Muzzarelli Farms

💞𝐑𝐞𝐜𝐢𝐩𝐞: Winter Salad with Roasted Beets and Citrus 🎆Start the year on the right track with our brain-boosting 𝗪𝗶𝗻𝘁𝗲𝗿 𝗦𝗮𝗹𝗮𝗱 𝘄𝗶𝘁𝗵 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗕𝗲𝗲𝘁𝘀 𝗮𝗻𝗱 𝗖𝗶𝘁𝗿𝘂𝘀. 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. ✅𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐅𝐨𝐫 𝐭𝐡𝐞 𝐡𝐨𝐧𝐞𝐲 𝐯𝐢𝐧𝐚𝐢𝐠𝐫𝐞𝐭𝐭𝐞: 3/4 cup olive oil 1/4 cup apple cider vinegar 2 tablespoons water 2 tablespoons honey 1 teaspoon salt 1/2 teaspoon pepper 𝐅𝐨𝐫 𝐭𝐡𝐞 𝐫𝐨𝐚𝐬𝐭𝐞𝐝 𝐛𝐞𝐞𝐭𝐬: 2 large beets, stem ends removed and scrubbed well Olive oil, for drizzling Salt, for seasoning 𝐑𝐞𝐦𝐚𝐢𝐧𝐢𝐧𝐠 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬: 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) ✅𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 𝐌𝐚𝐤𝐞 𝐭𝐡𝐞 𝐯𝐢𝐧𝐚𝐢𝐠𝐫𝐞𝐭𝐭𝐞: Add all dressing ingredients to a non-reactive jar. Cover and shake vigorously to combine. Set aside until ready to use. 𝐑𝐨𝐚𝐬𝐭 𝐭𝐡𝐞 𝐛𝐞𝐞𝐭𝐬: 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. 💃🏻𝐄𝐧𝐣𝐨𝐲!

𝐂𝐮𝐬𝐭𝐨𝐦𝐞𝐫 𝐅𝐞𝐞𝐝𝐛𝐚𝐜𝐤: 𝐂𝐫𝐮𝐬𝐡𝐞𝐝 𝐒𝐰𝐞𝐞𝐭 𝐁𝐞𝐫𝐫𝐲 𝐓𝐨𝐦𝐚𝐭𝐨 𝐰𝐢𝐭𝐡 𝐁𝐚𝐬𝐢𝐥 "𝑫𝒆𝒍𝒊𝒄𝒊𝒐𝒖𝒔 𝑷𝒓𝒐𝒅𝒖𝒄𝒕. 𝑬𝒙𝒄𝒆𝒍𝒍𝒆𝒏𝒕 𝑪𝒖𝒔𝒕𝒐𝒎𝒆𝒓 𝑪𝒐𝒎𝒎𝒖𝒏𝒊𝒄𝒂𝒕𝒊𝒐𝒏." "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

🌼𝐂𝐨𝐮𝐧𝐭𝐝𝐨𝐰𝐧 𝐭𝐨 𝐒𝐩𝐫𝐢𝐧𝐠!🌱 𝐆𝐞𝐭 𝐞𝐱𝐜𝐢𝐭𝐞𝐝🥰𝐒𝐩𝐫𝐢𝐧𝐠 𝐢𝐬 𝐣𝐮𝐬𝐭 𝐚𝐫𝐨𝐮𝐧𝐝 𝐭𝐡𝐞 𝐜𝐨𝐫𝐧𝐞𝐫!🌸 🤔𝑊ℎ𝑒𝑛 𝑑𝑜𝑒𝑠 𝑠𝑝𝑟𝑖𝑛𝑔 𝑠𝑡𝑎𝑟𝑡? 𝐼𝑛 2025, 𝑡ℎ𝑒 𝑜𝑓𝑓𝑖𝑐𝑖𝑎𝑙 𝑓𝑖𝑟𝑠𝑡 𝑑𝑎𝑦 𝑜𝑓 𝑠𝑝𝑟𝑖𝑛𝑔 𝑖𝑠 𝑇ℎ𝑢𝑟𝑠𝑑𝑎𝑦, 𝑀𝑎𝑟𝑐ℎ 20. 𝑇ℎ𝑖𝑠 𝑑𝑎𝑡𝑒 𝑚𝑎𝑟𝑘𝑠 𝑡ℎ𝑒 𝑠𝑝𝑟𝑖𝑛𝑔 𝑒𝑞𝑢𝑖𝑛𝑜𝑥 𝑖𝑛 𝑡ℎ𝑒 𝑁𝑜𝑟𝑡ℎ𝑒𝑟𝑛 𝐻𝑒𝑚𝑖𝑠𝑝ℎ𝑒𝑟𝑒.🪻

