieces such as thighs and breasts, heat grill to medium and cook each side for 5 minutes and flip. Do the same ever 5 minutes until done. 170-175 degrees internal Temp.

Let rest for 5 minutes and eat! Enjoy!!

Mixed Green Sauté with Pleasant Sun Cheese

Chef Jenn Magrey
Four Root Farm Greens
Sankow’s Beaver Brook Farm Cheese
 

1 bunch each Bok choy, swiss Chard, and
Turnip Greens- roughly cut all the greens
including stems
1-tablespoon olive oil
Balsamic Vinegar – couple splashes

3 cloves garlic –Minced (garlic scapes if
available!)
salt and pepper to taste

Grated Pleasant Sun Cheese (or any parmesan style hard cheese)
In a large skillet, add the olive oil and heat over medium high heat. Add the chopped
greens, a handful at a time and move them around as the wilt in order to add more. As
you do this, sprinkle the garlic and a little salt and pepper in the layers to taste. As they
wilt and all has fit in the pan, cover and allow the greens to steam/sauté. Lift lid and toss
and stir. Taste and test for doneness. Add a splash of balsamic vinegar to the pan and
toss. To serve, place greens on a platter and top with the grated cheese…ENJOY!

Madison Market Veggie Fritters

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

3 lbs. Fresh Vegetables from Four Root Farm, Newgate Farm,  Chatfield Hollow Farm and Two Guys from Woodbridge, finely shredded, sliced or chopped, such as Zucchini, Summer squash, Eggplant, Corn, Peppers, Scallion, Basil and Shitake mushrooms, Micro Arugula.
2 Eggs from Beaverbrook Farm
1 cup Raw Milk from Beaverbrook Farm
½ cup Flour
!/2 cup Yellow Corn Flour or Corn Starch if you can’t find fine yellow corn flour
1 tbsp baking powder
1 tbsp Sea salt
Fresh ground pepper
Olive oil blend as needed to pan fry.

* If you want this gluten free, substitute GF Flour mix for wheat flour.

To make these into a light summer dinner to be serviced with a salad, add an additional ½ cup of ricotta or feta cheese for some protein.

In a 3 or 4 quart bowl mix the eggs, milk, flours, baking powder, salt and pepper into a batter. Add in the cut vegetables and fold/mix well to coat all the vegetables. Heat 1/4 inch of hot oil in an electric frying pan set to 350 (this is preferable, so you can maintain a constant temperature), or in a heavy cast iron pan on the stove (a heavier pan will help keep an even heat if you don't have an electric frying pan). When the oil is hot (350), drop the batter by the large spoonful into the oil. When the pancakes start to brown turn them over and brown on the other side, 2-3 minutes on each side. Remove from pan and drain on paper towels, keep warm in oven until all are done. May be enjoyed with Hummus or Tzatziki.

Madison Market Cauliflower & Seafood Chowder

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

½ head Newgate Farm Cauliflower, chopped bite sized
1 bunch Four Root Farm Red Torpedo Onions, red and green separated, Red cut in ½ and sliced, Green parts sliced into rounds
1-2 pounds Mixed Seafood from T.A.L.K. Seafood, cut bite sized (scallops, cod, halibut, salmon, shrimp, any or all that’s available)
1/2 gallon Beaver Brook Farm Raw Milk
Lovage or Tarragon or Dill from Two Guys from Woodbridge
¼ cup olive oil
2 tbsp Smoked Paprika
1 tbsp Sea salt or more to taste
2 tsp fresh ground black pepper or more to taste
½ cup olive oil or butter
½ cup flour

Make a roux in a small pot by warming the ½ cup olive oil or butter, adding the ½ cup of flour and cooking on a very low flame for about 5-10 minutes. Stir every minute, do not brown. (see below for a gluten-free version that does not include a roux).

Meanwhile, heat a heavy 4- or 5-quart Dutch oven over medium-low. Add ¼ cup olive oil and sauté the Red onion and cauliflower, keeping the pot covered and stirring every couple of minutes, breaking up the cauliflower until it is cooked through. Pour in the roux, and add the smoked paprika and a sprinkling of salt and pepper. Add the Milk and whisk almost constantly while you bring the chowder to a simmer on medium-low heat.

Once the chowder is simmering, add the seafood and fresh herbs and simmer for about 5-8 minutes more. Check for salt and pepper, enjoy!

Gluten Free Version

To make the chowder without a roux, increase olive oil for sauté to ½ cup and add additional ½ head Newgate Farm Cauliflower

In a heavy 4 or 5 quart Dutch oven on medium low heat sauté the red onion and cauliflower in 1/2 cup olive oil, covered, stirring every couple of minutes breaking up the cauliflower as you go until the cauliflower is cooked. Remove half this cooked mixture and puree in a food processor or with a stick blender.

Add the Milk to the remaining cauliflower and whisk almost constantly while you bring the chowder to a simmer on medium-low heat. Add the seafood, fresh herbs and pureed cauliflower and simmer about 5-8 minutes. Check for salt and pepper, enjoy!

Hidden Brook Gardens and Beaver Brook Farm Garlic Bruschetta

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

About 16 pieces

Wave Hill Baguette, sliced ¼ inch thick
Olive oil spray
1 Bunch Hidden Brook Gardens Young Garlic or Scapes cut in 4-6 inch pieces
4 ounces Beaver Brook Farm Ricotta
Sea Salt

Spray baguette pieces with olive oil spray and grill both sides in a hot grill pan. Spray cut garlic stems or scapes with olive oil spray and grill in a hot grill pan. Spread baguette toasts with ricotta. Coarsely chop the grilled garlic and top the ricotta with it and sprinkle with sea salt.

Beaver Brook Farm Ricotta with Honey and Sea Salt

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

A light dessert or first course.

2-4 oz. fresh Beaver Brook Farm Ricotta per serving
1-2 Tbl. Bee Happy Honey
Pinch coarse sea salt, such as Maldon sea salt
Native strawberries or other native fruit

Scoop a 2-4-ounce portion of ricotta onto a plate, drizzle with honey and sprinkle with salt. Pair with fresh berries or fruit for a more substantial plate.