Sweet Wind Farm
Sugarhouse & Farmstand
When our crops are in season, we offer pick-your-own on Saturdays from 10 am till 4 pm only. You can call ahead and make and appointment for a different time on a Monday if you can't make it on a Saturday. We start off with our blueberries, lettuce greens, and squash in July, and then as our different crops get ready for harvest, we will continually update our "PYO list" here on this page. Check back with us periodically to see what's available. PYO crops include: blueberries from July till October, then as they become available: tomatoes, peppers, squash, string beans, swiss chard, lettuce, pumpkins, and flowers.
AS OF AUGUST 6th, WE ARE TEMPORARILY SUSPENDING PICK YOUR OWN: The early blueberries are gone by, and the late variety is still green and not ripe. The raspberries are gone by as well until the Fall crop comes in. We will offer PYO on tomatoes and more as soon as we get an abundance of them. As it is, the tomatoes have been coming in very slowly. There is lots more to be had, but right now we are pretty much picking all there is to take to the markets. Please check back with us again soon, or feel free to call about picking conditions at 860-653-2038. Thank you!
Blueberry Smoothie
1 pint fresh or frozen blueberries
1 cup vanilla yogurt
1/4 cup pure maple syrup
1 cup of juice (berry juice or apple juice)
1/2 cup ice
Place all ingredients in a blender and mix until smooth. You can omit the ice if you use frozen berries.
Alternatives: Use some other berries in addition to blueberries, such as strawberries or raspberries. You can omit using juice and just add water. If you don't like the taste of yogurt, simply add more fruit and liquid instead. If you have a small capacity blender, divide this recipe in half.
Berry Smoothie
1 pint frozen blueberries
1/2 pint frozen raspberries
1 pint frozen strawberries
1/2 cup water or fruit juice
maple syrup or sugar to taste
Place all in a blender container and process until smooth. Using frozen berries gives it a nice thick texture. If using fresh berries, use ice to thicken.
BLUEBERRY BALSAMIC VINEGAR
2 cups frozen, thawed or fresh blueberries
1 pint balsamic vinegar
1/8 cup sugar
lime peel cut in strips from 1/2 lime (green part only)
*optional: 1 (3-inch) cinnamon stick
In a large nonreactive saucepan crush blueberries with a potato masher or back of a heavy spoon., or run berries through the slicing blade of a food processor. Add
vinegar, sugar, lime and cinnamon; bring to a boil. Reduce heat and simmer covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.
Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture
into strainer, pressing out as much liquid as possible. Discard solids.
Pour vinegar into clean glass bottles or jars; refrigerate, tightly covered, indefinitely. Use this in salad dressings (as below) or drizzled over grilled chicken or beef.
CREAMY BLUEBERRY FRUIT DIP
2 cups fresh or thawed, frozen blueberries
1/3 cup light cream cheese (from an 8-ounce tub)
1 tablespoon blueberry jam
optional: 1-2 tablespoons of plain greek yogurt
In the container of a food processor or blender, place blueberries, cream cheese
and jam ; whirl until smooth. Serve with sliced fruit or use as a dessert sauce
spooned over cut-up fruit, if desired.
BLUEBERRY VINAIGRETTE
1/2 cup olive oil
6 tablespoons Blueberry Balsamic Vinegar (see above recipe)
1 teaspoon salt
1/4 teaspoon ground black pepper
In a cup combine olive oil, Blueberry Vinegar, salt and ground black pepper.
Variation: For a creamier dressing stir in 2 tablespoons mayonnaise or plain yogurt.
Yield: about 1 cup
Herbed Squash
1 medium or 2 small summer squash, cut up into small cubes
1 medium or 2 small zucchini, cut up into small cubes
1 bunch of fresh dill, minced (about 1/8 cup)
1 bunch fresh basil leaves, minced (about 1/8 cup)
2 tablespoons butter, or olive oil
2 tablespoons parmesean cheese
salt and pepper if desired
Melt butter or heat oil in a large skillet over medium high heat. Add the squash, zucchini, and herbs. Add a little bit of water to pan to make some steam, which will cook the squashes faster. Stir and toss frequently, until squash is tender.
Sprinkle the parmesean cheese over mixture, cooking for one more minute. Add salt and pepper if desired. *Alternate recipe: Add 1/2 cup of grated cheese of your choice (such as mozarella, cheddar, monterey jack) on top after squash is tender, heat until slightly melted. You may also use dried herbs with this recipe, substituting a scant 1 tablespoon of each dill and basil for the fresh.
