Have we said this enough? We love summer! Here at the farm, we try to pack as many good times as possible into three months. We want our visitors to think of Orr’s Farm as not only a place to get fresh, local produce, but also a place to spend quality time with friends and family. One of our favorite ways to bring people together is our Bluegrass Weekends.

The last weekend of every month from May through October, Ernie Bradley and The Grassy Ridge Band and Friends will be here to play traditional bluegrass and originals. Bluegrass music is infused with a good-time spirit that people of all ages can enjoy. Bluegrass Weekends are a lively time on the farm. We love seeing the area outside the market filled with people tapping their toes, bobbing their heads, and enjoying some good old-fashioned fun. It’s especially entertaining to watch the little ones run up to the front of the crowd, jumping and hopping and wiggling to the fast-tempo tunes.

If you’re looking for a family-friendly weekend event, bluegrass under blue skies is the way to go. Throw in a bucket of fresh-picked berries and you’ve got a fine summer day in the making. If you haven’t been out for Bluegrass Weekend yet, don’t miss this upcoming weekend in July. Bring your lawn chairs and spend an afternoon with us. We look forward to sharing the fun with you!

Photo Credit: Ashleigh Bennett. Licensed under CC BY 2.0

 

 

 

We hate to interrupt your summer relaxation, but we need to let you know there’s more relaxation ahead. Say what? National Hammock Day, that’s what!

On July 22, trees around the country will stand in support of this fine holiday. People will swing and sway the day away, in the cool of the shade or under the heat of the sun. What a fun way to celebrate a favorite summer pastime.

To make National Hammock Day even better, first hit the kitchen and make yourself a cool, summery drink. Don’t go for the ordinary; take it up a notch and make it a revamped version of a classic. We’ve gathered a few ideas for you. But first, while you’re out and about, get your drink fixins locally—from Orr’s Farm and Market! We have loads of fresh, juicy fruits and a great selection of cool, refreshing veggies that are perfect for your hammock-bound libations.

Drink up and relax the day away!

Watermelon Lime Chiller

Ingredients

3 cups cubed seedless watermelon, well chilled

1 1/2 fresh limes, juiced

Sugar (or your favorite sweetener), to taste

Fresh mint sprigs for garnish

Directions

Put watermelon chunks and lime juice into a blender. Process on high until smooth. Add sweetener to taste, if needed, and blend again. Pour drink into two glasses over ice. Garnish with fresh mint. Serve.

*Recipe courtesy of Tori Avey

 

Carrot-Orange (and tomato!) Juice

Ingredients

  • 1 medium yellow tomato, cut into wedges
  • 1 medium orange, peeled and quartered
  • 1 medium apple, cut into eighths
  • 4 large carrots, peeled

Preparation

  1. Working in this order, process tomato, orange, apple and carrots through a juicer according to the manufacturer’s directions. (No juicer? See Tip.)
  2. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

Tips & Notes

  • Tip: No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.

Courtesy eatingwell.com

Blackberry, Rose and Vanilla Infused Water

Ingredients

  • 3/4 cup fresh or frozen blackberries and/or raspberries
    • 1/4 cup dried pink rose petals (I used petals from Mountain Rose Herbs.)
    • 1/2 large vanilla bean, sliced lengthwise

Instructions

  1. Place ingredients in a 1/2-gallon pitcher and fill with cold, pure water.
  2. Allow the water to sit refrigerated overnight (or longer) to allow the flavors to infuse.
  3. Strain the water and return it to the pitcher. Keep the pitcher in the fridge to keep it chilled. Drink within a few days.

Courtesy motherearthliving.com

 

Photo Credit: Rameez Sadikot. Licensed under CC BY 2.0 

Orr's Farm Market Peaches

Mark your calendars, folks. There’s a sweet celebration coming up: July 17 is National Peach Ice Cream Day!

Peach ice cream is not your usual find at ice cream parlors, festivals, or restaurants. So when you do find it, you know you’re somewhere special. Of course, you could always make your own batch. And since we would never leave you hanging, we happen to have a contest-winning recipe right here for you to try.

Peach Ice Cream

2 cups half-and-half cream

3-1/2 cups sugar

3/4 teaspoon salt

6 eggs, lightly beaten

4 cups heavy whipping cream

2 teaspoons vanilla extract

6 to 8 medium peaches, peeled and sliced or 4 cups frozen unsweetened peach slices

In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions.

Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 3 quarts.

*Courtesy of Taste of Home online

Homemade peach ice cream sounds like a real hot-weather hit. Can you almost taste the smooth and creamy sweetness from here? We think that recipe needs one simple improvement, though. What’s the perfect partner for ice cream? Pie, of course! With flaky crusts and luscious fillings, our homemade pies will make your day. Try doubling up on the sweetness with peach ice cream and our Peachberry Cherry pie. You could get creative and pair it with pecan pie, or one of our many other flavors. Check out our Online Market page for a complete list.

Before you run off to bask in the summertime glory of pie and ice cream, we’d like to share some fit facts with you about our good friend the peach:

  • The skin contains cancer-fighting antioxidants as well as the digestive aid, fiber.
  • A large peach provides 333 mg of potassium, which helps regulate blood pressure.
  • It’s a low-calorie choice, at about 68 calories for one large peach

We hope your week is peachy keen!

 

Mid summer already? Where did the time go? We hope you all had a great Fourth of July holiday. Surely your celebrations involved a berry or two, right? Share your cookout standouts on our Facebook page! We love seeing the unique ways our friends and fans use our fresh berries in their summer dishes.

Now that July is here, so is National Blueberry Month! Last week we touched on blueberries, and this week we want to give another shout out to our favorite plump pops of purple.

Did you know blueberries are a great source of dietary fiber? Fiber can reduce the “bad” cholesterol, called LDL, which can cause problems for your heart. So let’s get this straight: Blueberries are not only sweet and delicious, but they help keep your ticker in tiptop shape! Good health in a tasty package—that’s a win-win.

Speaking of winning combinations, the sweetness of our berries is a nice complement to savory dishes. If you’ve never used berries in a savory dish, what better introduction than a sweet and savory pizza? This dish is just begging to be the star of your next summer get-together. Here’s an easy recipe that’ll be sure to win over everyone’s tastebuds:

Savory Blueberry Pizza

Ingredients

  • 1 pound pizza dough
  • 1-1/2 cups grated mozzarella cheese, divided
  • 1/2 cup crumbled gorgonzola cheese
  • 4 ounces diced pancetta (can also use bacon or ham if pancetta is not available), cooked and drained
  • 1/4 cup thinly sliced red onion
  • 1 cup fresh blueberries
  • 1/4 cup thinly sliced fresh basil
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 450°F.
  2. Lightly flour a work surface.
  3. Pat and stretch dough into a 10 x 14-inch oval; place on a large baking sheet.
  4. With a fork, pierce dough in several places.
  5. Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta and red onion.
  6. Bake until crust is golden brown, 12 to 14 minutes.
  7. Sprinkle blueberries and remaining mozzarella over pizza; bake until cheese is melted and crust is golden brown, about 2 minutes longer.
  8. Remove from oven; top with basil and pepper.

*Courtesy U.S. Highbush Blueberry Council

Check out more delicious blueberry recipes on our Pinterest page!

July is full of juicy goodness at the farm. Remember, we’ve got pick-your-own blueberries for a few more weeks. Fill your baskets to the brim, and try not to eat them all before you get home. Save a few for your newest favorite—savory blueberry pizza. Let us know how yours turned out!