(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
The Bartlett pears have all been picked.
There are Bosc and Sekel pears yet to come in a week & 1/2 or more depending upon the weather.
The Niagara grapes are ripening and should be ready around September 15th.
The Concords around the 20th since there is 2-year old vineyard and they are loaded and will be ripe before the older vines which should be ripe by the 25th.
There are still some Fredonia grapes (a sweet purple table grape) available, too.
The apples are coming along.
The MacIntosh and Cortland seeds are turning brown which means they are about ready for picking. I will have them available in the barn, but there are some Cortlands for picking.
The Red and Yellow Delicious, the Northern Spys, Mutsu, and Ida Reds are not yet ripe but should be available shortly into October.
Fall is here with colder weather predicted for next week, but there will be sunshine which we need. I'll keep you posted if my new computer system cooperates and updates the site without further complications. Hopefully this will uload tonight without more help from the G. Squad ( I thank them for all their help!)
Directions to the orchards will be given at the grey packing house on Dewey Rd. Remember to bring containers to put your fruit in. We loan baskets to measure what you are picking if you do not have 8 quart baskets. Since pears are heavy, they are the easiest to carry with you to the trees. If using a bushel basket, you can leave it in your vehicle and carry the smaller containers of fruit back until it is full. A box or other container can be used once you have your 8-quart baskets picked.
Bring containers like boxes, plastic tubs to put your fruit 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 batter: Melt all these ingredients for the sauce:
3/4 C sugar 1/4 teas. salt
1/4 C butter 1/4 C butter
1 1/4 C flour 1/2 C brown sugar
1/2 C milk
1 3/4 teas. baking powder
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 STATUS.
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..
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.
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.
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.