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Entries for Food of the Week

Roasted/Rotisserie Chicken

Posted on January 19th in: Food of the Week By:

Food of the Week:  Griggstown Farm’s Roasted/Rotisserie Chicken  Hey, you know when you’re good at something.  We know we’re great at raising the highest quality bird possible, and slow cooking them to perfection.  You can call any day of the week to order a chicken roasted ready to go for you!  We just need an hour’s notice, or you can chance it and see if there’s one ready by walking in!  We highly recommend reserving one, because they don’t sit too long here.  They’re stuffed with a careful ratio of Parsley, Sage, Rosemary, Thyme, and Garlic, and rubbed in Oil, Salt, and Pepper.  They’re served with a wheat bread crouton, cooked in the drippings from the chicken as it cooks.  Call any time of the day!  All orders MUST be placed by 4:45pm that day ...

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Black Bean Soup *New Item*

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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Potato Pancakes

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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Goose

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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Turkey – How To Carve It

Posted on November 16th in: Food of the Week By:

Compliments of  Professional Chef Gordon Drysdale ATTENTION CARVERS! Since most of the time the carving of the turkey becomes a special job and often considered an honor, I suggest you watch a video that takes the guess work out of carving it.  For those of you who have experience in carving, it would not hurt to see what a professional chef has to offer .  You can view the video by ...

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Griggstown Farm Turkeys

Posted on November 9th in: Food of the Week By:

White vs. Red, you decide Red Bourbon turkeys are named for Bourbon County in Kentucky, where J. F. Barbee developed them in the late 1800s.  They are curious turkeys. Anything in their area is subject to close examination by them. They are calm and often underfoot during feeding time. You can see just how curious they are by looking at the video on our Facebook page by clicking HERE.  The toms (males) weigh 14-18 pounds or larger and the hens (female) weigh 7-10 pounds. Broad Breasted White turkeys are specifically bred for the poultry market and are the most popular for Thanksgiving.  Mature toms weigh 16 to 20 pound; hens, 8 to 12 pounds.  They have wider breasts and classic turkey appearance on the Thanksgiving table.  Unlike the Red Bourbon, they are standoffish and ...

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Pecan Pie

Posted on November 2nd in: Food of the Week By:

Courtesy of en.wikipedia.org Pecan pie is a pie made primarily with corn syrup and pecan nuts. It is popularly served at holiday meals and is also considered a specialty of Southern U.S. cuisine.  Pecan pie is often served with whipped cream or vanilla ice cream. Claims have been made of the dish existing in the early 1800s in Alabama, but this does not appear to be backed up by recipes or literature. Attempts to trace the dish's origin have not found any recipes dated earlier than 1886, and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940. The earliest recorded recipes produce a boiled custard with pecans added, which is then baked in a pie crust. Some have stated that the French invented pecan pie ...

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Poussin

Posted on October 26th in: Food of the Week By:

Courtesy of en.wikipedia.org In Commonwealth countries, poussin (pronounced /puːsæn/ and sometimes, less commonly called coquelet) is a butcher’s term for a young chicken, less than 28 days old at slaughter and usually weighing 14–16 oz but not above 26 oz. It is sometimes also called spring chicken, although the term spring chicken usually refers to chickens weighing 26–30 oz. In the United States, poussin is an alternative name for a small-sized cross-breed chicken called Rock Cornish game hen, developed in the late 1950s, which is twice as old and twice as large as the typical British poussin. At our farm store and farmers markets, you can find three varieties of poussins, whole, butterflied marinated with soy ginger or marinated with herbs.  All are ...

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