Recipe of the Week


Stop by our Farm Market on Thursdays between 3 and 8 pm for these fine ingredients.

Spring is in full swing! Plants that hibernated all winter are growing leaves (some have already flowered) – a promise of fruit to come. Only when we slow down from life’s fast pace do we realize nature has hidden little gems in this green landscape. One of these hidden gems are stinging nettles. Stinging Nettle is an herb that is usually regarded as a weed because of the unpleasant stinging sensation when touched with bare skin. Beyond the possibilities of using them for flavoring, they also have a full range of health benefits from helping with allergies to relieving arthritis.

For this reason, we are featuring Cherry Valley Farms and their Full Nettle Jack cheese. They have taken an often overlooked herb and created a seasonal, well balanced cheese that showcases its crisp herbal qualities with hints of citrus. Don’t worry, the cheese won’t sting you! The Nettles are safe to touch after they have been cooked. This cheese is delicious on its own, paired with a light to medium body red wine, and especially when prepared with other ingredients like onions and mushrooms.



Nettle Jack Cheese

Nettle Jack and Mushroom Tart


Tart Dough:
2 1/2 cups all-purpose flour
3/4 cup cold butter, cut small.
2 tablespoons water

Pulse 2 1/2 cups flour and butter in a food processor until crumbly. Add 2 tablespoons water, and pulse 30 seconds or until dough forms a ball. Turn out onto a lightly floured surface.

Turn out dough onto a lightly floured surface. Roll into flat sheet and press into tart pan. Prick bottom with for and refrigerate 30 mins before baking. Bake 400F for 15-20 minutes or until crust is golden. Dough can be made 2 days ahead. It can be kept chilled, or frozen up to 1 month.

8 oz Portobello mushroom
2 TB olive oil
Salt and Pepper
4 oz Cherry Grove Farm’s full nettle jack cheese
4 oz Jams by Kim’s Roasted garlic and sweet onion jam
1 lemon for zesting

Cut mushrooms into thin strips. Heat sauté pan. Add oil and sauté mushrooms at med-high heat until they are cooked and most of the water that cooked out has evaporated. Cool.

Spread jam on tart shell. Evenly layer cooked mushrooms over jam. Shave (or grate) the cheese over mushrooms. Bake at 350F for 10 minutes or until tart is warm and cheese has melted. Let stand for 5 minutes and serve warm. Zest (or fine grate) lemon zest over top right before serving.

This recipe includes products from Cherry Grove Farm and Jams by Kim.

Cherry Grove Farm has been in the Hamill family since 1902. It is a diversified, sustainable dairy farm and creamery situated on 480 acres of woodland, wetland and pasture in Lawrenceville, New Jersey. They make award-winning farmstead cheeses from our grass-fed cows’ milk. Their commitment as a farm is to be transparent, to educate and engage with the community, reconnecting neighbors to the land and the source of their food.

Jams by Kim is an artisanal food company creating all natural Jams, Jellies and Preserves. While balancing creativity with tradition and authenticity, Jams by Kim is passionate about capturing real honest flavors in their Jams. In addition to single fruit flavors like Blackberry Jam and Tangerine Marmalade, Jams by Kim creates flavor combinations like Bartlett Pear and Strawberry Jam and Blueberry and Lemon Jam. Jams by Kim also creates unique Jams from vegetables, like Roasted Garlic and Sweet Onion Jam, and Tomato, Orange and Ginger Jam.


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