It’s the time of the year when we head to the field to cut pumpkins. No, we don’t go and make jack o’lanterns, but we do cut the pumpkins from the vines and put them in bins to bring to the market. And we do have some nice pumpkins in the field this year despite the dry, dry summer. All of the pumpkins are a little bit smaller than they would be if we’d had normal rainfall, but the quality is still very nice.
And speaking of quality: plant breeders have not only produced some much improved pumpkin varieties, but improved varieties of other crops as well. They’ve improved the sweetness and tenderness of our corn and the stem quality on the pumpkins and bred green beans to mature uniformly on the plant to facilitate harvest. All of this has been done with plant breeding and not genetic engineering.
Hey there high school and university students who love science. Looking for a calling? Consider plant genetics and plant breeding and make an important contribution to our community and the world’s food supply!
Our corn maze and pick your own pumpkin patch will be open Thanksgiving Monday from 11:00 till 5:00. The farm market retail area and town market will be closed Thanksgiving Sunday and Monday.
Bring your friends and family for a fun time exploring our corn maze. We charge a small fee to enter the corn maze with proceeds in 2016 going to the Canadian Foodgrains Bank. ($3/person or $10/family)
We are now taking orders for Thanksgiving turkeys. Our turkeys are locally raised and grain fed without growth hormones or medications.
To place your order call or speak to staff at Reesor’s Farm Market, 905-640-4568 or Reesor’s Market & Bakery, 905-640-2270.
Order early to ensure your desired size:
Small: 12-14 lbs.
Medium: 15-17 lbs.
Large: 18-20 lbs.
X-Large: 23 + lbs.
All the turkeys will be ready for pick up at Reesor’s Farm Market, 10825 Ninth Line at Elgin Mills Rd., Sat., Oct. 8th after 9:00 am.
Welcome to a new farm market season shopping in the fresh air at Reesor’s Farm Market. Our returning and new staff are ready to serve you bringing you the best of our farm and other Ontario farms at 10825 Ninth Line, Markham at Elgin Mills Rd.
Come see how strawberries grow and enjoy a farm experience while you have fun picking our juicy, delicious Ontario strawberries. It’s our 30th year of Pick Your Own (PYO) strawberries and it’s so much fun to meet grandparents, parents and children who make it a tradition to pick strawberries together in our fields.
No time to pick? We have plenty of ready-picked strawberries available by the litre and by the flat in our Farm Market and at Reesor’s Market & Bakery, Main St., Stouffville.
We plan to have PYO strawberries available until early July, but strawberries are very sensitive to the variables of heat and rain, so please plan to pick soon. Our planned PYO hours for June 18 and June 20-25 are 8 am-5 pm, but may change according to the weather. Please call 905-640-4568 for a pre-recorded message about hours and picking conditions for the day you plan to come pick. Please remember we are closed Sundays.
Here’s what to expect when you pick strawberries at Reesor’s:
Free admission to the field.
Straw between the rows and under the berries making it more comfortable for you and keeping the strawberries cleaner when it rains.
Helpful, friendly staff at the fields to assign you rows of strawberries from which to pick, so you can pick more berries more quickly. You won’t be picking from picked-over berries.
Bring your own containers or purchase baskets from our staff in the strawberry fields.
Convenient field-side parking.
Hand washing & toilet by the field.
Find out more about our strawberries and pick your own on our website:
If you have “fear of making pie” this pie is for you! It’s easy to make, uses just a few ingredients and making the crust is low stress because it uses cookie crumbs. The tang of rhubarb mellows out in the creamy filling. We’ve made it here with Molasses Crinkles cookie crumbs that contrast well in taste with the rhubarb.
6 Molasses Crinkle Cookies from Reesor’s Market & Bakery (our chewy, ginger cookie), or 1½ cups of cookie crumbs that you think goes well with rhubarb.
3 cups chopped rhubarb
3/4 cup sugar
3 Tbsp cornstarch
3/4 cup sour cream
1/4 cup 35% whipping cream or Half & Half cream
2 large eggs
1/4 tsp almond extract or vanilla
Preheat the oven to 350F.
Make the crust
Place 6 Molasses Crinkle Cookies in blender or food processor. Chop until they are fine crumbs. Using a soup spoon press the finely crushed cookies evenly into the bottom and sides of a 9-inch pie plate. Set aside.
Make the filling
Combine the rhubarb, sugar and the cornstarch in a medium saucepan. Add a quarter cup of water. Bring to a simmer, stirring often, until the rhubarb softens and the mixture thickens, add more water if necessary, watching that it doesn’t burn.
In a medium bowl whisk together the sour cream, cream, eggs, almond extract and salt. Pour the cream mixture over the rhubarb and stir together.
Pour the mixture into the cookie crumb crust. Place the pie on a cookie sheet so that it’s easy to get the pie into and out of the oven.
Bake for about 40-45 minutes, until the pie is golden, partially set in the middle and set around the edges. Cool. Then refrigerate for a few hours, until chilled or enjoy it slightly warm.
It’s the most wonderful time of the year. At least it is for farmers because it’s the beginning of a brand new season. Over the winter Grahame and I were planning seed varieties, new crops to try, new equipment for those crops and now we finally get to put our plans into action! What’s terrific is that Mother Nature has also been cooperating with a generous amount of drying weather so that we can be on the land.
Here it is just May 6 and we have sweet corn and green beans planted and already out of the ground, as well as a good chunk of our new strawberry plants transplanted. So, it’s an exciting time of the year. (Look closely in the photo above and you can see the green bean plants staying warm under the corn-based, biodegradable plastic.)
Thanks to our transplanting team, Grahame on the tractor, Peter, Doc and Lukki our 2017 strawberry crop is in the ground. Thinking about planting a garden this year? Just remember, the best food is the food you grow yourself. Plant on!