Our Strawberry fields are still bursting with berries and Pick Your Own continues on a per day basis–check our facebook page to see if PYO is open on the day you want to come. On weekdays, the Strawberry fields are accessible by a lovely 10 minute walk via our shortcut through the woods. On weekends we have a free hayride running on a loop that starts at 10am.
Don’t forget to bring water, sunscreen, bug spray if the bugs like you, and wear farm-appropriate clothes and shoes! Again, as always with our PYO crops, please check our facebook before you head over. We’ll update our facebook page with up-to-the-minute PYO info. You don’t need an account to see our page–this video explains how.
Strawberry Balsamic Pies
from Bushel + Crumb
Starting Thursday, we’ll have Strawberry Balsamic pies from Bushel + Crumb available for sale at the Farmstand. This pie really lets the summer’s first, glorious fruits shine. The slight tang of the balsamic really brings out the berries’ sweetness.
We’ll also have some slices of Strawberry Balsamic pie (made with our own Strawberries!) for sale at our Summer Solstice Pizza Night on Friday, so if you’re not ready to commit to a pie, stop by for a slice on Friday from 5 – 8pm.
Recipe Corner: Garlic Scapes
What’s a Garlic Scape? We get that question a lot this time of year! The Scape is the unopened flower bud and stalk of the Garlic plant. The whole thing is edible (& delicious!) and they’re a short-season, early summer treat. The Scape tastes just like regular Garlic, although they are milder than fully-mature, cured Garlic, and you can use scapes any way you use Garlic cloves. We have some favorite ways we use Scapes:
- Minced and sautéed in oil and/or butter with Kale and a splash of lemon juice.
- Chopped into Garlic Scape Green Goddess salad dressing. And if you just don’t happen to have the orange muscat vinegar called for in the recipe (we’ve literally never heard of that kind of vinegar before), white wine vinegar or even apple cider vinegar does just fine.
- Roughly chopped Scapes added to scrambled eggs is also a favorite. Put them in the pan first and let them cook with the butter/oil and soften for a couple minutes before you add the eggs.
Friday night we’re having a Summer Solstice Pizza Party!
Come hang out, eat delicious wood-fired pizza and some insanely good Strawberry Balsamic pie from Bushel + Crumb, drink tasty Shovel Town beer, and celebrate the longest day of the year with us! We’ll be making pizza and serving beer from 5 – 8pm and we’ll have Cheese, Pepperoni, and our seasonal specialty topping with be Squash Blossom & Garlic Scapes. Beer list TBA.
We love Pizza Nights on the farm and we hope you’ll come hang out with us. If you can’t make it this week, our next Pizza Night is on Friday, July 19th from 5 – 8pm.
This summer we’re partnering with the lovely Kristen Keaney of Be Well & Rise to offer a series of yoga classes for adults, kids storytime & yoga classes, and kids nutrition & yoga classes.
Tickets are available from Be Well & Rise. Here’s the upcoming schedule:
- June Farm Storytime & Yoga(for kids), Wednesday 6/26 at 10:30
- July Farm Yoga (for adults), Saturday 7/20 at 9am
- July Farm Storytime & Yoga (for kids), Wednesday 7/24 at 10:30