the farmer's wife

October Pumpkins

noreply@blogger.com (sauvie island farms) — Sat, 27 Oct 2012 03:20:00 +0000

There still time to get pumpkins at Sauvie Island Farms. We are open 9am-6pm each day except Sunday until Halloween. There are lots of jack o lantern pumpkins in the field waiting to go home with you.
Also, it's not to late to get a cinderella and buttercup squash to bake and make into fresh pumpkin puree for pies, muffins, breads or even ice cream!! The puree freezes nicely in zip lock bags. After many requests, we are posting Cindy's pumpkin bread recipe.

Pumpkin Bread
3 c sugar
4 eggs
1 1/2 t. salt
1 t cinnamon
1/2 t baking powder
1 t cloves
1 t nutmeg
2 c pumpkin
3 1/2 c flour
2 t soda
1 c walnuts
1/2 c buttermilk
chocolate chips

Thoroughly mix all ingredients together. Place in 3 greased and dusted with flour, bread pans
and bake for 1 hour at 350 degrees.

Enjoy...and thanks to Cindy for sharing her recipe with us!

Fall on the Farm

noreply@blogger.com (sauvie island farms) — Sat, 13 Oct 2012 19:32:00 +0000

Fall weather is finally here! The rain has settled the dry, dusty ground around the farm, and cooled off the air. It feels like fall...and it's time to come out to get your pumpkins and fall decor.
You can pick your pumpkins right from the field where they grew, as well as sweet corn, tomatoes, peppers, eggplants, squash, gourds, zinnias, and sunflowers. The dahlias are done for this year, we had a heavy frost last weekend that turned them all brown.
We have free hayrides, straw maze, pyramid, mini corn maze and our animals to visit also!

The pumpkins at our farm are not just for halloween carving. They can also be eaten!

We wanted to share Cindy's favorite pumpkin pie recipe with you.... which originally came from Grandma Keller, the farmer's mom's mother...:)
She uses a medium size Cinderella pumpkin and a buttercup squash for the pumpkin filling.
To bake these, cut in half, clean out the seeds, and turn cut side down in a pan with
an inch of water, cook in the oven until the pumpkin and squash are soft, then scoop out half of each and puree together in a blender. You can freeze whatever you don't use for this recipe.

Here is the pumpkin pie recipe. If you try it and like it, let us know!

Grandma Keller's Pumpkin Pie:
Mix together:
1 cup pumpkin
2/3 cup sugar
1 T flour
1 egg
Mix together and add to pumpkin mixture:
1 tsp cinnamon
1/2 tsp ginger
1 pinch salt
Stir in:
1 1/2 cup milk
Put this mixture into an unbaked pie crust.
Melt 1 T butter, spread over top of pumpkin and stir in a little.
Bake for 10 minutes at 450 degrees
Turn oven down to 325 degrees and bake another 45 minutes.

Pumpkins at Sauvie Island Farms

noreply@blogger.com (sauvie island farms) — Sat, 29 Sep 2012 05:08:00 +0000

Sauvie Island Farms will be open Monday-Saturday 9am-6pm, beginning Saturday September 29 and all of October.

We have over 10 acres of u-pick pumpkins. Ride our free hayride to the pumpkin field and pick your own jack o lantern, cinderella or white pumpkin right from the field where they are grown. On the farm we also have beautiful Chester Blackberries, a new field of Bodacious Sweet Corn,
several types of peppers, tomatoes, apples, eggplant, and melons for you to pick.
Our 6 varieties of winter squash are already picked for you, as well as, zucchini, gourds, mini pumpkins, indian corn, corn stalks, straw bales and more!

Enjoy some harvest fun playing in our straw maze, tractor tire maze and the giant pyramid...the view from the top of the pyramid is amazing.
We have beautiful dahlias, zinnias, and a new field of sunflowers for you to cut.

If you want an authentic harvest experience this October, come and visit our picturesque farm.

Bodacious Sweet Corn

noreply@blogger.com (sauvie island farms) — Thu, 09 Aug 2012 20:30:00 +0000

Sweet Corn is ripe and ready to be picked at Sauvie Island Farms.
We will have fresh picked each day, or you can go out to the corn field and pick your own. It's $3.00 a dozen. We just saw again on the news last night a story about the hot weather and drought in the mid-west. We are so blessed to have corn to pick this year!
Red Haven Peaches are almost all picked out of the orchard. We will start the Hale-Havens as soon as the Red Havens are gone. The raspberry and marionberry season is over, but you can hunt around for a few if you like. Blue Crop Blueberries are waiting to be harvested, and Chester Blackberries are just starting to ripen...lots more to ripen in the next couple of weeks.
We have a nice selection of veggies now also...green beans, pickling cukes, zucchini, summer squash, lettuce, cabbage, broccoli, slicing and lemon cucumbers, peppers, basil, dill & cilantro.

