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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.


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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.

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(608) 635-4780

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Friday, February 17, 2012

Operation Fruits & Vegetables: Roasted Veggies

roast veggies

Roasted Veggies

I am not very good at eating vegetables.  I’m just not a fan.  BUT I’m doing weight watchers and most veggies are zero points.  Which means – I can eat all of them I want to, until I’m full, with no guilt!  So, I need to find some more creative ways that make vegetables taste better without using fatty dips. 

At one of my weight watcher meetings someone mentioned roast vegetables and I thought I’d try it – and it was so worth it!

Preheat the oven to 350-degrees.

All you do is cut up whatever vegetables you have (I happened to have cauliflower, broccoli and snap peas in my frig) put them in a bag or a sealable container.  Add enough olive oil to coat the vegetables and whatever seasoning you want (salt, garlic, etc).  Seal the container and shake the veggies in the oil and seasoning so they’re evenly coated.

Put the veggies in a roasting pan, with the lid off bake for 45-minutes.  Remove and Enjoy!  This was seriously a treat!


Later I’ll give you a great way to use whatever veggies you have left to make a delicious soup!


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