Recipe of the Week: Winter Squash Ice Cream

Recipe by: Chef Josh Falzone

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Autumn is here and I have to tell you,  I am excited! I love how the crisp morning air contrasts the warmth of my morning coffee. However, every year the real beauty of this season that inspires me is how the cool mornings give way to hot afternoons. It is how we have both summer and cool weather crops. I wanted my recipe this week to celebrate the beauty of both seasons. With that said, I am presenting an ice-cream recipe using acorn squash from Dogwood Farms and Pecan Butter from bon Sweet Treats. Personally, I like to finish mine with some candied pecans for a little crunch on top.

Winter Squash Ice Cream With Pecan Swirl: 

4 acorn squash

4 oz Butter, melted

16 egg yolks

1 lb light brown sugar

2 quarts heavy cream

2 quarts milk

1 TB vanilla extract

4 tsp salt

1 TB ground cinnamon

2 tsp ground all spice

Cut squash in half and remove seeds. Brush cavity with butter and roast squash at 350F for about 1 hour or until tender. Remove flesh from shell and place in blender with melted butter. Blend until smooth, take some milk from ice cream base if needed to thin squash puree. Cool.

Whisk sugar and yolks to ribbons. Heat cream, milk, vanilla, and hard spices on the stove. Temper milk and eggs and put back on stove and cook until 170 F. Stir in squash mixture. Strain and cool down in ice bath. After spinning ice-cream, swirl in pecan butter and freeze.

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Farm Market Recipe of the Week: Warm Potato Salad

 

Potatoes are starting to be harvested at Dogwood Farms. They grow a handful of varieties which makes for a flavorful and colorful potato salad. This potato salad is perfect for the fall and it can be served warm or cold, although I prefer it warm. It is vinegar and mustard based dressing which means it is both gluten and dairy free. This recipe is vegetarian (and the samples at the market will be vegetarian also), but feel free to add bacon or even just substitute bacon fat for the olive oil.

2 lbs potatoes

8 oz olive oil

4 oz apple cider vinegarImage result for potato

2 oz whole grain mustard

2 whole shallots

1 bunch chives

Salt and pepper

 

Put whole potatoes in a pot and cover with cold water. Boil on the stove over high heat and cook just until fork tender. Drain water and cool potatoes in the refrigerator while still whole. This helps keep the inside of the potato intact. Once cool, cut into small cubes. Whisk vinegar with mustard. While whisking, slowly add oil. Whisk in shallots and chives. Season to taste with salt and pepper.

See you Thursday afternoon at the Duke Farms’ Farm Market!

Recipe from Chef Josh Falzone.

 

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Farm Market Recipe of The Week: Vietnamese Spring Rolls

School has started, and summer break is over. The summer crops, however, are still going strong. This week we are going to use our farm-fresh produce in Vietnamese Spring Rolls. Traditional spring rolls incorporate raw vegetables and delicately cooked seafood and served with Peanut Dipping Sauce. Harvest Moon’s pea shoots, sweet peppers, and ginger get a chance to be in the spotlight in this refreshing summer dish. For the sauce, we are using peanut butter from bon Sweet Treats. Visit the farm market at Duke Farms (1112 Dukes Parkway West, Hillsborough, NJ) on Thursdays from 3 pm to sundown for your ingredients.

Visit the farm market at Duke Farms (1112 Dukes Parkway West, Hillsborough, NJ) on Thursdays from 3 pm to sundown for your ingredients.

 

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Circular Rice Paper

Rice Vermicelli – cooked and cooled

Cooked Shrimp – butterflied

Pea Shoots

Carrots – shredded

Sweet Peppers – thinly sliced

Scallions – thinly sliced

Cilantro

Basil

Soak rice paper in very warm water until soft. Lay flat on cutting board. Place the ingredients in a small rectangular area in the center of wrapper. Lay a couple herb leaves. Lay butterflied shrimp. Lay pea shoot, carrots, peppers, and scallions. Fold bottom of wrapper over ingredients. Firmly roll 3/4 of the way, fold both sides in and finish rolling to end. Cover with damp cloth, when ready to serve, slice and dip in peanut dipping sauce.

Dipping Sauce:

1 TB minced ginger

1 garlic clove

4 oz creamy peanut butter

1 TB reduced-sodium soy sauce

2 oz sweet chili sauce

2 limes lime zest and juice

Add all ingredients together in blender and mix until smooth.

