Thinking back 31 years

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by Jay Reesor

Wow! Another year almost finished and if you’re like me it’s hard to believe! This year marks the 31st Christmas of Reesor’s Farm Market. It’s easy for me to remember that anniversary because that’s the year our first daughter was born, and 31 years later I’m now a grandfather!

In those 31 years lots has changed here on the farm. I now have many more people to help harvest the corn and pick the strawberries and make sure all of the crops are tended well and sold at our market.  Back in the old days it was just me!  As well, we have more labour-saving equipment which is a real help to everyone here.

When I was a younger farmer we even had livestock here on the farm including pigs and chickens which made for lots more work!

But some things haven’t changed. We are still doing our best to care for the soil and grow healthy, nutritious crops.  We are still trying to be good neighbours to those near and far and still wanting to live simply so others can simply live.

Have a Merry Christmas and may 2017 be a wonderful year for you and yours.

In the photo above photo Jay is in a sweet corn field that was planted with oats last summer to protect and build the soil for next year . 

Peach Dumplings in Maple Syrup Sauce

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1 Tbsp butter, softened

3 large, ripe peaches

¼ tsp cinnamon

¾ cup maple syrup

Pinch of salt

All-purpose flour, for rolling

1 recipe of Buttermilk Biscuit Dough (see our archives for the recipe)

1 Tbsp milk

1 Tbsp sugar

Position a rack in the centre of the oven and heat the oven to 425 F.  Grease the bottom of a 9×13 inch baking dish using the softened butter.

Peal, pit and cut the peaches in half.  Sprinkle the cut sides with cinnamon.

In a small saucepan, bring the maple syrup, salt and ¾ cup water to a simmer over low heat.  Stir occasionally.

On a floured work surface, pat the dough into a 4×6 inch rectangle.  Using a floured rolling pin, roll the dough into a 12×18 inch rectangle, lightly dusting with flour to keep from sticking, if necessary.  Cut the dough into 6 squares.

Place a peach cut side down in the center of each piece of dough.  Pull the four corners of each piece of dough up and over each peach, pinching edges tightly to seal.  Transfer the dumplings to the prepared dish in a single layer in two rows, about ½ inch apart.

Pour the hot syrup around the dumplings.  Brush the dumplings with milk and sprinkle with sugar.  Bake until the dumplings are golden-brown, about 25 minutes.

Let cool in the baking dish on a wire rack until warm, about 15 minutes.  Serve with ice cream or whipped cream.

Adapted from Fine Cooking magazine, Aug/Sept 2013.