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Serving Tidewater with Select Produce
for over 25 years!
Stand open Tuesday through Sunday 9-6
 
At the stand, we have freshly dug potatoes (new and yukon), corn, peaches, a few tomatoes, blackberries, round green beans, wax beans sweet onions, cabbage (round, red and sharp head-extra sweet variety) and sweet potatoes as well as herb plants. We picked our first tomato out of the feild and our first heirloom tomato out of the high tunnel. Please see the new "Herb" page for more details. We have brought blueberries, tomatoes, melons and squash from southern points. 
 
Please check this website frequently to see what is happening at the stand. If you would like to receive emails from our farm to let you know what's fresh and new to the stand, please contact us at our email address below. Thank you for your interest and support!!

About Us:  The Cullipher family has been growing fresh fruits and vegetables in Pungo for decades. Over the years, we have supplied local stores, roadside stands and restaurants with homegrown produce which we are now offering directly to you. We are a family farm operated by the fourth and fifth generations with the sixth in training. We use Integrated Pest Management which includes a minimum usage of pesticides applied based on field sampling and number of pests found. Our family eats the same high quality food that we have available at our farm market.

 

Blueberry and Peach Crostata
Quick and easy to the table
so you can enjoy it slowly!
 

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Pie Crust, Pilsbury or your own flaky crust

4 large ripe peaches, pitted and sliced

1 pint fresh blueberries

1/2 lemon, juiced (2 teaspoons)

2 tablespoons sugar + 2 tablespoons sugar (filling + crust)

2 teaspoons all-purpose flour

1 large egg, beaten with 1 tablespoon water, for egg wash

2 tablespoons sugar

Vanilla ice cream, for serving

 

Combine the peaches, blueberries, lemon juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit. Preheat to 375 degrees Place dough in pie pan. Spoon the fruit mixture into the center of the dough and lift the edge of crust over the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with sugar. Bake for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Serve warm with vanilla ice cream.

Thank you for visiting our website which includes information regarding current crops, directions and an e-mail address to contact us for special orders and additional information. You can e-mail us at:

Cullipher's Farm Market
PO Box 7130, VA Beach, VA 23457
757-721-7456