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September Newsletter 2014

September Newsletter 2014
Every month when I sit down to write the newsletter, I try to share something new and interesting. I have been told that I share too much personal stuff in the newsletter but I say that this farm is personal and I will continue to be personal. I have also been told that everything I write is negative. I don’t think it is negative just real life when it comes to farming. If someone doesn’t like reading my negative newsletters then go to the bottom and unsubscribe. It won’t hurt my feelings at all. I do think I need to make changes to keep it interesting because we do the same basic things certain months every year. I am going to try some new things and features. If you have any ideas on what you would like to read about, please drop me an email.
I am going to add a vegetable of the month and suggestions on what to plant or activity for the vegetable garden each month. I’m going to try my best to get the newsletter out earlier each month.
We are going wide open trying to get ready for Fall. There is so much happening in the fall including Pumpkin Patch, Fall CSA vegetable deliveries, Fall Harvest Dinner, Thanksgiving on the Farm field trips, and losing our minds at the end of the season. Fences have to be painted, the pumpkin field and vegetable field have to be weeded, signs have to be put up, grass has to be cut, hay wagons have to be repaired, and while all of these things are being done, all the regular farm work has to be done. We are finishing up with all of the canning of the pickles, jams, and salsas. Eggs have to be gathered and washed daily. Animals have to be fed and watered. Grain from the breweries have to be picked up to feed animals. Grapes are falling now and pigs love grapes so they are fighting fences to get out. The grass is starting to slow down growing, so the cows are wanting to wonder off. Lots to do on the farm.
We are opening the Pumpkin Patch on October 4th. We will be open every weekend through October. I’m excited that that it’s pumpkin time again but also dreading working so many hours. The pumpkin field does look good so I hope we have a great year.

 
Vegetable of the Month
Pumpkin is the vegetable this month, what else could it be. I’m going to share some fun facts about pumpkins with you and my recipe of the month will be a pumpkin recipe. I know more about pumpkins than you would ever want to know so I will just give you some basic information or as I like to call it “fun facts to know and tell”. The pumpkin is in the squash family. The small green young pumpkins are often eaten the same way as squash. Every part of the pumpkin plant except the stem can be eaten including the leaves, seed, flowers, and fruit. The oil from pumpkin seed is considered a delicacy in some places because of its robust flavor. The oil is a green-red color. The pumpkin is a native of North American. The practice of carving pumpkins originated in Ireland using turnips. Pumpkins come in a variety of colors including orange, white, green, blue, red, and striped and in many textures.
Our climate on the coast is not great for growing pumpkins. They grow better in higher elevations and cooler weather. The pumpkins actually produce better if planted in the spring after the last frost but are traditionally grown in the fall. We normally plant pumpkins in July to be harvested in the fall.

Vegetables to plant in October
You can plant almost any of the cool season crops in October. Vegetables that take 90 days to mature—beets, carrots, cabbage, and cauliflower. Vegetables that take 60 days to mature—turnips, collards, swish chard, and leeks. Vegetables that take 30 days to mature—radishes, broccoli, spinach, and kale. You can also plant garlic and asparagus in the fall.
 
Feature of the Month
The Pumpkin Patch is our feature this month. We will open to the public on Saturday October 4th at 10:00 am. We will open for field trips on Tuesday October 7th. We do field trips Tuesday thru Friday 9:00 till 2:00. We are open weekends Friday 5 till 9, Saturday 10 till 9, and Sundays 1-6. On a field trip the students get to pick a pumpkin, take a hayride to feed the cows, visit the barnyard animals, and have lunch in the playground/picnic area.  On the weekends, there are a lot more activities for you to do, they include: gem mining, horserides(only at certain times), duck races, build a scarecrow to take home, fish and turtle feeding, feeding the farm animals, and eating at the concession stand. We are serving our own hamburgers, which are antibiotic and hormone free raised here on the farm. You can also have a birthday party at the Pumpkin Patch.
October 24th and 25th will be the Haunted Maze and House. We start the Haunting at 8:00pm when it gets dark. You can buy your tickets in advance from the website http://legarefarms.com/products/haunted-weeked . The tickets are $10 per person and includes both the maze and house. Come if you dare!!!!!


Sponsors
Thank you to our Pumpkin Patch sponsors: Ledford’s Termite and Pest Control, Nosey Dog Designs, Kiawah Cares, and Southcoast Bank. Please support these business as they support us.
 
Special of the Month
You can go to our website http://legarefarms.com/pages/coupon for free admission to the Pumpkin Patch. Also ground beef is still on sale for $5/lb.
 
Fall Harvest Dinner
Tickets are on sale now for the Fall Harvest Dinner. The Fall Harvest Dinner is a really nice event. It’s not a red Solo cup picnic, but a fine dining event. We have 10 of Charleston’s finest chefs preparing the meal of Legare Farms’ meat and vegetables. This year we have Chef Fred Neuville-Fat Hen Restaurant, Chef Frisco Thumbtzen- Duvall Catering, Chef Robin Rhea-Slather Brand Foods, Chef Jay Kees-Angel Oak Restaurant, Chef Craig Deihl-Cypress Restaurant, Chef Jacques Larson-Wild Olive Restaurant, Chef Jimi Hat-Guerrilla Cuisine, Chef Robert Carter-Rutledge Cab Co. Restaurant, Chef Aaron Lemieux-Michaels on the Alley, Chef John Ondo-Lana Restaurant. The Meet the Farmer reception starting at 4:00 will have wine and beer as well as music. Dinner starts at 5:00 with great food and music. You may bring wine for your dinner if you would like. Tickets are $65 and can be purchase at http://legarefarms.com/products/fall-harvest-dinner    
 
Recipe of the Month
These 2 recipes are both repeats but I think worth repeating. This is one of my favorite things. I love to take a piece of pumpkin bread and put butter on it then put it in the microwave for about 10 seconds. Eat it with a glass of cold milk, it doesn’t get any better. I know, it’s not good for me but sometimes we have to just enjoy the little things.
Pumpkin Bread                
3 cups sugar
1 cup salad oil
4 eggs
1 ½ teaspoons salt  
1 teaspoon cinnamon                      
1 teaspoon nutmeg                       
2 teaspoons baking soda
2/3cupwater                                                                                                                                                                                                 2 cups cooked pumpkin (substitute raisin, dates, banana or other fruits)
3 ½ cups flour
Mix all ingredients together with electric mixer until just mixed – do not overbeat. Divide in 3 bread pans. Bake at 350 degrees for 1 hour.
Here’s a second recipe that is easy and quick.

Pumpkin Pie                                                                                                                                                                                               1 pint jar of Legare Farms’ Pumpkin Butter (or Sweet Potato Butter)                     
2eggs                                                                                                                                                                                                            1 frozen pie shell
Preheat oven to 350 degrees. If pie shell is still frozen put it in oven for about 3 minutes. Beat the eggs into the Pumpkin Butter. Add pumpkin mix into the pie shell and place in oven. Let cook for about 30 minutes or until golden brown on top. Serve with whip crème on top.

Come see us at the Farm this Fall for one of our events. Bring a friend, spend lots of money and come back more than once. Take a minute to stop and speak to us while you’re here. You are a very important part of our farm because without you we would have to get real jobs. You allow us to do what we love every day.
Don’t hesitate to call or email if you have questions about anything.
Helen Legare-Floyd
Legare Farms
2620 Hanscombe Pt. Rd.
Johns Island , SC 29455
www.legarefarms.com
info@legarefarms.com
843-559-0788
www.facebook.com/legarefarms


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