Located In Princeton, NJ
CUSTOMER SERVICE 908 359 5218

Monthly Archives: August 2014

Griggstown Farm Newsletter – Aug 25th

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August 25th

Posted on August 25th in: Featured Recipes, News by:

Farm Store News Summer is coming to a close, and we're all not ready for the fun to end.  It's hard to believe next weekend is Labor Day Weekend, one of your last chances to BBQ with friends and relatives.  Chef Adam and his staff have been working on making sure we have all the items needed to have a memorable holiday weekend so be sure to plan on shopping in our farm market for items for your get together. For those of you who love our tomato sauces, I have great news.  Chef Adam purchased a brand new tomato mill that will increase his ability to make a variety of tomato sauces.  Wondering what a tomato mill looks like?  Here it is.     Food Of The Week: Turkey Chili Griggstown Farm turkey chili is a healthy alternative to the typical beef chili.  One ...

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New Addition to the Kitchen!

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August 22nd

Posted on August 22nd in: News by:

It’s been tomato season here at Griggstown Farm!  Last year, Chef Adam Brod was able to take our misshapen tomatoes grown on our farm, and turn them into a delicious line of Jersey Tomato Sauces.  With its rapid success and high acclaim, we decided to add a new member to our team to ensure we have these sauces all year round...  Our brand new commercial tomato mill!  This BEAUTIFUL piece of equipment has arrived in anticipation of a massive plot of Jersey tomato plants growing specifically for our new line of tomato products!  Using this machine will allot our chef the proper time and care it takes to craft these delicious sauces.   This machine also gives our chef the freedom to craft new items for you to experience.  There’s no tomato on this planet better than a Jersey ...

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Griggstown Farm Newsletter – Aug 18th

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August 18th

Posted on August 18th in: News by:

Farm Store News Even though it's August, it's Thanksgiving time for us here on the farm.   We have received a few deliveries of Turkey chicks, and they are growing as scheduled.  You can see photos of them on our Facebook page.  While there, please like us so you can continue to see additional photos as our turkeys mature.     Food Of The Week: Rotisserie Chicken We have been providing rotisserie chickens for over two months and to say they have been a hit would be an understatement.  This is the perfect time of year to take it easy and let us take care of providing the perfect food for a relaxing meal. The chickens are available Wednesday - Saturday, and we stop cooking them at 4:00 pm.  So, if you would like to guarantee a bird for yourself, call ...

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Rotisserie Chicken

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August 18th

Posted on August 18th in: Food of the Week by:

We have been providing rotisserie chickens for over two months and to say they have been a hit would be an understatement.  This is the perfect time of year to take it easy and let us take care of providing the perfect food for a relaxing meal. The chickens are available Wednesday - Saturday, and we stop cooking them at 4:00 pm.  So, if you would like to guarantee a bird for yourself, call 908-359-5218 x-2 to reserve your chicken.  When you pick up your entree in the store, why not purchase some delicious salads (e.g. potato, orzo, beans and corn, etc.) to go with your chicken.  Another meal accompaniment are our tomatoes; ripe and juicy.  They go great with our fresh mozzarella cheese, olive oil, and balsamic ...

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Tomato, Onion & Cucumber Salad

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August 18th

Posted on August 18th in: Featured Recipes by:

Recipe courtesy of Rachael Ray . Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the most simple salad possible. It is best enjoyed now, when tomatoes and cucumbers are fresh from the garden. . Ingredients:  5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced1/4 red onion, peeled, halved lengthwise, and thinly sliced1 Kirby cucumber, halved lengthwise and thinly slicedA generous drizzle of extra-virgin olive oil, about 2 tablespoons2 splashes red wine vinegarCoarse salt and black pepper Directions: Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices ...

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Griggstown Farm Newsletter – Aug 11th

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August 11th

Posted on August 11th in: News by:

Farm Store News Attention Whole Food shoppers! Whole Foods of Princeton, 3495 U.S. 1, Princeton, NJ, has joined our family of retail stores who carry Griggstown Farm products.  The initial offering will be pot pies so during your next visit to Whole Foods, be certain to pick one up.  We're certain that the more customers who purchase our products,  Whole Foods will decide to carry an even greater variety of our merchandise.  So, please show your support and interest by visiting Whole Foods and taking home at least one of our delicious pot pies. We received yet another shipment of turkey chicks so visit our Facebook page to see how they are growing and enjoying our open space.   Food of the week: Duck Breast Here at Griggstown, we provide you the breast from ...

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Duck Breast

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August 11th

Posted on August 11th in: Food of the Week by:

Here at Griggstown, we provide you the breast from Moulard Ducks, which are a hybrid of male Muscovy ducks and Female Pekin ducks. Due to their Muscovy heritage, they produce leaner meat than Pekins. These beautiful birds are raised on a pure vegetarian diet that consists mostly of corn. Staying true to our values, all of our poultry is raised with no antibiotics or hormones. Our Boneless Duck Breasts come plain, or marinated in our Soy-Ginger Sauce which contains fresh squeezed orange juice, scallions, and sesame seeds. One pack is plenty for two people, with an average weight of 16 ounces (1 lb). Stop in at our store front, or head on over to any of our participating farmer’s markets! To find our locations, go to our website at www.griggstownfarm.com, and click on “Where to ...

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Pan Roasted Duck Breast

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August 11th

Posted on August 11th in: Featured Recipes by:

Recipe courtesy of  The Cookworks DirectionsPreheat the oven to 400 degrees F.With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly ...

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