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Monthly Archives: June 2011

Insalata con Rucola e Pera (Arugula and Pear Salad)

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June 20th

Posted on June 20th in: Featured Recipes by:

John Oliano Italian Family Cooking. To purchase cook book - http://www.amazon.com/Italian-Family-Cooking-Wine-Pairing/ Ingredients: Juice of a fresh lemon 2 tablespoons extra- virgin olive oil Salt and fresh ground black pepper to taste 1 pound fresh arugula stems removed and washed 1 cup shelled whole walnuts, coarsely broken 4 large Bosc or Bartlett pears, halved, cored, sliced medium 2 ounces Parmigiano-Reggiano cheese, shaved thin Directions: 1. In a large bowl whisk together the lemon juice, olive oil, salt, and black pepper to taste. Toss lightly with arugula and walnuts. 2. Plate dressed arugula and walnuts and arrange the sliced pears on top of the salad. 3. Serve immediately with shaved Parmigiano-Reggiano cheese. A potato peeler works well to shave cheese. Serves ...

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Goat Cheese and Arugula over Penne

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June 20th

Posted on June 20th in: Featured Recipes by:

Ingredients: 3-1/2 ounces goat cheese 1-1/3 cups coarsely chopped arugula, stems included 2/3 cup quartered cherry tomatoes 2 tablespoons and 2 teaspoons olive oil 1-1/4 teaspoons minced garlic 1/4 teaspoon ground black pepper 1/4 teaspoon salt 5 ounces penne pasta Directions: 1. Cook pasta in a large pot of boiling salted water until al dente. 2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper. 3. Drain pasta, and toss with goat cheese mixture. ...

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Griggstown Crisp Apple and Sausage Salad

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June 20th

Posted on June 20th in: Featured Recipes by:

Ingredients: 2 teaspoons extra-virgin olive oil 1 (12 ounce) package chicken apple sausage, sliced in 1/2 inch rounds 1 small Granny Smith apple, cored and sliced 1 tablespoon fresh lemon juice 1/3 cup extra-virgin olive oil 1 teaspoon Dijon mustard 1/3 cup fresh lemon juice Kosher salt and ground black pepper to taste 8 cups mixed field greens, washed and dried 1 cup baby arugula leaves, washed and dried 1 small red onion, thinly sliced 1/2 cup toasted pecans 1/2 cup crumbled blue cheese Directions: 1. Place 2 teaspoons olive oil in a skillet and heat over medium heat. Stir in the sausage; cook until browned, about 5 minutes. Set aside to cool. 2. Place the apple slices in a bowl, and sprinkle with 1 tablespoon lemon juice. Set aside. 3. To make the dressing, whisk together 1/3 ...

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Griggstown Farm Market Newsletter June 15, 2011

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June 14th

Posted on June 14th in: News by:

This week the heat has pasted.  I don’t have to remind you of the heat last week.  Well, this week it is perfect!  Sunny and 70 everyday!  Wow!  The produce has reacted well.  This week we have a wonderful harvest for our CSA members as well as non members.   Moving forward we are combining out newsletters.  In the past we have published a newsletter for the Farm Market and a separate Newsletter for CSA members.  (Community Supported Agriculture) If you are not a member of our CSA, you may follow this link http://www.griggstownquailfarm.com/csa/what-is-csa/ for information about our CSA and then this link http://www.griggstownquailfarm.com/csa/how-to-join/ to sign up on our 2012 waiting list.   If you are not a member, you can still get great produce from our farm ...

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Collards and Daal

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June 14th

Posted on June 14th in: Featured Recipes by:

This weeks featured recipe comes from one of our very own CSA members: Her website is named: Chase All the Clouds; from the writings of Beth Hentschel Scibienski –   http://www.chasealltheclouds.com/7/post/2011/06/collards-and-daal.html Ingredients: 1 medium onion 4 cloves garlic 1 1/2 cup red lentils 6 cups stock (water is fine, but I always have stock in the summer) 1 teaspoon turmeric 2 tablespoons cumin 1 tablespoon garam masala 3 tablespoons oil (I used one olive oil and two ghee) 2-3 tomatoes roughly chopped 5 cups chopped collards Chop the onion and garlic and begin softening it in the crock pot with the oil.  Once it gets hot and perhaps translucent, add everything else and cook on high all day.  I served it over ...

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Marinated Zucchini and Summer Squash

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June 14th

Posted on June 14th in: Featured Recipes by:

Ingredients 2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 2 teaspoons chopped fresh thyme leaves Kosher salt and ground black pepper 1/3 cup extra-virgin olive oil 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick Directions Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover ...

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Sautéed Swiss Chard with Parmesan Cheese

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June 14th

Posted on June 14th in: Featured Recipes by:

Ingredients 2 tablespoons butter 2 tablespoons olive oil 1 tablespoon minced garlic 1/2 small red onion, diced 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately 1/2 cup dry white wine 1 tablespoon fresh lemon juice, or to taste 2 tablespoons freshly grated Parmesan cheese salt to taste (optional)   Directions Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if ...

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Collards: Food of the Week

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June 14th

Posted on June 14th in: News by:

Collard greens are various loose-leafed cultivars of Brassica oleracea (Acephala Group), the same species that produces cabbage and broccoli. The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, many parts of Africa, Montenegro, Bosnia and Herzegovina, southern Croatia, Spain and in Kashmir. They are classified in the same cultivar group as kale andspring greens, to which they are closely similar genetically. The name collard is a shortened form of the wordcolewort ("cabbage plant"). The plant is also called couve in Brazil, couve-galega in Portugal, "kovi" or "kobi" in Cape Verde, berza in Spanish-speaking countries, Raštika in Bosnia and Herzegovina and Croatia ...

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