Cherry Grove Farm

Local & Grass-Fed + a recipe

Cherry Grove Farm — Thu, 26 Jan 2012 15:02:20 +0000

At Our Farm Store Now!

Stop by our Farm Store and take advantage of this wonderful grass-fed ground beef sale, while supplies last. Locally grass-fed beef is usually much more expensive than the ground beef you can get from the supermarkets, because it locally raised and fed the right way off organic certified pastures.

Stock your freezer up for the New Year! Eat right, eat local, and know where your food comes from. Please enjoy our fast and delicious recipe below for a local, stove top, beefed-up Mac and Cheese.

Locally Beefed-up Mac and Cheese

Created by Our Cheesemaker Samuel Kennedy

1 onion, diced
1 tablespoon olive oil
1 cup Jersey Fresh Tomatoes, chopped (available at the Farm Store)

1 package Cherry Grove’s grass-fed ground beef (available at the Farm Store)
1/2 pound Severino elbow macaroni (available at the Farm Store)

4 tablespoons butter
2 eggs (available at the Farm Store)
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard (optional)

10 ounces your favorite Cherry Grove Farm Cheese, shredded (available at the Farm Store – we suggest Garlic Peppercorn Jack or Herdsman for a kid friendly meal or impress your friends by using Toma mixed with some Havilah )

In a heavy sauté pan, sauté the onion until translucent, add the beef and a little salt and break down with a fork until browned and fully cooked. Add the tomatoes and cook for about 5 minutes. Set aside.

In the meantime, in a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Fold in the meat- tomato mixture. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy – Enjoy your locally Beefed-up Mac and Cheese.

A Classic Soup Made Local

Cherry Grove Farm — Tue, 03 Jan 2012 20:30:10 +0000

Winter time is time for SOUP…We took the classic French onion soup and made it ours, using Toma and Herdsman with some shortcuts… If you don’t have broiler-proof soup bowls do not worry. Just skip this step and make sure that the soup is hot enough to melt the cheese. You and yours are still going to be very happy.

2 oz. (1/4 cup) unsalted butter
4 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)
Kosher salt and freshly ground black pepper
1 cup white wine
1 small baguette (1/2 lb.), from a local bakery cut into 1/2-inch slices
2 quarts chicken broth
1 bay leaf
11/2 cups grated Toma
1 cup grated Herdsman – Melt the butter in a 4-quart pot over medium heat. Stir in the onions and season with 1 tsp. salt.

Reduce the heat to low. Cover the pot with a lid, and cook, stirring occasionally, until the onions are very soft but not falling apart, about 20 minutes. It is OK if they turn a golden color but not dark brown.

Meanwhile, to make the croutons (baguette toasts), position a rack in the center of the oven and heat the oven to 350°F. Butter a rimmed baking sheet and arrange the baguette slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 15 to 20 minutes. Set aside.

Turn up the heat to medium. Add the wine to the onions and cook, stirring and scraping the bottom of the pan for about 30 seconds. Add broth and bay leaf to the onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes. Discard the bay leaf and season to taste with salt and pepper.

To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6 to 8 broiler-proof soup bowls on a baking sheet. Put 2 or 3 croutons in each bowl and ladle the hot soup on top. Sprinkle with the cheese and broil until the top is browned and bubbly, 2 to 5 minutes. Serve immediately-Enjoy!

Thank You!

Cherry Grove Farm — Wed, 28 Dec 2011 16:12:41 +0000

Winter time is here. All of our fall time classes are over, our grilled cheese weekends are coming to an end, and most importantly our girls (cows) are pregnant and dried off for the winter months. This means as a farm we get the chance to improve on any projects that are in the works and also a perfect time for our cheese makers to get a little time off. Being a part of a seasonal operation that treads lightly on the animals, employees, and the land, shows all of us here how things should be.

All nine of us, the staff at Cherry grove Farm, would like to take this time to thank all of the girls (cows) that worked so hard all year walking up from the back fields to give us milk twice a day; to our wonderful loyal customers that stop in once a week if not more to support their local farm/farmer; and to our two very hard working cheese makers who hit their goal this year of making 45,000 pounds of handcrafted farmstead cheese for the surrounding areas.

Happy Holidays & Thank You All For Such A Successful Year!

Cheesy Latkes

Cherry Grove Farm — Thu, 22 Dec 2011 15:13:24 +0000

Have you ever tried cheesy latkes? They’re so delicious you don’t want to miss out on them even if you do not celebrate Hanukkah. How about making them – for example – for breakfast on Christmas day?
The original recipe, the Swiss Röschti, calls for mountain cheeses such as Gruyere or Emmentaler. We substitute, of course, our own Mountain-style cheese, Havilah. Havilah emerged from the caves this week a pure perfection, so get some extra to munch on while you’re frying.

In order to achieve those long, crispy strands of potatoes, use a grater with large holes and grate the potatoes from their pointy side.

Ingredients:

1 medium russet organic potato, scrubbed and grated coarsely.
1 medium Yukon gold organic potato, scrubbed and grated coarsely.
1 egg
2 tablespoons all purpose flour
2 leeks, white parts only, thinly sliced and sautéed in 2 tablespoons butter until soft, or 1 small onion, diced.
½ teaspoon salt
1 cup grated Havilah.
Canola oil for frying

Method:

Mix ingredients

Heat the oil in a frying pan.
When the oil is shimmering, place a tablespoon of the mixture in the hot oil. Flatten it with the back of the spoon. The oil should reach about half the height of the center of the latke. The edges will be submerged.

Cook the latkes until golden brown, about 4-5 minutes. Flip and cook on the other side, about 3 minutes. Transfer to a flat plate lined with paper towels.

