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GRIGGSTOWN FARM MARKET NEWSLETTER 01/30/12

Sunday, January 29th, 2012

We Have Wings!

Are you ready for Super Bowl Sunday?  Do you need quality wings to serve for your Super Bowl Sunday guests?  Then stop by the farm store and pick up a few packages to prepare with your favorite recipe.  If you don’t have that perfect recipe to help you enjoy this festive event, check out our recipes on our webpage or visit our facebook page and look for the naked wing post.

 

 

Chuck’s Corner


 

Did you receive our customer satisfaction survey?  If you missed it and would like to participate, please request a survey by writing me at Customer Relations@GriggstownQuailFarm.com

 

 

 

 

 

 

The word “tomato” may refer to the plant (Solanum lycopersicum) or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following theSpanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler climates. The tomato fruit is consumed in diverse ways, including raw, as an ingredient in many dishes and sauces, and in drinks. While it is botanically a fruit, it is considered a vegetable for culinary purposes (as well as by the United States Supreme Court, see Nix v. Hedden), which has caused some confusion. The fruit is rich in lycopene, which may have beneficial health effects.

 

 

 

Featured Recipe

 

Tomato Soup

Courtesy of  Chef Cristin, www.BeMyGuestPersonalChef.com

 

 

This is a great recipe, however, if you don’t have time to make soup yourself, stop by the store and purchase a quart of Chef Mike’s delicious tomato soup.

 

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Chuck’s Corner

Sunday, January 29th, 2012

 

 

Did you receive our customer satisfaction survey?  If you missed it and would like to participate, please request a survey by writing me at Customer Relations@GriggstownQuailFarm.com

 

 

 

 

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Food of the Week: Tomato

Sunday, January 29th, 2012

 

The word “tomato” may refer to the plant (Solanum lycopersicum) or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following theSpanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler climates. The tomato fruit is consumed in diverse ways, including raw, as an ingredient in many dishes and sauces, and in drinks. While it is botanically a fruit, it is considered a vegetable for culinary purposes (as well as by the United States Supreme Court, see Nix v. Hedden), which has caused some confusion. The fruit is rich in lycopene, which may have beneficial health effects.

 

The tomato belongs to the nightshade family. The plants typically grow to 1–3 metres (3–10 ft) in height and have a weak stem that often sprawls over the ground and vines over other plants. It is aperennial in its native habitat, although often grown outdoors in temperate climates as an annual.

The tomato is native to South America. Genetic evidence shows the progenitors of tomatoes were herbaceous green plants with small green fruit and a center of diversity in the highlands of Peru. One species, Solanum lycopersicum, was transported to Mexico, where it was grown and consumed by Mesoamerican civilizations. The exact date of domestication is not known. The first domesticated tomato may have been a little yellow fruit, similar in size to a cherry tomato, grown by the Aztecs of Central Mexico

The word “tomato” comes from the Nahuatl word tomatl, literally “the swelling fruit”. Spanish explorer Cortés may have been the first to transfer the small yellow tomato to Europe after he captured the Aztec city of Tenochtítlan, now Mexico City, in 1521, although Christopher Columbus, a Genoese working for the Spanish monarchy, may have taken them back as early as 1493. The earliest discussion of the tomato in European literature appeared in an herbal written in 1544 by Pietro Andrea Mattioli, an Italian physician and botanist, who named it pomo d’oro, or “golden apple”. Aztecs and other peoples in the region used the fruit in their cooking; it was cultivated in southern Mexico and probably other areas by 500 BC. The Pueblo people are thought to have believed that those who witnessed the ingestion of tomato seeds were blessed with powers of divination. The large, lumpy tomato, a mutation from a smoother, smaller fruit, originated in Mesoamerica, and may be the direct ancestor of some modern cultivated tomatoes

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Featured Recipe

Sunday, January 29th, 2012

Tomato Soup

Courtesy of  Chef Cristin, www.BeMyGuestPersonalChef.com

 

This is a great recipe, however, if you don’t have time to make soup yourself, stop by the store and purchase a quart of Chef Mike’s delicious tomato soup.

 

 

Ingredients:

  • 1 (14-ounce) can chopped tomatoes
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 stalk celery, diced
  • 1 small carrot, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup chopped fresh basil leaves
  • 1/2 cup heavy cream, optional

 

Directions:

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

 

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GRIGGSTOWN FARM MARKET NEWSLETTER 01/23/12

Tuesday, January 24th, 2012

 

Look for our email with details regarding taking our customer satisfaction survey.  You will receive this shortly.

Please take the time to let us know how we can better serve you and be eligible for a gift from us.

 

 

 

 

Chuck’s Corner

 

Valentine’s Day is just around the corner so you should start thinking about how you’re going to surprise the special person in your life.  I have a suggestion that just might do the trick.  Chef Judy, a Griggstown Farm supporter, has teamed up with The Spa at Robert Woods Johnson to offer a memorable experience for both you and your special someone.

 

 

 

Food of the Week: Chicken Wings (Buffalo Wings)

A Buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally deep-fried unbreaded and then coated in sauce. Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter. Buffalo wings are traditionally served with celery sticks and blue cheese dressing.

Buffalo wings were created in Buffalo, New York. The residents of Buffalo generally refer to them as “wings” or “chicken wings” rather than “Buffalo wings.”

 

Featured Recipe

Chicken Wings in Peanut Sauce

Courtesy of  Chef Tiffany, www.SimplyNutritiousMeals.com

 

Try these savory wings with such unique and exciting flavoring.  Everyone will rave about them.

