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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
  • Honeycrisp Applesauce
  • Maple Syrup
  • Rhuby Razz
  • Seedless Raspberry Spread
  • Spiced Cider Syrup

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Where Can you Find Us?

We are NOT a pick-your-own apple orchard. We are open for the 2017 season:
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

Friday, October 1, 2010

Savor & Sample – Apple & Squash Bake Recipe

It’s the perfect time of year to bake things with apples and squash so it seemed to be the perfect time to post this fantastic recipe that was demonstrated at the 2010 Savor & Sample Fest.

Apple Squash Bake
Betty Priske
Columbia County Master Gardener Volunteer

1 medium butternut squash

1 ½ teaspoons flour (I use 1 Tablespoon)
2 medium apples

½ teaspoons salt
¼ cup brown sugar

¼ teaspoon cinnamon
¼ cup butter, softened

1.  Cut squash in half; remove seeds. Peel with a vegetable peeler and cut in ½-inch slices.
2.  Core, peel and thinly slice apples.
3.  Combine squash and apples in a 2-quart casserole dish or a deep-dish glass pie plate.
4.  In a small bowl, combine the brown sugar, flour, salt and cinnamon; stir to mix. Sprinkle over squash and apples.
5.  Cover and bake it your way:
•  To microwave (works great!) cover with plastic wrap and microwave in high for about 15-17 minutes, rotating dish every 5 minutes if you don’t have a turn-table, until squash is fork-tender.
•  To bake, cover dish with foil and bake at 350º F. 50-60 minutes until tender.
•  To slow-cook, place everything in slow cooker, cover and cook on “Low” setting for 5 hours.
6.  Makes six servings.


This recipe and other great recipes can be found in The Gardener’s Cookbook from the Columbia County Master Gardener Association ($10). Look for the cookbook at Savor and Sample Fest or in the UW-Extension office, 120 W Conant Street, Portage, WI.


Master Gardener Volunteers are trained individuals who help UW-Extension staff by helping people in the community better understand horticulture and the environment. To become a Certified Master Gardener Volunteer, you must attend a 36-hour training course, pass a final exam, and provide at least 24 hours of volunteer service in your community. To remain certified, each year you will need to get 10 hours of additional training and volunteer a minimum of 24 hours.


For more information on becoming a MGV, contact Joe Bollman at Columbia County UW-Extension: (608) 742-9682 or joe.bollman@ces.uwex.edu

 

***For all the other fantastic recipes made at the 2010 Savor & Sample Festival visit the Columbia County Extension Website: http://www.uwex.edu/ces/cty/columbia/

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