CSA Newsletter Week 4

• Dear CSA Members,

Another week has passed and I hope that you are enjoying you shares. I have spoken with many of you about recipes that you have tried and new techniques that have helped you with your shares. This is especially good news considering the Community Kitchen has not yet started. We will be hosting our first Community Kitchen soon, so make sure you’re the first to sign up!

Unfortunately, the weather has not been on our side most of the time. The rain kept our zucchinis from maturing so we had to hold out until this week. Hopefully the sun will stay out and our vegetables will grow according to schedule.

It has been brought to our attention (especially by those picking up on Fridays) that some of the vegetables look wilted. The best thing to do in this case is placing your greens in a large ice bath. This will bring the life back into the product. A CSA member also suggested rinsing all your vegetables in ice-cold water, drying them thoroughly, and keeps them stored in the refrigerator wrapped in paper towels. This should keep the veggies fresh for the entire week as long as they’re completely dry. The other suggestion is to only wash the veggies right before using them. See what method works better and pass on the info!

Keeping veggies in the fridge:

CLICK HERE TO SEE OUR VIDEO FOR THE WEEK

or goto this address  http://www.youtube.com/watch?v=AiisVOVyyXA

This is the first week for our cauliflower. We will be offering varieties throughout the season like Cheddar, Vitaverde and Snow Crown. Here are some great recipes that showcase cauliflower!

The aim with a root vegetable crust is to make something crispy that can be eaten by hand, without it falling apart. Many recipes use lots of eggs, but this one opts for cauliflower and goat’s cream cheese. It works well with a slightly different, less cheesy topping.

Makes 4 small pizzas or 1 large one

For the crusts
: 1 medium-size cauliflower, grated 100g goat’s cream cheese 1 egg Salt and black pepper

For the tomato sauce
: Olive oil 1 onion, chopped 3-4 garlic cloves, minced 400g can of chopped tomatoes A handful of fresh basil, chopped A pinch of dried chilli flakes Salt and black pepper

1. Preheat oven to 200C/400F/gas mark 6 and line a baking tray with baking parchment.
2. To make the crust, add the cauliflower to a pot of boiling water and boil for 5 minutes. Drain, then wrap in a teatowel and squeeze out any excess water.
3. In a bowl, mix the grated cauliflower with the cream cheese and egg, and season.
4. Divide the cauliflower mix into four portions and, using your hands, shape the crusts on the sheet. They should be about 1-1½cm thick. Bake for about 30-35 minutes, or until firm and golden.
5. While the crusts are baking, heat the oil in a frying pan. Add the onion and saute for a few minutes. Add the garlic and stir briefly, then add the rest of the ingredients. Simmer for about 20 minutes, stirring every few minutes.
6. When the crusts are done, add a spoonful of tomato sauce to each and spread evenly. Add toppings as desired, plus grated cheese.
7. Bake the pizzas for about 10 minutes at 220C/450F/gas mark 8, until the cheese is golden.

Recipe supplied by Josephine Malene Kofod, atastylovestory.com

http://www.youtube.com/watch?v=ews2GlhbSxg

This is a great recipe for transforming your “boring” cauliflower. (BE ADVISED, the video does contain strong language at the end.)

http://www.youtube.com/watch?v=Rmtk6V20jrc

We will be offering lunch from 12:00 to 2:00 on Thursdays and Fridays. Pick up your shares and a delicious meal!

CSA Lunch Menu

BBQ Chicken Quesadilla: Pulled BBQ chicken with red onions and cheddar cheese folded in a flour tortilla and grilled to perfection.

Grilled Pizza: Ricotta, mozzarella and garlic sautéed greens, topped with chicken sausage.

Grilled Caprese Salad: Multi-grain bread with sliced tomato, fresh mozzarella and basil pesto.

*Assorted cold sandwiches are available in the deli case

If any of you have old or unused cookbooks, please donate them at the farm. We will be building a cookbook library that will be a great way for our customers to get more use out of the products they buy. Just drop off your cookbooks at your convenience. Thanks!

