Sign up for our NEWSLETTER!

HOURS

Tuesday - Saturday: 9am - 6pm
Sunday: 10am to 5pm
Monday: Closed

PLEASE HELP RECYCLE!

Drop off your plastic bags and canning jars at the orchard and we'll re-use them!

We're always looking for wagons for people to use when they go to our pumpkin patch - feel free to drop off your old or un-used wagons at the orchard!

We're also happy to take any picnic tables you're getting rid of - even if it's just the 'bones' of the table.

Thanks!

Other Edibles at the Orchard

  • Apple Butter
  • Apple Pie in a Jar
  • Applesauce (smooth and chunky)
  • Caramel Apple Jam
  • Caramel Apples
  • Caramel Coating
  • Caramel Topping
  • Honey
  • Maple Syrup
  • Rhuby Razz
  • Seedless Raspberry Spread (almost gone)
  • Spiced Cider Syrup

Blog Archive

Popular Posts

Top 10 Fall Farms!

Persimon Dreams

The Apple

Follow Our Orchard by Email

Order your very Own Lapacek's Orchard T-Shirt

Where Can you Find Us?

CLOSED for the 2016 Apple Season. We will reopen around August 15th, 2017.
Click here for our seasonal daily hours.

N1959 Kroncke Road
Poynette, WI 53955

Take Hwy 51 North from Madison, go straight onto Hwy 22, turn east (right) onto Hwy 60 almost immediately. Drive 2 miles and go North (left) onto Kroncke Road. We're just over a mile on the left-hand side.

Want to talk to someone?
(608) 635-4780

Sunday, October 18, 2009

Recipe Sunday – Dinner in A Pumpkin

Happy Sunday everyone! This morning, I am baking a Apple French Toast in the oven. I prepared it last night and am excited to try it! Keep an eye on the comments below a little later and I’ll let you know how it tastes.

Since I’ve been talking about pumpkins a lot (How to Cook A Fresh Pumpkin and Yummy Recipe Using Pumpkin) lately I thought I’d post a recipe my cousin’s wife sent me for our Farm Fresh Recipe Cookbook for this Sunday’s recipe.

Dinner in a Pumpkin

Kerry Blondheim

1 1/2 lbs. ground beef or turkey

1 c. diced celery

1 small onion, diced

1 c. diced green pepper

1 tsp. salt

1/4 tsp. black pepper

1 c. freshly sliced mushrooms

2 tsp. soy sauce

1 pkg. long and wild rice, prepared according to directions

2 cans cream of mushroom soup

1 c. milk

1 can sliced water chestnuts, drained

1/4 c. melted butter

1 med. pumpkin, topped and cleaned out

salt and pepper, to season

In large kettle, brown beef with celery, onion and green pepper. Season with salt and pepper. Add mushrooms and soy sauce and cook a few more minutes. Add rice, soup, milk and water chestnuts. Cook a few more minutes. Swirl melted butter around inside of the pumpkin. Season with salt and pepper. Spoon meat mixture into pumpkin and put top on pumpkin. Bake on a cookie sheet 1 1/2 to 2 hours at 350-degrees depending on the size of your pumpkin.

Just checked out the forecast for today…cooler this morning but we’re going to be in the 50’s this afternoon! A perfect day for you and your family to come out and check out the animals, pick a pumpkin, explore our farm and take home a bag of yummy apples, cider and of course cider donuts! Hope to see you at the orchard!

0 comments:

Related Posts Plugin for WordPress, Blogger...