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   Volume Three, Issue Twenty One
Sunday - October 23, 2011
Greetings!

Welcome to the Magicland Farms' newsletter for the week beginning October 24th. 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.
Specials In The Spotlight

Apples, Pumpkins, Squash, Baked Goods and More! We have a wide variety of apples including Northern Spy, Idared, Jonathan, Empire and Red Delicious.  Also, Acorn and Butternut squash for $10 a bushel-mix and match!  Visit our Pumpkin Patch for pumpkins from less than one to over a 100 pounds!  Also, red and Kennebec potatoes, sugar (pie) pumpkins, sweet potatoes, carrots, deer apples and fall decorations.  This week our new Magicland Corner Bakery will be baking up a storm of scrumptious fall-tasting desserts including pumpkin muffins and apple pie pastries! 

  

Remember we accept EBT cards, Project Fresh and Senior Market Fresh.  

 

Magicland Farms Photo Album
We have created a photo album on Photobucket to share photos of this season at Magicland Farms.

Check out our photos and a video of the giant pumpkin we have on display!

Magicland Farms

 

The Boss's Corner

Hi, 

 

The growing season at Magicland Farms has officially come to an end.  The temperature got down to 29F on Saturday, October 21.  As is typical of the first frost, the day turned out sunny and beautiful with an afternoon temperature of 60F. This was one of the latest killing frosts we ever experienced at the farm-the average first frost date is October 1.Good news for all those SunSugar Cherry tomato fans!  The tomatoes growing in our high tunnel escaped the frost!  While it got cold by Pickerel Lake, there was no killing frost yet.

 

We are still picking late apples such as Idared, Russet (both Golden and Roxbury), Rome and Splendor and will soon be picking Granny Smith and Fuji.

 

While we are mostly done harvesting our other winter apple varieties, we still have a good supply of most of them. See our earlier newsletters for more details.  This is a good week to stock up on quality squash since we will have a good selection of acorn, butternut and Heart of Gold squash and are selling them for $10 a bushel.  If you place them anyplace in your home, even your kitchen, they should keep to at least Thanksgiving. (They will keep better in your kitchen than if placed where the temperature is below 45F, such as in an unheated garage in November.)  It is a good idea, however, to separate the squash and lay them out rather than keep them in a basket or bag.  This also lets you keep an eye on them   If you see a bad spot develop, cut the bad spot out and eat the squash. 

 

While we have finished selling our pawpaw fruit, we have pawpaw seeds available for 50 cents each, 10% discount for quantities over 20.  We also have hardy seed pecans available for the same price.  These pecans came from our own trees whose parents originated growing along the Mississippi river in Wisconsin.  It is sad, but I've learned that the original wild pecan trees in Wisconsin are now dead because of the 1993 flood.  While I have no doubt there are a few alive, it is likely their number are few.  Both pawpaw and pecan seeds come with a instruction sheet I have written on how to start the trees growing.  We also will soon have shellbark hickory seed nuts available for the same price.

 

Despite the fact we picked a wagon load of pumpkins yesterday, our pumpkin patch is thinning out rapidly.  However, we still have a nice selection.  We also added a bargain corner where the pumpkins are only a buck each!

 

Last week I mentioned about my daughters new venture as they started the Magicland Corner Bakery.  They will be selling this week apple pie pastries, pumpkin muffins, double chocolate cupcakes and other delicious fall-flavored desserts.  The apple pie pastries were frozen right after cooling a bit and are taken out of the freezer in the morning so they will be quite cold if you get them in the morning (they will stay partially frozen all day on a real cold day).  I find them absolutely deliciously if placed in a 350F oven for 5 to 15 minutes (depending on if they are frozen or not).

     

Nashle,

 

Tom

 


We appreciate your business and hope to see you this week at Magicland Farms.
 
Sincerely,
 

Tom and Annemarie Fox
Magicland Farms