Here’s the link for this week’s video and sharelist! http://www.youtube.com/watch?v=ffMvsJE1N-s

Individual             Half             Full

Red Russian Kale                                     1                           1                   2

Collards                                                      1                           1                   2
Winterbor Kale                                         1                           1                   2
Toscano Kale                                            1                           1                   2
Scallions                                                    1                           1                   2
Swiss Chard                                              0                           1                  2
Zucchini                                                     1                           1                  2
Thyme                                                         1                           1                  2
Cinnamon Basil                                       1                           1                  2
Sage                                                             1                           1                  2
Broccoli                                                      1                           1                  2

Cauliflower                                               0                           1                  2

Boston Lettuce                                          1                           1                  2

Spring Celery                                            2                            4                 8

GRIGGSTOWN QUAIL FARM NEWSLETTER 06/18/13

We are coming up to the 4^th week of our CSA and members are praising the harvest.  But don’t just believe me, visit our Facebook page and see what they are saying. https://www.facebook.com/pages/Griggstown-Farm-Market/123020157752317 Not a member yet?  No problem.  Come into the Farm Market and sign up so you can have freshly grown produce, herbs and flowers for the next 16 weeks.  Can’t make it to the market, you can become a CSA member by faxing (908-359-5754) your application found on our website http://www.griggstownquailfarm.com/csa/how-to-join/ .

Any excess produce or herbs from the harvest will be offered, at retail prices, at the farm market, on a first come first serve basis.

For the most part, all of our farmers’ markets are open for business.  To see the entire schedule of market openings, visit our website for a map of locations.  Scroll down from the map to view market information and retail stores who carry our products. http://www.griggstownquailfarm.com/contact/maps/

In today’s newsletter you will learn about Broccoli, its history, cooking tips and a recipe.

Chuck’s Corner

Courtesy of about.com

Broccoli Cooking Tips

Broccoli is best when quickly steamed or stir-fried. Overcooking enhances its strong flavor and aroma, dulls the color, and leaches out nutrients. It should be cooked a minimum amount of time until tender, but still crisp.

If you plan on using the stalks and florets in the same dish, begin cooking the stalks 1 to 2 minutes before adding the florets. The stalks take longer to cook.

Most cooks prefer to peel away the tough exterior of larger stalks over 1 inch in diameter.

To cook broccoli florets, trim them to uniform size to promote even cooking.

Although raw broccoli is often served as crudites with dip, a quick blanching will both tenderize and reduce the strong flavor.

About 7 minutes is optimum steaming time for broccoli. Remove the lid several times during steaming to release steam which helps the broccoli retain its bright green color.

Do not wash broccoli until just before you prepare it.

Broccoli, broccolini, broccoflower, and cauliflower may be used interchangeably in many recipes.

Lemon juice and mustard seeds can liven up cooked broccoli. Do not add acid until the cooking is complete.

• If you only need the florets for a dish, do not toss the stems. Peel, blanch for two minutes, and freeze up to three months for use in soups and stews.

Food of the Week: Broccoli

Courtesy of en.wikipedia.org

Broccoli is a plant in the cabbage family, whose large flower head is used as a vegetable. The word broccoli, from the Italian plural of broccolo, refers to “the flowering top of a cabbage”.Broccoli is usually boiled or steamed but may be eaten raw and has become popular as a raw vegetable in hors d’œuvre trays. The leaves may also be eaten.

Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure on branchessprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species.

Broccoli was derived from cultivated leafy cole crops in the Northern Mediterranean in about the 6th century BCE. Since the Roman Empire, broccoli has been considered a uniquely valuable food among Italians. Broccoli was brought to England from Antwerp in the mid-18th century by Peter Scheemakers. Broccoli was first introduced to the United States by Italian immigrants but did not become widely known there until the 1920s.

Broccoli is high in vitamin C and dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such s diindolylmethane and small amounts of selenium. A single serving provides more than 30 mg of vitamin C and a half-cup provides 52 mg of vitamin C. The 3,3′-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli also contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled. Broccoli is also an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

Boiling broccoli reduces the levels of suspected anti-carcinogenic compounds, such as sulforaphane, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 77% after thirty minutes. However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds.

Broccoli has the highest levels of carotenoids in the brassica family. It is particularly rich in lutein and also provides a modest amount of beta-carotene.

A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption may also help prevent heart disease.

Broccoli sprouts are often suggested for their health benefits.

