This week at the farm we have been busy planting for the fall season. We are looking to have plenty of Broccoli, Cabbage, Cauliflower, Celery, Spinach, and Lettuce Mixes- Later in the Season! For now we are excited that the dry weather has kept the tomatoes safe from disease this season.
One Member wrote me this week said: “We have overheard several people complaining that don’t know what do to with the tomatillos. They are perfect for green salsa – you roast them under the broiler until they become soft (not black) together with some peppers, then run in a food processor with some garlic, lime juice and maybe onion. Yummy!” Lena Struwe & Paul Pickard
Thanks Lena and Paul. You insight is appreciated!
As you know, this has been one of the hottest Summers on record. Due to the over-whelming heat, some of our produce has taken a turn for the worse. In order to provide each member with a reasonable amount of produce each week, we have decided to acquire a few items from a local farm. This week we have Eggplant and Cucumbers from another farm. We apologize for the unfortunate circumstance, and hope that our efforts work in your favor. Thank you for your continued support!
Our harvest for this week includes:
Bell Peppers – mixed
Hungarian Hot Wax Peppers
Tomatoes – slicing, cherry, and plum
Lunch Menu August 19th, 20th, & 21st 12:00pm-2:00pm
Portobello Mushroom Burger
Melted Mozzarella Cheese
Sundried Tomato Mayo
Turkey Burger Sliders
BBQ Chicken Sandwich
Braised Griggstown Chicken
Homemade BBQ Sauce
Whole Wheat Crust
Potato Salad with Bacon
Garbonzo Bean and Mixed Pepper Salad
with Scallion Vinaigrette
Grilled Corn Rubbed in Butter,
Parmesan Cheese, & Chipotle Powder
PICK YOUR OWN FLOWERS
Instructions & Tips for Cutting Your Own Flowers:
-Look for opening to fully open flowers or slightly closed buds to choose for your bouquet. Disregard flowers at the peak or past
their peak of bloom.
-Don’t cut the flower until you’re sure it’s the one you want.
-Cut the stem 12″-18″ at the longest, or about the length from your elbow to the tip of your fingers.
-Strip the bottom half of the leaves and branches off of the stem and discard the foliage in the row.
-Bunch flowers together, grouping by size, similarity, and/or color.
-Match the colors of the flowers together in complimentary groups (purple/pink/white or red/white or orange/yellow/white)
-Remember to strip most leaves and cut the stems at an angle.
-Jersey Corn and fresh Jersey Peaches are in season in our Market.
-If you have any great family recipes or have found any new ones recently, please pass them along to Tim for inclusion in the newsletter. Emailproduce@griggstownquailfarm.com or reply to this newsletter.
That’s all for now!
The Griggstown Farm Market CSA team
Marinated Tomato Salad Recipe
5 large tomatoes, mix varieties or color if you have them
1/2 C. lemon juice
2 tsp. granulated sugar
2 tsp. olive oil
1/2 tsp. fresh savory and fresh oregano, minced
1/2 tsp. salt
1/4 tsp. red pepper flakes
2 cloves garlic, minced
Slice tomatoes into wedges and place in a large bowl. Combine the remaining ingredients and mix well. Pour over the tomatoes and toss gently to coat. Marinate in refrigerator for an hour before serving.
Makes 6 servings.
Chunky Salsa Recipe
8 C. tomatoes, peeled and chopped
2 C. onions, chopped
2 green peppers, chopped
2-3 jalapeno peppers, chopped fine
2 cloves garlic, minced
½ C. fresh parsley or cilantro, chopped
1-5.5 oz can tomato paste
3/4 C. white vinegar
1 tbsp granulated sugar
1 tsp salt
1/2 tsp ground cumin
In a large Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer uncovered for 2 hours or until salsa reaches desired consistency. Store in refrigerator up to 2 weeks for ladle into hot jars and seal. Can also be frozen.
Makes 5 pints.
Just in case you missed it, this was a very popular recipe last week!
Ground Cherry Cupcake Pies:
(Amounts may need to be adjusted to suit share allotment)