UPDATES FROM TWIN SPRINGS FRUIT FARM

Worth a thousand words!

For what's at market this week please see below (Click here for locations and time).

The Start of Apple Season and the Peak of Peach Season

     Although I consider this to be the peak, or just beyond the peak of peach season, it's not too early to start thinking about the upcoming apple season. We think that we will have our excellent freestone peaches until about the end of the third week of September, so only about five more weeks to enjoy what has been rightly called "The Queen of Summer". Many of our customers have been saying that the peaches in the last couple of weeks have been the best they have ever had.        We have also noticed that there is virtually no rot, perhaps due to the less hot and humid summer we have been experiencing. What a joy to get up in weather that almost feels like fall rather than the usual "Dog Days" at this time of year. I've had a customer tell me that we were going to have a very cold and rough winter, so perhaps we will pay for this fantastic interlude in a few months. 
     The picture below demonstrates that it's not too early to collect fuel for just such an eventuality. Our rather massive wood chip storage building, in the background, is nearly full; what you see on the ground out front is wood chips, which will eventually be loaded into the building, drying out in this nice weather. But I'm rambling on a bit, not unusual, so on to apples.

     Nurseries have been offering quite a few really noteworthy early apple varieties in the last couple of decades. The three we are about to start picking are Zestar, Sansa and Ginger Gold. The Zestar was developed by the University of Minnesota and was released in 1999. As with any new variety, including their other hit, HoneyCrisp, any new variety will take many years to be widely grown; committing a large piece of ground to any apple is a bit of a gamble and not to be taken lightly. We hope to have enough from our moderate planting for a couple of weeks.
     The apple has a crisp texture and a sprightly sweet-tart taste, with a hint of brown sugar. (O.K., that was pulled from the University's web site.) It is not the least bit soft and mealy, as many early apples can be. The cool nights we have been experiencing will make for more color and a firmer texture than most years, meaning that the apples should hold up unusually well, being perfectly suitable for lunch boxes, or to leave out for a couple of days, though we encourage putting all early apples in the refrigerator if not being consumed in a day or two. Please get a sample; you may be pleasantly surprised at the quality of this apple, especially in the middle of peach season.
     Another early variety, Sansa, will appear, perhaps as early as this weekend, as long as Eddie and Arturo declare them ready for the first spot picking. The apple has been described as an early Gala, though some growers insist they are a bit better than the older variety. Crisp and sweet, juicy and flavorful, Sansa will satisfy the apple lover who wants less zing and more sweetness.
     Ginger Gold is an early "gold" type of apple which we have been raising for a couple of decades. A sweet, rather than tangy, apple, it will appeal to those who crave the first of the Golden Delicious type varieties. Regardless, getting a sample at market is the only way to be sure what appeals to you.
 
Berry Crops

     This is actually near the peak of blackberry season, and near the end of blueberries. We will have blueberries on all loads, for the weekend at least, but will have diminishing numbers in the days ahead; enjoy them fresh while you are able.
     I have a bit of a story from a Mt. Vernon customer yesterday. She said that she seldom bought our blueberries because, honestly, they seemed too expensive. She went on, however, to say that she had gotten a couple of boxes from Harris Teeter when they were on sale, at perhaps half the price of ours. Having also sprung for a pint of ours she compared them and said that ours were so superior to the shipped-in ones that she would think twice before buying someone else's produce on the basis of price. Indicating that perhaps she should have believed me when I said stuff like that in this newsletter. 
     There is an economy of scale which gives the big guys an advantage in overall efficiency, and perhaps they don't feel the need to pay their help a living wage, but when it comes to quality the small growers usually have it all over the commercial farms. If a grower mechanically harvests a fruit like blueberries they don't come off at the peak of quality, but only when they are loose, and therefore too soft and sweet for our tastes. As we like to say "Cheap food's not good and good food's not cheap".
     The apples I mentioned above will all be spot picked, meaning that only the large, colorful and ripe fruit will be picked; later pickings, as many as four, will successively harvest the balance of the crop. This is usually not how the larger growers choose to handle their crops; pressure from wholesalers may force them to decide to take off the whole crop once the size and color are acceptable. This holds true for peaches as well and accounts, in part, for the disappointing level of quality in chain stores.

