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CLOSED for the 2017 Season.


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.


Other Edibles at the Orchard

  • closed - see you in mid-August 2018

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Where Can you Find Us?

We are CLOSED for the 2017 apple season.

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, June 19, 2011

Spinach Mac & Cheese – Market Fresh Recipe

I have to start out this post with a big HAPPY FATHER’S DAY to all the dad’s out there!  I hope you all had a wonderful day celebrating with the family.  I debated putting up the recipe for the meal we made for Jared this morning but since I just couldn’t really relate it to the market right now I’m just going to give you the link.  If you want to make an amazing breakfast for someone special be sure to make these – Cinnamon Roll Pancakes – BEYOND AMAZING!


I can’t even begin to tell you how many times I’ve tried to like spinach.  It just looks so rich, green and delicious but no matter how often I’ve had it – it just doesn’t work for me.  Regardless, Diane found a good looking recipe that combines spinach with one of my favorite things – Macaroni & Cheese over on Martha Stewart’s site.

Spinach Mac and Cheese


  • 3 tablespoons butter or margarine
  • 1/2 cup minced onion
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, (did you know that JUNE is National Dairy Month? – be sure to support your local dairy!)
  • Coarse salt and ground pepper
  • 2 bunches curly- or flat-leaf spinach (about 1 3/4 pounds total), trimmed, washed, and cut crosswise into 1/2-inch-thick strips
  • 5 ounces Gruyere cheese, grated (2 cups)
  • 3/4 pound elbow macaroni, cooked according to package instructions


  1. In a large saucepan, melt butter over medium. Add onion and cook until translucent, 6 minutes. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add 2 cups milk. Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth; season with salt and pepper. Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes.

  2. Add spinach and cook, stirring constantly, until wilted, about 3 minutes. Add cheese and stir until melted, about 2 minutes. Add cooked macaroni and stir to combine. Serve immediately.


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