Corn season is upon us. I have had two corn boiling sessions to date. Corn on the cob is by far the best meal EVER. It takes ten minutes (not including time to husk) and taste delicious.

Canada Day

The Farm is buzzing today. Everyone is coming into the Market to get they're fresh food for the long weekend. Today my job was to try out different rhubarb and strawberry dessert recipes to decide which ones I like (best job ever). I also snuck into the winter market and found that some barn swallows had built a nest in there. I managed to get a picture, they didn't seem to like that though and they started swooping. Hopefully, I didn't leave them too upset.

Grandparents Anniversary

My grandparents Sandy and Avard celebrated their 60th anniversary yesterday. Avard and Sandy took on ownership of Noggins in 1955 and since then have passed it down to their eldest son Andrew. They continued the legacy of family farming and continue to teach and encourage their family. Thank you and congratulations.

The Other Day on the Farm

Somebody found a little fawn. The baby came to visit but only for a little while before it had to be taken someplace safe. I managed to get a picture taken with the babe.

Raining today on the farm

We've had three days of rain. I think that is enough!

Think of Agriculture this Holiday Season

Think of Agriculture this Holiday Season
Thank you for your support of our local agriculture this year. All of the members of our farm team are thankful for the opportunity to share the gifts of the farm with you.

Have a wonderful holiday with those you love.

Eat well!

Much love, happiness and health,

Patricia

Taproot Farms Team:

Patricia, Josh, Izaak, Lily, Frank, Justine, Tim, Jeff, Jem and Malcolm

Noggins Corner Farm Team:
Carolyn, Bill, Melissa, Ian, Andrew, Beth, Jillian, Dwaine, Debbie, Erlene, Greg, Cathy and many more...

A pic of the share - week 6

Week 9 of the Noggins CSA

This weeks share will consist of:

1 qt Quinte Apples
1 qt Shiro Plums
1 qt Early Golden Plums
1 3L Peaches
1 pint sweet Cherries
1 bunch rhubarb

The Shiro plums may need to sit out on the counter to soften up a bit. The peaches are coming on heavy now. If you would like to order extras for canning here is a list of what is available now. You can email me to place an order if you like.

3L Basket of peaches - 5.50, 1/4 bu Peaches - $12.00, 1/4 bu plums $10.00

Around the farm everyone is harvesting plums and peaches. We are also working to get all of the apples thinned. We do this so that the apples that remain on the trees will be a good size.

Our corn maze and agritourism area is open for the season. You may wish to check it out on the webpage.

On Sunday, the 15th of August we are hosting the Incredible Picnic. Come on out with your family for a great time!!!


Recipe:
Fruit Custard Pie - Simpy in Season pag. 163 (this is a wonderful cookbook!!!)
9-inch unbaked pastry shell
2 cups apricots, plums, cherries or berries
1/4 cup sugar (adjust to the sweetness of the fruit)
Arrange fruit in pastry shell. Sprinkle with sugar.

2 eggs beaten
1 1/4 cups milk
1/4 cup sugar
1 tsp vanilla

Mix together until well combined. Pour over fruit. Bake in preheated oven at 450F for 15 minutes. Reduce heat to 350F and continue baking until custard is set, about 25 minutes.

Raspberry Pictures

Week 6

This weeks share will consist of:
1- 2L Sweet Apple Cider
1- Bag of Jonagold Apples
2- pints Raspberries
1- pint sweet cherries
1-12 oz bag of frozen cranberry
If you are not getting your e newsletter each Monday please email me so we can be sure you are in the loop. I know I have missed some of you. So sorry!!! pbishop@nogginsfarm.ca

This week is raspberry week. My father, Andrew came in to visit yesterday and told me that the raspberries are on strong this week. Some years there is a nice steady pace of ripening. The weather provides the conditions for a more drawn out season, but this year it is boom – raspberry season.

It is also the time to enjoy the sweet cherries. With the amount of rain we had last week quite a few cherries split. The trees take up water via their roots and cause the cherries to be nice and plump. If there is too much water during the ripening, then the cherries split. They are still very good even if they do split – i just ignore how they look and eat them. If you get a crack or two, don't be afraid to eat it up just like the rest. It would be great if we could start to relearn the idea of a perfect piece of fruit. It doesn't need to look perfect it needs to taste great.

I have always wanted to make Brandied Fruit. I don't like Brandy, but the idea of a brandied fruit dessert sounds so good. Or giving away, as a gift, a nice jar of brandied fruit seems like it would be different and fun. All you need to do is continue to add fresh fruit to a mason jar with brandy in it. Just an idea I've had and wanted to pass it on.

Raspberry Sauce – Taken from this link:
http://allrecipes.com//Recipe/raspberry-sauce-4/Detail.aspx

Ingredients
1 pint fresh raspberries
1/4 cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water
Directions
1.Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
2.Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
3.Puree the sauce in a blender or with a hand held immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

Have a great week!