GRIGGSTOWN QUAIL FARM NEWSLETTER 05/28/13

We had a wonderful time at our CSA members’ kickoff event Thursday and Friday of last week.  It afforded the opportunity to learn more about our CSA, meet other people who support Field to Table agriculture, and enjoy the benefits of freshly harvested produce and herbs.

The kickoff event marks the beginning of our 2013 CSA season which begins Thursday May 30^th of this week.  Not a member yet, no problem.  Come into the Farm Market and sign up before Thursday and you can have freshly grown produce, herbs and flowers for the next 20 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 Romaine Lettuce, how to wash and store it, its history and a recipe to grill this lettuce.

CSA News

This is the first 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.

Chuck’s Corner

Courtesy of pinchmysalt.com

How to Wash, Dry, and Store Lettuce

This is how I wash, dry and store my lettuce so that it is fresh and ready for salad whenever I need it! I use this method for all types of lettuce, except iceberg, and it also works for other types of greens and hearty herbs such as parsley.

Food of the Week: Romaine Lettuce

Courtesy of en.wikipedia.org

Romaine or cos lettuce is a variety of Greek Lettuce (Lactuca sativa L. var. longifolia) which grows in a tall head of sturdy leaves with a firm rib down the center. Unlike most lettuces, it is tolerant of heat.

Many dictionaries trace the word cos to the name of the Greek island of Cos, from which the lettuce was presumably introduced.

It apparently reached the West via Rome, as in Italian it is called lattuga romana and in French laitue romaine, both meaning ‘Roman lettuce’, hence the name ‘romaine’, the common term in American English.

Featured Recipe

Grilled Romaine Lettuce Recipe

Courtesy of simplyrecipes.com

Anyone who loves salad and also loves grilled things, but hasn’t tried to put them together. Lettuce is a vegetable, or at least we eat it like one. And we do grill vegetables. And they are good. It stands to reason that the vegetable we call lettuce, if endowed with enough structure, which romaine has, would also be good grilled. And it is!

CSA News

This is the first 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:

Beira Kale

Bok choi

Brasin Salad

Collards

Radishes

Romaine lettuce

Red Russian Kale

Tuscan Kale

Scallions

Swiss Chard

Spicy Arugula

Herbs:

Thyme

Chuck’s Corner

Courtesy of pinchmysalt.com

How to Wash, Dry, and Store Lettuce

This is how I wash, dry and store my lettuce so that it is fresh and ready for salad whenever I need it! I use this method for all types of lettuce,except iceberg, and it also works for other types of greens and hearty herbs such as parsley.

1. Fill a sink with cold water, separate all the leaves of lettuce, place them in the water and swirl them around. If the lettuce is a bit limp, let it soak in the water for 30 minutes and it will miraculously come back to life.

2. Drain the water, turn on the faucet, and briefly rinse each piece of lettuce as you remove it from sink and place in the basket of your salad spinner. As you put the lettuce in the spinner, you can tear the leaves in half if they are large (such as full-size romaine).

3. When the spinner is full but not tightly packed, spin the lettuce until dry.

4. Spread two paper towels (still connected) on the counter and pile the dry lettuce in the middle. Wrap the paper towels around the lettuce and slide into a gallon-size zippered plastic bag. Squeeze the air out and close the bag.

5. The lettuce can now be stored in the fridge and should stay fresh for at least a couple of weeks. You can take out what you need whenever you want to make a salad or sandwich and then just reseal the bag. The plastic bags can also be reused!

GRIGGSTOWN QUAIL FARM NEWSLETTER 05/21/13

Become a CSA member now in order to participate in our CSA kick off meeting Thursday 5/23 or Friday 5/24, 6:00 pm – 7:00 pm.  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/ .

If you prefer coming into the farm market to sign up, we are open from 10:00 – 6:00 pm weekdays.

Applications for our CSA membership are coming quickly in so if you are interested in becoming a member, please act quickly!

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 salad greens, how to store them and a recipe incorporating our chicken sausages.