Oh! And one more thing – want to taste more yummy local food? Register soon for our October 5, 2016 Farm to Fork Tasting. Tickets go fast! https://www.eventbrite.com/e/fall-farm-to-fork-tasting-event-tickets-27049129675 

Recipe by Chef Josh Falzone

 

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Farm Market Recipe of the Week: Shishito and Celery Salad

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This week we are featuring organic produce from Dogwood Farms: Shishito sweet peppers, which can be occasionally spicy, and fresh picked celery. In addition, we are featuring olive oil from Patricia & Paul. I made a simple salad with them, a refreshing meal for lunch, or a starter for dinner.

Shishito Pepper and Celery Salad:

1 pint Shishito peppers
1 head celery
Canola Oil
1 white onion
1 lemon
Extra Virgin Olive Oil
Salt and Pepper
1 head frisee

Lightly toss Shishito peppers with canola oil and salt. Char over a charcoal grill. Slice onions, brush with oil and grill. Let cool. Finely dice peppers and onions. Slice celery. Mix together. Zest and squeeze lemon over ingredients. Drizzle with olive oil and season with salt and pepper. Cut frisee and mix in before serving.

Recipe by Chef Josh Falzone

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Duke Farms’ Community Garden donates over 2,000lbs of produce to Local Food Banks

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For the second year in a row, Duke Farms’ Community Garden has collected produce from our gardeners to donate to local food banks. Last year we were able to over 1500lbs of produce by season’s end. Thus far, this year’s total is currently 2100lbs with at least six more weeks to go!

Twice weekly we hold a donation day, where gardeners give excess produce from their individual plots. In addition, Duke Farms and volunteers tend to seven “Giving Gardens” dedicated solely to this program. We work closely with the following food banks and shelters, and encourage the community at large to support these fantastic organizations:

Safe and Sound Somerset
Food Bank Network of Somerset County
Hillsborough Food Bank
Feeding Hands
Agape House

For more local, state-wide and national food pantry locations please visit: FoodPantries.org

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Thanks to all of our gardeners and volunteers for making this season so successful! Special thanks to volunteer docents Susan Litner and Susan Spagnola for leading the coordination of this massive effort.

Duke Farms Community Garden Mission & Vision
Duke Farms opened a 240-plot Community Garden in Spring 2011 to provide people with the opportunity to grow healthy produce in a way that is friendly to the environment. To meet increased demands for space, the garden was expanded to 462 plots in 2014 and is now the largest allotment-style community garden in the country. Our gardeners practice organic, sustainable methods such as no-till gardening, building soil biology and the use of natural mulches for water conservation. Visit our webpage for more information.

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Duke Farms Student Conservation Association (SCA) Interns, Summer 2016

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Introduction by Kirsten Holt, Manager of Education & Interpretation

Each summer Duke Farms partners with the Student Conservation Association to host residential interns on site.  With these interns comes fresh ideas, an enthusiasm for the environment, and a chance to provide young conservationists the tools to find their way in the field.  The 16-week program focuses on environmental education, natural resources, and agriculture.  They are here to learn, to make an impact, and to interpret the Duke Farms’ ecology to our many visitors. You may see them removing invasive species, educating weekend visitors, or putting countless hours into preparing for our summer festivals.  They’re an integral part of our summer operation and at the end of every season is an opportunity to see each one of them get a step closer to their dream career.

Danielle

Danielle Rose is a recent graduate from California Lutheran University with a degree in Environmental Science and minors in Music and Geology. She loves to travel, to play soccer, and to explore the outdoors.

“The Student Conservation Association (SCA) and AmeriCorps have provided me with this unique opportunity to fly across the country to work as an Education Intern here at Duke Farms. Through this position, I have been able to explore a new biome, encourage environmental stewardship, and learn more about working in the environmental science field. While here, I not only saw my first ever flashing firefly, but I was able to learn all about this mysterious organism while preparing for Duke Farm’s Firefly Festival. Being able to impact and educate over 1,300 individuals who attended this event was incredible and it is something that I will always remember. Working on this project showed me how one small organism can unite so many people and has further confirmed my passion for conservation. One of my favorite parts of this internship was our team-building trip to Sedge island, where I was able to learn about the island ecosystem, bond with my coworkers, and see diamondback terrapins nesting along the shore. This position allows me to share my love for the environment with others and also enables me to expand my knowledge of invasive species management, vegetation monitoring, and sustainable agriculture.”

