Orchard Talk

Please bear with me and today’s overly-alliterated blog post. When Lexi (Bakin’ Girl) was a baby, one of the first books we read to her was The Berenstain Bears “B” Book. We read that book a lot. So much so that now, whenever I encounter more than one “B” word strung together, I start reciting (usually just in my head), Big Brown Bear. Big Brown Bear. Blue Bull. Big Brown Bear. Blue Bull. Beautiful Baboon… right on through to “and that’s what broke baby bird’s balloon.”

This morning’s Baker’s Birthday Blueberry Pancakes (by Barb) Breakfast Celebration, the realization that I’m the mother of a 22 year old, and the fact that Derek actually did find a baby bird at the market this morning, may have combined to send me just a bit over the edge brink of blogging sanity. Not that I had that far to go.

Mixed in with all this silliness are some great pics of the Kewadin market and bakery, including fresh baked pies, lots of fruits and vegetables now in season, and the fun and friendly crew I’m fortunate to work with here at King Orchards.

Cheers!
Patty

Yes, the ginger gold apples are in the market. They are firm and delicious. We have great quality and everyone from Josh in the truck to Eric in the shop and Jesus in the office, everyone is enjoying a crunchy apple. Canning tomatoes are in. Pickles are still nice. Sweet corn is still sweet. I will start shipping Ginger golds Aug 30 order early they don’t last long! Betsy

Tags: apple

We still have our 1/2 bushel of red haven peaches sale going on for a few more days! Everyone is loving the nectarines. Raspberries are back and easy to pick. Ginger gold apples maybe this week-end. Great time to visit.

Tags: market

We’re rockin’ a Red Haven peach sale this week, a plethora of pickling cukes, and veggie varieties galore.  Stop by for u-pick or we-pick canning peaches and nectarines, palate-pleasing pies and cookies.

Friday’s scenes from King Orchards US-31 and M-88 farm markets:

King Orchards’ Get ‘Em While It’s Hot Peach Sale going on now! Due to the extended hot weather, we have a lot of peaches ripening all at one time, so we’re having a big sale on Red Haven peaches – only $15 per 1/2 bushel. This pricing is good through Sunday August 15th, so get your canners ready and come on over to the M-88 or US-31 markets for some wonderfully flavorful, juicy Michigan peaches.

Just read a wonderful article on delectable Michigan peaches in The Detroit News, along with a simple recipe for Peach Berry Crisp using Michigan peaches and berries.  You can also use blackberries or strawberries along with the peaches, or use nectarines in place of peaches.

From The Detroit News:

Peachy Berry Crisp

3 large peaches, peeled, pitted, chopped (about 3 cups)
2 cups blueberries
2 cups raspberries
1/2 cup sugar
2 tablespoons plus 3/4 cup all-purpose flour
1/2 cup oatmeal (not instant)
1/2 cup (packed) light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cardamom
1/4 teaspoon salt
6 tablespoons unsalted butter
Vanilla ice cream or frozen yogurt

Preheat oven to 350 degrees. Butter 8-inch square or oval baking dish. Toss fruit, sugar and 2 tablespoons flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stirring occasionally, about 40 minutes. Bake without stirring another 5 minutes. Remove from oven. Increase oven temperature to 400 degrees.

Meanwhile, whisk remaining 3/4 cup flour, oats, sugar, cinnamon, ginger, cardamom and salt in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. Sprinkle topping evenly over hot fruit in dish.

Bake crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream. Serves 8.
Per serving (without ice cream): 339 calories; 10 g fat (6 g saturated fat; 27 percent calories from fat); 62 g carbohydrates; 25 mg cholesterol; 82 mg sodium; 4 g protein; 7 g fiber
80 minutes

20 minutes to make
60 minutes to bake

From The Detroit News

Tags: blueberries, michigan peaches, peaches, raspberries, Recipes

Put 1 quart of Michigan blueberries in a deep dish pie crust.

Combine:
2/3 cup sugar
1/4 cup flour
1/4 tsp. nutmeg
pinch of salt

Add:
1 tsp. vanilla
1 8 ounce container of whipping cream

Pour over blueberries

Bake in 400 degree oven for 45 minutes

(recommend a drip pan – may spill over in oven!)

Tags: blueberries, Recipes