Holidays at Kirby's

Kirby's Farm Market is open right up to Christmas. Get ready for the holidays with wonderful gifts and ornaments, quality produce, wreaths, poinsettias and the perfect Christmas tree. And we can help with your last minute shopping on December 24th too! Homegrown and Locally Grown: For the rest of the season we'll have apples, potatoes, onions, cabbage, garlic, and winter squash. Ask us about our apples that have been in special storage to keep them as crisp and juicy as the day they were picked. You don't have to eat soft mealy apples just because it's December.

Decorating for the Holidays: poinsettias! Our greenhouse is full of beautiful holiday color.  We have hundreds of plants in a range of sizes. 4.5" pots are the perfect gift for teachers and friends while 10" pots create an impressive  splash of color for home and office.  Choose traditional red or white, marble (pink and white swirl), jinglebells (red speckled with white) or pink.

Find the perfect Christmas Tree! Take a stroll between the market and the greenhouse where an evergreen forest has sprung up over night. We have over 100 trees to choose from.

We also make our own wreaths in a variety of styles. Our specialty:  luxuriously full wreaths  handmade at Kirby's with mixed greens; artfully arranged holly, cedar, pine, fir and eucalyptus create a truly unique display. For those with an interest in holiday sparkle, we have wreaths decorated in combinations of  red, gold, silver, blue, green and white. Or just plain, sweet-smelling greens with a bow. Talk to us about having a wreath made for your home - we would be happy match the holiday theme of your choice.

Open til December 24th!

Like us on FACEBOOK to keep up to date on our end of the year specials and sales!

Roasted

Wondering what to do with all of these boring winter vegetables?

It was years ago that I first saw a recipe for Roasted Vegetables, and I will always be thankful that I did. Roasting is such a delicious way to add variety to your menu. The results provide the same rich flavor of many less-healthy cooking methods. Plus, just about any vegetable out there is even better when roasted, so you are free to experiment.

The most popular and common combination for my family would be carrots, beets, garlic, onions, and potatoes. Cauliflower, winter squash, turnips, fennel and sweet potatoes are also excellent additions. Even if you only have one of these options, just toss it in a little olive oil and a sprinkling of salt and roast away! There really aren't too many rules. If you would like to have big chunks or wedges instead of cubes, just keep the size uniform and you'll be all set.

You will be amazed at the pile of veggies you end up with after everything is peeled and chopped. Remember that a lot of moisture will be lost in the cooking process so the end result takes up less space. In my experience, it is not unusual for two people to polish off one cookie sheet (about one recipe) of roasted veggies.  Serving them alongside roast chicken with some homemade applesauce makes for a warming, delicious, and nutritious Autumn/winter dinner! And, of course you can get every vegetable you need to make this recipe at Kirby's Farm Market.

Kirby's Favorite Roasted Veggies

1 beet, peeled and cubed

1 onion, cut into small wedges

1 head of garlic, minced

2 potatoes, cut into 1/2 inch cubes

2 medium carrots

2 Tbsp Olive Oil

1 tsp salt

Preheat your oven to 400 degrees F. Toss all ingredients together in a large bowl. Spread in one even layer on a cookie sheet. Try to leave a little space between most of the pieces. The more air flow you have the more caramelization you'll get and that's the yummy part! It is a good idea to use more then one cookie sheet if your veggies create a pile instead of a layer.

Place the cookie sheets in the center of your oven. If you need to place one on a lower rack, be sure to switch them  half way through cooking. Stir your veggies after about 30 minutes. Continue cooking for about 30 minutes more. Keep an eye on them and stir again if necessary. Veggies should be tender and golden brown, the onions nice an caramelized. Remove from oven and serve immediately. (Roasted veggies are wonderful the next day, so you will probably want to make extra.)

Thanksgiving is coming up! Maybe it's time to try something new? Let us know how your experiments turn out!

Harvest Weekend Schedule of Events

In addition to scheduled events and demonstrations, we have Live Music, Local Artisans selling their wares, Food, Games, a Scavenger Hunt, Wagon Rides, and A Homegrown Dessert Contest!  Rain or shine! Click here for details. SATURDAY

11:00 : Festival Opens!

