I have been canning pickled beets, relish, jams and jellies for several days. Barrie has been irrigating the fields and tending the vegetables as well as pulling honey from our hives. There is always much to do on a farm but the end result is rewarding.
Although we lost a couple of beehives this year, the bees have done very well. Pretty soon, we will stop removing honey so the bees will have stores for winter. Customers often ask if we will have honey year-round. Once we sell out, there will be no more until next summer.
There are only eight regular weeks left for the Farmer’s Market. Saturday, October 2nd, we will have Family Fall Fest. We have some fun family activities planned like pumpkin painting, face painting, Corn Hole and more. There will also be a special Thanksgiving Sale on Saturday, November 20th and our Second Annual Christmas Sale on Saturday, December 11th. Mark your calendars and watch this column for more details in upcoming weeks.
This week at the Boyle County Farmers Market
Locally grown: apples; butternut squash; corn; eggplant; green beans — several varieties; green tomatoes; herbs, fresh; melons; okra; patty pan squash; peaches; peppers — banana, bell, jalapenos; pie pumpkins; potatoes; tomatoes — heirloom, cherries and regular slicers; squash — yellow, summer and zucchini; and radishes.
Also available: fresh eggs; local honey; and comb honey.
Local meats
Pork: pork breakfast sausage — mild, medium and hot; Cajun sausage; chorizo sausage; Italian sausage — sweet, zesty; Canadian bacon; cured, sliced bacon; unseasoned ground pork;ribs, roasts and chops; ham and shoulder steaks.
Lamb: roasts; chops; ribs; fries; ground; whole or halves.
Beef: roasts; steaks; ribs; cubed; ground; and fries.
Homemade (some baked goods available Saturdays only): breads and rolls — sourdough, white, wheat and rye; cranberry wheat; cinnamon-raisin rolls; raisin bread; fried apple pies; jams; jellies; and relish.
Apples: Did you know?
Many apple varieties are grown successfully in Kentucky. Here are a few to be watching for at the market this year:
September:
** Gala — crisp and juicy; best for snacking; loses flavor when cooked.
** Jonathan — sweet flavor; good for snacking but can be used in salads or baked dishes.
** Golden Delicious — mellow and sweet; can be used for pies, cakes, applesauce and apple butter.
** Red Delicious — sweet with shiny, crimson skin; best for snacking; loses flavor when cooked.
** Honeycrisp — sweet and crisp; best for snacking.
October:
** Goldrush — crisp with flavor that continues to develop over time; great keeper; exceptional for cider, pies and eating fresh.
** Granny Smith — crunchy when fresh; soft and juicy when cooked; all-time favorite for pies and baked desserts; stores well.
** Fuji — sweet and crisp; great for snacking as well as cooking and baking; has excellent shelf-life.
** Winesap — crisp and juicy; great snack apple; excellent with wine and cheese or added to salads; long shelf life.
Apple Salsa with Cinnamon Chips
From Elizabeth Gray’s “Elizabeth’s Garden”
2 medium apples, chopped
1 cup chopped strawberries
2 medium kiwi fruit, peeled and chopped
1 small orange
2 tablespoons brown sugar
2 tablespoons apple jelly, melted
8 flour tortillas
1⁄4 cup sugar
2-3 teaspoons cinnamon
Salsa: In bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1 to 11⁄2 teaspoons; squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar and jelly.
