GRIGGSTOWN FARM MARKET NEWSLETTER 06/19/12

Posted on June 19, 2012

Exciting News!

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!

Farm Market News

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:

Vegetables:

Young Celery

Young Fennel

Cucumbers

Onion

Yellow Squash

Red Bib Lettuce

Radishes

Swiss Chard

Scallions

Herbs:

Dill

Thyme

Cilantro

Oregano

Basil

Mint

Sage

Picnic Lunch Menu

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

Villa Milagro Vinyards

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.

Chuck’s Corner

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.

Food of the Week: Potato

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.

Featured Recipe

Karen’s Greens and Potato Soup

Courtesy of Karen Swaine, Griggstown supporter

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