Dear Upinngil Patron,
We have a lot to cover in the newsletter which is no surprise as it’s late August and the Farm Stand is groaning under the weight of our bountiful harvest! Below we highlight a quick “how-to” pickle recipe and some of our more unique crops from what we call the “Odd Garden.” The pick-your-own raspberries are in full swing and they are very popular. The raspberry patch is open 8am – 7pm, same as the Farm Store hours, but with its growing popularity we recommend coming early for better picking and even better: a weekday morning. We’ve had numerous customers coming on weekday mornings and picking 12+ pints at a time in roughly 1.5 – 2 hours.
Upinndills: (From cucumber to crunchy pickle in 24hrs)
- Fill mason jar with 3/4 cup of apple cider vinegar
- Add 1 generous tablespoon salt (or 1 T. +1 t. kosher salt)
- Add pickling spices of your choosing (dill seed, dill weed, or pickling mix)
- Slice cucumbers length-wise
- Pack sliced cukes into mason jar
- Fill jar the rest of the way with water
- Cover, shake, and put in refrigerator for 24hrs
- Embrace the crunch!
- Use the same formula on any leftover raw veggies in need of a home (such as: beets, carrots, radishes, zucchini, snap peas, etc.)
Farm Stand Showcase: The Odd Garden (fruit and veggies that are trending)
Below you’ll find a list of some of our more unique and delicious fruits and veggies. From the yellow doll watermelon to ground cherries to malibar spinach, these are all items you will only find on your local farm stand until they become so trendy that the big supermarkets just have to carry them because of growing demand. So, be the first to introduce them to your fiends, ahead of the trend.
Yellow Doll Watermelon: Sweeter than traditional red watermelon, we’ve been growing these for several years for a number of our customers who just can’t wait until they’re out of the field. All weekend we’ll have free samples in the store. Also, because we we are harvesting so many right now we’re running a special: buy one get one of equal size or smaller free!
Ground Cherries: Also known as a “husk cherry.” Is it a fruit or is it vegetable? This tasty morsel truly challenges that question with its flavor a cross between pineapple, cherry and tomato! Grown on bush-size, tomato looking plants, you “pick” the husk cherry right after it’s fallen from the plant, off the ground. Pinch back the papery husk and enjoy. “It’s like opening a tasty little present,” says Jodi.
Malibar Spinach: Spinach-like leaf that grows on a vine! An edible vine from tropical Africa and Asia where it is widely used as a leaf vegetable. It tastes just like spinach but with the unique mucilaginous texture of okra. True spinach is near impossible to grow in the summer heat as it bolts too quickly, so we’ve begun experimenting with this malibar spinach. Currently only a pick-your-own crop, speak with someone at the farm store who will show you were to pick
On the Farm Stand this Weekend:
- Salad Mix (in the milk fridge, we will be harvesting Saturday morning)
- Ground Cherries
- Green Peppers
- Sweet Corn
- Slicing Tomatoes (red beefsteaks and heirlooms)
- Sauce Tomatoes (heirloom Striped Roman and Monica red paste)
- Sun Gold Cherry Tomatoes (we have tons and we’ve lowered the price from $4/pint to $3/pint))
- Swiss Chard
- Lacinato Kale
- Green Beans (grown by Jeff Webb, Greenfield)
- Apples (from Clarkdale Orchard)
- Summer Squash
- Basil (three varieties: Lemon Basil, Lime Basil, and traditional Genovese Basil)
- Hanging baskets (on sale!)
- PYO flowers
- PYO herbs
What to Look Forward to:
Red roasting peppers are almost ready to begin harvesting and the first of the winter squash is just around the corner! More Potatoes, more tomatoes, and we’ve now planted our Fall Crops including: beets, carrots, spinach, turnips, radishes and more.
Please don’t hesitate to email or call with questions. Throughout the week we post breaking farm news on the right hand side of the website: new calves born, chicks hatched, or Salad Mix fresh out of the garden.
We look forward to seeing you in the coming week,
The Upinngil Crew