After working all day on the farm, not much of my brainpower is left to come up with clever titles…and it is quite hot outside! I hope all of you are staying cool and enjoying your summer.
Peaches - Summer Serenade is back for one last encore. Take a moment and sample one if you’re at market – you won’t be disappointed. Delicious sweetness that practically drips flavor. If you tried our grilled peach recipe from last week and run out of ideas for your peaches, here’s another great way to use peaches! Or if you’re more of an ice cream person, try these fresh peach shakes.
Blueberries -everyone is loving these Blue Crop berries. I had a record going last Saturday at market – everyone who sampled one of these blueberries bought some! Sweet, large, and full of flavor. Email us to reserve your 5pound or 10pound box for pick-up on Saturday, because we can’t seem to keep blueberries on our tables.
Apricots - our Goldcot #5s are full of tangy flavor, even though a little drier than usual. Ranging between small and large in size, these apricots are very tasty. (Picture on the right.)
Nectarines -sweet, juicy, and crisp. They resemble a peach without the hair, and taste a little like a tarter version of a peach. Nectarines are in limited supply this year.
Plums -we have several different varieties right now; Early Gold, Early Magic and Methly for fresh eating and desserts, and Vibrant for cooking. The Vibrant plums are dark and purple and much larger than the sweet eating plums, which range in color from gold to shades of red.
Black raspberries -the black raspberries are sweeter than normal this week, with a lot of flavor. The more you eat these, the harder it is to stop eating them! If you love black raspberries but hate the seeds, try our black raspberry preserves. Spread some preserves on toast or make a peanut butter & jelly sandwich.
Red raspberries - our red raspberries are a continual favorite at markets. Full of raspberry flavor, these big reds (in varieties Nova, Encore and Octavia) can be eaten fresh, made into jam, or baked into some amazing brownies.
Sweet cherries - will only be around for a few more weeks, so get them while you can! We have Hudsons right now, which are firm, sweet, and have a great flavor. Even if you can’t eat them all right now, this is your last chance to stock up until next year.
Tart cherries -right now we have Balatons, our favorite type of tart cherry. Very firm and dark burgundy in color, perfect for making a flavorful cherry pie for your “Billy boy”!
Mary’s brown eggs - these delicious, healthy eggs can be used in everything. Although we don’t offer Mary’s brown eggs at every market, they are a big hit wherever they go. These eggs have won awards!
Add it to the Recipe Book
One thing we almost always sell out of by the end of the day is blueberries! Our blueberries are delicious: a combination of sweet and tart varieties with lots of flavor. Blueberries are the ultimate sign that summer is here and it’s staying for while. When you stop by the market, sample one! I doubt you’ll be disappointed.
You will need:
1 8-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons confectioner’s sugar
2 cups Ellis Family Farms blueberries (this would mean buying one pint of blueberries at market!)
Flour for your work surface
Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes. Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry. Arrange the blueberries in a single layer over the filling and sprinkle lightly with confectioners’ sugar.
And that’s all for now, folks! I hope you all enjoy your weekend.
Come and visit us at one of our markets – even if you don’t need some delectable fresh fruit, we always enjoy seeing your smiles and spending a few minutes visiting with you.