Wow!  It certainly has been hot!

Some of you expressed appreciation for the discount on our fruit pies last week, however, you didn’t want to turn on your oven to bake it due to the heat.  We can appreciate that so we have some ideas that will minimize your need to use your oven.

You can buy a ready baked pie at the farm, and did you know that if you called us, we would roast a chicken for you, ready to be picked up?  We also have side dishes that would complement the chicken.

For lunch we are having a Burger Mania at the farm on Thursday and Friday.  See our $6 Picnic Lunch menu for this week’s offerings.

Also, be sure to take advantage of the Weekly Special of $1.50 off a package of our ready for the grill turkey burgers.  If you have not tasted them, we suggest you join us for Burger Mania because we are offering turkey burger sliders.

We are getting feedback regarding our newsletter from some readers.

Please keep the communication open.

We always welcome your questions, suggestions and recipes to share, so email us at Service@griggstownquailfarm.com.

We really would like to hear from you.

Farm Market Weekly Special

$1.50 OFF our regular price of $6.50 a package of two Turkey Burgers, almost a 25% discount. Our Turkey Burgers are made fresh in the farm market kitchen by our resident chefs.  They are made of all natural ingredients using turkeys that were raised on the farm.  Note: turkeys are available at the farm all year round.

Each burger weighs 6 ounces. That’s only $2.50 for over a quarter pound healthy burger, seasoned and ready for the grill.  You can keep the burgers frozen and cook them as needed for a quick lunch or dinner.  Check this week’s recipes for tasty and healthy complements to your burgers so you can prepare them for your family and friends.

BURGER MANIA – $6 Picnic Lunch: Thursday 7/28 and Friday 7/29 from 12:00 – 1:30 pm

Join Chefs Mike and Alyssa for their end of month Burger Mania

Lunch Entrees

Portabella Burger – Portabella mushroom, fresh mozzarella, grilled tomato, basil and sun-dried tomato mayo on a bun

Black Bean Burger- Grilled red onion, lettuce and guacamole

Turkey Burger Sliders – Griggstown turkey burgers with lettuce and a barbeque mayonnaise

Wings and Corn- Four grilled Griggstown lemon-herb chicken wings and grilled corn with herb butter

Sides ($2) – Potato Salad and Cucumber & Tomato Salad

Farm Market Vegetables

This week’s fresh vegetables offered at the farm market are Cucumbers, Eggplant, Lettuce, Melons, Onions, Peppers (Hot and Sweet), Squash, Tomatoes, Zucchini.  Herbs: Basil, Thyme, Parsley, Sage, Oregano

CSA Member’s Harvest list for this week, 7/28 and 7/29

Beans (Pick your own)

Cucumbers

Eggplant

Lettuce

Melons

Onions

Peppers (Hot and Sweet)

Squash

Tomatoes

Zucchini

Herbs:

Basil

Thyme

Parsley

Sage

Oregano

CSA Members only:  Free cut your own flowers available, arrive before 5:30 and bring your own pruner or sharp scissor.

Food of the Week: Side Dishes

Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. New side orders introduced within the past decade, such as rice and couscous, has grown to be quite popular throughout Europe, especially at formal occasions (with couscous appearing more commonly at dinner parties introduced by many Middle Eastern attributes).

When used as an adjective qualifying the name of a dish, side usually refers to a smaller portion served as a side dish, rather than a larger, main dish-sized serving. For example, a “side salad” is usually served in a small bowl or salad plate, in contrast to a large dinner-plate-sized entrée salad.

A typical American meal with a meat-based main dish might include one vegetable side dish, sometimes in the form of a salad, and one starch side dish, such as bread, potatoes, rice, or pasta.

You can sample the featured recipe for potato salad at this week’s BURGER MANIA picnic lunch at the farm.

See,

BURGER MANIA – $6 Picnic Lunch: Thursday 7/28 and Friday 7/29 from 12:00 – 1:30 pm

Featured Recipe #1: Potato Salad

Courtesy of Chef Mike, Griggstown Quail Farm Market

Ingredients:

●     3 lbs red bliss potatoes

●     ½ lb bacon

●     1 red onion, small dice

●     1 pepper (any color), small dice

●     1 bunch scallions, thinly sliced

●     1½ – 2 cups mayonnaise

●     ¼ cup worcestershire sauce

●     2 Tbsp Dijon mustard

●     Salt and pepper to taste

Directions:

●     Place potatoes in a pot and fill with cold water, about one inch above the potatoes

●     Add a generous pinch of salt and place the pot on the stove on high heat

●     Cook for about 30-40 minutes.  Potatoes are done when fork tender

●     Strain potatoes and cool

●     Preheat oven to 400 degrees

●     Line a cookie sheet with aluminum foil or parchment paper

●     Arrange the bacon on the cookie sheet and bake for about 10 -15 minutes, depending on how crispy you like the bacon.

