Fruit Farm Community

A novel way to serve melons, also incorporating balsamic vinegar, from the New York Times: 

1 cantaloupe or honeydew melon, cut into 1-inch-thick slices, rinds and seeds removed

4 tsp vegetable oil

1/2 tsp salt

1/2 cup chopped pine nuts

Black pepper

2 tbsp balsamic vinegar 

1.  Turn on broiler; heat should be medium-high and rack no closer than 4″ from heat source. 

2.  Brush melon all over with oil and put on a rimmed baking sheet.  Broil until beginning to color, 3 to 8 minutes depending on your broiler. 

3.  Turn melon carefully (or skip it if the melon seems too tender to turn), sprinkle with salt.  Broil until melon is fully tender, another 2 or 3 minutes; sprinkle with nuts and pass under broiler again until pieces just begin to toast, no more than 1 minute.  Sprinkle with lots of black pepper and drizzle with balsamic vinegar.  Serve warm or at room temperature.

Thanks to East End Bike Tours for stopping in and picking at Wickham’s.

We here at Wickham’s Fruit Farm would like to offer our best wishes once again to our neighbor the Cutchogue Fire Department as the date comes around for its legendary chicken barbecue, happening Saturday, August 24. www.cutchoguefiredept.org/content/barbeque

2019 has been one of the best years for melons that we have had in the recent past.  Choose among superpremium personal-size melons, green-fleshed honeydews, and orange-fleshed cantaloupes.  Our cantaloupes go well with thinly-sliced smoked turkey, with our heirloom cherry tomatoes, or with feta cheese.  What other accompaniments can you think of that go well with cantaloupe?

Heirloom tomatoes are on the stand.

Peach season is underway at Wickham’s Fruit Farm.  We’ve got yellow peaches, white peaches, peaches for eating, peaches for canning, and peaches for cooking.  Here’s three reasons to buy our peaches: 

1.  Years before harvest, when we first plant our peach trees, we select varieties of peach that produce the best-tasting peaches when picked ripe, not the kind of varieties that are made to be shipped a long distance. 

2.  During harvest, we pick our peaches ripe enough to be eaten the same day, not green enough to sit in storage a long time. 

3.  We grow our peaches in one of the sunniest zip codes in the Northeastern United States.  Even compared to growing regions on the South Fork of Long Island, our location on the North Fork gets more sun per year, and especially during the important ripening period in June and July, the extra sunlight we receive produces peaches that taste better and have more juice than peaches from competing growers.

Heirloom cherry tomato mix is on the stand.

Working in the peach orchard.

We’ve got a new shipment in of these chic reusable shopping bags.

Melons are on the stand.