Saturday, October 17, 2009


Just an update on what we currently are selling at the market:
Apple Cider - gallons and half gallons
Apples: Paula Red, Cortland, Empire, Jonagold, McIntosh, Jonathan, Golden Delicious, Red Delicious Gala and Melrose.
There are a few Concord Grapes left, and some watermelons!

I'd like to share two new recipes with you. They are of my own creation, and are perfect for tailgate parties, or any time you just want a good snack.

Dianne's Hot Spiced Cider (Non-Alcoholic)

one half gallon Nemeth Apple Cider
2 + 1 orange wedges
1 cinnamon stick
2 whole cloves
sprinkle nutmeg

In a large cooking pot, gently heat apple cider (do not boil)
add cloves and cinnamon stick, squeeze two of the three orange wedges into the cider, add the third wedge whole.
Heat for about 10 minutes, remove orange rhind, cinnamon sticks and cloves, pour into mugs
sprinkle fresh nutmeg on top
* for the "grown up" version, add a splash of spiced rum

Dianne's Cheese Ball

1 8 oz. block of cream cheese or Neufchatel cheese
1 container vegetable flavored cream cheese
1 cup italian flavored croutons
1 to 2 T. italian seasonings or fresh chopped parsley

In a bowl, combine cheeses, form into a ball and refridgerate 1 hour.
Place croutons in a gallon sized zipper bag. Crush croutons with a rolling pin, or whack with a spoon (let your frustrations out!!).

In a pie plate or other pan with sides, sprinkle herbs. Roll the cheeseball into the herbs coating all areas evenly. In the same pan, add crouton crumbs. Roll the cheeseball into the crumbs, pressing slightly so that they stick. Serve immediately with crackers, pita chips, pretzels or anything else you like.
** you can make it more festive, and add more texture by adding chopped green or red pepper, or finely diced carrot to the cream cheese while mixing it together.

Please feel free to leave feedback or comments! We love to hear from you!!

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