11-5 : Cordwood Masonry Demonstration with Peter Turkow of Rochester Green Living

11-2 : Dry Stone Masonry Demonstration with Scott George

11:30 : Pottery Demonstration with Deborah Wilson

1:30 : Soap making Demonstration with Nanny Naturals

2:00 : Drum Circle

2:30 : Pottery Demonstration with Deborah Wilson

3:00 : Test the Farmer

4:00 : Soap making Demonstration with Nanny Naturals

5:00 : Festivities end until tomorrow, rain or shine!

7pm : Market closes for the day.

SUNDAY

11:00 : Festival Opens!

11-2 : Dry Stone Masonry Demonstration with Scott George

11:30 : Pottery Demonstration with Deborah Wilson

1:30 : Soap making Demonstration with Nanny Naturals

2:00 : Drum Circle

2:30 : Pottery Demonstration with Deborah Wilson

3:00 : Test the Farmer

4:00 : Soap making Demonstration with Nanny Naturals

5:00 : Special Unveiling

5:15 : Please join us for cake and refreshments to celebrate our 40^th anniversary!

Bring Your Own Fork!

I have two questions.

#1. DO YOU LIKE TO BAKE?

For the bakers out there with a little bit of competitiveness in 'em, we have a contest for you... KIRBY'S HOMEGROWN DESSERT CONTEST! With every season that comes around, we love hearing about the creations you make with the produce we grow.  Pies, Cobblers, Cakes, Muffins.... so many wonderful things! We decided it was time to gather it all together in one place and discover the dessert that rises to the top. So use your creativity, your ingenuity! Pull out your rolling pin and show us what you've got!( Click HERE to read more, including rules, dates and times.)

There are PRIZES!

All entries that receive 4 or more stars win a place in our new cookbook. 1st Prize - $25 Gift Certificate to Kirby's and a Festival Tshirt

2nd Prize - $15 Gift Certificate to Kirby's and a Festival Tshirt

3rd Prize - $10 Gift Certificate to Kirby's and a Festival Tshirt

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#2. DO YOU LIKE TO EAT?

Now, for the eaters! This is a contest, and we need judges. That means you. If you're like me, and you always go for a "sampler plate" at the holiday dessert tables (how can you take just one thing, when everything looks good???) this is your day. The first 50 customers that come to our Kirbygrown Dessert Contest tasting area promptly at 2pm will be designated "Official Tasters" and it will be up to you to pick the best desserts. We use a five star rating system, so don't worry you don't have to be super critical. Just let us know what excited your tastebuds!

Pick Your Own Apples at Kirby's

 

Our Pick Your Own Apple Orchard is loaded with fruit right now! As of September 15th there are still some Honeycrisp and Gala out there, with plenty of McIntosh, and Macouns soon to come. Red Delicious, Ida Red, Crispin and Empire are a few other varieties that will be available by early October.

Picking apples is a favorite fall tradition formany of our customers. Heading out to the orchard rain or shine, often with a flock of children in tow, is a great way to experience the farm. We hope you have a chance to try it out for yourself! Apple picking is available whenever the market is open.

The Last Fruits (and Vegetables) of Summer

September is such a beautiful month! Gorgeous skies, brilliant greens and golds, and so much beautiful produce. It is a month that contains the slow blending of summer into Autumn and we see the signs everywhere we look. Fresh sweet corn is piled next to dewy cauliflower and cabbage. The last pecks of Cresthaven peaches fill a table beside rows and rows of apples. Bushels of tomatoes disappear one by one, transformed into jars of brilliantly red sauces and salsas, while pumpkins and gourds appear up on every table.

Today is definitely part of that transition, on the cusp of a new season. Growing up on a farm, I've lived with the urgency of the seasons all my life: savor every bite, and then put it up before it's gone! Because, before too long those cardboard greenhouse tomatoes are all we'll have.

Therefore, I consider it my personal obligation to make sure our customers understand - that this is your final warning. Snow! Sleet! Ice! I would be the last person to disparage winter (I love it!), but there is one thing that winter doesn't have: fresh produce.

Don't miss your last chance on all of these delicious fruits and vegetables: sweet corn, eggplant, zucchini, summer squash, cucumbers, tomatoes, sweet peppers, hot peppers and of course, peaches (there are only about fifteen pecks left!).

But hey, if you've missed out on a crop or two (I only have about two bags of frozen strawberries to look forward to this winter) don't worry yourself too much. They all come right back around again.

