Crop Report: Winter 2020

Winter Crop Report Fisher Hill Farm

With the holiday season fast approaching we wanted to get you what we have in stock as of now. We try and provide these as often as we can to help you plan out your shopping and meals.

Let’s start first with turkey. If you would like to have a fresh turkey for your holiday meal this year, there’s still time! A $20 deposit today will guarantee you a turkey for the holiday and get you as close to the weight you would prefer as possible.

CLICK HERE TO GET YOUR TURKEY

If you’re not feeling turkey don’t forget that we have duck, chicken, and stewing hens, too. The ducks roast whole really well or can be broken down into parts. Here’s a how to video on breaking down one of our whole ducks:

Here’s what veggies you can find at our farm pick up and on our tables at the market:

Parsnips

Carrots

Turnips

Yellow cooking Onions

Beets (without greens)

Watermelon Radishes

Potatoes – Red, Yukon Gold, White, and Sweets availalbe

Baby Curly Kale

Cabbage

Broccoli

Cauliflower

Brussels Sprouts

Romanesco

Squash – Spaghetti, Butternut, Acorn, Delicata, Honeynut

Apples

Scallions

Rutabaga

Celeriac

Celery

Kohlrabi

And of course, EGGS!

Like to know where to find us?

Farm Pre-Order Pickup Hours:

Wednesday 3:00pm – 6:00pm

Pre-Order HERE!

Address: 6440 Fisher Hill Rd, Canandaigua, NY 14424

Rochester Public Market

Thursday 7am-1pm

Saturday 6am-2pm

Address: 280 Union St N, Rochester, NY 14609

Brighton Farmers Market 

Sunday 10am – 11:30am

Brighton High School Parking Lot

Home Delivery Via Flour City Bread (And Brighton Market!)

www.flourcitybread.com/collections/grocery

Happy Holidays from The Munsons!

The Holiday Countdown

Fisher Hill Farm Chicken Duck Turkey

What’s on your menu?

2020 is getting closer and closer to a close. Even if this year your holiday party will be smaller than in years past, and no matter what holiday you celebrate this time of year, it will be a great way to usher out one of the strangest years on record.

We would like to thank everyone for their interest in local food. The enthusiasm our shopper have had this year has been awesome, and at time, unbridled! Many people used this year to explore new recipes while they were stuck inside and we were able to learn so much from all of you. Thank you.

As the year comes to a close, we want to let everyone know some menu options available.

  1. Turkey – We have a limited supply of fresh turkey the will be ready for pick up starting 12/19. Follow the link below to put down your $20 deposit to guarantee a fresh turkey for your table. I WANT TO PLACE A DEPOSIT ON A TURKEY.
  2. Duck – They are frozen and will take about 2 days to thaw in the refrigerator. Sizes vary. If there is a specific size you would like us to bring to the market please let us know in advance by calling or messaging us. If we don’t respond we didn’t get your message. Don’t be afraid to message again. We want you to get what you like.
  3. Chicken – We always have a pretty good supply of chickens at the markets with us.
  4. Stewing Hens – Low and slow works best for these. We have posted recipes in the past to use them. No matter what recipe you use, your whole house will smell delicious!
  5. We also have eggs on hand as well, along with lots of winter storage veggies.

This is the perfect opportunity to make a TURDUCKEN!

Not sure what that is? It’s a chicken stuffed into a duck and then stuffed into a turkey. Here’s a video of the legendary John Madden ripping one apart on live national television with his bare hands:

Wondering where to find us?

Farm Pre-Order Pickup Hours:

Wednesday 3:00pm – 6:00pm

Pre-Order HERE!

Address: 6440 Fisher Hill Rd, Canandaigua, NY 14424

Rochester Public Market

Thursday 7am-1pm

Saturday 6am-2pm

Address: 280 Union St N, Rochester, NY 14609

Brighton Farmers Market 

Sunday 10am – 11:30am

Brighton High School Parking Lot

Home Delivery Via Flour City Bread (And Brighton Market!)

www.flourcitybread.com/collections/grocery

Crop Report – End of July 2020

Fisher Hill Farm Sweet Corn

This summer is flying by already! It’s been a busy one, but that’s a good thing. We’ve tried to get our chores done and then spend some time outdoors. Although we wish a little more rain has fallen for the crops, it’s been nice to be able to spend lots of time outdoors in the summer sun. After everything that’s happened with COVID-19, we all need a little time in the sun.

We’ve been able to keep the deer at bay after an early bout with them. They were after just about everything but they certainly seemed to like the summer squash this year! The lack of rain has been problematic but we have solutions for that too with a water truck and irrigation systems. We’ve been able to keep the crops from getting too thirsty and everything looks healthy and green.

Fisher Hill Farm beets with greens

A few major highlights from last week will be back in sweet corn and cantaloupe. Everyone was so happy to see those out last week! This week on our tables at the Rochester Public Market, the Brighton Farmers Market and elsewhere you will find the following crops:

Beets with greens
Cantaloupes
Cucumbers
Garlic
Garlic Scapes
Green beans
Kale
Lettuce
Scallions
Shallots
Spring Onions
Sweet Spanish Onions
Sweet Corn
Summer Squash
Swiss Chard
Zucchini

Chicken and Eggs

Storage Crops:
Potatoes
Onions

We’re looking forward to seeing all our regular customers, CSA pickups, and friends this week. Always glad to meet some new ones too. Be safe, be happy!

Cooking Duck Hearts

Duck Heart Lettuce Wraps - Fisher Hill Farm

We get a lot of questions about our chicken and duck hearts. They aren’t every day table fare and if you’re not used to seeing them it can be an interesting sight.

