NEWS FROM TWIN SPRINGS FRUIT FARM

Setting the posts for the new greenhouse, a bit muddy and cold - done by dark!
*For what's at market this week please see below (Click here for locations and times).
 

Construction Update
     The above picture shows a bunch of us out setting posts last Friday for the new greenhouse structure. While it was a bit of a muddy mess the concrete truck was able to back up to most of the 3' wide by 4' deep holes required to set the steel posts. While it took right up to dark the job got done and all the posts got lined up and leveled to make for a good, tight greenhouse. 
     The weather, being cold and wet with about 6" of snow on the ground, has slowed things down a bit, as we have a rough spot for large trucks to get into and deliver parts. At least all of the underground heat piping from the biomass furnace, the electrical lines and the water pipes are all in place from the time, last summer, of construction of the biomass building facility. From left to right you are seeing Mike Kress (see below), Sam (one of Tom's sons), Arturo, Michael and Jesse, working at the sight; it was a long but satisfying day.
Market update
     The final day for a couple of markets is upon us; and we're sad to see them go. We have, however, gotten permission to continue two multi-vendor markets through the winter. We decided, months ago, to continue the Westover Market through the whole winter; last year we stopped in December and resumed in May. Maura and Paul will share managing things, as they have been doing for quite some time. You are in good hands.
     The Columbia Pike Farmers' Market is one we have attended, on a seasonal basis, for many years. I just received the go ahead from Amy to apply and keep coming all winter. Mike Kress, fairly new to Twin Springs, is excited about taking on Mike Kennedy's role of running the market through the winter. Customers will have seen him last week, learning the ropes from Mike Kennedy. 
     Both of the above markets, as well as the Arlington Courthouse Farmers' Market, are about a 30 minute drive from the Mt. Vernon market which ended its extended run last Wednesday. My final day there was a great success. I want to encourage appreciative customers to go to the linked website and give thanks for the additional three weeks, as well as encouragement for making it a year-round market, perhaps as early as next year. I believe you could send, by email, your comments of appreciation through the link I've established here to the Fairfax County Park Authority.
     Market final days, until Spring are: Friendship Heights market, All Souls Church Market and Pike Central, all three ending this Saturday, 12/21. We will be skipping the Goddard market the day after Christmas, as none of you guys will be on campus!; we will return on January 2.

Why winter markets?
    Twin Springs is starting to "ramp up" attendance at winter markets for a couple of reasons. The new greenhouse is certainly a good motivator, as we will eventually have much greater production to get out to our hardier customers. We, even now, have some crops, like Bok Choy and the other Japanese greens you may have seen. There is a learning curve on both sides. Customers will have to take the plunge and learn how to use these new greens, while we must learn how best to market new items, as well as increased supplies of standard crops like lettuce, middle eastern cucumbers, sweet peppers, arugula and eggplant; we also plan to start growing basil for a much longer period, aimed at supplying fresh basil "out of season", so to speak.
     A second, and very important, reason to attend more winter markets is to have work available to the newer members of our team, who are kept busy in the summer, but not so much in the "off season" months; this includes those who wish to stay employed on the farm year-round.
    
    Simple Stir Fried Bok Choy

INGREDIENTS
1 Tbs. Olive oil
2 cloves of TSFF garlic - pressed or minced
1 Tbs. minced fresh ginger (I actually keep      some frozen for these uses)
8 cups fresh chopped Bok Choy, or other   greens, including our oriental greens or swiss chard
2 Tbs. Soy sauce
Salt and freshly ground black pepper
Optional, but delicious: add 2 tsp. sesame seeds that you have lightly toasted in a small dry saucepan
INSTRUCTIONS
Heat the oil in a large sautee pan until oil shimmers. Put in the garlic and ginger and cook for about 30 seconds, until fragrant and golden.
Add Bok Choy stems and soy sauce, cook for about a minute, then add the leaves and cook for 3 or 4 additional minutes, stalks should be tender but still crisp. Season with salt and pepper - serve - enjoy!
The above recipe, while for cooking Bok Choy (ours is actually the smaller Pak Choi), will also work well with the other Oriental greens we are currently offering; use the entire stems, coarsely chopped and don't overcook.

Carrot, Apple and Cider side dish

INGREDIENTS
2 Tbs. unsalted butter
3/4 cup TSFF apple cider
1/4 tsp cinnamon
3/4 lbs. TSFF carrots, whole, washed but unpeeled (as per Jo's advice on maximum nutrition)
2 cups chopped TSFF Goldrush apples (I use them washed and cut up into chunks, but left unpeeled - for the nutritional value.

Saucepan: Preferably with sloping sides to help in the reduction of the liquid.
INSTRUCTIONS
Melt the butter in a large saucepan, over meduim heat, cooking until lightly browned, let cool a minute, then add the cider and cinnamon.
Bring the mixture to a boil, reduce to low and let it simmer for a couple of minutes.
Add the carrots and cook over medium heat, stirring occasionally, for 10 or 15 minutes, perhaps longer if the carrots are large. 
Stir the apples into the simmering mixture and cook about 5 minutes longer. You should see the liquid thickening into a syrup like consistency. Everything is ready when the carrots and apples are firm but fork tender, and syrup has formed. You may need to add a dash of cider if it forms a syrup before the carrots and apples are cooked to your liking.
At this point you may cut, in the pan, the carrots into chunks comparable to the apple chunks.
You may want to season with salt and pepper.