●     Remove cooked bacon from oven and chop into small pieces

●     Once the potatoes are cooled, slice them in half and then slice into 1/8 inch slices

●     In a large bowl add the potatoes, bacon, onion, red pepper, and scallion

●     In a separate bowl, mix the mayonnaise, worcestershire, mustard and salt and pepper

●     Once seasoned to your liking, add the sauce to the potatoes and mix gently, trying to not break up the potato pieces

●     Let cool in the refrigerator or eat at room temperature

Recipe #2: Corn & Black Bean Salad

Courtesy of Chef Mike, Griggstown Quail Farm Market

Ingredients:

●     6 ears sweet jersey corn

●     1 can (16 oz) black beans

●     1 red bell pepper, small dice

●     1 mango, small dice

●     2 limes, separate zest and juice

●     ¼ cup chopped basil

●     1 tsp cumin

●     ½ cup vegetable oil

●     Salt and pepper to taste

Directions:

●     Shuck corn and toss in oil, salt and pepper

●     Grill corn on medium heat for about 6-8 minutes or just until it starts to blacken

●     Remove from grill and slice off the cob

●     In a large bowl combine the corn, beans, red pepper, mango, and lime zest

●     In a blender combine the lime juice, basil, cumin, salt, and pepper

●     Turn the blender on and slowly add the oil until it’s all incorporated

●     Add dressing to vegetable mixture, mix, and season to taste

$1.50 OFF our regular price of $6.50 a package of two Turkey Burgers, almost a 25% discount. Our Turkey Burgers are made fresh in the farm market kitchen by our resident chefs.  They are made of all natural ingredients using turkeys that were raised on the farm.  Note: turkeys are available at the farm all year round.

Each burger weighs 6 ounces. That’s only $2.50 for over a quarter pound healthy burger, seasoned and ready for the grill.  You can keep the burgers frozen and cook them as needed for a quick lunch or dinner.  Check this week’s recipes for tasty and healthy complements to your burgers so you can prepare them for your family and friends.

This week’s fresh vegetables offered at the farm market are Cucumbers, Eggplant, Lettuce, Melons, Onions, Peppers (Hot and Sweet), Squash, Tomatoes, Zucchini.  Herbs: Basil, Thyme, Parsley, Sage, Oregano

Beans (Pick your own)

Cucumbers

Eggplant

Lettuce

Melons

Onions

Peppers (Hot and Sweet)

Squash

Tomatoes

Zucchini

Herbs:

• Basil
• Thyme
• Parsley
• Sage
• Oregano

CSA Members only:  Free cut your own flowers available, arrive before 5:30 and bring your own pruner or sharp scissor.

Chef Mathew is getting a little nervous since the due date of his baby girl is quickly approaching.   August 3^rd is the official date, however, one can never be certain.  In the meantime, life goes on at the farm by bringing fresh produce, poultry and prepared foods to our valued customers.

We have placed some photos of last week’s lunch crowd and some of the CSA members picking flowers and string beans on our Facebook page.  Please visit to see them at http://www.facebook.com/pages/Griggstown-Farm-Market/123020157752317

While there, please be sure to Like Us……………………………….

We are getting positive feedback regarding our newsletter from some of the readers.  Keep the communication open.  We always welcome your questions, suggestions and recipes to share, so email us at Service@griggstownquailfarm.com.  We really would like to hear from you.

Farm Market Special of the Week

This week we are offering a special on all our fruit pies, made with the freshest ingredients with a flaky pastry crust that is out of this world.  Select any one of our the following pies and Mention that you saw the newsletter this week and receive $1.50 off a fruit pie. Offer expires 7/24.

Apple

Apple Crumb

Blueberry

Apple Blueberry, my favorite

Cherry

Peach

Peach & Berry

Strawberry Rhubarb

Be sure to take home a container of your favorite flavor homemade ice cream to go with the pie.

__________________________________________________________________________________

$6 Picnic Lunch: Thursday 7/21 and Friday 7/22 from 12:00 – 1:30 pm.

