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 ...
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.
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
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 ...
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 ...
Recipe by Carmela Porter, Holland, Mich.
My Italian mother made Roasted Green Peppers for special occasions as a side dish - or a salad - especially in the summer when peppers were cheap. I make them whenever I get the yearning for peppers. It's easy and delicious
6 large green bell peppers, rinsed and patted dry
4 medium garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon salt, or to taste
Preheat the oven to 450 degrees F.
Arrange the whole peppers on a baking sheet and place on the center oven rack.
Roast the peppers for 30 to 40 minutes, until the skins begin to split and the peppers are richly browned, turning every 10 minutes.
Remove the peppers from the oven, place in a bowl, and cover ...
Recipe courtesy of Karen McEnroe, Princeton Junction, NJ
I love this recipe because you can make a number of quiches in advance, freeze them and then warm up to serve at a brunch, a meal side dish or as an appetizer. Or better yet, prepare and bake fresh. My grandchildren even love this quiche.
3 cups shredded zucchini (peel first)Ingredients:
1 cup Bisquick
1/2 cup chopped onions (I use Vidalia onions)
1/2 cup parmesan cheese
2 tbls dried parsley
1 clove chopped garlic
1/2 cup canola oil
1/2 tsp salt
1/2 tsp dried oregano
4 eggs well beaten
1/2 tsp dried oregano
Preheat oven to 350 degrees.
Spray deep dish pie plate with Pam.
Blend all ingredients by hand.
Pour into pie plate and ...
Recipe courtesy of Giada De Laurentiis
This is a great recipe to make use of the fresh vegetables we are offering at our farm store. You can follow the recipe below or check our Facebook page Tuesday for Giada's video of her preparing this perfect summer dish.
2 tablespoons white wine vinegar2 tablespoons fresh lemon juice1 tablespoon minced garlic2 teaspoons chopped fresh thyme leavesSalt and freshly ground black pepper1/3 cup extra-virgin olive oil1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thickDirections:
Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the ...
Contributed by Franks Picked Peppers, frankspickledpeppers.com
This is one of Franks Pickled Peppers favorite recipe using one of his products
• 4 4 oz. Boneless and skinless chicken breast
• 1 16 oz jar Frank’s Pickled Peppers Sweet and Spicy Salsa
• 1 cup rice
• 1 14 oz can low sodium chicken broth
• 4 tbsp chopped cilantro
• 1 oz Fresh Lime Juice
Lime wedges and Cilantro sprigs for garnish,
1 16 oz jar Frank’s Pickled Peppers Corn Relish, drained
1 15 oz can black beans, drained and rinsed
Shredded cheddar, or Colby jack cheese
1. Preheat oven to 350 deg.
2. Combine the salsa and if desired the corn relish and black beans in a glass 9x13-inch casserole dish. Arrange four thawed skinless, boneless chicken ...
Contributed by Vikram Sundram
The flavorings in the vibrant marinade for this grilled chicken include pathar ka phool, deghi mirch (an Indian red-chile powder) and mustard oil. Home cooks can omit the pathar ka phool and deghi mirchand use mustard seeds in place of the oil for a similarly pungent, wonderfully savory marinade.
1 tablespoon mustard seeds
1 teaspoon Chinese five-spice powder
1 teaspoon freshly ground pepper
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 bay leaf
2 tablespoons minced fresh ginger
4 garlic cloves, minced
1 cup plain whole-milk yogurt
2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
2 tablespoons unsalted butter, melted
Cilantro and Yogurt ...