September Perennial of the Month: Solidago

Autumn!

Cool evenings, damp and dewey mornings, the first sweet -tart bite of an early apple, and all the intense color that Fall brings. Purples, oranges, rusts, reds and gold. Even the air smells golden as leaves slowly change and fall to the ground.

Get out the woolly sweaters, bundle up by the last bonfires of the season, and add a flare of sparkling gold to your garden with this month's feature perennial; goldenrod!

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Perennial Manager Jaime Brennan tells us about Solidago (Golden Rod), the perennial of the month here at Kirby’s:

"You might be surprised that I have chosen Golden Rod for my plant this month. I am hoping to shed some light on this beautiful native plant and clear it's name from those who blame it for their fall time allergies. Most know that pollen is a major allergy trigger, and that airborne pollens affect sufferers the most.

Something that most people are not aware of is that the pollen from the Golden Rod plant is very heavy and it falls to the ground. It is not light enough to be caught by the wind to tickle and irritate your nose.

However, there is another plant lurking close by, blooming alongside Golden Rod - Ragweed!  Ragweed does not have attractive flowers, and it's pollen is light enough to be carried by the wind.

As you drive through the countryside, notice the fields full of beautiful golden color. While wild varieties of Goldenrod can spread aggressively, the cultivars we offer at the market are much easier to control - you can have that amazing color in your gardens at home. Don't be afraid to let this bright, graceful and cheery plant add some light into your fall garden."

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We have a great selection of fall blooming perennials at the market right now! Several varieties of Rudbekia, Gaillardia, Anemone, perennial Chrysanthemum, and lots more. Mix in a traditional Mum or two for a beautiful Fall display.

All of our Perennials are 25% off for the rest of the 2012 season, so stop by Kirby's for great deals on some really neat plants.

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Late Summer Salad

Celebrate these last sunny days of summer with a beautiful, healthy salad!

I love using raw beets and carrots together. The color is amazing: magenta and orange layered with vibrant green lettuce and brightened by slices of apple and a sprinkling of feta. You know you're going to get a whole range of important vitamins and nutrients with all of that brilliant color! And we didn't even start talking about flavor yet... Earthy, sweet, tart, crisp and salty. A delicious assortment of tastes and textures.

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KIRBY'S LATE SUMMER SALAD

This will make one big dinner salad, or five side salads. Crisp, mild and sweet, Gingergold is the perfect apple variety for salads. You can find most of these ingredients at Kirby's!

1 local Carrot, coarsely grated

1 Kirbygrown Beet, coarsely grated

3 cups of local Leaf Lettuce, loosely packed

5 Tablespoons Cider Vinegar

1/5 tsp Salt (a good pinch)

1 Kirbygrown Gingergold Apple, diced, with several slices reserved as garnish

1 ounce Feta Cheese, crumbled

1 Tablespoon of Crunchies (sunflower or pumpkin seeds, chopped raw almonds or walnuts) optional

Method: Whisk together vinegar and salt in a small bowl. Set aside.

Place lettuce on a large plate or in a bowl. Arrange heaps of grated beet and carrot on lettuce. Drizzle with vinegar solution.

Add apples, sprinkle with feta and seeds or nuts. Enjoy!

Note: My default salad dressing is Cider Vinegar and Salt, and it works perfectly for this salad, in my opinion. Incredibly simple and refreshing, it brightens up a bowl full of veggies without overwhelming their individual flavors. If this isn't your kinda thing, have your favorite bottle of vinaigrette handy as a backup.

Peaches at Kirby's!

Several new peach orchards were planted on our farm within the last five years. All of that patience and hard work has paid off this season with one of the biggest peach crops we've ever seen! We have bushels of beautiful orange-gold fruits available until the end of September for canning, freezing, baking, making jam or just eating fresh.

Peach Varieties

Glohaven: A midseason variety, Glohaven is a freestone peach that's excellent for canning (or jam), fresh eating, freezing, and desserts. Great peach flavor and plenty of juice!

Babygold: A unique peach, very popular for canning. It has excellent flavor, with a firm almost 'rubbery' texture. The upside is that you don't have to remove the skin when you can them and the firm flesh doesn't become stringy like so many other peach varieties when they've been in the jar for a little while. The only downside: they're clingstone, so you usually have to cut them off the pit. Babygold is the Kirby family's peach of choice for canning and we think the extra work is well worth it.

