October Pumpkins

There still time to get pumpkins at Sauvie Island Farms.  We are open 9am-6pm each day except Sunday until Halloween.   There are lots of jack o lantern pumpkins in the field waiting to go home with you.
Also, it's not to late to get a cinderella and buttercup squash to bake and make into fresh pumpkin puree for pies, muffins, breads or even ice cream!!  The puree freezes nicely in zip lock bags.  After many requests, we are posting Cindy's pumpkin bread recipe.

Pumpkin Bread
3 c sugar
4 eggs
1 1/2 t. salt
1 t cinnamon
1/2 t baking powder
1 t cloves
1 t nutmeg
2 c pumpkin
3 1/2 c flour
2 t soda
1 c walnuts
1/2 c buttermilk
chocolate chips

Thoroughly mix all ingredients together.  Place in 3 greased and dusted with flour, bread pans
and bake for 1 hour at 350 degrees.

Enjoy...and thanks to Cindy for sharing her recipe with us!

Fall on the Farm

Fall weather is finally here!  The rain has settled the dry, dusty ground around the farm, and cooled off the air.  It feels like fall...and it's time to come out to get your pumpkins and fall decor.
You can pick your pumpkins right from the field where they grew, as well as sweet corn, tomatoes, peppers, eggplants, squash, gourds, zinnias, and sunflowers.  The dahlias are done for this year, we had a heavy frost last weekend that turned them all brown.
We have free hayrides, straw maze, pyramid, mini corn maze and our animals to visit also!

The pumpkins at our farm are not just for halloween carving.  They can also be eaten!

We wanted to share Cindy's favorite  pumpkin pie recipe with you.... which originally came from Grandma Keller, the farmer's mom's mother...:)
She uses a medium size Cinderella pumpkin and a buttercup squash for the pumpkin filling.
To bake these, cut in half, clean out the seeds, and turn cut side down in a pan with
an inch of water, cook in the oven until the pumpkin and squash are soft, then scoop out half of each and puree together in a blender.  You can freeze whatever you don't use for this recipe.

Here is the pumpkin pie recipe. If you try it and like it, let us know!

Grandma Keller's Pumpkin Pie:
Mix together:
1 cup pumpkin
2/3 cup sugar
1 T flour
1 egg
Mix together and add to pumpkin mixture:
1 tsp cinnamon
1/2 tsp ginger
1 pinch salt
Stir in:
1 1/2 cup milk
Put this mixture into an unbaked pie crust.
Melt 1 T butter, spread over top of pumpkin and stir in a little.
Bake for 10 minutes at 450 degrees
Turn oven down to 325 degrees and bake another 45 minutes.

Pumpkins at Sauvie Island Farms

Sauvie Island Farms will be open Monday-Saturday 9am-6pm, beginning Saturday September 29 and all of October.

We have over 10 acres of u-pick pumpkins. Ride our free hayride to the pumpkin field and pick your own jack o lantern, cinderella or white pumpkin right from the field where they are grown.  On the farm we also have beautiful Chester Blackberries, a new field of Bodacious Sweet Corn,
several types of peppers, tomatoes, apples, eggplant, and melons for you to pick.
Our 6 varieties of winter squash are already picked for you, as well as, zucchini, gourds, mini pumpkins, indian corn, corn stalks, straw bales and more!  

  Enjoy some harvest fun playing in our straw maze, tractor tire maze and the giant pyramid...the view from the top of the pyramid is amazing.
We have beautiful dahlias, zinnias, and a new field of sunflowers for you to cut.

If you want an authentic harvest experience this October, come and visit our picturesque farm.

Bodacious Sweet Corn

 Sweet Corn is ripe and ready to be picked at Sauvie Island Farms.
We will have fresh picked each day, or you can go out to the corn field and pick your own.  It's $3.00 a dozen.  We just saw again on the news last night a story about the hot weather and drought in the mid-west.  We are so blessed to have corn to pick this year!
Red Haven Peaches are almost all picked out of the orchard.  We will start the Hale-Havens as soon as the Red Havens are gone.  The raspberry and marionberry season is over, but you can hunt around for a few if you like.  Blue Crop Blueberries are waiting to be harvested, and Chester Blackberries are just starting to ripen...lots more to ripen in the next couple of weeks.  
We have a nice selection of  veggies now also...green beans, pickling cukes, zucchini, summer squash, lettuce, cabbage, broccoli, slicing and lemon cucumbers, peppers, basil, dill & cilantro.

