 |  |
|
Closed for Season
Come Inside and Explore:
 |
Bakery & Pantry |
|
Fruit Guide/Recipes |
|
Cider Mill |
|
Grandma Anderson's Ice Cream Shop |
|
On the Farm |
Fruit Guide and Recipes
| Berries | |
|---|---|
| Strawberries | Mid June |
| Blueberries | Mid July |
| Sweet Cherries | July 5 |
| Peaches | |
|---|---|
| Early Peaches | August 1 |
| Red Havens | August 15 |
| Canadian Harmonies | August 25 |
| Red Skins | September 1 |
| Apples | |
|---|---|
| Paula Reds | August 10 |
| McIntosh | September 5 |
| Gingergolds | September 1 |
| Galas | September 10 |
| Honey Crisp | September 15 |
| Jonagolds | September 15 |
| Empires | September 25 |
| Jonathons | September 25 |
| Red Delicious | October 5 |
| Golden Delicious | October 5 |
| Northern Spys | October 5 |
| Ida Reds | October 5 |
| Christmas Apple | October 15 |
| Fuji | October 30 |
| Granny Smith | November 1 |
| Pumpkins & Gourds | |
|---|---|
| Pumpkins & Gourds | September 20 |
Dates are approximate and influenced by weather conditions. |
Please Call for Availability! |
Recipes
Fruit Dip1-8oz package cream cheese1-7oz jar marshmallow cream 5-large strawberries (8-10 small) 1-Tbsp water Allow cream cheese to soften. Mix cream cheese with marshmallow cream. Set aside. Place strawberries and water in blender. Combine above ingredients, stir. Suggested fruit; apples, pineapple, strawberries, green grapes. |
Butterscotch Peach Pie3 1/2 cups sliced peachespastry for 2-crust 9-inch pie 1/2 cup light brown sugar, packed 2 tablespoons all-purpose flour dash salt 1/4 cup butter 2 teaspoons lemon juice Place peaches in pastry-lined 9-inch pie plate. Combine the brown sugar, flour, and salt in a saucepan. Add butter. Cook, stirring constantly, until thick and smooth. Remove from heat; stir in lemon juice then pour over peaches. Make a lattice-style top, cut dough into 1/2 inch-wide strips. Arrange dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under press to seal. Crimp edges. |
Oatmeal Fruit Crisp2 c. Oatmeal1 c. firmly packed Brown Sugar 2/3 c. melted Butter Mix above ingredients with fork until mixture resembles coarse crumbs. Peel, core and slice 6 large apples (or 1 quart of blueberries, cherries or peaches). Place in 8 inch pan. Sprinkle 2 tbsp. lemon juice over fruits. Sprinkle crumb mixture over top. Bake 45 minutes at 375 degrees. |
Apple Butter Pie1/2 Cup Anderson & Girls Apple Butter (Any Style)4 eggs slightly beaten 2 cups milk 1/2 cup packed brown sugar 1-1/2 tsp cornstarch 1 unbaked pie shell Combine first 5 ingredients. Beat slowly until blended. Pour into crust. Cover edges of pie with Foil to prevent burning. Bake at 375 for 25 minutes. Remove Foil and bake 20 minutes more. Cool. Serve topped with whipped cream and a dash of cinnamon. |
Crock Pot Apple Butter5-1/2 pounds apples, peeled and finely chopped4 cups sugar 2-3 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon salt Place apples in slow cooker. Add rest of ingredients and mix well. cover and cook on high for 1 hour. Reduce heat to low. cover and cook 9-11 hours or until thick and dark brown, stirring occasionally. Uncover and cook 1 more hour. If a smoother apple butter is desired, may puree in blender or food mill. Process 10 minutes in hot water bath in pint jars or may freeze. |
Two Fruit Frosty1-1/2 cups fresh or frozen blueberries1 cup frozen unsweetened sliced peaches, thawed 1 cup milk 1 cup (8 oz) vanilla yogurt 1/4 cup honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Cinnamon sticks, optional Combine blueberries, peaches and milk in a blender; cover and process on high. Ad yogurt, honey, cinnamon and nutmeg; blend well. Pour into glasses. Garnish with cinnamon sticks if desired. Serve immediately. Yield: 4 (1 cup) servings. |