For everyone that is wondering how much longer we will be having our CSA…. I am happy to tell you that we  will be going to the end of October weather permitting.  We are very happy with the rain and cooler weather that has come this week.  So that means that our produce is doing well.  So definitely plan on coming to the farm until the end of October.

This past Saturday, our Sous Chef Mike Sawuk was featured at a fun local event.  Mrs G’s appliance Store had its 75 Anniversary.  Chef Mike went to demonstrate how to brine a turkey.  ”It was great to get out to a different type of enviroment” Chef Mike said of the event.   You can take a look at video and pictures from the event at

Also this week, we are looking forward to a busy fall season.  Our Thanksgiving website is up and running.  There, you can take a look at everything you’ll need for thanksgiving and the holiday season.

This week the pick up consists of:

Arugula

Green/Red  Bell Peppers

Baby Purple/White Bell Pepper

Zucchini/Squash

Broccoli Rabe

Swiss Chard

Hot Wax Peppers

Jalapeno Peppers

Lips Stick Peppers

Potatoes

Butternut Squash

Radishes

Heirloom & Red Tomatoes

Choice of Thyme, Sage, or Tarragon

Roast Chicken with Broccoli Rabe, Fingerling Potatoes, and Garlic-Parsley Jus

1 4-to 4 1/2-pound chicken, large deposits of fat removed, heart and gizzard reserved

2 teaspoons coarse kosher salt

6 large fresh parsley sprigs

1 lemon, halved

6 garlic cloves, peeled

2 teaspoons plus 1/4 cup extra-virgin olive oil

1 pound broccoli rabe (rapini),* stems cut into 1/4-inch pieces, leaves coarsely chopped

1 pound fingerling potatoes or baby Yukon Gold potatoes, cut into 1/2-inch rounds

3/4 cup (or more) low-salt chicken broth

1/4 cup dry white wine

1/3 cup chopped fresh parsley

Sprinkle chicken all over with 2 teaspoons coarse kosher salt. Place chicken, breast side up, on rack set in roasting pan. Refrigerate uncovered overnight.

Place parsley sprigs and 1/2 lemon in chicken cavity. Tie legs together. Place reserved heart and gizzard and garlic cloves under rack in roasting pan. Drizzle 2 teaspoons oil over chicken breast. Let stand at room temperature 30 minutes.

Position 1 rack in bottom third and 1 rack in center of oven; preheat to 400°F. Place broccoli rabe and potatoes in large bowl; sprinkle with salt and pepper. Add 1/4 cup oil; toss to coat. Transfer vegetables to large rimmed baking sheet and spread out in even layer.

Roast chicken on center oven rack 25 minutes. Add 3/4 cup broth to pan with chicken and place potatoes and broccoli on lower oven rack. Roast chicken until instantread thermometer inserted into thickest part of thigh registers 165°F, adding more broth by 1/4 cupfuls if pan is dry, 45 to 55 minutes longer. Let rest 15 minutes.

Continue roasting vegetables until potatoes are tender and slightly browned and broccoli rabe stems are crisp-tender and leaves are crisp but not browned, tossing occasionally, about 10 minutes longer. Season to taste with salt and pepper. Tent with foil to keep warm.

Tilt chicken to allow juices from cavity to pour into roasting pan. Discard heart and gizzard. Strain pan juices into heatproof measuring cup, pressing on solids to force garlic through strainer into cup. Spoon fat from surface of juices. Add wine to pan juices. Return mixture to roasting pan. Stir over medium heat until jus is heated through, scraping up browned bits, about 1 minute. Squeeze enough juice from second lemon half to measure 2 teaspoons; add to jus. Stir in chopped parsley. Season jus to taste with salt and pepper.

Carve chicken; divide among plates. Spoon potatoes and broccoli rabe alongside. Drizzle jus over chicken and serve.

