(George) & Sue's farm is now G & S
Sceiford Farm honoring George's stewardship of our land with its
center of operation at the grey packing house at 611 Dewey Rd.
2014 FRUIT SEASON
A little slow in updating. (Computer issues and no fruit
yet!!!! ) With the harsh winter low temps the peaches and
nectarines didn't blossom so there will be NO peaches or nectarines
this year. I'm not the only farmsw all of this area into Ohio
and New York were also hit.
There will be pears, apples and grapes so I will not be opening
until thoses fruit seasons for pick-your-own.Late August to Labor
Day is the time frame for Bartletts pears with later varieities
coming in September.
Apples will be mid to late September with later varieities
Grapes - Niagara in September and Concords late September into
One day\week cool the next warmer with few hot-hot
days. Mother Nature is not being helpful in ripening
fruits so I will keep ;you updated with more specific dates.
Everyone here has been busy though. Even with no fruit on
peaches/nectarines, trees need the same care. There's mowing,tiying
grapes, repairing, fertilizing and all the necessary jobs to keep
There are fruits and vegetables in area fruit stands. We
locate them from the closest growers who were fortunate to not be
hit with harsh weather conditions.
Bring containers like boxes, plastic tubs to
put your peaches in. I can loan you 8qt. baskets to
pick in and then put peaches in your container. (4
8qt baskets = 1 bushel)
I've listened to you and heards about salsas,
chutneys, jellies/jams and smoothies. Everything
sounds so good!!!!!!!!!!!
An idea I heard from some of you.. . . .. .
SOME ARE QUICKLY FREEZING PUTTING SLICES
AND FRUIT HALVES IN BAGS AND THEN MAKING RECIPIES (like jams,
jellies, smoothies, cakes, pies, salsas, chuteys) LATER
WHEN THINGS HAVE SLOWED DOWN.
UMMMMM! PEACH UPSIDEDOWN CAKE
I've been hungry for my mom's peach upside down cake
since I've been smelling that wonderful peach aroma in the packing
house so. . . .
here's her recipe.
Mix all these ingredients for the
Melt all these ingredients for the sauce:
1/4 teas. salt
1/4 C butter
1 1/4 C
1/2 C brown sugar
1 3/4 teas. baking
Place peach halves or thick slices in a 9 x 9
glass pan. Pour melted sauce over fruit. Pour batter
over fruit. Bake 45 to 50 minutes at 350 degrees.
ALSO I'LL HAVE A MESSAGE ON ANSWERING MACHINE ON FRUIT
CALL 814-725-1492 or cell 814-602-6347.
Need a recipe? Go to www.cooks.com to find your
favorite chutney, jam, or jelly recipe
Grape pies are interesting to make. There are lots of great
recipes to make with the late fruits. I want to try my hand at
grape juice this year. Never took the time before. It's
great with some crackers, cream cheese and fruit chutney or salsa,
whatever you have time to cut up and mix..
2 grape pie recipes I've used. I add a touch of cinnamon to
the grape filling when I make them. Have fun and tasting!
CONCORD GRAPE PIE
3 1/2 c. Concord
1 c. granulated sugar
4 tbsp. flour
1 1/2 tbsp.
1 tbsp. lemon juice
9 inch pie shell, (recipe
Streusel topping (recipe follows)
Wash, drain and stem grapes. Remove
skins and simmer pump for 5 minutes. DO NOT add any water to pulp.
While hot, press pump through a sieve (or food mill) to remove
seeds. Combine strained pulp with skins. Combine sugar and flour;
add to grapes. Blend in lemon juice and melted butter. Pour into pie
shell and cover with streusel topping. Bake at 350 degrees for 40
2 c. flour
3/4 c. shortening
5 tbsp. cold water
Mix flour and salt in bowl. Cut in
shortening with pastry blender until pea - sized chunks form.
Sprinkle in water and mix until it will form a ball, DO NOT OVER
MIX. Divide dough into 2 parts. Roll out thin onto floured surface
or between wax paper. Press into pie plate.
Makes 2 crusts.
3/4 c. flour
c. granulate sugar
1/3 c. melted butter
CONCORD GRAPE PIE
5 1/3 c. concord
1 1/3 c. sugar
4 tbsp. flour
1 1/3 tsp. lemon
Dash of salt
1 1/3 tbsp. butter
Pie crust for 9 inch
two crust pie
Remove and save grape skins. Put pulp
into saucepan without water and bring to a boil. While hot, rub
through strainer to remove seeds. Mix strained pulp with skins. Mix
sugar and flour lightly through grapes. Sprinkle with lemon juice
and salt. Pour grapes into pastry lines pan (9 inch pie pan). Dot
with butter. Cover with top crust. Bake at 425 degrees for 35-45