As the peaches are on their way out of season, Kristy (of Jones Family Jam) is quickly canning them before they are gone. The quart sized jar are filled to the brim with freshly sliced peaches and perfect for simple peach pies, cobblers, or ice cream topping! If you loved her pecan and apple pie fillings last year you won’t be disappointed. Get one while they last!
Olive Groves in Florida – How cool is that? (If you didnt catch last week’s news)
I had the pleasure to meet with Stephan Carter, Co-Owner of Florida Olive Farms & Mills last week. Stephen and his brother Jonathan of Neptune Beach have been in business together, making software, since 1999 but decided to get their handy dirty growing and pressing olives. In 2012 they purchased a 40 acre plot of land in Live Oak and planted 33 acres. In addition, they installed an Italian imported mill so that they could craft their own oils.
In 2015, the Carter brothers harvested their first crop and joined them Georgia and California olives to make their first pressing of Extra Virgin Olive Oil. As the trees mature over the next few years, the yield will increase dramatically. Their plan is have an olive oil made entirely from their own farm by 2018. We are excited to be supporting this growing venture!
This fresh Extra-Virgin Olive Oil is not what you find on the grocery store shelf. One smell of the fresh aroma and robust taste and you’ll understand the difference. Only a handful of bottles in stock, so be sure to add your order early!
Amie & the FPP Team!………………………………………………………………………………
Featured Local Items This Week
This Week’s Harvest
Our Local Producers: Brown’s Farm, Double Blake Farm, Frog Song Organics, Muhlberry Hill, Cowart Farms, The Family Garden
Local Box: Black Eye Peas, Acorn Squash, Organic Callaloo Greens, Slicing Tomatoes, Green Beans, Vidalia Onions, Yellow Squash, GA Muscadine Grapes, NC Apples
Organic Box: Local Callaloo Greens, Local Fairytale Eggplant, Local Basil, Grape Tomatoes, Romaine Lettuce, Red Radish, Red Plums, Valencia Oranges
*Please note that items may change due to weather and availability
Your acorn squash came to us from Kings Kountry in Starke, Florida – less than 150 miles from most of our customers’ homes.
Acorn squash is loaded with fiber, beneficial vitamins and even some protein. A one cup serving has over 30% of your RDA of Vitamin C! This relative of the pumpkin and zucchini is an ultra-low fat food. It’s also extra-tasty when stuffed and baked!
Store your acorn squash in cool, dry temperature with good air circulation. The cooler you keep the squash the longer it will last. Keeping it dry will prevent the skin from rotting. If you’re not going to use your whole squash at once, place cut pieces in a plastic container and use within three days. While you can eat the skins of many squashes, the acorn squash’s skin is not normally considered edible.
You’ll need to remove the seeds and stringy fibers from the middle of the squash before cooking it. This can be tricky. I find it helpful to put an old, clean dishtowel that I don’t mind poking holes in bunched up on the cutting board to keep the squash from rolling and sliding. Carefully stab it through the middle until you hit the board, then tip it up and cut through that side. Repeat on the other side.
Returning your produce box clean and undamaged means that we can use it again and again. This keeps costs down, minimizes landfill waste and keeps your carbon footprint smaller. Boxes that aren’t returned will incur a $5.00 replacement fee, so be sure to put it out for pickup!