NEWS FROM TWIN SPRINGS FRUIT FARM


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

     Should anyone know of someone who would like to help us at the Sunday Dupont Circle market, or at the Wednesday Mt. Vernon market, for the next few busy weeks, please hit reply and let me know. Honest, hardworking, focused individuals only, please; it can get pretty intense out there. Pay and a 30% discount for purchases is standard.
 
HONEYCRISP!

     The first of the long awaited HoneyCrisp are currently being Spot picked and will appear at all locations for quite a few weeks. The crop looks good, having a little of the "spotting" which is one of the main drawbacks for those who choose to grow this challenging apple. Jesse just sent me the above picture of one ready to be picked.
     The variety comes out of a program from the University of Minnesota, which has now made millions from the patent it received in 1988. It began development many years ago and was designated MN1711 as far back as 1960. 
     The variety kind of sat on the shelf for years, and was even slated to be discarded, as are many of the attempts breeders have created. Let me interject that it is what is known as a cultivar, which means that it was cultivated, or designed, by a process of consciously crossing many varieties to come up with what will, after years of trials, be a "killer" new variety, worthy of a patent, therefore there is no GMO involved in its development, nor in anything we grow or sell.
     Not until 1991 was HoneyCrisp released to growers, through various nurseries, including our very own Adams County Nursery, who also market our patented variety Daybreak (i.e. early) Fuji, which is being harvested at this time. While the patent lists Macoun and Honeygold as the parents, genetic testing has actually proved otherwise, listing Keepsake, also from the U. of M. as the primary parent, with other strains as additional sources of genes. Looks like things got away from the breeders up there, but the results speak for themselves.
     I offered them on Wednesday at the Mt. Vernon market and placed the crates out front right next to the Zephyr nectarines which I raved about last week; and had the thought that perhaps I had the two best things Twin Springs grows right there in front of me. Of course at a different time of year something else may present itself to me as the best thing we raise, or perhaps it's just dementia setting in, nonetheless you oughtn't to go to market without sampling both. 
     Needless to say HoneyCrisp have taken off as the most popular new variety in decades, and for good reason. It has the perfect combination of sweetness, firmness and tartness, making it an ideal fresh eating apple. One key to its eating excellence is texture, which has been described as an explosion of juice when the fruit is bitten into. As it turns out the variety has an unusual quality that produces this wonderful phenomena; the cells of the flesh are larger than in most apples, giving up their juice much more readily than other varieties.
     While we currently have a couple of wonderful Gala cultivars, and are starting to harvest our beloved Daybreak Fuji as well as the tangy Jonamac, best for cooking at this time, HoneyCrisp are going to outsell all others 5 to 1, in my experience.

RED RASPBERRY SALE!

     I have heard that there are customers doubting whether all the raspberries we are selling can truly be raised by Twin Springs, "surely raspberries are over by now". Let me assure you that we have varieties which will carry us right up to frost. It seems that breeders have also done their homework with these, ever popular, tasty and nutritious berries. Jo Robinson points out that they are high in a rich mix of antioxidants as well as being remarkably high in fiber.
     Due to being "long" on raspberries at the present time I'm going to announce a sale, primarily on whole flats of the berries. The berries are ripening quite fast at this time, probably because we are actually getting some very warm days. In Jesse's below picture you can get a good idea of just how many are ripe at this time!
     A flat consists of 12 half-pints, and at the price all this season, $5.00 per 1/2 pint, would have gone for $60.00; at this time, for the week covered by this newsletter (September 5th - 12th), we will offer them at $3.00 per 1/2 pint, if purchased as a whole flat, therefore only $36.00.
     We will also continue our current sale price, started last weekend after the newsletter went out, of selling them for $4.00 per 1/2 pint, with two halves, or a full pint for only $7.00.
     I would expect, with the current popularity of smoothies that many customers will want to freeze many small batches to add throughout the "off season". The below instructions are pulled from The North American Raspberry and Blackberry Association; I also have a LINK here to another site with instructions. The only thing I would add is to use a really good freezer bag; such as the ones mentioned in Cook's Illustrated, Ziploc Brand Double Zipper Gallon Freezer Bags with the Smart Zip Seal. If using smaller sizes, say sandwich bags, I suppose you should consider double bagging or perhaps locating small plastic containers for their added protection.

