Sunday, October 8, 2017

"Black" Vegetable Photo Shoot


This photo shoot was brought to you by the color black.

Interesting black is my favorite color. Purple is a close second and orange is good too but if I'm wearing it...it's either black or blue. Brings out those blue eyes. But I digress.

Everything in the above photo has "black" in it's name or obviously it's color (except the blue corn...sorry guys I just needed something else to add in the photo.)

Pictured are:
Nero Tondo black radishes
Black Prince Succulents
Arkansas Black Apples (center)
Black Twig Apples (far right)
Black Eggplant
Black Sunflowers and that blue corn



Tuesday, October 3, 2017

October Wreath Classes Posted



I posted a few dates for fall wreath classes. The first ones will be classes for dried floral full circle wreaths and/or arch half circle wreaths (you can choose at the class which one to make). We will also be offering evergreen wreath classes, and fruit block classes (what on earth is that...curious aren't you?!).

All classes will be held at the farm at 33 Rahilly Road in Wrightstown, NJ (08562).

Each class you'll be provided with all of the materials to make something unique and fun! 

We'll also have snacks and beverage because creativity can not happen on an empty stomach. 

Link to online shop with all of the dates and details: HERE


Monday, September 25, 2017

What is Quince? And How to Use It.

quince

Quince have such a pleasing yellow skin. Definitely a candidate for a crayola crayon color name: quince yellow. Perhaps that yellow skin is a warning...an indicator..of how tart they are. Lemon like. Astringent. Shaped somewhat like a pear and somewhat like an apple. Interestingly they have a grey fuzz while they're ripening.

They are a pome fruit.

Great you say! I pome fruit!

What in the world is that?

A pome fruit are ones that have a core. So apples and pears are also pome fruit.

So if quince are so tart what do you do with them?

They are rarely eaten raw but when cooked they turn into ambrosia.

Add them into an apple pie to really bring out the flavor of the apples.

When cooked the flesh actually turns pink and takes on a heavenly fragrance mixed with a delicate sweetness.

After cooking you can eat the quince on it's own, add it to a tart and roast, or make quince paste.