GRIGGSTOWN FARM MARKET NEWSLETTER 06/12/12
Posted on June 12, 2012
This coming Sunday is Father’s Day and what better way to show your appreciation than to have a barbeque with all the trimmings. We have a variety of chicken sausage, turkey burgers, marinated Poussin, , boned out chickens, boned out pheasant, duck breast, duck leg confit and other poultry items perfect for grilling. For dessert, serve our delicious fruit pies.
We’re sure everyone will enjoy the great food and conversation. So please be sure to stop by and stock up.
Remember, when you patronage our farm, you’re supporting field to table agriculture and helping to maintain NJ farms. After all, we are the garden state!
CSA News
This is our third harvest and you can see the selections are increasing with every harvest. There is also an increase in the number of recipes being sent in for the harvest goodies. Be sure to see this week’s featured recipe provided by Anita Trapp, who was sent a $5 G-Buck for her Greens and Bulgur Gratin recipe. Send in your favorite recipe for using your harvest goodies and receive a $5 G-Buck if we use the recipe. We are also providing a $2 G-Buck for any tip we use. Send either or both to CustomerRelations@griggstownquailfarm.com
When picking up your harvest, be sure to stop by the farm store and see what prepared food we have. You can always purchase something frozen to cook or better yet, pre-order a roasted chicken and have it ready for you to pick up with your fresh vegetables.
Harvest for 6/14 and 6/15:
Vegetables:
- Zucchini
- Yellow Squash
- Collards
- Kale
- Broccoli/Cauliflower
- Romaine Lettuce
- Bib Lettuce
- Radishes
- Swiss Chard
- Spinach
- Scallions
Herbs
- Thyme
- Sage
- Oregano
- Basil
- Dill
Villa Milagro Vineyards
Planning to grill for Dad this coming weekend? Some of our CSA members are enjoying wine deliveries from Villa Milagro Vineyards located north of us along the Delaware River. Using organic and sustainable practices, Villa Milagro hand-harvests 10 varieties of grapes to use in their European style wines. Learn more about their wines at VillaMilagroVineyards.com Call Audrey at the Winery to place an order. They will deliver your wine to Griggstown; then you may pick it up in the store.
Chuck’s Corner
Swiss Chard storage tips:
Swiss chard is an often-overlooked vegetable. Related to beets, Swiss chard adds not only a lovely color to many dishes, but also abundant nutrients. When combined with different colors of Swiss chard, you can create beautiful salads and side dishes. One of the good things about Swiss chard is that it can be stored easily to keep its freshness.
Freezing Swiss Chard
One way to store the chard is to freeze it. Before you do put it in a freezer, make sure to wash it thoroughly and cut off the woody stems. Blanch the chard by plunging it into boiling water for two minutes and then immediately placing it in ice water. Drain off the excess water and package it in freezer bags. Freezing at 0 degree F. will keep the chard indefinitely.
Storing in Refrigerator
The other option for storing the Swiss chard is to keep in the refrigerator. After picking up your chard from the Griggstown Quail Farm CSA, you can place it in the fridge to keep it cool before you use it. Place the Swiss chard in a plastic Ziploc bag—without washing it—and place it in the fridge.
Food of the Week: Swiss Chard
Chard (Beta vulgaris subsp. cicla), is a leafy green vegetable often used in Mediterranean cooking. While the leaves are always green, chard stalks vary in color. Chard has been bred to have highly nutritious leaves at the expense of the root (which is not as nutritious as the leaves). Chard is, in fact, considered to be one of the healthiest vegetables available and a valuable addition to a healthy diet (not unlike other green leafy vegetables). Chard has been around for centuries, however because of its similarity to beets is difficult to determine the exact evolution of the different varieties of chard.
Featured Recipe
Greens and Bulgur Gratin
Courtesy of Anita Trapp
This recipe is very flexible. I didn’t even weigh my greens – I just used everything from my 1/2 share. I did up the bulgur to a cup and subbed swiss for the mozzarella based on other reviews. (I may even try fontina next time. Wegmans carries bulger in their bulk area of the organic section) I used a 9×16 lasagna dish. I also skipped the bread crumb topping and put 1/2 cup cheese instead. We loved it. I meant to have it for my lunch throughout the week, but it was all gone by Sunday. Based on other reviews, people have added beans, sausage, and other vegetables….