𝐑𝐞𝐜𝐢𝐩𝐞: Baked Vegetable Frittata💕 𝗢𝘂𝗿 𝗲𝗮𝘀𝘆-𝗯𝗮𝗸𝗲𝗱 𝗩𝗲𝗴𝗴𝗶𝗲 𝗙𝗿𝗶𝘁𝘁𝗮𝘁𝗮 𝗶𝘀 𝗽𝗮𝗰𝗸𝗲𝗱 𝘄𝗶𝘁𝗵 𝗳𝗼𝗹𝗮𝘁𝗲, 𝗕 𝘃𝗶𝘁𝗮𝗺𝗶𝗻𝘀, 𝗮𝗻𝗱 𝗰𝗵𝗼𝗹𝗶𝗻𝗲, 𝗮𝗹𝗹 𝗼𝗳 𝘄𝗵𝗶𝗰𝗵 𝗯𝗲𝗻𝗲𝗳𝗶𝘁 𝗯𝗿𝗮𝗶𝗻 𝗵𝗲𝗮𝗹𝘁𝗵 𝗮𝗻𝗱 𝗻𝗲𝘂𝗿𝗼𝘁𝗿𝗮𝗻𝘀𝗺𝗶𝘁𝘁𝗲𝗿 𝘀𝘂𝗽𝗽𝗼𝗿𝘁. 𝗜𝘁'𝘀 𝗮 𝗹𝗼𝘃𝗲𝗹𝘆 𝗯𝗿𝘂𝗻𝗰𝗵, 𝗹𝘂𝗻𝗰𝗵, 𝗼𝗿 𝗱𝗶𝗻𝗻𝗲𝗿 𝗱𝗶𝘀𝗵 𝘄𝗶𝘁𝗵 𝗮 𝘀𝗶𝗺𝗽𝗹𝗲 𝘀𝗶𝗱𝗲 𝘀𝗮𝗹𝗮𝗱. 𝗚𝗼𝗼𝗱 𝗮𝗻𝗱 𝗴𝗼𝗼𝗱 𝗳𝗼𝗿 𝘆𝗼𝘂! 𝐹𝑒𝑒𝑙 𝑓𝑟𝑒𝑒 𝑡𝑜 𝑐𝑢𝑠𝑡𝑜𝑚𝑖𝑧𝑒 𝑡ℎ𝑒 𝑣𝑒𝑔𝑒𝑡𝑎𝑏𝑙𝑒 𝑐𝑜𝑚𝑏𝑜 𝑡𝑜 𝑦𝑜𝑢𝑟 𝑙𝑖𝑘𝑖𝑛𝑔. • 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 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 • 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 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. 𝐄𝐧𝐣𝐨𝐲! 💃🏻

𝐀 𝐂𝐨𝐳𝐲 𝐒𝐰𝐞𝐞𝐭 𝐏𝐨𝐭𝐚𝐭𝐨 𝐇𝐚𝐬𝐡 Whether you want a hearty brunch or a vegetarian dinner, this Mexican-accented spin on an American classic delivers. 𝐓𝐡𝐞 𝐂𝐡𝐞𝐟: 𝐌𝐚𝐫𝐜𝐨 𝐇𝐞𝐫𝐫𝐞𝐫𝐚 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. 𝐑𝐞𝐜𝐢𝐩𝐞: 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐚𝐧𝐝 𝐒𝐰𝐞𝐞𝐭 𝐏𝐨𝐭𝐚𝐭𝐨 𝐇𝐚𝐬𝐡 𝐖𝐢𝐭𝐡 𝐏𝐨𝐚𝐜𝐡𝐞𝐝 𝐄𝐠𝐠𝐬 Silky poached eggs add heft and brightness to a fresh, filling anytime-meal of mushroom and sweet potato hash. 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 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 ¾-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 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 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 ¼ 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 ¾ 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. —𝐴𝑑𝑎𝑝𝑡𝑒𝑑 𝑓𝑟𝑜𝑚 𝑀𝑎𝑟𝑐𝑜 𝐻𝑒𝑟𝑟𝑒𝑟𝑎 𝗘𝗻𝗷𝗼𝘆!