Featured Recipe

Easy Broccoli Quiche

Courtesy of allrecipes.com

This easy vegetarian quiche is a snap to make but looks great on the table.

Ingredients:

2 tablespoons butter

1 onion, minced

1 teaspoon minced garlic

2 cups chopped fresh broccoli

1 (9 inch) unbaked pie crust

1 1/2 cups shredded fresh mozzarella cheese

4 eggs, well beaten

1 1/2 cups milk

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon butter, melted

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Over medium-low heat melt butter in a large saucepan.

Add onions, garlic and broccoli.

Cook slowly, stirring occasionally until the vegetables are soft.

Spoon vegetables into crust and sprinkle with cheese.

Combine eggs and milk.

Season with salt and pepper.

Stir in melted butter.

Pour egg mixture over vegetables and cheese.

Bake in preheated oven for 30 minutes, or until center has set.

Chuck’s Corner

Courtesy of about.com

Broccoli Cooking Tips

Broccoli is best when quickly steamed or stir-fried. Overcooking enhances its strong flavor and aroma, dulls the color, and leaches out nutrients. It should be cooked a minimum amount of time until tender, but still crisp.

If you plan on using the stalks and florets in the same dish, begin cooking the stalks 1 to 2 minutes before adding the florets. The stalks take longer to cook.

Most cooks prefer to peel away the tough exterior of larger stalks over 1 inch in diameter.

To cook broccoli florets, trim them to uniform size to promote even cooking.

Although raw broccoli is often served as crudites with dip, a quick blanching will both tenderize and reduce the strong flavor.

About 7 minutes is optimum steaming time for broccoli. Remove the lid several times during steaming to release steam which helps the broccoli retain its bright green color.

Do not wash broccoli until just before you prepare it.

Broccoli, broccolini, broccoflower, and cauliflower may be used interchangeably in many recipes.

Lemon juice and mustard seeds can liven up cooked broccoli. Do not add acid until the cooking is complete.

If you only need the florets for a dish, do not toss the stems. Peel, blanch for two minutes, and freeze up to three months for use in soups and stews.

2013 CSA Newsletter Week 3

First off, I’d like to apologize for the mix up of the last CSA newsletter. If you weren’t able to find it, you’re not alone. We have since fixed the problem and I hope these weekly updates find you well. If you are under the impression that these should go right in the “trash” bin, let me explain that these newsletters will offer recipes, tips, and videos that our non-CSA members don’t get to usually see. These tips and videos will help you get more insight into our farm, as well as, ways to help you get the most out of your share.

I hope that you are enjoying your share and that you like the convenience of the new boxes. I understand that some of you did enjoy picking your own produce. However, we were losing too much product due to over-handling and the heat. Now that your shares are only handled by us and kept in our refrigeration units, the quality of your produce will be much better than it’s been in past years. If this is not the case, please bring this to our attention. We can’t fix any issue we’re not made aware of. E-mail, Facebook, or simply call us so we can provide better quality for you.

We are in the middle of rebranding and our website does not provide you access to a message board where you can talk to other CSA members, swap recipes, and get ideas. If you’d like to share a recipe with other members, e-mail me at andycarr@griggstownquailfarm.com.

Kale Chips?

http://www.youtube.com/watch?v=NDc-0Nh2YLQ

All about Swiss Chard!

http://www.youtube.com/watch?v=g6gcCR-jvbw

Next time you’re picking up your share, take a look around the store and see all the things we have to offer. Here’s a recipe that would be great tasting along side a salad made from your Griggstown veggies. Just substitute the game hens for our Poussins and use our local honey that you can purchase in the store!

http://www.finecooking.com/recipes/roasted-cornish-game-hens-honey-orange.aspx

Got Milk?

The Dairy man of Long Valley is a revitalization of the neighborhood “Milkman”. For the past 23 years, Frank O’Brien and his family have partnered with local tri-state dairies and farmers to provide a pure and healthy milk product that is free of artificial growth harmones. Order your milk today! http://www.longvalleydairy.com/products.html

http://www.recipe.com/braised-bok-choy-with-sherry-and-prosciutto/

So you’ve made your salads and eaten your side dishes, but you still have produce in your box share. The best way to get the most out of your share is using your produce in new and delicious ways. Next time you make pesto, try adding the swiss chard or arugula to add a new element of flavor!

