The Choicest of Fruit
Wickham’s Fruit Farm is pleased to offer an orchard tour with Tom Wickham and Parnel Wickham on Saturday May 20 at 10AM to benefit the Mattituck-Laurel Historical Society & Museums. $5 is the suggested donation, children admitted free, contact Ed Marlatt at (646) 248-0640. Tour begins at Wickham’s Fruit Farm on Route 25 in Cutchogue.
We invite all our old friends and new friends to join us once again at the East Hampton Farmers Market Friday May 19, 9AM to 1PM, in the parking lot of Nick & Toni’s in East Hampton. We will be there rain or shine, with asparagus, rhubarb, donuts, honey, and greenhouse tomatoes for your delectation.
www.facebook.com/East-Hampton-Farmers-Market-177816025660504
At Wickham’s Fruit Farm, we don’t ship in greenhouse tomatoes from out of state that have been picked green. We ripen each tomato on the vine right here under glass in Cutchogue, then we hand-select ripe tomatoes every morning off the plants, so you get the same full flavor and moist texture that you expect of the very best quality field-grown tomato.
A rhubarb-and-custard tart recipe that puts the unique flavor of rhubarb to good use, from www.foodnetwork.co.uk :
397 grams light condensed milk
100 ml light evaporated milk
5 ml light vanilla essence
2 tablespoons cornflour
2 eggs
2 yolks
300 grams rhubarb
50 grams caster sugar
50 ml water
200 grams rolled sweet pastry
1. Line a rectangular pastry case with sweet pastry and blind bake until golden. To make the custard, place the evaporated milk and cornflour in a saucepan and slowly bring to the boil stirring constantly. Meanwhile mix the eggs, egg yolks, vanilla and condensed milk together in a glass bowl. Put over a pan of boiling water and heat while stirring until thickened. Pour into the cooked pastry case.
2. Cut the rhubarb into equal lengths, to fit the pastry case. Pour the sugar and water into a pan and heat until the sugar has dissolved. Place the rhubarb into the heated sugar and allow to cook for 1 minute, then turn gently for another minute.
3. Place the rhubarb gently on top of the custard along the length of the pastry case. Brush with the sugar syrup to glaze. Refrigerate until chilled.
