Available for u-pick in November by appt. Will add more information to this page soon.
Available in October for $0.50/lb. In November after we close by appointment until we get a freeze below 30oF, minimum 20 pounds. Our fruit is on the vine much longer than the local large growers and therefore once ripened is sweeter. Kiwifruit can be stored in a cool place (not refrigerated) to slowly ripen throughout the winter. Ripe kiwifruit are soft, but not mushy. We go through our boxes weekly and continue to have kiwifruit ripening through May. To ripen more quickly, put in a paper bag in a warm area of the house.
Keep these rules in mind when making jam: don't double jam recipes and don't reduce the amount of sugar. Doing either of these things may result in having liquid jam. Also, if you are canning, consider your altitude and add 1 minute of cooking time for each 1,000 feet of altitude.
• 2-1/4 cups mashed kiwi fruit (about 9 kiwis; Peel the kiwi fruit and remove the hard white core. Cut into cubes and mash with a potato masher. Do not puree)
• 4 cups sugar
• 1 pouch (3 ounces) liquid pectin
• 1/4 cup lemon juice
Prepare the containers by rinsing with hot water. Use plastic containers or small canning jars with lids. Put the kiwi in a large bowl. Gradually stir in the sugar. Mix well and let stand for 10 minutes, stirring occasionally. Meanwhile, in a small bowl, combine the pectin and lemon juice. Add to the fruit mixture and gently stir (do not beat in air) for 3 minutes. Pour into the containers, leaving a 1/2-inch headspace. Put on the lids. Let stand at room temperature for 24 hours. The jam will keep in the refrigerator for up to 3 weeks or in the freezer for up to 1 year. Yield: 6 cups
¼ cup of liquid honey.
1/3 cup of vegetable oil.
1 medium egg.
1 ½ cups of whole wheat flour.
1 teaspoon of cinnamon.
¼ teaspoon of ground cloves.
1 teaspoon of baking powder.
¼ teaspoon of salt.
1 cup of kiwifruit pulp.
1 cup of chopped walnuts.
1 cup of raisins.
Thoroughly beat the honey, vegetable oil and egg.
Sift the flour, cinnamon, cloves, baking powder and salt; then and add to the honey/oil/egg mixture.
Lightly stir in the kiwi pulp, chopped nuts and raisins.
Spoon into an 8-inch oiled loaf pan and bake at 350°F for 45 minutes. Allow to cool.