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Monthly Archives: March 2012

GRIGGSTOWN FARM MARKET NEWSLETTER 03/27/12

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March 27th

Posted on March 27th in: News by:

  I’m sure you’re all as anxious as I am to be able to enjoy fresh vegetables from our farm.  After all, New Jersey is “The Garden State”, and we should all take advantage of what our home state has to offer. There are still openings for this year’s CSA so click on the QR code or link to our site for additional information.  www.griggstownquailfarm.com/csa/what-is-csa/     If you do not have a QR code reader application, download ScanLife to your smart phone.   Chuck’s Corner Simple Precautions to Help Keep Your Kitchen Safe   You've heard the horror stories: children dumping boiling water down their chest when their curiosity got the best of them, horrible burns as a result of an explosion of hot oil or a grease fire. There's no doubt ...

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Chuck’s Corner

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March 27th

Posted on March 27th in: News by:

Simple Precautions to Help Keep Your Kitchen Safe   You've heard the horror stories: children dumping boiling water down their chest when their curiosity got the best of them, horrible burns as a result of an explosion of hot oil or a grease fire. There's no doubt that the kitchen is a dangerous place, and if you're not careful accidents can happen in a second's time. Using some of these preventative tips can really help you avoid a bad situation for yourself or your family.   For example, make sure you have a working smoke detector in your kitchen.  It's so vital to have one in this room, and you'd be amazed at how many people never think about it. Also, make it a rule that the stovetop stays cleaned off.  If you store teapots or other decorative items, these can ...

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Food of the Week: Muscovy Duck

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March 27th

Posted on March 27th in: News by:

  The Muscovy Duck (Cairina moschata) is a large duck native to Mexico and Central andSouth America. A small wild population lives the United States in the lower Rio Grande Valley of Texas and there are feral breeding populations in North America around public parks in nearly every U.S. state and the Canadian provinces. Feral populations also exist in Europe.     Although the Muscovy Duck is a tropical bird, it adapts to icy and snowy conditions down to –12°C (10°F) and below without ill effects. In general, "Barbary Duck" is the usual term for C. moschata in a culinary context. Since there are two varieties with clear phenotypic differences (a wild and a domestic) there are proposals to divide the species into two subspecies. The wild subspecies is ...

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Featured Recipe

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March 27th

Posted on March 27th in: Featured Recipes by:

Smoked Muscovy Duck   Courtesy of Patrick Di Gangi   I dropped in last week to pick up 2 Muscovy ducks and a large chicken pot pie. The pot pie was delicious!         Ingredients: 2 Muscovy ducks Water Kosher salt Brown sugar Orange juice Peppercorns Crushed bay leaves   Directions: I brined the duck with water, kosher salt, brown sugar, orange juice, peppercorns, and crushed bay leaves in a food grade bucket. I placed a heavy ceramic plate on top to ensure that the ducks stayed submerged. Then, I simply put the bucket in a spare refrigerator for 4 days. I pulled out the ducks, rinsed them well and put them back into the bucket with just fresh water to soak overnight to draw out excess salt. I pulled them out dried them off, slit ...

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GRIGGSTOWN FARM MARKET NEWSLETTER 03/20/12

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March 19th

Posted on March 19th in: News by:

  If you have been to the farm store, you probably noticed the activity in the green houses, that’s because we are starting the planting of our CSA crops.  Here are some of the expected crops for this year’s CSA;       Asian Greens, Arugula, Beans, Beets, Broccoli, Cabbages, Carrots, Cauliflower. Celery, Choi,  Collards, Cucumber, Eggplant, Fennel, Ground Cherries, Kale, Leeks, Lettuces, Melons, Mesclun Greens, Mustard Greens, Onions, Peas, Peppers, Potatoes, Pumpkins, Radishes, Scallions, Spinaches, Summer Squashes, Swiss Chard, Tomatillos, Tomatoes, Turnips, Winter Squashes, Watermelons, Cut Flowers and a variety of Herbs. Sunday 4/19 we had a great National Poultry Day at the farm!! Thanks to everyone who came out to visit Beth at the Flemington ...

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Chuck’s Corner

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March 19th

Posted on March 19th in: News by:

  Well, here we are. The weather is warming up, the CSA crops are being planted, and as a result, we often rush to start our grills.  That wonderful smell of grilled food floods our senses and sends neighbors outside to do the same.     In your haste, have you ever thought what should be done to the grill in order to ensure that it’s ready for another full season of grilling? Well, here is your "HOW TO" guide when it comes to grill preparation. Step 1, Turn the grill on and close the lid.  Get it super hot and burn off the gunk left from the previous year. Let it run for a good 10-15 minutes and as it heats up, old food and residue will burn off the grill making it easier to scrape the remains. Step 2, Scrub the grates - Remove the charred residue from the ...

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Food of the Week: Chicken Parts

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March 19th

Posted on March 19th in: News by:

  The meatiest parts of a bird are the flight muscles on its chest, called breast meat, and the walking muscles on the first and second segments of its legs, called the thigh and drumstick, respectively.     The wings are also eaten, usually (in the United States) without separating them, as in Buffalo wings; the first and second segment of the wings are referred to as drumette (meatier) and flat when these need to be distinguished, though these are technical terms. In Japan, the wing is frequently separated, and these parts are referred to as 手羽元 (teba-moto "wing base") and 手羽先 (teba-saki "wing tip"). Dark meat, which avian myologists refer to as "red muscle," is used for sustained activity—chiefly walking, in the case of a chicken. The ...

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Featured Recipe

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March 19th

Posted on March 19th in: Featured Recipes by:

The Ultimate Barbecued Chicken   Courtesy of Tyler Florence     Visit our Facebook page to see a video of Tyler Florence demonstrating this recipe.         Ingredients: Brine: 2 quarts water 2 tablespoons kosher salt 1/4 cup brown sugar 2 garlic cloves, smashed with the side of a large knife 4 sprigs fresh thyme 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each   The Ultimate Barbecue Sauce: 1 slice bacon 1 bunch fresh thyme Extra-virgin olive oil 1/2 onion, chopped 2 garlic cloves, chopped 2 cups ketchup 1/4 cup brown sugar 1/4 cup molasses 2 tablespoons red or white wine vinegar 1 tablespoon dry mustard 1 teaspoon ground cumin 1 teaspoon paprika or smoked paprika if ...

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