Chuck’s Corner

Courtesy of thekitchn.com

Best way to keep salad greens fresh – The bath towel method

Some friends of ours are salad eaters of the sort we can only aspire to be. Every week, they prepare their own mixes of arugula, red oak leaf, boston bibb, romaine, and even chard – a massive production taking up all their kitchen counters. When it comes to keeping those greens fresh, they’ve developed an unusual technique.

After methodically trying everything from vented plastic containers to layers of paper towels, our friends finally landed on a method that uses large bath towels. Of all things.

They prepare their greens by cutting them into bite-sized pieces, washing them en masse, and shaking off the excess water in a salad spinner. Then they spread the greens out on clean bath towels to air dry for a few hours.

When they’re ready to store the greens (or they need their counters back), our friends simply roll the towels up with the greens inside. The rolls are secured with rubber bands and stored in the bottom shelf of their fridge. Each night, they unroll just enough greens for their salads the next day and then bundle them up again.

The absorbent towels do a great job of keeping the greens moist but not damp so they stay fresh and crispy all week long. Our friends have been following this method for years now and swear by its effectiveness. Since they’ve also been eating salads every day for years, we trust their opinion!

What’s your preferred way to store salad greens?

Food of the Week: Green Salad

Courtesy of en.wikipedia.org

A garden salad (also green salad or tossed salad) is a salad consisting mostly of fresh vegetables. The base for the salad are greens such as lettuce or mesclun.

The proper garden salad is served with a dressing, such as vinaigrette, French dressing, ranch dressing, honey mustard, Italian dressing, Thousand Island dressing, or blue cheese dressing.

Large garden salads may be served as a main course. These may have additional ingredients, such as meats or seafood. Small garden salads may be termed a “side salad.” The ingredients are often tossed quickly in a bowl with the dressing.

Featured Recipe

Courtesy of relish.com

Warm Skillet Salad with Dark Greens, Chicken Sausage and Cherry Tomatoes

We have most of the ingredients for this recipe at the farm market so be certain to drop by if you plan to make this recipe.

Chuck’s Corner

Courtesy of  hekitchn.com

Best way to keep salad greens fresh – The bath towel method

Some friends of ours are salad eaters of the sort we can only aspire to be. Every week, they prepare their own mixes of arugula, red oak leaf, boston bibb, romaine, and even chard – a massive production taking up all their kitchen counters. When it comes to keeping those greens fresh, they’ve developed an unusual technique.

After methodically trying everything from vented plastic containers to layers of paper towels, our friends finally landed on a method that uses large bath towels. Of all things.

They prepare their greens by cutting them into bite-sized pieces, washing them en masse, and shaking off the excess water in a salad spinner. Then they spread the greens out on clean bath towels to air dry for a few hours.

When they’re ready to store the greens (or they need their counters back), our friends simply roll the towels up with the greens inside. The rolls are secured with rubber bands and stored in the bottom shelf of their fridge. Each night, they unroll just enough greens for their salads the next day and then bundle them up again.

The absorbent towels do a great job of keeping the greens moist but not damp so they stay fresh and crispy all week long. Our friends have been following this method for years now and swear by its effectiveness. Since they’ve also been eating salads every day for years, we trust their opinion!

What’s your preferred way to store salad greens?

GRIGGSTOWN QUAIL FARM NEWSLETTER 05/14/13

The CSA open house is scheduled for 6:00 pm to 7:00 pm on Thursday 5/23 and Friday 5/24.  There is no need to attend both but it is recommended to attend the one that is most convenient for you.  If you do not want to miss this event, you should enroll in our CSA now.  Here is a link to our website with full instructions on how to become a CSA member. http://www.griggstownquailfarm.com/csa/how-to-join/

If you prefer coming into the farm market any weekday from 10:00 – 6:00pm, we can assist you in enrolling in our CSA .

Applications for our CSA membership are coming in quickly, so if you are interested in becoming a member, please act quickly!