Freezing Raspberries & Blackberries
  • Select well-colored berries that are fully ripe. Avoid leaky, mushy, or discolored fruit.
  • Before freezing, remove any berries that are immature, moldy or discolored.
  • To wash berries, place in a colander and submerge two or three times in a sink full of cold water. Drain well.
Dry Freezing (unsweetened):Use this if you want separately frozen berries (rather than a solid block). This method works best if you do NOT wash the berries. If you do wash them, be sure they drain well; consider placing them on an absorbent terry cloth towel and patting very gently before freezing.
  • Place the fruit in a single layer on a cookie sheet or baking tray (with raised edges).
  • Place the cookie sheet into the freezer, keeping it level, and freeze until the fruit is solid. This usually takes a day or less. Avoid leaving the berries uncovered for more than a few days to prevent desiccation (freezer burn).
  • Remove from the freezer and transfer the berries into plastic freezer bags or other freezer containers. If using bags, extract as much air as possible before sealing. You can do this by using a straw and sucking the air out of the bag.
  • Seal the container, label it and return to the freezer until needed.
  • Try to use the berries within 6 - 8 months. 
Dry Pack Freezing (unsweetened)

Similar to dry freezing, but berries are more likely to stick together in clumps. Instead of spreading on a cookie sheet to freeze, put the fresh, unfrozen berries directly into freezer containers or plastic bags. Remove air from bags. Leave 1/2 inch headspace in other containers for expansion. Label and freeze. Try to use the berries within 6 - 8 months.

 

We hope you have a "Berry" good weekend
(Sorry I couldn't resist that old chestnut)
Aubrey, and the hard at work crew.

Here is a list of what we expect to carry at all locations this coming week:

  • Zephyr Nectarines - super sweet and delicious!, available for perhaps two more weeks, hopefully.
  • Freestone Yellow Peaches - We hope to have them for at least two more weeks. The final variety, Victoria, is still quite green.
  • Bok Choy - It's back! Great stir fried or steamed; it can be added to soups and stews for a flavor and nutrition boost.
  • Red Raspberries - Please see the above write-up on the sale.
  • Blackberries - are coming in strong, and will be at all locations.
  • White Peaches - There will be a good number of the Snow Giant - sweet beauties at all locations; as with many varieties this year they are large and fantastic.
  • Apples - HoneyCrisp, Daybreak Fuji, BlondieGala and Jonamac
  • Vivaldi Potatoes (a Weight Watcher's Club pick) We advise a simple wash but not a hard scrub or peel, many nutrients, especially minerals, are in or just below the skin. We are now bagging some of the medium Vivaldi, but "1sts" rather than "2nds". They are priced at $7.50 for a 5 pound bag, which is approximately $1.50 per pound. The loose, mostly smaller, are priced at $1.99 per pound.
  • Canary Melons and Christmas Melons - Super sweet with a melting, soft greenish-white flesh, these babies are superb, and not to be missed.
  • Shallots are especially good this year. For some reason this minor crop is really "near and dear" to both Michael and Jesse. Often a bust, yield wise, this year's crop is quite large and of extra high quality, not being plagued by the moisture problems so often seen in past years.
  • 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 plenty at this time, thanks to the new greenhouse.
  • 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 - The next planting is mature enough to market, but there is a small supply which is bound to sell out early, because these "roots on" plants are new to us and seem to get sold out much faster than anticipated.
  • Sweet Peppers - picked fully ripe, are delicious and sweet - red, yellow and orange; we have a good supply at this time. Try halving or quartering them, coating with olive oil and roasting till charred; place in a paper bag to steam, to loosen the skin, which when cool can be removed.
  • White Carrots and Orange Carrots - Always bagged to maintain quality
  • Heirloom Tomatoes - We have lots of both the German Stripers and Purple Cherokee
  • Our field grown Beefsteak tomatoes are coming in strong, and there are some beautiful discounted ones available.
  • Sungold, sweet orange cherry tomatoes and the very "tomatoey" Dasher red pear tomatoes are in good supply and have come down in price lately; we never, lately, seem to have quite enough of the Sungold.
  • Pink Lady Dried Apples - "Apple Snitz" as the Amish call it
  • We will have some of our Red Oakleaf Lettuce, but will have plenty of the new Green Buttercrunch Lettuce.
  • Twin Spring's Hot Pepper Jelly, *Chipotle Ketchup (temporarily out of stock), Marinara SauceApple 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.


 

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).
  • Our Canary and Christmas melons along with local Cantaloupes and Red Watermelons
  • Broccolini, Broccoli, Cabbage, both Sweet and Green Peppers, Sweet Mini-Peppers, Lima Beans, Green Zucchini and Golden Zucchini, Cabbage, Pickling Cucumbers, Mini patty-pan squash, Okra, as well as Green Beans and Golden Beans, Eggplant, Asian Eggplant, Herbs (Basil, Mint, Thyme, Rosemary and Parsley)Beets 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 (especially tasty at this time, tasting similar to Cabot's 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 
  • Maple Syrup and Maple Sugar - 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.

 

 
or add a friend's email address to bug them about going to market to buy local stuff!