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This is an exciting week at the farm.  Just in time for the heat wave we have the ice cream shack opening up!!!  So we are all excited to try one of the great regular ice creams or what I am more excited about, are the Ice Cream Sandwiches!  We have quite a few to choose from, and you won’t be disappointed with the creative names and combinations that Chef Matthew has come up with.  Along with the ice cream shack, we have the mid day lunches starting again!  Thursday Friday and Saturday you can come to the farm to have a great lunch in the flower garden.  Below is the Menu for the Week.

Also, Don’t forget to sign up for the “Taste of Somerset Agricultural Picnic” we are having right here on the farm.  It’s a  great cause and a fun time on the farm.  The event is at the end of this month.  If you stop by the farm this week, feel free to let the person in the store know that you read the newsletter.  I’m always looking for new ways to connect with our customers.   Thanks

Lunch Menu July 7-8

Entrees:

Grilled Vegetable Panini on Ciabatta Bread

Zucchini

Yellow Squash

Portobello Mushrooms

Herb Mayonnaise

Turkey Burger Sliders

Lettuce

BBQ Mayonnaise

Grilled Chicken Sausage on Ciabatta Bread

Griggstown White Wine Sausage

Cubanelle Peppers

Red Onion

Grilled Pizza

Pesto

Sundried Tomatoes

Fresh Mozzarella

Sides:

Cucumber Salad with Dill

Potato Salad with Bacon

Grilled Corn with Herb Butter

Last year at this time we were counting the days in June that it had rained.  This year we are counting how many times it was over ninety degrees this month.  I don’t know about you, but I would choose a sunny 90 degree day over a rainy day every time!  This Fourth of July weekend looks to be one of the best on record. The perfect weather means that it will be great for barbequing!!  My neighbors are already asking if I am going to have Griggstown Marinated Poussin for the annual 4th of July backyard barbeque! You can see below how easy it is to throw the poussin on the grill and relax.

We’re excited to have Jersey Corn and Peaches to go along with our freshly grow summer vegetables.  Griggstown’s own Tomatoes are popping up and we have them available fresh in the store.  We are using some of our produce to make fresh dishes, so if you are able to stop by, get a free taste to let Chef Mike know how you like the Cucumber salad and other new ready to eat dishes.

As always, we have our marinated Poussin – both Soy Ginger and Herb.  These Poussin are marinated for the grill, and are always a fan favorite at my Fourth of July party.  Twenty five minutes bone side down, flip for 5-10 min and you have a delicious meal for your friends.  Just make sure you have enough for everyone! Happy Fourth of July and have a wonderful holiday weekend!

“Taste of Somerset Agriculture Picnic” on Saturday July 31 from 6-10pm

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

Spicy Grilled Vegetables

1/4 cup margarine or butter, softened

2 tablespoons lemon pepper

1 large potato, cut lengthwise into fourths

1 medium zucchini, cut lengthwise in half

1 medium yellow summer squash, cut lengthwise in half

2 large bell peppers, cut lengthwise into fourths and seeded

1 medium onion, cut into 1/2-inch slices

Bibb lettuce, if desired

1/4 cup Italian dressing (can be Fat Free)

Heat coals or gas grill.

Mix margarine and lemon pepper. Brush on potato, zucchini, squash,
bell peppers and onion.

Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.

Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.

Makes 4 servings

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