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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

Sunday, May 29, 2011

Asparagus Vinaigrette Salad – Market Fresh Recipe

Another wonderful vegetable you will be finding at the markets this time of year (usually a bit earlier in May actually) is Asparagus.  So, to go with my ‘market fresh recipe’ theme like yesterday’s Rhubarb recipe here’s a wonderful new way to prepare asparagus that Diane made the other night.  The reaction of the consumers was to give it an A+.

asparagus

Asparagus Vinaigrette Salad

Ingredients

  • 1 1/4 pounds fresh asparagus, cut into 2 inch pieces
  • 1/3 cup sliced green onions
  • 1/2 cup olive or vegetable oil
  • 1/4 cup cider or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme

 

Directions

1. In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add pimientos and onions. In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme; pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

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