Fruit Farm Community

Donuts are on the stand.

Our eggs are non-GMO, free-range, and cage-free.  They also come in a whimsical variety of patterns and colors, including café au lait, ochre, white, and nebula brown speckled.

Is there any place cooler or more inviting than the very back of the station wagon?

An explosion of colorful tomatoes heads from our field to the farmstand.  Salads, hors d’oeuvres, sandwiches, soup… what other uses can you think of for these multicolored cherry tomatoes?  Don’t forget to pick up some of our cucumbers, Frantoia olive oil, Lioni mozzarella cheese, basil pesto, balsamic vinegar, and fresh baguettes to go with your tomatoes.

What kind of good stuff awaits you just around the corner here at Wickham’s Fruit Farm? Here’s our coming attractions for this month:

Nectarines will be ready soon.

Field tomatoes will be plentiful in the next few weeks, including beefsteaks, Sungold cherry tomatoes, red cherry tomatoes, and heirloom cherry tomato mix. We forecast a great year for field tomatoes.

Muskmelons, cantaloupe, honeydew melons, and personal-size melons are currently green on the vine, but will be ripening this month.

Freestone peaches, donut-shaped peaches, white peaches, and yellow peaches will all be available in the coming weeks.

As always, we offer our legendary donuts along with baked goods, pies, jams, honey, milk, cheese, eggs, baguettes, mugs, and much more at the farmstand. There’s no Disney characters here, folks… only the authentic flavor of the North Fork of Long Island.

Field tomatoes are on the stand.

Nectarines are on the stand.

Pies are on the stand.

• 

We grow so many different varieties of peaches on our farm here on the North Fork of Long Island that one experiences peach season as a book with many chapters.  Take a moment and savor the particular point in the progression of the Wickham’s Fruit Farm peach season where we are at right now, in which our yellow peaches have tender flesh with great texture, and our white peaches have a pale, delicate interior sometimes flecked with red streaks toward the center, as well as soft and thin skin.  Both our yellow and white peaches at this time of the year have an astonishing amount of juice in them.  Take home a basket of them and bite into one.  Fair warning — you’re going to need napkins!  Several.

Our blackberries lend a rich, distinguished, elegant quality to this recipe from www.rhubarbarians.com for a blackberry-lemon Old Fashioned:  

4 blackberries

1 sugar cube, or 1 tsp sugar

1 half-moon slice of lemon

4 dashes Angostura bitters

4 oz high-quality rye or bourbon

Ice

Blackberries for garnish  

Place the blackberries, sugar, and lemon slice in a lowball cocktail glass.  Top with bitters.  Muddle together with a muddler or the back of a wooden spoon.  Be careful with the lemon.  You do not want to muddle the rind, just the juicy, pulpy part.  Top off with your favorite rye or bourbon, stir together, and add ice if desired.  Garnish with blackberries.