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- closed for the 2019 season
Blog Archive
Informative Blog Posts
Sauce-Sational: An Experiment in Applesacue
- Akane
- Arlet (Swiss Gourmet)
- Baker's Mix - August
- Baker's Mix - October
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- Overall Summary
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- Sno (Famuese)
- Snow Sweet
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- Valstar
- Wealthy
- William's Pride
- Wolf River
- Zestar!
Popular Posts
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The Crimson Crisp is another new variety in our shop this year. It seems to me that the majority of the people that sample them end up buyi...
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Inevitably, if you walk into our apple store or stop by our table at a Farmer’s Market and ask us, “What apples make the best sauce,” – we’l...
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Hello Everyone! Just wanted to let you know that I will be selling my crafts this weekend at the Poynette Garden Tour Arts/Crafts Fair . It ...
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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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Sorry I haven’t been posting as frequently as I had been. I was in a beautiful wedding this weekend and it took up a lot of time – and then...
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One of my favorite things about the orchard is that it gives us the opportunity to take unwanted items, old items, odd items, and use them a...
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Buttery Shrimp and Radish Pasta – Market Fresh Recipe
Produce is a bit late this year but lettuce, spinach and radishes are just a few things popping up at your markets. Today I’m going to share with you one of Diane’s recipe’s that feature radishes.
Buttery Shrimp and Radish Pasta
Ingredients:
Coarse salt and ground papper
3/4 pound linguine or other long pasta
1/4 cup (1/2 stick) unsalted butter
2 garlic cloves, thinly sliced
1 large bunch radishes, thinly sliced, greens rinsed well and roughly chopped
1 pound frozen large shrimp (peeled and deveined), thawed
Directions:
In a large pot of boiling salted water, cook pasta according to
package instructions. Reserve 1 cup pasta water; drain pasta and
return to pot. Add 2 tablespoons butter and toss until butter is
melted; keep warm.
Meanwhile, in a large skillet, melt 1 tablespoon butter over
medium-high. Add garlic and radishes and cook, stirring occasionally,
until radishes are crisp-tender, 3 minutes. Add radish greens and cook
until wilted. Season with salt and pepper, then add to pasta and stir
to combine. In skillet, melt 1 tablespoon butter. Add shrimp, season
with salt and pepper, and cook, stirring occasionally, until opaque
throughout, 4 minutes. Add shrimp to pasta and toss, adding enough
pasta water to create a light sauce that coats pasta.
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