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/

Farmers Market News

View our schedule of farmers’ market openings and visit our website for a map of locations .  Scroll down from the map to view market information. http://www.griggstownquailfarm.com/contact/maps/

Chuck’s Corner

HONEY HEALTH TIPS

1. Mix a few drops of sweet almond oil with beeswax & honey to create a lip balm that will soothe and soften dry lips.

2. Our healthy honeys are a great treatment for coughs and sore throats; research shows that it’s best taken at bedtime for optimum results.

3. Slather honey onto dry skin, leave for 30 minutes and then rinse! Honey creates the perfect healing environment for your skin.

4. Replace energy shots with a spoonful of honey. The natural sugars can help to power the body through endurance exercise.

5. For a delicious, guilt free snack, try 1 cup of chopped kale, mixed with 1 tsp of honey & 1 tbsp balsamic vinegar.

6. Control the sugar content of cocktails by replacing simple syrup with a mixture of ½ tbsp honey with ¾ tbsp of warm water for the same effect.

7. Glaze 5 carrots with one tbsp of honey and the juice of 1 orange – it will give 1 of your 5 a day extra appeal.

8. Start the day with a slice of whole meal toast, sprinkled with sesame seeds for extra crunch, vitamins and minerals.

9. For a tasty snack under 100cal, try ½ cup of fat free Greek yoghurt with a sprinkle of cinnamon and 1 tsp honey.

10. Stir together water, lemon juice, mint, and just a touch of honey to make delicious, skinny lemonade.

Food of the Week: Honey

Courtesy of en.wikipedia.org

Honey (pron.: /ˈhʌni/) is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties.

Honey bees transform nectar into honey by a process of regurgitation and evaporation. They store it as a primary food source in wax honeycombs inside the beehive.

Honey gets its sweetness from the monosaccharides fructose and glucose, and has approximately the same relative sweetness as that of granulated sugar.  It has attractive chemical properties for baking and a distinctive flavor that leads some people to prefer it over sugar and other sweeteners. Most microorganisms do not grow in honey because of its low water activity of 0.6.  However, honey sometimes contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants, as the endospores can transform into toxin-producing bacteria in infants’ immature intestinal tracts, leading to illness and even death.

Honey has a long history of human consumption, and is used in various foods and beverages as a sweetener and flavoring. It also has a role in religion and symbolism. Flavors of honey vary based on the nectar source, and various types and grades of honey are available. It is also used in various medicinal traditions to treat ailments. The study of pollens and spores in raw honey (melissopalynology) can determine floral sources of honey. Bees carry an electrostatic charge whereby they attract other particles in addition to pollen, which become incorporated into their honey; the honey can be analyzed by the techniques of melissopalynology in area environmental studies of radioactive particles, dust and particulate pollution.

Honey’s natural sugars are dehydrated, which prevents fermentation, with added enzymes to modify and transform their chemical composition and pH.  Invertases and digestive acids hydrolyze sucrose to give the monosaccharides glucose and fructose. The invertase is one of these enzymes synthesized by the body of the insect.

Honey bees transform saccharides into honey by a process of regurgitation, a number of times, until it is partially digested. The bees do the regurgitation and digestion as a group. After the last regurgitation, the aqueous solution is still high in water, so the process continues by evaporation of much of the water and enzymatic transformation.

Honey is produced by bees as a food source. In cold weather or when fresh food sources are scarce, bees use their stored honey as their source of energy. By contriving for bee swarms to nest in artificial hives, people have been able to semidomesticate the insects, and harvest excess honey. In the hive (or in a wild nest), there are three types of bees:

• a single female queen bee
• a seasonally variable number of male drone bees to fertilize new queens
• some 20,000 to 40,000 female worker bees.

The worker bees raise larvae and collect the nectar that will become honey in the hive. Leaving the hive, they collect sugar-rich flower nectar and return.

