Fall brings with it such rich feelings! Chilly evenings, crackling fires, falling leaves and plentiful harvest are things that we never tire of, and actually welcome after and long and hot summer!
We’ve been busy on Old Loon Farm. As summer began to wane in September, we harvested several plots of sorghum cane and shocked it in the field for at least a week, building up the sugar. Then we hauled it to Heritage Acres in Middlebury where it was pressed and evaporated into a beautiful, caramel colored syrup and bottled, ready for sale. We’re happy with this year’s product, judging it far superior to our previous crop. We have syrup for sale in our farm store in pints and quarts. It’s versatile and yummy – use it as you would molasses, brown rice syrup or honey – in baking, sauces, caramel corn, BBQ, or simply topping southern biscuits and pancakes. Check out the recipe below.
Our garden is pretty much exhausted for the year. Frost has taken whatever was left outside, although we are still getting strawberries, peppers, carrots, Swiss chard and herbs from our unheated hoop houses. A sunny day can bring the temperature in the hoop to the 80 degree mark in no time. Our lambs are fattening up on the green grasses and the chickens seem to be enjoying finding the insects weakened by the rain and chilly fall weather. They’re content with the change of season.
And as October ends and we begin thinking of the upcoming holidays, it’s time again to order our famous Holiday Fruitcake! These delicious one-pound cakes are chock full of pecans, dates, dried pineapple, cherries and other dried fruits, all baked into a wonderfully sweet, rich cake that you’ll enjoy at any meal. (It seems to be a favorite breakfast treat in our family!) There’s no waxy, candied fruits, nor is there brandy in this product. The cakes stay fresh in your refrigerator for weeks, or can be frozen up to a year. For your simple yet special dessert you’ll want to try a slice of our Holiday Fruitcake topped with whipped cream. And these cakes are wonderful additions to your holiday gift baskets!
Also IN STORE for you at the Farm: Broiler chickens (frozen), fresh eggs, granola, jams and jellies. ORDER AHEAD: fresh breads; made-from-scratch angel food cakes in vanilla, chocolate and lemon. You can reach us by email, firstname.lastname@example.org.
Enjoy the Fall and Fall’s seasonal foods!
Sorghum Oven Caramel Corn
15-20 cups popped corn
2 c peanuts (optional)
2 c brown sugar
1 c butter
1/2 c sorghum syrup
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda
1/8 tsp cream of tartar
Pop corn and place into a large bowl, removing seeds. Preheat oven to 250 degrees.
Combine brown sugar, butter, sorghum and salt in a large, heavy pan. Boil about 5 minutes over medium heat, stirring. Remove from heat and stir in vanilla, baking soda and cream of tartar. Mixture will foam and become light. Pour over popped corn and mix well to coat all pieces. Transfer to a shallow pan and bake for 1 hour, stirring every 15 minutes. Cool and store in an airtight container. (From Sorghum Treasures II, National Sweet Sorghum Producers and Processors Association.)