      At this time we are going into a late season variety of red raspberry and will have quite a few for the next few weeks. As with the peaches, the dry cool weather is making for some great berries, with no rot problems worth mentioning; they should last longer than usual in the refrigerator. Consider making some jam for the winter, perhaps as holiday presents. 

     Blackberries go especially well with anything you are making with peaches, pies and cobblers for instance, they add a tang that makes the flavor much bolder. About blackberries Jo Robinson, in "Eating on the Wild Side", has this to say about their nutritional qualities:

    In all the excitement over blueberries, blackberries have been given short shrift. It's time they shared some of the limelight. Many varieties of blackberries have more anthocyanins than blueberries and a lower glycemic load. They have from eight to ten grams of fiber per cup, making them one of our top ten sources of fiber...
    Most blackberries can be stored in the refrigerator for only a few days before they begin to spoil, so eat them soon after you buy or harvest them. If you have a surplus of berries, freeze them. As is true for blueberries, you will preserve more of their nutrients if you sprinkle them with sugar, pectin, and/or vitamin C and then freeze them in a single layer on a cookie sheet. When they're frozen, transfer them to freezer bags. Thaw the berries in your microwave using the defrost setting...
     Eat more blueberries and blackberries. They are among the most nutritious foods you can eat. They are rich in vitamin C and anthocyanins. have a low glycemic load, and are rich in fiber. Eat them several times a week, or even more often, for the most health benefits. Studies have shown they have the potential to slow brain aging, fight cancer, and reduce the risk of cardiovascular disease.
     If berries are flash frozen, they are as nutritious as fresh berries. Thawing them, however, destroys many of their nutrients unless it's done very quickly. Thawing berries in the microwave is the fastest and most effective method. (Boy, talk about counterintuitive!)


     What follows is a recipe for a cool and refreshing salad, pairing the new Canary or Christmas melons with our fantastic cucumbers - Mint, lemon and pepper brighten the flavors. 

*Canary Melon and Persian Cucumber Salad

Ingredients:
1 TSFF Canary melon, appx. 1 1/2 lbs.
Several TSFF Manar (Persian) Cucumbers
1 or more Tbs. chopped fresh mint
Grated zest of one lemon
2 tsp. of lemon juice
Sea Salt and 1/2 tsp freshly ground black pepper
2 Tbs. Olive or avocado oil
Mint sprigs, to finish
Instructions:
Halve and de-seed the melon, then slice into sections. Cut the flesh away from the skin, then cut into bite size chunks. Chop the cucumbers without peeling them. Put the melon and cucumber in a salad bowl.
Stir together the mint, lemon zest and juice, pepper, and 1/4 tsp. salt in a small bowl, then whisk in the oil. Taste and adjust the seasonings if needed.
Toss the melon and cucumber with the dressing. Chill for one hour or longer. Grind pepper over the top and finish with mint sprigs.
*Adapted from "Vegetable Literacy" by Deborah Madison

 


     Once again I'd like to mention an upcoming event at our Bethesda United Church of Christ location. On Saturday, August 30th, from 9:00 - 3:30 the Montgomery Potters will hold an End of Summer Sale in conjunction with our market.

 

Tom showing off the winter's greenhouse fuel supply - The building's almost full already!