Gloria: A new variety this year, Gloria is another unique peach. This freestone, low- acid peach is nice and sweet with plenty of juice. It stays firm (almost crisp)  even as it ripens, so you don't have to worry about bruising! We've never had a peach quite like it. Gloria is excellent for baking and fresh eating.

Raritan Rose: A  low-acid, freestone, White Peach.  Many of our customers wait for the white peaches to come out every year because they prize the distinctive, aromatic qualities. It's one of those fruits that create instant memories the moment you bite into it, and you'll never forget that first bite.  Have you ever tried one? You really should, (especially if you're a fan of fresh peach daiquiris! They make the best I've ever had.) they are unusual and delicious... and they won't be here for long!

Cresthaven: Our last peach variety of the season. Freestone, excellent for desserts, canning (and jam) fresh eating, and freezing.

Donut Peaches: I'm sure you've heard of these odd looking stone fruits by now. If you haven't, hurry in and try some because they're almost gone! Each squished little peach is packed with flavor.

Tip: Freezing peaches for the first time?

It's super easy, here's how I do it. Slice up the peaches and toss them in a large bowl with 1/2  cup of sugar per 4 quarts  (about 12 peaches).  Scoop them into freezer bags, 2 cups each, seal and lay flat in the freezer (be sure to spread them out instead of stacking them right on top of each other). Take out whenever you need a nice taste of summer during the long NY winter.

Since I use most of my frozen peaches for smoothies and other delicious beverages, I leave the skin on. If you plan to bake with them and would prefer to do so without the skins, dunk the peaches in boiling water for about two minutes. Allow to cool and remove the skin before continuing on with the rest of the process.

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RECIPE: Healthy Peach Smoothie

Vanilla gives this delicious smoothie the effect of creaminess without any dairy, while hints of cinnamon and orange complement the peaches perfectly.

1/4 Cup Orange Juice

2 Ripe Peaches, cut into chunks

1 Cup of Ice

Dash Cinnamon

1/4 tsp Vanilla

Put all ingredients into a blender, beginning with the orange juice. Blend until frothy and smooth, then pour into glasses and garnish with a peach slice. A refreshing, fat-free beverage!

And remember... it's always nice to share!

August Perennial of the Month : Echinacea

The Echinacea (Coneflower) at the market is putting on quite a show right now! These tough, enthusiastic plants are easy to grow in most gardens. Stop by and enjoy all the summer color in our perennial area and display gardens!

Perennial Manager Jaime Brennan tells us about Echinacea, the perennial of the month here at Kirby's:

"Echinacea has been around for a long time (North American Plains Indians used it for a variety of medicinal purposes. They learned about it by watching injured or sick elk that sought out the plant!) and is a plant that is shared between many gardeners.

"It is always fun to see where it wants to be in your garden. You may have planted it in one garden the year before and have found it chose a new location the following year, maybe with the help of a winged friend. You can find a large array of Echinaceas from purpurea to newer varieties like 'Hot Papaya'. They are all striking and provide a food source for butterflies when they are in bloom and for birds when they have gone to seed."

• In 1998, the Perennial Plant Association chose Echinacea purpurea "Magnus" as the perennial of the year.
• Some varieties are fragrant
• Echinaceas are considered deer resistant.
• Echinacea makes a great cut flower for bouquets, lasting up to two weeks in a vase.
• The spiky brown seedheads are also great for dried arrangements.
• Echinacea is well known for it's medicinal benefits.  For a scientific look, go here.

We carry 16 different kinds of Echinacea at Kirby's: Echinacea purpurea; 'After Midnight'; 'Double Decker'; 'Fatal Attraction'; 'Fragrant Angel'; 'Green Envy'; 'Green Jewel'; 'Hot Papaya'; 'Magnus'; 'Pink Double Delight'; 'Ruby Giant'; 'Ruby Star';'Virgin', 'Big Sky', 'Sombrero Hot Pink', and 'Sunrise'. There is a color and a style for everyone!

