Store and Deli are now open 10-3 Tuesday - Saturday
Arts & Craft Fair - Saturday, July 25th !!
Grove tours 11am & 1pm Thursday - Saturday Play area open 10- 3 Thursday - Saturday
Note: due to COVID-19 above schedules are temporarily in place
Fruit shipping resumes in mid-Nov when the new crop ripens.
We are STILL shipping Frozen Juice, Wine & Fudge, Jams & Jellies & more.
Now Available - fresh locally farmed Clams & Oysters from Two Docks Shellfish
Place order with Two Docks by Thursday 9AM - Available for local pickup only on Friday or Saturday
Salads & Sides
High Summer Chicken Salad
2 tbsp. grapefruit marmalade
1 tsp. fresh ginger, grated
1 garlic clove, chopped fine
1/4 cup white wine vinegar
1/4 cup grapefruit juice
1/4 cup lemon juice
1/2 cup olive oil
freshly ground pepper
4 boneless, skinless chicken breast halves (about 1 pound)
1 1/2 cups fresh raspberries (divided use)
Assorted field greens
1/2 cups pecan pieces
4 (1/2-inch thick) grapefruit rounds, quartered
Combine the marinade ingredients in a glass bowl or large glass jar with tight fitting lid. Whisk or shake until ingredients are well combined.
Divide marinade, reserving 1/2 cup for basting.
Grill or broil chicken 10 to 15 minutes, or until no longer pink in the center and juices run clear when cut.
Turn once and baste often with reserved marinade. Cut chicken into strips.
Discard any of the marinade used for basting.
To make dressing, process 1 cup raspberries with the remaining marinade in a food processor or blender.
To plate, arrange field greens on four individual serving plates. Top with chicken slices.
Drizzle with the dressing. Sprinkle with pecan pieces and remaining whole berries. Garnish with quartered grapefruit rounds.
Notes: Can substitute grapefruit marmalade with orange marmalade and strawberries for raspberries. This is a great summer main dish.