It's going to be a beautiful weekend for Peaches (both white and yellow types) and Nectarines. Blackberries are now ripe for picking along with a lot of other things, like Sweet Corn, Tomatoes, Cantaloup, Watermelon, Eggplant, Hot and Sweet Peppers, Broccoli, Cabbage, Green Beans, Italian Flat Beans, Zucchini, Cucumbers and Flowers perfect for bouquets.
In our market we have nearly everything mentioned as U-Pick with the addition of fruit and cream pies, jams, jellies, relishes, honey from our own bees, oven ready whole turkey, turkey parts and burgers.
Our farm hours are from 9:00am till 6:00pm Monday through Saturday and every Sunday from 2:00pm till 6:00pm. You must be at the farm no later than 5:15 pm to enter the fields and orchards for picking.
CHERRIES...
So many of you are asking about Cherries. They are still about 10 days away. I know that some of you want to wait till Cherries are ready and figure that you will come then for Cherries, Strawberries, Peas and everything else in one trip. Don't wait! It's better to visit us twice. Strawberries, Sugar Snap Peas, Shelling Peas, Snow Peas, Spinach, Lettuce and Broccoli are at perfection right now! When Cherries are ready the Strawberries will be almost gone and so will everything else except for Broccoli. It looks to be a beautiful weekend so don't miss out.
Please tell your friends because there is plenty for everyone!
We also have fresh picked strawberries for sale.
Please tell your friends because there is plenty for everyone!
We also have fresh picked strawberries for sale.
Vegetables
Lee Turkey Farm produces a wide and yumalicious assortment of fresh veggies to satisfy every taste- even the kid who thinks he doesn't like them.
Make sure you try our sweet corn. There is no sweeter!
Approximate Picking Dates
June- Peas, Broccoli, Cabbage, Cauliflower, Spinach, Lettuce
July- Sweet Corn, Cucumbers, Zucchini, Snap Beans
August- Tomatoes, Eggplant, Sweet Corn, Peppers, Snap Beans, Cucumbers, Zucchini
September/October- Pumpkins, Gourds, Winter Squash, Broccoli, Cabbage, Cauliflower, Sweet Corn, Tomatoes, Peppers, Eggplant
July-October- Sunflowers & Zinnias
Oven Ready Turkeys
For more than 60 years we at Lee Turkey Farm have been producing turkeys of the finest quality. The turkeys are all raised on our farm and sold as oven ready whole turkey and turkey parts such as boneless breast meat, thighs, wings and legs. Turkey parts are perfect for the backyard grill!
The turkeys are fed a natural feed mix which is made by us and are raised without medications or growth hormones. Advance orders for oven ready whole turkeys are only necessary during Thanksgiving and Christmas. For the rest of the year just come on over; we've got turkeys in most every size!
Fresh turkeys are only available October through January 2nd. We guarantee our frozen turkeys to be just as good as our fresh, so any time is turkey time!
Fine Cooking
This easy-to-make mashed potato recipe is perfect for Thanksgiving. This recipe is classic, simple, and perfectly fits the season. What could go better with Turkey than cranberry sauce and some mashed potatoes?
Mashed potatoes are as simple to make, but still there is a real art in getting them perfect. Not too airy or too heavy, with just enough butter, salt, pepper, and cream. Potatoes are basically water and starch. High starch potatoes like russet and Yukon Gold produce the best mashed potatoes. The final result depends on the quality of the potatoes used. The below technique will produce the perfect mashed potatoes.
Perfect Mashed Potato Recipe
Recipe Type: Potatoes
Menu: Thanksgiving Turkey Dinner Menu
Yields: 4 servings
Prep time: 20 min
Cook time: 20 min
Ingredients:
1 1/3 pounds (4 medium) Russet or Yukon Gold potatoes washed, peeled, and cut into uniform 2-inch chunks*
1 teaspoon salt, divided
2 tablespoons warm butter
1/2 to 2/3 cup hot milk, half & half, or cream**
* Do not cut the potatoes into smaller chunks as too much water will be absorbed by the potatoes. After cutting the potatoes, immediately place in cold water to prevent discoloration of the potatoes.
** Buttermilk may be substituted.
Preparation:
In large saucepan, Add cut-up potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork.
While potatoes are cooking, either in another saucepan or microwave, heat butter. Also heat hot milk or cream to a simmer (do not boil) separately from the butter in another saucepan or microwave. NOTE: Do not add cold butter or cold milk/cream to when making mashed potatoes.
When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally. NOTE: Boiled potatoes left in water will start to jellify and may even increase in volume, becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.
In the same saucepan that the potatoes have been heated in, mash potatoes with a potato masher, potato ricer, fork, or beat with electric hand mixer until chunky. Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency.
Note: Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste.
Season to taste with additional salt, if desired.
I personally use a potato ricer when making mashed potatoes. Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice, you will never go back to the old traditional potato masher. If you don't have one and would like to purchase a potato ricer,
Serve immediately.
Makes 4 servings.
Mashed potatoes are as simple to make, but still there is a real art in getting them perfect. Not too airy or too heavy, with just enough butter, salt, pepper, and cream. Potatoes are basically water and starch. High starch potatoes like russet and Yukon Gold produce the best mashed potatoes. The final result depends on the quality of the potatoes used. The below technique will produce the perfect mashed potatoes.
Perfect Mashed Potato Recipe
Recipe Type: Potatoes
Menu: Thanksgiving Turkey Dinner Menu
Yields: 4 servings
Prep time: 20 min
Cook time: 20 min
Ingredients:
1 1/3 pounds (4 medium) Russet or Yukon Gold potatoes washed, peeled, and cut into uniform 2-inch chunks*
1 teaspoon salt, divided
2 tablespoons warm butter
1/2 to 2/3 cup hot milk, half & half, or cream**
* Do not cut the potatoes into smaller chunks as too much water will be absorbed by the potatoes. After cutting the potatoes, immediately place in cold water to prevent discoloration of the potatoes.
** Buttermilk may be substituted.
Preparation:
In large saucepan, Add cut-up potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork.
While potatoes are cooking, either in another saucepan or microwave, heat butter. Also heat hot milk or cream to a simmer (do not boil) separately from the butter in another saucepan or microwave. NOTE: Do not add cold butter or cold milk/cream to when making mashed potatoes.
When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally. NOTE: Boiled potatoes left in water will start to jellify and may even increase in volume, becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.
In the same saucepan that the potatoes have been heated in, mash potatoes with a potato masher, potato ricer, fork, or beat with electric hand mixer until chunky. Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency.
Note: Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste.
Season to taste with additional salt, if desired.
I personally use a potato ricer when making mashed potatoes. Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice, you will never go back to the old traditional potato masher. If you don't have one and would like to purchase a potato ricer,
Serve immediately.
Makes 4 servings.
A perfect Turkey
Ingredients
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Directions
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
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