In the hive, the bees use their “honey stomachs” to ingest and regurgitate the nectar a number of times until it is partially digested. Invertase synthesized by the bees and digestive acids hydrolyze sucrose to give the same mixture of glucose and fructose. The bees work together as a group with the regurgitation and digestion until the product reaches a desired quality. It is then stored in honeycomb cells. After the final regurgitation, the honeycomb is left unsealed. However, the nectar is still high in both water content and natural yeasts, which, unchecked, would cause the sugars in the nectar to ferment. The process continues as bees inside the hive fan their wings, creating a strong draft across the honeycomb, which enhances evaporation of much of the water from the nectar. This reduction in water content raises the sugar concentration and prevents fermentation. Ripe honey, as removed from the hive by a beekeeper, has a long shelf life, and will not ferment if properly sealed.

Religious significance

In Hinduism, honey (Madhu) is one of the five elixirs of immortality (Panchamrita). In temples, honey is poured over the deities in a ritual called Madhu abhisheka. The Vedas and other ancient literature mention the use of honey as a great medicinal and health food.

In Jewish tradition, honey is a symbol for the New Year, Rosh Hashanah. At the traditional meal for that holiday, apple slices are dipped in honey and eaten to bring a sweet new year. Some Rosh Hashanah greetings show honey and an apple, symbolizing the feast. In some congregations, small straws of honey are given out to usher in the new year.

The Hebrew Bible contains many references to honey. In the Book of Judges, Samson found a swarm of bees and honey in the carcass of a lion (14:8). In Old Testament law, offerings were made in the temple to God. The Book of Leviticus says that “Every grain offering you bring to the Lord must be made without yeast, for you are not to burn any yeast or honey in a food offering presented to the Lord” (2:11). In the Books of Samuel Jonathan is forced into a confrontation with his father King Saul after eating honey in violation of a rash oath Saul made (14:24-47). The Book of Exodus famously describes the Promised Land as a “land flowing with milk and honey” (33:3). However, the claim has been advanced that the original Hebrew (דבש devash) actually refers to the sweet syrup produced from the juice of dates.  Pure honey is considered kosher even though it is produced by a flying insect, a nonkosher creature; other products of nonkosher animals are not kosher.

In Buddhism, honey plays an important role in the festival of Madhu Purnima, celebrated in India and Bangladesh. The day commemorates Buddha’s making peace among his disciples by retreating into the wilderness. The legend has it that while he was there, a monkey brought him honey to eat. On Madhu Purnima, Buddhists remember this act by giving honey to monks. The monkey’s gift is frequently depicted in Buddhist art

In the Christian New Testament, Matthew 3:4, John the Baptist is said to have lived for a long period of time in the wilderness on a diet consisting of locusts and wild honey.

In Islam, there is an entire Surah in the Qur’an called al-Nahl (the Honey Bee). According to hadith, Prophet Muhammad strongly recommended honey for healing purposes.^[ The Qur’an promotes honey as a nutritious and healthy food.

Featured Recipe

Honey Baked Chicken

Courtesy of allrecipes.com

This recipe is over 27 years old. It is a classic dish and a tasty treat for your guests and you to enjoy.

Ingredients:

1 (2 to 3 pound) whole chicken, cut into pieces

1/2 teaspoon garlic powder

2 teaspoons salt

1/4 teaspoon ground black pepper

1 egg yolk

1 1/2 tablespoons honey

4 tablespoons butter or margarine, melted

Directions:

Preheat oven to 325 degrees F .

Rub chicken pieces with garlic powder, salt and pepper.

In a small bowl, beat egg yolk with honey and butter or margarine, then brush this mixture over chicken pieces. Place chicken pieces, skin side down, in a lightly greased 9×13 inch baking dish.

Bake at 325 degrees F for 45 to 60 minutes or until chicken is cooked through and juices run clear, basting with remaining butter or margarine.

Just before serving, turn chicken over and bake for another 10 to 15 minutes to cook the skin on the other side.

