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Griggstown Crisp Apple and Sausage Salad

Monday, June 20th, 2011

Ingredients:

2 teaspoons extra-virgin olive oil
1 (12 ounce) package chicken apple sausage, sliced in 1/2 inch rounds
1 small Granny Smith apple, cored and sliced
1 tablespoon fresh lemon juice
1/3 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/3 cup fresh lemon juice
Kosher salt and ground black pepper to taste
8 cups mixed field greens, washed and dried
1 cup baby arugula leaves, washed and dried
1 small red onion, thinly sliced
1/2 cup toasted pecans
1/2 cup crumbled blue cheese

Directions:

1. Place 2 teaspoons olive oil in a skillet and heat over medium heat. Stir in the sausage; cook until browned, about 5 minutes. Set aside to cool.

2. Place the apple slices in a bowl, and sprinkle with 1 tablespoon lemon juice. Set aside.

3. To make the dressing, whisk together 1/3 cup olive oil, Dijon mustard, 1/3 cup lemon juice, salt, and pepper in a bowl until creamy.

4. Place the field greens and arugula leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese, and apple slices. Pour the lemon dressing over the salad mixture, and toss to coat evenly. Add the sausage, and toss again.

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Griggstown Farm Market Newsletter June 15, 2011

Tuesday, June 14th, 2011

This week the heat has pasted.  I don’t have to remind you of the heat last week.  Well, this week it is perfect!  Sunny and 70 everyday!  Wow!  The produce has reacted well.  This week we have a wonderful harvest for our CSA members as well as non members.

 

Moving forward we are combining out newsletters.  In the past we have published a newsletter for the Farm Market and a separate Newsletter for CSA members.  (Community Supported Agriculture) If you are not a member of our CSA, you may follow this link http://www.griggstownquailfarm.com/csa/what-is-csa/ for information about our CSA and then this link http://www.griggstownquailfarm.com/csa/how-to-join/ to sign up on our 2012 waiting list.

 

If you are not a member, you can still get great produce from our farm market store.  Each week, I will put a list in the newsletter of the produce that we have from our farm.  This week, we have Zucchini, Squash, Cauliflower, Boc Choi, Spinach, Kale, Collards, and Swiss Chard.  All of this produce is available in the Farm Market store.

 

We will also have fresh wraps and sandwiches available in the store this week for those that are looking for a nice place to have lunch in this beautiful weather.

 

 

The CSA Member’s Harvest list for this week, June 16th and 17th:

Arugula

Cauliflower or Boc Choi or Cabbage

Collards

Romaine Lettuce (Green or Red)

Red Russian Kale

Tuscan Kale

Scallions

Spinach

Swiss Chard

Summer Squash/Zucchini

Herbs:

Thyme

Basil

Sage

 

Collards and Daal

This weeks featured recipe comes from one of our very own CSA members:

Her website is named: Chase All the Clouds;

from the writings of Beth Hentschel Scibienski –

www.chasealltheclouds.com

Ingredients:
1 medium onion
4 cloves garlic
1 1/2 cup red lentils
6 cups stock (water is fine, but I always have stock in the summer)
1 teaspoon turmeric
2 tablespoons cumin
1 tablespoon garam masala
3 tablespoons oil (I used one olive oil and two ghee)
2-3 tomatoes roughly chopped
5 cups chopped collards

Chop the onion and garlic and begin softening it in the crock pot with the oil.  Once it gets hot and perhaps translucent, add everything else and cook on high all day.  I served it over rice.

http://www.chasealltheclouds.com/7/post/2011/06/collards-and-daal.html

Sautéed Swiss Chard with Parmesan Cheese

Ingredients

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon minced garlic

1/2 small red onion, diced

1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

1/2 cup dry white wine

1 tablespoon fresh lemon juice, or to taste

2 tablespoons freshly grated Parmesan cheese

salt to taste (optional)

Directions

  1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

http://allrecipes.com/Recipe/sauteed-swiss-chard-with-parmesan-cheese/Detail.aspx

 

