Events, Food of the week

Griggstown Quail Farm & Market is proud to announce the 2nd season of our new Community Supported Agriculture (CSA) program designed to offer our valued customers fresh, local, naturally-grown produce at an affordable cost. Participants in the program will receive a weekly supply of freshly-harvested vegetables and herbs. At each pick-up throughout the season, shareholders receive a seasonal assortment of fresh vegetables & herbs. This product offering will provide a well-rounded supply of groceries for shareholders to take home and enjoy with their family and friends. Additionally, CSA participation insures the shareholder will save dramatically on the retail price of store-bought organic or conventionally grown produce.

How It Works:
Each week, each in-season crop will be harvested from our CSA plot and divided amongst the participating shareholders. Throughout the growing season (June thru October), shareholders stop by our farm to pick up their share of the weekly harvest. Shares average 10-20 lbs. of produce per week. Typically, the shares start out with cold-hardy crops at the beginning of the spring, swell as the summer’s bounty matures, and return to the spring offerings in the fall before the fields are put to rest for the winter. We encourage our shareholders to embrace the seasonality of New Jersey agriculture and remain open-minded to our changing availability.

What Does It Cost?
$600 – Full Share / $350 – Half Share
Includes: A broad range of seasonal vegetables and herbs grown without the use of synthetic pesticides or fertilizers
Share Size: Our full share generally supplements the produce needs of a family of four, or two adult vegetarians. Our half share is suitable for two adults. Full & Half shares may each be “split shared” to accommodate two (or more) participating families or individuals.

When Will It Happen?
Shareholders may pick-up the weekly harvest on Thursday and Friday from 12-6 pm throughout the 20-week season. We anticipate an early June start date and a late October end date. Our farm is located at 986 Canal Rd. at the corner of Bunker Hill Rd. in Princeton, NJ.

For more information or an application, please email produce(at)griggstownquailfarm.com or call the market at (908)359-5218.

Domestic Muscovy Duck

The Muscovy Duck has been domesticated for centuries, and is widely traded as “Barbary duck”. Muscovy breeds are popular because they have stronger-tasting meat – sometimes compared to roasted beef – than the usual domestic ducks which are descendants of the Mallard (Anas platyrhynchos). The meat is lean when compared to the fatty meat of mallard-derived ducks, its leanness and tenderness being often compared to veal. Muscovy ducks are also less noisy, and sometimes marketed as a “quackless” duck; even though they are not completely silent, they don’t actually quack. The carcass of a Muscovy Duck is also much heavier than most other domestic ducks, which makes it ideal for the dinner table.

This non-migratory species normally inhabits forested swamps, lakes, streams and nearby grassland, and often roosts in trees at night. The Muscovy Duck’s diet consists of plant material obtained by grazing or dabbling in shallow water, with some small vertebrates and insects. This is a somewhat aggressive duck; males often fight over food, territory or mates. The females fight with each other less often. Some adults will peck at the ducklings if they are eating at the same food source.

Muscovy Ducks had been domesticated by various Native American cultures in the New World when Columbus arrived. The first few were brought to Europe by the European explorers at least by the 1500s.

The term “Muscovy” means “from the Moscow region”, but these ducks are neither native there nor were they introduced there before they became known in Western Europe. It is not quite clear how the term came about; it very likely originated between 1550 and 1600, but did not become widespread until somewhat later.

In one suggestion, it has been claimed that the Company of Merchant Adventurers to New Lands traded these ducks to Europe occasionally after 1550[6]; this chartered company became eventually known as the Muscovy Company or “Muscovite Company” so the ducks might thus have come to be called “Muscovite Ducks” or “Muscovy Ducks” in keeping with the common practice of attaching the importer’s name to the products they sold[6]. But while the Muscovite Company initiated vigorous trade with Russia, they hardly, if at all, traded produce from the Americas; thus they are unlikely to have traded C. moschata to a significant extent.

Finally, John Ray clears up much of the misunderstanding by providing a contemporary explanation for the bird’s etymology:

“In English, it is called The Muscovy-Duck, though this is not transferred from Muscovia [the New Latin name of Muscovy], but from the rather strong musk odour it exudes.”

