The great wheather is doing wonders for our produce and flowers. Everything looks great and tastes better! The first few cherry tomatoes were gobbled up by our farm hands and volunteers, but it’s a good sign that they’re not too far from your table. This week at the farm we had the Cambridge School here for an end of year ice cream party. They tried out the ice cream, tested the iced tea; and had a great time in the flower garden. While some kids seemed to enjoy wearing the ice cream rather than eating it; everyone mentioned how wonderful it was to have event here at Griggstown.
I am pleased to anounce that our flowers are right for the pickin’. For 25 cents a stem, you can easily find a great boquet for a very reasonable price. Considering you can pick your own, you don’t have to worry how fresh they are!! J
A few people have asked about the best way to store your produce in this weather. Please view the section below this week’s harvest list for links to documents on how to best store fresh produce.
We have a very special event coming up at Griggstown at the end of July. George has agreed to host the “Taste of Somerset Agriculture Picnic” on Saturday July 31 from 6-10pm. The picnic dinner will honor the life of Farmer Thomas Everett and all proceeds will fund the Somerset County Board of Agriculture’s scholarship named in Tom’s honor. Tickets are only $25 for adults and $10 for children. More information and the ticket order form may be found here: http://griggstownquailfarm.com/wp-content/uploads/2010TasteofSomersetPicnicflyer.pdf
Our harvest for this week includes:
Lettuce – ‘Baby Bibb’
Produce Storage Tips:
Please view the following PDF files and links for tips on produce storage and making the most of your CSA harvest:
Cook’s Illustrated Guide to Freezing Produce: http://griggstownquailfarm.com/wp-content/uploads/Cooks-Illustrated-Freezing-Produce.pdf
Cook’s Illustrated Guide to Storing Produce: http://griggstownquailfarm.com/wp-content/uploads/Cooks-Illustrated-Produce-Storage.pdf
How to Dry Herbs: http://www.vegetablegardener.com/item/2701/how-to-dry-herbs
And finally, another tip from one of our friends: If you microwave the fresh herbs on high for 3 minutes they’re perfectly crushable between your fingers. Now dried, you may use right away or store in a sealed container. This works especially well for sage, oregano, and any of the “woodier” herbs we’ll be receiving.
-Please consider attending the Griggstown Quail Farm-hosted fundraiser dinner mentioned above.
-Remember the Fourth of July is around the corner! Griggstown Chicken Sausages and Marinated Poussin taste great on the grill alongside your summer squash and zucchini.
Cabbage with Portobello Mushrooms
1/2 tablespoon margarine or butter
1/2 tablespoon olive oil
1/2 medium head cabbage – cut into thick, short strips
2 portobello mushroom caps, thickly sliced (available in the Market)
2 pinches kosher salt, or to taste
ground black pepper to taste
garlic powder to taste
Melt the margarine with the olive oil in a large skillet over medium-high heat. Cook and stir the cabbage in the margarine until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.
Wilted Arugula and Portobello Mushrooms
1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
1/4 cup dry sherry
1/4 cup chicken broth
4 cups arugula leaves
1/8 teaspoon ground black pepper
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften. Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.
Kale and Banana Smoothie
2 cups kale, chopped
1 tsp maple syrup
1-2 tbsp flaxseeds (optional)
1/2 cup brown rice milk, or milk, or soymilk
Put banana, chopped kale, maple syrup, flaxseeds and brown rice milk into a blender and blend. Add a few ice cubes for summer refreshment.