Get out and enjoy this incredible weather, and come see us at market, Aubrey and the crew.
Here's generally what's at all our market locations this week:
  • Freestone Yellow Peaches - Some of the best we have ever grown. Also, some of you will be delighted that on Tuesday we took down a couple skids of the last Red Haven to be "jarred-up" in West Virginia, but don't look for them for a month or so.
  • Blackberries are coming in strong, and will be at all locations.
  • White Peaches - There will be a small number of these sweet beauties at most locations.
  • Nectarines - We will have some nectarines at all locations.
  • Vivaldi Potatoes (a Weight Watcher's Club pick). These delicious yellow potatoes are dug as "New Potatoes", meaning that they are young and tender, rather than mature and hardened off. We advise a simple wash but not a hard scrub or peel, many nutrients, especially minerals, are in or just below the skin.
  • Canary Melons and Christmas Melons - My experience, at market, with these melons is that unless I sample them they tend to get overlooked; once I manage to get one cut up for samples they fly off the table, so please don't pass these up due to their being unfamiliar; they are super sweet and delicious.
  • Garlic - Remember to let it sit for a few minutes, after cutting or pressing, before introducing to heat. The nutritional value apparently just soars during that short wait time.
  • Manar Cucumbers - One never needs to de-seed, peel or salt our baby, gourmet cucumbers. They are also "burp-less", a fact confirmed by numerous customers. We have good amounts for the coming week.
  • Arugula: There is plenty for all markets. It seems to be extra spicy at this time; don't be afraid to take a leaf and try it!
  • Basil - roots on for freshness, no need to refrigerate; place the plant in a shallow amount of water, enough to cover the roots only, and harvest as needed.
  • Blueberries - Winding down, but you'll see a few at most locations.
  • Red Raspberries - We will have some at all locations, the later varieties are now ripening.
  • Sweet Peppers fully ripe, delicious and sweet - red, yellow and orange; we have a steady, if not sufficient supply.
  • White Carrots and Orange Carrots - Always bagged to maintain the quality. Please note that while raw carrots are quite good for you, carrots saut�ed whole in butter and/or oil are the most nutritious way to prepare them. We also advise you to scrub, at the most, rather than scraping or peeling.
  • Our field grown Beefsteak tomatoes, actually BHN 589, the variety in the catalogues best known for its flavor. They are large and beautiful and as with this year's peaches the flavor is superb. If interested you will start to find more of the nice grade-outs at a reduced price.
  • Sungold, sweet orange cherry tomatoes and the very "tomatoey" Dasher red pear tomatoes are in good supply and have come down in price lately.
  • Pink Lady Dried Apples - "Apple Snitz" as the Amish call it
  • Both "Orion" and "Neon" Eggplant, in very limited amounts
  • We will have limited numbers of both our Red Oakleaf and Green Buttercrunch Lettuces.
  • Twin Spring's Hot Pepper Jelly, *Chipotle Ketchup (about out until the new batch is made in a few weeks), Marinara Sauce, Apple Butter and Apple Sauce. All may be purchased individually or by the 12 jar case, for 10% off. You may hit "reply" to this email to let me know to have a case reserved for you.(*There is not enough to reserve ketchup cases at this time, it will be the luck of the draw as to whether you find one of the remaining bottles at any given market).
In addition to the above: We will carry at "OUR OWN" Market Locations:
  • Joe's Sweet Corn, remember only at "Twin Spring Own Markets" and the three Central Markets we attend (Pike Central, Bethesda Central and the new Mosaic Market). If you love this corn as much as I do consider freezing some for the winter; it is surprisingly simple. Just google "freezing sweet corn".
  • Local: Honeylopes (super sweet, greenish/orange, tasting much like a honeydew), Canary melonsCantaloupes as well as Red Watermelons
  • Broccoli, Cabbage, both Sweet and Green Peppers, Lima Beans, Green Zucchini and Golden Zucchini as well as Green Beans and Golden Beans
  • John Stoner will supply us with regular Eggplant as well as long thin Asian EggplantBroccoliHerbsBeetsBasil and Kale.
  • We carry Kime's Tart Cherry Juice, a very powerful natural anti-oxidant.
  • Fresh Hard Pretzels, both regular and whole wheat, baked right down the road in Gettysburg, so they are always fresh
  • Michelle's Granola, handmade and baked fresh in DC
  • Allen's fresh Eggs, both brown and white, from "free walking hens"
  • Twin Springs carries Ed's fresh local Artisanal Cheeses: sharp cheddar, cheddar, smoked cheddar as well as smoked jalape�o; also available are his goat gouda and goat cheddar.
  • Jim Small's Local Wildflower Honey which is, of course, never heated more than necessary to flow during bottling, and which is completely unadulterated, sourced from the hives Jim keeps on our farm as well as other local farms.
  • Maple Syrup and Maple Sugar are available and are tapped and bottled on the Patterson Farm in Maryland.
  • McCutcheon's: jams, some fruit sweetened, ie. no cane sugar or corn syrup, and jellies as well as many other great products created right in Frederick Maryland
  • Baked Goods from the Stonehearth Bakery, also in Frederick, all items are baked "that" morning.
 
 
 
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