We have had 2 light frosts, but no hard freezes and we are week into October, very unusual!
However, there is frost in the forecast and the growing season is coming to a close. Today I downloaded the last of the seasons temperature and wetness data in the orchards and see that we are sitting at 1,288 degrees days (average for us for a season), but only 110 of those “degree days” (measure of heat) have accumulated since August 31st! So if you feel it has been cold and cloudy for weeks, you are correct.
Today we will harvest the last of the outdoor crops and move potted herbs into the greenhouse. Then we begin the process of final mowing, mulching and putting winter protection on all of our apple trees.
Fall is a good time to reflect on the blessings we have been given and to look forward to a winter of spiritual rest (there is never an end to work!). Thanks to everyone who makes local farming possible!
It’s GREAT that folks are looking for apple orchards to pick apples.
BUT we don’t have a pick your own orchard and our apple harvest is done for the season.
We are thrilled to have been nominated for the 2017 Joel Labovitz Entrepreneurial Success Award and even more thrilled to have WON as the Micro-Entrepreneur of the year!
BusinessNorth also did a very nice article on our farm and vinegar business, feels nice to be recognized for our very hard work!
Toni from Remer, MN passed along HER favorite use for our Rhubarb-Dill infused vinegar…
1 mashed avocado mixed with EVOO (Extra Virgin Olive Oil), Rhubarb-Dill Vinegar & coconut milk, combine to taste 🙂
I love the great ideas we get form our customers !!
Check it out online when the issue comes out! Women Today
Now you can actually FIND the recipes you are looking for and/or those using specific ingredients. Let us know what you think!?
We’ve been gathering recipes for months now and FINALLY got a lot of them up on our website . Look for the “recipes” box on the home page. They are organized by category…have fun!
15 oz. cooked garbanzo beans
2 Tbsp. roasted Tahini (sesame butter)
1 Tbsp. Olive Oil
2-3 Tbsp. Juneberry Currant-Garlic Infused Vinegar
¼ tsp. salt (optional)
Puree together and adjust vinegar to taste!
Cucumber Dill Sauce
1 quart Plain, Whole Milk, Yogurt
1 medium Cucumber, peeled and finely chopped
Rhubarb-Dill Infused Vinegar
Mix and serve with fresh veggies chips or on Gyros!