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U PICK BLUEBERRIES

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0.20150714150406333.0.20150714150406333z4eMYU PICK BLUEBERRIES – will be opening on Monday, July 20th – the Blueberry Farm is located at 998 Main Road – Corfu – for up to the minute information on the picking times and conditions call the Blueberry Hotline at 585-345-1591.

Week #1 of our CSA

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Yes – can you believe it – what we have all been waiting for – the first week of the CSA!!  I hope you are as excited as I am to seeing all of you!!
So……… for the newbies – just exactly what will you expect?  First, where do we live – we live at 3323 Pratt Road – which is just one road off of Main Rd. –  there is a big sign out by the road that says, “Fenton’s Produce” and there is a little house that is our road side stand – and a HUGE cell phone tower in our back yard – you can’t miss it!!
When you pull into the driveway you will immediately be greeted by Lacee, our golden doodle……….
Lacee on Kubota
She is very friendly and loves everyone – loves to be petted and really likes kids (of all ages!)  We ask that you do not bring your dogs to the farm – because of our food safety rules that we must abide by we can not have you bring your dogs to the farm – and you never know how other dogs will act around strangers or animals.
 We ask that you do not park right in front of the CSA  building but in the driveway or on the grass – we have a circle driveway so when you pull in you will see the different areas for parking.
When you enter the CSA building – I will greet you and check you in – I will be giving you a membership card – every week you come I will punch a hole in your card – it is also very helpful for me in the beginning to remember who everyone is as well. If you forget your card – no worries – don’t feel like you have to go all the way home to get it – I have a master check in list that I also use – so don’t fret about not having it. For the new members you will receive a Fenton’s Produce CSA bag that you can use each week to put your produce in – I will also have plastic bags on hand as well for you to use.
You will receive an email just like this the beginning of every week – that way you will know what to expect that week and I also show you what we have been doing on the farm as well.
Every week I will let you know how many items you will be able to take that week.  This week FULL SHARES will receive 6 items and HALF SHARES will receive 3 items.
Here is what will be available the first week………..
ASPARAGUS – 1 LB.
RHUBARB – 1 LB.
ASSORTED MIX OR GREEN AND RED LETTUCES
BUNCHING ONIONS (scallions)
POTATOES – RED – 1 QT.
ASSORTED HERBS
Also for sale we will have an assortment of hanging baskets, patio tomatoes, and 4″ pots of Coleus, Sweet Potato Vine and Million Bell Petunias. Each week I usually always offer extra things – whether it be plants or produce – I always try to have extra items out each week.
We have been very busy planting, planting and even more planting, along with weeding and watering and making sure everything is ready for opening day of our CSA!
The crops are looking good – especially after that much needed rain we had yesterday!
 Our first sweet corn is  already almost knee high and it’s not even the 4th of July!  Our goal every year is to try and have it ready by July 4th – so depending on the weather we will just have to wait and see!
The early white potatoes that have popped out of the ground!  Paul needs to cultivate them hill them now that we have had a nice rain – it was getting pretty dry here!
Paul has also been working up at the blueberry farm as well.  He trimmed all winter and he has fertilized them and is now working on making sure all the drip irrigation is in place and working.  During the winter months mice sometimes will chew on the drip tape and when we start up the irrigation you have water leaking in spots where it has been chewed – so those holes have to be fixed and of course we have to keep it mowed and looking nice!
The pick up times for the CSA are from 2 p.m. – 7 p.m. – We ask that you don’t come before that as we are busy getting everything ready – we pick everything that morning and wash it and get it ready – then we all head in for lunch to make sure that we are ready for all our members at 2 p.m.  If for any reason you can’t make it on your scheduled day you can come on the other day that the CSA is open.  If you know ahead of time please email or call me to let me know.  We are pretty flexible here and will work with you any way we can.
And one last thing…………….

Remember, this is a working farm with lots of moving vehicles and equipment – an occasional dog or two (Lacee and Lexi who are both very friendly) and uneven ground.  So PLEASE  be aware of your surroundings when coming and going each week. Our driveway is long so please drive slowly when coming down it in case their are small children walking with their parents to the CSA building – we want this to be a fun and pleasant experience for all of our CSA members.

So, whether it be Tuesday or Thursday this week – we are all very excited to welcome you to our farm!

Take care and until then………………..

Gail

Creamy Marinated Potato Salad

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Creamy Marinated Potato Salad

Salad

                            1 1/3                                             
                            lb small red potatoes (8 to 12 potatoes)                                             
                            3                                             
                            tablespoons cider vinegar                                             
                            1/2                                             
                            teaspoon salt                                             
                            4                                             
                            eggs                                             
                            8                                             
                            medium green onions, sliced (1/2 cup)                                             
                            1                                             
                            medium stalk celery, sliced (1/2 cup)                                             
                            1                                             
                            small red bell pepper, coarsely chopped                                             

                Dressing

                            3/4                                             
                            cup mayonnaise or salad dressing                                             
                            1/4                                             
                            cup sour cream                                             
                            1                                             
                            teaspoon sugar                                             
                            2                                             
                            teaspoons prepared horseradish                                             
                            2                                             
                            teaspoons yellow mustard                                             
                            1/4                                             
                            teaspoon coarse ground black pepper           
 
In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover. Heat to boiling. Cook about 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat. Let stand 30 minutes.
 
Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
Peel and chop eggs. Add to potatoes with remaining salad ingredients; mix gently.
In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.
 
 
             

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