08/04/2026
The Last Golden Stretch of Summer
Peak Peach Season & Big Harvest News
August is the last stretch of summer at its fullest. The peaches are finally worth buying, the farm stands are spilling over, and the tomatoes are having their moment. It is the kind of month where a quick stop for "just a few things" turns into a full basket and a new dinner plan.
This month we leaned all the way into it. A grilled peach and burrata salad that tastes like summer on a plate. Hasselback potatoes brushed with a garden cowboy butter that are worth the extra step. Crispy corn and zucchini fritters made for using up the garden's overflow. Chicken tenders finished with a warm hot honey glaze that will not last long once they hit the table. And a brown butter peach hand pie that might be the best thing we have made all summer. Plus two drinks to keep you cool on the porch all month long.
We also have some big news to share below about our second annual Harvest Market, coming up on September 12 in downtown Clymer.
Here is to the last golden stretch of summer, to everything ripe and ready right now, and to every good meal shared with the people you love.
From our kitchen to yours,
The Sweeterson Farms Family
Levi, Carrie, Diana & Phoebe
We are so excited to share that our second annual Harvest Market is happening on Saturday, September 12, 2026, from 10am to 3pm in downtown Clymer. A full day of vendors, food trucks, games, fresh produce, and live music, right in the heart of our little town.
We still have a few vendor spots open, so if you have been thinking about it, now is the time.
Apply Here! (https://docs.google.com/forms/d/e/1FAIpQLSd9sJCvTxgSmpOriuTpoA0h1dqWkrpMatlwahmtTSafauIUPQ/viewform?usp=sharing&ouid=115468765325490865823)
For more information, call (716) 203-1864 or email [email protected].
We cannot wait to see you there.
Fresh Finds
We just launched a new Fresh Finds category on our website, your go-to spot for seeing everything new the moment it hits the shelves.
This month we are highlighting some new items including aprons, bakeware, mugs, cookbooks and more!
SHOP HERE! (https://www.sweetersonfarms.com/shop/fresh-finds/NBPXFNH333VBB33H6UU5NUCT?page=1&limit=30&sort_by=category_order&sort_order=asc&location_id=LZGACYHH54E03)
Grilled Peach Burrata Salad
Some recipes just taste like the season, and this is one of them. Charred peaches, creamy burrata, toasted pistachios and a hot honey balsamic drizzle come together into something that looks like it took a lot more effort than it actually did. Serve it as a side for dinner on the porch, or set it out as the centerpiece when friends come over. Either way, it disappears fast.
Sweet Solutions
Pouring oil straight from the bottle means you either get too much in one spot or not enough anywhere. A spray bottle fixes that. Just a couple of passes and the peaches are evenly coated and ready for the grill.
This drizzle is one of those things that comes together better shaken than stirred. Screw this lid onto a mason jar, add everything in, and shake it up. It pours clean with no funnel, and you can keep any extra right in the same jar in the fridge.
Cranking a pepper mill one handed while you are trying to plate a salad is never fun. This one does the work for you, so you can season the dish and finish plating at the same time.
Crispy Parmesan Corn &
Zucchini Fritters
These are one of those recipes that disappears the second they hit the table. Zucchini and sweet corn, held together with Parmesan and a few good herbs, fried until the edges go golden and crisp. Serve them with the herb yogurt sauce for dipping, or skip the fork altogether and eat them standing up at the counter, which is honestly how most of them get eaten around here.
Sweet Solutions
This is one of our favorite tools in the kitchen, we use it constantly. It comes with a coarse and a fine grater, so the zucchini gets shredded fast on the coarse side and the Parmesan gets that fine, fluffy texture on the other. One tool, two jobs, less pulling out extra equipment.
If you have ever tried cutting corn off the cob with a knife, you know how it goes, kernels flying everywhere and half of them missing the bowl. This one sits right over the cob and strips it clean in a single pass. It holds the cob steady too, so you are not white knuckling it over a cutting board trying to keep your fingers out of the way.
This is the same size scoop we would reach for at the shop for cookie dough, and it works just as well here. It keeps every fritter the same size going into the pan, which means they all cook at the same rate. No more pulling out a batch where half are perfectly golden and the other half are still raw in the middle.
