Corn Roast time!

We must be doing something right, because the forecast calls for another beautiful day this Wednesday. None of this hot, sticky nonsense for us!

Farm Fest Faves Acoustic Medicine Show will playing at 5pm under the music tent.

And...it's CORN ROAST time! We'll be grilling delicious Migliorelli corn from 5pm on next to the music tent...$1 an ear to benefit the Farm Festival! And actually, we could use some help with said corn roast. Write us at info@woodstockfarmfestival.com if you're able to help out shucking or grilling, starting at 4pm. We'll also be having a shucking contest because hey, 125 ears of corn aren't going to shuck themselves...show off your prowess and get a free ear of corn out of the deal. 

Michelle Bernardi from Oriole 9's Project Roots garden will be doing a hands-on cooking event with kids 6 and up. Come by to make a rainbow salad with fresh produce from the garden. Find Michelle and Harmony in the market from 4:30pm until the veggies run out!

Project Roots Eggplant getting ready

Deb Tankard and Friends will be playing in the market from 5:30pm on...always a treat! 

And in celebration of the beautiful early pears at Wright Farms' booth last week, here is another lovely recipe from our friend Eve at The Garden of Eating. Pears are in season through the fall in the Hudson Valley, so there's plenty of opportunity to put them up. 

Pear Preserves With Cardamom & Ginger - adapted slightly from the Ball Complete Book of Home Preserving

Yields between 5-7 half-pint jars

Ingredients

* 5 1/2 cups diced, peeled, cored pears (about 8 pears)

* Grated zest and juice of 3 limes or tangerines

* 2 1/3 cups sugar

* 1 Tbsp grated ginger

* 1 tsp ground cardamom seeds

* 1 tsp ground cinnamon
* 1/2 tsp pure vanilla extract

Directions

1. Sterilize jars and lids in boiling water canner.

2. Combine all the ingredients in a large saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently, until the mixture thickens, about 15 minutes. Remove from heat and test to see if it has reached the gel stage. If the preserves fall from the spoon in a single sheet, it is at the gel stage. If your mixture has not reached the gel stage, return the pan to medium heat and cook, stirring constantly, for an additional 5 minutes. Repeat gel stage test and cooking as needed.

3. Ladle the hot preserves into hot jars leaving 1/4 inch headspace. Remove any air bubbles. Wipe the rims. Center the lids on the jars. Apply bands until the fit is fingertip tight.

4. Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude. Turn off the heat and let the jars sit for 5 minutes then remove the jars and let cool in a draft-free spot overnight. Check the lids for seal after 24 hours - they should not flex up and down when the center is pressed. Store in a cool, dark place for up to one year.

Alternatively, if you don't want to mess with the canning, you can skip the whole jar sterilizing and boiling water bath process and just store in clean, air-tight jars in the refrigerator for up to a month.