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Monthly Archives: September 2014

Griggstown Farm Newsletter – Sept 29nd

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September 28th

Posted on September 28th in: News by:

Farm Store News Looking to join the Griggstown Farm team?  We have a few openings that you may be interested in.  If you have a clean driver's license and are able to lift up to 70 pounds, you are eligible to join our team as a wholesale delivery van driver.  Deliveries are to retail establishments in New Your, Philadelphia and New Jersey. If driving is not your thing, we have an opening for a wholesale sales representative.  The candidate must be able to work independently, targeting potential customers, cold calling them to qualify them as possible clients and following up with a visit to close the sale. Visits, emails and phone calls to existing clients are also required to strengthen our relationship with our clients. Qualified candidates should email their resume to ...

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Pheasant

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September 28th

Posted on September 28th in: Food of the Week by:

The common pheasant (Phasianus colchicus), is a bird in the pheasant family (Phasianidae). It is native to Asia and has been widely introduced elsewhere as a game bird. In parts of its range, namely in places where none of its relatives occur such as in Europe (where it is naturalized), it is simply known as the "pheasant". Ring-necked pheasant is both the name used for the species as a whole in North America and also the collective name for a number of subspecies and their intergrades which have white neck rings. The word pheasant is derived from the ancient town of Phasis, the predecessor of the modern port city of Poti in Western Georgia. It is a well-known gamebird, among those of more than regional importance perhaps the most widespread and ancient one in the ...

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Jack Daniel’s Pheasant Braised Under Cabbage

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September 28th

Posted on September 28th in: Featured Recipes by:

Recipe courtesy D’Artagnon’s Glorious Game Cookbook The earthy, complex flavors of bourbon do magic for a lot of game meats.  In this slowly braised pheasant casserole, we use Jack Daniel’s, but any fine-quality bourbon will do.  It marries elegantly with the cream and mustard in the sauce.  Partnered with cabbage that is sauteed until its natural sugar caramelizes and turns sweet, this is a dish to savor on a cold winter night.  The renewed popularity of this American spirit makes it especially appealing.  Serve with sauteed spinach or green beans. Ingredients: 3 tbps. unsalted butter 1 1/2 tbps. canola oil 2 large onions, chopped, plus 1 medium onion stuck with 6 whole cloves 1 large green cabbage (about 2 1/2 lbs.), tough ribs cut off, cored & shredded Salt ...

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Griggstown Farm Newsletter – Sept 22nd

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September 21st

Posted on September 21st in: News by:

Farm Store News What is your group doing to raise funds for your organization?  We can assist. By now, children are all back at school and parents are getting involved with school activities such as varsity sports teams, cheer leading and other endeavors that need financial support and therefore necessitate fund raising activities.  As we move closer to the holidays, non-profit organizations begin their campaigns. In past years, many organizations have taken advantage of our fundraising program.  Our products are known and enjoyed by many people in the tri-state area.  So, it makes it easy to sell our products.  We provide promotional material as well as order forms for your volunteers to use to keep track of customer purchases when selling Griggstown pot pies and fruit pies. ...

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Pumpkin

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September 21st

Posted on September 21st in: Food of the Week by:

Pumpkins, like other squash, are native to North America. Pumpkins are widely grown for commercial use, and are used for culinary and recreational purposes. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in the US.  However, commercially canned pumpkin puree and pumpkin pie fillings are usually made from different kinds of winter squash than the pumpkins frequently carved as jack o'lanterns for decoration around Halloween time. We have grown a number of types and sizes of pumpkins and they are available at our farm ...

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From Scratch Pumpkin Pie

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September 21st

Posted on September 21st in: Featured Recipes by:

Recipe courtesy of Nancy Fuller After turkey, I think everyone will agree that pumpkin pie is a Thanksgiving traditional food.  We have provided a from scratch pumpkin pie recipe that is fairly easy to follow and fun to make.  But if you'd rather spend your time with other aspects of preparing for Thanksgiving, order one of our delicious pumpkin pies made in our USDA kitchen along with pecan pie and other fruit pies.  Any of our pies are sure to satisfy one's desire for a great dessert. Ingredients: Pumpkin: 1 medium sugar pumpkin (about 3 pounds) Canola oil, for oiling pumpkin Easy Pie Crust: 2 cups all-purpose flour, plus more for flouring 1/4 teaspoon salt 2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces Filling: One 14-ounce can sweetened ...

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Griggstown Farm Newsletter – Sept 15th

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September 14th

Posted on September 14th in: News by:

Farm Store News It's that time of year when you can start planning ahead for Thanksgiving.  We are now accepting reservations for our all natural free range turkeys.  See Food Of The Week section below for details on our turkeys.  In addition to turkeys, we have an assortment of poultry with all the trimmings.  Go to our website and make your reservation today -  http://griggstownfarm.com/store/thanksgiving-meal/thanksgiving-meal/# Enter your email address, and desired location to pick up your Thanksgiving meal and your food selection.  It's that easy.  If you would rather come into the store to reserve your holiday meal, please do so.  While there, why not pick up a fresh capon or pheasant that we will be offering this week.   Food Of The Week: All Natural ...

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All Natural Free-Range Turkey

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September 14th

Posted on September 14th in: Food of the Week by:

The Griggstown Quail Farm offers two types of turkeys for the Thanksgiving and Holiday season. The white turkey is a traditional breed that most of us are accustomed to. The Red Bourbon turkey is a heritage bird that has not been crossbred to enhance its size. The Red Bourbon takes longer to grow and is a smaller, leaner bird with darker meat, but there is still enough white meat to satisfy everyone. Despite its leaner disposition, the Red Bourbon turkey does not have a gamy taste, but does, in some inexplicable way, taste better. All turkeys are raised outside and are truly free-range birds. For your convenience, we also do some of the work for you if you would like. Brined and oven-ready birds are available. Brining means that we soak the turkey for 24 hours in a spice, salt and ...

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