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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:

Veggies:
Arugula
Cabbage
Cucumbers
Garlic
Kale
Lettuce – ‘Baby Bibb’
Summer Squash
Zucchini

Herbs:
Basil
Dill
Oregano
Parsley
Thyme

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.

Additional News:
-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.

Recipes:

Cabbage with Portobello Mushrooms

Ingredients:

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
Directions:

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

Ingredients:

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

Directions:

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

Ingredients:
1 banana
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.

It’s been a busy week at the farm as last week’s rain encouraged both our crops and our flowers to grow quickly. Some of our tomatoes and peppers are starting to set fruit and will continue to ripen over the next couple of weeks. That means that we are in full swing, and roles here at the farm are evolving. Over the past year, Johann has been working on the newsletter that you see every week. He is also head of the CSA (Community Supported Agriculture). If you are not a member, you may consider it for next year; it’s a great addition the farm! So I (Tim) have been asked to head the Farm Market Newsletter. So that Johann can spend more time in the field tending to the crops. 
I am very excited to be able to write about the exciting things that are happening on the farm. Over the course of the year I will be letting you know when new things are happening, and giving you updates on what is going on here are the farm. Along with updates and news from the farm, I’m excited to introduce the farm to new faces. I’ll be doing that through Facebook and other media. If you have any suggestions please feel free to email me at service@griggstownquailfarm.com.
If you live in North Jersey you have something to get excited about. This week at the farm we are excited to be starting two new Farmer’s Markets for the season. Bernardsville and Morristown Farmers Markets are both starting this week. Chief of Operations and Head Chef, Matthew will be back in Bernardsville for the 5th year!! The humorous and always charming Nicolas, will be at the Morristown Farmers market on Sundays all season long! This week would be a great week to pick up your GQF Marinated Poussin, perfect for the weekend Barbeque!!!

Our harvest for this week includes:

Veggies:
Arugula
Broccoli
Cabbage
Collards
Garlic
Kale
Lettuce – mixed heads
Summer Squash & Zucchini – mixed

Additional News:
-Bernardsville and Morristown Farmers Markets open this Weekend!

-For farm updates, pictures, and a different way to keep in touch, look to become a “fan” Griggstown Quail Farm on Facebook!

-The Griggstown Farm Market now carries organic iced tea, available by the cup in Black Tea and Spring Melon flavors.

-The Griggstown Quail Farm will be hosting a scholarship fundraiser dinner on the farm at the end of July. More info will follow in next week’s newsletter.

- The Ice Cream Stand is coming!!! Awaiting Permits 

That’s all for now!

-GQF Newsletter Staff

Recipes:

Kale Chips
Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions:
Preheat an oven to 350 degrees F. Line a baking tray with parchment paper. Remove the leaves from stems and tear into chip size pieces. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.

GQF BBQ Boned out Chicken
Ingredients:
1 Boned out Griggstown Quail Farm Boned out Chicken
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
Directions:
Cook on Indirect/Medium Heat
Pat the chicken dry. Brush with oil. Season with salt and pepper both sides. Place chicken, bone-side down, in center of cooking grate.
Grill-roast until breast meat near bone registers 165°F and thigh meat registers 180°F. If you don’t have a meat thermometer, cook until the chicken meat is no longer pink and the juices run clear. Remove and let sit 5 to 10 minutes before serving.
Serves 2-3.

Hello Patrons,

The warm weather continues to be great for the farm.   As you drive by the entrance to the farm you can see that our flowers are springing up, and will soon be ready for “Cut Your Own Flowers.” We are excited to announce that we will soon have Home Made Ice Cream right here on the farm.   In addition to ice cream we have New “Shangri La” Organic Iced Tea with two types, Black and Spring Melon available now in the Farm Market Store.  This new season we introduce some new faces on the farm that will be happy to assist you with as much as possible!  Below is a great list of veggies that we have cut fresh from the garden.  We will also have herbs available throughout the week.

Veggies:

• Broccoli
• Cabbage
• Collards
• ‘Tuscan’ Kale
• ‘Rainbow Tuscan’ Kale
• ‘Red Russian’ Kale
• ‘Purplette Scallions
• ‘Evergreen Hardy’ Scallions
• Romaine, Red and Flashy Trout back Lettuce mixes

Additional News:

-Our Ice Cream Stand is awaiting final permits and electrical work.  It should be open within two weeks.  Yea!

- We have New “Shangri La” Organic Iced Tea with two types, Black and Spring Melon available now!

-We will be offering Chicken Salad Wraps in addition to our other great prepared foods!

Recipes:

Garlic Lemon Broccoli Salad

Ingredients:
1 medium sized broccoli head
1/2 – 1 lemon
2-3 cloves of garlic, chopped or thinly sliced
extra virgin olive oil
salt and pepper, to taste

Directions:
Clean & chop broccoli into florets.  Steam until tender, adding the garlic to the water first.  Remove broccoli and set aside.  Strain water in order to retain the garlic.  Toss broccoli and garlic together, squeezing lemon over both.  Drizzle evoo and add salt and pepper to taste.  Let chill prior to serving.

Collard Wraps

Ingredients:
4 collard leaves
Griggstown Chicken Salad or Griggstown Cabbage Slaw

Directions:
Blanch collard leaves in salted boiling water.  Cool.  Wrap a generous portion of chicken salad or slaw in leaf.  Cut in half and serve.  Serves 2-4.

Caprese Salad

Ingredients:
2 tomatoes
8 slices of fresh mozzarella cheese
8 basil leaves
extra-virgin olive oil, to taste
salt & pepper, to taste

Directions:
Slice tomatoes in to 8 pieces.  Top with mozzarella and basil leaves.  Drizzle olive oil on top and season with salt and pepper to taste.  Serves 2.

Fast Scallion Pancakes

Ingredients:
Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 egg
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed

Directions:
Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.
Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.  Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes

Yield 4 servings, Time 20 minutes

If you omit the soy -– making these pancakes a perfect accompaniment to braised foods that use European seasonings — you can use any vegetable oil or even a good olive oil.

Source: The New York Times (http://dinersjournal.blogs.nytimes.com/2009/02/24/recipe-of-the-day-fast-scallion-pancakes/)