By / 19th July, 2015 / Uncategorized / Off

We signed up for a CSA (community supported agriculture) box share this year through Honeybrook Organic Farm in Pennington & Chesterfield, NJ (

We love the idea of supporting a New Jersey farm and incorporating local, organic, super-fresh produce into our breakfast menu.  We’re thrilled with it!

This week we received the most abundant box so far.  We got chard, beets, summer squash, cucumber, onions, parsley, cantaloupe and more (picture below… look at the size of that beet!). Our minds have been racing with all of things we can make with the bounty each week.  Here are some of the ideas that we came up with recently…



Cucumber & Mint Cocktail


Handful of fresh mint (reserve some pretty springs for garnish)

2 medium cucumbers

2 lemons or limes (or one of each)

1 cup sugar

1 cup water

1 cup vodka

Bottle of club soda or tonic

  • First make the  mint simple syrup.  Bring water, sugar and the handful of fresh mint to a boil in a small saucepan. Turn off the heat and let it infuse for 20 minutes.  Remove the mint.
  • Meanwhile, peel the cucumbers, slice in half (long ways) and scrape out the seeds with a spoon. Roughly cut them into chunks and puree to a liquid in a food processor or blender. Pass the liquid through a sieve to get rid of any remaining seeds or peel.
  • Combine the cucumber puree and cooled mint simple syrup in a pitcher and squeeze in the juice of the lemons/limes
  • Add the vodka, stir and chill for at least an hour
  • Serve over ice, leaving plenty of room to top up the cocktail with tonic or club soda (depending on your taste!)
  • Lastly, garnish with some mint sprigs to make it look lovely 🙂


Turnip Crostini


Loaf of crusty bread or a baguette

2 radishes, sliced very thin (ideally with a mandolin)

8oz cream cheese

1/4 cup of chopped herbs (use whatever you have on hand… I used parsley, chives, dill, thyme and rosemary)

3 garlic cloves, smashed

Salt & pepper

  • Cut the bread into slices (about a 1/2 inch thick) and toast them on a sheet pan in the oven for about 5 minutes or until they start to feel a bit firm
  • Once toasted, rub the smashed garlic cloves all over the bread to add some great flavor
  • Spread each piece of bread generously with cream cheese and sprinkle the chopped herbs all over. Season with salt & pepper.
  • Top each slice with an thin, even layer of radishes and press down a bit so that everything sticks
  • Sprinkle a bit more chopped herbs on top and serve!

Over the past few weeks we’ve used our farm goodies to bake zucchini bread and whip up blueberry pancakes for guests. We’ve incorporated the amazing farm fresh eggs that we get from Puglisi Egg Farm (in Howell, NJ) to make chard & kale frittatas. And we’ve served perfectly ripe cantaloupe rolled up in prosciutto during our cocktail hour! It’s been a lot of fun experimenting with produce that we normally wouldn’t think to buy at the market.

Can’t wait to see what comes next week!