Storage and Recipes

 STORAGE:

  • Apples- Always keep in the refrigerator.
  • Sweet corn- Always keep in the refrigerator.
  • Summer squash and zucchini- Always keep in the refrigerator.
  • Peaches/Plums/Nectarines-Keep at room temperature out of direct sunlight.  When they soften then refrigerate. Refrigerate for less than two weeks.
  • Tomatoes-Always keep at room temperature out of direct sunlight until they turn soft and red then refrigerate.
  • Eggplant-Keep at room temperature out of direct sunlight. Best if used when still firm. http://foodblogga.blogspot.com/2009/08/eggplant-101-how-to-select-store-and.html

How to store: You can leave eggplant at room temperature for a day or two with no ill effects. After that, refrigerate them, but not for too long. Odd as it may seem, eggplant is a tropical fruit and suffers chill damage very quickly.

  • Pumpkins and winter squash- They like it dry and at about 50 degrees (basement?).  If you want to keep pumpkins/squash for a long time, store inside or on a porch until you are ready to use them
  • Raspberries and Blackberries Eat Eat Eat Right away! They may stay in refrigerator a day or two.
  • Blueberries Store in the refrigerator if you want to keep them more than a day or two

 

 RECIPES: 

Apple Crisp
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Ingredients
  1. 6 apples peeled cored and sliced approx ¼ inch thick
½ cup water or cider Topping
  1. 1 cup flour
  2. ½ cup white sugar
  3. ½ cup brown sugar
  4. 1 tsp. cinnamon
  5. 1 stick butter (softened)
Instructions
  1. Place sliced apples into a 2 quart baking dish add water or cider.
  2. Mix remaining ingredients and spread over top of apples. Bake in a 350 degree oven for 40 minutes to 1 hour until the apples are cooked down and topping is slightly brown. Let stand 10 minutes before serving with whipped cream or ice cream.
Barden Family Orchard http://bardenfamilyorchard.com/
Apple Nut Squares
Recipe of Hazel Barden from a customer who thought that we should have it…Thank you!!!
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Ingredients
  1. 3 eggs
  2. 1 cup oil
  3. 2 cups flour
  4. 1 tsp. baking soda
  5. 4-6 apples (pared & diced, about 2 cups)
  6. 1 & 3/4 cups sugar
  7. 1 to 2 tsp vanilla
  8. ¼ tsp salt
  9. 1 tsp. cinnamon
  10. 1 cup chopped walnuts
Instructions
  1. Preheat oven to 350 degrees, lightly grease a 13x9x2-inch baking pan.
  2. In a mixing bowl combine and blend eggs, sugar, oil and vanilla.
  3. Sift together flour salt soda and cinnamon. Stir into egg mixture. Mix well.
  4. Fold in apples and nuts, and then bake for 50 minutes, until edges are brown...
  5. Enjoy!
Notes
  1. I tried peaches in this recipe and it was also delicious
Barden Family Orchard http://bardenfamilyorchard.com/
FROZEN PEACH PIE FILLING
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Ingredients
  1. 4 Cups Peaches Sliced
  2. 1 Tablespoon Tapioca
  3. 1 Cup Sugar
  4. 2 Tablespoons Corn Starch
Instructions
  1. Freeze in Plastic bag the following ingredients mixed together.
  2. Thaw peach filling and add 1 teaspoon almond flavoring and put into a unbaked pie shell. Slice about 2 1/2 Tablespoons Butter (to taste) on top of peaches. Bake at 425 degrees for 15 minutes, reduce heat to 375 degrees for 30 minutes. Taken from Moekler Orchard http://moelkerorchards.com/
Notes
  1. I LOVE this recipe and make a summer tasting pie in the winter. This year I will try adding frozen raspberries!
Barden Family Orchard http://bardenfamilyorchard.com/