Beth 2

Beth Wasserman graduated from Rutgers University in 2014 and begins her studies at Montclair State University this fall for an MA in Sustainability Science. This is her third summer working through the SCA program at Duke Farms.

“Working at Duke Farms has been an invaluable experience. I was an Education Intern during the summer of 2014 and couldn’t wait to come back again this summer. I have learned so much about wildlife ecology and I am always eager to share my knowledge with visitors. Teaming up with my fellow SCA Education Interns and the Duke Farms staff, I have been able to help run weekend education programs and large-scale festivals for visitors of all ages. The hard work we put into these programs is well worth it when you see a child’s face light up with excitement over our various activities. I’ve also enjoyed attending programs offered through Duke Farms. I have learned about urban farming practices, kayaked through the Sedge Island estuary, and met birds of prey being rehabilitated by Delaware Valley Raptor Center. These experiences are something I will hold onto during all of my future pursuits.”

Lina

Lina Mann is a recent graduate from St. Mary’s College of Maryland where she studied Environmental Studies, Anthropology, Museum Studies, and History. She is currently pursuing a career in Museums.

“Working as an SCA intern has been an amazing journey so far. What I love most about my role is the freedom I have to explore different projects and concepts I am passionate about. For example, each week I work with the other interns to develop weekend programming for our roaming education station table. My favorite one so far has been our table on the lake ecosystem of Duke Farms. This internship has also allowed me to gain experiences beyond my role in education. Through our natural resource days I get to learn about the plants and wildflowers on the property. I also get to participate in awesome programs and events that Duke Farms has to offer. I have gotten the chance to watch the banding of baby Kestrels, attend classes on canning and food preservation, and participate in the amazing Firefly Festival. One of my favorite things that Duke Farms offers is the community garden. For the first time, I get to grow my very own garden. This year I am growing tomatoes, swiss chard, watermelon, basil, cilantro, leeks, broccoli, eggplant, peppers, and cucumbers. The photograph below is me with my very first cucumber!”

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Sara DiVito recently graduated from Ramapo College of New Jersey with an environmental studies degree. With her degree she hopes to become an interpretive park ranger.

“My time at Duke Farms thus far has been a flurry of new experiences. I have learned so much – something new every day, at the very least. Although I initially applied to be a natural resources intern, I have been fortunate enough to be able to participate in the educational and agricultural aspects as well. I have worked at both Dogwood and Harvest Moon Farm, weeding and harvesting and cleaning – doing so has provided me with a more thorough understanding of our food system as well as deepened the respect I have for farmers. I have learned about many of the invasive plant species that can be found in New Jersey and have helped lessen their impact on the property’s ecosystems by removing and properly disposing of them. Each week, the other interns and I choose a topic to research and then share with visitors that weekend at “Education Stations” situated throughout the property; more often than not, I learn as much as I teach. This was also the case during the Firefly Festival when I had such a wonderful time swapping stories with visitors of all ages that three hours felt more like fifteen minutes. I have re-learned how to ride a bike, went kayaking and clamming for the first time in my life during a team-building trip to the beautiful Sedge Island, and can now identify many wildflower and bird species native to this region. One of my goals for the remainder of my internship is to learn how to identify as many tree species as I possibly can. I am so grateful that I have been able to spend the summer immediately following my graduation from college not just growing, but thriving, in a place like this, and to say I am excited to see what these next few weeks will bring would be an understatement!”

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Farm Market Recipe of the Week: Tomato Chutney

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These last few weeks I’ve been discussing various methods of preserving produce – this is not because I prefer canned vegetables over fresh, but because I prefer to know where my food comes from in the winter months. I may sound antiquated when I suggest buying most of your produce year-round from your local farmer, but it is possible! Our farmers are already looking into farming lettuce in the greenhouse this winter to supplement their storage vegetables. When you combine these practices, your pantry will be a beautiful showcase of produce offered this season.

