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Griggstown Farm Newsletter – May 11th

Posted on May 11th in: News By:

Farm Store News

Letter from the Chef:

I can’t believe we’re almost halfway through May, already!

Happy May 11h, folks.  May 11th means… this weekend, we have TWO MORE markets starting up!  We’ll be proudly attending the Moorestown and Flemington Farmer’s Markets!  We’re looking forward to seeing all your familiar faces again.  Just keep a eye on the weather.  It doesn’t seem like Mother Nature doesn’t wants to cooperate this weekend.  Fingers and toes are crossed!  When you do finally make it to these markets, we have a slew of new products just waiting for you to try out, as well as a few more coming down the pike!

NJ Produce Seasonality
Welcome to our newest section of the newsletter!  Every week, we will be listing the produce that is currently in season.  This will help you plan your shopping lists for the freshest and highest quality produce… for the best price!  Look for these items in our farmer’s market or anywhere else to save some money!  Check this section frequently for any in store specials that may coincide!

Strawberries
Arugula
Asparagus
Bok Choy
Chard
Cabbage
Dandelion Greens!
Garlic Scapes! (This is the BEST month for these!)
Kale
Leeks
Lettuce
Mustard Greens
Scallions
Spinach
Tat Soi
Turnips

So many delicious and nutritious greens are coming our way at the beginning of their peak!

MARKET SCHEDULE

You may click on the market’s name and it will take you directly to their respective website for the regularly updated information.  I’ll also be posting the week before to remind you when a market begins!  It goes as follows:

SATURDAY MARKETS
West Windsor – Begins May 2nd
Moorestown- Begins May 16th
Montgomery – June 6th
*New* Duke’s Farm – June 6th
Bernardsville – June 13th

SUNDAY MARKETS
Morristown – Summer Market begins June 21st
Headhouse – May 3rd
Flemington – May 17th
*New* Cranford – June 7th ( Sundays from 9:00 AM – 1:30 PM in the South Ave, Train Station Lot.)
Denville – June 14th

SUMMER COUNTDOWN!

40 more days!

National Food Holidays!

National Food Holidays May 11th- May 17th
(Courtesy of Foodimentary.com)

May 11
National “Eat What You Want” Day
May 12 
National Nutty Fudge Day
May 13 
National Apple Pie Day* – Take 10% Off our 5 in and 9 in Apple Pie, Apple Crumb, and Apple Blueberry Pies!
National Fruit Cocktail Day
May 14 
National Buttermilk Biscuit Day
May 15
National Chocolate Chip Day
May 16
National Barbecue Day
May 17 
National Cherry Cobbler Day

MAY is also:

National Barbecue Month
National Loaded Potato Month
National Chocolate Custard Month
National Egg Month
National Hamburger Month
National Salad Month
National Salsa Month
National Strawberry Month
May 1-7: National Raisin Week
May 3-9: National Herb Week
First Saturday in May: National Homebrew Day
The 3rd Monday of May and the rest of the week: American Craft Beer Week

 

Food of the Week:  Sweet Market Breads

If you’ve ever stopped in our store, you know all about our delicious Sweet Market Breads.  Made from scratch daily, these breads are the perfect treat for anyone. Weighing in at roughly one pound, they’re made with only the freshest seasonal ingredients available.  Currently, we offerBlackberry Jam, Strawberry Rhubarb Jam, Raspberry Jam, Banana Bread, and Jersey Fresh Blueberriesloaves.  If you can’t make it to our store in Princeton, don’t worry!  We’ll now be offering them at our Farmer’s Markets!  Check out above for the list of Farmer’s Markets we attend!

 

Featured Recipes: Asian Chicken Lettuce Wraps

TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings
Ingredients

1 1/2 Pounds Ground Chicken
1 T plus 1 1/2 t Peanut Oil, Divided
3/4 C Chopped Fresh Mushrooms
8 oz Water Chestnuts, Drained
1 T Minced Fresh Ginger
2 T Rice Vinegar
2 T Reduced Sodium Teriyaki Sauce
1/2 t Garlic Powder
1/4 t Crushed Red Pepper Flakes
1 1/2 C Shredded Carrots
1/2 C Julienned Green Onions
12 Bibb or Boston Lettuce Leaves
1/3 C Sliced Almonds, Toasted
Directions

  1. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
  2. In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
  3. Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. Yield: 6 servings.

WHERE TO FIND US

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