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What's Fresh

Peaches - bushels of peaches arrived this morning. As you can see, the color is gorgeous. We pick our peaches tree ripened for flavor and a little firm to avoid bruising. The first peaches are always clingstone  (the fruit clings to the pit) but the flavor and incredible juiciness make up for it!

Sweet Corn- Our very own. Order by the bushel for your next summer picnic!

Tomatoes - nothing compares to the taste of a field grown tomato! Available by the pound right now, but canning season is just around the corner. Stay tuned...

Sweet Peppers - green for now, the red are getting redder all the time in this sunshine!

Eggplant - a unique vegetable in appearance and texture... eggplant parm, anyone?

Pickles - you can pick up these tiny, crisp versions of cucumbers one at a time or by the bushel. Our favorite cucumbers for salads. Available in 3-4" (perfect for whole dills) or 5-6" (best for sweet chunks, relishes and slicing). We also have regular cucumbers for slicing.

Zucchini and Summer Squash -  Have you tried grilling zucchini yet? Just toss it with a little olive oil, salt and pepper, maybe some fresh herbs and you're good to go.

Black Raspberries - Fill a few freezer bags to enjoy this amazing flavor in the winter time! Great with yogurt for breakfast, in cobblers, cakes and pies... if they make it home, that is.

Beets - have you tried them shredded on top of salads? They add a wonderful splash of color to so many dishes

Sweet Cherries - won't be here too much longer. Another great treat to stock up in the freezer!

Sour Cherries - Their season is very short, so grab them while they're here. If you're a fan of these refreshing, sweet-tart stone fruits, check out the previous blog entry. You can enjoy them allll year long.

Locally grown - we also have blueberries from Fabry's in Holley, red raspberries from Brown's in Waterport, and carrots from a farm in the Rochester area.

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In Season Now

Dark Sweet Cherries showed up last Saturday.

Freeze them, dry them, blend them with lemonade, toss some onto a salad - if they make it home that is!  When the Sweet Cherries show up, Sour Cherries can't be far behind.

July is fast approaching!

We've had strawberries for several weeks but they won't be here much longer. Now is the time to purchase by the flat for jam, juice, and freezing. Freezing is my favorite way to preserve strawberries for the winter. Last year I somehow ran out of time and only got around to making jam. Let me tell you, I missed them alll winter. And I learned my lesson - there are eight quarts in my freezer right now!

Our lettuce is grown right behind the market,

so we can take a short walk out back and pick more whenever we need to. We keep at least two heads of each type available (Green Leaf, Red Leaf, Ithaca, and Buttercrunch), and you know it's fresh! I didn't know what good lettuce was until we started growing it ourselves. It is so sweet and tender and beautiful!

Regular Peas are still going strong!

We'll have them for a few more weeks, so take a few pounds home to enjoy a little pea-shelling meditation on the front porch.

Ode to a Busy Saturday Morning

Five bushels of edible pod peas, still warm from the sun.

Twelve flats of strawberries, surrounded by a cloud of sweet perfume.

Crisp lettuce, like huge, ruffled, green roses, lined up patiently in a crate.

A pile of curling garlic scapes, like the discarded jewelry of faeries, ready to add garlicky flavor to anything cooking in the kitchen.

A wagon loaded with forty pounds of strawberries, picked by three generations!

The last of the asparagus: short, tender and sweet, like a final good bye from Spring.

They all disappear one by one, in the hands of a steady stream of fruit and vegetable lovers. Our customers!

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Baked Goods from Greg'ry's, Bergen, NY

Aside from the beautiful produce coming in on this beautiful day, I am excited to share the news with you that we are once again carrying baked goods from Greg'ry's Bakery in Bergen. For years we sold rows of their delicious fruit-filled pies, stacks of cookies and plenty of loaves of bread. Once again our display is full of their high quality treats. (I have spent the entire morning resisting the urge to try one of everything! Now I just have to make the choice between giant cinnamon rolls, coffee cake, scone or a little strawberry rhubarb pies...what to pick...).  Stop by on any Friday, Saturday or Sunday and savor a treat from Greg'ry's!

A Memorial Day Update!

I have to admit, I did not have high hopes for the weather this Memorial Day weekend (pretty sure I'm not alone on that)! But it has been so nice, aside from those brief, spotty showers Saturday morning. The sunshine is a boon for barbecues, gardeners and garden centers alike. We need a little break from the wet to relax by the grill, visit with friends and family, and to add a little beauty around our houses - colorful annuals, hardy perennials, and a tomato or six.

