Chicken Salad Sandwich
Grilled Vegetable Panini- zucchini, yellow squash, portabella mushrooms, tomatoes and herb mayo on a ciabatta roll
Chicken Sausage Sandwich- Sauteed peppers, onions, and mozzarella cheese
Grilled Griggstown Chicken Sandwich- marinated chicken, lettuce, tomato and onion
Turkey Burger Sliders
Chilled Cucumber and Pea Soup
Greek Salad- olives, tomatoes, cucumbers, red onions and feta cheese
Carrot Salad- lime and mint
Grilled Corn- with herb butter
Serves 6 to 8
2 medium sized Italian Eggplant
1/3 cup olive oil
1 pound fresh mozzarella, cut into thin slices
2 cups fresh tomato marinara sauce
3/4 cup freshly grated parmesan cheese
Finely milled sea salt and black pepper to taste
3 tbs shredded fresh basil
Preheat the grill.
Wash and trim away the stem ends of the eggplants. Slice the eggplants lengthwise into approximate ¼” thick rounds. Arrange the slices on a large platter and drizzle with a bit of the olive oil and sprinkle with salt. Arrange the seasoned slices on the hot grill and cook until the slices begin to brown and become tender but not crisp. While grilling brush the eggplant slices with a bit more olive oil as needed. Remove the tender cooked slices of eggplant from the grill and arrange half of the slices in the bottom of a 13″ x 9″ baking dish. Top with half of the mozzarella slices and spoon half of the marinara sauce evenly on top. Assemble a second layer of eggplant, marinara sauce and mozzarella and sprinkle with the parmesan to finish. Cover with foil and bake in a 350 oven until bubbly hot throughout. Top with the fresh basil and serve hot.
Serves 8 as a side or 4 as a main dish
This recipe also works well with yellow summer squash and or the nice little round variety of zucchini.
4 medium sized zucchini
¼ cup olive oil
1 yellow onion, peeled and chopped
2 small cloves garlic, peeled and minced
1 medium tomato, coarsely chopped
3 tbs shredded fresh basil
¾ cup bread crumbs
8 ounces fresh mozzarella cheese, cut into small dice
1/3 cup freshly grated parmesan cheese
Salt and pepper to taste
Preheat the oven to 375 degrees.
Wash the zucchini. Trim and discard the stem and blossom ends. Cut in half lengthwise and using a melon baller or small ice cream scoop carve and reserve the center meat of the squash creating a uniform well or boat with about a 1″ thick shell. Coarsely chop the inside meat and heat the olive oil in a medium sized sauté pan. Add the onion and sauté until tender and just beginning to color. Add the chopped zucchini and garlic and continue to sauté until tender and fragrant, 3-5 minutes. Transfer to a medium sized bowl to cool. Meanwhile arrange the zucchini boats in a baking pan just large enough to accommodate all in a single layer. Sprinkle each with a pinch of salt.
Add the tomato, basil, bread crumbs and mozzarella, toss to combine well and season to taste with salt and pepper. Spoon the mixture into the zucchini boats, dividing evenly and packing lightly. Sprinkle with the parmesan cheese and drizzle with a bit of additional olive oil. Bake in the oven until the zucchini is very tender and topping lightly browned, 35 to 40 minutes. Serve hot with rice pilaf for a main course.
Ingredients:
4 small seedless cucumbers – peeled and grated
1 tablespoon fresh lemon juice
1 bunch fresh mint leaves, chopped
1 bunch fresh dill, chopped
2 cloves garlic, crushed
2 cups plain yogurt
1 tablespoon olive oil
1 teaspoon salt (optional)
1/4 cup raisins (optional)
Directions:
Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins.
Prep time 20 Min
Ready in 20 Min
Serves 4
The Cubanelle is a variety of sweet pepper. When unripe, it is light yellowish-green in color, but eventually turns bright red. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used extensively in Puerto Rico’s cuisine.
Cubanelle peppers are used in the U.S. to replace Poblano peppers. Most of the Cubanelle pepper imports come from the Dominican Republic (where it’s called ají cubanela), which has been -of late- the main exporter of this cultivar.
(from http://en.wikipedia.org/wiki/Cubanelle)
Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and Laos. The plant tastes somewhat like anise, with a strong, pungent, sweet smell.
There are many varieties of basil. That which is used in Italian food is typically called sweet basil, as opposed to Thai basil, lemon basil and holy basil, which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including African Blue and Holy Thai basil.
Basil is originally native to Iran, India and other tropical regions of Asia, having been cultivated there for more than 5,000 years.
Basil is commonly used fresh in cooked recipes. It is generally added at the last moment, as cooking quickly destroys the flavour. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavour, and what little flavour remains tastes very different, with a weak coumarin flavour, like hay.
