Griggstown Farm Market Newsletter June 11, 2010
Posted on June 11, 2010
Hello Patrons,
The warm weather continues to be great for the farm. As you drive by the entrance to the farm you can see that our flowers are springing up, and will soon be ready for “Cut Your Own Flowers.” We are excited to announce that we will soon have Home Made Ice Cream right here on the farm. In addition to ice cream we have New “Shangri La” Organic Iced Tea with two types, Black and Spring Melon available now in the Farm Market Store. This new season we introduce some new faces on the farm that will be happy to assist you with as much as possible! Below is a great list of veggies that we have cut fresh from the garden. We will also have herbs available throughout the week.
Veggies:
- Broccoli
- Cabbage
- Collards
- ‘Tuscan’ Kale
- ‘Rainbow Tuscan’ Kale
- ‘Red Russian’ Kale
- ‘Purplette Scallions
- ‘Evergreen Hardy’ Scallions
- Romaine, Red and Flashy Trout back Lettuce mixes
Additional News:
-Our Ice Cream Stand is awaiting final permits and electrical work. It should be open within two weeks. Yea!
- We have New “Shangri La” Organic Iced Tea with two types, Black and Spring Melon available now!
-We will be offering Chicken Salad Wraps in addition to our other great prepared foods!
Recipes:
Ingredients:
1 medium sized broccoli head
1/2 – 1 lemon
2-3 cloves of garlic, chopped or thinly sliced
extra virgin olive oil
salt and pepper, to taste
Directions:
Clean & chop broccoli into florets. Steam until tender, adding the garlic to the water first. Remove broccoli and set aside. Strain water in order to retain the garlic. Toss broccoli and garlic together, squeezing lemon over both. Drizzle evoo and add salt and pepper to taste. Let chill prior to serving.
Ingredients:
4 collard leaves
Griggstown Chicken Salad or Griggstown Cabbage Slaw
Directions:
Blanch collard leaves in salted boiling water. Cool. Wrap a generous portion of chicken salad or slaw in leaf. Cut in half and serve. Serves 2-4.
Ingredients:
2 tomatoes
8 slices of fresh mozzarella cheese
8 basil leaves
extra-virgin olive oil, to taste
salt & pepper, to taste
Directions:
Slice tomatoes in to 8 pieces. Top with mozzarella and basil leaves. Drizzle olive oil on top and season with salt and pepper to taste. Serves 2.
Fast Scallion Pancakes
Ingredients:
Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 egg
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed
Directions:
Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.
Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work. Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes
Yield 4 servings, Time 20 minutes
If you omit the soy -– making these pancakes a perfect accompaniment to braised foods that use European seasonings — you can use any vegetable oil or even a good olive oil.
Source: The New York Times (http://dinersjournal.blogs.nytimes.com/2009/02/24/recipe-of-the-day-fast-scallion-pancakes/)
