All

This week we were excited to see the rain.  It was definitely a welcomed change.  It’s been great for the plants to have a break from the heat.  While other CSAs may not have the produce for their members, we here at Griggstown are happy to have a great harvest for you this week.  And in case you are tired of tomatoes, we have some new items on the horizon, including celery, spinach, mixed greens and cauliflower.

This week I came across this interesting article about farm fresh eggs, click here.   If you are interested in truly farm fresh eggs without having to worry about poison, we have Farm Fresh Free Eggs available in the store.

Our harvest for this week includes:

Veggies:

Butternut Squash

Zucchini/Yellow Squash

Assorted Eggplant – Baby White & Italian

Bell Peppers -

Cuban Elle Peppers

Jalapeno Peppers

Hungarian Hot Wax Peppers

Cayenne Peppers

Tomatillos

Tomatoes – slicing, cherry, and

plum Ground Cherries

Onions

Herbs:

Thyme

Basil

Lunch Menu August 26th, 27^{th & 28th   12:00pm-2:00pm}

Entrees: $5.00

Portobello Mushroom Burger

Jersey Tomatoes, Melted Mozzarella Cheese, &

Sundried Tomato Mayo

Chicken Sausage Sandwich

Feta & Spinach Griggstown Chicken Sausage,

Shaved Red Onion, & Fig and Balsamic Sauce

Chicken Salad Sandwich

Roasted Red Peppers & Basil Pesto

Turkey Burger Sliders

Lettuce & BBQ Mayonnaise

Grilled Pizza

Cornmeal Crust, Cilantro Pesto,

Queso Fresco, & Tomatillo Salsa

Sides: $2.00

Potato Salad with Bacon

Garbanzo Bean and Mixed Pepper Salad with Scallion Vinaigrette

Thanks to CSA Member Andrea Skerratt for a great recipe this week.

Recipe for Squishy Tomatoes

4-5-6 over-ripe or bruised tomatoes
1  loaf thick-crusted bread (I used an Italian focaccio) cut into 1-2 inch squares
olive oil
fresh basil, about 1/2 cup chopped
1 small onion, chopped fine
1-2 cloves garlic, minced
1- 1 1/2  cup cheese–any kind (I used crumbled gruyere)

In a 9×13 pan, sprinkle olive oil in bottom.  Spread a layer of bread Slice through skins of tomatoes and squash them over the bread.  Discard skins.  (Or firmer tomatoes can be skinned by boiling for 2 minutes than dropping them in cold water. Peel off skins and chop.)

Scatter basil and onion over the tomatoes.
Spread some cheese over the top.
Scatter a bit more bread.  Sprinkle with olive oil and salt.  Add a bit more cheese.

Bake at 350-375 degrees for 15-20 minutes till top bread is crisp and cheese is melted.

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:

Veggies:

Acorn Squash

Cucumber

Eggplant

Bell Peppers – mixed
Cubanelle Peppers
Jalapeno Peppers
Hungarian Hot Wax Peppers
Cayenne Peppers
Tomatillos
Tomatoes – slicing, cherry, and plum

Ground Cherries

Onions

Herbs:
Sage
Lemon Basil

Additional:

Lunch Menu August 19^th, 20^th, & 21st     12:00pm-2:00pm

Entrees: $5.00

Portobello Mushroom Burger

Jersey Tomatoes

Melted Mozzarella Cheese

Sundried Tomato Mayo

Turkey Burger Sliders

Lettuce

BBQ Mayonnaise

BBQ Chicken Sandwich

Braised Griggstown Chicken

Homemade BBQ Sauce

Grilled Pizza

Whole Wheat Crust

Grilled Peaches

Goat Cheese

Arugula

Sides: $2.00

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.

Additional News:

-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

Recipes:

Marinated Tomato Salad Recipe

Ingredients

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

Directions

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.

http://www.recipe4living.com

Chunky Salsa Recipe

Ingredients

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

Directions:

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.

http://www.recipe4living.com

Just in case you missed it, this was a very popular recipe last week!

Ground Cherry Cupcake Pies:

http://veganyumyum.com/2008/09/ground-cherry-cupcake-pies/

(Amounts may need to be adjusted to suit share allotment)