Encore Peaches

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A load of yellow peaches pauses under the buttonwood tree on its way to the fruit stand.  These late-season Encore peaches are the freestone type.

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Candy Apple Recipe

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Our Empire apples are well suited to making candy apples.  Try this recipe from www.marthastewart.com:
  • Unsalted butter, for parchment paper
  • 2 cups sugar
  • 3/4 cup water
  • 1/2 cup light corn syrup
  • 1/2 teaspoon red food coloring (optional)
  • 6 medium-size apples
Line a baking sheet with parchment paper; butter parchment, and set aside.  In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using.  Bring to a boil over high heat; reduce heat to medium-high.  Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard-crack stage), about 20 minutes.
Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside.  When mixture reaches temperature, immediately remove from heat.  Working quickly, dip apples in sugar mixture until completely coated.  Transfer to prepared baking sheet; allow to cool.

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Brand New Apple Variety

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Wickham’s Fruit Farm is proud to introduce a brand new variety of apple, named Snapdragon.  The Snapdragon apple was developed this year.  It is a proprietary variety of apple that is restricted to only New York State growers.

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Case’s Place

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Case’s Place, the new restaurant on the New Suffolk waterfront in the former Galley Ho space, is packing in the crowds.  Wickham’s Fruit Farm recommends this inviting seafood-oriented eating place, which has a bright interior, prompt service, and fresh oysters, clams, and fish.
Visit their Facebook page here.

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