Griggstown Farm Market July 14th 2010
Posted on July 14, 2010
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
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)
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)
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.
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/