We have written about them before in a post about yakitori, which is a Japanese chicken skewer. It’s an easy recipe and a good way to get familiar with using hearts as a main ingredient. This works well as a grilled appetizer and the novelty of it is always fun during a gathering or party. You can check that post and recipe out here. 

A lot of our friends have let us know that they buy the inexpensive chicken and duck hearts as a treat for their dog. But they’re not just for Fido! They are packed with protein, Omega 6 fatty acids, Vitamin A, Vitamin B-12, Iron, Zinc, and have a low Glycemic load.

The heavy iron flavor is often times what people are the most deterred by, but a recipe like the following one is an easy way to incorporate the flavor and enhance the other flavors so the taste is homogeneous and delicious.

Duck Heart Lettuce Wraps

This recipe can substitute other poultry hearts such as chicken without altering the recipe.

What You’ll Need

One container Fisher Hill Farm Duck Hearts

Half cup of chopped Celery leaf

1/2 Red onion, chopped

1/2 lemon cut into slices

Soy Sauce

Sesame oil

Korean Red Pepper

Sriracha

Salt, pepper, sugar

Unseasoned cooked, cold white rice

What You’ll Do

You can find us at the following markets!

Rochester Public Market

Thursday 6:30am -1 (June – October)Saturday 6am -2 year roundGet Directions

Brighton Farmers Market

(Special Rules and Ordering Procedure due to COVID-19.)

Click Here to Order

Click here to learn more about the new rulesDuring the Winter (week after Thanksgiving till week before Mother’s Day)Brookside Community CenterEvery Sunday 1pm – 4pmGet DirectionsDuring the Summer (Mother’s day till Thanksgiving)Brighton High School Parking Lot 9am – 1pmGet Directions

Thompson Hospital

In the front parking lot in front of M. M. Ewing Continuing Care CenterJune-October Every Monday2:30pm – 5:30pmGet Directions

Victor Central School

Early Childhood School/District office parking lot

June – October Every Tuesday 3:30pm – 6pm

Get Directions

How to Make New York State Fair Style Chicken at Home

With the fate of the New York State Fair still waiting to be determined we got thinking about the great food that will be missed out on. You can keep deep fried Oreos, what we’re thinking about is the chicken!

There’s something that just tastes better in that chicken. You can go purchase the State Fair Sauce marinade but it just never comes out the same. So we tried a few things and came up with this recipe. The marinade is important, but what’s even more important is the smoke and heat. But don’t worry, we used a simple Weber grill with some store bought charcoal and a piece of maple wood.

First you’ll need a marinade. We made our own Italian Dressing but after trying this out a few times we realized that the marinade isn’t as  important as we thought. So if you want to skip this part and purchase an oil and vinegar based Italian Dressing that will work fine. We chose to make ours because it’s pretty easy and won’t contain any preservatives.

Basic Italian Dressing for Marinade:

1/2 Cup Olive Oil

1/3 Cup Red Wine Vinegar

1/4 Cup Apple Cider Vinegar

1 Tablespoon Honey

1 Tablespoon Kosher Salt

1 Teaspoon Dijon Mustard

1 Teaspoon White Sugar

1/2 teaspoon of the following: Dried Oregano, black pepper, garlic powder, onion powder

(Optional is fresh thyme and mint, rough chopped)

If you put all of this in a jar or tupperware you can give it a good mix. Let it sit at room temperature for an hour. We made double this recipe to use what we didn’t pour over the chicken for a pasta salad as a side.

How to Make New York State Fair Style Chicken

The Chicken Part

Cut a whole chicken in half. Don’t trim any skin or fat it’s not necessary. Just split it in two and put it into a one gallon ziplock bag.

Pour in enough Italian Dressing marinade to almost cover the chicken. Then arrange the two halves so the bag can lay flat. This will effectively submerge half of the chicken at a time. Put it in the fridge (*pro tip: put the plastic bag into a tupperware or on a sheet tray just in case someone accidentally pokes a hole in the bag. You and your fridge will thank us later!)

24 hours in the marinade is what the goal is. Flip the bag over to submerge the other side of the chicken every 8 hours.

The Grill Part

Get your charcoal started by a chimney and let them get hot. Once they’re red hot, place them on half of your weber grill. We got a large piece of maple from a neighbor and used that. We butted it up against the coals to provide extra smokey flavor. But if you don’t have a large piece of maple, you can purchase smaller ones. Make sure you follow the directions on the package.

IMG_20200613_161922

Once the coals and wood is in place, rotate the grill so the part that was over the coals is now not over the coals. Once you take the chicken out of the marinade, let it drip dry while you get the fire going. Once the grill is ready, place the chicken on the grill skin side down, but NOT over the coals. Make sure the damper is wide open and close the lid.

Keep close. With the oil and fat with the chicken there’s always the chance that it’s dripping on the coals and you need to put it out. You can always put a tin of water underneath the chicken to make sure it doesn’t catch. But if you don’t line it up right it can catch anyway.

At the 30 minute mark, flip the chicken. Put the lid back on and close the damper half way. Let it go for 45 minutes.

Open up the lid. The wood should be burnt out and the coals should be hot but not red not anymore. Put the chicken directly over the coals skin side down and put the lid back on for 10 minutes. Then flip the chicken and open the dampers. Let it smoke another 30 minutes.

IMG_20200613_162334

The best way to know if your chicken is done is to use a thermometer and get an internal temperature of 165 degrees. But once the meat starts pulling away from the bone it’s usually close.

Let it rest for at least 10 minutes if not longer before eating. We served our with pasta salad. It’s really good that day. But somehow ten times better the next day, cold out of the fridge.