Located In Princeton, NJ

Griggstown Farm Market Newsletter June 28

Posted on June 28th in: News By:

Chef Mathew thanks everyone for the congratulations and good wishes he received on the announcement of him becoming a dad in early August. He and his wife, Bethany, appreciate your kind words.

Chef Mathew wants to remind you to pick up your July 4th BBQ supplies this week. If you are not sure what is needed, no problem, the chefs at the farm store can assist in planning your menu. They can also assist in the food preparation and even work the grill if they are available.

Customers are surprised to learn the experience level of the kitchen staff at the farm market. There are three chefs and a baker, educated at the Culinary Institute of America, with extensive experience in food preparation and nutrition. See the bio’s of the Rude family, owners of the farm and Chef Mathew, General Manager, on our web site – http://www.griggstownquailfarm.com/about/bios/


Mention that you saw the newsletter this week and receive $1.50 off a package of Chicken Sausage!! That’s over 20% savings on the chicken sausage for the recipe below. Expires July 3rd.

We will be closed on Monday July 4th

Summer officially arrived and with that comes the farm market lunches, starting Thursday 6/30 and Friday 7/1 from 12:00 pm – 1:30 pm.

Lunch Entrees:

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 food you can purchase and enjoy while sitting at our picnic tables enjoying the food and the beautify weather.

Event News:
Griggstown Farm Market is moving towards becoming self sustaining by installing solar energy. After an extensive search we have decided to use the services of American Renewable Energy, Inc. (ARE). We found their staff knowledgeable and committed to promoting a sustainable and energy efficient world including residential installation of solar technology. We would like to share the benefits of this technology and answer any questions you may have, so we asked the ARE team to join us Thursday June 30th from 11:00 am – 3:00 pm at the farm market. Please feel free to participate.

Make Thursday the day to feed your body with a nourishing and delicious lunch and your mind with information on how you can make the world a more sustainable place while saving money.

Fresh vegetables and herbs being offered at the farm market this week are:

Vegetables: Kale, Collards, Swiss Chard, Cucumbers, Zucchini/Yellow Squash, Lettuce, Peppers, Spinach, Broccoli Rabe and Scallions

Herbs: Dill, Cilantro, Parsley, Sage, Thyme, Oregano, Basil

We also have a limited quantity of pick your own flowers and beans so come early in the week.

The CSA Member’s Harvest list for this week, 6/30 and 7/1:

Vegetables: Cabbage, Tuscan Kale, Fennel, Swiss Chard, Lettuce, Zucchini/Yellow Squash, Cucumbers, Scallions, and Onions.

Herbs: Dill, Cilantro, Parsley, Sage, Thyme, Oregano and Basil

Featured Food of the Week: Chicken Sausage

Our chicken sausages are made fresh in the farm market kitchen by our resident Chefs, and are made of all natural ingredients using chickens that were raised on the farm.

The sausages come in the following flavors but if you think of another flavor, please share it with Chef Mathew or Chef Michael.

• White wine, parsley, lemon and garlic
• Feta and spinach
• Broccoli rabe
• Mozzarella and basil
• Sundried tomato and basil
• Granny smith apple

The sausages come in a package of four for only $6.50, one sausage is less than the cost of a fast food burger. You can keep the sausages frozen and cook them as needed for a quick and healthy lunch or dinner. Check this week’s recipes for inexpensive and healthy meals you can prepare for your family using chicken sausage. Some of our customers have been serving the sausages as a healthy breakfast side meat.

The sundried tomato and basil chicken sausages are being featured on the lunch menu for this week at the farm market so stop in and experience the taste before you bring them home to the family. Lunch will be served Thursday 6/30 and Friday 7/1 from 12:00 pm – 1:30 pm.

Recipe #1:
BBQ Baked Beans & Sausage

From EatingWell: July/August 2008

Here we turn baked beans into an easy main dish by adding chicken sausage and collard greens. Serve with coleslaw and cornbread.

• 1/2 cup prepared barbecue sauce
• 1/2 cup water
• 2 tablespoons tomato paste
• 1 tablespoon molasses
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 4 cups chopped collard greens, (about 10 ounces), tough stems removed
• 9 ounces cooked Griggstown chicken sausage links, (about 3 links), halved lengthwise and sliced
• 2 15-ounce cans great northern or navy beans, rinsed

1. Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.
2. Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
3. Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.
Serves 4

Recipe #2:
Vegetable & Sausage Skillet Supper

From EatingWell: Winter 2004, The EatingWell Healthy in a Hurry Cookbook (2006)

This satisfying supper is a great way to use up leftover rice and those pesky bits of leftover vegetables that always manage to clog the crisper. Serve with some grated cheese on top and some warm cornbread alongside.

• 9 ounces (about 3 links) Griggstown chicken sausage, cut into 1/2-inch-thick slices
• 1 tablespoon extra-virgin olive oil
• 2 medium onions, finely chopped
• 2 medium zucchini, cut into 1/2-inch diced
• 1 large red bell pepper, seeded and diced
• 2 jalapeno peppers, seeded and minced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 2 cups cooked brown rice
• 1 15-ounce can black beans, rinsed
• 1/2 cup water
• Hot sauce, such as Tabasco, to taste

1. Cook cut sausage in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.
2. Add oil to the pan. Add onions, zucchini, bell pepper, jalapenos, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water. Cook, stirring, until heated through, about 4 minutes. Add the reserved sausage and season with hot sauce. Serve hot.
Serves 4

Recipe #3:
One-pan Sage and Onion Chicken and Sausage

Recipe courtesy Nigella Lawson

The dish should satisfy everyone’s taste buds while providing a choice of chicken and/or sausage. It will complement any of your favorite side dishes of salad, mashed potatoes, rice or just a piece of your favorite bread and a glass of wine.

• 1 large or 2 small onions
• 1/2 cup olive oil (not extra-virgin)
• 2 teaspoons English mustard
• 1 tablespoon dried sage
• Freshly ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 lemon
• 1 (4-pound) Griggstown chicken, jointed into 10 pieces
• 12 Griggstown chicken sausages (3 packages)
• 2 tablespoons fresh sage leaves, chopped

1. Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
2. Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
3. Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
Serves 6


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