Fruit Farm Community

Wickham’s peaches at this time of the season sport thick skin, dense flesh, and deep rich color.

From salads to desserts to main courses to garnishes, the possibilities are endless with our versatile heirloom cherry tomato mix.

Wickham’s Fruit Farm recommends Goodfood, a café on Pike Street near Love Lane in Mattituck, NY.  This eatery has an appealing interior and fresh, imaginative items on the menu that you won’t find elsewhere.  www.facebook.com/goodfoodperiod . 

If you’re not able to make it by our retail farmstand on Route 25 in Cutchogue, buy from the following high-quality produce purveyors all over Long Island, who also stock our produce:  The Green Thumb in Water Mill, Schmidt’s Market in Southampton, North Sea Farms in Southampton, Youngs Farm in Upper Brookville, Christina’s Epicure in East Norwich, Southdown Marketplace in Huntington, Satur Farms, J Kings, FreshDirect, 495Express, OurHarvest, the East Hampton Farmers Market, and the Northport Farmers Market.

On the menu this week at Wickham’s Fruit Farm: Tomatoes, white corn, melons, peaches, strawberries, pies, donuts, baked goods, honey, jams, milk, eggs, olive oil, cheeses.  Coming up in September, we look forward once again to offering our cold-press apple cider, apples, pears, gourds, pumpkins, and pick-your-own apples.

It’s melon Nirvana this week here at Wickham’s Fruit Farm with an abundant harvest of melons.  When you come by the farmstand, be sure to bring your friends, double up, and take home some extra melons.  They will never taste better than right now.  Stay tuned for more melon recipes later in the week!

Freestone peaches are on the stand.

We’re doing the melon relay. Your melon is waiting for you at our farmstand. Location: 28700 Rt 25, Cutchogue, NY. Go!

Pick-your-own peaches continues this week at Wickham’s Fruit Farm with high-quality yellow freestone peaches you can pick yourself directly off the tree.

A recipe for melon prosciutto skewers, from www.delish.com : 

1 cantaloupe

12 fresh basil leaves

8 oz mozzarella balls

12 slices prosciutto

Balsamic glaze, for drizzling 

Halve cantaloupe, then scoop out and discard seeds.  Using a melon baller, scoop out 24 balls.  Assemble skewers:  Layer cantaloupe, basil, mozzarella, prosciutto, and a second piece of cantaloupe until you have 12 skewers.  Drizzle skewers with balsamic glaze and serve immediately.