We love gourds, particularly large gourds. They are just so cool, they grow wild with tropical-like vines taking all season to grow mature fruit. We then harvest them before the frost and store them for about a year in our barn while they dry. During the drying process a mold grows on the outside of the gourd (kinda like aged cheese) which eats the skin. A few weeks ago it was time to check on last year’s gourds to see if they were structurally sound while cleaning them up with a little scrubbing and freshwater. It was worth the wait as we have some real beauts.
Celebrate fall by using our dried gourds to decorate your front porch or counter top. This year our decorative dried gourds measure approximately 9″ in diameter and approximately 12″ tall. These fully cured gourds are perfect for all your craft projects. Since they are a natural product, exact shapes and sizes will vary. We will be bringing a few to the farmers’ market each week now through Thanksgiving but to make sure you don’t miss out pre-order yours through our online shop.
We started harvesting our sweet potatoes on Sunday by digging two varieties. Hayman, a white sweet potato. It has a cream-colored skin and white flesh that turns slightly yellow when cooked. This is a traditional heirloom of the Eastern Shore of MD. The other was Purple Majesty, a purple sweet potato. It has purple skin with intense purple flesh! It retains color after cooking and is naturally high in anthocyanins. We harvested some really big tubers, like over 2 pounds each! These sweet potatoes need to cure for two weeks to develop their sugars and get that good flavor before they are ready for sale. We still have another 400 feet to dig with some other tasty varieties.
The tomato harvest continues. Thanks to great fall weather and our multiple plantings of tomatoes we are still harvesting pounds and pounds of heirloom tomatoes and cherry tomatoes.
This Saturday’s special will be our Tomato Garlic Scape Pesto Quesadilla. This show-stopping special is our garlic scape pesto spread over a flour tortilla topped with a blend of cheeses and slices of heirloom tomatoes then folded in half, cut into fours, and garnished with pico de gallo (which contains more of our heirloom tomatoes). You can add an egg to it to make it more breakfast-y or add bacon to give it a more BLT vibe.
Our soup for this Saturday will be Chicken Vegetable; succulent chicken in a rich broth with carrots, celery, and onions. A flavorful soup perfect for October. We offer our hot soup by the half pint, pint, or quart. Which you can order ahead of time. Our delicious soups are perfect for a quick lunch or part of an extravagant dinner. When making the soups we do not use any preservatives so they must be kept refrigerated or can be frozen for later use.
We hope to see you this Saturday at the Easton farmers’ market. Swing by our booth for something tasty to eat or for the perfect decorative gourd!