Chuck’s Corner

HONEY HEALTH TIPS

1. Mix a few drops of sweet almond oil with beeswax & honey to create a lip balm that will soothe and soften dry lips.

2. Our healthy honeys are a great treatment for coughs and sore throats; research shows that it’s best taken at bedtime for optimum results.

3. Slather honey onto dry skin, leave for 30 minutes and then rinse! Honey creates the perfect healing environment for your skin.

4. Replace energy shots with a spoonful of honey. The natural sugars can help to power the body through endurance exercise.

5. For a delicious, guilt free snack, try 1 cup of chopped kale, mixed with 1 tsp of honey & 1 tbsp balsamic vinegar.

6. Control the sugar content of cocktails by replacing simple syrup with a mixture of ½ tbsp honey with ¾ tbsp of warm water for the same effect.

7. Glaze 5 carrots with one tbsp of honey and the juice of 1 orange – it will give 1 of your 5 a day extra appeal.

8. Start the day with a slice of whole meal toast, sprinkled with sesame seeds for extra crunch, vitamins and minerals.

9. For a tasty snack under 100cal, try ½ cup of fat free Greek yoghurt with a sprinkle of cinnamon and 1 tsp honey.

10. Stir together water, lemon juice, mint, and just a touch of honey to make delicious, skinny lemonade.

Farmers Market News

View our schedule of farmers’ market openings and visit our website for a map of locations .  Scroll down from the map to view market information. http://www.griggstownquailfarm.com/contact/maps/

GRIGGSTOWN QUAIL FARM NEWSLETTER 05/07/13

The weather has been great, conducive to growing crops as our photos have illustrated on our Facebook page. https://www.facebook.com/pages/Griggstown-Farm-Market/123020157752317

Applications for our CSA membership are coming in so if you are interested in becoming a member, I suggest you act quickly.

The next knife skills class will be held in the new kitchen inside the farm market building on Wednesday 5/15.  Doors open at 5:00 pm for light refreshments, kitchen tour, and mingling with other foodies attending the class.  The class will begin at 6:00 pm and end at 8:00 pm.  Bring three non-serrated knives and all three will be sharpened.  Call 908-359-5218 to reserve your spot.

We have introduced some additions to our deli selection in addition to our popular chicken salads and egg salad, all made with our farm chickens and eggs.  One of the new entries is our red onion marmalade that customers have described as awesome.  We ran out over the weekend but we should have enough this week for everyone to buy.

This weekend a couple of our farmers markets opened for business.  To see the entire schedule of markets opening, visit our website for a map of locations .  Scroll down from the map to view market information. http://www.griggstownquailfarm.com/contact/maps/

Farmers Market News

View our schedule of farmers market opening, visit our website for a map of locations .  Scroll down from the map to view market information. http://www.griggstownquailfarm.com/contact/maps/

Chuck’s Corner

Preparation, Uses, & Tips

Thaw quail in the refrigerator overnight. Never thaw at room temperature. Quail may also be thawed by immersing in cold water; leave the bird in its original wrappings or place it in a watertight bag. Change water every 30 minutes. Quail should thaw in an hour or less.

For quick-thawing raw or cooked quail, use the microwave at its Defrost or Medium-Low setting, according to the manufacturer’s directions. Turn quail as it thaws. Because quail are small, take care they do not begin to cook.

Wash quail thoroughly in cold water before cooking; pat dry with paper towel.

Quail is done when its flesh gives to pressure and the internal temperature reaches 145°F (62°C).

Roasting

Mix together 1 teaspoon salt and 1/4 teaspoon pepper; sprinkle over outside of whole quail and inside body cavity. Place quail in a shallow pan, breast side up. To preserve moistness, cover bird with bacon or salt pork, if desired. Roast in 350°F (180°C) oven for 45 minutes or until internal temperature reaches 180°F (82.2°C), basting occasionally. Let stand 10 minutes before carving.

Frying

Split birds in two down the back and flatten slightly with a mallet. Dredge in flour and herbs and spices. Sauté in oil 3 minutes per side. Do not overcook.

