TWIN SPRINGS FRUIT FARM GROWING BETTER SINCE 1980
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For what's at market this week see the bottom section.
For times and locations please
White Peaches
We are now in the midst of picking the last two varieties of those subtle and super sweet white peaches, Snow Giant and September Snow. You will be seeing these beauties, quite large ones in fact, for a couple of weeks, perhaps even beyond the last of the yellow freestone varieties. As with the wonderful Zephyr Nectarines these strains are, of course, white inside, meltingly soft and super sweet. A slight astringency to the Snow Giant adds a tangy accent to the basically low acid white flesh.
A similar variety, September Snow, is even a bit later than the Snow Giant, both are very large, but do not suffer in any way from the size. The largeness is bred into the genetics rather than a result of excess water, as are some varieties offered in chain stores. We don't irrigate these peach trees, reserving our limited supply of water for crops like berries, all sorts, as well as many field crops such as tomatoes, peppers, carrots, brussels sprouts and many others.
Grilled White Peaches with Cinnamon Butter
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Ingredients
1 stick unsalted butter, at room temperature
1 tsp. cinnamon sugar
2 Tbs. granulated sugar
Pinch of salt
4 firm, ripe TSFF Snow Giant or September Snow white peaches, halved and pitted
Canola oil, or similar
Mint leaves, for garnish |
Directions
In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.
Lacking access to a grill these may successfully be done under a broiler, perhaps four or five inches away from the heat source.
A dollop of vanilla ice cream, or simply heavy cream would be worth a try. |
Recipe courtesy of Bobby Flay (although he doesn't really know about my use of it).
Magness Pears
While searching the internet, source of all truthiness, looking for something about this wonderful, seldom seen, piece of fruit, I noticed a number of sites which claimed that the Magness Pear was an heirloom variety. Well I have been under the, perhaps, misapprehension that the variety was developed by a doctor Magness, right at the Beltsville Ag Station, so in looking further I found this:
"The Magness pear is a soft, juicy dessert pear almost free of grit cells. Introduced by the USDA in the 1960's, it was named in honor of Dr. John R. Magness, long-time director of the USDA's apple and pear breeding program. Medium to large slightly russeted fruit, buttery, rich flesh with honeyed juice, ruddy yellow when ripe, with a highly perfumed flesh of the very best quality. Insect damage seems to be reduced in this variety due to thicker fruit skin. Magness pear is very disease resistant, especially to fire blight. Needs a pollinizer."
So I guess that we had it right all along when we discovered the variety many years ago and put in our first planting, with which we had a lot of trouble. The most recent, relatively, planting was on a dwarfing rootstock; and we have the best crop ever. While we don't have a huge crop the pears are as pretty as a Magness can get, not bright yellow like a Bartlett, they are kind of a tan or "russet" color, as it is called in the trade. A bit more mellow than the extreme russeting which Bosc can exhibit, being quite smooth with a greenish to tan skin, often with a bronze blush where the sun hit the fruit.
Don't expect them to turn a bright color; the pears will have to be gently squeezed to detect when they are ripe and ready to eat. The Magness is a cross between two great varieties, both of which have their shortcomings. Seckel, a wonderful, superbly sweet, but tiny, pear, never seemed to "take off" in the U.S., perhaps due to its diminutive size. The Comice, a fine European pear, is unfortunately very susceptible to "Fire Blight" a scary, orchard destroying bacterial infection, which we once had in our planting of Jonathan apples; which, by the way, goes to explain why you seldom see Jonathan anymore. We had to pull out the whole orchard, and burn it, away from any fruit trees. Needless to say we never replanted the variety.
But, back to the Magness; the good doctor was looking to breed a fine pear with the rich flavor of both the Seckel and Comice, but without the faults exhibited. He did a fine job, as the Magness is pretty large, and the tree is very fire blight resistant. The flesh, when sufficiently ripe, is meltingly sweet, soft, grit free, and delicious. The tree does, however, have some drawbacks, which is why it is seldom found.