Thanks to our CSA member, Beth, here are some recipes you can try out!

Lentil cakes with collards

• 3 cups cooked brown lentils
• 3 tb olive oil
• 1 onion diced fine
• 3tb garlic minced
• 2 tsp thyme
• 1 bunch collards cut into fine pieces
• 2 eggs
• 1 cup flour
• Salt and pepper to taste

Preheat oven to 375.

Cook lentils to package instructions*. Mash either with fork or I used a submergible blender until roughly mashed. Heat olive oil and add onion and garlic until heated and translucent. Add thyme to heat. Add collards and cook until wilted. Add to the mashed lentils. Whisk in eggs. Add flour until the consistency of the consistency thickish cookie dough.

Spoon mixture onto greased cookie pan and cook for 30 minutes.

* I keep ends of vegetables in a gallon sized ziplock bag until its full and make stock out of it. Because I always have stock on hand during harvest months, I am looking for ways to use it. In this recipe, I used vegetable stock to cook the lentils.

Rice pilaf with collards

• 3 tb olive oil
• 2 cups brown rice
• 4 cups vegetable stock*
• 1 onion diced
• 3 tb garlic minced
• 1 bunch collards chopped finely.

Heat the olive oil on medium high. Sauté onion and garlic until translucent and fragrant. Add uncooked rice and cover with oil. Toast for at least one minute. Add collards and cook til just wilted. Add stock, bring to boil. Lower heat and cook through. Fluff with a fork.

* I keep ends of vegetables in a gallon sized ziplock bag until its full and make stock out of it. During harvest months I always have stock on hand and am looking for ways to use it. In this recipe, you could use the stock to cook the rice.

Thank you, Beth, for providing the recipes. If you have a recipe, please send me an e-mail at andycarr@griggstownquailfarm.com

Here’s this week’s video!

http://www.youtube.com/watch?v=WYfOzrdU-dE&feature=youtu.be

What’s in the Box?!

Individual                Half                     Full

• Red Russian kale                                         1                           1                            2
• Winterbor kale                                             1                           1                            2
• Tuscano kale                                                 1                           1                            2
• Collards                                                          1                           1                            2
• Scallions                                                        1                           1                            2
• Swiss Chard                                                  1                           1                            2
• Zucchini                                                        0                           1                            2
• Bok Choy                                                       0                           1                            2
• Boston Lettuce                                             1                           1                             2
• Broccoli                                                         1                            1                            2
• Celery                                                             0                           1                            2
• Cilantro                                                         1                           1                            2
• Thyme                                                            1                           1                            2
• Dill                                                                 1                           1                             2
• Sage                                                                1                           1                            2
• Basil                                                               1                           1                            2

GRIGGSTOWN QUAIL FARM NEWSLETTER 06/04/13

Wow!  Did you think the rain would ever end?  Luckily we did not experience too much damage.  One of our CSA members Sarah Cornish Debraski started posting recipes on our facebook page and she encourages everyone to participate, which some of you have already done.  Join them by posting your favorite recipes using our produce or poultry.  Not receiving our facebooks feeds?  Link to our facebook page https://www.facebook.com/pages/Griggstown-Farm-Market/123020157752317 , click on LIKE tab under the cover photo . The tab should appear as LIKED.  Click on it again and click on Get Notification.

This is the third week of our CSA and everyone seems to be excited with the pre-boxed procedure, especially those with a demanding schedule and want to minimize the time spent to pickup their share.

Not a CSA member, no problem. Any excess produce or herbs from the harvest will be offered, at retail prices, at the farm market, on a first come first serve basis.

In today’s newsletter you will learn about Romaine Lettuce, how to wash and store it, its history and a recipe to grill this lettuce.

CSA News

This is the third week of our CSA.  As a reminder, shares will be pre-boxed and available for pick up at the farm market store.  The box shares are available for pick up Thursday or Friday from 12:00 noon – 5:45 pm.

