Weather for Ivy Hill Farm
Today Tuesday
It is forcast to be Clear at 7:00 PM EDT on September 25, 2017
Clear
90°/66°
It is forcast to be Partly Cloudy at 7:00 PM EDT on September 26, 2017
Partly Cloudy
86°/65°

Apple harvest is in full swing and the crop is great!   These are the varieties that have been picked and are ready for purchase at our Farm Market:

     Early Fuji            Empire             Gala                Golden Delicious             Jonagold

Just like people, all apples have a personality of their own.

              Early Fuji

 

Very firm and unusually sweet. Red and green stripes. First discovered in Japan – a new favorite here.

 

                    Empire

 

McIntosh apple crossed with Red Delicious for unique taste. Crisp and excellent for snacks, desserts or salads.

 

            Gala

 

Sweet and very flavorful with orange-striped skin and yellow flesh. A favorite for snacks and salads.

 

            Golden Delicious

 

Sweet and mellow. Excellent for snacking, salads and all cooking purposes.

 

 

             Jonagold

Blend of tart Jonathon and sweet Golden Delicious. One of the world’s most preferred varieties for flavor.

 

For more information about Maryland apples, we invite you to view the Apple Promotion Board of Maryland website, www.marylandapples.com

 

 

 

All good things come to an end and so goes summer!  Today is the first day of autumn and it officially begins at 4:44 pm today.

We are bringing in the season in style with the Blessing of the Apple Crop and First Cider Toast Party.  Join us today, September 22, from 12:30pm – 2:30 pm for our celebration.

There is a little crispness in the air indicating the change of seasons and it’s Football Season too!  Enjoy the games with this easy to prepare and delicious combination -

Apple Butter BBQ Pulled Pork and Honeycrisp Cole Slaw

Easy Slow Cooker Pulled Pork

  • 2 medium yellow onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodium chicken broth
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 (4.5 to 5 lb) boneless or bone-in pork shoulder, twine or netting removed
  • 2 cups Ivy Hill Farm Apple Butter Barbecue Sauce

Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth.  Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl.  Pat the pork dry with paper towels.  Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.  Cover and cook until the pork is fork tender, about 6-8 hours on high or 8-10 hours on low.

Turn off the slow cooker and remove the pork to a cutting board.  Set a fine-mesh strainer over a medium heatproof bowl.  Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker.  Set the strained liquid aside.

If the pork has a bone, remove and discard it.  Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.  Return the shredded meat to the slow cooker, add Ivy Hill Farm Apple Butter Barbecue Sauce and mix to combine.    Season as needed.  Serve on a bun with additional barbecue sauce on the side.

Honeycrisp Cole Slaw

adapted from Wolfgang Puck’s Apple Coleslaw @ foodnetwork.com

  • 1/4 cup apple cider vinegar
  • 1 cup mayonnaise
  • 1-2 tablespoons poppy seeds
  • 1/3 cup honey
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium cabbage, cored, finely shredded ( we used a bag of preshredded, packaged coleslaw mix)
  • 2 large carrots, peeled, julienned ( again, a bag of preshredded, packaged carrots)
  • 1 bunch green onions, thinly sliced
  • 4 Honeycrisp apples, peeled, cored and julienned (Fuji works too, see note at end of recipe about cutting apples for this recipe)

Prepare the Poppy Seed Dressing – In a medium bowl, combine all the ingredients together until well blended.  Set aside.

Prepare the Cole Slaw – In a large bowl, combine the cabbage, carrots, green onion and apples.  Pour in the reserved dressing and toss until well blended.  Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

Notes:  We used a mandoline slicer (V-slicer) to julienne the apples quickly and easily, saving lots of time.  You can also just coarsely chop the apples as well.

This is the mandoline slicer we used.  See the perfectly cut matchstick Honeycrisp apples in the bowl.  We were able to keep this cole slaw refrigerated for days without any noticeable browning from the apples.  It is delicious!!

 

We have Honey Crisp, early Golden Delicious and Gala ready for those school lunch boxes!

Where did the summer go?  Hard to believe it’s September!  We still have some of the late varieties of peaches available but don’t wait too long or you will miss them.  It’s time to move on now that it’s September.  Apples are beginning to ripen.   The pumpkins in the patch are growing everyday and will be ready in October when we open the pick your own pumpkin patch.

Save the date!  Sunday, September 22 is a day of celebration at Ivy Hill Farm!  Please join us at our Blessing of the Crop and First Cider Press Toast Celebration!!  We are bringing in the autumn harvest season in style!  Music from 12:30 pm – 2:30 pm with a Cider Toast at 1:15 pm.

It’s unanimous!!  Our family has voted this as our favorite summer salad!!

A quick walk through the Ivy Hill Farm market and we picked up most of the ingredients for this delicious salad.

Stop by for your ingredients and try it today…

From Our Farm to Your Family!

 

Farm Market Salad

(Barefoot Contessa’s Panzanella Salad)

Ingredients

  • 3 tablespoons good olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  • 1 teaspoon kosher salt
  • 2-3 large, ripe tomatoes, cut into 1-inch cubes
  • 1 hothouse cucumber or 2 regular cucumbers, unpeeled, seeded and sliced 1/2 inch thick
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 20 large basil leaves, coarsely chopped

For the vinaigrette:

  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons Champagne vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

Heat the oil in a large saute pan.  Add the bread cubes and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.  Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion,  and basil.  Add the bread cubes and toss with the vinaigrette.  Season with salt and pepper.  Serve, or allow the salad to sit for about 30 minutes for the flavors to blend.

*  Ivy Hill Farm Notes -  The croutons are essential so don’t skimp or cheat on that step.  The vinaigrette is perfect made with Champagne vinegar, available in many grocery stores.  If you can’t find it and must substitute, use a good quality white wine vinegar.  If red or yellow bell peppers are not available, green peppers work as well.