 

 

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Chuck’s Corner

Tuesday, January 24th, 2012

Valentine’s Day is just around the corner so you should start thinking about how you’re going to surprise the special person in your life.  I have a suggestion that just might do the trick.  Chef Judy, a Griggstown Farm supporter, has teamed up with The Spa at Robert Woods Johnson to offer a memorable experience for both you and your special someone.

There are dinner options with a massage plus an add-on wine or beer pairing, something to suit everyone’s taste.  There are limited time slots available, and they will go fast! So call now for menu options and to reserve your special date.

 

60 Minute Massage and Dinner
Yes, You Deserve it!
Two 60 Minute massages and a 3 course dinner for two 

Only $295!
30 Minute Massage and Dinner
Your special someone is going to love this   one too! 

Two back to back 30 minute massages and   3 course dinner for two

Special  $225
Wine or Beer Pairing
Add to your special night by choosing a wine or beer paring 

$25

Wait! There is more good news.  I have arranged for you to receive a 10% discount on any of the below packages if you mention Griggstown Quail Farm.

732-261-9896

 

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Food of the Week: Chicken Wings (Buffalo Wings)

Tuesday, January 24th, 2012

 

A Buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally deep-fried unbreaded and then coated in sauce. Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter. Buffalo wings are traditionally served with celery sticks and blue cheese dressing.

 

 

Buffalo wings were created in Buffalo, New York. The residents of Buffalo generally refer to them as “wings” or “chicken wings” rather than “Buffalo wings.”

There are four different legends about how Buffalo wings came to be.

  • The first story is that Buffalo wings were first prepared at the Anchor Bar by Teressa Bellissimo, who owned the bar along with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce.

 

A cook preparing Buffalo wings

  • A second version, as told by Dominic Bellissimo (Frank and Teressa’s son) to The New Yorker reporter Calvin Trillin in 1980, stated: “It was Friday night in the bar and since people were buying a lot of drinks he wanted to do something nice for them at midnight when the mostly Catholic patrons would be able to eat meat again.” He stated that it was his mother, Teressa, who came up with the idea of chicken wings.
  • The third version of the origin involved a mis-delivery of wings instead of backs and necks for making the bar’s spaghetti sauce. Faced with this unexpected resource, Frank Bellissimo says that he asked Teressa to do something with them.
  • The fourth version has nothing to do with the Bellissimos or the Anchor Bar. Calvin Trillin stated in his 1980 New Yorker article that a man named John Young also claimed credit for serving chicken wings in a special “mambo sauce”. Chicken wings in mambo sauce became the specialty at his Buffalo restaurant in the mid-1960s. Young had registered the name of his restaurant, John Young’s Wings ‘n Things, at the county courthouse before leaving Buffalo in 1970.

Buffalo wings are used in competitive eating events, such as Philadelphia’s Wing Bowl and at the National Buffalo Wing Festival.

 

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Featured Recipe

Tuesday, January 24th, 2012

Chicken Wings in Peanut Sauce

Courtesy of  Chef Tiffany, www.SimplyNutritiousMeals.com

 

Try these savory wings with such unique and exciting flavoring.  Everyone will rave about them.

 

 

 

Ingredients:

4 lb chicken wings, halved at joint
2 tablespoons vegetable oil
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove, minced

For sauce
2 tablespoons natural peanut butter
1 tablespoon fresh lime juice
1 1/2 teaspoons Asian fish sauce
1 1/2 teaspoons soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon dried hot red pepper flakes
1/4 teaspoon salt

 

Directions:

Preheat oven to 500°F.

Pat wings dry and toss with oil, ginger, and garlic.

Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes.

Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.

Make sauce while wings cook:
Whisk together sauce ingredients in a large bowl until blended.

Add wings to sauce and toss until coated. Enjoy!!

 

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GRIGGSTOWN FARM MARKET NEWSLETTER 01/17/12

Monday, January 16th, 2012

 

Everyone knows that football goes best with WINGS, prepared how you like them.  In recognition of this, we are offering naked wings for you to prepare.  Look for the NAKED WING post on our facebook page to provide your favorite wing recipe.

 

 

Chuck’s Corner

 

This month, we are featuring turkey chili made by Chef Mike, to provide a comfort food that is tasty and goes well with watching football.

 

 

Chicken is the most common type of poultry in the world and is prepared as food in a wide variety of ways, varying by region and culture.

The modern chicken is a descendant of Red Jungle fowl hybrids along with the Grey Jungle fowl first raised thousands of years ago in the northern parts of the Indian subcontinent.

 

 

 

Featured Recipe

 

Lemon Chicken Recipe

Courtesy of  Chef Cristin, www.BeMyGuestPersonalChef.com

Overheard at the market, “I’m a breast girl.” “Really? I’m definitely a thigh girl,” pause…”dark meat, so much more flavor.” Had to laugh, I’m so so so much a thigh girl myself. Here is the secret to fabulous lemon chicken – use bone-in, skin-on chicken thighs (or legs, but thighs are easier to eat). Lemon is acidic and greatly benefits from the balance of the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin. You don’t have to eat the skin (my father doesn’t, he gives them to me, score!), but cook with them on for the flavor.

 

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Chuck’s Corner

Monday, January 16th, 2012

This month, we are featuring turkey chili made by Chef Mike, to provide a comfort food that is tasty and goes well with watching football.  Print the G-Buck below and bring to the farm Market to redeem.

 

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