Here we are again...Wednesday! This week, Wendy from Mountain Top School will be doing a puppet show of folk and fairy tales at 3:45 pm. Josh Tyler will be performing their Americana mix of folk, rock, blues, country, and jazz under the music tent at 5:00 pm.
Deb Tankard and Friends will be playing in the Farmer's Market at 5:30 pm.
Oh, and by the way, Jay Armour at Four Winds Farm had blueberries last week! They went so fast we didn't even get photos so you'll wanna come early to nab some this week...
And Wrights Farm brought their first cherries last week...Woodstock Farm Festival committee member Eve has a great recipe for maraschino cherries on her Garden of Eating blog...can't wait to try it!
Homemade Maraschino Cherries (adapted from Nick Mautone's book Raising the Bar)
Makes one quart
* 1/2 cup (125 ml) water
* 1/2 cup (125 ml) black cherry or concord grape juice
* 1/2 cup (4 ounces) natural cane sugar
* Freshly juice (3 tablespoons/1 1/2 ounces/50 ml) of 1 lemon
* 1/2 teaspoon pure almond extract
* 2 cups (9 1/2 ounces/266 grams) sweet bing cherries, pitted
1. Add the water, cherry or grape juice and sugar to a 2-quart pot. Bring to a boil over high heat and let cook 1 to 2 minutes until the sugar is completely dissolved. Reduce the heat to medium-low. Add the lemon juice, extract and cherries. Cook 5 minutes to let the cherries absorb the flavors, then remove the pot from the heat.
2. Transfer to a clean sterilized jar and process in a hot water bath for 10 minutes for long-term storage, or just put the jar in the fridge if you plan on using them within one month.
|Sky Farms Spinach|
|Clove CSA now has beautiful bouquets (a lot of those are edible, too)!|
North Winds is now also carrying Amazing Real Live Food Company cheese...stop by for Farmer's Cheese, Queso Blanco, Tomme and Chaourge in addition to their excellent meats.
And get ready for our Strawberry and/or Rhubarb pie Contest on June 27!
Bring your pie making A-game to the Farm Festival! Here's the deal: Drop off your strawberry or strawberry-rhubarb pie by 4pm at the market on June 27. The pies will be judged by best crust, best tasting, most original & people's choice. Pies must be made from scratch using local strawberry and/or rhubarb. Winners will be announced at 5:15 pm and samples will be available.