Chicken & Asparagus Sandwich
Fresh ingredients for a springtime meal. […]
Corn Gazpacho
This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition. 3 cups fresh corn kernels 2 medium sized yellow pepper 4 large yellow beefsteak tomatoes 2 shallots, peeled chopped ½ cup sherry vinegar 4 Tbsp. extra virgin olive oil kosher salt, to taste Cut the corn kernels off the cob. Deseed the peppers and quarter. Quarter the tomatoes. In a blender, pulse in small batches [...]
Gazpacho
A cold soup is a refreshing summer meal. Tomatoes are the main ingredient, but scallions and cucumbers give this soup body and bite.Serves 6 […]
Late Summer Heirloom Tomato Salad
We have more than 20 types of heirloom tomatoes to choose from in the farm store.They have wonderful names like Aunt Ginny’s Purple, Green Zebra and Marvel Stripe. These older tomato varieties are rich in history and flavor. […]
Panzanella
This salad is a refreshing combination of veggies made hearty with the bread croutons. A diced peach would add a flavorful topping to this dish. […]
Peach Pesto Panzanella Salad
Culinary educator and author, Rachel Weston, demonstrated this recipe at our Just Peachy Festival in 2018. The flavors of peach, basil and tomato all meld together for one perfect bite. […]
Preserving Tips! Produce Stays "Fresh-Picked" for Months
Everyone enjoys the “farm-fresh flavor” of Terhune Orchards produce. Lucky for us consumers, the process of food preservation is not all that complicated. Peaches, corn, tomatoes, blueberries, raspberries and blackberries, which are indescribably juicy and luscious, are also easy to freeze. Pick all you want and then just follow these simple directions. During winter, you’ll have welcome reminders of delightful summer days spent picking-your-own at Terhune Orchards! […]
Ratatouille
A great late summer dish, taking advantage of many of the season’s vegetables when at their peak. Serve hot or cold. Serves 6-8 […]
Salsa
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Scallops with Spinach and Tomato Sauce
Ingredients: 2 Tbsp olive oil kosher salt and freshly ground pepper, to taste 1 lb scallops 3 Jersey Fresh tomatoes, large, coarsely chopped 10 oz Jersey Fresh spinach, stems removed, thoroughly washed 1 garlic clove, minced 2 cups cooked rice 1 Tbsp fresh basil, chopped Directions: 1. Gently heat the oil and garlic in a large skillet over medium-high heat for 1 minute. Season the scallops with salt and pepper. Add to the pan and sear to golden brown on one side. Turn to cook the other side about 1 minute. Remove from the pan to a platter. 2. Add [...]
Stuffed Goya Squash
Thanks to Fadlou Shehadi, a Terhune customer from Princeton NJ, for this recipe. […]
Summer Jersey Caprese Salad
This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition. 4- 2ounce balls of Fresh Buffala Mozzarella 2 Easter egg radishes, thinly sliced 2 large Jersey tomatoes, sliced 8 grape tomatoes, halved 8 cherry tomatoes, halved 3oz garlic scapes, blanched and sliced 4oz English cucumbers, sliced 4oz lemon cucumbers wedges 8 leaves of fresh basil Balsamic vinaigrette ¼ cup white balsamic vinegar ½ cup extra [...]
Summer squash tart
This recipe uses zucchini but you can substitute goya, yellow squash, or patti pan for the same great results. […]
Tomato & Green Bean Pasta Salad
Serves: 6 […]
Tomato and Peach Salad with Goat Cheese
This colorful and simple salad works great as an appetizer, a side, or a light summer supper. […]
Tomato, Mozzarella & Grilled Fennel Salad
The combination of ripe tomatoes and fresh mozzarella is a summer classic; grilled fennel makes it new and exciting. Serve this as a first course, followed by an entrée of grilled fish. For easy entertaining, grill the fennel ahead of time and assemble the salad just before serving. Serves 4 1 large or 2 small fennel bulbs, scrubbed, feathery ends trimmed 1/3 cup extra virgin olive oil 2 Tbsp sherry vinegar coarse (kosher) salt and freshly ground black pepper 2 ripe tomatoes, cored, seeded and coarsely chopped 8 ounces fresh mozzarella cheese, sliced into thin rounds 1. Preheat the grill [...]
Winter Vegetable & Bean Stew
This hearty stew is great for chilly winter days. The oven roasting brings out the sweetness of root vegetables. With a side of bread, this makes a meal! […]
Zucchini Enchiladas
Swap zucchini for tortillas in this gluten- free twist on colorful enchiladas bursting with summer’s best flavors. Serve with rice and refried beans. […]
Zucchini, Tomato and Cheese Pie
This is a filling meal idea for a hot summer day. If you pre-bake the pie shell, sauté the zucchini and tomatoes ahead of time, all you have left to do is assemble the dish. […]