Griggstown Farm Market Newsletter July 5th 2011
The staff at the Griggstown Farm Market appreciates the comments of approval for combining our two newsletters (CSA and Farm Market). We have had a number of inquiries regarding the CSA membership from our market patrons, and CSA members were pleased to learn about the chicken sausages.
We want you to know this is your newsletter; you are our valued partners in supporting “field to table” farming. If you have any questions, suggestions, recipes to share, anything, please let us know so we can better serve you. Email us at firstname.lastname@example.org with your ideas. We really would like to hear from you.
This is the second week we are offering discounts to our newsletter recipients to show our appreciation for your patronage. This week we are featuring our all natural turkey burgers.
Mention that you saw the newsletter this week and receive $1.50 off a package of Turkey Burgers!!
That’s over a 20% savings and the offer expires 7/10. Limited to in store purchases only.
For our CSA Members, remember to bring a pair of cutting shears to this week’s pickup if you would like to cut your own flowers. If you would like to pick you own flowers we also ask that you come before 5:30. That way you have plenty of time to cut your flowers and pick up your produce before we close the gate for the night at 6:00pm.
Lunch is being served at the farm market Thursday 7/7 and Friday 7/8 from 12:00 – 1:30 pm.
Grilled Vegetable Sandwich– Summer squash, zucchini, wild mushrooms and lemon basil on a ciabatta roll with mayonnaise
Chicken Sausage Sandwich – Griggstown sun-dried tomato sausage with roasted peppers, grilled peaches and peach salsa on a ciabatta roll
Turkey Burger Sliders – Griggstown turkey burgers with lettuce and a barbeque mayonnaise
Pizza of the Week – Squash blossoms, tomato sauce and ricotta cheese
Sides – Coleslaw and cucumber Salad
We also have cold drinks and other prepared foods you can purchase and enjoy while sitting at our picnic tables enjoying the food and the beautiful weather.
Cabbage (Green or Red)
Romaine Lettuce (Green or Red)
Red Russian Kale
CSA Members only: Free cut your own flowers available, arrive before 5:30 and bring your own pruner or sharp scissor.
Our Turkey Burgers are made fresh in the farm market kitchen by our resident chefs. They are made of all natural ingredients using turkeys that were raised on the farm. Note: turkeys are available at the farm all year round.
The burgers come in a package of two, are 6 ounces each, and are only $6.50. That’s $3.25 for a seasoned, ready to cook healthy burger. You can keep the burgers frozen and cook them as needed for a quick lunch or dinner. Check this week’s recipes for tasty and healthy complements to your burgers so you can prepare for your family and friends.
Mention that you saw the newsletter this week and receive $1.50 off a package of Turkey Burgers!! That’s over a 20% savings on the turkey burgers for the recipes below and the offer expires 7/10.
Lunch is being served on the farm Thursday 7/7 and Friday 7/8 from 12:00 – 1:30 pm.
Puerto Vallarta Cole slaw recipe courtesy www.icookueat.com
Here we turn baked beans into an easy main dish by adding chicken sausage and collard greens. Serve with: Coleslaw and cornbread.
- 1/2 bag of shredded red cabbage
- 1/2 Small Red Onion (Thinly Sliced)
- 2 Scallions (Thinly Sliced)
- 1 Carrot (Shredded)
- 1Tablespoon Honey
- 2 Teaspoons Brown Sugar
- 2-3 Tablespoons of Red Wine Vinegar
- 2 teaspoons of Olive Oil
- Handful of Chopped Cilantro
- Salt and Pepper to taste
- Combine red cabbage, red Onion, carrot, and cilantro.
- Season with a pinch of salt.
- In a small bowl combine: Honey, Sugar, Red Wine Vinegar, and Olive oil.
- Pour liquid over vegetable mix.
Refrigerate for at least 1 hour
- Add salt, pepper and scallions right before serving.
The relish not only compliments the taste of the turkey burger but can also be a delicious side dish for other Griggstown poultry dishes such as chicken, turkey duck, etc.
- 1 small navel orange
- 1 (12-ounce) bag fresh or frozen cranberries
- 1 Bartlett pear, cored and cut into large chunks
- 1/2 cup light brown sugar
- Pinch kosher salt
- 3 tablespoons toasted and coarsely chopped pecans
- Wash and dry the orange.
- Cut the orange into small wedges, including the peel, and put in a food processor.
- Add the cranberries, pear, sugar, and salt.
- Pulse until coarsely chopped.
- Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days.
- Just before serving, stir in the pecans.
Papaya Salsa recipe courtesy Rachael Ray
For those that like to mix flavors and textures on their turkey burgers, this recipe is just what you were looking for.
- 1 large, ripe papaya, seeded, peeled and diced
- 1/2 red bell pepper, seeded and diced
- 1/4 red onion, finely chopped
- 1 serrano or jalapeno pepper, seeded and finely chopped
- 2 tablespoons fresh cilantro leaves, a palm full of leafy tops, finely chopped
- 1 navel orange, juiced
- Coarse salt
- Combine the papaya, red bell pepper, red onion, serrano or jalapeno, cilantro and orange juice in a bowl. Season salsa with salt, to your taste.
- Pile salsa on top of the lettuce resting on cooked patties and add bun tops to the burgers.
- Serve with Chili Lime Avocados and pineapple wedges.