This weekend on the market we will have:
- Blueberries: We have them in both small and large picked quantities (from pints up to 1o pound boxes.) Due to the cool summer, blueberries will be around for most of the month of August for all of us to continue to enjoy. U-Pick Blueberries: Our own small field is open, there are still a few there to pick for those just wanting to take the family out for the experience. If you are trying to pick larger amounts, call us and we can recommend several other local farms. 269-244-5690.
- Cantaloupe—we are still bringing in melons from Indiana….although….we did pick three of our own this today…so soon we will have ours.
- Tomatoes: Finally we are bringing in some field tomatoes, the normal red, yellow and mini tomatoes. We are encouraged to see them start to ripen, so give us about one more week (and some heat) and hopefully we will be able to update you on when we will have bushels available and U-Pick.
- Vegetables: zucchini, summer squash, cabbage, peppers, cucumbers, kale (red Russian and curly), eggplant, green beans, Brussels sprouts and shallots.
- Potatoes: We have four kinds of potatoes on the market and we dig them fresh. We have white, red, Yukon gold, and this week we started harvesting the russet baking potatoes. While you may think a potato is a potato, when you buy them just dug, the flavor and texture are amazing. They are $1 a pound, 5 pounds for $4, or 10 pounds for $7.50.
- Onions: We finished harvesting the onions today and they have really nice size again this year, check them out hanging on the market or in the onion barn. The varieties we have available are: yellow candy, red candy apple, white super star, cippolini, red marble cippolini and red tropea torpedo.
- Sweet corn is$2.50/half dozen, $5/dozen, or $20/bushel (which is 5 dozen). We have finished with our corn for the year and will be bringing in Stear’s corn in through Labor Day.
- Fresh cut flowers and fresh herbs
This weekend in the bakery we will have:
- Pies: apple, blueberry, cherry, chocolate, coconut cream, peach, strawberry rhubarb, and fresh blueberry glaze.
- Cookies: apple and flower cut outs, monster (oatmeal, choc chips, m&m’s and peanut butter), chocolate chip, lemon, and caramel apple.
- Bread: whole wheat, cinnamon, vegetable.
- Double chocolate zucchini muffins and blueberry zucchini muffins. Cinnamon rolls, cinna-monkeys, and sticky buns.
- Donuts: blueberry, buttermilk, and cherry.
- Slushies: apple cider and white grape cherry.
If you would like to reserve any baked goods please call us at (269) 244-5690. This week’s fall-like weather put us in the mood to jump-start apple season. So, today we made one of the fall favorites: caramel-apple cookies. In preparation for fall, we are offering specials on our frozen Northern Spy apple pies: these pies will be good in your freezer for the rest of this year, so if you would like to stock up for Thanksgiving or any other holiday, or just because you love apple pie, now is the time. The large frozen pies will be $1 off (making them $10) or buy 3 for $25. Some customers have expressed concern about whether a frozen pie will taste as good as one not frozen. We have already proven this by baking the apple pies we froze earlier this year, so if you have gotten a baked apple pie from our bakery this year…the one out of your own oven will taste exactly the same!
The Three Rivers Triathlon is Saturday, August 16th. We are once again pleased to help sponsor this event and look forward to seeing the racers. There will be fresh fruit waiting for you when you finish. Good luck racers!! As always, we welcome you to try our own farm Triathlon if you are up to the challenge:
- Event 1: Carry six 10-pound boxes of blueberries from the truck into our cooler. Note: the height of carrying this many covers most of your face so you need to look around the boxes while you walk!
- Event 2: Carry bushels of potatoes (60 pounds each) on uneven surfaces across the field, across irrigation lines (oops watch for the mud) and to the waiting truck.
- Event 3: Pull onions alongside us! Bend over, pull one pound onions out of the ground (they will resist–they have been growing there comfortably all year), gather 7 or 8 in a bundle, tie, then when you have 4 bundles finished, carry all to the truck. Repeat this sequence for a total of 8 hours!
Happenings on the farm this week. There’s not much new coming out of the garden right now – these cool nights (and a predicted temperature of 47 this evening!) are taking their toll on Becca’s produce too. In cheerier news, we harvested our shallots and they are the largest we have ever grown. You will find the shallots hanging all over the market, braided into small and large bunches. We also discovered who could and could not braid shallots–Becca won our informal braiding contest, thus nearly each lovely braid of shallots has been personally done by her (thank you, Becca).
If you have never used a shallot, you should try them! Many recipes call for these as they combine the best of scallions, garlic and onion. Most of us prefer using them in recipes that call for raw onions (dips and salsas) because their texture is smoother and their flavor creamier and more balanced than an onion’s.
So, while this is not any earth-shaking bit of news—the sunflowers by the old hay rake in front of the market have bloomed, completing the look I was trying to achieve along with the morning glories. This gives me a chance to tell you about this hay rake. It has been sitting in the fence row in the back of the farm for as long as I can remember (and that’s 50 some years). Every time I went by it I felt like it deserved more than to be covered in dirt and vines, so finally convinced the crew to help cut it out of there and put it by the parking lot. To me, it is a really interesting and elegant tool. Hay rakes like this originated in the 1800’s, which made the process of collecting hay much more efficient. The horse drawn rake could collect eight times a much in a day as someone raking by hand. This one does not have any markings or brand names, so I haven’t been able to learn much more about this type. However….if you’d like to learn more about hay rakes in general, including how even 10-year-olds knew how to use and operate them….read on (meanwhile I hope you enjoy looking at it as much as I do each day): http://atwww.farmcollectorshowdirectory.com/equipment/the-origin-of-hay- akes.aspx#axzz3AIrcgyKL
Everyone at Corey Lake Orchards thanks you for buying local and we hope to see you soon.