Personally I can’t get enough of eating a fresh-picked tomato, still slightly warm from the heat from the field, with the smell of tomato vines on my fingers. But let’s be realistic, tomatoes are pouring in from the fields faster than we can eat them, but they won’t last all winter. So I like to pick my favorite heirloom tomatoes from Harvest Moon and make a chutney so I can enjoy the flavor year round. Tomato chutneys are amazing on tarts, flatbreads, or even a slice of toasted bread.

Tomato Chutney:

4 lbs fresh tomatoes, chopped
Olive Oil
2 Spanish onions, julienne
4 cloves garlic, thinly sliced
2 TB Salt
Ground Black Pepper
1 cup apple cider vinegar

Sweat onions, garlic, salt and pepper in olive oil over med-low heat stirring slowly. This should take at least ten minutes. Add a little water if needed to keep from getting color. When done, onions should be translucent and sweet. Add tomatoes and cook down until most of the liquid evaporates. Add vinegar, and continue cooking until evaporated. This is the part of the recipe I leave to you to create. Try adding fresh herbs, or cumin and mustard seeds. Even chili peppers or fennel seeds. I personally like to make a couple different chutneys with different tomatoes.

Recipe by Chef Josh Falzone

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Farm Market Recipe of the Week: Pickled Okra

okra

One of the trends we see in farming is that when something is in season, we get more than we need. The rest of the year it is imported from somewhere else. How do you handle this when trying to eat locally, and support local organic farmers? The answer lies in how people used to do it before global trading was a reality – by pickling, curing, or drying.
This week I am presenting a recipe for pickled okra. My hope is to introduce a new way to prepare it and encourage ways to use local produce year round.
Pickled Okra:

2 pounds fresh okra
2TB sliced hot peppers
4 cloves garlic
4 sprigs fresh dill
4 black peppercorns
3 cups water
1 cup vinegar
3 TB salt
1 TB cane sugar

Boil canning jars and lids. Divide okra, peppers, garlic, and dill evenly between mason jars. Boil water, vinegar, salt, pepper, and sugar. Pour over ingredients until covered and ½ inch from the top. Seal jars and put in hot water bath for 10 minutes.

Recipe by Chef Josh Falzone

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Monarch Migration: Tagging and Mapping

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by Jim Hanson, Manager, Digital Media & GIS

Cool summer nights remind us that fall is soon approaching. For many birds and insects, this means preparing for migration to overwintering sites in southern, warmer climates. Monarch butterflies are part of this group, and at Duke Farms they are just emerging from their pupae. This new group of butterflies are created differently from the ones that laid them during the summer as they are built for strenuous flight. Changes in daylight and temperature during this time of year trigger them to head south.

Throughout the country, scientists and volunteers use tags to track Monarch movement. Tags are placed on the wings of newly emerged Monarchs before they make their journey. They capture butterflies along their migration path and record the unique identity number on the tag. This method provides scientists empirical evidence of the Monarch’s immense migration and helps develop current maps of their migration corridors.

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None of this research would be possible without the assistance of citizen scientists. Anyone can volunteer to help track the movement of these beautiful butterflies! If you are interested in learning more about becoming a Monarch tagger please visit the MonarchWatch website. Also, join us for our Monarch & Meadow Fest on August 20 @ 10am to 2pm where we will be tagging monarchs that are currently in pupae inside our Orientation Center.

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Farm Market Recipe of the Week: Salsa Verde-Tomatillo Salsa

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Tomatillos, like tomatoes, are technically a fruit in the nightshade family. They are mostly known for being the key ingredient in salsa verde, a Mexican staple. They ripen to a variety of colors: green, yellow and even purple. Their flavor is tart, crisp, and slightly sweet. Although first cultivated in Mexico, they are now commonly seen all over North America. For this recipe, I am featuring tomatillos from Harvest Moon Organic Farm and Molten Melon Hot Sauce from Hot Sauce 4 Good. Try this delicious tomatillo salsa on a summer night with grilled shrimp or sea scallops.

Salsa Verde: Tomatillo Salsa

2 cups chopped tomatillos (remove husks first)
2 limes, zested and juiced
1 TB roasted garlic olive oil
1 tsp Molten Melon Hot Sauce (add more to taste)
Salt + Pepper
2 TB chopped cilantro
1 TB chopped chives

Mix all ingredients in a bowl. Using a stick blender, rough puree approximately half of the salsa. Salsa is best refrigerated for at least two hours.

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