Basil is one of the main ingredients in pesto-a green Italian oil-and-herb sauce. Its other two main ingredients are olive oil and pine nuts. The most commonly used Mediterranean basil cultivars are “Genovese”, “Purple Ruffles”, “Mammoth”, “Cinnamon”, “Lemon”, “Globe”, and “African Blue”.
Basil is sometimes used with fresh fruit and in fruit jams and sauces-in particular with strawberries, but also raspberries or dark-colored plums. Arguably the flat-leaf basil used in Vietnamese cooking, which has a slightly different flavour, is more suitable for use with fruit.
(from http://en.wikipedia.org/wiki/Basil)
***Our new website has launched. To continue to receive weekly updates on the CSA program please look out for the confirmation e-mail that will be sent to you from feedburner.com. Go to the link and complete the process. Thank you.
LAST CHANCE FOR THE Griggstown Giveaway!!
THE WINNER DRAWING IS AUGUST 1ST!
If you go to our website and sign up for our newsletter, to continue to receive your CSA newsletter, you will be entered to win our Griggstown Giveaway – A picnic lunch here at the farm for 10 people.
Do you know how to sew? Our BagShare Project is about to begin! Two of our wonderful shareholders have secured enough material to begin making reusable bags from recycled cloth. The idea is for volunteers to work together to produce reusable cloth bags. Baskets of these bags are kept at participating shops and patrons borrow a bag if they need one. The bag is then returned to that location or another BagShare location for another to use. We are looking for a few good stitchers who can volunteer time to sew up to 5 bags each. If 10 people can participate, we can make a enough bags to give every shareholder one! If you already have enough reusable bags, we’ll start using them in the store for our returning customers. Please get in touch with Johann (produce@griggstownquailfarm.com or 908-359-5218) if you’d like to help out! A package with cloth, instructions, & labels will be given out to complete the bags at home at your leisure.
We are pleased to announce Picnic Lunch is now being served each week in our herb & flower garden on Thursday, Friday, & Saturday from 12-2. Come visit and enjoy a picnic lunch between the blossoms. The lunch menu includes a variety of sandwiches, salads, desert items, & beverages. This week’s menu features Chicken Salad with Celery & Red Onion Sandwiches; and a delicious Grilled Vegetable Panini on Ciabatta Roll with Zucchini, Squash, Portabella Mushroom, & Balsamic Vinagrette, grilled corn and gazpacho for sides!
If you are interested in helping out it any way, please get in touch with Johann at produce@griggstownquailfarm.com or 908-359-5218.
Bobolink Cave-Aged Cheddar
Artisanal Bread
Bean is a common name for large plant seeds of several genera of the family Fabaceae (alternately Leguminosae) used for human food or animal feed.
The whole young pods of bean plants, if picked before the pods ripen and dry, can be tender enough to eat whole, whether cooked or raw. Thus the word “green beans” means “green” in the sense of unripe (many are in fact, not green in color), as the beans inside the pods of green beans are too small to comprise a significant part of the cooked fruit.
The term “bean” originally referred to the seed of the broad bean, but was later expanded to include members of the genus Phaseolus, such as the common bean and the runner bean, and the related genus Vigna. The term is now applied in a general way to many other related plants such as soybeans, peas, lentils, kidney beans, chickpeas (garbanzos), vetches and lupins. In English usage, the word “beans” is also sometimes used to mean the seeds or pods of plants that are not in the family Leguminosae, but which bear a superficial resemblance to true beans, for example coffee beans, castor beans and cocoa beans (which resemble bean seeds), and vanilla beans (which resemble the pods). Beans are one of the longest-cultivated plants, broad beans having been grown at least since ancient Egypt, and the common bean for six thousand years in the Americas. Many modern dry beans come from old-world varieties of broad beans, but most of the kinds commonly eaten fresh come from the Americas, being first seen (among Europeans) by Christopher Columbus during his conquest of a region of what may have been the Bahamas, where they were grown in fields.
One especially famous use of beans by pre-Columbian people is the Three Sisters method of companion plant cultivation:
On the east coast of what would come to be called the United States, some tribes would grow maize (corn), beans, and squash intermingled together, a system which had originated in Mexico. The corn would not be planted in rows as it is today, but in a checkerboard/hex fashion across a field, separate patches of one to four stalks each. Beans would be planted around the base of the developing stalks, and would vine their way up as the stalks grew. All American beans at that time were vine plants, “bush beans” having only been bred more recently. The cornstalks would work as a trellis for the beans, and the beans would provide much-needed nitrogen for the corn. Squash would then be planted in the spaces between the patches of corn in the field. They would be provided slight shelter from the sun by the corn, and would deter many animals from attacking the corn and beans, because their coarse, hairy vines and broad, stiff leaves are difficult or uncomfortable for animals like deer and raccoons to walk through, or crows to land on. Beans were an important alternative source of protein throughout old and new world history, and still are today. There are over 4,000 cultivars of bean on record in the United States, alone.
