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Fruits of our Labor Day Weekend

September 3, 2012

Hello again everyone, the updates are coming fewer and farther between these next few weeks as more and more is happening at the farm all the time.

In brief,

  • We are adding new apples every few days, including everyone’s modern favorite Honeycrisp.
  • The kitchen is sending out new tastes for fall as well as a lot of bacon and tomato heavy sandwiches.
  • The field crew is bringing in a greater variety of peppers, beans and squash as they ripen.
  • The greenhouse is accepting huge deliveries of fall mums and annuals, as well as some new offerings.
  • and so much more, do read on…

    Apples on the inside? We are still getting used to the idea that our apples fit inside the farmstand and not just outside under a tent. Going to be quite the season!

So with the onset of September, Apple Season is in full swing. When I checked this morning we had 11 varieties of locally grown apples on the stand. You might remember that is the same number as we had last week. Well, we are conscious of the seasonality of these precious fruits. Each has a peak time of readiness and as such many early varieties have already come and gone. Don’t fear, I am sure there are some if not several available now to suit your needs. Keep track of what’s new this week by checking our Apple Page regularly. I  keep it fairly up to date, even more so than our Now Picking page, which is also freshly updated. New apples this week of note are of course the beloved Honeycrisp, Mutsu, McIntosh, and Jonamac. For more about these apples check in our apple variety guide too.

Lima Beans are ready for late summer succotash and early fall soups!

The Farmstand is also making room for a few other new arrivals. This week we finally saw the return of Lima beans. Which, I have almost decided to stop lauding because honestly enough of you have gotten clued in that these aren’t the gross pasty frozen beans of old but quite possibly end all and be all of beaniness, which means there are barely enough for me. Oh ok fine, one last plug: shell a pile of these, chop up a super ripe tomato over them in a skillet, add salt pepper (maybe a hint of garlic and oil) and simmer for about 20 minutes on med-low covered til the beans get a slight pucker to their skin. Slurp gratuitously.

Our fall crop of Broccoli and Cauliflower is moving right along, looking lovely at our Standish Road fields.

German Striped Tomatoes are just one of 30 homegrown varieties you can find on the stand or maybe in your Farm Kitchen BLT today!

Also making a dignified and cautious entrance, Winter Squash. Black and Orange acorn, Carnival, Festival, Sweet Dumpling, Delicata, and even a few small Orange, Blue, and Lakota Hubbard squashes are ready. I won’t spend too much time on this now, we have a long fall ahead of us, but if you’ve been craving that taste of fall now is your first opportunity.

In the kitchen fall tastes are starting to develop as well. The Summer BLT special is still going strong though and they are curing and smoking at least one pork belly a day to keep the sandwiches well bacon-ed with house made strips. As long as our homegrown heirloom tomatoes and lettuce keep up I think Chef Todd and crew will stay at it. This sandwich has been very popular and is only gaining in popularity.

For a really tasty night, consider picking up a pack of his homemade Vegetable Curry, made with our own homegrown vegetables. It has been flying out the door this week and is proving to be another popular choice, plus it is a great way to enjoy some of our homegrown veggies without the work on your part. Speaking of that we found a way to make determining what’s Homegrown in our refrigerator case even easier. Now all dishes containing something right from our Needham fields will have a bright “VF” sticker in Volante Green & Gold on it, so you know you are getting the best of all worlds. Look for it now!

Look for this VF sticker to find our Homegrown produce in ready to eat prepared food in the refrigerator case right out of the farm kitchen.

Fall colors are appearing in the greenhouse as well, plenty of mums in all sizes are arriving regularly, as well as other fall blooming annuals and perennials. If you are just about done dealing with your summer color and ready for a change, now is a great time to get into the next season early. Also, in other fall decorating news, we will be bringing in bunched cornstalks and salt marsh hay soon too.

I know that I already gave you one recipe above but now for something a little more structured. You may have noticed over the past few weeks our Featured Local Partners tab on the upper right of the blog. With so many Local vendors, bakers and growers represented on our sales floor–not to mention artists, more on that later–in addition to our own wares we want to take the opportunity to introduce you to a few of our favorite partners in locavorism. This weeks featured partners include Wellesley’s Pure Gold Granola. When Laurie was in last month judging the cooking contest she mentioned a fantastic recipe for Pirate Cookies, using her special handmade granola. I begged her to share it with us all, so here goes:


PURE GOLD, Drunken Raisins and Other Buried Treasure

Fill a large jar with raisins and pour a mixture of ¾ dark rum and ¼ bourbon to the top.  Cover and let the raisins sit overnight or for a week or more to get them good and drunk on the rum/bourbon.  You’ll have extra for future.

1 ½ cups all purpose flour

1 tsp kosher salt

1 tsp baking soda

1 cup unsalted butter at room temperature

1 cup light brown sugar

½  cup granulated sugar

2 eggs

1 tsp vanilla extract

2 ½ cups rolled oats

1 ½ cups drunken raisins

12 oz Ghirardelli 60% cacoa bittersweet chocolate chips


Preheat oven to 375°.

Sift the flour, salt and baking soda.

Cream the butter and sugars until light.

Beat in eggs and vanilla.

Beat in flour mixture until well combined.

Add oats, raisins, chocolate chips, PURE GOLD GRANOLA and mix until just combined.

Line cookie sheet with parchment paper. Drop generous tablespoons (about the size of golf balls) on cookie sheet.   Press down slightly.  Bake 12 minutes.

Remove sheets from oven.  Allow cookies to continue to bake on sheets for about 5 to 10 minutes.  Move each cookie to wire rack to cool.

Store in locked treasure chest.

© 2012  Lauli Creations, LLC

Be sure to check out Pure Gold and our other local favorites here and then again when you come and shop with us. Support up to a hundred local businesses every time you support ours.

Speaking of that, one last Labor Day note, we will close an hour early on Labor Day at 6 PM but the Ice Cream stand will be open as usual 11-9 for those last tastes of summer freedom.


Apple trees at the Tougas Family Farm in Northborough MA, one of our new local tree fruit partners!

One Comment leave one →
  1. Suzy permalink
    September 3, 2012 12:24 pm

    Any recipe that starts with rum and bourbon has to be a keeper!

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