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- closed for the 2019 season
Blog Archive
Informative Blog Posts
Sauce-Sational: An Experiment in Applesacue
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Popular Posts
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I’ve been asked by many for recipes from the food demonstrations at this year’s 2010 Savor & Sample Festival. I’m finally getting to po...
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I took a couple of our Red Gravenstein Apples and I peeled, cored and sliced them and put them in my min crock pot. I turned the crock...
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This is the time of the season that I still need to sauce the most apples … because of course this is the busiest time and we have the most ...
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On Monday, February 23rd, Diane and I decided to do some fabric dyeing. I have a custom order for seven different shirts/tanks/rompers for o...
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I am a few days late (3 actually) in posting my ‘birthday’ blog for my beautiful little 3 year old, Capri. (I was taken down for a few days ...
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It’s for real this time! The orchard is in bloom! Pip and I went for a walk in the orchard once Cedi and Capri got on the bus for school....
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Tasting the apples of Australia1 week ago
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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
Ingredients
- 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
Directions
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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.
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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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