We have a contest this week on Facebook. How would you like to win a basket of Paulared apples?
We are giving away a basket of Paulared apples to one of our lucky friends on Facebook.
Crisp, crunchy & tart, great for eating fresh and cooking. Makes excellent applesauce!
Perfect for work snack and school lunch boxes.
Rules are simple:
1. "Like" us on Facebook Martin's Facebook Page
2. Tag your name on our profile picture
And that's all you need to do to be automatically entered.
Don't wait to long. Draw will be made on Friday Sept 3rd!
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Learn the art of canning Peaches!
Posted: August 20, 2010
In this video we are canning cling-stone peaches. Cling-stone peaches are great for canning because the flesh stays firm and the flavour stays brilliant. It is a little more work, but trust that it is definately worth it!
Watch the video ---> Click Here
Here are simple directions to help guide you:
Wash and clean jars. Boil lids to soften rubber (about 5 mins.)
Prepare peaches. Slice around the crease of the peach, twist in half and cut around the pit.
Fill jars with peach halves or slices.
Make a medium syrup. 2 parts boiling water and 1 part sugar. In our case it was 4 cups of water and 2 cups of sugar. Stir until completely dissolved.
Fill peach jars with the syrup to the rim and wipe jars clean.
Screw the lid on and place in the canner.
Once canner is full, fill it with water up to 1” below the jar lid
Cover and bring the pot to a boil. Boil softly for about 30 mins.
Remove hot jars and place on the counter to cool, once you hear the “pop” you’ll know the jar is sealed.
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It is definitely Peach season!
Posted: August 16, 2010
They're ripe and there ready for you at our Retail Store!
There are many different varieties of peaches grown today, all of which are generally classified as clingstone, freestone, or semi-freestone.
Clingstones have stones or pits that cling to the flesh of the peach while freestones are easily separated from the flesh.
Semi-freestones, which are smaller sized than freestones, are hybrids of the clingstone and freestones, but have a stone that detaches quite easily from the flesh.
Peaches are a great fruit to eat out of hand, just wash thoroughly and rub with a paper towel to remove the fuzz. Sliced or chopped peaches will discolor; toss with lemon juice to slow browning.
Select fruit that are fragrant and that give slightly to pressure. Avoid peaches with blemishes, bruises or green coloring. Peaches bruise easily, so don’t use your fingertips to check for firmness. Instead, hold the peach in your whole hand.
Leave peaches at room temperature until they are at the ripeness you prefer. To quicken the ripening process, place peaches in a paper bag. Riped peaches should be stored in the crisper bin of your refrigerator and will keep for three to five days.
Later on we will share a couple different methods of preserving peaches.
Here is a great recipe to try:
Peach Pie
Ingredients
1 egg white, lightly beaten
1 unbaked pastry shell (9 inches)
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup cold butter, cubed
6 cups sliced peeled fresh peaches
Directions
• Unroll pastry into a 9-in. pie plate; flute edges. Brush egg white over the bottom and sides of the pastry.
• In a small bowl, combine flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peaches. Sprinkle with remaining crumb mixture.
• Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender.
Yield: 6-8 servings.
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Learn how to freeze corn
Posted: August 12, 2010
Everyone has their own unique ways of freezing corn. Our process is ideal for whole kernal corn and not recommended for cream style. This will work well for those with a small kitchen or for those who don't have large pots to do whole cobs at a time.
Step 1 -- Husk the corn and remove the silk. Gather some extra help and we recommend doing this step outside to avoid getting silk all over your kitchen.
Step 2 -- Wash each cob then cut the corn off the cobs. Highly recommend using a sharp knife, or if you have one of those handy dandy corn cutter gadget, that would work also.
Step 3 -- Blanche in a bit of water, for a few minutes just until the corn starts to change colour and it's hot all the way through. You will need to do these in batches.
Step 4 -- Allow corn to cool in Shallow pans and stir it around often (while we let this cool, we can start blanching the next batch)
Step 5 -- Once the corn has cooled, it's time to bag it up! Put them in your freezer and you can enjoy the taste of summer anytime during those cold chilly months.
Watch the video on how we do it Click Here
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Apple tree blossom
Posted: May 3, 2010
This is one of our best eating early variety. 
We have a contest this week on Facebook. How would you like to win a basket of Paulared apples? 
