Events, News, Press

This week at the farm has been so much fun!  The Ice cream shop is a hit!  We have Alyssa, a Intern from the Culinary Institute of America here at the farm heading up the lunch menu.  We are serving Lunch in the flower garden every Thursday, Friday and Saturday from noon to 2:00.  We also have all the favorites in the store.  We now have fresh produce from the fields, including Tomatoes, Peppers, and Eggplant!  All in all, its a great time to be on the farm, and we are excited to go out every week and work for you!!

Additional News:

-Our fundraiser dinner “Taste of Somerset Agricultural Picnic” is fast approaching on Saturday July 31st from 6-10pm.
More information and ticket order form may be found here:
http://griggstownquailfarm.com/wp-content/uploads/2010TasteofSomersetPicnicflyer.pdf (link’s fixed)

-Our Ice Cream Stand is open and features the following flavors: Vanilla Bean, Chocolate, Strawberry, Butter Pecan, Cookies & Cream, and Cherry Vanilla Ice Cream; Mango & Lemon Sorbets.

Our favorite additions are the following Chef’s Speciality Homemade Ice Cream Sandwiches:

“The Chipper”: Vanilla Ice Cream served bewteen Chocolate Chip Cookies and rolled in Mini Chocolate Chips

“Rocky Road”: Chocolate Ice Cream and Fluff served between Peanut Butter Cookies and rolled in Reese’s Pieces

“Cherry Jubilee”: Cherry Vanilla Ice Cream served between two Sugar Cookies

“Cookie Monster”: Cookies & Cream Ice Cream served between Chocolate Cookies and rolled in crushed Oreos

“Double Decker”: Vanilla Ice Cream served between Chocolate Cookies, topped with Strawberry Ice Cream and a third Chocolate Cookie

“Old Fashioned”: Butter Pecan Ice Cream served between Oatmeal Cookies and rolled in Toasted Pecans

-Jersey Corn and fresh Jersey Peaches are in season in our Market.

Recipes:

Tomatillo Recipes Galore from a California CSA:
http://www.mariquita.com/recipes/tomatillos.html

Tomatillo Salsa Verde

Ingredients:

1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water

Directions:

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.  Using a blender, carefully puree the tomatillos and water in batches until smooth.

We finally got some rain!  While most of our fields are lined with hydration systems, it’s still nice to have rain on the grass throughout the farm.   With the forecast for the week calling for more rain, we should be in good shape to begin seeing new growth in our summer crops.  The tomatoes love the heat. So when you stop by the farm be sure to see what we picked for the day.

You can also visit us on Facebook!  I’ve created a group for people to see even more pictures some fun things on the farm.

Thank you to all those who have submitted recipes so far.  This week’s newsletter includes a link to a video demonstrating a Grilled Veggie Pizza recipe, as well as, three submitted recipes!

Lunch Menu July 7-15, 7-16, & 7-18

Entrees:

Grilled Vegetable Panini on Ciabatta Bread

Zucchini

Yellow Squash

Eggplant

Portobello Mushrooms

Herb Mayonnaise

Turkey Burger Sliders

Lettuce

BBQ Mayonnaise

Grilled Chicken Sausage on Ciabatta Bread

Griggstown Sundried Tomato Sausage

Roasted Bell and Cubanelle Peppers

Grilled Peaches

Peach Salsa

Grilled Pizza

Mixed Heirloom Tomatoes

Fresh Mozzarella

Basil

Sides:

Grilled Corn and Black Bean Salad with Lime-Basil Vinaigrette

Potato Salad with Bacon

Grilled Corn with Herb Butter

The Ice Cream Stand is Open

Our Ice Cream Stand is open and features the following flavors: Vanilla Bean, Chocolate, Strawberry, Butter Pecan, Cookies & Cream, and Cherry Vanilla Ice Cream; Mango & Lemon Sorbets.

