Dear Farm Family,
We hope you have all had a wonderful holiday weekend! We are thrilled to report that we got over 3 inches of rain at the farm this week! Thank you for the prayers, happy thoughts, and rain dances that surely helped push these storms our way. As we’ve mentioned the cool rain was much needed, and the fields were greatly refreshed. The rains could not have come at a better time, as we are preparing this week to plant many of our Fall crops. This week, we will plant our new generations of peas, butter beans, sweet corn, watermelon, cantaloupe, winter squash, and pumpkins.
As you know, your pick-up day is tomorrow, Monday, July 5th. Our harvest this week includes sweet corn, tomatoes, cherry tomatoes, eggplant, cantaloupe, sweet beauty watermelons, St. Julien Plantation peaches, and blueberries! Please remember that box contents can and usually will vary according to share size and availability.
The peaches and blueberries we’re providing this week were not grown by Pinckney’s Produce as both of these crops are fairly specialized offerings. But it being the prime peach and blueberry season, we couldn’t let it pass by without giving our members the taste of these amazing summer fruits. St. Julien Plantation is a family run farm in Eutawville that has been in continuous operation since 1737! The blueberries this week are also SC grown and were provided by J Mac farms in Gable, SC. We hope you’ll enjoy a taste of these other small family farms in our community!
Our Fall sign ups have been going incredibly well. A few of our drop sites are already over half way full. If you are currently a member at Rosewood Market or Forest Lake Gardens, we would strongly recommend securing your spot as soon as possible. These are two of our most coveted drop sites, and they will likely be maxed out in the next few weeks. If you have not yet reserved your place for the Fall, you can go directly to our sign up page from this email by clicking this link. For those of you who have already signed up, thank you! We hope you will spread the word to your friends and family and help us make our Fall season the best one yet!
Regards,
Jody
Just a reminder…Pinckney’s Produce is on Facebook! If you’re interested in more frequent news and photos from the farm, please become a fan of our Facebook page. We are updating this page frequently with the current happenings, and we will also be posting pertinent articles, recipes, and photos throughout the season.
Peach and Blueberry Cobbler
Ingredients
Serves 4.
- 3 to 4 ripe peaches (1 1/4 pounds), cut into eighths
- 1 cup blueberries
- 1/4 cup plus 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
- 1/4 cup heavy cream
- 1/2 cup plus 2 tablespoons all-purpose flour
- Pinch of table salt
- 1 teaspoon baking powder
- Vanilla ice cream (optional)
Directions
- Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, and cornstarch. Add to fruit; toss to combine. Set aside. Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside.
- Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.
- Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve hot, with ice cream if desired.
