Griggstown Farm Market July 21th 2010
Posted on July 22, 2010
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
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.
