Located In Princeton, NJ
CUSTOMER SERVICE 908 359 5218

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GRIGGSTOWN FARM NEWSLETTER 11/25/13

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November 24th

Posted on November 24th in: News by:

The Rude family would like to wish everyone a healthy and enjoyable Thanksgiving, filled with family, friends and delicious, healthy food.  On behalf of our staff of dedicated employees, it has been a pleasure to provide you with quality products for Thanksgiving and throughout the year. If you are interested in joining our team of dedicated  employees, we have two openings that may be of interest to you or someone you know. Truck Driver: Full or part time position delivering farm products to restaurants and retail stores in New York, Philadelphia and New Jersey.  Candidate must be dependable, an experienced driver and be able to lift up to 65 pounds. Market Manager: Full time position responsible for running the farm market.   Responsibilities include: staffing, maintain ...

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GRIGGSTOWN QUAIL FARM NEWSLETTER 11/19/13

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November 19th

Posted on November 19th in: News by:

What is local purchasing and what does it mean to your community? Local purchasing is a preference to buy locally produced goods and services over those produced farther away. It is very often referred to as, "Buy local", "Think globally, act locally". Local purchasing is often better for the environment and enhances local job creation while strengthening community cohesiveness. Griggstown Farm is a local farm dedicated to bringing healthy and fresh products to our community, so please continue to support us and spread the word to your friends, neighbors, and familes. There’s still time to order your Thanksgiving foods for your holiday gathering.  Be sure to come into our farm market to place your order, call us at 908-359-5218, or go online at: ...

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GRIGGSTOWN QUAIL FARM NEWSLETTER 11/12/13

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November 12th

Posted on November 12th in: News by:

It’s not too late to order your Thanksgiving feast but I caution you that we have already sold out the 12–14 pound range.  For your convenience, we have built a facility to order your Thanksgiving needs online on our website. Link to http://griggstownfarm.com/store/thanksgiving-meal/thanksgiving-meal/ If any organizations you are associated with needs to raise money, check out our fundraising program at http://griggstownfarm.com/fundraisers/ We are still looking for full and part-time people to hire to work in our farm store.  Job applicants should have the following skills: -         Committed to work, reliable, pleasant personality and good phone skills -         Able to stand on your feet for a long period of time and lift 50 pound ...

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Food of the Week: Turkey

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November 12th

Posted on November 12th in: Food of the Week by:

Courtesy of en.wikipedia.org The domesticated turkey is a large poultry bird. The modern domesticated form descends from the wild turkey (Meleagris gallopavo), one of the two species of turkey (genus Meleagris). It was domesticated by the indigenous peoples ofMesoamerica at least 2,000 years ago, with the evidence pointing to what are today the central regions of Mexico. Turkey meat is a popular form of poultry, and turkeys are raised throughout temperate parts of the world, partially because industrialized farming has made it very cheap for the amount of meat it produces. Female domesticated turkeys are referred to as hens and the chicks may be called poults or turkeylings. In the United States, the males are referred to as toms, while in Europe, males are stags. ...

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Featured Recipe

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November 12th

Posted on November 12th in: Featured Recipes by:

World's Simplest Thanksgiving Turkey Recipe and Photo courtesy of  www.foodnetwork.com First time making turkey and I have to say that this is a very straightforward recipe with great results. I made a 14 pound bird and stuffed it with green apple halves (the apples serve as a cranberry sauce alternative when done. Turkey was golden on the outside and juicy on the inside. After I basted and removed the foil I only cooked for 45 minutes at 425 degrees to avoid burning and the turkey was still fully cooked through. This will definitely be my go to turkey recipe going forward! Directions: Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season ...

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GRIGGSTOWN FARM NEWSLETTER 11/05/13

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November 5th

Posted on November 5th in: News by:

Just in case you missed it last week, it’s time to reserve your turkey and all the trimmings in anticipation of Thanksgiving.  You can reserve your Thanksgiving banquet on our website – www.griggstownfarm.com In addition to turkeys, we have boneless turkey breast, pheasant, capon, goose or whole duck.  To go with your choice of poultry, we offer great accompaniments such as homemade cranberry sauce, two types of gravy, roasted fall vegetables with truffle butter, traditional bread dressing or pear-pecan dressing or even southwest cornbread dressing.  Plus, there are candied sweet potatoes or sweet potato soup with chipotle peppers, wild rice, scalloped potatoes, mac & cheese, green bean casserole, soft or assorted dinner rolls, and a wide assortment of fruit pies as well as ...

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Food of the Week: Pumpkin

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November 5th

Posted on November 5th in: Food of the Week by:

A pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds). It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America. They typically have a thick, orange or yellow shell, creased from the stem to the bottom, containing the seeds and pulp. Pumpkins are widely grown for commercial use, and are used both in food and recreation. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in the United States, and pumpkins are frequently carved as decorations around Halloween. A pumpkin that has a little face carved in it and hollowed out and decorated with candles inside is known as a jack o'lantern; ...

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