GRIGGSTOWN QUAIL FARM NEWSLETTER 08/07/12
Posted on August 7, 2012
This photo of stuffed squash is an example of what one restaurant in Philadelphia, PA is doing with our yellow squash.
Chef Adam Diltz has added this inviting addition to the menu at FarmaCia Restaurant, 15 South 3rd Street Philadelphia, PA 19106, (215) 627-7885. www.farmiciarestaurant.com.
Call for hours of operation and to make certain the dish is still on the menu.
Unfortunately with the hot weather we experienced last week and most of this summer, attendance at the wine tasting event held last Thursday and Friday was affected. It was too hot for many people to sample the wine. So, we plan to have Villa Milagro Vineyard back when the weather is cooler which should be before we know it. Until then, you can learn more about the vineyard and order wine to be picked up at the farm market at: www.VillaMilagroVineyards.com
Don’t let the weather get you down. Cheer up your home with fresh, cut your own, flowers from are garden. At $4 a bunch your really can’t go wrong.
We have received a number of compliments on the fresh corn being sold at the farm market so if you have not had any, I suggest you pick up a few ears the next time you are at the farm market.
Learn about okra, tips, information and recipes.
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!
As you can see, the available selection of produce is increasing every week so we hope you are enjoying the value of fresh produce. Make certain you are preserving or sharing any extra produce you have at the end of the week.
As always, some of the CSA produce listed below will be offered at the farm market on a first come first serve basis. The market also has corn, eggs, frozen and prepared food, freshly baked bread, ice cream by the quart and much more.
CSA Harvest for 8-9 and 8-10:
Yellow Squash/ Zucchini
Chef Tiffany is at it again, providing items that will excite anyone’s palate.
Come out to enjoy the lunch and you may get your photo taken.
Featured Menu Items:
Eggplant Parm Quesadilla - Our own farm fresh eggplant roasted with garlic then grilled in a flour tortilla with fresh mozzarella cheese side of marinara dipping sauce
Chicken Sliders - Mini chicken burgers served on toasted buns with BBQ mayo and romaine lettuce
Sausage Sandwich – Griggstown Italian chicken sausage topped with farm fresh peppers and onions
Sides and drinks are available in the farm market.
If you are unable to visit is at the farm market to make your purchases you can stopover at one of the farmers markets Griggstown Quail Farm participates in. Here is a list of markets with day and times a Griggstown Quail Farm staff members is there.
West Windsor Farmers Market
Vaughn Drive parking lot of the Princeton Junction train station off of Alexander Road
May – October, Saturdays 9am – 1pm
Bernardsville Farmers Market
Rt. 202 & Clairmont Road Bernardsville
June 1 – November, Saturdays, 8:30am – 12pm
Burlington County Community Agriculture Center
500 Centerton Road, (intersection of Centerton & Hartfors Roads, Moorestown, NJ, June 14 – October, Saturdays, 8:30am – 1pm
Head House Farmer’s Market
Philadelphia, PA, 2nd Street between Pine and South Streets
May 4, Sundays, 10am – 2pm
Flemmington Farmers Market
Dvoor Farm Flemmington, NJ
June 8 – End of October, Sundays, 9am – 1pm
Morristown Farmers Market
Spring St. at Morris St, Parking lot #10 behind Morristown Diner & Post Office
Morristown, NJ 07960
June-October, Sundays, 8:30 am-2:00 pm
Montgomery Farmer’s Market
Village Shopper, Route 206, just north of junction with 518
Montgomery Township, NJ 08502
June-October, Saturdays, 9 am – 1 pm
Denville Farmer’s Market
Bloomfield Ave. Parking Lot, June 17th-November 18th, Sunday 8:30am-1:00pm
Cooking and Storage of Okra.
Courtesy of www.neurophys.wisc.edu/ravi/okra/
For best cooking results, okra should be fresh (not frozen). The pods should be small (3 inches or so long), or the okra becomes tough and stringy. If forced to use frozen okra, remove as much of the moisture as possible before cooking by spreading on a paper towel, or patting it dry after it thaws, etc.
Avoid cooking okra in pans made of iron, copper or brass for their chemical properties turns the fruit black. I found this on a web page, but don’t have any direct experience with okra turning black this way. If you can confirm or deny this please let me know.
How to freeze Okra
Start with freshly picked okra. Wash, cut the stems off, being careful not to cut into seed chamber, otherwise the seeds may spill out. Blanch by putting into rapidly boiling water for about 3 minutes. Remove and cool immediately by placing under cool running water. Pat dry, optionally make a cut lengthwise, pack in plastic bags, seal tightly and place in the freezer. Should keep well up to a year.
Okra’s scientific name is ”Abelmoschus esculentus” and also ”Hibiscus esculentus”. In various parts of the world, it is known as Okra, Ochro, Okoro, Quimgombo, Quingumbo, Ladies Fingers, Gombo, Kopi Arab, Kacang Bendi, Bhindi (S. Asia), Bendi (Malaysia), Bamia, Bamya or Bamieh (middle east) or Gumbo (Southern USA). Apparently Gumbo is Swahili for okra. In Portugal and Angola, okra is known as Quiabo (plural: Quiabos), and in Cuba, as “quimbombo”. In Japan it is known as okura. Patrick Taylor adds: “Okra has found its way to Taiwan, where it’s called “qiu kui” (pronounced cheeoh kway). That’s the Mandarin Chinese word for it in Taiwan – which might be the same in the PRC, or might not.”
Whole Okra with Onions
Recipe and Photo Courtesy of: Jyotsna Kochhar, firstname.lastname@example.org
This is a popular North Indian okra recipe. The okra must be fresh (not frozen), and must not be overgrown. You may have to look in Indian or Asian grocery stores for the mango powder. The other ingredients are commonly available at any supermarket. This is best as a side dish, probably better with breads than with rice.