Lunch Entrees

Grilled Vegetable Sandwich ($6) – Layers of tomato, mozzarella and basil with a balsamic reduction on a ciabatta roll

Pizza of the Week ($6) – shaved fennel, grilled tomatoes, tarragon, mozzarella, and red pepper pesto on a grilled crust

Turkey Burger Sliders ($6) – Griggstown turkey burgers with lettuce and a barbeque mayonnaise

Wings and Kabobs ($6) – Four lime-cumin marinated wings with a side of chipotle-mayo and a garden-fresh vegetable kabob

Sides ($2) – Corn & Black Bean Salad and Potato Salad

Farm Market Vegetables 7/19 – 7/25

CSA Member News

We’re enjoying the summer season and are thrilled our customers can benefit from Griggstown’s freshly picked and delicious harvest.  At this time, we thought it important to review the guidelines that apply to our CSA program.  Each week, available produce is published in our newsletter prior to the pickup dates.  During these days, each produce’s quantities entitled by the half and full members are posted on a board inside the greenhouse.  Please take only what you are entitled to.  When someone takes more than the stipulated amount, it can affect availability for other members.  We greatly appreciate everyone’s cooperation when picking up their weekly harvest.

The CSA Member’s Harvest list for this week, 7/21 and 7/22

Cantaloupe

Cucumbers

Eggplant

Onions

Peppers

Swiss Chard

Summer Squash/Zucchini

Tomatoes

Beans

Herbs:

Oregano

Thyme

Basil

Sage

Parsley

CSA Members only:  Free cut your own flowers available, arrive before 5:30 and bring your own pruner or sharp scissor.

Featured Food of the Week: Zucchini

Zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called “zucchini” were developed in Italy, many generations after their introduction from the “New World”.

In all probability, this occurred in the very late 19th century, probably near Milan; early varieties usually included the names of nearby cities in their names. The alternative name courgette is from the French word for the vegetable, with the same spelling, and is commonly used in France, Ireland, and the United Kingdom. It is a diminutive of courge, French for squash. “Zucca” is the Italian word for squash and “zucchina” is its diminutive, becoming “zucchine” in the plural. However, “zucchino”, the masculine form, becoming “zucchini” in the plural, is commonly used in the dialect of Tuscany as the name of the fruit and sometimes is improperly used in Italian as the name of the plant. An Italian dictionary called “lo Zingarelli 1995, Zanichelli editor”, gives both forms, but some others, like “Devoto-Oli, Le Monnier editor” and “Treccani, Treccani editor” give just Zucchina as the correct Italian word. “Zucchini” is used in Tuscany , and in Australia, Canada and the United States. ‘Zucchini’, the plural in the dialect of Tuscany, is one of the plural forms in English (along with ‘zucchinis’) as well as the singular form.[2] The first records of zucchini in the United States date to the early 1920s. It was almost certainly brought over by Italian immigrants and probably was first cultivated in the United States in California.

Recipe #1:

Zucchini Quiche

Sent in by Karen, Princeton Jct., NJ

Easy to prepare dish that children as well as adults love. Serve with any meal and it’s always a hit.

Ingredients:

●     3 cups shredded zucchini (use large hole of grater, no need to peel zucchini)

●     1 cup bisquick

●     ½ cup chopped onions

●     ½ cup parmesan cheese

●     2 tbls parsley

●     ½ tsp salt

●     ½ tsp oregano

●     1 clove chopped garlic

●     ½ cup regular oil (not olive oil)

●     4 large eggs well beaten

Directions:

●     Preheat oven to 340 degrees F.

●     Spray 11” pie plate or other round plate with Pam

●     Blend all ingredients together by hand

●     Add eggs. Mix

●     Spread in pie plate.

●     Bake in middle rack of oven, 45 minute or until golden brown

Recipe #2:

Zucchini Bread

Courtesy of Paula Deen

Ingredients:

●     3 1/4 cups all-purpose flour

●     1 1/2 teaspoons salt

●     1 teaspoon ground nutmeg

●     2 teaspoons baking soda

●     1 teaspoon ground cinnamon

●     3 cups sugar

●     1 cup vegetable oil

●     4 eggs, beaten

●     1/3 cup water

●     2 cups grated zucchini

●     1 teaspoon lemon juice

●     1 cup chopped walnuts or pecans

Directions:

●     Preheat oven to 350 degrees F.