𝐑𝐞𝐜𝐢𝐩𝐞: 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. 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐅𝐨𝐫 𝐭𝐡𝐞 𝐜𝐫𝐚𝐧𝐛𝐞𝐫𝐫𝐲 𝐜𝐡𝐮𝐭𝐧𝐞𝐲: 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 𝐅𝐨𝐫 𝐭𝐡𝐞 𝐜𝐚𝐫𝐚𝐦𝐞𝐥𝐢𝐳𝐞𝐝 𝐨𝐧𝐢𝐨𝐧𝐬: 2 large sweet onions, thinly sliced 1 tablespoon butter 2 tablespoons olive oil 1/2 teaspoon salt 𝐑𝐞𝐦𝐚𝐢𝐧𝐢𝐧𝐠 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬: 1 wheel of good-quality brie 1 good-quality French mini-baguette, cut into 1/4" slices 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 𝐌𝐚𝐤𝐞 𝐭𝐡𝐞 𝐜𝐡𝐮𝐭𝐧𝐞𝐲: 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. 𝐌𝐚𝐤𝐞 𝐭𝐡𝐞 𝐜𝐚𝐫𝐚𝐦𝐞𝐥𝐢𝐳𝐞𝐝 𝐨𝐧𝐢𝐨𝐧𝐬: 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. 𝐓𝐨𝐚𝐬𝐭 𝐭𝐡𝐞 𝐛𝐫𝐞𝐚𝐝: 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. 𝐄𝐧𝐣𝐨𝐲!

🎆𝐇𝐚𝐩𝐩𝐲 𝐍𝐞𝐰 𝐘𝐞𝐚𝐫! 🎆 As we bid farewell to 2024, we want to express our heartfelt gratitude to our hardworking staff, farmers, incredible customers, and suppliers. 💯𝐀 𝐦𝐚𝐬𝐬𝐢𝐯𝐞 𝐬𝐡𝐨𝐮𝐭𝐨𝐮𝐭 𝐭𝐨 𝐨𝐮𝐫 𝐢𝐧𝐜𝐫𝐞𝐝𝐢𝐛𝐥𝐞 𝐬𝐭𝐚𝐟𝐟! 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!💕 💯𝐓𝐨 𝐨𝐮𝐫 𝐯𝐚𝐥𝐮𝐞𝐝 𝐜𝐮𝐬𝐭𝐨𝐦𝐞𝐫𝐬: 𝐓𝐡𝐚𝐧𝐤 𝐲𝐨𝐮 𝐟𝐨𝐫 𝐜𝐡𝐨𝐨𝐬𝐢𝐧𝐠 𝐮𝐬 𝐚𝐬 𝐲𝐨𝐮𝐫 𝐭𝐫𝐮𝐬𝐭𝐞𝐝 𝐟𝐫𝐮𝐢𝐭 𝐚𝐧𝐝 𝐯𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞 𝐩𝐚𝐫𝐭𝐧𝐞𝐫. 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.💕 💯𝐓𝐨 𝐨𝐮𝐫 𝐝𝐞𝐝𝐢𝐜𝐚𝐭𝐞𝐝 𝐬𝐮𝐩𝐩𝐥𝐢𝐞𝐫𝐬: 𝐓𝐡𝐚𝐧𝐤 𝐲𝐨𝐮 𝐟𝐨𝐫 𝐛𝐞𝐢𝐧𝐠 𝐭𝐡𝐞 𝐛𝐚𝐜𝐤𝐛𝐨𝐧𝐞 𝐨𝐟 𝐨𝐮𝐫 𝐛𝐮𝐬𝐢𝐧𝐞𝐬𝐬. 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! 🌱𝐆𝐑𝐎𝐖𝐄𝐑𝐒 𝐎𝐅 𝐒𝐏𝐄𝐂𝐈𝐀𝐋𝐓𝐘 𝐏𝐑𝐎𝐃𝐔𝐂𝐄🌱 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

💚𝐂𝐞𝐥𝐞𝐫𝐲 𝐭𝐚𝐤𝐞𝐬 𝐜𝐞𝐧𝐭𝐞𝐫 𝐬𝐭𝐚𝐠𝐞 𝐢𝐧 𝐭𝐡𝐢𝐬 𝐝𝐞𝐜𝐚𝐝𝐞𝐧𝐭 𝐬𝐨𝐮𝐩. 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. 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 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

𝐑𝐞𝐜𝐢𝐩𝐞: 𝐁𝐞𝐞𝐟 𝐏𝐢𝐜𝐚𝐝𝐢𝐥𝐥𝐨 𝐖𝐢𝐭𝐡 𝐀𝐝𝐨𝐛𝐨 𝐂𝐡𝐢𝐥𝐞𝐬 𝐚𝐧𝐝 𝐂𝐢𝐥𝐚𝐧𝐭𝐫𝐨-𝐆𝐚𝐫𝐥𝐢𝐜 𝐑𝐢𝐜𝐞 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 ½ cup chicken stock, plus more as needed 1 lime, halved, to season, plus extra for garnish 2 cups freshly cooked white rice ½ 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.