The flower fields are just gorgeous!  Now that the weather has cooled down some, it's a great time to come out to the farm!

Red Haven Peaches

It's time!!  The orchard at Sauvie Island Farms is full of beautiful tree ripen Red Haven Peaches.  We have a great crop this year, but they won't last long.  These peaches are perfect for fresh eating, freezing, canning and jams.  Pick Your Own for $1.50/ lb.  If you pick over 15 lbs, the price drops to $1.25/lb and over 50 lbs, the price is just $1.00/lb.  The Red Haven season should last a week to 10 days.  We do have 4 more varieties of peaches to ripen after the Red Haven, so should have peaches all of August!!
We also have beautiful Tulameen Raspberries, Blue Crop Blueberries and Marionberries this week for you to pick!  And lots of veggies....green beans, pickling cucumbers, zucchini, peas, broccoli, cauliflower & cabbage.  Also beautiful flowers in the u-cut garden!
Hope to see you soon on the farm!

Berries

This week at Sauvie Island Farms, Raspberries, Blueberries and Marionberries are ripe and ready to be picked!  
We have been enjoying the blueberries in our home this week.

Rustic Blueberry Pie...it really is "as simple as pie".
   Ingredients:

   For the Crust:

   1/4 cup flour

   1/2 teaspoon salt

   1 tablespoon sugar

   1/2 cup cold butter

   1/8-1/4 cup ice water 

   For Pie Filling:
   2 cups blueberries

   1/2 cup sugar

   1-2 Tablespoons flour

   1 Tablespoon lemon juice

Instructions

   For the Crust:

   1.  In medium bowl, mix flour, salt and sugar.

   2.  Chop or grate cold butter into small pieces and add 

        to flour mixture.

   3.  Cut butter into flour using pastry blender until

        mixture looks like sand.

   4.  Slowly add water and mix using fork until mixture holds together.

   5.  Pat and form into a ball.

   6.  Flour work surface and roll out crust two inches larger than pie pan.

   7.  Place crust in the pie pan.

   For Filling:
    8.  Combine berries, sugar, flour and lemon juice in large bowl.

   To Make Pie:

    9.  Add berries to pie crust.

   10.  Fold edges of crust over filling, creasing as needed.

   11.  Wet finger with a little water to seal crease in crust ( this helps to keep them folded when baking)

   12.  Bake at 400 degrees for 30 minutes or until filling is    bubbling.

   13.  Serve warm with ice cream!

To Make this recipe even quicker, you can use refrigerated pie crust, roll it out a bit, so it's larger than your pie pan.

Blueberry Jam.  Just follow the instructions that come with the pectin.

Blueberries are also so easy to freeze!
Raspberries and Marionberries are next on the agenda!  What are you doing with the berries
that you pick at Sauvie Island Farms?

Berries at Sauvie Island Farms

All three BERRIES available at Sauvie Island Farms this week.

Strawberries are in their final week, we do have some nice beautiful Hood strawberries waiting to be picked.  The strawberries are $1.50/lb.

Raspberries have started!!  We are picking our Tulameen and Saanich varieties.  

These berries are so easy to pick, large and great flavor. 

The Early Blue Blueberry bushes are loaded with ripe fruit right now.  So easy to pick, and as you may be hearing in the news, so good for you nutritionally!!  Blueberries freeze nicely, and are a great snack right out of the freezer.  Raspberries and Blueberries are $2.00/lb.

We will begin picking CHERRIES on Saturday, June 30th.  

We don't have a lot of cherry trees

so don't miss out on them!  They are $2.00/lb.

We also have 5 baby ducklings, just hatched last week.....they are so cute!  

It's a great time to come out to the farm.