●     In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

●     In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.

●     Mix wet ingredients into dry, add nuts and fold in.

●     Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean.

●     Alternately, bake in 5 mini loaf pans for about 45 minutes.

Recipe #3:

Grilled Zucchini Over baby Spinach

Courtesy of Dave McCoy

Ingredients:

●     4 medium zucchini

●     1/2 cup olive oil

●     1/4 cup balsamic vinegar

●     Salt and ground black pepper

●     6 cups fresh baby spinach leaves, whole

Directions:

●     Slice zucchinis into 1/8-inch long strips.

●     Place in large sealable, plastic bag.

●     To zucchini, add the oil, vinegar and salt and pepper, to taste.

●     Seal bag and set aside in cool location or refrigerate until ready to grill.

●     Set grill to medium heat.

●     Lay zucchini strips across grill, cook on each side for 3 minutes or until dark grill marks appear.

●     Reserve oil mixture.

●     Toss spinach in remaining oil mixture, add more salt and pepper, if desired.

●     Put spinach in serving bowl or portion on each plate separately.

●     Lay cooked zucchini strips across the top.

This week we are offering a special on all our fruit pies, made with the freshest ingredients with a flaky pastry crust that is out of this world.  Select any one of our the following pies and Mention that you saw the newsletter this week and receive $1.50 off a fruit pie. Offer expires 7/24.

Apple

Apple Crumb

Blueberry

Apple Blueberry, my favorite

Cherry

Peach

Peach & Berry

Strawberry Rhubarb

Be sure to take home a container of your favorite flavor homemade ice cream to go with the pie.

We’re enjoying the summer season and are thrilled our customers can benefit from Griggstown’s freshly picked and delicious harvest.  At this time, we thought it important to review the guidelines that apply to our CSA program.  Each week, available produce is published in our newsletter prior to the pickup dates.  During these days, each produce’s quantities entitled by the half and full members are posted on a board inside the greenhouse.  Please take only what you are entitled to.  When someone takes more than the stipulated amount, it can affect availability for other members.  We greatly appreciate everyone’s cooperation when picking up their weekly harvest.

Cantaloupe

Cucumbers

Eggplant

Onions

Peppers

Swiss Chard

Summer Squash/Zucchini

Tomatoes

Beans

Herbs:

Oregano

Thyme

Basil

Sage

Parsley

CSA Members only:  Free cut your own flowers available, arrive before 5:30 and bring your own pruner or sharp scissor.

We have received a number of emails from you and we are pleased to read your comments and suggestions regarding our newsletter but more importantly we want to open the lines of communication with our supporters of Field to Table agriculture.  We are here to provide you quality products and assure you have everything you need.  Several people asked where we participate in farmers markets so I have listed the sites below.

We always welcome your questions, suggestions and recipes to share, so email us at Service@griggstownquailfarm.com.  We really would like to hear from you.

Griggstown Farm Market – Farmers Market Locations

Please Like Us on Facebook

http://www.facebook.com/pages/Griggstown-Quail-Farm/112883482059980

We will be offering specials via Facebook in the future.

This is the third week we are offering discounts to our newsletter recipients to show our appreciation for your patronage.  This week we are featuring our Boned-Out Chicken.

Picnic lunch: Thursday 7/14 and Friday 7/15 from 12:00 – 1:30 pm.

Lunch is served Thursday 7/14 and Friday 7/15 from 12:00 – 1:30 pm.

Lunch Entrees

Grilled Vegetable Sandwich – Layers of tomato, mozzarella and basil with a balsamic reduction on a ciabatta roll

Chicken Sausage Sandwich – Griggstown broccoli rabe sausage with a roasted pepper and tomato sauce on a ciabatta roll

Turkey Burger Sliders – Griggstown turkey burgers with lettuce and a barbeque mayonnaise

Pizza of the Week – Grilled peaches and goat cheese topped with Arugula

Sides – Corn & Black Bean Salad and Cucumber & Tomato Salad

We also have cold drinks and other prepared foods you can purchase and enjoy while sitting at our picnic tables enjoying the food and the beautiful weather.

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The CSA Member’s Harvest list for this week, 7/14 and 7/15

Arugula

Cucumbers

Eggplant

Fennel

Onions

Peppers

Romaine Lettuce (Green or Red)

Scallions

Swiss Chard

Summer Squash/Zucchini

Tomatoes

Herbs:

Oregano

Thyme

Basil

Sage

Parsley

CSA Members only:  Free cut your own flowers available, arrive before 5:30 and bring your own pruner or sharp scissor.