(from http://en.wikipedia.org/wiki/Muscovy_Duck)

Domestic geese (Anser anser domesticus or Anser cygnoides) are domesticated Grey geese (either Greylag geese or Swan geese) kept as poultry for their meat, eggs, and down feathers since ancient times. In Europe, northern Africa, and western Asia, the original domesticated geese are derived from the Greylag Goose Anser anser. In eastern Asia, the original domesticated geese are derived from the Swan Goose Anser cygnoides; these are now known as Chinese geese. Both have been widely introduced in more recent times, and modern flocks in both areas (and elsewhere, such as Australia and North America) may consist of either species, and/or hybrids between them. Chinese geese may be readily distinguished from European geese by the large knob at the base of the bill, though hybrids may exhibit every degree of variation between them.

The domestication, as Charles Darwin remarks in The Variation of Animals and Plants under Domestication, is of very ancient date, with archaeological evidence for domesticated geese in Egypt 5,000 years ago. They are much larger, and they have been selected for that larger size, with domesticated breeds weighing up to 10 kg, compared to the maximum of 3.5 kg for wild Swan Goose and 4.1 kg for wild Greylag Goose. This affects their body structure; whereas wild geese have a horizontal posture and slim rear end, domesticated geese lay down large fat deposits toward the tail end, giving a fat rear and forcing the bird into a more upright posture. This also completely prevents flight, though geese will run and flap their wings when startled, and may get a foot or so in the air momentarily. Geese have proved resistant to intensive rearing methods, and they remain to be an expensive luxury compared to other poultry like the chicken and domesticated turkey. Geese produce large edible eggs, weighing 120-170 g.[2] They can be used in cooking just like chicken’s eggs, though they have proportionally more yolk, and this cooks to a slightly denser consistency. The taste is much the same as that of a chicken egg.

A goose can be roasted as a whole bird, but its size tends to preclude this except for banquets and other festive meals (such as at Christmas). Goosemeat contains much more fat than turkeys or chickens – at least 500 ml (around one pint) of fat may be rendered from an average-sized goose during cooking. One liter is not unusual for larger birds. The Cantonese barbecue features roast goose over a charcoal spit with a “tuned” crispy skin. Roast goose is a traditional Christmas food in Scandinavia, Germany, Ireland and the UK.

Most of the fat is concentrated in the skin, and the meat itself is very lean, rather like duck.

Goose fat is often separated and stored for use on its own. It can be used as a substitute for butter, although the flavor can be slightly “gamey”. Potatoes cooked in this fat are highly regarded by some. The fat keeps well in the refrigerator. Goose schmaltz is very popular in Ashkenazi Jewish cuisine, and the overfeeding of geese to produce this schmaltz is widely considered to be the origin of foie gras in modern Europe. Goose can also be prepared as confit, and the fat used to preserve the meat.

When Aphrodite first came ashore she was welcomed by the Charites (Roman “Graces”), whose chariot was drawn by geese. The geese in the temple of Juno on the Capitoline Hill were said by Livy to have saved Rome from the Gauls around 390 BC when they were disturbed in a night attack. The story may be an attempt to explain the origin of the sacred flock of geese at Rome.

(from http://en.wikipedia.org/wiki/Domestic_goose)

The chicken (Gallus gallus domesticus) is a domesticated fowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other bird. Humans keep chickens primarily as a source of food, consuming both their meat and their eggs.

Conventional wisdom has held that the chicken was domesticated in India, but recent evidence suggests that domestication of the chicken was already under way in Vietnam over 10,000 years ago. From India the domesticated fowl made its way to the Persianized kingdom of Lydia in western Asia Minor, domestic fowl were imported to Greece by the fifth century BCE. Fowl had been known in Egypt since the 18th Dynasty, with the “bird that lays every day” having come to Egypt from the land between Syria and Shinar, Babylonia, according to the annals of Tutmose III.

The chicken is believed to have descended from both the Red Junglefowl (Gallus gallus) and the Grey Junglefowl (G. sonneratii), though hybrids of both wild types usually tend to be sterile. Recent genetic work has revealed that the genotype for yellow skin present in the domestic fowl is not present in what is otherwise its closest kin, the Red Junglefowl. It is most likely that the yellow skin trait in domestic birds originated in the Grey Junglefowl.

Before the development of modern commercial meat breeds (cows, chickens, etc.) broilers consisted mostly of young male chickens (cockerels) which were culled from farm flocks. The males were slaughtered for meat and the females (pullets) were kept for egg production. Compared to today, this made chicken meat scarce and expensive compared to eggs, and chicken was a luxury meat. The development of special broiler breeds decoupled the supply of broilers from the demand for eggs. This, along with advances in nutrition and incubation that allowed broilers to be raised year-round, allowed chicken to become a low-cost meat.