The flower fields are just gorgeous! Now that the weather has cooled down some, it's a great time to come out to the farm!

Red Haven Peaches

noreply@blogger.com (sauvie island farms) — Mon, 30 Jul 2012 16:46:00 +0000

It's time!! The orchard at Sauvie Island Farms is full of beautiful tree ripen Red Haven Peaches. We have a great crop this year, but they won't last long. These peaches are perfect for fresh eating, freezing, canning and jams. Pick Your Own for $1.50/ lb. If you pick over 15 lbs, the price drops to $1.25/lb and over 50 lbs, the price is just $1.00/lb. The Red Haven season should last a week to 10 days. We do have 4 more varieties of peaches to ripen after the Red Haven, so should have peaches all of August!!
We also have beautiful Tulameen Raspberries, Blue Crop Blueberries and Marionberries this week for you to pick! And lots of veggies....green beans, pickling cucumbers, zucchini, peas, broccoli, cauliflower & cabbage. Also beautiful flowers in the u-cut garden!
Hope to see you soon on the farm!

Berries

noreply@blogger.com (sauvie island farms) — Tue, 10 Jul 2012 16:56:00 +0000

This week at Sauvie Island Farms, Raspberries, Blueberries and Marionberries are ripe and ready to be picked!
We have been enjoying the blueberries in our home this week.

Rustic Blueberry Pie...it really is "as simple as pie".
Ingredients:

For the Crust:

1/4 cup flour

1/2 teaspoon salt

1 tablespoon sugar

1/2 cup cold butter

1/8-1/4 cup ice water

For Pie Filling:
2 cups blueberries

1/2 cup sugar

1-2 Tablespoons flour

1 Tablespoon lemon juice

Instructions

For the Crust:

1. In medium bowl, mix flour, salt and sugar.

2. Chop or grate cold butter into small pieces and add

to flour mixture.

3. Cut butter into flour using pastry blender until

mixture looks like sand.

4. Slowly add water and mix using fork until mixture holds together.

5. Pat and form into a ball.

6. Flour work surface and roll out crust two inches larger than pie pan.

7. Place crust in the pie pan.

For Filling:
8. Combine berries, sugar, flour and lemon juice in large bowl.

To Make Pie:

9. Add berries to pie crust.

10. Fold edges of crust over filling, creasing as needed.

11. Wet finger with a little water to seal crease in crust ( this helps to keep them folded when baking)

12. Bake at 400 degrees for 30 minutes or until filling is bubbling.

13. Serve warm with ice cream!

To Make this recipe even quicker, you can use refrigerated pie crust, roll it out a bit, so it's larger than your pie pan.

Blueberry Jam. Just follow the instructions that come with the pectin.

Blueberries are also so easy to freeze!
Raspberries and Marionberries are next on the agenda! What are you doing with the berries
that you pick at Sauvie Island Farms?

Berries at Sauvie Island Farms

noreply@blogger.com (sauvie island farms) — Wed, 27 Jun 2012 18:31:00 +0000

All three BERRIES available at Sauvie Island Farms this week.

Strawberries are in their final week, we do have some nice beautiful Hood strawberries waiting to be picked. The strawberries are $1.50/lb.

Raspberries have started!! We are picking our Tulameen and Saanich varieties.

These berries are so easy to pick, large and great flavor.

The Early Blue Blueberry bushes are loaded with ripe fruit right now. So easy to pick, and as you may be hearing in the news, so good for you nutritionally!! Blueberries freeze nicely, and are a great snack right out of the freezer. Raspberries and Blueberries are $2.00/lb.

We will begin picking CHERRIES on Saturday, June 30th.

We don't have a lot of cherry trees

so don't miss out on them! They are $2.00/lb.

We also have 5 baby ducklings, just hatched last week.....they are so cute!

It's a great time to come out to the farm.