Marinated Zucchini and Summer Squash

Ingredients

2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice

1 tablespoon minced garlic

2 teaspoons chopped fresh thyme leaves

Kosher salt and ground black pepper

1/3 cup extra-virgin olive oil

1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Directions

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

 

http://www.foodnetwork.com/recipes/giada-de-laurentiis/marinated-zucchini-and-summer-squash-recipe/index.html

 

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Posted in News |

Collards and Daal

Tuesday, June 14th, 2011

This weeks featured recipe comes from one of our very own CSA members:

Her website is named: Chase All the Clouds;

from the writings of Beth Hentschel Scibienski –

 

http://www.chasealltheclouds.com/7/post/2011/06/collards-and-daal.html

Ingredients:
1 medium onion
4 cloves garlic
1 1/2 cup red lentils
6 cups stock (water is fine, but I always have stock in the summer)
1 teaspoon turmeric
2 tablespoons cumin
1 tablespoon garam masala
3 tablespoons oil (I used one olive oil and two ghee)
2-3 tomatoes roughly chopped
5 cups chopped collards

Chop the onion and garlic and begin softening it in the crock pot with the oil.  Once it gets hot and perhaps translucent, add everything else and cook on high all day.  I served it over rice.

http://www.chasealltheclouds.com/7/post/2011/06/collards-and-daal.html

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Posted in Featured Recipes, Recipes |

Marinated Zucchini and Summer Squash

Tuesday, June 14th, 2011

Ingredients

2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice

1 tablespoon minced garlic

2 teaspoons chopped fresh thyme leaves

Kosher salt and ground black pepper

1/3 cup extra-virgin olive oil

1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Directions

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

 

http://www.foodnetwork.com/recipes/giada-de-laurentiis/marinated-zucchini-and-summer-squash-recipe/index.html

 

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Posted in Recipes |

Sautéed Swiss Chard with Parmesan Cheese

Tuesday, June 14th, 2011

Ingredients

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon minced garlic

1/2 small red onion, diced

1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

1/2 cup dry white wine

1 tablespoon fresh lemon juice, or to taste

2 tablespoons freshly grated Parmesan cheese

salt to taste (optional)

 

Directions

  1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

 

http://allrecipes.com/Recipe/sauteed-swiss-chard-with-parmesan-cheese/Detail.aspx

 

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Posted in Recipes |

Collards: Food of the Week

Tuesday, June 14th, 2011

Collard greens are various loose-leafed cultivars of Brassica oleracea (Acephala Group), the same species that produces cabbage and broccoli. The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, many parts of Africa, Montenegro, Bosnia and Herzegovina, southern Croatia, Spain and in Kashmir. They are classified in the same cultivar group as kale andspring greens, to which they are closely similar genetically. The name collard is a shortened form of the wordcolewort (“cabbage plant”).

The plant is also called couve in Brazil, couve-galega in Portugal, “kovi” or “kobi” in Cape Verde, berza in Spanish-speaking countries, Raštika in Bosnia and Herzegovina and Croatia and Raštan in Montenegro. In Kashmir it is called haak. In Congo, Tanzania and Kenya (East Africa) the plant is called Sukuma wiki.

http://en.wikipedia.org/wiki/Collards

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Posted in Food of the week |

Griggstown Farm Market CSA Newsletter June 9th and 10th 2011

Monday, June 6th, 2011

 

The weather has definitely been great the past few weeks.  It’s no wonder that the produce that you will pick up this week is absolutely wonderful.  Not only are you getting plenty of produce, it also looks great.  The work that we did on the hydration system earlier this spring is really paying off.  These types of improvements are exactly what make the CSA better each year!  When you come to the farm, you can see that our flowers are coming up in the front field.  It will not be long before we will offer members pick your own flowers.

The Harvest list for this week, June 9th and 10th:

Arugula

Swiss Chard

Scallions

Cauliflower

Collards

Romaine Lettuce (Green or Red)

Red Russian Kale

Tuscan Kale

Boc Choi (Red or Green)

Spinach

 

Herbs:

Thyme

Basil or Dill

Cilantro

Sage

 

Arugula, Chicken Sausage & Potato Salad

Ingredients

1/3 cup thinly sliced red onion

1 lb small (1 1/2- to 2-inch) boiling potatoes

1 package Griggstown White Wine Chicken Sausage (Four 3 oz. Links)

4 tablespoons extra-virgin olive oil

2 tablespoons red-wine vinegar

1 1/4 teaspoons salt

1/2 cup drained bottled roasted red peppers, cut into 1/4-inch strips

1/2 lb arugula, coarse stems discarded (4 cups)

 

Directions

Soak onion in cold water to cover 15 minutes. Drain and pat dry.