Maple-Blueberry Sauce
1 pint blueberries, washed and cut up (I run them through my slicing blade once in my food processor)
1 cup pure maple syrup
Cut the blueberries in half by running them through a food processor blade. Or, you may use the pulse button using the blending/cutting blade. Put the berries in a cooking pot, add the maple syrup. Bring to a boil, then reduce heat. Simmer until mixture is thick, stirring every so often so mixture doesn't burn and stick to the bottom of the pot. Use on top of pancakes, ice cream, cake, yogurt, hot cereal and more. This may be stored in the refrigerator for one week.
Maple Barbecue Sauce
1 cup ketchup
1 cup onion, finely chopped
3/4 cup maple syrup
1/4 cup lemon juice
1/4 cup maple or brown sugar, firmly packed
1/4 cup water
2 tablespoon garlic, finely chopped
2 tablespoon Worcestershire sauce
2 teaspoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon coriander, optional
Combine all ingredients in a saucepan. Bring to a boil and simmer for 15 - 20 minutes, uncovered. Cool. Store covered in refrigerator for up to a month. Makes about 4 cups. Use on your favorite meat. Best suited for pork or poultry.
Maple Walnut Ice cream
INGREDIENTS:
• 1 cup pure maple syrup, dark amber if possible
• 1 tablespoon cornstarch
• 6 large egg yolks
• 1 1/2 cups heavy cream (you can use light cream too)
• 1 cup whole milk
• 1/2 teaspoon vanilla extract
• 1/2 cups coarsely chopped pecans or walnuts
PREPARATION:
Bring the heavy cream to a simmer in a heavy-bottom saucepan over medium heat. Whisk together maple syrup, cornstarch, and egg yolks. Pour about 1/3 of the hot cream into the syrup mixture, then pour the syrup mixture into the remaining cream in the saucepan.
Heat over medium low heat, stirring constantly, until hot and thickened slightly. Do not let boil. Strain into a large mixing bowl.
Maple Fudge
2 cups Sweet Wind Farm pure maple syrup
1 cup whipping cream
1 cup walnuts, chopped and toasted
Pour the maple syrup and whipping cream into a deep pan.
Properly fix the candy thermometer in the pan so not to touch the sides of the pan, or the bottom of the pan, leave at least a half inch space from the bottom of the pan. Cook on medium-high heat.
Occasionally stir gently until thermometer reads 235 degrees
Remove from heat and immediately put into a sink full of cold ice water. (make sure the water level doesn’t rise over the top of the pan)
Allow the fudge mixture to cool for 10 minutes without stirring.
With a wooden spoon gently stir the chopped walnuts into the fudge.
When the fudge starts to hold its shape without stirring, put into a buttered pan, score into squares and store in an airtight containerMaple Parfait
1 pkg. Knox gelatin
1 cup Sweet Wind Farm maple syrup
1 cup cold water
Soak gelatin in 1/4 cup cold water 5 minutes. Bring syrup to boil. Stir in gelatin,stir until clear. Add remaining cold water. Stir. Refrigerate. When mixture is almost set, beat until fluffy. Put in glasses, then into refrigerator. When serving, decorate with whipped cream, nuts, or cherries as desired. Mix all ingredients in a cruet. Store in the refrigerator. Keeps well for a few weeks. Maple-Walnut Cookies 1 cup granulated sugar 1/2 cup maple sugar 1 teaspoon baking soda 1 teaspoon salt 1/2 cup vegetable shortening 1 large egg 1/4 cup Sweet Wind Farm pure maple syrup, preferably dark amber 3 cups unbleached all-purpose flour 2 cups chopped walnuts, toasted (Don't skip toasting them!) Preheat the oven to 375 Line 2 baking sheets with parchment or Lightly Grease In a bowl, beat together the sugars, baking soda, salt, maple flavor, and shortening. Beat in the egg and maple syrup, then stir in the flour. Fold in the nuts gently - the dough may be pretty stiff. Break off small sized pieces of dough (about table tennis sized) and rolls into balls. Place on the prepared baking sheets. Bake for 10-12 minutes until they are golden brown. Remove from the oven and transfer to a wire rack to cool completely. If you would like a crispy cookie, flatten each ball with the bottom of a glass dipped in sugar. Baked Winter Squash 1 medium size winter squash of choice: butternut, buttercup, acorn, etc. ½ cup Sweet Wind Farm pure maple syrup 1 medium apple, peeled and chopped cinnamon, if desired 2 pats of butter Cut squash in half and de-seed. Inside the scooped out halves place half of the maple syrup, cinnamon, apples,and a pat of butter. Bake in a 375 oven until soft and tender, or you can microwave this on high until soft and tender.
Maple Balsamic Vinaigrette
1/3 cup Sweet Wind Farm pure maple syrup
1/3 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 tsp. ground mustard
1 TB fresh lemon juice
1 clove minced garlic
Herbs and spices of choice: suggestions: pinch of freshly ground black pepper, basil, dill, or oregano.