Blueberries.

noreply@blogger.com (sauvie island farms) — Thu, 21 Jun 2012 20:38:00 +0000

Sauvie Island Farms will begin picking the first of our blueberries on Friday, June 22. The Early Blue crop looks great this year. There are plenty of ripe ones and they are so easy to pick. Pick Your Own are $2 per lb.

Below is a picture of 'what not to do' as a u-picker on our farm. We ask that you please pick and pay for the fruit before you eat our sweet berries. We understand that a taste or two is part of the u-pick experience, just try not to eat handfuls at a time, like this guy is doing.
(He seems to think he is allowed since his dad is the farmer.) Thanks!

It is getting to the end of the STRAWBERRY season, so if you haven't picked enough sweet Oregon berries, there are still nice ones in the fields. They are smaller in size, but still sweet. We will keep the fields open as long as there are berries to be picked.

A strawberry by any other name would taste as sweet.

noreply@blogger.com (sauvie island farms) — Thu, 14 Jun 2012 19:56:00 +0000

STRAWBERRIES at Sauvie Island Farms are ripe and ready to be picked.
We are growing four different varieties of strawberries in our fields this year.
Understandably, this may not matter to some people, but since others may have a preference,
I just thought we would explain that you have a choice this year!

HOODS

An Oregon berry that has been around for years. Very sweet with a bright red color. Many people only want Hoods. This variety has a short growing season, only lasting about 2 weeks. Also after the first picking, the fruit is smaller, but sweeter! Strawberry transplants are planted in the spring, but we do not get the first harvest until the next June. At Sauvie Island Farms, we usually keep our plants for three harvest seasons. This year our first year field of Hoods has beautiful big berries waiting to be picked. They won't last long!! We also have a 2nd and 3rd year field with sweet berries, just not as big.

VALLEY RED

New to the farm this year, this berry is sweet, with a nice red color throughout the entire berry and is excellent for preserving, or freezing.

HONEOYE

We have had this variety on the farm for 3 years now, it is the first berry to ripen, producing a firm, deep red berry, but isn't as sweet as some of the other berries. This variety is excellent for freezing due to its firm texture. These are smaller in size this year.

SHUKSAN

This is the last variety to ripen on the farm, and it has become a favorite of many, due to its size, and flavor. It is easy to identify a Shuksan because the berries tend to have deep ridges in them. This variety is my favorite for flavor and texture.
So, that's the line up of the berries available at Sauvie Island Farms, AND they are all ripe and ready to be picked this week. If you want to experiment and choose a favorite, you are welcome to u-pick in all four varieties! All of our strawberries are OREGON grown, with great flavor, and are easy to pick.
Come and decide what your favorite is! We are open Monday-Saturday, 8am-7pm.

Sauvie Island Farms is located at 19818 NW Sauvie Island Road, Portland OR 503.621.3988

2012 season at Sauvie Island Farms

noreply@blogger.com (sauvie island farms) — Fri, 01 Jun 2012 01:59:00 +0000

It's almost time to open the farm for 'pick your own' STRAWBERRIES.

We will have HOOD strawberries for you to pick beginning Thursday, June 7th.

We also have beautiful peonies blooming, and a couple of other early flowers. We will be open Monday-Saturday 8am-7pm, closed on Sundays.

Hope to see you next week on the farm, for the first of our u-pick crops!

Christmas is coming....

noreply@blogger.com (sauvie island farms) — Thu, 24 Nov 2011 02:18:00 +0000

Sauvie Island Farms will open on Friday, November 25th for Choose and Cut Christmas trees!We have many trees to choose from, Douglas, Grand and Noble Fir. We will be open Monday-Saturday 10-5pm, closed on Sundays, until December 21st.

This time of year, we welcome your dogs on the farm, remember to keep your pet on lease at all times, and please clean up as needed...! Saturday, November 26th, Santa will be visiting from 12pm-3pm. Bring your camera and have a family photo taken with Santa. We have hot drinks and cookies, as well as a free treat for each dog!

Go to our website http://www.sauvieislandfarms.com/ and click on the COUPON link...it's a good one!!

The recipe

noreply@blogger.com (sauvie island farms) — Tue, 01 Nov 2011 01:44:00 +0000

The is the recipe that I made for the college kids. I am told that they were great....
so thought I should share. They are very rich, so cut into small-ish serving sizes.
I did NOT add the walnuts or nutmeg, as much as I do not like pumpkin, the farmer
equally does not like walnuts....or nutmeg.