Out on the farm, we've been lucky enough to continue planting in most areas. There are a few fields that look more like a swamp then a field, but the high, sandy soil here on the Ridge is a huge benefit. When asked about the weather, Farmer Tim will answer, "First it was challenging, then it was frustrating, and now it's just unbelievable." Things are still growing though! Yesterday we saw the first bloom on the pea plants - fresh peas in about three weeks!

In the market right now, we have fresh Kirbygrown asparagus, spinach and rhubarb. We also have three varieties of CA Apples: Empire; AC Mac; and Crispin. (CA stands for controlled atmosphere, a method of storage that keeps the apples unbelievably crisp.) I had a Mac for lunch earlier and it was great! The apples are absolutely delicious with Kutter's cheddar, available in our cooler right now.

Walking around in the greenhouse area is so pleasant today. It's warm in the sun with a little breeze, and there are flowers everywhere. Peony, foxglove, lupine, poppy, columbine and coral bells are just a few perennials in bloom. We have container gardens of various sizes for sale, perfect for Memorial Day, or brightening up your porch or deck. Stop by soon, some varieties are selling out!

A Wet and Muddy Spring

  Oh 2011, what a Spring! The rain has long overstayed it's welcome, and according to this week's forecast it hasn't caught on yet. We've all been effected. Many gardens are still unplanted, lawns look more like pastures or swamps, and many an event was rained out. It could even be a matter of seasonal depression. Don't we suffer enough with these long, grey, windy winters? It makes us even more thankful for the few days of sun and warmth that we've had so far.

Enough complaining, you know what I'm really here to talk about. How are the crops coming along? In this part of the world, if you aren't farming then your neighbor or your cousin is, so plenty of people are talking about the rain and mud keeping tractors out of the fields. Sections that should be sprouting corn or soybeans right now are grassy wetlands instead. And some fields that were planted have been tilled and planted again, the first seeds rotting in the soil.

We are lucky to have well drained, sandy soil here. Our farmland in Albion has a few low, wet spots but most of it is high and hilly. Because of the quality of the land, we've been able to keep things going pretty well. But even so, it hasn't been easy.

Farmer Tim Kirby corrected my quote today when we sat down to talk about the weather. "Challenging, frustrating, and depressing," he said. "Everything is upside down, in chaos. But we're trying to make it an organized chaos."

"Cloudy wet conditions like these are the perfect storm for fungus and mold," he went on. Crops are most susceptible when in bloom and in the final stages of ripening, and some varieties are more vulnerable then others. Remember those sweet juicy donut peaches? Keep your fingers crossed, we might not see a lot of those.

Low temperatures are delaying things, there's no doubt about it. Most crops are very dependent on 'heat units' for growth, and this means a shorter season since those cold Autumn frosts will be right on schedule. Fruit trees are one exception to this rule. "As a perennial crop, they are not driven by heat units." Mr. Kirby was happy to add.

The good news: We'll have a nice continuous sweet corn season because Mr. Kirby has not missed a planting. All of our vegetables are in the ground (tomatoes, peppers, cucumbers, and pickles) so you can count on us to have a wide variety of high quality produce, as always. We have a few tricks up our sleeve yet!

Spring Color at Kirby's

Click on any photo to see the full image.

Photography by Stacey Kirby

Spring, Phase 2

Seeds to sprouts, dormant twigs to unfurling leaves, a yellow bud to a tiny flower- these first stages are the most exciting, as the blank canvas of soil begins to show the first vibrant brushstrokes of new life.

Last week hundreds of tomato and pepper plants were seeded, destined to bloom and fruit in the field. By now the seeds should be sending tiny, tiny shoots towards the sun. Meanwhile, the tomato plant pictured is a good five inches tall. It was seeded back in early February. This six week head start is what makes our Patio Tomatoes such an exciting purchase for our customers in the Spring. Fresh tomatoes will be on their table a month before they're picked in the field.

I stepped into the perennial house while I was at the greenhouses and shot this aquilegia, one of the first plants to come out of dormancy. Many of the perennials in there are still hiding under the dirt, waiting for whatever signal Mother Nature sends before they poke their little green leaves out of the ground. But this early-summer-blooming combine is already leafy and green.