This week’s harvest includes:

Produce: ……………………… Individual                  Half                     Full

Red Russian kale                                         1                           1                          2

Winterbor kale                                             1                           1                          2

Tuscano kale                                                1                           1                          2

Collards                                                         1                           1                          2

Scallions                                                       1                           1                          2

Swiss Chard                                                 1                           1                          2

Zucchini                                                       0                           1                          2

Bok Choy                                                      0                           1                          2

Boston Lettuce                                            1                            1                          2

Broccoli                                                        1                            1                          2

Celery                                                            0                            1                          2

Herbs: …………………………. Individual            Half                        Full

Cilantro                                                       1                         1                             2

Thyme                                                          1                        1                              2

Dill                                                                1                        1                              2

Sage                                                              1                        1                              2

Basil                                                             1                        1                               2

Chuck’s Corner

Courtesy of WhiteRose.com
Bok choy’s popularity comes from its light, sweet flavor, crisp texture and nutritional value. The yellow flowering center (head) is especially prized. There are more then twenty varieties of bok choy that have been cultivated in China since ancient times. Bok choy is found in soups, stir-fries, appetizers, salads, side, and main dishes. The smaller varieties are valued for their tenderness. An added benefit is that recipes often call for them to be cooked whole, reducing preparation time.

Bok choy is very nutritious, it is high in Vitamin A, Vitamin C, potassium and calcium. Leaves are higher in vitamin content and flavor, than stalks with a really mild taste, similar to Swiss chard or romaine lettuce. Bok choy is one of those good-for-you vegetables that can be eaten raw, quick-cooked, steamed, stir-fried, or boiled. When cooked, bok choy stalks are tender but crisp.

To clean bok choy cut off the tough ends, fill your sink or a large bowl with cold water, and swish the pieces to dislodge dirt and grit, but don’t soak. If the leaves are especially dirty, change the water once or twice. Give the greens a final rinse under cold running water, then drain.

To serve raw, cut the leafy parts off the stalk. Or toss chopped stalks and leaves into a salad. You can also shred the leaves and turn them into coleslaw .It will take longer to cook stalks (2-3 minutes) than the leafy parts- approximately 40 seconds. You can also steam it whole, or coarsely chop it and add to soups.

Food of the Week: Bok Choy (Chinese Cabbage)

Courtesy of en.wikipedia.org

Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two distinct varieties of Chinese leaf vegetables often used in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip. Both have many variations in name, spelling and scientific classification–especially the “bok choy” or chinensis variety.

The Ming Dynasty herbalist Li Shizhen studied the Chinese cabbage^[ambiguous^] for its medicinal qualities. Before this time the Chinese cabbage was largely confined to the Yangtze River Delta region. The Chinese cabbage as it is known today is very similar to a variant cultivated in Zhejiang around the 14th century. During the following centuries, it became popular in northern China and the northern harvest soon exceeded the southern one. Northern cabbages were exported along the Grand Canal of China to Zhejiang and as far south as Guangdong.

They were introduced to Korea, where it became the staple vegetable for making kimchi. In the early 20th century, it was taken to Japan by returning soldiers who had fought in China during the Russo-Japanese War. The Chinese cabbage is now commonly found in markets throughout the world.

There are two distinctly different groups of Brassica rapa used as leaf vegetables in China, and a wide range of varieties within these two groups. The binomial name B. campestris is also used.

This group is the more common of the two, especially outside Asia; names such as napa cabbage, dà báicài (Chinese: 大白菜 lit. “large white vegetable”); Baguio petsay or petsay wombok (Tagalog); Chinese white cabbage; “wong a pak” (hokkein); baechu (Korean), wongbok and hakusai (Japanese: 白菜 or ハクサイ) usually refer to members of this group. Pekinensis cabbages have broad green leaves with white petioles, tightly wrapped in a cylindrical formation and usually forming a compact head. As the group name indicates, this is particularly popular in northern China around Beijing (Peking).

Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. Chinensis varieties are popular in southern China and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe. This group was originally classified as its own species under the name B. chinensis by Linnaeus.

Other than the ambiguous term “Chinese cabbage,” the most widely used name in North America for the chinensis variety is bok choy (from Cantonese, literally “white vegetable”; also spelled Pak choi, Bok choi, and Pak choy). In the UK, Australia, South Africa, and other Commonwealth Nations, the term Pak choi is used. Less commonly, the descriptive English names Chinese chard, Chinese mustard, celery mustard, and Spoon cabbage are also employed.

In Australia, the New South Wales Department of Primary Industries has redefined many of these names to refer to specific cultivars. In addition, they have introduced the word buk choy to refer to a specific kind of cabbage distinct from pak choy.

