From Field to Table
What's Happening Now at Magicland Farms


   Issue Number Two
Monday - July 27 2009   
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Magicland
Farms

Everything We Sell We Grow Ourselves


Greetings!

Welcome to the Magicland Farms' newsletter for the week beginning July 27th. We hope to keep you up to date with the happenings at our farm, along with providing you with some of our favorite recipes and other information we think you might find of interest. If you know of someone who might be interested in receiving our newsletter, you can forward it to them by using the forward link at the end of this newsletter
 
In This Issue
This Week at Magicland Farms
From The Kitchen
In The Spotlight
The Boss's Corner


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This Week at Magicland Farms - July 27th to August 1st

Hard to believe it is almost August already. The months are just flying by.  Well, we have all been waiting anxiously for it and now it is here!  Bi-Color Sweet Corn picked fresh off our farm everyday except Sunday! Our first picking was last Friday the 24th and we hope to have sweet corn every day from now until at least mid-September. We grow yellow, white and bi-color sweet corn and will have various combinations of the three throughout the season.

We will also have handpicked green and yellow beans, freshly picked Quinte summer apples from our own orchard, sweet Sun-Sugar cherry tomatoes, sand-grown new red potatoes, beets, pickling cucumbers, slicing cucumbers, zucchini, lettuce, kohlrabi, garlic, dill and other herbs


Sweet corn
 
From The Kitchen

Have you checked your vinegar lately?

Did you know that vinegar is derived from two different sources: grains/apples and petroleum byproducts?  Most people don't know this (we didn't until recently).

Food quality and safety has become a big issue lately with an increase in recalls of grocery products for various safety issues. I know I have become a more diligent label reader when I am shopping, looking for both questionable ingredients and country of origin.

The Food and Drug administration allows vinegar from both sources to be used in food grade vinegar. The grain/fruit based vinegars tend to be the more expensive brands. However, we have found in years past that using the cheap vinegar in our canning caused an off taste in our canned products. We switched to Heinz vinegars (made from grains/fruit right here in Holland Michigan) and found the flavor to be substantially improved.  So check out the label and do yourself a favor; unless you're cleaning the toilet bowl (which vinegar does an excellent job on), use the grain/fruit derived vinegars in your cooking and canning.


Can't get enough of those red potatoes!

Potatoes
    MAGICLAND FARMS' OVEN FRIED POTATOES 

  • 5 to 6 pounds of Magicland Farms red potatoes
  • ¼ to ½ pound margarine or butter
  • 2 cubes of Wyler's Chicken Bouillon
  • 2 cloves of Magicland Farm's German Extra Hardy garlic, minced
  • 1 teaspoon oregano (optional)
 

Preheat oven to 350F. Melt margarine and/or butter in pan over low heat. Add chicken bouillon and chopped garlic.  Cook over low heat for about 2 minutes (until the garlic starts to look translucent), stirring constnatly so that the garlic doesn't burn.

 
Wash potatoes thoroughly.  Peeling is optional. Cut potatoes into large wedges (about 2 to 3 inches long and an inch wide).   Line two cookie sheets with aluminum foil. Place potatoes in bowl.  Pour margarine/butter sauce over the potatoes.  Now use your hands (plastic gloves help here) to thoroughly coat the potatoes in the sauce and then place the potatoes on the cookie sheet.   Make sure you use all the sauce.
 
Place the potatoes in a preheated 350F oven for 50 to 80 minutes, depending on how brown you want them.  Turn potatoes at least once, preferably 3 times. Enjoy!

In The Spotlight - Cucumbers

This week - July 27 to August 1 - we will be running a special on cucumbers. For four dollars you can get a half bushel of cucumbers. So dig out your pickle recipes and get these great tasting cucumbers for a great price.
 
The Boss's Corner

Our sweet corn this year started real late, because of below normal temperatures so far this summer.  It wasn't until last Friday (July 24) that we started selling it.  This work week, which starts on July 27 and ends on August 1, we will start on two patches-one yellow and one bi-color-and finish up the two patches we started last week.   All in all we planted 36 different patches of corn.  Unless September and early October are much above normal, we plan on having nice tender sweet corn until frost.  (Also see my closing comments).
            In addition to the start of our sweet corn harvest, this week also starts the week of our apple harvest with the refreshingly tart, juicy and crisp Quinte variety-which is our first apple to ripen.  Our apple crop this year is outstanding!  Most of our bearing age apples have a nice crop and since we have over 100 varieties of apples, it looks like we will have a great selection this year. Keep in mind that our apples start ripening in late July starting with Quinte and end with Fuji, Granny Smith, Braeburn and others in early November.  Since the apples ripen consecutively, at any one time between these dates, there will be at most 20 varieties for sale.  Many times, especially early in the season, we will have just a few varieties available. 
            We also have a nice peach crop.  Me thinks we will pick some of our earliest ripening peach, Flamin Fury PF1, this week.  This peach is great eating but it is a clingstone.  Also we plan on picking Candor this week. Its outstanding characteristic? It doesn't brown after cutting! It too is a clingstone. In a week or two we will have Early Red Havens (a different variety from the regular Red Haven, which we will have later) and these usually do tend to break free from the pit when the are very ripe.  Our golden plums are also nearly ripe.
            I promised last week a hint of what Joe Bastardi thinks about the fall forecast.  To be perfectly honest, you have to read between the lines he writes to figure it out-he's more into winter forecasts since that's where the money is.  But as far as I can determine, I believe he figures on a mild fall and perhaps a bit dry.  This is what me thinks as well.  A mild fall is nearly perfect for us.  The worst scenario is a cold fall when everything freezes early.  The next worse scenario is a hot fall when all the apples get soft way before they should.  This too warm fall scenario has happened more frequently the last ten years than the frigid one.  To combat this we put in a walk-in cooler.  This cooler is cooled by a room air conditioner that is controlled by an external microcontroller based device which I designed and built.  I now am selling kits for this device which I call A Smart Room A/C Controller.  I wrote an article detailing my design and it was published in the October 2008 issue of Nuts and Volts magazine.  You can find more information about it by visiting Magicland Electronics.
            How about this winter?  Well I will write about what Joe Bastardi thinks, as well as NOAA, in an upcoming newsletter.
 

Ciao, Tom



We appreciate your business and hope to see you this week at Magicland Farms.
 
Sincerely,
 
Tom and Annemarie Fox
Magicland Farms
4380 S Gordon
Fremont, Michigan 49412
231-652-2368
Open 10AM to 5:30PM Monday through Saturday