Meanwhile, cover potatoes with salted cold water by 2 inches in a 3-quart heavy saucepan and simmer, uncovered, until just tender, 15 to 25 minutes. Drain in a colander and cool slightly.

While potatoes are simmering, prick sausages once or twice with a fork, then cook in 1 tablespoon oil in a large heavy skillet over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to paper towels to drain. When sausages are cool enough to handle, cut diagonally into 1/2-inch pieces.

Whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just cool enough to handle (but still warm), peel and cut into 1-inch cubes, adding to vinegar as cut, and toss gently.

Add onion, sausages, roasted peppers, arugula, remaining 3 tablespoons oil, and salt and pepper to taste to potatoes and toss well.
http://www.epicurious.com/recipes/food/views/Potato-Italian-Sausage-and-Arugula-Salad-106748

 

Spring Radish Salad

adapted from Verdura Vegetables Italian Style by Viana La Place

Ingridients

1 bunch fresh radishes
2-3 very sweet carrots
2 bunches arugula
salt and pepper to taste
E.V. olive oil
2 Tablespoons freshly grated Parmesan cheese
Lemon wedges

 

Directions

Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.

Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.

http://www.mariquita.com/recipes/radish.html

 

Broccoli Rabe with Penne Recipe

Ingredients:

1 bunch broccoli rabe, well rinsed, tough skin peeled, and chopped (keep flowers whole)
1/3 cup extra-virgin olive oil
5 large cloves garlic, minced
1 teaspoon dried oregano
salt and freshly ground black pepper, to taste
1 pound dry penne

 

Directions:

In a large pot or steamer, steam the broccoli rabe until tender, 10-15 min. Remove from the heat and drain, reserving the cooking water.

Warm the olive oil in a nonreactive large skillet over med.-low heat. Add the garlic and saute until golden, 3 min. Add the broccoli rabe, 3/4 cup of the reserved cooking water, the oregano, and salt and pepper to taste. Cover and simmer for 20 min.

Meanwhile, warm a serving bowl in a 200* oven. Bring a large pot of water to a boil (using as much of the reserved broccoli water as remains). Add the penne and cook until al dente, 8-10 min. Drain the pasta.

Remove the bowl from the oven, place the pasta in the bowl, and top with the broccoli mixture. Mix well and serve hot.

 

http://www.cdkitchen.com/recipes/recs/58/Broccoli_Rabe_with_Penne42781.shtml

 

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Griggstown Farm Market Newsletter June 9th and 10th

Monday, June 6th, 2011

Another week of great weather!  Vinny our CSA farmer has some great flower and herbs in front of our store.  If you are looking for a small herb pot that you can put in you window sill or porch, these small herb gardens are perfect.  They will continue to grow all season long, to provide you with fresh herbs straight from your garden.  This week we have some great recipes for Arugula, radishes, and broccoli rabe.  take a look and let us know what you think when you taste it!

 

Summer lunches are coming soon!  Keep an eye out! We have a new member of the team that will be outside making special lunches on the grill.  You are certainly in for a treat if you would like to stop by when we start them.  They will be on Thursday, Friday and Saturday, from noon til 2pm.  Coming Soon!!!

 

Arugula, Chicken Sausage & Potato Salad

Ingredients

1/3 cup thinly sliced red onion

1 lb small (1 1/2- to 2-inch) boiling potatoes

1 package Griggstown White Wine Chicken Sausage (Four 3 oz. Links)

4 tablespoons extra-virgin olive oil

2 tablespoons red-wine vinegar

1 1/4 teaspoons salt

1/2 cup drained bottled roasted red peppers, cut into 1/4-inch strips

1/2 lb arugula, coarse stems discarded (4 cups)

 

Directions

Soak onion in cold water to cover 15 minutes. Drain and pat dry.