Grilled Sweet Corn with Three Butters

Chili Butter:• 1/4 cup butter, softened • 1/4 teaspoon hot sauce • 1 teaspoon sweet chili powder • 1 teaspoon dried oregano • 1/4 teaspoon ground cumin • 1/4 teaspoon sweet paprika • 1/4 teaspoon garlic powder • 1/4 teaspoon onion powder • 1/8 teaspoon salt

Lime Cilantro Butter• 1/4 cup butter, softened • 3 teaspoons fresh lime juice • 1/4 teaspoon lime zest • 1/4 teaspoon sugar • 3 TBSP chopped fresh cilantro • 1/8 teaspoon salt

Lemon Herb Butter• 1/4 cup butter, softened • 2 cloves garlic, chopped • 1/4 teaspoon lemon zest • 1 tablespoons each fresh, chopped basil, oregano and thyme • 1/8 teaspoon salt

For the Grilled Corn: Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and smooth husks back into place. Put each ear under running water to moisten the husk and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve corn with 1 teaspoon flavored butter.

For each flavored butter: Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.

Swiss Chard - Obscure but Tasty!

Swiss Chard is a vegetable I had never heard of until it showed up on the table here at the market a couple years ago.  I'm glad it did, because you can never have too many nutritious powerhouses in your arsenal of healthy greens. We should have it available for the rest of the year, in a beautiful rainbow of colors. _____________________________________________________________________________________

Swiss Chard!

a superstar vegetable

Nutritional Information:

Swiss chard is an excellent source of Iron, Potassium, Vitamins A, Vitamin K, Vitamin A, Vitamin C, Magnesium, Manganese, Vitamin E and dietary fiber. It is a very good source of Copper, Calcium, Vitamin B2, Vitamin B6 and Protein. (Source: The World's Healthiest Foods, www.whfoods.org Information verified on : www.nutritiondata.com)

How to Cook (about 1lb of Swiss Chard):

Remove stems from leaves. Cut into one inch pieces. Begin sauteing the stems over medium heat with one teaspoon Olive Oil and one clove of minced garlic. Add When the stems become crisp-tender, add the greens with a little water. Cover, and continue cooking until the greens and stems are tender, stirring occasionally. Season with salt and pepper, serve & enjoy!

There are many ways to enjoy the benefits of swiss chard . Some of our customer's enjoy swiss chard steamed and dressed with vinegar or lemon, sauteed with tomatoes and bacon, or added to soups, casseroles, and pasta.

The Great Pickle Debate

Arguments may not be as fierce as cat vs dog, superman vs spiderman, or chocolate vs vanilla, but I know more then a few people that get pretty passionate about their pickles.

Sweet or dill?

In my opinion, it's best if sweet pickles are kept very far away to save plenty of room for dill. Ever since I was a little kid, I've been notorious for my love of dill pickles. And there are always plenty around since the Kirby family puts up dozens of jars every year (in fact I'm eating one right now, from this very jar).

However you like your pickles, this is the year to try making them yourself! As with everything else, the season started early and we already have bushels of pickles ready to be partnered with garlic, vinegar and salt. The Ball "Fresh Preserving" website has a great variety of recipes. Instructions are clear and straight forward enough to take all the intimidation out of the process.

Call ahead to place your order for 3-4" pickles or 5-6" pickles. We pick on Wednesday and Friday, so they're available to pick up those days after 3pm or the following day. (585)637-2600

If you're as anxious as I am to bite into a refreshing pickle, here's a recipe that only takes a day or so.

Garlic Fridge Pickles

• 8-10 Kirby pickles, thinly sliced
• 1/2 cup of water
• 1 cup of Cider Vinegar
• 1 Tbsp Salt
• 2 cloves of garlic, smashed

• Put everything but the pickles into a clean, shiny, quart  canning jar. Swirl it all around until the salt melts and everything is nicely combined. Add the pickles. Pack 'em in there (but gently) til the jar is full with an inch to half inch of head space. If the liquid does not cover all of the sliced pickles, top it off with enough cider vinegar to do so. Cover tightly and store in the fridge. Now you have to wait at least four hours to enjoy your pickles, but 12 hours would be better.

Tossing in some other ingredients like a handful of chopped fresh dill leaves, red pepper flakes or a 1/2 tsp of mustard seed would be fun too. This is a pretty loose recipe, so you might find that you have an extra pickle, but when is that a problem? Let us know if you try it out!

