The last of the summer corn is gone at Augustine’s Farm at 1332 King Street.
The farm, run for decades by Farmer John and Kathy, has a pumpkin to please just about every taste. There are also abundant Chrysanthemums and a wide variety of crisp apples.
There are big, medium and small pumpkins.
There are mini pumpkins and gourds in all shapes and colors.
The farm stand is still brimming with potatoes, onions, zucchini and a variety of eggplants. There are green beans, Brussels Sprouts, tomatoes, lettuce, carrots, radishes, scallions, farm fresh eggs, honey, and much more.
Support your local farmers and their farm stand. Buy local.
Check out Augustine’s Farm Facebook page for recipes like this:
Apple Brown Betty
6 tablespoons (3/4 stick) unsalted butter, plus more for baking dish
1 baguette, torn into bite-size pieces (about 7 cups)
3/4 cup sugar
3 tablespoons apple juice
1/8 teaspoon coarse salt
6 to 8 Empire or Gala apples (2 1/2 pounds total), peeled, cored, and cut into small pieces
3 tablespoons dark rum
1 tablespoon fresh lemon juice
2 teaspoons all-purpose flour
1 Preheat oven to 375°. Butter an 8-inch square baking dish. On a rimmed baking sheet, arrange bread in a single layer and bake until dry, about 12 minutes. Transfer half the bread to a food processor and pulse until fine crumbs form.
In a medium saucepan, combine butter, 1/4 cup sugar, apple juice, and salt.
Cook over medium until sugar dissolves, 2 minutes. Remove from heat and stir in bread pieces and crumbs; let stand 10 minutes.
In a medium bowl, toss apples with 1/2 cup sugar, rum, lemon juice, and flour. Transfer to dish; top with bread mixture.
Cover with foil and bake until apples are tender, 40 to 45 minutes. Uncover and bake until top is golden, about 15 minutes. Let cool 5 minutes before serving.