Kim Rizk

Nostalgia

heirloom-tomatoes-istoc39e1_6-16-14When I was a child I wouldn’t eat tomatoes. My mom would snack on cartons of cherry tomatoes while we rode in the car, eating them until the acid made her mouth hurt. Oh, not me. Ketchup? On a hot dog, maybe…Sauce? Okay, once in awhile – but never touching my buttered spaghetti. And raw tomatoes…nope, never.

I don’t recall exactly when I changed my mind about tomatoes, but it was a slow, gradual shift. It started with a slice on a sandwich, then salsa fresca. Then I learned about heirlooms…and fried green tomatoes…and tomato jam, and chutney and, and, and…Finally, three years ago I ate my weight in fresh garden tomatoes, quartered and sprinkled with salt, drizzled with emerald green Italian olive oil – a friendly gift from a garden that kept on giving.

If Adult Me could go back and have a sit-down with Child Me, one of the pieces of wisdom I would offer is about the vast sweet deliciousness of a perfectly ripe tomato. The satisfaction of the taut skin of a cherry tomato bursting between your teeth. The warm earthy scent that wafts from tomatoes clinging to the vine in the hot summer sun. I would ask that little girl to close her eyes and inhale the scent, take a little bite and give it just the tiniest chance. I would sit in anticipation while she scrunched up her face and moved the fruit around in her mouth, trying to decide whether she liked this new thing, or she didn’t. But even if Child Me turned up her nose, I could still be satisfied that at some point in her life, she did change her mind. And Adult Me is enjoying every bite.

Extend your tomato season: join us at Jammin’ Crepes on September 16, for a class all about preserving the tomato. Tickets available here.

What is The Great Meadows Cow Parade?

It is Our Biggest Event of The Year!

Everyone here at Cherry Grove Farm hopes you can make it out to our Great Meadows Cow Parade event on November 6th from 12-5 pm. The event is to help shine light on all the great local food, fun and music we have here in New Jersey, and to provide a fun time for friends and families. Come out and enjoy our farm and taste your way through our farmstead cheeses; savor Jammin’ Crepes newest tastiest creations; warm up with Purple Cow’s Soups; experience new cheese pairings with Jersey Jams & Jellies; enjoy a sweet treat from Charley’s Organic Toffee. In addition, the kids can have fun with the 4-H club of Mercer, face painting with Christina and Science Seeds farmstead science experiments! Take a ride on our hayride or the 4-H clubs Goat Cart. You can even take part of the Farmers Against Hunger’s Farmstead Raffle full of giveaways and coupons. Don’t miss the full farm experience as we celebrate and thank our dairy herd for providing us with the most wonderful grass-fed milk to make our farmstead cheeses. Cheer on the procession as our herd marches through the scenic organic fields, concluding their parade in our milking parlor. We hope to see you all there!

 Thank you to all of our vendors!

Servin’ & Preservin’ Local Flavors

That’s the slogan that Jammin’ Crepes works and lives by.

“Servin’ & Preservin’ Local Flavors is our slogan and we do just that. Up in our commercial kitchen space we are continuously making exciting and delicious sweet & savory preserves and sauces from the bounty of our local harvest to be served inside our warm crepes. Last week our
Raspberry Fruitella crepe was a hit prepared with our own Organic Raspberry and Heirloom Jersey White Cranberry Jam along with a drizzle of hazelnut Nutella. And, a loyal customer favorite is our Smoky Egg & Cheese prepared with fresh local pasture fed eggs, Cherry Grove’s Toma Primavera Cheese and our Smoky Tomato “Jam” which we make with Jersey Tomatoes, caramelized shallots, chipotle peppers and bacon.” – Kim Rizk, Jammin’ Crepes

“We’ve had great response to the Cherry Grove Cheeses featured in our crepes at the (West Windsor Farmers) Market. We adore the Havilah, Herdsman, and Toma Primavera in our Classic Bacon, Egg & Cheese crepe creation with fresh organic herbs.” We fully agree with the Kim. Our cheeses melt nicely because of the higher cream content in the Jersey Cow’s milk. This rich milk is used in each of our handcrafted farmstead cheeses made at our farm in Lawrenceville, NJ, and you can taste the quality in every bit of Jammin’ Crepes’ creations.

“As you may already understand, our aim is to feature the finest and freshest local ingredients in all our crepe creations which are prepared from scratch and to order at the market every Saturday morning.” – Kim Rizk, Jammin’ Crepes

If you have never gone to the West Windsor Market you have no idea what local treasures you are missing out on. The Market is located in the southbound Vaughn Drive parking lot of the Princeton Junction train station off of Alexander Road within one mile of Route 1.

We are happy and proud to have Jammin’ Crepes feature all of our farmstead cheeses at their non-stop, always busy & local food stand at the West Windsor Farmers Market every Saturday morning from 9am – 1pm.  For more info about the West Windsor Farmers Market take a look on their website at: www.westwindsorfarmersmarket.org.

Photos Courtesy of Jammin’ Crepes: The first one is from the spring when we featured a small dice of Cherry Grove Toma Primavera in our spring asparagus fritatta crepe and the second is from this past weekend featuring Havilah in a roasted cherry tomato and fresh spinach crepe – another of ourweekly vegetarian offerings.

Cherry Grove Toma Primavera in Jammin’ Crepes’ Spring Asparagus Fritatta Crepe

 

 

Havilah in a roasted cherry tomato and fresh spinach crepe – another of our weekly vegetarian offerings

 

 

Last Weeks Featured Crepe at the West Windsor Farmers Market



1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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