Our favorite additions are the following Chef’s Speciality Homemade Ice Cream Sandwiches:

“The Chipper”: Vanilla Ice Cream served between Chocolate Chip Cookies and rolled in Mini Chocolate Chips

“Rocky Road”: Chocolate Ice Cream and Fluff served between Peanut Butter Cookies and rolled in Reece’s Pieces

“Cherry Jubilee”: Cherry Vanilla Ice Cream served between two Sugar Cookies

“Cookie Monster”: Cookies & Cream Ice Cream served between Chocolate Cookies and rolled in crushed Oreos

“Double Decker”: Vanilla Ice Cream served between Chocolate Cookies, topped with Strawberry Ice Cream and a third Chocolate Cookie

“Old Fashioned”: Butter Pecan Ice Cream served between Oatmeal Cookies and rolled in Toasted Pecans

Our fundraiser dinner is fast approaching on Saturday July 31st from 6-10pm.
More information and ticket order form may be found here:
http://griggstownquailfarm.com/wp-content/uploads/2010TasteofSomerset

Recipes:

Red, White, and Blue Cabbage Salad

Ingredients:

Salad:
1/2 small head Red Cabbage – cut into wedges or thinly sliced
1 Green Onion – sliced
2 tablespoons Pumpkin Seeds – toasted
2 strips Bacon – cooked, crumbled (try our D’Artagnan No-Nitrate Bacon available in the Market)
Salt & Pepper – to taste

Blue Cheese-Currant Vinaigrette:
2 tbsp. Extra-Virgin Olive Oil
2 tbsp. White Balsamic Vinegar
1 tbsp. Dried Currants
2 tbsp. Blue Cheese – crumbled

Directions:

Begin by preparing the vinaigrette.  Combine EVOO, white balsamic, currants, and blue cheese in a small air tight container.  Refrigerate at leat 3o minutes while prepping the other ingredients.

On two plates, divide cabbage, green onion, pumpkin seeds, and bacon evenly.  Once dressing has chilled, spoon over both plates adding salt and pepper to taste.  Serve immediately.

(from http://justeatfood.com/n-539-red-white-and-blue-cabbage-salad.html)

Feta Pesto

Ingredients:

2 cups fresh Basil leaves
2 tbsp. crumbled Feta Cheese
1/4 cup freshly grated Parmesan Cheese
1/4 cup Pine Nuts, toasted
1 Artichoke heart, roughly chopped
2 tbsp. chopped oil-packed sun-dried Tomatoes
1/2 cup Extra-Virgin Olive Oil
1 pinch of Salt & Pepper, to taste

Directions:

In a food processor, combine the basil, feta, Parmesan, pine nuts, artichoke heart, and sun-dried tomatoes.  Cover and pulse, adding oil as needed to facilitate blending until smooth.  Taste and season.

Note:  Our shareholder recommends adding garlic to the recipe.

(from http://allrecipes.com/Recipe/Feta-Pesto/Detail.aspx)

Squash Pie

Ingredients:

1 cup grated Yellow Squash
1/2 cup Sugar
3 Eggs
1 tbsp. Flour
1/2 – 1 tsp. Lemon flavoring
1 tsp. Coconut flavoring
1/2 stick Butter
8″ unbaked Pie Crust

Directions:

Melt butter & combine all ingredients together in a mixing bowl.  Pour into unbaked 8″ pie shell.  Bake at 350 degrees F for 30-35 minutes.

Grilled Veggie Pizza

Check out the following video for a demonstration of how to make your own Grilled Pizza.  This recipe may be adapted to include a selection of this week’s Squash, Zucchini, and Peppers.  Don’t forget the Mozzarella!  The Farm Market carries 1/2 pound balls of fresh mozzarella for $4.25.  Pizza dough may be purchased from your local pizza shop, or made at home.

