Cooking

Dine on the Farm Garden and Journey Along the Spice Route

Dine in our farm garden under white lanterns, enjoying a four course farm-to-fork dinner that will transport you along the ancient spice route from Persian into South Asia.

Cherry Grove Farm will co-host this culinary journey with local Lawrenceville makers (and friends of the farm) Naomi Mobed from Le Bon Magot and The Agarwal family from Pure Indian Foods.

Our friends will tap their culinary traditions, creating a soul-satisfying menu with a modern twist, using Cherry Grove Farm’s farmstead cheeses and grass-fed lamb, and the wide bounty of local New Jersey fruits and vegetables.

The evening will begin with a short farm tour and cocktail hour featuring Lychee and Rose martinis, and Jal-jeera, a cumin-intense mocktail. Appetizers will include vegetarian pakoras, a CGF cheese board with Le Bon Magot chutneys, and hummus drizzled with Brinjal Caponata.

The sit down portion of the meal is mostly vegetarian with a Burmese lamb entree for our meat-lovers. The variety of dishes includes . Look forward to Saag Paneer with farm-foraged greens,  Persian Jeweled Rice, Aloo Gobi with Mutter, Masala Roasted Jersey Corn, Fatoush Salad with pomegranate and a hoeny lemon vinaigrette, and Naan bread.

We round out our evening with a Lassi White Peach Parfait, Gulab Jamoon petit fours, and a raw milk Masala Chai.

Tickets are $85 in advance, and $95 dollars within five days of the dinner. There are only 30 seats. Get your ticket today.

A Farm-to-Table Journey Along The Spice Route

SAVE THE DATE!

Tell your friends! Saturday, July 21st Cherry Grove Farm will co-host a farm-to-table culinary journey with our neighbors, Naomi at Le Bon Magot and The Agarwals from Pure Indian Foods.

Thirty people will share a 4-course meal that leads us from the Middle East to South-Asia, featuring fresh farm fare and the flavors of the old spice route. The menu will be heavily vegetarian but will include Cherry Grove Farm lamb and cheese.

The evening will begin with a 30-minute farm tour and cocktail hour to include Lychee and Rose martinis, vegetarian pakoras and hummus drizzled with Brinjal Caponata.

The sit down portion of the meal will be 2 entrees and a variety of sides, including Burmese Lamb cooked in almond and cashew gravy, Saag Paneer with farm-foraged greens,  Persian Jeweled Rice, Aloo Gobi with Mutter, and more.

We will end the evening with a few sweet treats and a raw milk Masala Chai.

Registration details to follow soon! Stay tuned!

#alongthespiceroute #cgffarmtofork

Flash Sale March 24-25!

Easter is coming… and we have a comfort food classic for your weekend!

 

Whey-fed Berkshire Smoked Ham, New Jersey Maple Syrup, and Artisan Mustard

10% off when purchased together

 

Smoked Ham with a Maple Mustard Glaze

  • 6-10lb Smoked Ham
  • ½ cup Sweet Sourland Farm NJ Maple Syrup
  • 1/3 cup brown sugar
  • 2 tablespoons mustard (Muirhead Dijon or Three Monkeys Mustard)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger

Preheat Oven to 325 degrees.

Glaze

Put all ingredients for glaze into a saucepan and whisk together. Bring to boil over medium high heat then lower heat and simmer, stirring often, until thickened a little (about 10 minutes).

Pour 1 cup of water in the bottom of a roasting pan with rack. Place ham on rack and cover with foil. Bake about 18 minutes per pound, or until inner temperature reads about 135 degrees. Remove from oven, uncover, and brush glaze over entire ham.

Return ham to oven uncovered and bake another 20-30 minutes until the glaze caramelizes and internal temperature is 140 degrees. Remove ham from oven and glaze again. Let rest 15 minutes before carving and serving. (While ham is resting internal temp will rise to 145 degrees.)

Flash Sale this weekend!

Saturday, Feb 24th and Sunday, Feb 25th only!
(while supplies last)
 
Pumpkin Ravioli & Bette Davis Eyes.
10% off when bought together.
 

      

Recommended Recipe from Michelle:

Pumpkin Ravioli with a Brown Butter Sage Sauce and crumbled Bette Davis Eyes
 
 
 
4 Tablespoons butter
1.5 teaspoons dried or 1 Tablespoon fresh chopped sage
1/4 tsp salt
1/4 tsp pepper
1 package Nicola’s Pumpkin Ravioli

1/2 cup crumbled Bette Davis Eyes

In medium frying pan over medium-high heat, melt the butter. Saute until it turns golden brown. Lower heat. Do not let burn. Add sage, salt and pepper and mix together letting flavors meld. Turn off and hold.
 
Cook ravioli as directed, and as they finish, remove from water with a slotted spoon that allows revioli to drain. Add ravioli to the browned butter sauce, turning heat up to medium. Toss gently to heat and coat thoroughly. Sprinkle with crumbled Bette Davis Eyes and serve.
 
 

Heritage Turkeys!

Thanksgiving is right around the corner! Don’t forget to pre-order your pasture-raised heritage turkey from the farm. Come in to the store, or call us. Store staff will walk you through the details, take your name, and a deposit.Pick up days are the Monday and Tuesday before T-Day.

Our Bourbon Red and Royal Palm turkeys are smaller than a store-bought Butterball, but the taste of a pasture-raised bird is sublime. This will be our last year raising heritage turkeys so don’t miss your chance to taste the difference!

Cooking a pastured turkey is also a little bit different. For cooking tips, visit our Roasting  a Pastured Turkey with hints from our grass-fed guru, Shannon Hayes.

#shopsmall  #pasturedpoultry


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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