Bacopa (below)is one of the few annuals showing any color. At this time, we're plucking flowers off almost all of the annuals. It's important for the plants to spend their energy on building strong root systems and vigorous foliage, instead of on flowers. And we get to take home tiny little bouquets of insane color to brighten our houses.

Bacopa however has so many tiny flowers that we don't bother, bringing you this little bit of sunshine!

I love primroses at this time of year. Their bright, sunny, colors are one of the loudest reminders that Spring is almost here! When you're walking around the perennial area this summer, an unassuming cluster of long green leaves is all you'll see in these pots. But remember these colorful  flowers, plant them in your garden, and you will be well rewarded next year!

Next week we'll share updates about new perennials we're planting this season. See you then!

Spring...

For months now Kirby's Farm Market (and this blog) have been deep in winter hibernation. The last basket of apples was sold, the last Christmas tree was taken to a happy home, and everything was packed away. If you stepped in our front door this very minute, you wouldn't recognize the place. (The annual Amazing Transformation is coming soon...if you're interested I might even post before and after pictures!)

What happened next on the farm? Taking Mac for a couple hundred walks to keep him sane, he misses you all so much! Skiing, of the cross country variety. Lots of hot soup. Board games.  Annnnd, Mr. & Mrs. Kirby took a well deserved vacation in sunny Florida. Of course they visited a strawberry farm and a regional market, ate lots of fresh oranges and other produce, saw manatees and dolphins... I'm just a little jealous.  When they got back the seed catalogs came out and soon the UPS truck was showing up with packages that made gentle little rattling noises. Sweet Corn, tomatoes, and peppers oh my! But we're getting ahead of ourselves. The fields are frozen and the peach I was just imagining biting into is hardly a little nub on a bare and leafless branch...

But it is the first week of March, not January. Dare we even say it? This on-again-off-again sun and warmth is a tease all on it's own, but the sunshine and the goings-on at Kirby's are in agreement. The hoses are neatly coiled, palettes of soil are waiting, thousands of pots are stacked in boxes.

And green things are growing. I would like the honor of informing you that Spring is coming.

We may have weeks of snow and ice left to go in Western New York, but under a big roof in hundreds of little pots, we have geraniums! Petunias! Fuchsias! Green... after a long winter of grey, brown and white, with a rare glimpse of blue thrown in, we are very happy to bring you this first glimpse of green. And we can't wait to open the doors in May, and show you every color in the rainbow.

As the snow falls this month and you scrape yet another layer of ice off your steps, stop back and let us give you a glimpse of what's coming... warmth, sunshine, and growing things. We'll have photos of new annuals and combinations we're carrying this year, progress pics, and a little competition for our customers. With prizes! See you soon!

Like us on Facebook to get  updates, and exclusive deals and specials throughout the year.

End of the Year Sales

Today marks the beginning of the end of the season for us here at Kirby's! There are only five more days left until we close for the winter at 2pm on Friday, December 24th. It is traditional for us to run sales the last week of the year. As a special Holiday thank you, our Poinsettias are 25 % off. It's time to stock up on homegrown produce for the winter! As of today, our Kirbygrown apples are all 25% off.  While you're here, don't forget the keeping potatoes from Rush's - they'll store very well and last for months.

All gift shop items  and jams are 20% off.  Finish up your Christmas shopping and save a little money at the same time!

We hope you're enjoying the holiday season, see you soon!

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!

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.

NEW!

If you've never heard of Individually Quick Frozen Sour Cherries before, you're going to be excited.  In a previous post I told you about our annual IQF Cherry special, giving our customers a chance to order 20 or 40 lbs of IQF cherries. For over a decade they've been available for two days only. This year we added on something completely different. 4lb bags of IQF sour cherries are available at Kirby's  now and until we close December 24th. Neatly stacked in a freezer on the back wall, these delicious little pacakges are just waiting to be made into pie, cobbler, sorbet, cocktails, smoothies, muffins, breads....it would be easy to spend the winter experimenting with dozens of recipes like these! Of course you don't have to wait until the snow flies to enjoy frozen sour cherries. They're one of the best solutions to this hot, humid, weather that I know of!