As it happens, the variety wants to bear biennially, meaning that it will often have a huge crop of little pears one year, and the next it may put on only a handful of overly large pears, not a financially viable trait. While you can go out and hand thin some fruit in the "heavy" crop year, it isn't easy, and not always very satisfactory. We've known more than a few growers who raised them for a number of years, only to pull out the orchard after a couple of especially tough seasons.
We have our small planting as we just love the fruit, and figure we can afford, thank you, to put aside enough ground to raise a few. Another reason why few growers raise pears is that you want to get a return on what is now a large investment, putting in a modern high density orchard, and pears just want to take their own good time growing, the tree itself, not the pear. The old adage heard around here, Adams County, Pennsylvania, is "plant pears for your heirs". The slow growth habit of pear trees is one of the reasons why we, and other growers, plant trees upon which the scion, or varietal wood, is grafted onto dwarfing rootstock. For some reason the pear and peach breeding industries are having a great deal of difficulty coming up with good dwarfing rootstocks, whereas there are a plethora of good versions for apple trees. We have, however, a pretty successful version, at least this year, of dwarf Magness.
Apple Varieties
You can always see below to find out just what we expect to offer in any given week, but with the caveat that farming is unpredictable, to some extent; weather is out of our control, as are some other factors. So please forgive if we get something wrong in this newsletter, which is written a bit in advance, and may be "off" in some fashion.
At this time we are working with a crew short a few pickers; there just aren't enough laborers to go around anymore. Despite the hysteria over undocumented workers, there simply aren't that many people entering the country that way. I've read that about the same number of people are leaving as arriving, and consequently there is a great shortage of help in the fields and orchards of this country.
While we check the documentation of anyone we hire there is a draw upon the whole farm labor force when there aren't sufficient numbers to fill the jobs available; and we all are aware that the average american won't do the jobs which require long days of often hard work in what can be very uncomfortable weather. We love and appreciate the hispanic workers, especially those who choose to stay with us.
Which brings me to why I began this discussion in the first place; sometimes we just can't get everything done. Something may have to go unharvested to accomplish another task. This week the guys planted 5000 strawberry plants, and the same amount will have to go in the ground next week, all while trying to get apples, peaches, plums and nectarines picked, not to mention tomatoes, lettuce, arugula, peppers and on and on. Fifty to sixty hours is the norm at this time.
Many of those we employed this summer have moved on to harvesting apples at larger orchards which pay by the "piece" rather than by the hour. Believe me, I've been there, having picked apples for others, "back in the day" just for the experience; when young and strong you can make a lot of money in a few short weeks during apple season by picking fruit and being paid by the bushel. Our crops are picked only by the hour, but we pay an incentive bonus, in other words a temporary raise to be paid at the end of apple harvest, when the last Goldrush comes off the tree, to encourage pickers to stay with us through that period.
Why don't we pay by the bushel?, you may ask. Well we care too much about quality, ripeness, and getting our crops in with little or no damage. If you give a picker pay for only harvesting things rapidly you will get uneven results. We want a picker who will go through an orchard and pick only the ripest peaches or apples, rather than risk getting a lot of green or damaged fruit. At this time we are paying a price, in the lack of help, for being so picky "so to speak".
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One gorgeous day after another!
Let's enjoy it while it lasts.
Come on out and support local farmers,
Aubrey, for everyone at Twin Springs
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WHAT'S AT MARKET THIS WEEK
HERE IS A LIST OF WHAT WE EXPECT TO CARRY AT ALL LOCATIONS THIS WEEK.
Snow Giant and September Snow White Peaches - As described above, these two varieties are the end of the season for peaches at Twin Springs Fruit Farm.
Zephyr, White Nectarines - We will have plenty for the next week, perhaps even two.
Tomatoes - Our Beefsteak tomatoes are back to "coming in" strong, and it remains true that we have an abundance of discounted tomatoes, generally with rain induced "Cracking" around the shoulder at the stem end, a portion often discarded when prepping them. You may lose 10% of the tomato, and yet pay half the price, for the same tomatoes as we put out at full price.
