We are sorry to say we will only be open for one more week from today for the Summer and Fall season. As usual this means everything left must go! The pumpkins and apples will take care of themselves, but we hate to be stuck with plants over the long winter. They will look much better if they get established at your house this fall and get a full season in the ground.
So of course that means the plant sale that was already ongoing has been expanded. Almost all are on sale now! But the most important news is that most are also Buy One Get One Free! including:
8″ Snow Angel Pansies, Buy One Get One Free @ 5.99
Fall Mixed Baskets are reduced from $25.99 to $12.99
So don’t miss out on your last chance to get our best deals of the season, and this week is your last chance to see us before we transform into a winter wonderland right after Thanksgiving.
Well the season is wrapping up! Corn is finished, which means it’s really winter squash season! The variety of squashes and pumpkins we grow is extensive, but here is a primer.
We won’t have all of them available all the time, but there is almost always a substitute squash out there, perfect for baking, stuffing, souping, or spaghetti-ing.
Well, it turned out to be a beautiful day – though a bit chilly – as contestants and onlookers alike gathered under the tent to take part in the annual apple pie baking contest. Fourteen contestants participated this year by choosing among over 40 varieties of apples at the farm, baking their best pie, and watching the judges enjoy every bite! Each pie was beautifully hand-made and the scent under the tent was mouth-watering!
Now, on to the winners:
The grand prize winner of this year’s contest was Tamara Takoudes with her delicious Macoun and Cortland pie (recipe below). Judges commented on its “hot, sugary crust” and how much they “loved the rustic look”. She went home with gift certificates to Volante Farms, Needham Garden Center, Sweet Basil and Wasik’s Cheese Shoppe!
The second place winner was Laura London, no stranger to our cooking contests. She baked a scrumptious pie using Granny Smith apples (recipe below). Judges adored the presentation, commenting that they “loved the maple leaves” and that it “wasn’t too sweet, a great all-around pie”. Laura won gift certificates to Volante Farms, Needham Garden Center, Sweet Basil and Wasik’s!
And in third place was Mona Wu with her tasty pie filled with Munroe, Cameo and Rome apples (recipe below). The judges admired its “perfect sweetness” and “nice crust with great flavor”. She received gift cards to Volante Farms and Wasik’s Cheese Shoppe!
Our judges this year included some familiar faces, but also a new one too!
Dave Becker from Sweet Basil is a veteran judge of our customer cooking contests. He has been one of our “local celebrity judges” in the past, and loves to see what people bring to the table!
Carol Wasik of Wasik’s Cheese Shoppe in Wellesley is also a seasoned contest judge. She particularly enjoys the apple pie contest, and has participated in years past.
Garry Graham from Needham Garden Center was a new face this year, but he definitely held his own. He even went back and re-sampled some of the first pies he tasted so that he could give a fair assesment! That’s dedication.
A special thank you to all our judges and congratulations to all of our participants this year! We hope you come back and try your luck next year!
Here are the award-winning recipes for 2009:
“Macoun and Cortland Apple Pie”
Apples used: 5 Macoun and 1 Cortland
– 4 cups flour
– 1/2 cup water
– 1 3/4 cup Crisco
– 1 egg
– 1 TBSP apple vinegar
– 1 TBSP sugar
– 2 tsp salt
Combine all ingredients and divide in half. Roll each half out into a thin circle. Set aside.
– 6 apples (5 Macoun, 1 Cortland)
– Lemon juice
– 1/2 cup sugar
– 1 TBSP cinnamon
– 1/2 tsp nutmeg
First, cut and peel the apples. Then sprinkle with lemon juice. Mix in all remaining ingredients. Place one pie crust along botom of pie plate. Fill the crust with apple mixture. Carefully roll the second pie crust over the top of the mixture, cutting slits in the top and pinching the edges together.
Bake at 425 degrees for 50 minutes. Cool slightly and enjoy warm!
“Best-Ever Apple Pie”
Apples used: Granny Smith
Pastry for Double-Crust Pie:
– 2 1/2 cups all-purpose flour
– 1 cup butter, cut up
– 2 tsp granulated sugar
– 1/2 tsp salt
-1/3 cup cold water
Place steel blade in food processor. Combine the first 4 ingredients. Cover and process with on/off turns until most of mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add the cold water through the feed tube. Stop the processor when all the water is added and scrape the sides. Process with 2 on/off turns. Remove from bowl, shape into a ball, and divide in half. If needed, wrap and chill until easy to handle.
On a lightly floured surface, roll 1 pastry ball into a 12-inch circle. Transfer to a 9-inch pie plate and set aside. Roll out other pastry ball on a lightly floured surface. Cut an X or a design in the center of the pastry and set aside.
– 3/4 cup granulated sugar
– 1/4 cup maple sugar or packed brown sugar
– 2 TBSP all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 1/4 tsp ground nutmeg
– 3 pounds Granny Smith Apples, peeled, cored, and thinly sliced (8 cups)
– 2 TBSP butter, cut up
-1/4 cup whipping cream
– 1 to 2 TBSP milk
– 1 TBSP raw sugar
In a large mixing bowl combine the first 6 ingredients. Add apples; toss to coat. Transfer to crust-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust to be even with edge of pie plate. Place the second crust over the filling on the pie plate. Seal and crimp edges. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent overbrowning, cover the pie edges with foil.