Ooey Gooey Caramel Pumpkin Blondies with Chocolate and WalnutPrep Time 20 Minutes
Cook Time 25 Minutes
Servings 16Ingredients
• FOR THE BLONDIES:
• ¾ cups Butter, Softened
• 1 cup Packed Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Pumpkin Puree
• 1 teaspoon Cinnamon
• ½ teaspoons Nutmeg
• 1-¾ cup All-purpose Flour
• 1 teaspoon Baking Soda
• ¼ teaspoons Salt
• FOR THE FILLING:
• ½ cups Chopped Walnuts
• ¼ cups Semi-Sweet Chocolate Chips
• 14 ounces, weight Caramels, Unwrapped (1 Bag)
• ¼ cups Heavy Cream
Preparation Instructions
Preheat oven to 350 degrees F. Lightly grease a 9×13 pan with non stick cooking spray and set aside.
In a large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined. Slowly incorporate the remaining ‘blondies’ ingredients into the batter. Scrape sides of bowl and mix again briefly to ensure a smooth batter. Spread about 2/3 of the batter evenly into the prepared pan.
For the filling: Sprinkle nuts and chocolate chips over top of the batter.
Place caramels and cream into a heat-proof bowl. Microwave on high until caramel is smooth and completely melted, being sure to stir every 20 seconds. Stop as soon as it’s melted and smooth.
Pour melted caramel over chocolate and nuts. Spread around evenly with a butter knife or spoon. Place dollops of the remaining batter over the top of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top. (It’s fine if some of the caramel layer is peeking through.)
Bake for 25 minutes or until edges are golden and a toothpick comes out clean when inserted. (It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.)
Cool completely before serving. Or be prepared to get a whole lot of oozing caramel if you serve it warm.
Serve with vanilla ice cream or whipped cream.
We are now closed until the day after Thanksgiving for Cut Your Own Christmas Trees!!

How I really feel about pumpkins.....

noreply@blogger.com (sauvie island farms) — Sat, 29 Oct 2011 03:36:00 +0000

This post is all about the confessions of the farmer's wife....me.

We grow pumpkins, I do NOT like pumpkin pie, pumpkin bread, pumpkin milkshakes or those pumpkin spice lattes that people drink in October. I really do NOT eat pumpkin. I am not sure I even like the color orange.....ouch. Ok I said it. I do like fall, and I do like the idea of harvest, and all that goes with it. My family, however, does like pumpkin pie, cookies and bread.....so for all these years, my sister-in-law, Cindy has made all the pumpkin pies for family dinners....aka Thanksgiving. She has also made loaves of pumpkin bread and sent them to my college boys. So....what is the point here?
I am hosting a dinner tomorrow night for our son's birthday with numerous college kids. I wanted to make a new recipe that I found, a pumpkin caramel blondie, for dessert....so I went to Safeway to BUY a can of pumpkin. OK...I KNOW. I have probably lost the respect of all of you by now. It was just going to be easier, I am busy this month! Guess what? There was NO pumpkin in the can on the shelf in Safeway. The nice lady that works there told me that as soon as they get it in the store it flies off the shelves....figure of speech, I think. See, people have the same idea I do. So what's a girl going to do? Huh? Oh...right, I have THOUSANDS of pumpkins sitting in the fields behind my house. So home I came, talked to Cindy, learned that the Cinderella pumpkins mixed with a Buttercup squash make a good textured pumpkin filling. I picked out one of each and home I came to bake the pumpkin and the squash. It's easy. Cut those suckers in half, take out the seeds, put them flesh side down in a baking pan with a small amount of water, and cook for less than a hour at 350 degrees. After they cool, scoop the fleshing part into your blender or food processor and blend away, until it looks all creamy and smooth. Cindy puts her pumpkin in freezer bags to save for the holiday pie making. I got 10 cups of blended pumpkin from a small Cinderella and the squash. I haven't made the dessert yet, so I don't know if is good or not. The farmer tells me that it is always a bad idea to try something new on company. But I figure that they are hungry college kids, so they will eat anything. I will share the recipe with you next week, if it turns ok. And just so you know, we DO have lots of pumpkins left here on the farm. We are open on Saturday, Oct 29, closed Sunday, and our last day will be Monday, October 31. If you want to try making your own pumpkin filling, there's still time to come out and get a couple of pumpkins. We also still have cabbage, sweet corn, apples, squash, and of course lots of pumpkin. Our flowers were hit with the frost earlier this week, there are a few sunflowers that survived and are still blooming!

