Recipe Box
Wondering how to make the very most of our fresh, home grown fruits and vegetables? Many of our favorite recipes have been passed down through five generations of Bader’s. From our family to yours…we hope you’ll enjoy using ingredients from our farm to make dishes that highlight the flavors of our produce and tempt your taste buds!

Pesto Sauce
1 cup olive oil
5-6 cloves garlic
2-3 bunches Basil leaves
black pepper
Romano cheese – 1 cup (hold this before serving)

Clean basil
Peel garlic
Pour the olive oil into a blender, add garlic cloves and pepper 
Blend, adding basil leaves a few at a time until everything is smoothly blended
If serving immediately, mix with the cheese and toss with hot cooked thin spaghetti or linguini
For future use, pour into an ice cube tray and freeze. 

1 cup of berries
1 cup of sugar

Cook over low heat
Place berry mixture in jars
Store in refrigerator

Potato Salad
Cook potatoes until done
Cool, peel and cut up
Add 1 large onion chopped
1/8 cup vinegar

Toss well

Cole Slaw
1 head cabbage cut up and shredded
a shredded carrot
¼ cup vinegar
Mayonnaise and sugar to taste

Pickled Peppers (any kind)
In a 1 gallon glass jar, add:
¼ cup kosher salt
peppers filled up to the neck of the jar
½ of the jar cold water
½ of the jar white vinegar
Put lid on the jar, mix, and do this for the first 3 days

Pickled Greens Tomatoes
1 gallon jar
In the bottom of a jar add ½ cup kosher salt
Wash tomatoes in cold water, take off the stems
fill ½ the jar with tomatoes
then add 1 head garlic cut up unpeeled
add ½ box (1 – 3/4 oz.) of pickling spice
Put in around the jar 3 pieces of celery. Put the rest of tomatoes in the jar up to the neck of jar. Fill water above neck of tomatoes, must fit in tightly, shake for the first 3 days and put away for 3-5 weeks.

*Pickles can be used in place of tomatoes; follow directions above, except are use dill instead of celery

Salmon Cake
1 lb. can of salmon, mashed finely
1 grated onion
¼ cup mitzo meal
2 eggs
drop of lemon juice
pepper, paprika and salt
Combine and fry in corn oil, until brown

Baked Frozen Fish
1 box frozen mixed vegetables
1 can mushroom soup (Campbells) “do not mix with water”
Combine and bake for 1 hour at 350 degrees

Grandma Bessie’s Red Horseradish
In a blender, combine 2 cans sliced beets
1 lb & ¼ horseradish (cut in small pieces)
2/3 cup vinegar
a little salt and sugar to taste
Makes 1 quart and 1 pint

Red Cabbage
Brown onions in corn oil
Shred in cabbage, apple, brown sugar and wine vinegar – simmer all together

Noodle Tuna Casserole
1 can tuna – drained and flaked
1 can mushroom soup
1 cup milk 
1 can drained peas
½ lb. cooked noodles

Combine the above in a casserole dish, cover with American cheese, sprinkle bread crumbs on top and bake at 350 degrees for ½ hour

Potato Knishes
1 pkg. flako
1 egg and a little water
Roll out thin, cut stripes and fill with potatoes & bake

Cucumber Salad
¼ cup sugar
¼ cup vinegar
¼ cup salad oil
¼ cup water
1 tsp. salt, garlic powder
1 head cabbage – shredded
2 cucumbers sliced
1 green pepper diced
optional - 1 chopped onion, 1 carrot sliced


290 Change Bridge Road      Pine Brook, NJ 07058      973-227-0294      973-464-5694
Monday - Saturday: 9:00am - 6:00pm, Sunday: 9:00am - 5:00pm
Pick Your Own Hours:
Beginning late July: Monday - Saturday: 9:00am - 5:00pm, Sunday 9:00am - 4:00pm

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