Serve immediately with peppery greens, such as arugula or watercress, dressed in a vinaigrette of mild olive oil and Champagne vinegar.

For more latkes recipe: http://www.princetoneats.org/a-festival-of-latkes

Havilah

Nirit Yadin

One Last Warm Grilled Cheese

Cherry Grove Farm — Fri, 16 Dec 2011 15:59:20 +0000

… Before The Winter Sets In.

Bring your friends & family over to Cherry Grove Farm this Saturday from 11-3 PM for a fun farmstead Lawrenceville Lunch with Chef Carmine.

The cows are all in pastures around the picnic area so you can sit and enjoy your warm lunch with both of our dairy herds surrounding you and your family (sounds like a great family photo).

Come by to experience a local farmstead lunch!

Drop in our farm store to pick up coupons for the grilled cheeses, Italian sausage sandwich, and homemade tomato soup!

We Hope To See You All on Saturday!

After Waiting Eight Long Months….

Cherry Grove Farm — Mon, 12 Dec 2011 21:24:36 +0000

We Are More Than Proud To Announce This Seasons Havilah Has Just Been Released In Our Farm Store!

Don’t wait too long to come out to the farm to try this mouth-watering grass-fed Italian Alpine style cheese (we just might run out).

What This Seasons Havilah Tastes Like…

The first taste that comes to mind is the pineapple notes that go right to the back of your tongue to start this mouth-watering effect, secondly
you taste the rich flavors of an Asiago combined with a sweet caramel note. Add in the hard texture and the bright
golden hue of the paste, and this cheese is a dream come true! Stop by the farm this week to try some on our sample board and stock-up for the holidays!

Our Official Online Cheese Shop

Cherry Grove Farm — Fri, 09 Dec 2011 20:28:36 +0000

Come Check Out Our New Online Cheese Shop! (almost as cool as going to the farm store, but with better hours)

Give The Gift Of Local NJ Cheese

Cherry Grove Farm — Sat, 03 Dec 2011 16:05:15 +0000

From Our Organic Pastures To Your Holiday Table

Cherry Grove Farm’s Holiday Cheese Plate is as unique as it is delicious. We have hand selected 3 of our favorite farmstead raw milk cheeses totaling 1 lb. in weight ready to serve 6-8 people.

The cheeses are arranged elegantly on a natural bamboo platter, adorned with dried fruits and optional almonds. Cards with cheese descriptions, a clear wrap and natural green & blue raffia ribbons complement this perfect Holiday treat.
The complimentary disposable bamboo plate is designed for elegant entertaining. Made from 100% organically-grown bamboo, it’s unbleached, food-safe, and will biodegrade within 4-6 months.

Cheese selection includes:
Good Food Award™- finalist Toma
Full Nettle Jack
Havilah
Price: $29.99
Please visit our Farm Store, email the farm (cherrygrovefarm@verizon.net) or call (609) 219-0053 to order. Please give us at least 1 day notice. Payment is required at the time of the order and all orders must be picked up before noon on Saturday, December 24th.
Thank You From All Of Us Here At Cherry Grove Farm

Pear Gelette with Buttercup Brie

Cherry Grove Farm — Tue, 22 Nov 2011 17:15:26 +0000

Buttercup Brie from Cherry Grove Farm with Bartlette Pear from Terhune Orchards

This is a great treat for a holiday gathering; very elegant and easy to make. You can serve it for dessert, drizzled with some local honey (that you can get at our farm’s store), or as a first course on a green salad. If you are serving it as first course, use very little sugar.

We snagged some of the last pears from Terhunes Orchards, but local pear season is almost over. Later on in the winter you can substitute apples.

You will need:

Ready-rolled puff pastry cut into 4 -6 inch 2 Pears halved, cored and sliced into ¼ inch
1 teaspoon butter + butter for melting and brushing
¼ teaspoon ground cinnamon
1 teaspoon brown sugar to sprinkle over galettes
Buttercup brie slices, the number of the galette square

Method:

Preheat the oven to 350 degrees
Cut puff pastry into 6 inch squares, brush with butter
Arrange pear slices over pastry, brush with butter and sprinkle with sugar and Cinnamon.
Bake in a 350 degrees oven 20 minutes the until the dough is nicely golden-brown.
Pull out of the oven and arrange the brie slices on top. Return to the oven and bake until brie is soft but not completely runny.
Drizzle with some honey and serve immediately.

And The Finalists Are…

Cherry Grove Farm — Tue, 15 Nov 2011 18:43:09 +0000

“After long days of heavy lifting, when the signs were hung, pods stationed, goodie bags assembled, it was finally time for the event we’ve been working so hard on putting together for the past few months. As we unloaded boxes, looking at the entries of the people who we’d spoken to on the phone or conversed with over e-mail, it finally felt like everything was coming together. We worked tirelessly over the week and weekend, some of us running all over the Bay Area, others manning the endlessly ringing phone, and the rest of us unpacking and sorting the beautiful entries at Veritable Vegetable warehouse.

On Sunday morning, armed with bellies full of Starter Bakery focaccia and caffeine buzzes courtesy of Ritual Coffee, we were anxious and ready. One hundred and thirty of the food movement’s best and brightest started rolling in, game faces on, ready to judge over 900 entries from 46 states, and decide the lucky few who will be honored with this year’s Good Food Awards Ceremony.”

-Posted on Friday, October 14th, 2011 in Blog by Jen Flaxman

We are honored to have our Toma selected as a national Good Food Awards Finalist. For a full listing of all the Good Food Finalists click here.