Yellow Freestone Peaches - Are still coming in strong, but will only be around for about one more week, perhaps even into the second week from this weekend. While we are now picking the very last of the Laurol, we are starting to harvest the last two varieties, Victoria and Encore; both are wonderfully sweet and meltingly delicious.
Canary and Christmas Melons are abundant, sweet and to die for. Try halving and seeding one, then putting in a big spoonful of high quality vanilla ice cream. (This is one of which I can only dream, due to my sugar concerns, but for those of you who can do it - have at it, while the season is still upon us.)
Magness Pears - As discussed above, we will have them while supplies last. Don't miss these!
If they become as popular as I think they will be it could be a small window of opportunity to get ahold of them.
Sweet Peppers - The field peppers, orange, red and yellow, are coming in strong; and we are making them as inexpensive as they ever are, appropriate for the peak of the season. It may be time to roast some and freeze them for use in the winter.
Yum Yum Mini Peppers - Red, orange and yellow, these little beauties are miniature versions of large bell peppers, only they aren't as they possess a different and stronger flavor, and are quite sweet.
Apple Varieties - Honeycrisp, of course, still dominates amongst the seven or so varieties we are now harvesting, but Crimson Crisp was giving it a run for its money on Wednesday at Mt. Vernon, it being the hardest, and therefore crispest at this time, while also having a distinctive tang; great for those who like a bit of tartness in their apples.
New this week is the Crimson Gold, which I promised last week, but which wasn't quite ready. Red Cortland, Jonamac, two Galas: Buckeye and Star, will remain available, both great sweet munching apples. An early Fuji, Daybreak, our own patented variety, appears to be ready for the first run-through of the many "spot pickings" we will be making, to pick only the finest examples as they color up and ripen. At this time I would cook with the Jonamac and Cortland, looking first amongst the discounted fruit.
Shallots - We have a nice crop this season and should have them for many weeks. Some of the first of these slipped through with moisture problems, but we are getting into ones which were better cured, and are therefore in better shape.
Heirloom Tomatoes - Purple Cherokee and German Slicers; these are both terrific varieties, with superb flavor. On Tuesday I chopped up a few pounds of each (cutting out the inevitable cracks) in separate batches, all the better to compare the finished product, put them in my trusty "NEVER BURN SIMMER POT" from Chef's Tool Catalog and cooked them down by at least half. Along the way I added some fresh oregano as well as both whole and freshly ground anise seed, Lyn's favorite addition to tomato sauce. Near the end I used my trusty immersion blender and made short work of incorporating the seeds and skins, for their high nutritional value. When cool I poured the sauce into 1 pint, screw top, plastic freezer containers. Each year I can pull these out to be used as a base; tonight I plan on baking a farmers' market chicken in another batch I just cooked down this morning.
Red Raspberries - We are picking fewer, but they will still make it to market, in lower numbers, but until we get a real freeze; may that still be a ways off.
Arugula - There are new rows beginning to mature and we will have plenty at all locations.
Bok Choy - Arturo says we will be back to having plenty for all markets.
Garlic - Our fine variety named German Hardneck. A reminder, in Jo Robinson's book "Eating on the Wild Side", she sites research which demonstrates that for maximum nutrition, when using garlic that you will be cooking, it is best to crush, press or dice it, let it sit for ten or so minutes, then introduce to heat.
Basil - The perfect companion to tomatoes, our freshly harvested Genovese Basil is available, in good numbers this week. They are living plants with the roots left in place. Don't refrigerate these, just treat them like cut flowers by putting them in an inch or so of water on the windowsill; they will actually grow a bit if you don't use it all up right away. It may be best to strip off a few lower leaves as they will turn black if left sitting in the water.
Cherry Tomatoes - We will have quite a few of the super-sweet SunGold cherry and the very "tomatoey" Dasher, baby pear tomatoes at all locations, now retailing for $4.00 a pint or a quart for $7.00, a dollar savings.
