Located In Princeton, NJ

Griggstown Farm Market Newsletter June 15, 2011

Posted on June 14th in: News By:

This week the heat has pasted.  I don’t have to remind you of the heat last week.  Well, this week it is perfect!  Sunny and 70 everyday!  Wow!  The produce has reacted well.  This week we have a wonderful harvest for our CSA members as well as non members.


Moving forward we are combining out newsletters.  In the past we have published a newsletter for the Farm Market and a separate Newsletter for CSA members.  (Community Supported Agriculture) If you are not a member of our CSA, you may follow this link http://www.griggstownquailfarm.com/csa/what-is-csa/ for information about our CSA and then this link http://www.griggstownquailfarm.com/csa/how-to-join/ to sign up on our 2012 waiting list.


If you are not a member, you can still get great produce from our farm market store.  Each week, I will put a list in the newsletter of the produce that we have from our farm.  This week, we have Zucchini, Squash, Cauliflower, Boc Choi, Spinach, Kale, Collards, and Swiss Chard.  All of this produce is available in the Farm Market store.


We will also have fresh wraps and sandwiches available in the store this week for those that are looking for a nice place to have lunch in this beautiful weather.



The CSA Member’s Harvest list for this week, June 16th and 17th:


Cauliflower or Boc Choi or Cabbage


Romaine Lettuce (Green or Red)

Red Russian Kale

Tuscan Kale



Swiss Chard

Summer Squash/Zucchini






Collards and Daal

This weeks featured recipe comes from one of our very own CSA members:

Her website is named: Chase All the Clouds;

from the writings of Beth Hentschel Scibienski –


1 medium onion
4 cloves garlic
1 1/2 cup red lentils
6 cups stock (water is fine, but I always have stock in the summer)
1 teaspoon turmeric
2 tablespoons cumin
1 tablespoon garam masala
3 tablespoons oil (I used one olive oil and two ghee)
2-3 tomatoes roughly chopped
5 cups chopped collards

Chop the onion and garlic and begin softening it in the crock pot with the oil.  Once it gets hot and perhaps translucent, add everything else and cook on high all day.  I served it over rice.


Sautéed Swiss Chard with Parmesan Cheese


2 tablespoons butter

2 tablespoons olive oil

1 tablespoon minced garlic

1/2 small red onion, diced

1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

1/2 cup dry white wine

1 tablespoon fresh lemon juice, or to taste

2 tablespoons freshly grated Parmesan cheese

salt to taste (optional)


  1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.



Marinated Zucchini and Summer Squash


2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice

1 tablespoon minced garlic

2 teaspoons chopped fresh thyme leaves

Kosher salt and ground black pepper

1/3 cup extra-virgin olive oil

1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick


Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.





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