We are Not a pick your own orchard!
In our store we have Macs, Cortland, Honey Crisp, Ambrosia, Golden Russet, Snow, Wolf River, Spartan & Empire apples. We also have more varieties on the shelves and almost ready to pick.
We have lots of pumpkins for pies or Halloween & fall decor! Lots of squash varieties include the Butternut, Acorn, Delicata, Heart of Gold, Honeynut, Cinderella, Spaghetti, Uchiki Kuri, Buttercup, Hubbard & More!
We are open our regular hours every week and on holiday Monday from 9:30 to 4:00. We do not have pick your own apples but in the store we have Macs, Empire, Cortland, Honey Crisp, Spartan, Lobo, Snow, Winesap, Wolf River, Tolman Sweet, Ambrosia and Golden Russet.
We have lots of potatoes, squash, pumpkins and gourds in the store along with cider and gifts. We even have napkins and candles for your holiday gatherings!
We have Cortland, Mac, Honey Crisp, Lobo, Spartan, Snow, Wolf River, Winesap, Tolman Sweet apples on the shelves right now. We have lots of squash, pumpkins, gourds, cider and gifts in the store and on the porch.
Randy is at the Carp Farmers’ Market Saturday mornings from 8 to 1 until the final market on Saturday, October 27th. September 29th is their Harvest Celebration. Look for Randy’s wagon. Stop for a picture! He has put lots of work into making it look good. We hope it makes it safely down Carp Rd at dawn tomorrow!
We have Macs picked and in the store starting today! Randy will have them at the Carp Farmers’ Market starting this Saturday.
September is apple time around here. We’ll have lots of varieties ready over the next month. We do not have pick your own apples. We have them in the store and Randy will take them to the Carp Farmers’ Market when they are ready.
We are open the holiday Monday, September 3 from 9:30 to 4:00.
We are open Wednesdays, Thursdays and Fridays from 11:00 to 5:00 until the end of October. On Saturdays and Sundays we are open from 9:00 to 5:00. In November we will be closed on Wednesdays. Our final day this season is Sunday December 2, 2018. We hope you will stop in to see us!
The garlic festival at the Carp Farmers’ Market is on Saturday, August 11 and Sunday, August 12. We have lots of large garlic this year and hope to see you there.
We open the store on Friday, August 10 at 11:00 until 5 pm and continue with regular hours from 9:00 to 5:00 on weekends and on Wednesdays, Thursdays and Fridays we are open from 11:00 to 5:00. We are closed on Mondays and Tuesdays.
We are getting ready to open for a new season on Friday, August 10th at 11:00 am! It looks like we will have a great crop of apples, veggies and pumpkins in 2018.
Thank you to everyone for another great season. We will reopen again in August 2018. Have a good winter.
Today I added a new recipe to our collection of recipes we make regularly on our website! I found this great cookbook by Carolynn Carreno and have read it from cover to cover: Bowls of Plenty, Recipes for Healthy and Delicious Whole-Grain Meals. Each recipe is accompanied with a small story about the recipe and hints as well as ways to adapt it.
We are always looking for tasty, easy ways to use our bounty of apples and this recipe is a keeper! If you can’t find farro I think barley would work well too. We found it in the health food section of two grocery stores. Apple crisp taste makes this great for breakfast or dessert! We need to start taking pictures of our food though!
Spiced Apple Breakfast Farro with Yogurt Cream
Adapted from Bowls of Plenty by Carolynn Carreno
It tastes a bit like apple crisp and the recipe says it serves 4 but we had 8 servings. This is a simple version of her recipe. The cookbook has interesting stories and tips and would make a great gift!
2 apples (we used 5)
Pinch of ground cloves
6 cups of fresh apple cider
½ tsp. ground cinnamon
¼ tsp. salt
1 ½ cups of farro, rinsed
Peel the apples if desired (we didn’t) and core and chop into chunks. Put the cider, spices and salt into a large pot and bring to a boil over high heat. Add the farro, reduce the heat slightly, and gently boil until the farro is tender, 15 to 20 minutes. Add the apples and cook for 5 minutes so they soften but not so long that they turn into applesauce. Spoon the farro into four bowls, dollop the cream on top and serve.
Mix 1 cup of plain yogurt and 1 cup of sour cream with 1 tsp. of sugar together in a small bowl.