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This week at the farm has been so much fun!  The Ice cream shop is a hit!  We have Alyssa, a Intern from the Culinary Institute of America here at the farm heading up the lunch menu.  We are serving Lunch in the flower garden every Thursday, Friday and Saturday from noon to 2:00.  We also have all the favorites in the store.  We now have fresh produce from the fields, including Tomatoes, Peppers, and Eggplant!  All in all, its a great time to be on the farm, and we are excited to go out every week and work for you!!

Additional News:

-Our fundraiser dinner “Taste of Somerset Agricultural Picnic” is fast approaching on Saturday July 31st from 6-10pm.
More information and ticket order form may be found here:
http://griggstownquailfarm.com/wp-content/uploads/2010TasteofSomersetPicnicflyer.pdf (link’s fixed)

-Our Ice Cream Stand is open and features the following flavors: Vanilla Bean, Chocolate, Strawberry, Butter Pecan, Cookies & Cream, and Cherry Vanilla Ice Cream; Mango & Lemon Sorbets.

Our favorite additions are the following Chef’s Speciality Homemade Ice Cream Sandwiches:

“The Chipper”: Vanilla Ice Cream served bewteen Chocolate Chip Cookies and rolled in Mini Chocolate Chips

“Rocky Road”: Chocolate Ice Cream and Fluff served between Peanut Butter Cookies and rolled in Reese’s Pieces

“Cherry Jubilee”: Cherry Vanilla Ice Cream served between two Sugar Cookies

“Cookie Monster”: Cookies & Cream Ice Cream served between Chocolate Cookies and rolled in crushed Oreos

“Double Decker”: Vanilla Ice Cream served between Chocolate Cookies, topped with Strawberry Ice Cream and a third Chocolate Cookie

“Old Fashioned”: Butter Pecan Ice Cream served between Oatmeal Cookies and rolled in Toasted Pecans

-Jersey Corn and fresh Jersey Peaches are in season in our Market.

Recipes:

Tomatillo Recipes Galore from a California CSA:
http://www.mariquita.com/recipes/tomatillos.html

Tomatillo Salsa Verde

Ingredients:

1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water

Directions:

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.  Using a blender, carefully puree the tomatillos and water in batches until smooth.

We finally got some rain!  While most of our fields are lined with hydration systems, it’s still nice to have rain on the grass throughout the farm.   With the forecast for the week calling for more rain, we should be in good shape to begin seeing new growth in our summer crops.  The tomatoes love the heat. So when you stop by the farm be sure to see what we picked for the day.

You can also visit us on Facebook!  I’ve created a group for people to see even more pictures some fun things on the farm.

Thank you to all those who have submitted recipes so far.  This week’s newsletter includes a link to a video demonstrating a Grilled Veggie Pizza recipe, as well as, three submitted recipes!

Lunch Menu July 7-15, 7-16, & 7-18

Entrees:

Grilled Vegetable Panini on Ciabatta Bread

Zucchini

Yellow Squash

Eggplant

Portobello Mushrooms

Herb Mayonnaise

Turkey Burger Sliders

Lettuce

BBQ Mayonnaise

Grilled Chicken Sausage on Ciabatta Bread

Griggstown Sundried Tomato Sausage

Roasted Bell and Cubanelle Peppers

Grilled Peaches

Peach Salsa

Grilled Pizza

Mixed Heirloom Tomatoes

Fresh Mozzarella

Basil

Sides:

Grilled Corn and Black Bean Salad with Lime-Basil Vinaigrette

Potato Salad with Bacon

Grilled Corn with Herb Butter

The Ice Cream Stand is Open

Our Ice Cream Stand is open and features the following flavors: Vanilla Bean, Chocolate, Strawberry, Butter Pecan, Cookies & Cream, and Cherry Vanilla Ice Cream; Mango & Lemon Sorbets.