No Pumpkin Shortage

noreply@blogger.com (sauvie island farms) — Sat, 22 Oct 2011 20:50:00 +0000

There is no shortage of PUMPKINS at Sauvie Island Farms this year.
We have beautiful pumpkins in all sizes and shapes sitting right in the field
where they grew, waiting to be picked!
The largest pumpkin we have seen come out of the field this
year was picked by Micah and weighed 73 lbs.
All pumpkins over 26 lbs are just $8!
There must be one larger than Micah's....come out and
search for it!
We are open Monday-Saturday 9am-6pm thru October.

October

noreply@blogger.com (sauvie island farms) — Fri, 14 Oct 2011 06:39:00 +0000

There is so much to do at Sauvie Island Farms this October.....

Climb the straw pyramid

Go on a hayride

Pick a pumpkin from our huge field

Cut a bouquet of beautiful flowers

Play in our straw mazes

Visit our farmyard animals

Enjoy a walk on the farm

We are open Monday-Saturday 9am-6pm in October!

More than Pumpkins

noreply@blogger.com (sauvie island farms) — Thu, 06 Oct 2011 20:00:00 +0000

Sauvie Island Farms does have a field of beautiful pumpkins ready for you to come out and pick your own! We also have Chester blackberries, a few strawberries, sweet corn, peppers, six varieties of squash, and APPLES for you to pick on the farm this week. Our apples are excellent this year. We have Rome Beauty, which are a great cooking apple and a few trees of Red Delicious. Our Romes make great applesauce, apple butter, apple pies, apple juice, etc! They are only $1.00 per lb, if you pick over 10 lbs the price drops to 75 cents per lb.

Here's a great Apple Crisp recipe:

4-6 large apples

8 graham crackers

3/4 C brown sugar, packed

1/2 C rolled oats

1/2 C flour

1 tsp cinnamon

1/2 tsp nutmeg

1/2 C butter, melted

Peel, core, slice apples. Finely chop graham crackers (use a food processor). Combine crumbs, sugar, oats, flour and spices. Add butter; mix well. Spoon mixture over apple slices.

Bake at 350 degrees for 30-35 minutes

Serve warm with ice cream

This recipe is from Leigh Anne's blog, she also has an Apple Cake recipe posted and a caramel sauce that I made last fall....which the farmer loved!! Go visit her at http://www.yourhomebasedmom.com/

October 2011

noreply@blogger.com (sauvie island farms) — Wed, 28 Sep 2011 19:12:00 +0000

Sauvie Island Farms will be open this year for PUMPKINS!! As some of you may know, we were closed last year, due to needing all the orange pumpkins that we had to fill our wholesale orders. This year, we have a beautiful huge field of nice orange pumpkins waiting to be picked and we are excited to have the farm open again for October! We enjoy watching the kids..and adults get excited about finding their perfect pumpkin to take home with them! For the fall harvest, we change things up a little and have an area for the kids to play, with a straw bale pyramid, straw maze, tractor tires and a hayride out into the pumpkin fields.

You can visit our farmyard animals and see our new turkeys, duck, and chickens, as well as our cow, Barbie and Mossimo, the llama. There are still a few other crops left for you to pick-Chester blackberries, sweet corn, peppers, edamame, Rome apples, six varieties of squash, gourds, as well as over 30 acres of pumpkins...orange, white & cinderallas. For your fall decorating, we have straw bales, corn stalks, Indian corn, gourds, and beautiful dahlias, sunflowers and more!

We will be open in October, Monday-Friday, 9am-6pm...closed Sundays, beginning Friday, Sept 30th. Hope to see you on the farm this October!

It's raining...and green tomatoes

noreply@blogger.com (sauvie island farms) — Sat, 17 Sep 2011 17:58:00 +0000

It's Saturday morning. Usually I don't find the time to post anything on a saturday morning, but today is an exception. It's raining and I just had a phone conversation with a sweet lady asking about tomatoes and peppers for salsa making. We do have some nice peppers, ready to be picked on the farm today. However, the tomatoes are green, green, green. Anytime there was a slightly orange tomato on the vine in the past couple of weeks, its was picked off quickly! I don't know if our green tomatoes will ripen this year, the night temperatures are dropping quickly. So how about a green tomato recipe? This was a post on the blog from last September. It's weird because I could have written the same exact words this morning:

Tomatoes???