All IQF cherries are pitted with no sugar added.

The Best Breakfast in the World

I won't keep you guessing, I'll just tell you right now. Peaches and walnuts.

That's it, that's all of it. Summer in a bowl! Slice up a ripe peach and toss in a handful of walnuts... you're good to go. With peaches like the ones we have out front, you don't even need any sugar.  Just look at that color! Can you think of a better way to start your day? The Best Breakfast in The World, right there in your own kitchen. If it was January I would be saying otherwise, but this is August in WNY after all.

If you want variety we can help you out with that too. In our market right now we have:

Early Apples (Paula Red),   Prunes,   Plums,   Red Haven Peaches (Freestone),   Sweet Peppers,   Eggplant,   Zucchini,   Summer Squash,   Hot Peppers,   Cucumbers,   Pickles,    Beets,   Tomatoes,  Plum Tomatoes,   Yellow Cherry Tomatoes,   Low Acid Yellow Tomatoes,   SWEET CORN!

Produce is available in any quantity, from individual pieces to bushels. It's best to order ahead of time (585)637-2600. It's preserving season! Can it, freeze it, dry it.  Homegrown and Homemade - it doesn't get any better.

Delicious Days of Summer

Summer is in full swing and all of that delicious homegrown produce you've been craving is finally here!

Kirby's Homegrown: Tomatoes,  Peaches,  Sour Cherries,  Sweet Corn,  Zucchini,  Summer Squash,  Cucumbers,  Kirby Pickles,  Dill,  Garlic,  Swiss Chard,  Beets,  Sweet Green Peppers,  Jalapenos,  Sweet Hungarian Peppers

Locally Grown: Blueberries, Carrots, Rush's Potatoes, Green Beans, Onions

We'll have your produce ready to go at the pickup time that's best for you, weather pending. Just call to place an order. (585)637-2600

Any favorite recipes out there? We love hearing about what you do with the produce you take home.

IQF Cherries

It's that time of year again! Every year we make this special offer available to our customers. Individually Quick Frozen Sour Cherries in 40lbs ($65) or 20lbs ($39). IQF Blueberries are also available in 30lbs for $67.  Great for pies, desserts, smoothies or a simple healthy snack!

Friday August 6th and Saturday August 7th are the pick up days. You must be here between 9am and noon or the cherries will not stay frozen as we do not have a freezer to store them in. Be sure to bring a large cooler with you to help your cherries stay frozen on the trip home!

Orders must be placed ahead of time- August 5th is the last day we're taking orders. Please give us a call for more information, or to place an order. (585)637-2600

Welcome

So, what have you been doing during the long cold WNY winter? Dreaming of Spring and sun?

Imagining the flavor of a fresh strawberry?

Vacations on the farm are short, and for us they always happen in January. February is pretty nice too, but before it's over the books come out and we start to organize for the coming season. One of the first signs of Spring happens somewhere around the last week of February, when Mr. Kirby sits down with seed catalogues and puts together his plan for the year. Broccolini or broccoli rabe? Golden beets or sugar beets? Will there be time to plant spinach and swiss chard? So many questions are answered at the kitchen table as seed orders are placed while snow still covers the ground.

Soon that same table is the meeting ground for brain storms and idea sessions. This year has been particularly exciting for us. Between my sister Jaime Brennan and myself, we've hatched some pretty revolutionary plans. First a facebook page, then a website and blog, soon to be followed by twitter and youtube! I know, I know. It's not exactly cutting edge, but things happen slowly when you work in one of the oldest fields known to humanity. It will probably be a while before we have things running as smoothly as we'd like, but I can't even tell you how much I'm looking forward to posting a video of my Dad, Tim Kirby (known to some as Farmer Tim) on Youtube. He wasn't too thrilled about the idea at first, but I think he's warming up to it. Maybe if we can get a few questions from our readers, he'll be even more enthusiastic. How about it?

Do you have any ideas for a farm planting it's first seeds online? Anything you'd like to know about farming in WNY, or how your favorite fruit or vegetable is grown? Send us an email or post comments here and we'll be sure to answer as many as possible. We're excited to hear your suggestions and questions!

Happy Spring!

Stacey Kirby