Just one year ago, it must have been a bit overwhelming for Stephen and Stephanie GianDonato when their lifestyle changed completely. They bought an 11-acre site on Route 17 in upper Gloucester and began their business, The GianDonato Farmette LLC.
Stephen is a professional chef who owned a very successful deli and catering business in Philadelphia. Stephanie, originally from Maryland, is a civilian worker for the Air Force at Langley. “This is something I have always dreamed of doing and Stephen as well,” she said. “My father grew up on a farm.” Stephen and Stephanie met and married six and half years ago. They now have four children, Stephen the 3rd, age 5; Oxley, 4; Eddie, age 3, and Mico, 1.
It is amazing what the GianDonato family has accomplished in just one year. In residence throughout the acreage are goats, ducks, rabbits, guineas, pigs, a cow, laying chickens and meat chickens, turkeys and other birds. Strolling the grounds are their two dogs and a cat, “but no animals in the house.”
In another section of the land, they have a productive garden not just for the family’s table. Some of the produce becomes green pepper jelly of various peppers, and marinara sauce and salsa which is sold at farmers’ markets or food shows along with edible livestock. “Everything has a purpose,” Stephen explained. “We are figuring out what works.”
As he is an only son, Stephen’s parents have moved to Gloucester to be of help and also to get to see more of their grandchildren.
Both Stephanie and Stephen cook at home but when one is cooking, the other steps aside. “With my parents here, we continue the family tradition of having Sunday dinner together.”
When asked if he missed being a chef Stephen answered, “Yes, because I knew what I was supposed to do every day. However, here every day is different; from moving the coops and cages to other spots of grass, feeding and mowing grass. Once we get the business operating as we would like it to be, I have given thoughts to making use of this great big barn we have. Maybe special dinners or something with serving food. That’s in the future.” But there is one thing for sure, they will be starting an orchard as soon as possible.
When asked the difference between a farm and a farmette, Stephanie gave me this answer: “When we came up with this idea we were still in our neighborhood home. Farmette originally referred to a city dweller who longed for a farm or for the farm life or maybe had a small garden or weekend get-away home in the country that was funded by their off-farm income. A farm is still defined by a parcel over 50 acres so we kept the Farmette name when we moved here.”
The GianDonato Farmette focuses on “Regenerative Agriculture and Sustainable Living for Us and Our Community.”
BUFFALO CHICKEN BALLS
1 lb. ground chicken thighs
1 large egg
1/3 c. of your favorite Buffalo Sauce
½ c. panko bread crumbs
1/3 c. blue cheese crumbles
2 Tbs. milk
¼ c. chopped green onion
½ tsp. salt and pepper
ITALIAN CHEESE MEATBALLS
1 lb. ground beef
1 large egg
½ c. panko bread crumbs
2 Tbs. chopped fresh parsley
2 Tbs. milk
½ tsp. garlic powder
½ tsp. onion powder
¼ c. ricotta cheese
¼ c. shredded mozzarella cheese
2 Tbs. grated Parmesan cheese
½ tsp. salt and pepper
For both recipes, mix individual ingredients together and form into mini meatballs (1.5-oz.) on a sheet pan lined with parchment paper. Bake at 375°F. for about 15-20 minutes or until internal temperature is 160°F. Plate with toothpicks in each meatball.
They suggest serving the Chicken Balls with ranch dressing mixed with some of the buffalo sauce used in the recipe and the Italian Cheese meatballs with your favorite marinara sauce.
SLOW-COOKER CUBAN-STYLE SHREDDED BEEF
Shredded Beef: Whole flank steak
2½ c. your favorite tomato sauce
2½ c. beef stock
1 red bell pepper, diced
1 yellow onion, diced
6 oz. dried cured chorizo, diced
10-15 garlic-stuffed green olives
3-4 oz. tomato paste
1 tsp. turmeric
1 tsp. cumin
1 tsp. oregano
1 tsp. salt
1 tsp. pepper
NOT SO TRADITIONAL PICO DE GALLO
1 c. cherry tomatoes, quartered
½ c. red radish, diced
½ c. seedless cucumber, diced
½ c. savoy cabbage, chopped
¼ c. cilantro, chopped
¼ c. red wine vinegar
Juice from 1 or 2 limes
Salt and pepper, to taste
For the pico de gallo, combine all ingredients, mix, and let stand for at least 4 hours.
For the shredded beef, combine all ingredients except meat in a bowl and mix well. Add half of the mixture to a slow cooker. Place meat on top and cover meat with remaining ingredients. Cook on high for 4 hours, then reduce to low for another 2 hours. Pull meat apart into strings with 2 forks and serve with pico de gallo.
It can also be served over rice and beans or even made into tacos.