Muzzarelli Farms

??????????????: Winter Salad with Roasted Beets and Citrus ??Start the year on the right track with our brain-boosting ???????????? ?????????? ???????? ?????????????? ?????????? ?????? ????????????. Loaded with antioxidant-rich vitamin C and good-for-you leafy greens, this gorgeous salad is crunchy, slightly sweet, and satisfying. It's great for a vegetarian main or can be served in smaller portions alongside grilled chicken or fish. ??????????????????????? ?????? ?????? ?????????? ??????????????????????: 3/4 cup olive oil 1/4 cup apple cider vinegar 2 tablespoons water 2 tablespoons honey 1 teaspoon salt 1/2 teaspoon pepper ?????? ?????? ?????????????? ??????????: 2 large beets, stem ends removed and scrubbed well Olive oil, for drizzling Salt, for seasoning ?????????????????? ??????????????????????: 6 ounces watercress 1/4 red onion, thinly sliced 1-2 oranges (depending on the size), peeled and sectioned 4 ounces blue cheese, crumbled (you can also use feta for this recipe) 1/2 cup walnut halves 1/4 cup pomegranate arils (optional) ????????????????????? ???????? ?????? ??????????????????????: Add all dressing ingredients to a non-reactive jar. Cover and shake vigorously to combine. Set aside until ready to use. ?????????? ?????? ??????????: Preheat your oven to 400 F. Place each beet on a piece of foil; drizzle with olive oil and season with salt. Fold the foil up tightly around the beets. Place the foil packets on a baking sheet and roast for 45-60 minutes (depending on the size and freshness of the beets). Remove the beets from the oven and set aside to cool. Once cool enough to handle, unwrap the beets, peel the skins off with your hands, and then slice. To assemble the salads, arrange the watercress on two serving dishes. If using, add the onions, beet slices, orange segments, cheese, walnuts, and pomegranate arils. Drizzle with vinaigrette and serve immediately. ??????????????!

???????????????? ????????????????: ?????????????? ?????????? ?????????? ???????????? ???????? ?????????? "?????????????????? ??????????????. ?????????????????? ???????????????? ??????????????????????????." "I would like to express my sincere gratitude for making good with regard to my online order. In fact, you exceeded my expectations, and your response was over the top. Thank you for your commitment to satisfy your customers. I will definitely place another online order in the near future. Aside from your excellent customer service, the Sweet Berry Tomato with Basil was delicious and the perfect ingredient for my Seafood Linguine Marinara." ~Bill

???????????????????? ???? ????????????!?? ?????? ???????????????????????????? ???? ???????? ???????????? ?????? ????????????!?? ????????? ???????? ???????????? ??????????? ???? 2025, ????? ???????????????? ?????????? ?????? ???? ???????????? ???? ???????????????, ????????? 20. ??????? ???????? ?????????? ????? ???????????? ?????????????? ???? ????? ??????????????? ???????????????????.??

????????????: Baked Vegetable Frittata?? ?????? ????????-?????????? ???????????? ???????????????? ???? ???????????? ???????? ????????????, ?? ????????????????, ?????? ??????????????, ?????? ???? ?????????? ?????????????? ?????????? ???????????? ?????? ???????????????????????????????? ??????????????. ????'?? ?? ???????????? ????????????, ??????????, ???? ???????????? ???????? ???????? ?? ???????????? ???????? ??????????. ???????? ?????? ???????? ?????? ??????! ???????? ???????? ???? ?????????????????? ????? ?????????????????? ?????????? ???? ???????? ????????????. ? ?????????????????????? 9 large eggs 1/4 cup heavy cream or half-and-half 1 cup shredded jack or cheddar cheese 1 tablespoon olive oil 1 small red onion, cut into wedges 8 ounces brown mushrooms, sliced in half 1 bell pepper, seeded, cored and thinly sliced 8-10 stalks broccolini, tough ends removed and sliced in half lengthwise 1/2 teaspoon each salt and pepper ? ???????????????????? Preheat your oven to 350 F. Heat oil in a large, nonstick skillet to medium-high on the stovetop. Add onion wedges, mushrooms, and bell pepper to the pan. Cook, flipping every 3 minutes, until the edges of the vegetables begin to brown. Once browned, remove vegetables from heat and set aside. Add eggs, cream or half-and-half, salt and pepper to a mixing bowl and whisk to combine. Add cheese and fold gently to combine. Spray an 8"x8" glass baking dish with cooking spray. Add egg mixture to dish. Place veggies into the egg mixture, gently pressing them down to half, and immerse them into the egg mixture. Bake until eggs are set in the middle, about 25-35 minutes. Allow frittata to cool for a few minutes before serving. ??????????! ????

