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As of Jan. 1, 2011 Sceiford Farms is
no longer operating together.
(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.
George's brother is operating his farm from the red barn on Middle Rd.
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G & S Sceiford Farms is closing for the 2011 season. The final
fall crops of pears, apples & grapes have been harvested. WOW!
What a first year. George would be proud.
It was so nice to see familiar, friendly faces George and I have seen
over the years and am looking forward to a bountiful 2012 year, too.
We'll continue to work after a little break, planning, ordering
trees, reading & learning about fruit production to continue to offer
quality fruit throughout next year's and future seasons. We've
already excavated some old trees across Dewey Rd. and pulled stumps in
preparation for next spring's planting.
I'm still on a learning curve but now have a purpose and passion to
go on honoring George's legacy as steward of our land.
Thanks for your continuing support. See you next fruit season.
Sue Sceiford
See you next year! Sue Sceiford
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..
Here are 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
Printed from COOKS.COM
3 1/2 c. Concord grapes
1 c. granulated sugar
4 tbsp. flour
1 1/2 tbsp. butter
1 tbsp. lemon juice
9 inch pie shell, (recipe follows)
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 minutes.
PIE SHELL:
2 c. flour
1 tsp. salt
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.
STREUSEL TOPPING:
3/4 c. flour
1/2 c. granulate sugar
1/3 c. melted butter
9 INCH CONCORD GRAPE PIE
Printed from COOKS.COM
5 1/3 c. concord grapes
1 1/3 c. sugar
4 tbsp. flour
1 1/3 tsp. lemon juice
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 minutes.
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