Griggstown Quail Farm

Griggstown Quail Farm is a New Jersey producer of game birds that is run by George Rude.[1] It was the winner of Edible Communities' New Jersey Farm local hero award in 2010.[2]

History

It is located in the Griggstown section of Franklin Township, Somerset County, New Jersey, and was started in 1973 by George Rude with twelve quail on 2 acres (8,100 m2).[3] At that time the farm was owned by Peter Josten. George purchased the land from Josten in 1992, the Griggstown Quail Farm grew to over 75 acres (300,000 m2) of land. In 2007 the farm had about 35,000 pheasants, 70,000 quail, and 150,000 chickens. In season they raise Mallard duck, Muscovy duck, Bourbon Red turkey, and partridge.[1][4] All the birds are free-range.

The birds are sold to D'Artagnan, Inc., in Newark, New Jersey.[1] In addition, a number of other distributors and restaurants carry poultry raised on the farm. Distributors in New York include Cittarella Market and Ottomanelli Sons, as well as a number of New York City restaurants such as, North End Grill, Lutèce and The Four Seasons.[3] New Jersey restaurants that use the poultry include The Bernards Inn, the former Ryland Inn, Mediterra, Tre Piani, elements, ShipWreck Point, Brothers Moon, Anton's at the Swan, Circa and the Lawrenceville Inn.[5]

Adam Brod of Mount Laurel, NJ is the Executive Chef.[6]

gollark: Unicorn?
gollark: I don't think there is a baseball bat emoji.
gollark: It's U+262D HAMMER AND SICKLE, no idea if any keyboard lets you type it.
gollark: I don't think so. Go bother the consortium.
gollark: ☭

References
  1. Karla Cook (November 11, 2007). "Not Everyone Has to Be a Turkey Hunter". New York Times. Retrieved 2011-03-01. In Princeton, free-range white turkeys and Bourbon Red heritage turkeys are grown by George Rude and his employees at Griggstown Quail Farm and Market. Mr. Rude, a Hillsborough native, whose former business partner, Peter Josten, persuaded Mr. Rude to raise quail on the 65-acre farm he owns, now grows and processes quail, pheasants, mallards, poussins and chickens as well as turkeys at his U.S.D.A.-certified plant. Last year, he raised about 2,200 turkeys and sold about 1,800 directly to consumers. He also sells to the specialty food company D’Artagnan, to 30 upscale New Jersey restaurants and to some markets, including the Whole Earth Center in Princeton, which sells only fresh turkeys.
  2. "Griggstown Quail Farm". Edible Communities. Spring 2009. Archived from the original on 2011-07-10. Retrieved 2009-04-21. Farm owner and founder George Rude and Sytsema agree: the hardest thing is the simple thing done well. 'We don’t fancy anything up,' says Sytsema. 'We do the best we can with what we have.' And by all accounts, what they’ve got is a lot.
  3. Pat Tanner (February 22, 2004). "Princeton; Birds of Many Feathers". New York Times. Retrieved 2008-07-26. Griggstown Quail Farm in Princeton started out in the 1970s with 12 quail; within only a few years it had 12,000 birds and was supplying hundreds a week to haute restaurants in New York City, among them Lutèce and the Four Seasons. For the last 10 years the farm has also been supplying game birds to the country's leading purveyor, D'Artagnan, in Newark. Then, last year, Joan and George Rude, the owners of the farm, opened a retail store so the public could buy the same locally raised, all-natural birds that top-name chefs do.
  4. Nichols, Rick (September 27, 2007). "On the Side". Philadelphia Inquirer. Retrieved 2008-07-26. Princeton's Griggstown Quail Farm has gotten into the act: Its slow-growing Bourbon Red turkeys range free in outdoor pens, ...
  5. "Griggstown Quail Farm raises pheasants, quail and more". Princeton Packet. April 7, 1999. Archived from the original on 2006-10-23. Retrieved 2008-07-24. George Rude started raising bobwhite quail around 1975, mostly supplying them to hunt clubs. But his then-partner happened to know James Beard, often hailed as the father of American cooking, and soon the farm was raising and supplying quail for the kitchen of this champion of American food.
  6. Held, James (2007). "Flying High". EdibleJersey. Edible Communities.
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