?? ???????? ?????????? ???????????? ???????? Whether you want a hearty brunch or a vegetarian dinner, this Mexican-accented spin on an American classic delivers. ?????? ????????: ?????????? ?????????????? This is the sort of vegetable-forward dish Chef Marco Herrera can get behind: dimensional, filling, layered. To ensure it satisfies carnivores, too, he sears the mushrooms hot and fast, deepening their flavor with caramelization. The rest is easy: Cook the sweet potatoes until tender and return the crispy mushrooms to the pan. A hit of garlic introduces heat. To finish, poached eggs lend heft and, their yolks, an instant golden sauce. Prefer fried? That’s fine, too: The chef says proceed however you choose. ????????????: ???????????????? ?????? ?????????? ???????????? ???????? ???????? ?????????????? ???????? Silky poached eggs add heft and brightness to a fresh, filling anytime-meal of mushroom and sweet potato hash. ?????????????????????? 5-6 tablespoons olive oil, plus more as needed 1 pound oyster or shiitake mushrooms, stemmed and torn into 1-inch pieces Kosher salt 1 medium yellow onion, finely diced 4 cups peeled and ?-inch diced sweet potatoes (from about 2 sweet potatoes) 2 cups frozen corn, thawed 4 scallions, white and light green parts, thinly sliced 3 cloves garlic, minced 4 eggs 4 tablespoons crumbled cotija or feta cheese ???????????????????? Place a large skillet over high heat. Add 2 tablespoons oil. Once hot, add mushrooms. Cook in batches if necessary to avoid overcrowding. Sear for about 3-5 minutes, then flip and sear the other side. Transfer to a plate and season with salt. Reduce heat to medium and add enough oil to a slick pan, about 2 tablespoons. Add onions and season with salt. Cook onions until soft but not colored, 3-4 minutes. Add sweet potatoes, a pinch of salt, and ? cup water. Cover and cook until the largest piece of potato is tender, about 10 minutes. Add water if needed so the pan doesn’t dry before the potatoes cook through. Uncover and stir in corn, 1-2 tablespoons oil, and ? of the scallions. Sauté until liquid cooks off and corn warms through. Return mushrooms to pan and stir in garlic, cooking until fragrant, about 1 minute. Season with salt. Meanwhile, fill a wide pot with about 3 inches of water. Set over medium-high heat and bring to a gentle simmer. Reduce heat to low so the water barely trembles, then crack in two eggs. Poach until whites set, but yolks remain runny, 2-3 minutes. Carefully remove eggs with a slotted spoon, blot dry, and set aside. Bring water back to a simmer and repeat with the remaining eggs. To serve, plate hash, top with eggs, and scatter crumbled cheese over top. Garnish with remaining scallions. —?????????????? ???????? ?????????? ?????????????? ??????????!

????????????: Caramelized onions and cranberry chutney These festive little appetizers will have guests thinking you spent hours preparing them, but they're quick and easy to assemble. When we serve them, they're always a hit at holiday get-togethers, and there are never any leftovers! This recipe makes 18-20 crostini, but can easily be doubled. ?????????????????????? ?????? ?????? ?????????????????? ??????????????: 1 pound fresh or frozen cranberries 1 small apple, peeled, cored, and chopped (we used Granny Smith) 1/2 cup raisins 1 cup white sugar 1/2 cup packed brown sugar 1 cup water Juice and zest from 1 large orange 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves ?????? ?????? ?????????????????????? ????????????: 2 large sweet onions, thinly sliced 1 tablespoon butter 2 tablespoons olive oil 1/2 teaspoon salt ?????????????????? ??????????????????????: 1 wheel of good-quality brie 1 good-quality French mini-baguette, cut into 1/4" slices ???????????????????? ???????? ?????? ??????????????: In a large saucepan, combine cranberries, sugars, water, orange zest, juice, and spices and simmer on medium for 15 minutes, until the cranberries pop. Add apples and raisins and simmer for 15 minutes more, until the chutney thickens. Remove from heat and refrigerate, covered, in a non-reactive container for at least 4 hours and up to one day. ???????? ?????? ?????????????????????? ????????????: Heat a large, heavy-bottomed skillet to medium. Add butter, oil, and onions. Sauté for 30-45 minutes, stirring occasionally, until onions soften and turn a deep golden color. Season with salt, remove from heat and bring to room temperature. ?????????? ?????? ??????????: Before assembling the crostini, preheat your oven to 375 F. Place bread slices on a large baking sheet and bake for 5-6 minutes, flipping the bread halfway through cooking. The bread should be toasted but not burnt; keep your eyes on the bread as it goes from a nice toasty brown to black and charred quickly. Once the bread slices are toasted, remove from oven. Place a slice of toasted bread on your work surface to assemble the crostini. Spread about a tablespoon of brie onto the bread, then top with a spoonful of caramelized onions and chutney. Repeat until all bread is used. Serve immediately. ??????????!