In China, three terms are commonly used for this vegetable: the majority of Chinese (about 955 million) speak Mandarin, and for them the term is 油菜 yóu cài (literally “oil vegetable”), since most of the cooking oil in China is extracted from the seed of this plant; Shanghainese speakers (about 90 million in eastern China) use the term 青菜 qīng cài (literally “blue-green vegetable”); although the term 白菜 is pronounced “baak choi” in Cantonese, the same characters are pronounced “bái cài” by Mandarin speakers and used as the name for Napa cabbage which they call “Chinese cabbage” when speaking English

Featured Recipe

Sautee Bok Choy

Courtesy of simplyrecipes.com

Bok choy is the perfect vegetable for a quick, healthy side dish. Here, garlic, ginger, and red pepper flakes add flavor, and a final drizzle of toasted sesame oil brings it all together.

Ingredient

• 2 tablespoons vegetable oil
• 2 medium garlic cloves, minced
• 1 teaspoon freshly grated ginger (from 1/2-inch piece)
• 1/4 teaspoon red pepper flakes
• 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1/4 teaspoon toasted sesame oil
• Salt (optional)

Directions

In a large frying pan with a tight fitting lid, heat the vegetable oil over medium-high heat until shimmering.

Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute.

Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute.

Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

Turn off the heat, stir in the sesame oil, and season with salt if desired.

CSA News

This is the third week of our CSA.  As a reminder, shares will be pre-boxed and available for pick up at the farm market store.  The box shares are available for pick up Thursday or Friday from 12:00 noon – 5:45 pm.

This week’s harvest includes:

Produce: ……………………… Individual                  Half                     Full

Red Russian kale                                         1                           1                          2

Winterbor kale                                             1                           1                          2

Tuscano kale                                                1                           1                          2

Collards                                                         1                           1                          2

Scallions                                                       1                           1                          2

Swiss Chard                                                 1                           1                          2

Zucchini                                                       0                           1                          2

Bok Choy                                                      0                           1                          2

Boston Lettuce                                            1                            1                          2

Broccoli                                                        1                            1                          2

Celery                                                            0                            1                          2

Herbs: …………………………. Individual            Half                        Full

Cilantro                                                       1                         1                             2

Thyme                                                          1                        1                              2

Dill                                                                1                        1                              2

Sage                                                              1                        1                              2

Basil                                                             1                        1                               2

Chuck’s Corner

Courtesy of WhiteRose.com

Bok choy’s popularity comes from its light, sweet flavor, crisp texture and nutritional value. The yellow flowering center (head) is especially prized. There are more then twenty varieties of bok choy that have been cultivated in China since ancient times. Bok choy is found in soups, stir-fries, appetizers, salads, side, and main dishes. The smaller varieties are valued for their tenderness. An added benefit is that recipes often call for them to be cooked whole, reducing preparation time.

Bok choy is very nutritious, it is high in Vitamin A, Vitamin C, potassium and calcium. Leaves are higher in vitamin content and flavor, than stalks with a really mild taste, similar to Swiss chard or romaine lettuce. Bok choy is one of those good-for-you vegetables that can be eaten raw, quick-cooked, steamed, stir-fried, or boiled. When cooked, bok choy stalks are tender but crisp.

To clean bok choy cut off the tough ends, fill your sink or a large bowl with cold water, and swish the pieces to dislodge dirt and grit, but don’t soak. If the leaves are especially dirty, change the water once or twice. Give the greens a final rinse under cold running water, then drain.

To serve raw, cut the leafy parts off the stalk. Or toss chopped stalks and leaves into a salad. You can also shred the leaves and turn them into coleslaw .It will take longer to cook stalks (2-3 minutes) than the leafy parts- approximately 40 seconds. You can also steam it whole, or coarsely chop it and add to soups.

