Hours for Pick Up:
Please make sure you are picking up your veggies in a timely manner. We close promptly at our closing times. Thank you.
Thursday - 3:00pm till 7:00pm
Friday - 11:00am till 7:00pm
Saturday - 9:00am till 1:00pm
A BIG thank you to everyone that came out to Picnic in the Fields and the Golf Tournament this past weekend. The money raised will help the non-profit Homefields with building and machinery expenses on the farm. Thanks for all of your support!
Pumpkins are back in town!
We added a touch of Fall to the distribution area this week. Feel free to take pictures at the straw bales and with the pumpkins.
If you take Donnerville Road to Letort Road coming from Washington Borough area you will eventually get to a bridge that is closed down because of construction. Please take 999 (Blue Rock Road) till you get to the light at North Duke Street, which you will take a right onto, and then take a right at the stop sign onto Letort Road, the farm will be on the left hand side.
PYO - Red Yard Long Beans - Located in the Fields
There is no limit on the Red Yard Long Beans, take as many as you want. Many beans are out in the field ready for picking! The small skinnier ones are good raw or cooked and the fatter longer ones are best cooked.
PYO - Sunflowers - Located in the Fields
Your last chance for picking sunflowers! This is a second planting of sunflowers placed a short distance from the PYO Field. It is nicely mowed around these sunflowers and don't be afraid to step in the field because we are done harvesting from that area. See location of sunflowers on the map below.
Pets Not Allowed at Farm
PYO Field - Herb of the Week
Italian Herb & Cheese Bread - Great for sandwiches or pasta and soup! - $5 a loaf
- Pumpkins - storage: last awhile if put in a cool dark space but will do fine on a porch for a few weeks.
Cooking: all pumpkins are edible but the Jack-O-Lantern and larger varieties can be stringy. The smaller and squat pumpkins are best for cooking. If you use the pumpkin as a Jack-O-Lantern and set it outside do not use for cooking. The seeds are amazing to cook with so don't wast the seeds!
- Potatoes - storage: keep potatoes in refrigerator or in a cool dark area of your home. Potatoes have always lasted a very long time for me in my refrigerator.
- Pawpaws - storage: should be put in refrigerator to last longer. If really soft it should be eaten in 2-3 days. If hard wait until it is soft and has dark brown colors on the skin.
How to eat: cut the pawpaw in half, scoop in the inside fruit out with spoon, do not eat skin or seeds. Can be eaten raw. Has a mango/banana flavor. Throw your seeds outside once you are done because pawpaws are native to PA.
- Asian Pears - storage: keep in refrigerator drawer set to fruit selection. Can last many weeks.
1. Preheat oven to 350 degrees with the rack positioned in the middle.
2. In a 8x13 casserole dish, add the sliced pears, lemon juice, sugar, flour and cinnamon. Mix until ingredients are combined.
3. In a large bowl, add all the topping ingredients together and mix until ingredients are combined and form small lumps.
4. Pour the topping mixture over the pears and spread the mixture evenly.
5. Place the casserole in the center of the oven and bake for 30 minutes.
6. Serve warm with a scoop of vanilla ice cream.
- Zucchini - storage: store in a plastic bag in the crisper of your refrigerator and use within one week. For longer storage, cooked summer squashed can be frozen and added to soups in the winter months.
- Arrange eggplant cubes in a single layer on a paper towel lined baking sheet. Sprinkle the eggplant cubes with ½ teaspoon of the kosher salt and allow to rest for about 15 - 20 minutes until moisture beads on the eggplant. Pat dry with paper towels. Remove the paper towel from underneath the eggplant and preheat the oven to 425ºF.
- Drizzle the olive oil over the eggplant and sprinkle with the remaining salt and pepper. Toss to make sure that the eggplant is coated completely.
- Roast the eggplant until just fork tender, about 25 minutes
Remove the baking sheet from the freezer and place the eggplant cubes into freezer-safe containers and freeze for up to 3 months.
To use, remove from the freezer and allow to thaw overnight. Then, reheat and serve or use in other dishes.
Enjoy the Fall Weather,