(http://en.wikipedia.org/wiki/Bean)
Yellow ‘rocdor’ wax beans are early and cold tolerant. A firm textured 6 to 6 1/2 inch, slender bean, holds its deep yellow color well. Upright bush bean, germinates in cool soil. This group of beans is a favorite for the home garden and can be grown just about anywhere because they have a relatively short growing season. They can be planted from seed as soon as the soil is warm (day temperatures are around 60 degrees Farenheit), in full sun and loose, well drained soil. Bush type beans are very easy to grow and manage, reaching a height of only 2 feet tall. To control harvest, bush beans can be planted every two weeks.
(http://www.backyardgardener.com/plantname/pda_a742.html)
Peppermint (Mentha × piperita, also known as M. balsamea Willd.) is a hybrid mint, a cross between the watermint (Mentha aquatica) and spearmint (Mentha spicata). The plant, indigenous to Europe, is now widespread in cultivation throughout all regions of the world. It is found wild occasionally with its parent species.
Peppermint was first described by Carolus Linnaeus from specimens that had been collected in England; he treated it as a species, but it is now universally agreed to be a hybrid.
Peppermint typically occurs in moist habitats, including stream sides and drainage ditches. Being a hybrid, it is usually sterile, producing no seeds and reproducing only vegetatively, spreading by its rhizomes. If placed, it can grow anywhere, with a few exceptions. It is an invasive species in the Great Lakes region, noted since 1843.
(from http://en.wikipedia.org/wiki/Peppermint)
Peppermint tea is a drink that is either a mixture of tea and peppermint (Mentha piperita) or a tisane (infusion) of peppermint alone. This drink is said to have health benefits. Tea made solely from peppermint leaves is naturally caffeine-free, but if blended with Camellia sinensis leaves it will contain caffeine. A tea made from blending peppermint and spearmint leaves is referred to as a Doublemint tea.
Though there have been no human clinical trials on the health benefits or risks of peppermint tea, some believe peppermint tea has healing effects as a result of the menthol that it contains. It is said to ease such problems as irritable bowel syndrome, nausea and vomiting, diarrhea, headaches and baby colic; for this last, breastfeeding mothers are sometimes recommended to drink the tea themselves, in the belief that its benefits will be passed on to the baby in the breastmilk. Its minty flavour can take the edge off bad breath. It is also said to control mild asthma, manage stress and ward off the common cold. In some countries, peppermint tea preparations list these proposed effects on their labels.
However, peppermint has muscle relaxant properties and therefore may relax the lower esophageal sphincter, allowing the contents of the stomach to move upwards into the esophagus. For this reason, patients with gastroesophageal reflux disease (GERD) are advised to avoid peppermint. Peppermint contains B vitamins, calcium and potassium.
(from http://en.wikipedia.org/wiki/Peppermint_tea)
***Our new website has launched. To continue to receive weekly updates on the CSA program please look out for the confirmation e-mail that will be sent to you from feedburner.com. Go to the link and complete the process. Thank you.
Griggstown Giveaway!!
If you go to our website and sign up for our newsletter, to continue to receive your CSA newsletter, you will be entered to win our Griggstown Giveaway – A picnic lunch here at the farm for 10 people.
Do you know how to sew? Our BagShare Project is about to begin! Two of our wonderful shareholders have secured enough material to begin making reusable bags from recycled cloth. The idea is for volunteers to work together to produce reusable cloth bags. Baskets of these bags are kept at participating shops and patrons borrow a bag if they need one. The bag is then returned to that location or another BagShare location for another to use. We are looking for a few good stitchers who can volunteer time to sew up to 5 bags each. If 10 people can participate, we can make a enough bags to give every shareholder one! If you already have enough reusable bags, we’ll start using them in the store for our returning customers. Please get in touch with Johann (produce@griggstownquailfarm.com or 908-359-5218) if you’d like to help out! A package with cloth, instructions, & labels will be given out to complete the bags at home at your leisure.
We are pleased to announce Picnic Lunch is now being served each week in our herb & flower garden on Thursday, Friday, & Saturday from 12-2. Come visit and enjoy a picnic lunch between the blossoms. The lunch menu includes a variety of sandwiches, salads, desert items, & beverages. This week’s menu features Chicken Salad with Celery & Red Onion Sandwich; Chicken Sausage, Peppers, & Onions Sandwich; and a delicious Grilled Vegetable Panini on Ciabatta Roll with Zucchini, Squash, Portabella Mushroom, & Balsamic Vinagrette.