I just now made the above recipe, honest, to check on quantities and timing etc., and I'd go with some salt and pepper; Lyn agrees.
The above recipe may be made in advance, leaving the syrup a bit thin, then later reheated and simmered until the syrup thickens and everything is heated through.

Plantings
     Michael let me know that the first "wave" of tomato seedlings are due to pop through the soil in a week or so. Tom seeds the plants at home to assure us that we get the best quality plants, without the danger of viruses one can get in mass procuced bedding plants. Our relatively small seedling house is up and running now that the new heater has been connected to the biomass system; and Tom has brought the trays over to be cared for in the "nursery" 'till big enough to be transplanted to the main, and much larger, hothouses. Young seedlings of cucumbers and eggplant are not far off either. It can be tough to plan plantings for a greenhouse which isn't even built yet, but that is a challenge in planning at which Tom is quite good. Exciting stuff for the Spring - It won't be so very long before we are harvesting from the space you see in the above photo.


HOLIDAY COUPON

     Remember that the 10% off coupon will still be in effect through the weekend; but once again, you actually need to remember to mention it at check-out!

    
Looks like a brief spell of warm weather; 
 Get out and enjoy it, while it lasts!
Best wishes for the Holidays,   Aubrey and co-workers 
*At all our locations this week
  • Kaleidoscope Greens - We'll have some this weekend at all locations, but the busier locations will sell out early. Arturo told me the guys may be able to pick 10 or so lugs; then it's pretty much over. Almost enough to get me to use a frowny face emoticon, but not quite! Fairy Cabbage is on the horizon though; perhaps in a week or so.
  • Carrots - There are plenty, fresh and sweet.
  • Apple varieties this week include: Goldrush, Pink Lady, Stayman, Granny Smith, Nittany, Golden Delicious, Mutsu all great for cooking, as well as Fuji, Cameo and Autumn Gala, more suited to eating fresh.
  • Seconds or discounted apples, for the thrifty: Twin Springs offers many of the same great apples with a few scratches and dents, good for anything from sauce and pies to fresh snacking - at about half price! $1.49 per pound or $18.00 per half bushel. A 1/2 bu. is approximately 23 pounds, which comes to under $.80 per pound for the world's best apples, in bulk.
  • There may also be other discounted items, like "ginormous" or slightly flawed sweet potatoes, great for sweet potato fries, or winter squash with a small "bad" spot. In an admittedly limited fashion Twin Springs is attempting to address the "food desert" issue in the inner city by offering some good bargains.
  • A great holiday batch of Sweet/Tangy Apple Cider
  • Sunshine, BonBon and Butternut winter squash
  • Freshly harvested greenhouse Bok ChoyMustard Spinach Greens (Komatsuna) and Savoy Spinach (Yukina) and the new Vitamin Greens
  • Very few Cucumbers 
  • A few greenhouse grown Trust Tomatoes, Sungold, sweet orange cherry tomatoes and Dasher grape tomatoes 
  • Some greenhouse grown Red Oakleaf Lettuce but almost no Arugula
  • Beauregard Sweet Potatoes, traditional deep orange inside as well as the sweeter, dryer, white fleshed/purple skinned Japanese Sweet Potatoes 
  • Candy - sweet onions and Mercurymild red onions
  • German Hardneck Garlic, smaller at this time, but also cheaper
  • "Sylvana" Yellow Potatoes - perfect for holiday mashed or roasted potatoes
  • Chipotle Ketchup, Marinara Sauce, Apple Butter and Apple Sauce all may be purchased individually or by the 12 jar case for 10% off. Great little presents!
  • Fresh hard pretzels from Gettysburg, regular and whole wheat, as well as fresh "Michele's" Granola
  • Allen's fresh eggs - from "free walking hens"; (I call them "loose" hens on my signs.)
  • Ed's handmade, local cheeses, from his own dairy herd of cows and goats: Cheddar, sharp cheddar, smoked cheddar, smoked jalapeno and goat gouda
  • Jim Small's local honey (many of the hives are kept year-round at Twin Springs)
  • Maryland, maple syrup and maple sugar, from the Patterson's farm.
  • *Mc Cutcheon's, in Frederick, Maryland, jams (Juice sweetened Black Raspberry being Jesse and Lyn's favorite) and jellies, pear, peach and pumpkin butters, Bone Suckin' Sauce, pickled beets, both regular and spicy, mustards, salad dressing, sweet and hot relish, bar-b-que sauces etc.
  • Homemade, the day before, breakfast loaves from Elizabeth and Gary Brett
  • A full line of baked goods from Stone Hearth Bakery in Frederick MD, fresh that morning: Croissants, baguettes, many loaf breads too numerous to list, both sliced and unsliced (crispy like a baguette) and cookies.
 
or add a friend's email address to bug them about going to market to buy local stuff!