We took a look at how many views they got, how many times they were shared, and comments received. We always appreciate it when we hear how you’re keeping up with us on our website. We all lead such busy lives but it’s important to feel connected to your community and your food!
Plus we couldn’t resist a good end of the year countdown list!
Re-read this post from Phillip and take perspective on the things that truly matter in life.
Happy holidays to everyone out there. We appreciate your friendship, kindness, business, and connection every day and we hope we never take any of that for granted. Everyone that visits with us is an integral part of this farm and raising our children. We are grateful and so excited to ring in the near year with all of you.
A decade is over and a new one is going to begin. We hope for the best for everyone and look forward to another great growing season.
We like to put these out as often as we can to ensure that our customer base knows what they can expect to find on our tables at the market. This way you can plan ahead for your meal, pair our offerings with neighboring farms, or look up some recipes in advance to know what other ingredients you may need.
This past week we saw a lot of rain, which we needed, but it can sometimes put us a bit behind. Now that we’ve caught up and all the crops are watered we ready to go for another weekend!
Just as a reminder, we’re not just at weekend markets! You can find us almost every day of the week during the summer!
Fisher Hill Farm Summer Market Schedule
In other news, we’ve partnered again with Hearth and Cellar for another dinner on the farm where one of our barns is turned into a five star restaurant. If you haven’t been before then we recommend you join us this September 8th (which is actually Grandparents day!) right here on the farm. Tickets are still available but usually don’t last for very long. If you would like more information please click below:
CSA Season is here already! It seems like just yesterday we were setting up our 2019 forms and getting things in order for the summer and here it is!
If you didn’t get a CSA this year but you have some questions about it we’re here to help answer them. Don’t be afraid to ask away at any of our pickup locations. We hope that your interest means that you’ll go with a CSA next year.
For those of you who have gotten a CSA this year you will be receiving information via email about what will be available on our table as well as pick up spots and times. These are listed below for everyone’s convenience as well:
STARTING PICK UP DATES
Wednesday, June 5, On Farm 4:30pm-6:30pm
Thursday, June 6, Rochester Public Market 7am-12noon
Saturday, June 8, Rochester Public Market 6am-1pm
Sunday, June 9, Brighton Farmers Market 8:30am-12:30pm
Monday, June 10, Thompson Hospital 2:30pm-5:30pm
Tuesday, June 11, Victor Central School 3:30pm-6pm
(Early Childhood School/District Office)
If you are reading this blog and aren’t familiar with our CSA we have one with choice. CSA members come to their pickup location and get to choose what they take home with them. We do not pre-fill baskets or bags. We want you to love what you get and get what you love so you will use it. We never want our product to go to waste and you don’t want to pay for something that you don’t like or won’t use.
For more information you can always keep tabs on our blog page. We try to update you as much as possible of what crops are coming up next and what other farm updates we have. We even share some of our favorite farmhouse recipes there too!
There’s no doubt that a little humidity can make you lose your appetite. When you’re finally hungry enough to eat, the last thing you want is something hot.
It was a little humid out today, maybe the first day we felt any humidity since the start of the warmer weather. Working outside and in the barn all day made for a hot one and even though it’s going to get way hotter, we just weren’t ready for it and it hit us like a ton of bricks.
When we need a quick cool snack we like pre-cooked and refrigerated sweet potatoes. They’re super easy to cook in the oven and they keep in the fridge for a week or more after being cooked.
You can just quickly salt them and eat them or go the next step which we did for our snack tonight. It took about two minutes to prepare and was delicious and nutritious.
Here’s our super simple recipe. This is a easy snack for adults and kids but could make a little appetizer for a dinner party with friends too.
What you’ll need:
4 precooked sweet potatoes (wash, prick them with a fork, wrap them in foil, and bake in the oven until soft)
1 cup walnut halves and pieces
4 Tbs dark honey (buckwheat honey is delicious!)
2 tsp kosher salt (or 3 tsp sea salt)
A few handfuls of chopped arugula or other favorite micro greens
What you’ll do:
Once the sweet potatoes have been cooked and cooled, cut them in half lengthwise and salt them. Place the walnuts on top and drizzle with the honey. The greens on top provide some color and a little bitterness to that sweet and salty.
Sometimes the simpler the better. We love quick and easy recipes like this one around here especially with our three girls! If you don’t have honey or don’t like it, you can always substitute with delicious New York State Maple Syrup.
Every year our first major crop that we bring to market is asparagus. It’s the first green that we see that’s from our fields and that’s edible and really is a beacon of spring and the warm weather to come.
We love asparagus. So many of our friends and customers do too and tell us when they get to the market and see it’s available! But what is asparagus?
Origin of Asparagus
Asparagus is actually a cousin of the onion and a member of the liliaceae family. So asparagus and Lilies are related! Just like lilies asparagus comes back up every year. It’s been consumed for over 2000 years and has its origins in Eastern Mediterranean countries but has also been traced back to Africa. It has been shown that ancient Egyptians actually cultivated it by archaeologists.
In ancient Greece, Hippocrates used asparagus to treat certain gastric issues in his patients. Asparagines in the plant are a diuretic and has been shown to be quite medicinal. It wasn’t until the 16th and 17th century until asparagus made its way to Europe and was served to royalty. By the 18th century asparagus made it to the local markets and was used commonly in culinary efforts in every day households.
It doesn’t last nearly long enough. Only a few weeks usually. But, it’s the start of the season and the beginning of so many great things to come in the next few weeks and even months. But if you like it as much as we do you can easily freeze it!
The easiest way to do it is to blanch the spears and then quickly cool them. Get some boiling water ready and get a bowl of ice water ready. Put your asparagus spears in the boiling water for three minutes (one pound of asparagus at a time and allow the water to reboil before the next batch) and then take out and cool off the in the water. Dry them off and put them in freezer bags! That’s it. Fresh tasting asparagus long into the summer!