Updates from the Griggstown Quail Farm

Food, Inc. Screening Friday Feb. 26 at 7pm

Johann — Wed, 24 Feb 2010 14:04:04 +0000

Food, Inc. will be shown on Friday Feb. 26 at 7 pm at the Unitarian Meetinghouse, 1475 W. Front Street, Lincroft, NJ. Griggstown Produce Farmer Johann Rinkens will facilitate a Q&A session following the screening.

Griggstown Farm Market Newsletter January 4, 2010

Johann — Tue, 05 Jan 2010 14:05:40 +0000

Happy New Year from the Griggstown Quail Farm & Market! The holiday season is over and the winter has put our produce fields to rest, but we are still stocked with some great veggies from New Jersey and Northeast farms, and, as always, our all-natural, free-range poultry. Try our delicious boneless turkey breast or our boned-out pheasant...simply delicious! In-Store Seasonal Produce: * Acorn Squash * Butternut Squash * Fennel * Garlic * Mushrooms (Portobello, Crimini, Shiitake) * Red & Yellow Onions * Red Bliss Potatoes * Russet Potatoes * Sweet Potatoes * Shallots Herbs: * Parsley * Thyme * Winter Savory

Griggtown Farm Market Community-Supported Agriculture (CSA) program

Johann — Tue, 05 Jan 2010 14:05:26 +0000

Griggstown Quail Farm & Market is proud to announce the 2nd season of our new Community Supported Agriculture (CSA) program offering our valued customers fresh, local, naturally-grown produce at an affordable cost. Each week, each in-season crop is harvested from our CSA plot and divided amongst the participating shareholders. Throughout the growing season (June thru October), shareholders stop by our farm to pick up their share of the weekly harvest.

Griggstown Italian Chicken Sausage and Potato Soup

Johann — Tue, 05 Jan 2010 14:01:36 +0000

Ingredients 1 pound Griggstown Italian Chicken sausage 3/4 cup chopped onion 1 slice pancetta bacon, diced 1 1/4 teaspoons garlic, minced 1 cube chicken bouillon 4 cups water 2 potatoes, cubed 2 cups kale, rinsed and julienned 1/3 cup heavy cream Directions Preheat oven to 300 degrees F (150 degrees C). Place thawed sausage links on a sheet pan and bake for 15 to 20 [...]

Stuffed Griggstown Turkey Breast with Cider Gravy

Johann — Tue, 05 Jan 2010 14:01:24 +0000

Ingredients Stuffing 2 teaspoons extra-virgin olive oil 1 cup finely chopped onion 1/2 cup finely chopped celery 2 cloves garlic, minced 1/2 cup fresh whole-wheat breadcrumbs 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh thyme, or 1 teaspoon dried 1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon crumbled dried (not ground) 1/4 teaspoon salt, or to taste Freshly ground pepper, to taste Turkey & gravy 1 [...]

Leeks with Lemon Dijon Vinaigrette

Johann — Tue, 05 Jan 2010 14:01:07 +0000

Ingredients 3 large leeks 1 tablespoon olive oil 1 tablespoon unsalted butter 1/2 cup chicken or vegetable stock 1/2 cup water 2 tablespoons chopped Italian parsley 2 teaspoons fresh lemon juice 1 teaspoon Dijon mustard salt and freshly ground black pepper to taste Directions To prep the leeks: Trim roots if overly long, but leave enough to keep bases intact. Slice off most of the green [...]

Griggstown Farm Market Newsletter December 15, 2009

Johann — Wed, 16 Dec 2009 20:51:20 +0000

There's still time to order one of our wonderful poultry options for the holiday season. Try one of our gourmet geese, delicious ducks, or terrific turkeys. Oven-ready options are available! Place your order over the phone or stop in our Market. In-Store Seasonal Produce: • Acorn Squash • Griggstown Broccoli - freshly harvested every morning throughout the week! • Easter Egg Radishes • Butternut Squash • Fennel • Garlic • Leeks • Griggstown Spicy Mesclun Mix & Winter Mix • Mushrooms (Portobello, Crimini, Shiitake) • Red & Yellow Onions • Red Bliss Potatoes • Russet Potatoes • Sweet Potatoes • Shallots • Swiss Chard

Poultry of the Week: Griggstown Muscovy Duck

Johann — Wed, 16 Dec 2009 20:50:03 +0000

The Muscovy Duck has been domesticated for centuries, and is widely traded as "Barbary duck". Muscovy breeds are popular because they have stronger-tasting meat – sometimes compared to roasted beef – than the usual domestic ducks which are descendants of the Mallard. The meat is lean when compared to the fatty meat of mallard-derived ducks, its leanness and tenderness being often compared to veal. Muscovy ducks are also less noisy, and sometimes marketed as a "quackless" duck; even though they are not completely silent, they don't actually quack. The carcass of a Muscovy Duck is also much heavier than most other domestic ducks, which makes it ideal for the dinner table.

Duck a l’Orange

Johann — Wed, 16 Dec 2009 20:49:35 +0000

Ingredients • 1 quart orange juice, preferably freshly squeezed • 1 (12-ounce) jar bitter or sweet orange marmalade, or a combination of the two • ½ cup honey • 1 Duck, 5 to 6 pounds, giblets and excess fat removed and discarded, wing tips turned under • Salt and freshly ground black pepper to taste • 1 large onion, thinly sliced • 2 tablespoons all-purpose flour • 1 thin-skinned orange, washed and cut into thin slices • ½ cup Cointreau or triple sec • Cooked long-grain or wild rice (optional) • 2 to 4 sprigs watercress, to garnish

Lavender Honey-Glazed Roast Duck

Johann — Wed, 16 Dec 2009 20:49:17 +0000

Serves 6 wedges A speedy hors d’oeuvre that can be tailored to your own tastes and invention. Between a pair of flour tortillas, you can let your creativity go wild. Spread a little ancho chili paste, honey mustard, or mole sauce. Sprinkle on cheeses like shredded Monterey Jack, Cheddar, Manchego, or blue. Then top with marinated [...]