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Blog Archive
Informative Blog Posts
Sauce-Sational: An Experiment in Applesacue
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- Overall Summary
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- Zestar!
Popular Posts
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This really only belongs on my crafty blog but since Diane and I both created a quilt for the contest I thought I’d share it with you all o...
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The 2018 apple season started out with not the best weather – it rained and rained and rained some more. One afternoon on a whim, my mother...
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The Northern Spy is a variety we’re just finally starting to get a decent crop off. Northern Spy is an heirloom apple that characteristical...
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photo taken by bethmax - found on flickr Frequently, when we drive between our old orchard location on Bohling Rd and the new one on Kroncke...
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I have to start this post off first by saying ‘Happy First Day of Autumn!’ Now, I’m going to tell you about our new addition to our orchard:...
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Most of those who are affected by the construction of Hwy 22 have already figured out how to get around it. I just wanted to post a few ...
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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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