Griggstown Farm Market June 17th 2010
Posted on June 17, 2010
It’s been a busy week at the farm as last week’s rain encouraged both our crops and our flowers to grow quickly. Some of our tomatoes and peppers are starting to set fruit and will continue to ripen over the next couple of weeks. That means that we are in full swing, and roles here at the farm are evolving. Over the past year, Johann has been working on the newsletter that you see every week. He is also head of the CSA (Community Supported Agriculture). If you are not a member, you may consider it for next year; it’s a great addition the farm! So I (Tim) have been asked to head the Farm Market Newsletter. So that Johann can spend more time in the field tending to the crops.
I am very excited to be able to write about the exciting things that are happening on the farm. Over the course of the year I will be letting you know when new things are happening, and giving you updates on what is going on here are the farm. Along with updates and news from the farm, I’m excited to introduce the farm to new faces. I’ll be doing that through Facebook and other media. If you have any suggestions please feel free to email me at service@griggstownquailfarm.com.
If you live in North Jersey you have something to get excited about. This week at the farm we are excited to be starting two new Farmer’s Markets for the season. Bernardsville and Morristown Farmers Markets are both starting this week. Chief of Operations and Head Chef, Matthew will be back in Bernardsville for the 5th year!! The humorous and always charming Nicolas, will be at the Morristown Farmers market on Sundays all season long! This week would be a great week to pick up your GQF Marinated Poussin, perfect for the weekend Barbeque!!!
Our harvest for this week includes:
Veggies:
Arugula
Broccoli
Cabbage
Collards
Garlic
Kale
Lettuce – mixed heads
Summer Squash & Zucchini – mixed
Additional News:
-Bernardsville and Morristown Farmers Markets open this Weekend!
-For farm updates, pictures, and a different way to keep in touch, look to become a “fan” Griggstown Quail Farm on Facebook!
-The Griggstown Farm Market now carries organic iced tea, available by the cup in Black Tea and Spring Melon flavors.
-The Griggstown Quail Farm will be hosting a scholarship fundraiser dinner on the farm at the end of July. More info will follow in next week’s newsletter.
- The Ice Cream Stand is coming!!! Awaiting Permits
That’s all for now!
-GQF Newsletter Staff
Recipes:
Kale Chips
Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions:
Preheat an oven to 350 degrees F. Line a baking tray with parchment paper. Remove the leaves from stems and tear into chip size pieces. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.
GQF BBQ Boned out Chicken
Ingredients:
1 Boned out Griggstown Quail Farm Boned out Chicken
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
Directions:
Cook on Indirect/Medium Heat
Pat the chicken dry. Brush with oil. Season with salt and pepper both sides. Place chicken, bone-side down, in center of cooking grate.
Grill-roast until breast meat near bone registers 165°F and thigh meat registers 180°F. If you don’t have a meat thermometer, cook until the chicken meat is no longer pink and the juices run clear. Remove and let sit 5 to 10 minutes before serving.
Serves 2-3.