Manar Cucumbers - Cucumber numbers are about perfect this week.
Watercress - We will have just a few Watercress plants; as with our Basil and Lettuce it has the roots left in place. While the Basil is best left out of the refrigeration both cress and lettuce should be stored in the fridge with roots left in place, in a plastic bag, to prevent drying out.
Vivaldi and Red Norland Potatoes - Both just dug as "new" potatoes, small, tender and delicious.
Onions - Both our red onions and sweet onions will be available for the foreseeable future.
Lettuce - There will be some of the very popular Green Butter-Crunch, as well as just a few Red Butter-Crunch. Remember, we leave the roots in place, which makes it keep for an unusually long period; don't remove the roots, just refrigerate in a bag.
Carrots - Our carrots are available in 2 pound bags for the orange ones. One pound bags will have two additional colors: yellow and white.
Pink Lady Dried Apples - Very popular as a good-for-you delicious snack, our dried apples have no sugar or preservatives added; many commercial ones use sulfites as a preservative.
Twin Spring's Own Products - Jarred Peaches, Hot Pepper Jelly, (Chipotle Ketchup is temporarily gone due to the big "give away"), Marinara Sauce, Apple Butter and Apple Sauce. All may be purchased individually, or by the 12 jar case, for 10% off.
Speaking of the Marinara Sauce, I had yet another customer on Wednesday, at Mt. Vernon, say just how good our Marinara Sauce is.
Discounted Produce - While we have always offered this at most markets, especially my two, for some reason, Mt. Vernon and Takoma, where they sell like hotcakes, I have seldom mentioned that we send some nice #2 quality fruits and vegetables, where appropriate, at about half price.
Be assured, however, that anything in good shape left at the end of the day goes to gleaners, whether "down there" or "up here", where we send a skid of stuff, weekly, to SCCAP (South Central Community Action Program's Pantry).
In addition, we will offer the following products at OUR OWN Markets, where we are the sole vendor, all of which are open to the general public, excepting Goddard Space Flight Center.
Sweet Corn - Joe's sweet corn, usually there is the choice between white and bicolor varieties, will be available for about a month longer. It may be time to consider freezing some for this winter. I'm just sayin', we're all going to miss it when its gone!
As mentioned above - our own Canary and Christmas Melons
Broccoli, Cauliflower, Cabbage, Fennel, Leeks, both Green and Golden Zucchini, as well as Summer Squash, Eggplant, Spring Onions, Green and Golden Beans, and Kale
Herbs - Rosemary and Thyme will be available from John Stoner.
Freshly bunched cut Flowers - at certain locations, by Lois, in Lancaster County
Tart Cherry Juice - a very powerful natural anti-oxidant food - AKA "The healing fruit", which is especially helpful at lessening the aches and pains of arthritis (For use as a sleep aid try 8oz. about 2 hours before bedtime)
Fresh Hard Pretzels - both Regular and Honey Whole Wheat, locally produced.
Michelle's Granola - Handmade and freshly baked in the DC area
Allen's fresh Eggs - Raised right outside Gettysburg, both brown and white, from "free walking hens". Delivered fresh to us every Wednesday.
Artisanal Cheeses - Twin Springs carries Ed's fresh local: Sharp Cheddar, Cheddar, Smoked Cheddar as well as Smoked Jalapeņo; also available are his Goat Gouda and Goat Cheddar.
Local Wildflower Honey - Jim Small has kept us supplied with his pure, raw honey, much of it drawn from hives kept year-round at our farm.
Maple Syrup and Maple Sugar - tapped and bottled on the Patterson Farm in Pennsylvania.
McCutcheon's Products - We carry an extensive line of their 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 Stonehearth Bakery, also in Frederick, all items are baked "that" morning: Baguettes, innumerable kinds of fresh breads, both sliced, and unsliced, as well as croissants, scones and cookies.
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