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Movie Night Tomorrow, Friday at 7pm! Lilo and Stitch, and upcoming fall festival! Oct 11.

🌱 Tomorrow is our Movie Night in the park, Lilo and Stitch will be showing at 7pm!<!–



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Orchard Happenings and Updates
In Autumn
 
Tomorrow, Friday Sept. 26 at 7pm we are excited to host our second ever, FREE movie night in the park! See our flyer below for more information and come early to make sure you get a good seat! PS. don’t forget to bring a blanket and folding chair!
 
And our Fall Festival is happening on October 11th! We’re looking for volunteers to help with setup and takedown, ticketing, volunteer breaks, and other important roles. Sign up here: https://forms.gle/y4r31vveH3H3UXmm7

 
Garden Knowledge Drop
 
The temps are getting colder so you may want to consider harvesting your tomatoes soon. The flavor and texture are significantly affected by cooler temp, they actually get mealy and the flavor is just not the same, kind of bland like grocery store tomatoes in February.
 
There are several ways you can ripen tomatoes after they are off the vine. If you only have a few, put them in a paper bag with a banana or apple (they release methane gas that speeds up the ripening).
 
If you have quite a few, put them single layer in a cardboard box again with an apple or banana. It may even be helpful to poke a few holes in the bag or bottom of the box to increase air circulation. Regardless of bag or box be sure to check every day or two for mold or rotting and remove that fruit and compost. The growing season in Upstate NY is so short that we would have a lot of green tomatoes in September so my Mom would actually wrap each tomato in newspaper and place them on the screen from the storm door they had replaced with the glass insert for winter and place screen on cinder blocks in a dark location (our root cellar). So, who actually gets a newspaper delivered to their house? And it was a major pain to unwrap and rewrap to check for spoilage, just saying…I have also heard of success by pulling the entire tomato plant out, roots and all, hanging them upside down in a dark area that stays between 60 and 70 degrees like a garage or basement.

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Zucchini Cobbler
don’t tell them it’s zucchini until they taste it – they won’t believe you!


Zucchini Cobbler

Ingredients:

For Filling

  • 8 cups zucchini, seeded, peeled and chopped into small cubes (about 3 pounds)
  • 2/3 cup lemon juice (fresh squeezed is best but concentrate does just fine)
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg

For Crust

  • 4 cups all purpose flour
  • 2 cups sugar
  • 1 ½ cups cold butter
  • 1 teaspoon cinnamon

Your house will smell amazing, and your mouth and tummy will be very happy!

Filling: In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15 -20 minutes or until zucchini is tender. Add sugar, cinnamon, and nutmeg and simmer 1 minute longer. Remove from heat and set aside.

Crust: combine flour and sugar in a bowl with a whisk, cut in butter with a pastry knife or two butter knives until the mixture resembles coarse crumbs. Stir ½ cup into zucchini mixture above. Press half of remaining crust mix in the bottom of a jelly roll pan (15” x 10” X 1 “, a.k.a. cookie sheet with sides). Spread zucchini mixture over crust, crumble the remaining crust mixture over the top of the zucchini. Sprinkle 1 teaspoon cinnamon on top

 

Bake 375 degrees for 35-40 minutes or until golden brown, bubbly and zucchini is tender when poked with a fork.

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