Bake in a 375 degree oven for 40 minutes. Remove foil from edges. Bake 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack and enjoy! Makes 8 servings.
Apples used: Munroe, Cameo, Rome
Pie Pastry: makes 2 crusts for 9″ pie
– 2 cups pastry flour
– 1/4 tsp salt
– 2 sticks unsalted butter cut up into approx 1/4″ cubes
– 1/4 to 3/4 cups ice water
Combine salt and flour. Add the butter and rub together until you have approximately pea sized pieces of flour and butter. Then knead, adding water as you need it. Divide in half and refrigerate. Chill while preparing apple filling, then roll out to approx 1/8″ thickness and to appropriate diameter for pie plate (typically chills for 20 or more minutes).
– 2 medium Munroe apples
– 2 medium Cameo apples
– 2 medium Rome apples (I really just chose what looked nice and was recommended by Volante’s as a “good baking” or “good dessert” apple)
– 3/4 to 1 cup sugar
– 2 to 4 TBSP flour
– pinch of salt
– 1 TBSP lemon juice
– 1/2 tsp cinnamon and/or nutmeg
– splash of Calvados (apple brandy)
– 2 TBSP butter cut up into small pieces
– little bit of cream or half and half
Line pie pan with pastry. Mix all ingredients except butter. Pour apple filling into lined pie plate and dot with bits of butter. Place top crust over filling and flute edges. Brush top with cream or half and half and cut steam vents.
Bake on a baking sheet at 425F for 35 min or until crust is golden brown and apples are soft.
Cool and serve!
Thank you for shopping local… stop by and see our incredible selection of 40+ varieties of apples, and make a pie of your own!
Happy baking! : )
Seems like a perfect week to settle in with some piping hot vegetable soup. Maybe a creamy butternut squash bisque. A spicy chili. Or skip dinner and go right for the apple pie. Speaking of which, Friday is your last day to pre-register for our Apple Pie Baking Contest. Stop in, sign up, and pick up your apples. You might not be able to set it out to cool on the windowsill in this weather, but hey, it just needs to be ready by noon on Saturday.
In other end of season news, we are ready to start clearing some shelves. Trappist Preserves and Volante branded sauces, dressings, and mustards are one sale. Buy any two, get a third of equal or lesser value free. A great chance to stock up on your salsas, BBQ sauces, and pickles to get you through the long winter.
We have had a hard frost, so things will start to dwindle soon. We still have tons of broccoli, cauliflower, cabbage, brussels sprouts, lettuce, carrots, and beets to pick though.
Oh, if it’s raining, don’t be afraid to come down to our place for pumpkin shopping. We have hundreds to choose from, many of them under glass in the greenhouse, warm and dry!
This week a fascinating series has been airing on WBUR 90.9 on Here&Now in short form called Five Farms. If you enjoyed the Radio Boston piece on apples last week, you should really look into Five Farms. The series is a joint venture between PRI and Duke University. There is a lot happening on the family farms of America, and this series looks at five distinct ones.
“Five Farms is about making connections between the food on our tables and families in New England, the South, the Midwest, the Southwest, and on the West Coast who produce it — farming people who protect the tomato from insects, harvest the orange in a California citrus grove before a killing frost, risk acres of corn and soybeans through unpredictable Iowa floods, help a struggling hog give birth to new piglets one hot North Carolina afternoon, milk the dairy herd in the New England pre-dawn darkness, or cultivate crops in an arid desert according to Native American traditions valuing conservation and protection of precious resources.”
As a family run farm, Volante’s 3 generations are grateful for its position in the community and your continued support. For a look and listen to how others make it work check out the website.
The evenings are growing dark early these days. We are adjusting our clocks accordingly. We will continue to be open 9-6 everyday until Halloween. Take note, that is a little less time in every day to pick up your fave apples and veggies. But to make a bit of a trade, we got yet another new apple in this morning.
Thanks a lot for coming in this weekend, glad to see you enjoyed the weather as much as us!
Bring in your home-cooked apple pie, at least 8″ in diameter and our celebrity judges will taste and evaluate the pie!
Please provide a recipe and most importantly which variety or varieties of apples are included.
Pre registration is required, please stop by one of our cashiers and fill out a form.
$70 in Volante Farms Gift Cards and other prizes will be awarded, don’t miss out on yours.
13 new varieties of apples this week, come on down!
Happy Columbus Day weekend! We are open all weekend 9-6, stop in for all your fall harvest and decorating needs. We have hundreds of beautiful mums, Montauk daisies, decorative cabbages and kales to complement your pumpkin, squash, hay bale and cornstalk displays. The leaves on the tree are changing, its time to get into the mood with a little punch of bright color around your house!
We are still picking corn, today through probably Tuesday, so its your chance to get your last tastes of summer this weekend. In the never ending supply of apples we added another 10 varieties under the tent yesterday, our current total up around 37. I’ll get the guide updated soon, but don’t wait for me, come on down to see the new Baldwin, Granny Smith, Northern Spy and many others. In case you want your dinner table to be as colorful as your front porch you could always take advantage of the vast variety of squashes, gourds, and … cauliflowers?