Grilled Veggie Pizza:
http://kahunasfoodandwine.com/2009/04/grilled-veggie-pizza/

This is an exciting week at the farm.  Just in time for the heat wave we have the ice cream shack opening up!!!  So we are all excited to try one of the great regular ice creams or what I am more excited about, are the Ice Cream Sandwiches!  We have quite a few to choose from, and you won’t be disappointed with the creative names and combinations that Chef Matthew has come up with.  Along with the ice cream shack, we have the mid day lunches starting again!  Thursday Friday and Saturday you can come to the farm to have a great lunch in the flower garden.  Below is the Menu for the Week.

Also, Don’t forget to sign up for the “Taste of Somerset Agricultural Picnic” we are having right here on the farm.  It’s a  great cause and a fun time on the farm.  The event is at the end of this month.  If you stop by the farm this week, feel free to let the person in the store know that you read the newsletter.  I’m always looking for new ways to connect with our customers.   Thanks

Lunch Menu July 7-8

Entrees:

Grilled Vegetable Panini on Ciabatta Bread

Zucchini

Yellow Squash

Portobello Mushrooms

Herb Mayonnaise

Turkey Burger Sliders

Lettuce

BBQ Mayonnaise

Grilled Chicken Sausage on Ciabatta Bread

Griggstown White Wine Sausage

Cubanelle Peppers

Red Onion

Grilled Pizza

Pesto

Sundried Tomatoes

Fresh Mozzarella

Sides:

Cucumber Salad with Dill

Potato Salad with Bacon

Grilled Corn with Herb Butter

Last year at this time we were counting the days in June that it had rained.  This year we are counting how many times it was over ninety degrees this month.  I don’t know about you, but I would choose a sunny 90 degree day over a rainy day every time!  This Fourth of July weekend looks to be one of the best on record. The perfect weather means that it will be great for barbequing!!  My neighbors are already asking if I am going to have Griggstown Marinated Poussin for the annual 4th of July backyard barbeque! You can see below how easy it is to throw the poussin on the grill and relax.

We’re excited to have Jersey Corn and Peaches to go along with our freshly grow summer vegetables.  Griggstown’s own Tomatoes are popping up and we have them available fresh in the store.  We are using some of our produce to make fresh dishes, so if you are able to stop by, get a free taste to let Chef Mike know how you like the Cucumber salad and other new ready to eat dishes.

As always, we have our marinated Poussin – both Soy Ginger and Herb.  These Poussin are marinated for the grill, and are always a fan favorite at my Fourth of July party.  Twenty five minutes bone side down, flip for 5-10 min and you have a delicious meal for your friends.  Just make sure you have enough for everyone! Happy Fourth of July and have a wonderful holiday weekend!

“Taste of Somerset Agriculture Picnic” on Saturday July 31 from 6-10pm

We have a very special event coming up at Griggstown at the end of July.  George has agreed to host the “Taste of Somerset Agriculture Picnic” on Saturday July 31 from 6-10pm.  The picnic dinner will honor the life of Farmer Thomas Everett and all proceeds will fund the Somerset County Board of Agriculture’s scholarship named in Tom’s honor.  Tickets are only $25 for adults and $10 for children.  More information and the ticket order form may be found here: http://griggstownquailfarm.com/wp-content/uploads/2010TasteofSomersetPicnicflyer.pdf

Spicy Grilled Vegetables

1/4 cup margarine or butter, softened

2 tablespoons lemon pepper

1 large potato, cut lengthwise into fourths

1 medium zucchini, cut lengthwise in half

1 medium yellow summer squash, cut lengthwise in half

2 large bell peppers, cut lengthwise into fourths and seeded

1 medium onion, cut into 1/2-inch slices

Bibb lettuce, if desired

1/4 cup Italian dressing (can be Fat Free)

Heat coals or gas grill.

Mix margarine and lemon pepper. Brush on potato, zucchini, squash,
bell peppers and onion.

Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.

Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.