GRIGGSTOWN QUAIL FARM NEWSLETTER 06/04/13

Our 2013 CSA season officially began last Thursday, May 30^th.  Our Facebook followers were able to see the first of our many videos describing the items contained in the weekly CSA boxes.  To view the upcoming videos, link to our Facebook page and LIKE the page to access the videos. https://www.facebook.com/pages/Griggstown-Farm-Market/123020157752317

The CSA shareholders had a lot to say about their first harvest share and the value of the video.  Here are a few comments made by some of our shareholders:  Check out the second video

Thanks for the video, love my share! – Debbie H

Great video! Thanks so much for taking the time out to make it. Oh, and my family LOVED the Red Russian Kale last night! – Colleen G

Can’t wait! Thanks for the videos – they’re so helpful! – Megan Hennessy

Nice idea! I have been waiting for this day since the end of the CSA last year. LOVE Griggstown CSA! The SHARE cooler is a great idea too. You guys ROCK! – Jane L

For the most part, all of our farmers’ markets are open for business.  To see the entire schedule of market openings, visit our website for a map of locations.  Scroll down from the map to view market information and retail stores who carry our products. http://www.griggstownquailfarm.com/contact/maps/

In today’s newsletter you will learn about Kale, how to wash and store it, its history and a recipe to grill this lettuce.

CSA News

This is the second week of our CSA.  As a reminder, shares will be pre-boxed and available for pick up at the farm market store.  The box shares are available for pick up Thursday or Friday from 12:00 noon – 5:45 pm.

Click on the photo to see the harvest listing for this week.

Chuck’s Corner

Courtesy of 100daysofrealfood.com

5 Ways to (Easily) Eat More Kale

1 Eggs – Puree kale into an egg dish like scrambled eggs, mini egg casseroles, quiche or egg soufflé. 

2 Salads – if you’re somewhat new to kale it could be overkill to just sit down to a big bowl of it so we started out by just mixing in a little bit of kale with our regular salad greens.

3 Pesto – It’s great on everything from pasta to pizza to caprese salad to panini sandwiches.

4 Smoothies – I’ve been adding a handful of spinach to my smoothies for a while, so I finally took the plunge and added a handful of kale instead, and I have to say…not bad.

5 Kale Chips- Most of you have probably heard of these by now, but if you haven’t you are missing out. If you can manage to cook them just right this is another tasty way to “enjoy” kale!

Food of the Week: Kale

Courtesy of en.wikipedia.org

Kale or borecole (Brassica oleracea Acephala Group) is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbagethan most domesticated forms. The species Brassica oleracea contains a wide array of vegetables, including broccoli, cauliflower, collard greens, and brussels sprouts. The cultivar groupAcephala also includes spring greens and collard greens, which are extremely similar genetically.

The name borecole most likely originates from the Dutch boerenkool (farmer’s cabbage). Some varieties can reach a height of six or seven feet; others are compact and symmetrical and of good quality for eating. Many, however, are coarse, possess an undesirable coloring, and are unappealing and indigestible. Most kale are either annuals or biennials, and are raised from seeds, which, in size, form, and color, resemble those of the cabbage. In Congo, Tanzania and Kenya (East Africa), the plant is referred to by the generic name of sukuma wiki, which literally translates as “stretch the week “; the term also includes Collard Greens.

Featured Recipe

Courtesy of summertomato.com

Super Easy Kale With Pecans Recipe

The key to making a plain green vegetable worthy of an entire meal is adding something with protein or fat (preferably both). Nuts work perfectly, as do any kind of beans or lentils. This recipe calls for pecans, which are wonderful, but I usually use roasted pistachio nuts since they don’t need to be chopped. I was out of pistachios today since I ate so much kale last week (these things happen).

For me this meal is a perfect lunch. Alternatively you can serve it as a side dish and it can serve a few people. If you would like a little more substance serve it with lentils and brown rice or quinoa. I will sometimes have sardines or smoked mackerel or trout on the side.

Ingredients:

1 bunch kale or chard

1/4 cup chopped pecans or pistachios

Extra virgin olive oil

1 garlic clove, minced

Sea salt to taste

Directions:

Start by mincing your garlic, just to make it a tiny bit healthier.

Rinse your greens and Pile the them on top of each other. Starting at the tip of the leaves, cut 1 inch strips until you have cut the entire bunch. If you are using Tuscan or red Russian kale, a lot less chopping is necessary because the leaves are thin and only need be cut in one direction. If your leaves are wide, cut them into 1-2 inch squares. It’s okay if your greens are still wet, the water will help them steam.