* An Italian leafy green vegetable with scattered clusters of tiny broccoli-like florets; available at some supermarkets and at specialty foods stores.

Read More http://www.epicurious.com/recipes/food/views/Roast-Chicken-with-Broccoli-Rabe-Fingerling-Potatoes-and-Garlic-Parsley-Jus-355199#ixzz111hPEzao

Pasta-Shell Risotto with Broccoli Rabe

1 quart reduced-sodium chicken broth

1 quart water

1 bunch broccoli rabe

1/4 cup olive oil

1 medium onion, chopped

2 garlic cloves, chopped

1 lb medium pasta shells

1/2 cup grated Parmigiano-Reggiano

Bring broth, water, and 1 teaspoon salt to a boil in a medium saucepan, then reduce heat and keep at a bare simmer.

Trim tough stem ends from broccoli rabe, then cut remaining stems crosswise into 1-inch pieces and reserve. Coarsely chop florets and leaves.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté onion with 1/2 teaspoon salt until softened, 3 to 5 minutes. Stir in garlic and sauté 1 minute, then add pasta, broccoli rabe stems, and 3/4 cup hot broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until pasta is almost al dente and creamy-looking, 12 to 13 minutes. Stir in remaining broccoli rabe and 1/4 teaspoon pepper and cook, stirring, until pasta is al dente and broccoli rabe is just tender, 2 to 3 minutes. (If needed, add more hot broth to moisten; there will be some broth left over.) Stir in cheese and salt and pepper to taste. Serve with more cheese on the side.

Read More http://www.epicurious.com/recipes/food/views/Pasta-Shell-Risotto-with-Broccoli-Rabe-240590#ixzz111iEQxp0

We are now gearing up for a great Thanksgiving season.  This is definitely our busiest time of year at the farm.  We have a number of programs ending and starting all at the same time.  While the CSA continues for the next month. The cool weather should bring some of our best produce all season.  Another program that we starting for the fall season is the Pie Fundraiser!   This is a great way to raise funds for your group or organization with no risk.  For the Fruit Pie and Chicken Pot Pie Fundraiser, we provide your group all the info and promotional materials needed to sell Griggstown Chicken Pot Pies and Griggstown Fruit Pies.  It’s easy and has worked well for a number of local groups, including:  Hillsborough High School, …  Click here for info.  I think that this is one of New Jersey’s best Local Fundraising opportunities!

Last but not least, Thanksgiving Turkeys!!!  I know it’s not even Halloween, but next week we start taking orders.  Call, order online, or come into the store to place your Turkey order for Thanksgiving.

Our summer lunches have ended.  We won’t have the BBQ going outside.  But we will still have prepared food available in the store.  You can still come into the store to enjoy a wonderful lunch in our flower garden.

Just arrived for the Fall – The new issue of edible Jersey , Fall 2010.  Edible Jersey is a free publication that we provide in the Farm Market store to our customers.  It has great articles about local foods, gardens, and the seasons in New Jersey.  This issue has articles on Getting ready for fall, restaurant picks, search for the Harrison Apple, Pick-your-own, and Art of Pasta.   Come in today to pick up you copy.

Our harvest this week includes:

Veggies:

Bell Peppers

Stuffing Peppers

Eggplant

Zucchini/ Summer Squash

Jalapeno Peppers

Hungarian hot wax Peppers

Cayenne Peppers

Jalapeño Pepper

Potatoes

Red Tomatoes

Cherry Tomatoes – Juliet, Black, Orange

Turnups

Boc Choy

Parsley

Herbs:

Parsley

Mixed Herbs – Thyme, Sage, & Rosemary

Stuffed Peppers

Ingredients

1 pound ground beef

1/2 cup uncooked long grain white rice

1 cup water

6 green bell peppers

2 (8 ounce) cans tomato sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt and pepper to taste

1 teaspoon Italian seasoning

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

http://allrecipes.com//Recipe/stuffed-peppers-4/Detail.aspx