Adapted from, Barefoot Contessa’s Parties, Panzanella Salad

 

Family farms, like IVY HILL FARM, are a team sport.  Meet our teams during the 2013 Peach Season!

The Ivy Hill Farm Home Team

Justin, Karen, Steve (CEO), Barb (on loan to the travel team)

 

The Ivy Hill Farm Travel Team

From left to right:  Larry, Dana, Davis, Karen, Tim (Board of Directors), Kasie, Lisa, Justin (Supervisor in Training), Lorenzo, Jean, Harold, and Barb (Market Manager)

 

Peach season is here!  The Ivy Hill Farm Market is stocked with chin dribblers like these beauties!

We are open 7 days a week!  Visit us at the farm or the Leitersburg Peach Festival, August 10-11, 2013!

 

 

                

     The beautiful fresh, young, spring colors in the landscape are renewing to the spirit after the winter months.  Blossom time in the orchard has passed, the bees have completed their work and now we wait for the harvest bounty (fingers are crossed.)  The greenhouses are full with beautiful patio pots, hanging pouches and baskets for Mother’s Day.   Annual bedding plants and vegetables fill the greenhouses and are ready for planting in your garden.  The beauty of this season however is shaded for Ivy Hill Farm as we continue to mourn the loss of our beloved family matriarch, mother and grandmother.  Jeanne Martin passed away on Feb. 17, 2013 and although she’s no longer at the helm of Ivy Hill Farm we continue to feel her presence and remember her guidance.  On this Mother’s Day and all the days that follow, we miss her smile, her laugh, her protection, her counsel.  To all mothers, thank you for shining your everlasting light on your families. 

   

Happy Mother’s Day from Ivy Hill Farm!

Jeanne L. Martin

Jeanne L Martin (Aug. 29, 1934 – Feb. 17, 2013)

During the summer, our farm market received a new exterior look…a bit of a face lift, so to speak.  Our creative design team came in with a vision and after some discussion over beverages (see earlier Fuzzy Navel post) we went to the drawing board.

The barn quilt plan was developed, a trip to Lowe’s followed and then the sweating started.  Ten days later we were ready for the new “reveal”

We were inspired by an article written in Southern Living several years ago about barn quilts in Georgia.  Researching the idea we discovered that the barn quilt movement had be going on for some time and can be found in many areas of the country.  The American Quilt Trail documents many of these beautiful works of art.  That was our launching point for our Barn Quilt collection:

 

                         Stars and Stripes, 4 feet by 4 feet

                         This barn quilt honors all the men and women who defend our great nation, past, present and future.

 

 

 

 

 

 

Arrowhead, 4 feet by 4 feet

We selected this quilt block since the first inhabitants of this parcel of land, now called Ivy Hill Farm, were Native Americans.

Several archaeological digs have been carried out on our farm, unearthing artifacts from their camps, many of them arrowheads.

 

 

 

 

Blazing Star, 4 feet by 4 feet

The Martin matriarch, Jeanne, is very fond of this design.  In reality, her husband, John R.

Martin, expressed on their 55th wedding anniversary, that Jeanne was his “shining star.”

 

 

 

 

 

 

 

An Apple A Day, 8 feet by 8 feet

Apples are the main crop produced at Ivy Hill Farm with much of the farm acreage planted in orchards.

Shown in the photo are the designer (Karen)

and lead engineer (Bobby) of the Ivy Hill Farm barn quilt project.

 

 

 

 

Barbara Fritchie Star, 4 ft. by 4 ft.

This barn quilt was selected to commemorate the Civil War and the history of those events in our area.  Barbara Fritchie was a resident of Frederick, Md.  According to one story, at the age of 95 she waved the Union flag in the middle of the street to block, or at least antagonize Confederate troops, as they passed though Frederick .  This event is the subject of John Greenleaf Whittier’s poem of 1864, Barbara Frietchie:

“Shoot, if you must, this old gray head,
But spare your country’s flag,” she said.
A shade of sadness, a blush of shame,
Over the face of the leader came;
The nobler nature within him stirred
To life at that woman’s deed and word;
“Who touches a hair of yon gray head
Dies like a dog! March on!” he said…..

We invite you to come see our new look!

Can you tell we have had a busy summer?  We haven’t had a chance to even update the website!

Peach season is over and although the quality of the crop was good,  we certainly lacked the quantity thanks to Mother Nature’s icy touch last spring.  We had a few, though, to make these tasty beverages and we are sharing with you our coveted recipe.  Our recipe for Ivy Hill Farm Fuzzy Navels has been in development for nearly a decade.  Each year we try to improve on the recipe but we honestly don’t think we need to tweak it anymore.  We had a family meeting to decide if we should release this treasured recipe or to keep it a family secret.  After a unanimous vote the family is sharing our recipe with you.  Enjoy this sweet glass of fuzzy peach velvet deliciousness…until next season!!

Ivy Hill Farm Fuzzy Navels

3 ripe, pitted peaches (peeled or unpeeled)

2 Tablespoons frozen orange juice concentrate, undiluted

1/4 cup sugar (or less, to taste)

1/4 cup peach schnapps

1/2 cup light rum

ice

Place all ingredients in a blender and give it a whirl until smooth and velvety.  To make a non-alcoholic version of this drink, substitute Sprite or 7-Up for liquid ingredients.  Enjoy!!

 

 

Mother’s Day Weekend was a special one for Ivy Hill Farm.  Not only did we provide lovely Mother’s Day flowering baskets and planters for our customers but Tim Martin graduated from West Virginia University!  We are proud of him and wish him the best as he begins his career in mechanical engineering.