If you are interested in helping out it any way, please get in touch with Johann at produce@griggstownquailfarm.com or 908-359-5218.
Ingredients:
Instructions:
1. Boil the string beans in salted water for 25 minutes.
2. Drain off water.
3. Fry the Italian squash quickly for about 5 minutes in the butter and oil in a frying pan.
4. Add the string beans and let cook together for 5 minutes.
5. Add the seasonings and mix well with a fork.
6. Then serve.
The vegetable of the week this week is bush beans, in particular our yellow ‘Rocdor’ beans.
A little bit about beans: Bean is a common name for large plant seeds of several genera of the family Fabaceae (alternately Leguminosae) used for human food or animal feed. The whole young pods of bean plants, if picked before the pods ripen and dry, can be tender enough to eat whole, whether cooked or raw. Thus the word “green beans” means “green” in the sense of unripe (many are in fact, not green in color), as the beans inside the pods of green beans are too small to comprise a significant part of the cooked fruit
The vegetable of the week this week is bush beans, in particular our yellow ‘Rocdor’ beans.
A little bit about beans: Bean is a common name for large plant seeds of several genera of the family Fabaceae (alternately Leguminosae) used for human food or animal feed. The whole young pods of bean plants, if picked before the pods ripen and dry, can be tender enough to eat whole, whether cooked or raw. Thus the word “green beans” means “green” in the sense of unripe (many are in fact, not green in color), as the beans inside the pods of green beans are too small to comprise a significant part of the cooked fruit
Please come into the store and ask about picking your own flowers and herbs. We will gladly allow you to pick the finest herbs and the prettiest flowers yourself. Or choose from fresh cut bouquets for sale in the store.
The Griggstown Farm Market is proud to announce the launch of its new website. We will be starting a newsletter, including featured products, great recipes for delicious homemade dishes, and weekly announcements.
We would like to get a start on launching our newsletter with a free giveaway for one of our lucky subscribers. For our local customers, we would like to host a picnic lunch party for 10! Come and enjoy a picnic lunch here at the farm, and invite 9 guests.
For long distance customers, who would like to receive the latest in Griggstown News the winning e-mail entered will receive a $50.00 gift certificate. To have some great products, from our farm sent to you!
All you have to do is go to our new website, and subscribe to our newsletter, at the top of the page!
This is the first week for Ichiban eggplant, a long slender, Asian eggplant, that has a similar taste to Italian eggplant.
The eggplant, aubergine, or brinjal (Solanum melongena), is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a nightshade, it is closely related to the tomato and potato and is native to India and Sri Lanka.
It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large coarsely lobed leaves that are 10 to 20 cm (4-8 in) long and 5 to 10 cm (2-4 in) broad. (Semi-)wild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, less than 3 cm in diameter on wild plants, but much larger in cultivated forms.
The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain (an insignificant amount of) nicotinoid alkaloids, unsurprising as it is a close relative of tobacco.
Different varieties of eggplant produce fruit of different size, shape and color, especially purple, green, or white. There are even orange varieties of eggplant.
The most widely cultivated varieties (cultivars) in Europe and North America today are elongated ovoid, 12-25 cm wide (4 1/2 to 9 in) and 6-9 cm broad (2 to 4 in) in a dark purple skin.
A much wider range of shapes, sizes and colors is grown in India and elsewhere in Asia. Larger varieties weighing up to a kilogram (2 pounds) grow in the region between the Ganges and Yamuna rivers, while smaller varieties are found elsewhere. Colors vary from white to yellow or green as well as reddish-purple and dark purple. Some cultivars have a color gradient, from white at the stem to bright pink to deep purple or even black. Green or purple cultivars in white striping also exist. Chinese eggplants are commonly shaped like a narrower, slightly pendulous cucumber, and sometimes were called Japanese eggplants in North America.
Oval or elongated oval-shaped and black-skinned cultivars include Harris Special Hibush, Burpee Hybrid, Black Magic, Classic, Dusky, and Black Beauty. Slim cultivars in purple-black skin include Little Fingers, Ichiban, Pingtung Long, and Tycoon; in green skin Louisiana Long Green and Thai (Long) Green; in white skin Dourga. Traditional, white-skinned, egg-shaped cultivars include Casper and Easter Egg. Bicolored cultivars with color gradient include Rosa Bianca and Violetta di Firenze. Bicolored cultivars in striping include Listada de Gandia and Udumalapet. In some parts of India, miniature varieties of eggplants (most commonly called Vengan) are popular.
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484 Bunker Hill Road | Princeton, NJ 08540 | 908 359-5218
