Located In Princeton, NJ
CUSTOMER SERVICE 908 359 5218

Monthly Archives: December 2014

Roast Goose

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December 22nd

Posted on December 22nd in: Featured Recipes by:

Recipe Courtesy of Allrecipes.com INGREDIENTS 1 1/2 gallon cold water 1 cup kosher or sea salt 1/2 cup brown sugar 2 bay leaves 1 tsp black peppercorns 1 (10-12 pound) young goose, fully thawed Salt and pepper to taste 1 apple, peeled and quartered 1 onion, peeled and quartered 1 orange, quartered 1 lemon, quartered Prep Time: 20 minutes Cook Time: 180 minutes Total Time: 200 minutes PREPARATION Add the 1 1/2 gallons of cold water to a container, or stockpot large enough to fit the goose and brine mixture. Add the salt, sugar, bay leaves, and peppercorns, and stir to dissolve the salt and sugar. Unwrap the goose and remove anything in the cavity. Rinse and trim any excess fat from the neck and/or tail end of the goose and ...

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Black Bean Soup *New Item*

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December 22nd

Posted on December 22nd in: Food of the Week by:

We have a new item in stock! Chef Adam Brod proudly presents Black Bean Soup!  The soup has diced green bell peppers, Spanish onions, sherry vinegar, and a hint of fresh squeezed lime juice!  It's completely vegetarian (and vegan!), with a robust flavor.  It'll be a great way to warm up during the winter months.  This is the beginning of the expansion to our soup ...

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Griggstown Farm Newsletter – Dec 22nd

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December 22nd

Posted on December 22nd in: News by:

Farm Store News Letter From the Chef: Happy Holidays, folks.  First and foremost, I can not begin to thank you enough for your love and support this holiday season.   This was my first year running Thanksgiving, and it was an amazing experience.  Right now, we're at the tail end of Hanukkah, and Christmas is only a few days away! We have turkeys, capons, ducks, geese, pheasants, and  poussins available so call the store at 908-359-5218 ext-2 to reserve your holiday bird.  Remember, while busy shopping for gifts you may want to take a break and allow us to assist with dinner.  Call the store at 908-359-5218 ext-2 to reserve a cooked chicken. You can pick up one of the many side dishes we offer to accommodate the chicken or one of our soups in the easy boil bags which ...

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Griggstown Farm Newsletter – Dec 15th

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December 14th

Posted on December 14th in: News by:

Farm Store News Is it just me or are the days slipping by so quickly this month? This week begins the celebration of Chanukah and the following week is Christmas. Where does the time go? We are here to assist in preparing for Chanukah by having available our whole and cut up fresh chickens, Idaho, red bliss and sweet potatoes for making latkes (potato pancakes).  Don't want to bother making your own potato pancakes?  No problem, Chef Adam has made authentic latkes, available in our deli case. Remember, you don't have to be Jewish to enjoy this delicious holiday treat. For Christmas and also Chanukah  we have turkey, capon, duck, goose, pheasant and  poussin available so call the store at 908-359-5218 ext-2 to reserve your holiday bird. Remember, while busy shopping ...

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Potato Pancakes

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December 14th

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

Compliments of Wikipedia Potato pancakes are shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic and seasoning. Potato pancakes may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese) to the sweet (such as apple sauce or sugar), or they may be served plain. Potato pancakes are sometimes made from mashed potatoes to produce pancake-shaped croquettes. Potato pancakes are associated with cuisines of many European and Middle Eastern century-old traditions including Austrian (as Kartoffelpuffer or "Erdäpfelpuffer"), Belarusian (as draniki), Czech (as bramborák or cmunda), German (as Kartoffelpuffer orReibekuchen),   ...

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Talia’s Favorite Latkes

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December 14th

Posted on December 14th in: Featured Recipes by:

Complements of Martha Stewart Living The secret to really crisp latkes is to squeeze out as much of the moisture as possible before frying. Ingredients: 2 tablespoons all-purpose flour 3 tablespoons plain breadcrumbs 3/4 teaspoon coarse salt, plus more for seasoning 1/4 teaspoon freshly ground pepper 2 large eggs, lightly beaten 3 pounds russet potatoes 1 medium onion, grated on the large, round holes of a box grater Peanut oil, for frying Directions: With a fork, mix flour, breadcrumbs, salt, pepper, and eggs in a bowl; set aside. Fill a large bowl with cold water. Peel half the potatoes; grate on the small, teardrop-shaped holes of a box grater, transferring potatoes to cold water as you work to prevent discoloration. Repeat with remaining potatoes, this time ...

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Griggstown Farm Newsletter – Dec 8th

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December 7th

Posted on December 7th in: News by:

Farm Store News Time is passing faster than we would like.  It should be noted that Chanukah begins in about a week and Christmas will be here in approximately 2 weeks. Where does the time go?  With each year our poultry becomes more and more popular which prompts us to increase our production. However, even with the increase, we sometimes run out of the desired poultry.  Having said that, I suggest you think about your holiday needs and call our store to reserve your poultry. We will have turkey, capon, duck, goose, pheasant, poussin and, of course, our chicken available so call the store at 908-359-5218 ext-2 to reserve your holiday bird.     Food of the Week: Goose Compliments of Wikipedia Geese are waterfowl belonging to the tribe Anserini of the ...

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Goose

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December 7th

Posted on December 7th in: Food of the Week by:

Compliments of Wikipedia   Geese are waterfowl belonging to the tribe Anserini of the family Anatidae. This tribe comprises the genera Anser (the grey geese),Branta (the black geese) and Chen (the white geese). A number of other birds, mostly related to the shelducks, have "goose" as part of their name. More distantly related members of the Anatidae family are swans, most of which are larger than true geese, and ducks, which are smaller. The word goose is a direct descendant of Proto-Indo-European root, *ghans-. In Germanic languages, the root gave Old English gōs with the plural gēs and gandres (becoming Modern English goose, geese, gander, and gosling respectively), New High German Gans, Gänse, and Ganter, and Old Norse gās. This term also gave Lithuanian ...

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