???????????? ?????? ????????! ?? As we bid farewell to 2024, we want to express our heartfelt gratitude to our hardworking staff, farmers, incredible customers, and suppliers. ???? ?????????????? ???????????????? ???? ?????? ???????????????????? ??????????! From our farm managers, who ensure our operations run smoothly, to our field workers, who tirelessly work to deliver the best produce, your hard work, passion, and dedication have kept our farm thriving, even during challenging times. Thank you for helping keep farmers farming and staying strong!?? ?????? ?????? ???????????? ??????????????????: ?????????? ?????? ?????? ???????????????? ???? ???? ???????? ?????????????? ?????????? ?????? ?????????????????? ??????????????. Your support and loyalty have been the driving force behind our success. As we look forward to serving you in Spring 2025, we are excited to bring you the highest quality produce and exceptional service.?? ?????? ?????? ?????????????????? ??????????????????: ?????????? ?????? ?????? ?????????? ?????? ???????????????? ???? ?????? ????????????????. Your unwavering commitment to excellence and innovation has been instrumental in helping us deliver the best produce to our customers.?? As we enter 2025, we wish for a year filled with abundant harvests, flourishing growth, and endless fresh fruit and vegetable availability for our customers. May our crops be bountiful. Cheers to a fantastic year ahead! ???????????????? ???? ?????????????????? ???????????????? For information on Muzzarelli Farms harvesting schedules for 2025, wholesale buyers, bulk orders, foodservice, and contract growing, please get in touch with Charlie Muzzarelli at (856) 207-1037 Muzzarelli Farms Inc. 3460 Oak Road Vineland, New Jersey 08360 www.muzzarellifarms.com

?????????????? ?????????? ???????????? ?????????? ???? ???????? ???????????????? ????????. This creamy soup features a double dose of celery by incorporating fresh vegetables and celery seeds. Apples and white beans add hints of sweetness and protein, respectively, while butter and heavy cream contribute richness. Serve with dinner rolls or crusty bread to make it a complete meal. Storage: Refrigerate for up to 4 days. ?????????????????????? Servings: 4-6 (makes about 9 cups) 2 tablespoons extra-virgin olive oil, plus more for serving 1 1/2 teaspoons celery seeds 1 bunch celery (2 pounds), chopped, plus leaves reserved for serving 2 medium Honeycrisp apples (12 ounces total), peeled, cored and chopped 1 medium yellow onion (7 ounces), chopped 4 garlic cloves, chopped 1/2 teaspoon fine salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 4 cups of no-salt-added or low-sodium chicken or vegetable broth or stock One (15.5-ounce) can of no-salt-added or low-sodium white beans, such as cannellini or Great Northern, with their liquid 4 tablespoons unsalted butter 1/2 cup heavy cream Chopped roasted pistachios for serving

????????????: ???????? ?????????????????? ???????? ?????????? ???????????? ?????? ????????????????-???????????? ???????? Simple and soulful, this dish of herb-flecked rice and silky, seasoned beef picadillo is Mexican family food at its finest. Ingredients 2 tablespoons canola oil 1 cup finely chopped yellow onion 7 cloves garlic, minced 4 canned chipotles in adobo, roughly chopped 3 tablespoons minced sun-dried tomatoes 1 pound ground beef Kosher salt and freshly ground black pepper Pinch of ground chile de árbol or red pepper flakes, optional 3 cups thinly sliced spinach or kale leaves, roughly chopped ? cup chicken stock, plus more as needed 1 lime, halved, to season, plus extra for garnish 2 cups freshly cooked white rice ? cup minced cilantro, plus extra for garnish Directions Heat oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 3-4 minutes. Add all but 1 teaspoon of the minced garlic, chipotles in adobo, and sun-dried tomatoes. Cook until garlic is fragrant but not colored, 2-3 minutes. Add beef, breaking it up with a spoon while stirring. Season with salt, pepper, and chile de árbol, if using. Sear until beef browns in spots, about 6 minutes. Add spinach and stir until wilted. Add stock and bring the liquid to a simmer. Cover, reduce heat to low, and cook until beef is tender and flavors meld, for 15-20 minutes—season with salt, pepper, and a squeeze of lime juice.