Broiling

Preheat broiler. Line broiler pan with foil for easy cleanup. Spray rack of broiler pan with nonstick cooking spray, if desired. Place quail halves on a rack set in the broiler pan. Position oven rack so quail halves on broiler rack are 6 inches (15cm) from the heat source. Broil on each side until quail gives under pressure or has an internal temperature of 145°F (62°C).

Grilling

Place quail halves on a prepared grill with a rack about 8 inches (about 20 cm) from the heat source. Grill, turning frequently (using tongs to prevent piercing skin), about 45 minutes, or until fork tender. Homemade or bottled barbecue sauce (or other glazes) may be brushed on quail during last 10 to 20 minutes of grilling time.

To test the temperature, place your palms above the coals or heat source at cooking level. If you have to remove your hands after 2 seconds, the temperature is hot; after 3 seconds, medium hot; and after 4 seconds, medium. More than 4 seconds indicates the grill has not reached cooking temperature.

Food of the Week: Quail

Quail is a collective name for several genera of mid-sized birds generally considered in the order Galliformes. Old World quail are found in the family Phasianidae, and quail are found in the family Odontophoridae. The buttonquail are named more for their superficial resemblance to quail, and are members of the Turnicidae familyin the Charadriiformes order. The King Quail, one of the Old World quail, is often sold in the pet trade; and within this trade is commonly, though mistakenly, referred to as a “button quail”. Many of the common larger species are farm-raised for table food or egg consumption, and are hunted on game farms or in the wild, where they may be released to supplement the wild population, or extend into areas outside their natural range.

The collective noun for a group of quail is a flock, covey or bevy.

Featured Recipe

Roasted Quail

Courtesy of  honest-food.net

This is a basic roast quail recipe that can serve as a stepping stone for other, fancier recipes. Once you know how to properly roast a quail, you can then play with glazes or marinades — even though I am not normally a fan of marinades, they will work with quail because the birds are so small.

I include a brining step here if you like brining. If you do brine your quail, they will be more tender and you can cook  them a few minutes longer — but you run the risk of them becoming too salty. Don’t brine too long! If you don’t brine, the meat will have a nicer texture, but you have less room for error when you roast them.

How to serve these? With any wild game sauce, or with a simple squeeze of lemon. Add the starch and veggie of your choice and a big white wine or dry rose and you’re in business.

Figure on 2 quail per person as a main course and 1 per person as an appetizer. Oh, and put a bowl out for bones. Quail are best eaten with your fingers.

Ingredients:

OPTIONAL BRINE

• 1/4 cup kosher salt
• 4 cups white wine or water
• 4 bay leaves

QUAIL

• 4 whole quail
• Lard, butter or olive oil
• Salt
• 2 celery sticks
• Black pepper

Directions:

If you choose to brine your quail, boil the water or wine with the kosher salt and bay leaves, then turn off the heat and let cool.

Submerge the quail in this brine for 2-6 hours.

Preheat your oven to 500 degrees. This will take a little while for most ovens, up to 30 minutes.

While the oven is preheating, take the quail out of the fridge and pat them dry.

Coat with lard, olive oil or melted butter (your quail will be browner with melted butter) and salt generously.

Set aside at room temperature while the oven heats.

When the oven is hot, get a small roasting pan or cast-iron frying pan and set the quail in it. They will want to tip over, so steady them with cut pieces of the celery stick. Try to prevent the quail from touching each other to speed the cooking process.

Roast the quail in the oven for 10-15 minutes.

The lower end of the spectrum will give you quail that are juicy, succulent and a little pink on the inside.

The higher end of the spectrum will give you a fully cooked quail, which is OK, but which I find boring. Your choice.

When you take the quail out of the oven, place on a cutting board and loosely tent with foil for 5-10 minutes. Use this time to make the wild game sauce of your choice, or just squirt lemon juice on the birds before serving.

Farmers Market News

View our schedule of farmers market opening, visit our website for a map of locations .  Scroll down from the map to view market information. http://www.griggstownquailfarm.com/contact/maps/