Griggstown Quail Farm

Griggstown Quail Farm

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What You'll Get


A rumbling stomach is the body's reminder that humans need food, much like a rumbling volcano is the earth's reminder that humans are needed as food. Sacrifice your hunger with this Groupon.

$15 for $30 Worth of All-Natural Poultry, Pies, and Soups

Savory dishes such as the beef pot pie ($13.75) and the butternut-squash soup ($10) complement sweet treats such as the apple-blueberry pie ($15.50). See the full grocery list.

Griggstown Quail Farm

In 1973, George Rude took up residence on Griggstown Quail Farm, then a two-acre plot on which he nourished a handful of quail. He purchased the farm outright in 1992, by which point the acreage had expanded to 75 and now housed thousands of pheasants, chickens, and ducks in addition to descendants of the original quail. The farm continues Rude’s concept today, letting poultry raised free of growth hormones, antibiotics, and mandatory gym class live cage free.

Inside a storefront on the farm’s lush grounds, chef Matthew Sytsema stays hard at work in the Griggstown Farm Market’s USDA-certified kitchen. Famed for its chicken pot pie, the shop’s ready-made eats also encompass desserts—from classic apple pie to strawberry-rhubarb pie—and handcrafted soups. Distributed by New York and New Jersey restaurants, seasonal farmers’ markets, and their primary purveyor, D’Artagnan Inc., their poultry also makes mouths water throughout their area.

The Fine Print


Promotional value expires Dec 26, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per person. In-store only. Valid only at Princeton location. Not valid for sale items. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Griggstown Quail Farm


In 1973, George Rude took up residence on Griggstown Quail Farm, then a two-acre plot on which he nourished a handful of quail. He purchased the farm outright in 1992, by which point the acreage had expanded to 75 and now housed thousands of pheasants, chickens, and ducks in addition to descendants of the original quail. The farm continues Rude’s concept today, letting poultry raised free of growth hormones, antibiotics, and mandatory gym class live cage free.

Inside a storefront on the farm’s lush grounds, chef Matthew Sytsema stays hard at work in the Griggstown Farm Market’s USDA-certified kitchen. Famed for its chicken pot pie, the shop’s ready-made eats also encompass desserts—from classic apple pie to strawberry-rhubarb pie—and handcrafted soups. Distributed by New York and New Jersey restaurants, seasonal farmers’ markets, and their primary purveyor, D’Artagnan Inc., their poultry also makes mouths water throughout their area.

Griggstown Quail Farm

Restaurant, Vegetarian Restaurant
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