GRIGGSTOWN FARM MARKET NEWSLETTER 06/19/12
Posted on June 19, 2012
Cabot Creamery Cooperative and supporters, like us, are pleased to be part of the 2012 Community Tour, a two-month program celebrating those who give their hearts, time and skills to strengthen communities. The tour was kicked off on May 12th in Miami, Florida. The trip up the east coast is 2,300 miles and it culminates in Portland, Maine on July 7th, the International Day of Cooperatives.
Cabot selected our farm for their cyclists, to take a lunch break on Thursday, 6/21, from 12:00 – 2:00 pm. Come out to meet the cyclists and show your support. A special $6 picnic lunch menu has been prepared featuring Cabot’s fine line of products. See Picnic Menu section of newsletter.
Remember, when you patronage our farm, you’re supporting our community, field to table agriculture and helping to maintain NJ farms. After all, we are the garden state!
Send in your favorite recipe for using the products purchased at the store 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
This week’s harvest available at the farm market:
Red Bib Lettuce
Our picnic lunches are back for the harvest season and this first day is really special since we will have the cyclist who are riding 2,300 miles from Fl to ME join us. Be sure to come out and meet them.
Featured Menu Items:
Cabot Chipotle Cheddar Cheese Wraps
Cabot Greek-Style yogurt parfaits
Cabot Cheddar Apple Tarts
Lazy hazy days of summer are perfect for sitting on the porch to enjoy a chilled glass of Rubia with friends and family. Rubia is a blush wine, fragrant with fruit and just enough residual sugar to be a perfect summer “cooler.” Even poured over ice, it retains its fruit forward flavor. Cooling and delicious
Learn more about their wines atwww.VillaMilagroVineyards.com/CSA-wine.htmlCall Audrey 908-995-2072 at the Winery to place an order. They will deliver your wine to Griggstown; then you may pick it up in the store.
10 Tips for Proper Potato Storage
Select potatoes that have a firm texture; if potatoes are already beginning to get mushy when you bring them home, shelf life will be reduced.
- Store potatoes in an area that is well ventilated.
- Do not wash potatoes prior to storage, as doing so can reduce their shelf life.
- The best temperature range for storing potatoes is between 45 degrees Fahrenheit and 55 degrees Fahrenheit.
- Do not store temperatures beside appliances that put off heat.
- Avoid storing potatoes in damp or humid areas, such as beneath the sink.
- Choose a dark location for storing potatoes, such as a cabinet, pantry, basement, or root cellar.
- Avoid storing potatoes where they will not be exposed to direct sunlight or room lighting.
- Place potatoes in a paper bag or a plastic bag that is perforated for storage.
- If you choose to store your potatoes in the refrigerator, allow them to warm to room temperature before cooking them.
- If sprouts appear on potatoes, they can still be used. Simply cut the sprouts away before cooking.
Note: When potatoes become mushy or develop a bad odor, they should be discarded.
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceaefamily (also known as the nightshades). The word may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world’s cuisine. It is the world’s fourth-largest food crop, following rice, wheat and maize. Long-term storage of potatoes requires specialized care in cold warehouses.
Karen’s Greens and Potato Soup
Courtesy of Karen Swaine, Griggstown supporter
A scrumptious version of “Portuguese kale and potato soup” — the proof: a husband who detests dark bitter greens LOVES this soup!