We have had such fun this year getting to know all of the new faces and seeing many familiar ones as well. We truly could not do what we do without your support! Thanks for another great season. We will see you next spring for strawberries!
We have had our last week-end at the corn maze. We will however, be at the farm this week on Monday, Tuesday, Wednesday and possibly Thursday (weather permitting) hosting school groups from about 9am -2pm. If you would like to stop by and pick up some apple cider, squash, straw bales, preserves or corn stalks we would love to see you!
We will be open today from 10am-4pm for the last week-end of the 2013 season! Don’t forget to WEAR YOUR BOOTS! It rained all day yesterday and the corn maze will be muddy! Get your APPLE CIDER, preserves, potatoes, corn stalks, straw bales, corn stalks and squash while quantities last! WE ONLY HAVE A HANDFUL OF PUMPKINS LEFT FOR SALE, WE EXPECT TO BE SOLD OUT PART WAY THROUGH THE DAY TODAY!
See you soon!
We have decided to close at 1pm today due to the weather. Hope to see you tomorrow! We will be open 10am-4pm on Sunday for the last day of the season!
We will be OPEN today at 10am. Please check before you come as we may decide to close earlier than 4pm due to weather. We will give 1 hour notice if we are going to close early!
Don’t forget to wear your rubber boots!
Our corn maze is open and we will be running wagon rides however, our pick-your-own pumpkin patch is now closed. We have moved all the good pumpkins up to our booth area for sale!
We will be serving hot apple cider at the maze today for $1 per cup! The weather has finally turned cooler and it’s the perfect warm-up after an outdoor adventure.
See you soon!
Hello all! We have now closed our pick-your-own pumpkin patch for the season. We have rescued any pumpkins that had not been picked and will have them, as well as some from other patches for sale at our booth area!
We will continue to run our wagon rides and the corn maze is also OPEN every Saturday and Sunday until the end of October!
See you soon!
What are we thankful for? Customers who support us. Employees who lighten our burden. The farm that feeds us. Our family. Our friends. The spectacular beauty of this fall season. We feel gratitude every day for our farm and life that we have cultivated. THANK YOU!
Yesterday was a very exciting day here at the farm thanks to Geissberger Farmhouse Cider! We are so thrilled with this bag-in-box technology.* Get your cider while quantities last!
From the back of the cider pressing unit.
Pouring the crushed apples into the cloth, readying for pressing.
Pressing the apples.
*Bag-in-Box packaging was recognized by Ontario Farm Fresh for the 2013 Food Innovation Award.*
The pasteurization process is a high-tech short-term heating process which heats the juice to approximately 77° Celsius. This short-term heating process eliminates bacteria without altering the natural flavour of the cider.The pasteurized product may be preserved without refrigeration for one year. After opening, the pasteurized cider can be consumed without refrigeration for up to three months. (source:http://www.farmhousecider.ca/pages/mobile%20mill%20process.html)
I am asked repeatedly if white pumpkins are good for eating. The answer is complicated. Some yes, some no. White pumpkins either have a yellow/green or an orange flesh. I think that the yellow/green fleshed varieties make for poorer eating and the orange fleshed are fine. We have white cinderella, lumina and full moon pumpkins here at our farm. The cinderella and lumina seem to have the more orange flesh and the full moon the green/yellow flesh. That being said, I have never tried cooking with a white pumpkin yet!
If you follow my blog, you will know that I have been experimenting with lots of squash. Here are a few of the successful recipes I have tried:
1. This one is from one of our customers. (Cheryl) It is a favourite of her family and now, a favourite of ours!
Here is the recipe for pumpkin custard. This is from Ellyn Satter’s book: Secrets of Feeding a Healthy Family
In a large bowl beat together 1 3/4 – 2 cups of pureed pumpkin
1 3/4 cup milk
Mix the following in a separate bowl
1 cup of sugar
1 tsp cinnamon
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
Pinch of salt.
Combine the two mixtures, pour into a 2 1/2 quart glass casserole dish. Bake uncovered at 400 degrees for 1 hour.
Ok…it doesn’t look so pretty but it tastes just like pumpkin pie without the crust!
2. Pumpkin Ginger Tunnel Cake http://www.finecooking.com/recipes/pumpkin-ginger-tunnel-cake.aspx
Again…mine never turns out quite like the picture, but it tastes just fine!
We have numerous sugar pumpkins and squash varieties here at the farm that are fantastic for cooking with. I have found that you can easily substitute Hubbard or Buttercup squash for pumpkin and your family won’t even know!