Meanwhile, cover potatoes with salted cold water by 2 inches in a 3-quart heavy saucepan and simmer, uncovered, until just tender, 15 to 25 minutes. Drain in a colander and cool slightly.

While potatoes are simmering, prick sausages once or twice with a fork, then cook in 1 tablespoon oil in a large heavy skillet over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to paper towels to drain. When sausages are cool enough to handle, cut diagonally into 1/2-inch pieces.

Whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just cool enough to handle (but still warm), peel and cut into 1-inch cubes, adding to vinegar as cut, and toss gently.

Add onion, sausages, roasted peppers, arugula, remaining 3 tablespoons oil, and salt and pepper to taste to potatoes and toss well.
http://www.epicurious.com/recipes/food/views/Potato-Italian-Sausage-and-Arugula-Salad-106748

 

Spring Radish Salad

adapted from Verdura Vegetables Italian Style by Viana La Place

Ingridients

1 bunch fresh radishes
2-3 very sweet carrots
2 bunches arugula
salt and pepper to taste
E.V. olive oil
2 Tablespoons freshly grated Parmesan cheese
Lemon wedges

 

Directions

Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.

Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.

http://www.mariquita.com/recipes/radish.html

 

Broccoli Rabe with Penne Recipe

Ingredients:

1 bunch broccoli rabe, well rinsed, tough skin peeled, and chopped (keep flowers whole)
1/3 cup extra-virgin olive oil
5 large cloves garlic, minced
1 teaspoon dried oregano
salt and freshly ground black pepper, to taste
1 pound dry penne

 

Directions:

In a large pot or steamer, steam the broccoli rabe until tender, 10-15 min. Remove from the heat and drain, reserving the cooking water.

Warm the olive oil in a nonreactive large skillet over med.-low heat. Add the garlic and saute until golden, 3 min. Add the broccoli rabe, 3/4 cup of the reserved cooking water, the oregano, and salt and pepper to taste. Cover and simmer for 20 min.

Meanwhile, warm a serving bowl in a 200* oven. Bring a large pot of water to a boil (using as much of the reserved broccoli water as remains). Add the penne and cook until al dente, 8-10 min. Drain the pasta.

Remove the bowl from the oven, place the pasta in the bowl, and top with the broccoli mixture. Mix well and serve hot.

 

http://www.cdkitchen.com/recipes/recs/58/Broccoli_Rabe_with_Penne42781.shtml

 

Tags:
Posted in News |

Broccoli Rabe with Penne Recipe

Monday, June 6th, 2011

Ingredients:

1 bunch broccoli rabe, well rinsed, tough skin peeled, and chopped (keep flowers whole)
1/3 cup extra-virgin olive oil
5 large cloves garlic, minced
1 teaspoon dried oregano
salt and freshly ground black pepper, to taste
1 pound dry penne

 

Directions:

In a large pot or steamer, steam the broccoli rabe until tender, 10-15 min. Remove from the heat and drain, reserving the cooking water.

Warm the olive oil in a nonreactive large skillet over med.-low heat. Add the garlic and saute until golden, 3 min. Add the broccoli rabe, 3/4 cup of the reserved cooking water, the oregano, and salt and pepper to taste. Cover and simmer for 20 min.

Meanwhile, warm a serving bowl in a 200* oven. Bring a large pot of water to a boil (using as much of the reserved broccoli water as remains). Add the penne and cook until al dente, 8-10 min. Drain the pasta.
Remove the bowl from the oven, place the pasta in the bowl, and top with the broccoli mixture. Mix well and serve hot.

 

http://www.cdkitchen.com/recipes/recs/58/Broccoli_Rabe_with_Penne42781.shtml

 

 

 

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Posted in Recipes |

Spring Radish Salad

Monday, June 6th, 2011

adapted from Verdura Vegetables Italian Style by Viana La Place

Ingridients

1 bunch fresh radishes
2-3 very sweet carrots
2 bunches arugula
salt and pepper to taste
E.V. olive oil
2 Tablespoons freshly grated Parmesan cheese
Lemon wedges

 

Directions

Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.

Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.

http://www.mariquita.com/recipes/radish.html

 

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Posted in Recipes |

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