August 17th, 2020

Roadside Stand in the Pandemic Era

We've done a little upgrade to our corn stand this year. The new stand is pretty tiny, but it can hold a few dozen ears of corn at a time. We try to restock with fresh corn (and zucchini, cucumbers, etc.) several times during the day, to ensure that only the freshest vegetables are available.

Also available: the pump jug of New York State's Finest, a product that many of us have become very familiar with by this point in the Covid-19 Pandemic of 2020.  A shot of this sanitizer on your hands before vegetable shopping helps keep the produce germ free. 

We've been setting some of Riverdale Farm & Forest's pure maple syrup out for purchase this summer, and I'd like to point out that it's not just for pancakes! In the last seven days, I believe that I've used maple syrup in my coffee and tea, in the oil and vinegar based salad dressing, and as a basting base for salmon and steak. Later today, I'm planning to bake with it. 

Here's my favorite muffin recipe, a modification of a pumpkin bread recipe. The muffins are moist and sweet and delicious. I urge you to give it a try!

"Pumpkin" Muffins
(makes 2 dozen, or 12 giant muffins)

Stir together dry ingredients and set them aside:
3 1/3 Cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. (or more, if you will) cinnamon
1 tsp. ginger
1/2 tsp. cloves
Blend together, in a separate bowl:
1 Cup oil of preference
4 eggs
2 Cups of pureed squash (butternut, candy roaster, Hubbard, or, hey--pumpkin)
1 Cup sugar
1 Cup maple syrup
Mix everything together and toss in any desired tidbits (chocolate chips--the white ones are especially good here) or nuts, raisins. Bake in greased muffin tins for 20-ish minutes at 350 degrees. 




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