________________________________________________________________________

Featured Food of the Week: Boned-Out Chicken

Nearly all fertilized chicken eggs will hatch after 21 days with good conditions. For proper incubation and survival in captivity, the birds are hatched in 95 degrees F incubators and are kept at that constant temperature, then dropped at 1 degree increments per day. Commercially, they are raised only having three-quarters of a foot per bird and grown to a live weight of 5 to 7 lbs. Here at the Griggstown Quail Farm & Market, our chickens are All-Natural & Free-Range, at a dress weight of 3 ½ to 4 lbs. Fed a soy grain based diet with vitamins and minerals, absolutely no hormones or growth stimulants are given to the birds. Processed here 2-3 times weekly, these fresh chickens are sold at our retail store. They are available whole, or boned-out (pieces cut off of the whole chicken, 1 package contains, 2 breasts, 2 thighs, 2 legs, 2 wings).

Mention that you saw the newsletter this week and receive $1.50 off a Boned-Out Chicken!!

Offer expires 7/17.

Featured Recipe:

Roasted Cranberry Chicken

From Better Homes & Garden

A tangy cranberry sauce turns roasted chicken into a delicious and healthy supper. Serve it with brown rice.

Ingredients:

• small chicken thighs (2 to 2-1/4 lb.), skinned

• 8 Pieces of chicken (2 to 2¼ lb.), skinned
• ¾ cup low-calorie cranberry juice
• ¾ cup fresh cranberries
• 2 sprigs fresh thyme
• 4 tsp. packed brown sugar
• Fresh thyme leaves

Directions:

• Preheat oven to 375 degrees F.
• Coat extra-large ovenproof skillet with nonstick cooking spray.
• Heat over medium-high heat.
• Sprinkle 1/4 tsp. each salt and pepper on chicken.
• In hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides.
• Transfer skillet to oven.
• Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F).

Recipe #2:

Crispy Baked Drumsticks with Honey-Mustard Sauce

From EatingWell

These baked chicken drumsticks are crispy-crunchy outside and succulent and juicy inside. Serve with spinach or preferred garden green

Ingredients:

• 2/3 cup fine dry breadcrumbs, preferably whole-wheat (see Note)
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 5 teaspoons canola oil
• 1 large egg
• 8 chicken drumsticks (about 2 pounds total), skin removed, trimmed

Honey-Mustard Sauce

• 1/4 cup nonfat plain yogurt, preferably Greek-style
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• Freshly ground pepper to taste

Directions:

• Preheat oven to 475°F. Coat a wire rack with cooking spray and set it on a large rimmed baking sheet.
• Mix breadcrumbs, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg with a fork in another shallow dish. Dip the drumsticks into the egg, then press into the breading mixture until evenly coated on both sides. (Discard any remaining mixture and/or egg.) Place the chicken on the prepared rack.
• Bake the chicken until golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching bone registers 165°F, 25 to 30 minutes.
• To prepare sauce: Combine yogurt, mustard, honey and pepper in a small bowl. Serve the sauce with the drumsticks.

Recipe #3:

Vegetable Grill with Balsamic-Red Wine Glaze

From a CSA member who asked to be anonymous

Make the ultimate green-friendly backyard BBQ meal with great food you can pick up from your the Griggstown Farm Market.

Ingredients:

• 2/3 cup balsamic vinegar
• 2/3 cup red wine
• 2 pounds mixed vegetables, such as tomatoes, carrots, radishes, onions, sliced or quartered
• 2 tablespoons olive oil
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 3 ounces prosciutto
• 1 sprig summer savory, chopped

Directions:

• Make the balsamic glaze: Combine the balsamic vinegar and red wine in a medium saucepan and simmer until the liquid is reduced to 1/4 cup — about 25 minutes.

• Gently toss the vegetables with the olive oil.
• Sprinkle with the pepper and salt.
• Grill until lightly golden and softened. For sturdier vegetables, such as carrots and radishes — about 10 minutes; onions and beans — about 5 minutes; tomatoes — 1 1/2 minutes per side.
• Grill the prosciutto just until warmed.
• Transfer all of the grilled vegetables and prosciutto to a platter, drizzle with 2 to 3 tablespoons of the glaze, and sprinkle with the savory.