Makes 4 servings

http://www.thatsmyhome.com/

The great wheather is doing wonders for our produce and flowers.  Everything looks great and tastes better!  The first few cherry tomatoes were gobbled up by our farm hands and volunteers, but it’s a good sign that they’re not too far from your table.  This week at the farm we had the Cambridge School here for an end of year ice cream party.  They tried out the ice cream, tested the iced tea; and had a great time in the flower garden.  While some kids seemed to enjoy wearing the ice cream rather than eating it; everyone mentioned how wonderful it was to have event here at Griggstown.

I am pleased to anounce that our flowers are right for the pickin’.   For 25 cents a stem, you can easily find a great boquet for a very reasonable price.  Considering you can pick your own, you don’t have to worry how fresh they are!! J
A few people have asked about the best way to store your produce in this weather.  Please view the section below this week’s harvest list for links to documents on how to best store fresh produce.

We have a very special event coming up at Griggstown at the end of July.  George has agreed to host the “Taste of Somerset Agriculture Picnic” on Saturday July 31 from 6-10pm.  The picnic dinner will honor the life of Farmer Thomas Everett and all proceeds will fund the Somerset County Board of Agriculture’s scholarship named in Tom’s honor.  Tickets are only $25 for adults and $10 for children.  More information and the ticket order form may be found here:  http://griggstownquailfarm.com/wp-content/uploads/2010TasteofSomersetPicnicflyer.pdf

Our harvest for this week includes:

Veggies:
Arugula
Cabbage
Cucumbers
Garlic
Kale
Lettuce – ‘Baby Bibb’
Summer Squash
Zucchini

Herbs:
Basil
Dill
Oregano
Parsley
Thyme

Produce Storage Tips:
Please view the following PDF files and links for tips on produce storage and making the most of your CSA harvest:

Cook’s Illustrated Guide to Freezing Produce:  http://griggstownquailfarm.com/wp-content/uploads/Cooks-Illustrated-Freezing-Produce.pdf

Cook’s Illustrated Guide to Storing Produce: http://griggstownquailfarm.com/wp-content/uploads/Cooks-Illustrated-Produce-Storage.pdf

How to Dry Herbs:  http://www.vegetablegardener.com/item/2701/how-to-dry-herbs

And finally, another tip from one of our friends:  If you microwave the fresh herbs on high for 3 minutes they’re perfectly crushable between your fingers.  Now dried, you may use right away or store in a sealed container.  This works especially well for sage, oregano, and any of the “woodier” herbs we’ll be receiving.

Additional News:
-Please consider attending the Griggstown Quail Farm-hosted fundraiser dinner mentioned above.

-Remember the Fourth of July is around the corner!  Griggstown Chicken Sausages and Marinated Poussin taste great on the grill alongside your summer squash and zucchini.

Recipes:

Cabbage with Portobello Mushrooms

Ingredients:

1/2 tablespoon margarine or butter
1/2 tablespoon olive oil
1/2 medium head cabbage – cut into thick, short strips
2 portobello mushroom caps, thickly sliced (available in the Market)
2 pinches kosher salt, or to taste
ground black pepper to taste
garlic powder to taste
Directions:

Melt the margarine with the olive oil in a large skillet over medium-high heat. Cook and stir the cabbage in the margarine until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.

Wilted Arugula and Portobello Mushrooms

Ingredients:

1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
1/4 cup dry sherry
1/4 cup chicken broth
4 cups arugula leaves
1/8 teaspoon ground black pepper

Directions:

Heat olive oil in a large skillet over medium heat.  Add onion and garlic and cook until soft, about 5 minutes.  Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.  Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.

Kale and Banana Smoothie

Ingredients:
1 banana
2 cups kale, chopped
1 tsp maple syrup
1-2 tbsp flaxseeds (optional)
1/2 cup brown rice milk, or milk, or soymilk

Put banana, chopped kale, maple syrup, flaxseeds and brown rice milk into a blender and blend.   Add a few ice cubes for summer refreshment.