Open Farm Day in Granby!

This is going to be a short post since I have to get the truck packed and get going.  Due to insurance restrictions, and the fact that you actually have to go through Barkhamsted to get to our farm (which is located in far West Granby), I will be up at our neighbors' farm on Case Street today.  Shinder Farm is located at 167 Case Street (Briarwoods has no frontage on Case Street though that's our official Granby address).

Stop by any time between 10 and 4, get your passport stamped, and enter to win prizes including a peanut butter and jelly gift basket (grape jelly and strawberry jam plus organic peanut butter) from Briarwoods Farm - just in time for the first full week of school.  See you there!

Edited to add:

Thanks to everyone who came out to the Shinder Farm to see us.  It got quite busy for a bit and I'm sorry if I didn't get a chance to talk to everyone.  For the lady who had a question about about preserving peaches, here is the link to the National Center for Home Food Preservation:  http://nchfp.uga.edu/how/can_02/peach_sliced.html

I don't know how many peaches you have, but my large stockpot that I use as a boiling water bath holds 6 pints - you would need roughly a pound of peaches per pint (I think you could get a bit more in if you dice or slice the peaches rather than halve them).  I use a fairly light syrup, about 1C of sugar to 5C of water, and add 1 tsp of Fruit Fresh per cup (so about 6 tsp, or 2 Tbsp) directly to the hot syrup.  If you add the peaches to the pan and boil them briefly they will pack better than raw peaches directly in the jars, and won't float quite as much, though they will be softer.  Any questions and you can email me at BriarwoodsFarm@gmail.com.