Cowboy Butter Hasselback Potatoes
This one came about because Levi has been wanting hasselback potatoes for a while now, and we both love a good cowboy butter, so we figured why not put the two together. Sliced thin, roasted until the edges go golden and crisp, then brushed with a garden cowboy butter full of fresh herbs and a little heat. A simple potato turned into something worth talking about.
Sweet Solutions
Slicing hasselback potatoes without a guide is a good way to cut all the way through by accident. Set a chopstick on either side of the potato before you slice, and they stop your knife where it needs to stop. Every cut comes out even.
Between the parsley, chives, thyme and rosemary in this butter, there is a lot of stripping to do. This one pulls the leaves off the stem in one motion instead of picking them off by hand.
Butter needs to get down into every slice, not just sit on top. This brush gets in there and spreads it where it actually needs to go.
Crispy Hot Honey Chicken Tenders
These start with a buttermilk marinade, which is really the secret to how tender they turn out. From there, a well seasoned, double dredged crust fries up golden and crisp, and everything gets finished with a warm brush of hot honey right before serving. They do not last long once they hit the table, so you might want to make a double batch.
If you would rather keep things on the milder side, or you have little ones eating too, just swap the hot honey for regular honey. You still get that same warm, glossy finish, just without the kick.
Sweet Solutions
Chicken breast strips are never quite the same thickness, and that is where a tenderizer comes in. A few good pounds and everything ends up an even thickness, so the whole batch cooks at the same rate. No more pulling one strip out done while the next one still needs a few more minutes.
This one earns its keep twice in this recipe. First for resting the coated chicken so the breading has a chance to set before it hits the oil, then again after frying so the tenders can drain without sitting in their own steam. Set a fried tender straight on a paper towel and the bottom goes soft in minutes. Set it on a rack instead and it stays crisp the whole time it takes to fry the rest of the batch.
Frying is one of those things where guessing gets expensive, in oil and in chicken. This takes the guesswork out of both ends, so you know when your oil has actually hit 350°F before the first batch goes in, and you know your chicken has hit 165°F without cutting one open to check.
Brown Butter Peaches &
Cream Hand Pies
This one came out of a trip to a new place in town. One bite of something similar and we came home ready to put our own spin on it. Brown butter peaches, a sweet cream filling that leans closer to cheesecake than plain cream cheese, all tucked into a buttery hand pie crust. And really, does anything scream summer quite like a pie you can eat with your hands? A tiny pinch of flaky sea salt at the end is what really brings the whole thing together, do not skip it.
Sweet Solutions
Marble stays cold longer than wood does, which matters here since a cold, firm dough is what gives you flaky layers instead of a tough crust. Roll it out on the marble and the dough stays workable without warming up in your hands.
The largest cutter in this set is exactly the right size for portioning these into individual hand pies, no measuring or eyeballing circles freehand. Consistent size means they all bake at the same rate too.
This one gets used twice, once to seal the edges with egg wash before crimping, and again to brush the tops before they go in the oven. That second brush is what gives the pies their deep golden color and helps the cinnamon sugar stick.
Blackberry Basil Smash
A blackberry basil syrup, a good squeeze of lemon, and a splash of sparkling water is really all it takes. We like making the syrup right in a mason jar with a pourable lid, so it strains, stores, and pours without ever needing a second dish. Enjoy it as a mocktail, or add your favorite spirit for an easy summer cocktail.
Sweet Peach Tea
Fresh brewed black tea, lightly sweetened with peaches and honey, made for keeping in a big pitcher in the fridge all week. A good citrus press makes quick work of the lemon juice, and if you want a stronger peach flavor, let a few extra slices steep right in the tea while it chills.
Sweeterson Farms Mission
We believe in the simple joys of life, the warmth of a home cooked meal, the delight of hosting gatherings with loved ones, the beauty of a small-town community, and the love shared around a dining table. Our kitchen boutique is our way of sharing these joys with you.
Sweeterson Farms, LLC
8723 E Main Street
Clymer, NY 14724
sweetersonfarms.com
Hours:
Wednesday, Thursday, Friday 11AM - 4PM
Saturday 10AM - 3PM
Click here for an update from Sweeterson Farms, LLC!