Not into pickles? Cucumber salads are a great hot summer day dish (the 90 degree weather this weekend definitely does not motivate us to turn on the stove). Here are a few dozen recipes from tastespotting to inspire you!

Opening Day!

It's an exciting time of year here at Kirby's Farm Market!

I must confess, I say that a lot. It's hard not to - after Spring comes Summer, and then Fall and Winter... how can I restrain my excitement with an endless parade of seasons, each more delicious then the last? Asparagus, strawberries, peas, then peaches, tomatoes, peppers, and sweet corn, apples, squash... oh my! Hungry yet? And that's just the beginning. I'm sure you all know how I feel. We saw the signs when we posted about the arrival of our first annuals on Facebook, back in April. Even though there were weeks and weeks to wait, we know you're just as excited as we are.

May 1st. May 1st is a phrase that's heard frequently, December through April. Everyone wants to know when the market will be open, when will they get that first peak in the greenhouse? Or that first taste of fresh Kirbygrown asparagus? Even as we close our doors in December, "May 1st" is spoken about a hundred times to customers wanting to know when it will all start up again. A new year, a new season, a new array of challenges, accomplishments and miracles.

As I write this post, May 1st is just a few days away. And let me assure you, there's quite a hustle going on right now! So many things to pack into this last week. So many displays to make just right. One thing that was finished right on schedule, ready for opening day, are the renovations to the front of the market. Maybe you noticed a little bit of construction going on at the market if you've driven down Ridge Road lately. Our usual displays of garden tools, country gifts and Spring décor will look especially nice with new windows and doors as a back drop.

The greenhouse is so gorgeous this time of year, full from wall to wall with perfectly beautiful plants. It's hard to resist filling your garden with color right away, but we all know the danger of frost in this area. Don't worry, you can visit the greenhouse whenever you want to, until it's safe to plant! If you must buy now, you can join the group of determined gardeners that move their plants in and out of garages until the time is right. There are a few annuals that tolerate cooler temperatures - check back for a post on the subject in the near future!

Meanwhile, on the farm: it was only about three weeks ago that the warm weather had asparagus shoots beginning to poke out of the ground. Last week some of the stalks were amazingly tall, as tall as I've ever seen it! There will definitely be plenty of asparagus to start us off this year. As asparagus season goes into full swing, we'll be keeping a lookout for recipes. Do you have any favorites you would like to share?

Black Bean Pumpkin Chilli

This vegetarian chili is a great way to celebrate a cool Autumn day in Western New York.  The subtle sweet earthiness of the pumpkin is nicely offset by a good dose of spices, and complimented by a hint of the dark, sweet, flavor of chocolate. Ingredients:

2 Tblsp Olive Oil

1 Medium Onion, chopped

2 cloves of Garlic, minced

1 sweet pepper, diced

1 large can of Tomatoes with juices

1 can black beans, rinsed

1 cup mashed or pureed Pumpkin

2 tsp Cumin

1 Tbsp Chili Powder

1 tsp oregano

2 Tbsp chocolate chips, or two squares of unsweetened chocolate (optional, but you should try it!)

In a 5 quart pot, sautee onion in olive oil until golden. Add  sweet peppers and garlic, continuing to cook until garlic is lightly golden.

Add the remaining ingredients to the pot, stir to combine, and then simmer for 30-45 minutes.

Season with salt and pepper to taste. Adjust thickness of soup by adding more tomatoes or chicken stock (if you're not making a vegetarian chili), a half cup at a time.

Enjoy with a dollop of sour cream, some grated cheddar, and a sprinkling of fresh cilantro.

Key West Strawberry Sorbet

Whip up this delicious sorbet in the blender for a super thick smoothy. For more of a traditional sorbet, use your ice cream maker or, if you don't have one of those contraptions, stick it in a sealed container in your freezer for about an hour. Ingredients

2 cups frozen strawberries

3 Tbsp sugar, honey, or maple syrup

1/2 cup coconut milk

Juice of half a lime

Put it all in the blender, and whirl away! Pour into small bowls or glasses, garnish with a wedge of lime or fresh strawberry, serve with a spoon, and enjoy!

Variation: for an adult version, add about 2 ounces of rum. 

