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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.


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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.

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(608) 635-4780

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Sunday, November 29, 2009

Recipe Sunday – Blueberry French Toast

Papa made French Toast this morning for Cedi’s 3rd birthday (I know!  So old already!) so this recipe seemed fitting for today.

Blueberry French Toast

by Linda Finn

Egg Mixture

12 slices day-old bread (no crust)

2 (8-oz) pkgs. cream cheese

1 c. blueberries

12 eggs  (***On a side note, Jared found TEN eggs from the chickens on Friday!  We’d been getting maybe 1 to 2 a week for a long time…,now TEN!)

2 c. milk

1/3 c. maple syrup

Layer the following:  Place the bread, cut into cubes, in a greased 9x13 pan.  Cut cream cheese into cubes and place over bread.  Top with blueberries.  Beat eggs, milk, and syrup and pour over bread.  Cover, chill for 8 hours.  Bake at 350-degrees for 25-40 minutes, or until light brown and set in the middle.


1 c. sugar

2 T. cornstarch

1 c. water

1 c. blueberries

1 T. butter

Make sauce by combining all ingredients in a 2 quart sauce pan.  Simmer for about 3 minutes or until slightly thickened.  Serve warm egg mixture with warm sauce. 


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