Using a pan with tall sides and a lid, add the nuts and turn it on medium heat. Lightly toast the nuts, stirring regularly with tongs. After 2-3 minutes, add olive oil to the pan and allow it to heat up. Add your chopped greens to the pan, sprinkle generously with sea salt and toss with tongs. Cover.

Stir the greens occasionally so they don’t burn, always replacing the lid after stirring. Continue cooking the greens as they wilt and turn dark green. If they start to burn lower the heat, add 1-2 tbsp of water and cover again to steam.

Kale is done cooking when it is dark green and the stems are tender. Unlike spinach, it is very difficult to over-cook kale because it retains its crispness very well.

Before turning off the heat, use tongs to clear a space in the center of the pan and add your minced garlic in a single layer. Allow the garlic to cook until it becomes fragrant, about 30 seconds, then mix it up with the kale and nuts. Add half cup of beans or lentils at this point if desired.

Continue to cook greens uncovered for another minute or two. Taste test a leaf for saltiness and adjust to taste (be careful if you are using chard, it is naturally salty and easy to over-season).

Serve immediately.

2013 CSA Newsletter, Week 2

Dear CSA Members,
Welcome to the 2013 Community Supported Agriculture program at Griggstown Farm. We are pleased to be working with such enthusiastic and passionate people like you, who support what we are all about; fresh, local produce. The first week went by smoothly and the biggest difference was obviously the new box shares that we are implementing.
The already packed boxes not only make picking up your shares a faster and more convenient process, but your produce will be of higher quality since we are the only ones handling it and it stays in our refrigeration units until you arrive. We heard a lot of positive feedback, but if anyone feels differently please don’t hesitate to give us your opinion. After all, it’s with your help that we can do all the things we are so passionate about, here at the farm.
In addition to the box shares, we will now be uploading videos for our loyal customers. You will receive them via the newsletter, but they will be available on our Facebook page, as well. These videos will not only inform you as to what is in the box, but also make you feel more a part of the farm. We’ll be making videos showing the progress of the fields and what you can expect to see when you pick up your shares. We hope the newsletter informs and entertains you. As always, all comments and suggestions are appreciated. Contact Andy Carr at andycarr@griggstownquailfarm.com.
Here is the list for this week’s box share (some items are not included in Individual share):
Red Russian Kale
Collards
Winterbor Kale
Tuscano Kale
Scallions
Swiss Chard
Arugala
Bok Choy
Cilantro
Thyme
Romaine
Broccoli
Basil

You may not be familiar with Kale and Swiss Chard, two items that will be in your share. Here’s some helpful links that will help you in figuring out how to handle them!
Swiss Chard: Hungry in Brooklyn

Kale Chips: Modern Mom

Having trouble with bok choy? Try this recipe!

http://www.recipe.com/braised-bok-choy-with-sherry-and-prosciutto/

So you’ve made your salads and eaten your side dishes, but you still have produce in your box share. The best way to get the most out of your share is using your produce in new and delicious ways. Next time you make pesto, try adding the swiss chard or arugula to add a new element of flavor!

"Pick Your Own" coming soon!

Next time you’re picking up your share, take a look around the store and see all the things we have to offer. Here’s a recipe that would be great tasting along side a salad made from your Griggstown veggies. Just substitute the game hens for our Poussins and use our local honey that you can purchase in the store!
FineCooking.com

Got Milk?
Don’t forget to pick up your choice of milk with your box shares. Sign up today!
http://www.longvalleydairy.com/products.htm

Chuck’s Corner

Courtesy of 100daysofrealfood.com

5 Ways to (Easily) Eat More Kale

1. Eggs – Puree kale into an egg dish like scrambled eggs, mini egg casseroles, quiche or egg soufflé.

2. Salads – if you’re somewhat new to kale it could be overkill to just sit down to a big bowl of it so we started out by just mixing in a little bit of kale with our regular salad greens.

3. Pesto – It’s great on everything from pasta to pizza to caprese salad to panini sandwiches.

4. Smoothies – I’ve been adding a handful of spinach to my smoothies for a while, so I finally took the plunge and added a handful of kale instead, and I have to say…not bad.

5. Kale Chips- Most of you have probably heard of these by now, but if you haven’t you are missing out. If you can manage to cook them just right this is another tasty way to “enjoy” kale!