Sour Cherry Sauce

Baking this sauce in the oven is a nice alternative to spending time at the stove, stirring it in a pot. Then you can do whatever you want with it! Pour it on ice cream, add it to plain yogurt (pictured below), pair it with a warm homemade biscuit - be creative! But honestly, I tend to eat it all by itself, as a refreshing sweet treat.

Ingredients

7 cups of sour cherries, frozen or fresh

2 Tblsp Cornstarch

1 Cup Sugar

Preheat oven to 400 degrees.

Blend Sugar and Cornstarch in an 8.5 x 11 glass baking dish.

Add cherries and stir to combine.

Place baking dish on the center rack of the oven and bake for 30-45 minutes, stirring every ten minutes. The cherries are done when it's bubbly all around the edges and begins to bubble in the center as well. Juices should be clear and slightly thickened. It will thicken more into a soft gel as it cools. Allow to cool slightly before serving. Will keep in the fridge up to a week.

Note: this recipe was inspired by a similar recipe on epicurious.com, called "Roasted Cherries". I changed the cherry to sugar ratio dramatically, and it's still plenty sweet!

Kirby's Favorite Potato Soup

This recipe was given to us by an employee years ago. We've enjoyed it many many times since then, at family gatherings and as a simple dinner (with a giant salad!). It's a comforting, simple, potato soup that is absolutely delicious with Kutter's cheddar cheese grated on top. We usually make a giant pot by quadrupling the recipe.   

Ingredients

• 1 cup chopped Onion
• 2-3 Tbsp of Butter
• 2 Tbsp Flour
• 1 Cup Water
• 2 cups of Potatoes, cubed
• 2 cups Milk
• 3 Chicken Boullion Cubes

In a medium sized pot, sautee onions in butter until onions turn a light golden brown. Stir in flour. Gradually add water and stir until you create a paste and there are no lumps of flour. Continue adding water, stirring continually. Add potatoes, milk and boullion cubes. Simmer gently until potatoes are cooked through. Season with salt and pepper to taste.

Toppings: We usually keep it simple with cheddar cheese and maybe a little sour cream, but bacon, scallions, or chives would be a great idea too.

Refrigerator Pickles

With all the pickle cucumbers about now I thought I would share a great (and EASY) recipe that my family and friends love. They are crunchy, have terrific flavor, and best of all, NO canning processing is required, so it is quick too! Perfect for our summer meals! Enjoy, Melanie Cullingworth

• 6 Cups thinly sliced pickling cucumbers (about 2 lbs)
• 2 Cups thinly sliced onion
• 1  1/2 Cups white vinegar
• 3/4 Cup sugar
• 3/4 tsp. salt
• 1/2 tsp. mustard seeds
• 1/2 tsp celery seeds
• 1/2 tsp. ground tumeric
• 1/2 tsp. red pepper flakes
• 1/4 tsp. ground black pepper
• 4 garlic cloves thinly sliced

Place half the sliced cucumbers in a glass baking pan (8-9 square works well) and top with half the onions. Repeat procedure with remaining cucumbers and onions.

Combine vinegar and remaining ingredients in a small saucepan and stir well. Bring to a boil and cook for 1 minute. Pour over cucumber mixture, let cool, then cover and chill in refrigerator for at least four days to develop the full flavor. May be stored in the refrigerator for up to a month.

Shaved Brussel Sprouts with Craisins and Walnuts

The strong flavor of brussel sprouts is balanced by the bright sweetness of dried cranberries and the nutty crunch of walnuts in this recipe.   

Ingredients

• 1 small Onion, minced
• 2 Tbsp Olive Oil
• 2 lbs Brussel Sprouts, thinnly sliced
• 1/4 cup dried cranberries, chopped
• 1/4 cup walnuts, chopped
• Salt and Pepper to taste
• Balsamic Vinegar (optional)

Saute onion in olive oil over medium heat, until golden brown. Add brussel sprouts and cover, cooking until sprouts are crisp-tender. Add a tablespoon of water if the pan becomes too dry and vegetables begin to stick. Season with salt and pepper.

Add dried cranberries and walnuts, toss to combine. Drizzle with balsamic vinegar before serving. Serve warm.

Note: to slice brussel sprouts, cut off the stem up to where the leaves begin and discard. Slice brussel sprouts width-wise into quarter inch discs.