This has been a challenging year on the farm, due mostly to the random weather changes. Many of the crops were planted later than usual, and are being harvested later than usual. On the farm right now, we have a great planting of green tomatoes. We keep watching them, hoping that they will start to turn red. Since it gets so cold at night, we really don't know if they will ever ripen. There are plenty of green tomatoes to be picked, so if you have any good recipes for green tomatoes, this is the year to use them!! One of our long time employees, Sherri, wants to share one of her favorite recipes with us today. She says that this a favorite of her husband. He puts it on everything. Really?...everything?...well, you get the picture. It's a good relish recipe! So if you want to try something new, and you are looking for an easy canning project this cool, rainy weekend, come out, pick some green tomatoes and give it a try. Then let us know if you like it!!

Green Tomato Relish:

1 peck of green tomatoes. (a peck is is equal to a 5 gallon bucket)

3 green peppers

3 red peppers

8 lg onions

Grind with food processor. Add 1/2 cup salt. Let stand overnight.

Next day: Put in cloth bag (or colander with tiny holes) Drain juice. Place in pan and add 1 small bottle of horseradish, 2 T turmeric, one full can of whole spices (put in cloth and tie with rubber band), 6 cups sugar and 3 cups vinegar. Boil for 1 hour. (remove the spice bundle) Put in jars & seal while hot.

Makes approx. 20 cups of relish.

Let us know if you try this recipe and like it! And if you have a great green tomato recipe that you would like to share, we would love to know about it!

oh...and fyi....we are open today, saturday from 9am-6pm. After today, we will be closed until Friday, September 30th, getting ready for pumpkin harvest! Our October hours will be Monday-Saturday, 9am-6pm. More info coming soon about the pumpkins, squash, sweet corn, flowers, gourds...and all that we will have available this October 2011. There might be red tomatoes by then, I'll let you know.

September....

noreply@blogger.com (sauvie island farms) — Mon, 12 Sep 2011 02:35:00 +0000

Sauvie Island Farms Pick Your Own fields will be closed Monday-Thursday of this week. OPEN again on Friday and Saturday, September 16& 17. We are waiting for the end of the Veteran and Elberta Peaches to ripen. We should have Chester blackberries, Bartlett Pears, Sweet Corn, a few veggies and flowers ready to pick by the end of the week. Call our farm line 503-621-3988 for more info. Thanks.

Peaches

noreply@blogger.com (sauvie island farms) — Fri, 09 Sep 2011 21:05:00 +0000

We will open the orchard for the last time this year to finish picking Veteran and Elberta peaches on Saturday, September 10th. The peaches may not last the entire day, so come early if you are wanting a tree ripened peach before the season is over. We also have Chester blackberries, several kinds of sweet corn, Bartlett pears, zucchini, broccoli, cauliflower, and of course beautiful colorful flowers, waiting to be harvested. It's been a hot week on the farm...so much for my whining about fall coming early...... I am enjoying the weather this week, but some of our crops are feeling the heat, so it would be great to get them picked out of the fields and on to your tables. Our 'summer' crops are coming to an end, but did I hear that there are strawberries coming on again in the back of the farm? I will let you know if they ripen and when you can pick some:)!

Sweet Corn

noreply@blogger.com (sauvie island farms) — Wed, 31 Aug 2011 16:30:00 +0000

Rain makes corn...and we have had a lot of rain this year...finally we have Sweet Corn ready to be picked! It's been a longer than usual wait for the corn to ripen and now that it is ripe, we have lots to be picked. The farmer planted our favorite varieties as well as a few new ones to sample. Bodacious, Honey Select and Spring Treat are all sweet yellow corn. We also have two varieties of bi-color ready for you to pick on the farm.
(There is a coupon on our website for corn this week!!)

The Chester Blackberries are loaded with sweet berries, the thornless bushes make this berry so easy to pick. Blueberries are coming to an end, and there are just a few raspberries hanging on the vines.

Broccoli, cauliflower, green beans, cucumbers, zucchini, cabbage are easy picking also! Our flowers continue to bloom with burst of bright colors!