Our favorite additions are the following Chef’s Speciality Homemade Ice Cream Sandwiches:

“The Chipper”: Vanilla Ice Cream served between Chocolate Chip Cookies and rolled in Mini Chocolate Chips

“Rocky Road”: Chocolate Ice Cream and Fluff served between Peanut Butter Cookies and rolled in Reece’s Pieces

“Cherry Jubilee”: Cherry Vanilla Ice Cream served between two Sugar Cookies

“Cookie Monster”: Cookies & Cream Ice Cream served between Chocolate Cookies and rolled in crushed Oreos

“Double Decker”: Vanilla Ice Cream served between Chocolate Cookies, topped with Strawberry Ice Cream and a third Chocolate Cookie

“Old Fashioned”: Butter Pecan Ice Cream served between Oatmeal Cookies and rolled in Toasted Pecans

Our fundraiser dinner is fast approaching on Saturday July 31st from 6-10pm.
More information and ticket order form may be found here:
http://griggstownquailfarm.com/wp-content/uploads/2010TasteofSomerset

Recipes:

Red, White, and Blue Cabbage Salad

Ingredients:

Salad:
1/2 small head Red Cabbage – cut into wedges or thinly sliced
1 Green Onion – sliced
2 tablespoons Pumpkin Seeds – toasted
2 strips Bacon – cooked, crumbled (try our D’Artagnan No-Nitrate Bacon available in the Market)
Salt & Pepper – to taste

Blue Cheese-Currant Vinaigrette:
2 tbsp. Extra-Virgin Olive Oil
2 tbsp. White Balsamic Vinegar
1 tbsp. Dried Currants
2 tbsp. Blue Cheese – crumbled

Directions:

Begin by preparing the vinaigrette.  Combine EVOO, white balsamic, currants, and blue cheese in a small air tight container.  Refrigerate at leat 3o minutes while prepping the other ingredients.

On two plates, divide cabbage, green onion, pumpkin seeds, and bacon evenly.  Once dressing has chilled, spoon over both plates adding salt and pepper to taste.  Serve immediately.

(from http://justeatfood.com/n-539-red-white-and-blue-cabbage-salad.html)

Feta Pesto

Ingredients:

2 cups fresh Basil leaves
2 tbsp. crumbled Feta Cheese
1/4 cup freshly grated Parmesan Cheese
1/4 cup Pine Nuts, toasted
1 Artichoke heart, roughly chopped
2 tbsp. chopped oil-packed sun-dried Tomatoes
1/2 cup Extra-Virgin Olive Oil
1 pinch of Salt & Pepper, to taste

Directions:

In a food processor, combine the basil, feta, Parmesan, pine nuts, artichoke heart, and sun-dried tomatoes.  Cover and pulse, adding oil as needed to facilitate blending until smooth.  Taste and season.

Note:  Our shareholder recommends adding garlic to the recipe.

(from http://allrecipes.com/Recipe/Feta-Pesto/Detail.aspx)

Squash Pie

Ingredients:

1 cup grated Yellow Squash
1/2 cup Sugar
3 Eggs
1 tbsp. Flour
1/2 – 1 tsp. Lemon flavoring
1 tsp. Coconut flavoring
1/2 stick Butter
8″ unbaked Pie Crust

Directions:

Melt butter & combine all ingredients together in a mixing bowl.  Pour into unbaked 8″ pie shell.  Bake at 350 degrees F for 30-35 minutes.

Grilled Veggie Pizza

Check out the following video for a demonstration of how to make your own Grilled Pizza.  This recipe may be adapted to include a selection of this week’s Squash, Zucchini, and Peppers.  Don’t forget the Mozzarella!  The Farm Market carries 1/2 pound balls of fresh mozzarella for $4.25.  Pizza dough may be purchased from your local pizza shop, or made at home.

Grilled Veggie Pizza:
http://kahunasfoodandwine.com/2009/04/grilled-veggie-pizza/