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Entries for Press

July 9, 2014 US1 Field to Fork Issue

Posted on July 13th in: Press By:

Published interview with George Rude, visionary, owner and operator of the Griggstown Quail Farm. Trace the events that started with 12 quail and ended with a 70 acre poultry farm, processing plant and a full commercial kitchen providing quality products for almost 100 wholesale clients and hundreds of retail customers.  Visit the US1 website to see the article at http://goo.gl/mspbnc or read it below:   Griggstown Farm: The best in poultry & game   For almost four decades, Griggstown Farm has been raising all-natural, free range pheasants, quail, chickens, and, when in season, Mallard and Muscovy ducks, turkeys, and partridge, free from growth hormones and antibiotics, but big on taste. Owners George and Joan Rude started with 12 quail in 1975 and have ...

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Villa Milagro Vinyards

Posted on June 19th in: Press By:

  Lazy hazy days of summer are perfect for sitting on the porch to enjoy a chilled glass of Rubia with friends and family. Rubia is a blush wine, fragrant with fruit and just enough residual sugar to be a perfect summer “cooler.” Even poured over ice, it retains its fruit forward flavor. Cooling and delicious   Learn more about their wines at www.VillaMilagroVineyards.com/CSA-wine.html Call Audrey 908-995-2072 at the Winery to place an order. They will deliver your wine to Griggstown; then you may pick it up in the ...

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Villa Milagro Vinyards

Posted on June 12th in: Press By:

Planning to grill for Dad this coming weekend? Some of our CSA members are enjoying wine deliveries from Villa Milagro Vineyards located north of us along the Delaware River. Using organic and sustainable practices, Villa Milagro hand-harvests 10 varieties of grapes to use in their European style wines. Their two reds pair deliciously with grilled meats.  Sombra made primarily of Shiraz is a deep, rich wine perfect for marinated or rubbed meats.  Fuego made of Cabernet Sauvignon and Merlot, is a smooth and silky wine that pairs well with simply grilled  meats. Learn more about their wines atwww.VillaMilagroVineyards.com/CSA-wine.htmlCall Audrey at the Winery to place an order. They will deliver your wine to Griggstown; then you may pick it up in the ...

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Chuck’s Corner

Posted on May 8th in: News, Press By:

Pecans can be tough to shell. To make it easier, soak them in boiling water for 10 minutes, or you can soak them (or Brazil Nuts) in 1 cup of water for 5 to 6 minutes on High in the microwave. When boiling corn on the cob, add a tablespoon of sugar to help bring out the corn's natural sweetness. To prevent egg shells from cracking, add a pinch of salt to the water when hard-boiling. Potatoes will take food stains off of your fingers. Just slice and rub the raw potato on your skin and rinse with water. Just the same, if you're peeling shrimp or cleaning fresh fish and you don't want the smell to remain on your hands all day, squish a few fresh strawberries between your fingers for a minute or two, then rinse with soap and ...

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Special Visitor at the Farm

Posted on November 28th in: Press By:

  Yes it’s true, Santa came to Griggstown to pick up a turkey for Thanksgiving .  See the newspaper report on our facebook page at http://www.facebook.com/pages/Griggstown-Farm-Market/123020157752317?ref=tn_tnmn   Drop by the farm market and see the autographed picture Santa gave us when he picked up his ...

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Griggstown Farm Market CSA Newsletter September 9th 2010

Posted on September 9th in: News, Press By:

This Week is CSA Member Appreciation Day – All Members receive 10% off their entire purchase in the Farm Market Store.  That includes Fresh Poultry,  Fresh Baked Pies, and of course Ice Cream; as well as any other item that is sold in the store. As you can assume, we are preparing for a great fall crop. Despite the heat we have been able to produce some great bok choy and fennel in addition to the other fruits and veggies that we have had this summer. In addition to working hard in the field, we here at the farm are looking forward to Thanksgiving! Yes, it’s that time of year again. During the Fall season besides offering the best Turkeys around, we also have a great fund raising tool. If you are interested in raising money for any club, organization, or group, we make ...

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Griggstown Farm Market August 13th 2010

Posted on August 12th in: News, Press By:

While some of us are tired of the heat....  the Tomatoes are doing great!!  As our lawns may be struggling...., the peppers are flourishing!  Nothing says August like a heat wave.  So keep the water close and try to stay in the shade.  The national weather service doesn't show any end to the heat for next week.  I think that by now we have al found ways to deal with the heat.  I like to stay positive and think about the cold winter days that will be here before we know it.  Soon I won't be able to wear my favorite shorts to the farm. :) Like I mentioned above, we have plenty of tomatoes here on the farm.  We are very proud of our large Jersey Fresh tomatoes, and well as a number of different types of Cherry tomatoes. You can get a taste of the tomatoes in a few of the ...

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Griggstown Farm Market July 28th 2010

Posted on July 29th in: Events, News, Press By:

[caption id="attachment_1938" align="aligncenter" width="600" caption="Marcus Yam/The New York Times"][/caption] Last week we were honored to once more be mentioned in the New York Times. This time they were reflecting on a recent visit from Chef Jonathan Benno, formerly the commandant of the elysian kitchen of Per Se.  Mr. Benno was accompanied by Ariane Daguin, owner of D’Artagnan.  Speaking of Griggstown, they have“the best domestic pheasants in America,” Ms. Daguin said, “because George raises his birds outside” (under nets, though, to keep them from flying off).  If your familiar with our product this comes as no surprise.  We proudly provide our customers with the same product that is served in fine restaurants and small farm markets throughout the east coast. ...

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