Peaches

noreply@blogger.com (sauvie island farms) — Mon, 22 Aug 2011 01:06:00 +0000

Monday, August 22, we will open the orchard for Hale-Haven peaches at Sauvie Island Farms.
There are tree ripen peaches ready to be picked, and others that still need to stay on the trees to ripen more, please be selective when picking these peaches. It is hard to predict how quickly the ripe ones will get picked off, you can call our farm line 503-621-3988 for current field conditions. The Rosas should be ready one day this week also, keep looking for an update about when we can open the orchard for this variety. The Sweet Corn will begin this week also, thanks to the warmer temperatures we are having!

thoughts....about the farm, peaches, the weather...life

noreply@blogger.com (sauvie island farms) — Thu, 18 Aug 2011 16:33:00 +0000

Thursday at Sauvie Island Farms.....just sitting here trying to sort thru my thoughts and decide what to post on the blog this morning. The main purpose of the blog is to get information to all interested about what is ripe and ready to pick on the farm, however, a few times I have gone in a different direction. The first time I posted a personal thought was when our daughter left for college in the fall of 2007. In the next couple of days our youngest son will be leaving for college resulting in an 'empty nest' for the farmer and myself. This looming event is perhaps one of the reasons for my scrambled thoughts this morning. I started thinking about seasons this morning when I saw all the fallen leaves in our front lawn and felt the cool morning air. Is it fall already? Did we have a summer? I think the sweet corn and peaches are wondering the same thing. I have always enjoyed the different seasons especially on the farm. There is always something beautiful and refreshing about each one. The stark beauty of the trees and empty fields in the winter, the fresh smells and tiny spots of green as new growth sprouts in the spring, the warmth of the summer sun with new tastes as each variety of berry ripens, and then the cool, calm of fall as the orange pumpkins sit in the field waiting to be harvested. This year, it feels different, the weather hasn't been 'normal'. Maybe I feel different because of the change of season in my family life, something just doesn't feel right. It's getting cool at night and fall is coming too quickly this year. We haven't had ripe sweet corn on the farm yet, we are still waiting for peaches to ripen..and is it really time for school to start?

Life is full of change & life is not fair....two things I have tried to teach my kids.....so taking a lesson from that, it's time to move on. NO, we do not have ripe peaches or sweet corn on the farm right now...but we DO have beautiful blueberries, chester blackberries, green beans, pickling cucumbers, broccoli, cauliflower, zucchini, summer squash, slicing & lemon cucumbers, peas,....yes, peas in August....peppers, cabbage, and beautiful flowers. Hopefully next week we can open the orchard for Rosa and Hale Haven peaches and the sweet corn will be mature enough to pick. Just as each season on the farm has its own beauty, so shall this time in our life.....

Monday update at Sauvie Island Farms

noreply@blogger.com (sauvie island farms) — Mon, 15 Aug 2011 20:13:00 +0000

Today, we still have tree-ripened RED HAVEN PEACHES. Check our phone message for the most current orchard conditions. 503-621-3988. This variety will be gone sometime this week. Up next are the ROSA peaches...maybe by the end of the week. Raspberries season is over, but there are still plenty of blueberries and chester blackberries this week. Also, a new field of young, tender green beans and a new patch of pickling cucumber are ready to harvest this week. Peas, zucchini, summer squash, lettuce, cabbage, slicing and lemon cucumbers, and a few peppers are ready! The sweet corn is still a week away.

Beautiful flowers and herbs are waiting to be cut! It's going to be a great harvest week at Sauvie Island Farms. Hope to see you on the farm.

RED HAVEN PEACHES

noreply@blogger.com (sauvie island farms) — Thu, 11 Aug 2011 14:12:00 +0000

Red Haven Peaches

are ready to be picked at Sauvie Island Farms.

The orchard will open on Thursday, August 11. The crop is smaller this year, due to weather issues, so these won't last long. We usually pick Red Havens for about 10 days, this year we are predicting 5 days or less. The Red Havens are a favorite for freezing, canning and fresh eating. Pick your own tree ripened peaches are just $1.50 per lb. If you pick over 15 lbs the price drops to $1.25 per lb. and over 50 lbs the price is $1.00 per lb.

Raspberries are still available on the farm. Our Tulameens are done for the season, but we still have some great Coho and Saanich raspberries. The Blue Crop blueberries are plentiful, and so easy to pick. It's difficult to find marions at this time, but you are welcome to hunt around for them. And the Chester Blackberries are just getting started. Pick your own berries are $1.75/lb.

Veggies for you to pick: pickling cucumbers, green beans, pole beans, zucchini, summer squash, lettuce, cabbage, slicing cukes, lemon cucumbers, broccoli and a few peppers.

Flowers are blooming all over our u-cut flower garden! It's a great time to come out to Sauvie Island Farms. Hope to see you soon!!